Drunken salmon escalopes with Grappa and raisins

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.

Soak the raisins in Grappa for 12 hours at least and prepare the fish stock, without passing leftovers through a sieve.
Discard the bones and skin from the salmon filet and cut into 8 escalopes. Lay the salmon between 2 sheets of plastic wrap and beat with a meat mallet to make them thin.
Cook the rice in 9 dl salted fish stock, drain and keep it warm.
Roll escalopes in pistachio flour, heat the oil in a large pan and cook quickly on both sides, turning them. Drain and keep aside. 
 Deglaze the cooking juice with lemon juice.
Combine the fish stock, wine and raisins with all the Grappa. Pour into the pan and reduce it to 1/3, then add the cream, mix well and allow the cooking juice to reduce once agin to one third, in order to have a well emulsified sauce.
Put the escalopes back in the pan for a few seconds, to warm and season them. Serve with the sauce and garnish with warm rice.