Norwegian pink salmon venoise with parmesan risotto and grill Mediterranean vegetables

150gm Pink salmon
Salt/pepper
1tbsp Olive oil
1tsp Parsley
1tsp Basil
1 tsp Pomerry grain mustard
2tbspAnchor butter
1 tbsp Bread crumbs

Parmesan risotto
100gm Risotto rice
250ml ++ Chicken stock
1 tbspShallot
1 pcs Bay leaf
1 pcs Gloves
1 tbsp cream
20gm parmesan cheese

Grill Mediterranean vegetables
½ pc Red large tomato
30g Red bell pepper
Green bell pepper
Green zucchini
Egg plant
Red onion
Balsamic dark vinegar
Olive oil
Salt/pepper

Salmon venoise procedure
Debone and wash the salmon then season with salt, pepper and olive oil. in a steamer pan, steamed the salmon loin 7minute or till cooked and tender [set a side].
For the custed. Mixed the ingredient ,parsley, basil, pomery grain mustard,butter,bread crumb, untill crumble then sprinkled on top of the salmon the direct to oven for 2 minutes or till the crust golden brown.

Parmesan risotto.
In a heavy sauté pan, sauté shallot in olive oil till translucent add the risotto rice till coat with the olive oil thgen add the chicken stock, bay leaf, glove until the rice aldente or cooked. to finished the risotto add cream and parmesan cheese to taste salt and pepper.

Grilled meditteranean vegetables
Wash and clean the vegetables then cut the tomato half, seeded the pepper,sliced egg plant, onion red and zucchini season with salt and pepper.
Reheat the griller till very hot temperature.mark with the grill the vegetables to make flavor and cooked, then skin off the bell pepper and tomato. the other vegetables cut into slice then season with salt/pepper, balsamic vinegar and olive oil.