Shetland Salmon with a soft poached egg

Ingredients:

4 slices Shetland salmon, skin on
500g risotto rice
100ml white wine
200ml fish stock
100g hedgehog mushrooms, sautéed
4 free range chicken eggs
1 tbsp shallots, finely diced
pinch of fresh saffron
dash of vingear
Avruga (herring caviar)

Season the salmon and fry skin down in a hot pan. Do not turn.

In a separate pan, fry the shallots until soft but do not colour, add the rice and the saffron then deglace the pan with the white wine and slowly add the fish stock a small amount at a time. Cook the rice until al dente and add a whisper of cream and season.

In another pan, poach the eggs in water with the dash of vinegar.

To serve

In a large bowl place a spoonful of the risotto. Place the fillet of fish on top of this with a spoonful of the sautéed mushrooms. Place the poached egg on the top of this and then a little of the Avruga. Break the egg yolk just before serving.