Wild Rice Mix with Salmon and Lemon Mousse

Halve leek stalk lengthwise and cut into 3 cm long pieces. Cut fine julienne strips lengthwise from the leeks.

Bring the water to the boil. Add the long grain rice and a little salt and simmer on low heat for eighteen to twenty minutes. After ten minutes, add the leek.

Pat the fish dry with kitchen roll and place skin side down on a baking sheet lined with parchment paper. Season with salt and pepper. Cut the lemons into narrow slices and cover the salmon completely with them, flake-like. Place in the middle of the oven at 180 degrees and bake for eight to fifteen minutes, depending on the thickness.

For the lemon foam, melt the butter in a small pan. Add the shallot and sauté. Douse with fish stock, squeeze and add the juice of one lemon and a little bit of zest. Cook on high temperature for ten minutes. Sieve into a suitable bowl and cool slightly. Beat the eggs and add them. Bring a small amount of water to the boil in a frying pan and place the baking dish on top. Whisk with a mixer or possibly a whisk until an airy foam is formed. Remove from the frying pan and continue to whisk briefly.

Season with salt, pepper and sugar.

Drain long grain rice. Fold in the butter in flakes. Carve the salmon with a sharp kitchen knife. Place on warmed plates, garnish with lemon mousse and serve.

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