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Lemon Artisiogau Pobi Salmon

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Lemon Artisiogau Pobi Salmon

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cynhwysion

addasu dogn:
800 g Salmon Slices 4 darnau
100 ml Extra Virgin Olew Olewydd
1 lemon Sudd
1 tuft persli
1/2 ewin garlleg
i roi blas halen
i roi blas Pupur du
For Artichoke
4 Artichokes
1 lemon Sudd
150 ml Cawl llysiau
1 ewin garlleg
1 pinsied halen
i roi blas Extra Virgin Olew Olewydd

Marciwch y rysáit

Mae angen i chi Mewngofnodi neu cofrestru i nod tudalen / hoff cynnwys hwn.

Cuisine:

Norwegian baked salmon flavoured with lemon

  • 38
  • Digon 4
  • hawdd

cynhwysion

  • 800 g Salmon Slices
    4 darnau
  • 100 ml Extra Virgin Olew Olewydd
  • 1 lemon Sudd
  • 1 tuft persli
  • 1/2 ewin garlleg
  • i roi blas halen
  • i roi blas Pupur du

  • For Artichoke

  • 4 Artichokes
  • 1 lemon Sudd
  • 150 ml Cawl llysiau
  • 1 ewin garlleg
  • 1 pinsied halen
  • i roi blas Extra Virgin Olew Olewydd

cyfarwyddiadau

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Rysáit ar gyfer yr holl gariadon bysgod wedi'u coginio mewn ffordd syml i gadw holl blas dilys a dilys.
Mae'r Eog Artisiogau Lemon pobi mewn gwirionedd yn gyfoethog ac yn gwahodd ail dysgl gyda sleisys o eog Norwyaidd goginio yn y popty gyda emwlsiwn o olew, lemon a phersli a'i weini ar wely o artisiogau ffrio'n ysgafn.
Byddwch argraff ar eich ffrindiau gyda ail gwrs o bysgod gyda blas mireinio a gallwch newid y ddysgl ochr i gyfateb yn ôl eich chwaeth a dewisiadau!

camau

1
Done

To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
2
Done
10

Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt.
Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.

3
Done

While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon.
Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley.
Stir again to mix the ingredients.

4
Done
10

So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking.
When you have finished sprinkling the slices with the emulsion, bake at 220 gradd ar gyfer tua 8-10 cofnodion: mewn gwirionedd, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.
You can combine the Lemon salmon also with green beans, snow peas, zucchini or other seasonal vegetables at your pleasure!

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