Do you want to prepare some finger food in 30 minutes? Then this is the recipe for you! You can serve small arancini revisiting the traditional recipe. Why are they different from the original? First of all, they don’t have the typical spherical shape or a drop shape and also there isn’t a filling, but a small portion of salmon which also serves as decoration. Also the quenelle of bechamel sauce is placed on the top of the finger as well. It was cooked using fish stock and not milk, so the flavor is more delicate. Finally, the smell of turmeric flavors more the rice balls, so they are more delicious. Serve at a party, you will see how they will fly off!
Serves: 16 finger food
Ingredients
For rice balls:
- 200 grams Carnaroli rice
- 800 ml warm fish stock
- 1/2 cup white wine
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic,peeled
- 80g breadcrumbs
- 1 egg
- salt to taste
- ground white pepper to taste
- tumeric powder to taste
- peanut oil (for frying)
To decorate:
- 80 grams smoked Norwegian salmon
- dried chives
- some stems of fresh chives
For the bechamel sauce:
- 25 grams all-purpose flour
- 25 grams butter
- 250 ml hot fish stock
- salt to taste
- ground white pepper to taste
In a pan brown the oil and the garlic for few seconds. Add the rice and toast it for a few minutes at most. Pour in the white wine and let evaporate; start to pour the hot fish stock a little at a time. Cook the rice for about 15 minutes. Turn off the heat, add salt, pepper and the turmeric powder. Put into a baking tray, covered with baking paper, and let cool for a hour at room temperature.
Meanwhile chop the smoked salmon with a knife, you’ll do a quite fine tartare. Then place it in the refrigerator until it’s ready to be used.
Now you can cook the sauce. In a saucepan melt the butter and after add the flour, stir well with a whisk. You have to create a smooth and homogeneous “roux”. Then slowly pour the hot stock and stir. The sauce should cook for 10 minutes over low heat. When it is ready, turn off the heat and set aside.
When the rice has cooled, create with the help of a pastry rings some cubes with 3.5 cm of side. Shell and beat the egg and pass every “arancino” before in the egg and after in breadcrumbs. Fry in abundant seed oil having a temperature of 170° Celsius degrees. You must fry few rice balls at a time, otherwise the oil temperature will drop. Drain on paper towels and arrange on a serving plate, so complete the finger food with a little salmon tartare and a small quenelle of bechamel sauce (to form a quenelle use two teaspoons). Finally decorate with dried chopped chive and with a stem of the fresh chive.