Recipe for Escalopes of Salmon with Poached Egg and Fish Veloute Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
4 x 150g escalopes of salmon
1 x little oil for frying
400 ml fish veloute (qv)
300 gm carnaroli rice cooked
1 x salt and pepper
1 x juice of a lemon
4 med eggs soft poached
2 tbl caviar
4 tbl salmon eggs
Instructions:
Instructions: Fry the salmon in a little oil until evenly golden but still slightly pink in the middle.

Divide the fish veloute in half.

Fold half into the rice and warm through until all the liquid is absorbed.

Season with salt and pepper and the lemon juice.

Bring the remaining veloute to the boil.

Presentation
Spoon some of the risotto into each bowl and place the salmon and a warmed poached egg on top.

Garnish with caviar.

Spoon the remaining veloute evenly around the risotto with the salmon eggs and dill.

Serves 4

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