Fromage :

De-bone and remove the skin from the salmon. Cut the fish into slices. In a large Dutch oven, add the laurel leaf, a small amount of olive oil, and a pinch of salt to water. Bring to a boil and add the rice. Cook until “al dente,” strain and set aside.

In a sauté pan, bring the fresh cream to a boil and reduce by one third. Spread the rice on a plate, add the crumbled cheese, and season with salt and pepper to taste. Cover with the salmon slices and grated Manchego cheese. Brown the cheese and garnish as in the picture.

Ingredients :

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