Pea & Lemon Risotto

In a medium pot, bring the water and fish stock to a boil. Stir continuously until mixed through.

Place the knob of butter into a medium-sized pot and allow it to melt; add the onions and garlic to the pan and sweat gently. Cook for 5-8 minutes, stirring occasionally, until the onions become translucent.

Add the risotto rice to the pan and continue stirring until the rice has been lightly toasted, about 4-6 minutes.

Add the stock 1 cup at a time, stirring until the liquid has been incorporated. Repeat the process until all of the stock has been finished, approximately 20-25 minutes. Add the cream and lemon juice to the rice and stir until it has incorporated. Season with salt and black pepper.

Place a medium pot of water on the stove and bring to a boil. Place the shelled and snap peas into the water and cook for 3-5 minutes. Once cooked, place them into ice water to stop the cooking process. Mix the shelled peas through the risotto (you can leave a few to garnish at the end if preferred) and reserve the blanched snap peas for garnish.

Pan-fried Salmon 

Season both sides of the salmon fillets with salt and pepper and oil.

Place a knob of butter into a medium-sized pan and allow it to melt. Place the salmon fillets into the pan skin side down first; press down gently for 10 seconds to allow for an even crust. Cook for 3-5 minutes on the skin side and then flip over onto the flesh side for an additional 30 seconds.

Once cooked, place onto a tray and allow the salmon to rest for half the time that it has been cooked.

To Serve

Dish up portions of risotto, then add a portion of salmon on top. Garnish with sliced snap peas, any remaining shelled peas and pea shoots. Add a crack of black pepper and serve with extra lemon wedges on the side.