Wine Pairing - CASILLERO DEL DIABLO Chardonnay &
1 kg salmon fillets (4)
½ kg rice
½ L dry white wine
700 cc vegetable broth
250 cc cream
100 g butter
30 g fresh capers
Oil for cooking
Bring a little oil in a non-stick skillet to high heat and sear the salmon until golden (2 minutes) on just one side.
Chop the onion into small dice (brunoise) and sauté with a little oil. Add the rice and stir until heated through, and then add the wine and broth. Toast the saffron separately and add it to the rice when it is almost finished.
Bring the cream to a boil, turn off the heat and mix in the butter and half the capers, then add the remaining capers.
Arrange on a plate and serve hot.