Lobster na Norway a cikin Asparagus Essence da Orange

A wanke lemu da ruwan zafi. Yanke zest daga lemu. Tabbatar cewa an yanke zest orange kawai daga orange ba tare da farin ba. Auna guda 5 na kusan. 8 g na zest da bushe a cikin tanda bushewa a 40 ° na 48 hours. Yanzu yanke farin daga lemu. A ajiye lemu da aka bawon don ainihin bishiyar asparagus. Daskare sauran zest kuma amfani dashi don wasu lokuta.

Ki kawo ruwa a tafasa a cikin tukwane 4. A tsoma lemu biyu a cikin ruwan zãfi na tsawon daƙiƙa 10 kowanne. Yanke ƙarshen lemu zuwa farkon ɓangaren litattafan almara kuma yanke lemu masu tsayi zuwa ɓangaren litattafan almara. Yanzu sanya lemu a cikin akwati mai dacewa wanda za'a iya rufe shi tare da murfi. Ku kawo ruwa, gishiri da sukari zuwa tafasa. Zuba ruwan gishiri da sukari akan lemu. A bar ruwan ya huce na tsawon mintuna 10 sannan a zuba ruwan lemu. Dole ne a rufe lemu a cikin dukkan ruwa. Bari lemu su shiga cikin firiji don akalla kwanaki 3.

Kwasfa farin bishiyar asparagus. A ajiye sanduna 5 don chutney da sanduna 2 don salatin. Yanke kawunan bishiyar asparagus kuma sanya su a shirye don yin hidima. Yanke sauran peeled bishiyar asparagus cikin kananan guda. Saka dukkan kayan aiki a cikin ruwan sanyi 3L. Yi zafi a hankali a matsakaicin zafin jiki. Lokacin da ruwa ya kusa tafasa, riƙe zafin jiki na minti 30. Zuba ruwan sha ta sieve. Zuba kayan a cikin kwanon rufi da gishiri da sukari.

Ku kawo kayan a tafasa. A ware farin kwai kuma a ajiye yolks a gefe don tart. A doke farin kwai. Zuba farin kwai a cikin kaskon. Tafasa a taƙaice har sai “cake na furotin” ya samu a saman. Yanzu a hankali zuba ruwa ta hanyar microsieve a cikin madauwari motsi. Idan kaddara ta so, ruwan ya bayyana a fili kuma muna kiran shi ainihin. Zuba 100ml a cikin karamin kasko musamman ga bishiyar asparagus.

Zuba shallots a cikin man kayan lambu kadan har sai mai laushi. Deglaze tare da vinegar, da orange brandy da kuma ruwan 'ya'yan itace orange mai gishiri. Ƙara da narkar da sukari da kuma rage ruwa dan kadan. Yanke lemu gishiri a kananan guda. Yanke ƙananan uku na koren bishiyar asparagus. Yanke sauran bishiyar asparagus cikin kananan cubes. Yanke farin bishiyar asparagus cikin kananan cubes. Ƙara komai a cikin shallots, bar simmer na kimanin minti 1 a kan zafi kadan kuma a motsa shi da gishiri, sukari da vinegar mai dadi / m.

Yanke bishiyar bishiyar asparagus koren da fari da bakin ciki. Bari bishiyar asparagus ta yi zafi na minti 4 a cikin 100ml ainihin bishiyar asparagus. Fitar da wuri a shirye don yin hidima.

Karkatar da kan lobster Norway. Kashe wutsiyoyi kuma a sanyaya. Rarrabe filaye daga jiki. A daki-daki a sara da harsashi na wutsiyoyi. A cikin wani kwanon rufi, bari kwasfa da ƙwanƙwasa tare da mai, furen orange da orange zest su yi zafi na minti 30. Bari man ya yi sanyi kuma a zuba ta sieve. Cika 20 ml na mai a cikin ƙaramin kwalban squirt don yin hidima. Gasa sauran mai zuwa 60 ° kuma sanya lobsters na Norway a cikin mai na minti 4.

Sanya babban cokali na chutney a tsakiyar farantin. Sanya lobster Norway a saman. Shirya latas da busassun lemu zest akan lobster Norway. Zuba 200ml na ainihin (kimanin 60 ° - in ba haka ba lobster Norway zai yi nisa) a cikin farantin kuma ya zubar da man a kan ainihin.