Today we take you to meet the Beau Soleil hotel-restaurant. Let's discover here a tasty recipe with flavors from around the world.
Le BEAU SOLEIL, refined & gourmet cuisine in the colors of the South
The Beau Soleil hotel-restaurant in Aiguebelle is an address not to be missed during your vacation in Lavandou. The family establishment run by the Podda family for 3 generations has become an essential address.
The restaurant offers you a fine cuisine essentially made up of regional products, vegetables and fresh fish. Renowned for its specialties, as ; lobster casserole, bouillabaisse, Provençal aioli, stuffed sea capon and grilled fish. These delicious dishes will delight your gourmet taste buds.
Today we are going to meet this hotel-restaurant and discover together a cooking recipe of their choice.
Salmon risotto by Hôtel-Restaurant Beau Soleil
Ingredients:
- 1 fillet of fresh salmon per person
- 8 to 10 fresh basil leaves
- Sesame seeds
- Sweet soy sauce
- Beans
- Clove garlic
- Shallot
- Wasabi peas
- Cherry tomato
- Risotto Arborio (80g) / person
- Olive oil
Preparation time: 20 min
Brown the garlic and basil in the olive oil over low heat.
Then add the previously chopped shallots.
Then add the Arborio risotto and brown it over medium heat
When the grains become translucent, add the sweet soy sauce to deglaze the preparation.
Finally, when the soy sauce is well absorbed by the rice grains, wet your risotto directly.
(3 times the weight of the rice. In this case for 80g of rice, we will therefore use 240g of broth).
If you are pressed for time, “cheat” a little by adding at this stage your 240g of water and 1/2 cube of vegetable stock.
And off we go for 15 minutes of cooking over high heat.
During the first 10 minutes of cooking, take the opportunity to prepare the salmon and the condiments.
But don't forget your risotto which is on the fire
Stir it well from time to time, picking out all the grains.
Prepare your beans, your cherry tomatoes (by cutting them into 4), and chop your basil to mix everything together with a little olive oil, pepper and salt.
And let it “marinate” quietly.
Cut the salmon fillet into two equal pieces.
Coat them with soy sauce using a brush (if you don't have this at home, use your fingers carefully!) and coat them with your sesame seeds.
Be careful, don’t forget your risotto, stir it!!
Preheat a frying pan over medium heat with a splash of olive oil.
Sear your salmon fillets on one side, skin side down, over low heat so as not to burn the skin, having seasoned them beforehand.
(We have chosen to cook our salmon semi-cooked, however, you are free to cook your salmon to your liking!! Cooking is a moment of sharing, everyone is free to add their own little touch!)
While your salmon is cooking, it's time to check on your risotto.
You should have 5 to 4 minutes of cooking time left.
From this moment on, keep stirring your risotto intensively to give it a creamy consistency without having to add cream, butter or other fats.
-This should give you a little exercise, it won't do any harm!! –
In addition, the rice will begin to have absorbed almost all the water.
– You are free to add a little if you see that it is missing during cooking. It can happen.
When the risotto has finished cooking, this is when you will season it. Don't hesitate to taste it and add salt and pepper if necessary.
Stir and place your risotto on your plate.
Place the salmon steaks on top.
Decorate your dish by placing your preparation of cherry tomatoes and beans all around, adding a few wasabi peas to add a crunchy side
And finally, finish by placing your basil head on top.
Bon appétit!
Now, it is your turn
While waiting to enjoy a delicious dish from the Beau Soleil restaurant, you can prepare this succulent Risotto in your kitchen.
And if you too immortalized your moments in holidays in Lavandou and share them with #Mylavandou
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