Salmon & Scallops with Ginger & Lemongrass Risotto

2 Kaffir Lime Leaves, remove stalk and thinly slice

2 Garlic cloves, peeled and chopped

1 Shallot, peeled and diced

50g Unsalted Butter

400ml Chicken stock

125g Arborio Rice

75ml White Wine

30g Parmesan, grated

25g Mascarpone

1 Lime, juice only

50ml Double Cream

15g Coriander, chopped

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For the Fish

8 large Scallops

2 x 150g Salmon fillets

25 ml Rapeseed Oil

25g Unsalted Butter

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To serve:

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1 Red Chilli, sliced

10g Coriander, chopped finely

In a pan warm the Chicken Stock

In a large pan melt the butter add the Lemongrass, Kaffir Lime leaves, Ginger, Garlic and Shallots, cook for 3-4 minutes until softened

Add the Rice and coat.

Add the Wine and stir

A ladle at a time add the Chicken Stock and keep stirring

Simmer for 20 minutes, or until the rice is al dente.

Finish with the Cream, Parmesan, Mascarpone and Lime juice

Season and sprinkle over the Coriander

To cook the fish

Add the oil into a non stick frying pan

Season the salmon then fry skin side down for 4 minutes.

Flip over then add the Scallops.

After 1 minute flip the Scallops over, add the butter when foaming

Nape all over

To serve, spoon the risotto onto plates

Top with salmon and scallops, spoon over the sauce

Sprinkle over sliced chillies