Crispy Salmon with Almond Risotto and Grand Marnier Sauce

For the crispy salmon, thoroughly debone the salmon fillets with tweezers, salt them, sprinkle with lemon juice and let them steep.

For the almond risotto, finely dice the shallots or green onions and sauté in hot, but not too brown, butter until light. Add the rice, sweat briefly and pour in some fish stock or soup. Stir through and steam at moderate heat for about 18 minutes al dente, according to instructions.

Meanwhile, stir constantly and gradually add some liquid until the risotto is nice and al dente, but creamy.

Meanwhile, flour the salmon fillets on the skin side and place them with this side down in the hot olive oil. Sear vigorously over relatively high heat until the underside has browned a bit, then reduce heat completely and fry salmon until cooked through or leave a bit glazed on the inside, depending on thickness (about 6-10 minutes).

Just before end of cooking, turn fillets and fry briefly on second side as well. (Fry fillets without skin on both sides for about the same amount of time.) Lift out the finished fish fillets and let them rest briefly, wrapped in aluminum foil.

For the sauce, extinguish the roast residue with Grand Marnier, bring to the boil vigorously, add orange juice and bring to the boil again. Remove from heat and stir the cold butter into the sauce.

Season the finished risotto with salt and pepper. Add the almond slivers and stir in briefly.

Serve the almond risotto on warmed plates, each with e

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