Museum Restaurant, Bucharest

Ingredients:

160 g salmon filet
2 strips of bacon
black olives, olive oil

Risotto:
onion, rice, white wine, heavy cream, parmesan cheese, chicken broth

Parsley mousse:
Parsley, lemon, olive oil, salt, black pepper

Preparation:

Olive crust:Mix the pitted olives with some olive oil in a blender until they make a thick olive paste.

Salmon filet:
Remove skin and bones from the salmon. Cut strips ca. 160 g each. Roll up the strips, wrap bacon around them, and pin with toothpicks. Brush the upper side with the olive paste. Bake the salmon in an oven preheated to 220 Celsius for 6 or 7 minutes.

Risotto:
Cut the onion into small pieces, fry them in a pan, add the cooked rice, douse with white wine, add the chicken broth, and stew.
When the risotto has the right consistency, add the cream and parmesan cheese.

Parsley mousse:
Blend fresh parsley, ground salt and pepper, olive oil, and lemon juice. Mix until a creamy mousse results.
Place the salmon on the risotto and garnish with parsley mousse.