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This month’s chef recipe comes courtesy of Peterstone Court Hotel. This recipe would make a fantastic summertime dinner party dish – bursting with the flavours of the sea, matched beautifully with a hint of curry. Delicious.


Cooking time 18-20 minutes
Serves 4 people


  • 500g arborio rice
  • 1 large onion finely diced
  • 2 cloves of garlic crushed
  • 1 teaspoon of curry paste or madras powder
  • 100g butter unsalted
  • 125g grated parmesan
  • 500ml white wine
  • A handful of fresh podded peas or frozen if you can’t get fresh
  • 200g Fresh Cockle meat
  • 800g of salmon cut on the angle into fillets should give you 4 nice sized fillets. I cut mine into off centre triangles.



  1. Sautee the onion with the butter & garlic until soft
  2. Add curry paste/powder cook out the paste until you can really smell the curry.
  3. Add the risotto rice and dry-fry to get lots of heat into the rice.
  4. Add the wine and simmer the rice until just under cooked 8-10 mins. Use a little water if you need more moisture. Leave the rice to rest whilst you prepare the salmon.
  5. Get your pan nice and hot with olive oil. Use butter to test the temperature of the oil. You need it hot with bubbling butter.
  6. Place the salmon skin side down for a good 2 minutes, season the flesh side with a little curry powder, salt and black pepper.
  7. Using a palette knife or fish slice turn the salmon over and leave for a minute to seal the flavour and seasoning. Place onto a tray and roast for 8 minutes until small white dots appear on the flesh. Rest the salmon and finish the risotto.
  8. Finishing and Plating
  9. Put the risotto back on the heat, add peas, cockles, Parmesan, Salt and pepper to taste and fold all ingredients together. Add a splash of double cream or milk to keep the risotto rich and soft on the plate.
  10. To plate, place generous spoons of risotto on the plate, serving the salmon on top using pea shoots or dill to garnish if desired.


Peterstone Court Hotel is located in Llanhamlach, Brecon, LD3 7YB. For telephone enquires, contact 01874 665 387 Email: Web:

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