Creamy Prawn Risotto with Torch-Finished Sous Vide Salmon | Michelin-Style Seafood Recipe

This is a restaurant-level seafood risotto, built with deep prawn flavor and finished with buttery sous vide salmon, torch-kissed for smoky elegance.

In this video, Chef Mohamed Abdell shares a Michelin-inspired technique used by world-class chefs — slow-cooked salmon, precise risotto texture, and fire at the final moment to unlock aroma and drama.

This dish is inspired by the style of celebrity chefs known for modern European seafood, without copying — focusing on technique, balance, and purity of ingredients.

Perfect for:
• Fine dining lovers
• Professional chefs & home cooks
• Anyone chasing luxury seafood dishes

🔥 Watch till the end for the torch finish — that moment changes everything.

—
Culinary Museum by Chef Mohamed Abdell

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📜 Recipe Card
🌊 Creamy Prawn Risotto with Torch-Finished Sous Vide Salmon
Serves: 2–3
Difficulty: Professional Home Cook / Chef Level
🦐 Prawn Risotto Ingredients

200 g Arborio or Carnaroli rice

250 g raw prawns (heads & shells reserved)

1 L prawn stock (made from shells)

1 small shallot, finely minced

40 ml olive oil

30 g butter

60 ml dry white wine

40 g Parmigiano Reggiano, finely grated

Salt, white pepper (to taste)

🐟 Sous Vide Salmon Ingredients

2 salmon fillets (120–150 g each)

Olive oil

Salt

Optional: lemon zest or thyme

🔥 Method
1️⃣ Prawn Stock

Sauté prawn shells and heads in olive oil until deep red.

Add water, simmer 25 minutes.

Strain and keep hot.

2️⃣ Risotto Base

Sweat shallot in olive oil over low heat until translucent.

Add rice, toast gently for 1 minute.

Deglaze with white wine and reduce completely.

3️⃣ Cooking the Risotto

Add hot prawn stock gradually, stirring constantly.

After 12 minutes, finely chop prawn meat and fold into the risotto.

Cook until creamy, flowing texture (about 17–18 minutes).

4️⃣ Mantecatura (Final Enrichment)

Remove from heat.

Add butter and Parmigiano.

Rest 1 minute, then stir vigorously for gloss.

🔥 Sous Vide Salmon

Season salmon lightly with salt and olive oil.

Vacuum seal.

Cook sous vide at 48°C (118°F) for 30–35 minutes.

Remove, pat dry.

Torch Finish

Use a kitchen torch to gently caramelize the surface.

Aim for smoky aroma without cooking further.
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