Frank Camorra's simple seasonal answer to spring time. Photo: Marina Oliphant
- 2 bunches asparagus
- 50g butter
- 2 bay leaves
- 1 medium onion, finely diced
- ¼ tsp turmeric
- 450g basmati rice
- 1 litre chicken stock, heated
- 700g salmon fillets, skin removed
- 4 eggs at room temperature
- 1 bunch chopped chives
Cut a piece of baking paper slightly larger than the circumference of your pot.
To prepare the asparagus, snap off the woody ends by gently bending each stalk.
Peel with a vegetable peeler, starting at the bottom and lightly peeling around the asparagus to about half-way up the stalk.
Cut the tips into 3cm lengths, then the rest of the stalks into 1cm pieces.
Melt butter in a wide saucepan (about 20cm diameter).
Over a medium heat, gently cook bay leaves and onion, stirring occasionally, for 5 minutes, until onion is soft and translucent.
Add turmeric, cook for another minute.
Stir in the rice until well coated.
Pour in the hot stock and a good pinch of salt and bring to the boil. Add asparagus.
Cover with baking paper and a well-fitting lid.
Reduce heat to low and cook for 8 minutes.
Place salmon fillets on top of rice and cover again with paper and lid. Cook a further 5 minutes.
Remove from the heat, but keep covered for another 5 minutes.
Meanwhile, place eggs in a saucepan, cover with plenty of cold water and bring to the boil.
Boil for 3 minutes. Drain and peel.
Remove saucepan lid and discard paper. Add chives.
Using a fork, break salmon up a little and gently mix through the rice.
Serve on individual plates topped with a single broken egg.
- Main Ingredients - Fish, Rice, Eggs
- Course - Dinner
- Occasion - Midweek dinner