Drunken salmon escalopes with Grappa and raisins, Recipe | Grappa.com

Ingredients

• 1 kg salmon fillet
• 150 g Pistachios flour (Pistachios finely ground)
• 4 heaped spoonful of extra virgin olive oil
• 50 g raisins
• 1 dl Grappa
• 1 l fish stock (1 dl for the Fund, the rest to cook rice)
• ½ dry white wine
• ½ lemon juice
• 2 dl and ½ cream
• 120 g Long & Wild Rice (80% Thaibonnet, 20% Zizania Palustris)
• Salt q.s.