Fry finely chopped shallots in a little butter. Add the rice and stir-fry for approx. 1 min. Pour over the wine and after boiling, add a ladle of the broth. We repeat the procedure for approx. 20 min. until the rice is soft. In the meantime, fry the second portion of shallots in butter and add zucchini cut into pieces, grated garlic and a pinch of black pepper. About 3-5 min. simmer covered until semi-soft. Add peas, fennel and salt. Let it boil and pour in the cream. When the mixture boils, set aside and season with a few drops of lemon juice. We take 1/3 of the mixture aside for decoration. Mix the rest of the mixture until smooth together with the mint leaves. Preheat the oven to 220 degrees. Dry the salmon fillets, add salt, add a pinch of white pepper and put a little butter and sprigs of thyme on top. Bake for approx. 4 min. Stir the blended mixture into the rice, heat together in a saucepan and, after it has cooled, stir in the rest of the butter.

We thank the blog www.laskavhrncoch.blogspot.com

for preparing the recipe