Scottish Salmon with Shallot Truffle Honey Glaze Lump Crab and Green Apple Risotto and Quince Jam
Ingredients
- 1 quince, grated
- 3/4 cup sugar
- 2 tablespoons Champagne vinegar
- 1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise
- Finely grated zest and juice of 1 lemon
- 2 tablespoons unsalted butter
- 5 shallots, minced
- 3 tablespoons packed light brown sugar
- 2 tablespoons Champagne vinegar
- 4 tablespoons honey
- 1 teaspoon truffle oil
- 2 tablespoons vegetable oil
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 10 ounces Scottish salmon, skin removed
- 1 cup arborio rice, cooked al dente ahead of time
- 2 ounces fresh lump crabmeat, picked over
- 1/4 Granny Smith apple, diced
- 1/4 cup vegetable or chicken stock or low-sodium chicken broth
Instructions
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