Parry salmon fillets, season with salt and pepper and flour on both sides.
Fry in oil, add butter and finish cooking.
Amaranth Risotto: Blanch the amaranth leaves in salted water, cool and cut into fine strips.
Heat the oil in a pot, sauté the onion until colorless, add the rice and sauté as well.
Deglaze with a little vinegar and stew slowly, adding a little hot broth every now and then. Just before serving, add the amaranth and some butter. Curry – Good Heinrich:
Sauté the finely chopped onion together with the curry in the oil, pluck off the leaves of Good Heinrich and sauté briefly, pour on the cream and simmer everything until done. Marigold pesto:
Roast the sunflower seeds without oil.
When cool, blend together with the marigold petals, oil and spices.
Cress oil:
Strip the leaves from the stalks and blend with the sesame oil.
Put the risotto on a warmed plate, put on the salmon fillets. Add the leafy vegetables and garnish everything with the pesto and oil.
