Two       Foodies      Eating
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram

Recipes

SALMA with "Byggotto"

3/22/2015

0 Comments

 
Picture
You might have made risotto, but have you ever made "byggotto"? This is a Nordic twist on the Italian classic, made with barley (bygg in Norwegian). Barley needs a little bit longer cooking time than risotto, but other than that, is is pretty similar.
Ingredients

400 g SALMA
200 g barley rice
1 liter chicken stock
A handful of dried chanterelles
1 small shallot, finely chopped
2 cloves of garlic, minced
1 glass of white wine
50 g Røros butter
50 g parmesan cheese, grated
Fresh oregano
Salt & pepper
Picture
Stir like your life depended on it...

Prepare everything "mis en place" before you start. Bring the chicken stock to a boil in a separate pot. Let the dried mushrooms soak up some of the water, before you take them out. Heat a pan, add oil, and once it's medium warm you add the shallots and garlic. Allow them to become slightly transparent before you add the barley rice. Leave it for a few minutes until it is transparent too, then pour in the white wine. Let it reduce to about half. Now you start adding chicken stock, one ladle at a time. Stir well in between. Keep adding chicken stock and stirring for about 30 minutes until the "byggotto" is al dente.

Once the rice is at your desired consistency, toss in the butter and parmesan and some salt & pepper. Place a lid on the pot and leave it for 2 minutes or until you are done frying the salmon. Rub the salmon with salt and pepper. We fried the salmon about 1,5 minutes on each side in a sizzling hot pan. That should leave the core still juicy and rare. Serve the salmon on the "byggotto" and sprinkle fresh oregano around it.
Picture
0 Comments



Leave a Reply.

    Recipes.

    Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.

    Archives

    August 2018
    July 2018
    January 2018
    December 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    January 2017
    December 2016
    November 2016
    October 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Categories

    All
    Asian
    Basics
    Breakfast
    Cheese
    Chicken
    Christmas
    Cocktails & Drinks
    Coffee
    Dessert
    Fingerfood
    Fish
    French
    German
    Gluten Free
    Gluten-Free
    Italian
    Meat
    Norwegian
    Paleo
    Pasta
    Peruvian
    Potatoes
    Poultry
    Rice
    Salad
    Sandwich
    Seafood
    Seasonal
    Soup
    Swiss
    Truffles
    Vegan
    Vegetarian
    Wild

    RSS Feed

All text and images are property of Two Foodies Eating©