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nā mea hoʻohui
ʻuala kāwili
- 10 pc ʻO nā lau o koume
- 1 pc ʻO ke kālika
- 1 kg Nā ula ʻo Norewai
- 500 g ʻO kaʻuala
- 0,2 l Ka waiū
- 0,3 l waiu
- 1 Pr 'Alaona
- Salt
- kekahi pahūpahū
'ōwili
- 800 g Lau ʻōpae
- Nutmeg
- Salt
- kekahi pahūpahū
- 3 pc ʻO Seloti
- Me ka bata
sauce bernaise
- 250 g Me ka bata
- 3 pc Honu hua honu
- 50 ml ʻO ka winika tarragon
- 100 ml ʻO ka waina
- 2 pc ʻO Seloti
- 3 pc Nā lālā Tarragon
- 1 Bd ʻO Chervil
ʻO nā tōmato cocktail
- 10 pc ʻO nā tōmato cocktail
- 2 ka palaoa ʻO ka hinuʻaila
- Pua paʻakai
- kekahi pahūpahū
Lemona parsley pata
- 50 g Me ka bata
- 1 ka palaoa Kūleʻa ʻala
- 1 pc ʻO ke kālika
- 1 wp Ka wai lemona
- Salt
Na Ke Kumu
- E kāpīpī i ka ʻiʻo me ka paʻakai moana nui a ʻokiʻoki i 5 mau ʻāpana ma kahi o 200g. E nakinaki me ka twine lumi kuke a hoʻopaʻa i ka pahu hau.
- Wehe i ke poʻo, ʻoki a me nā ʻōpū mai nā ula Norewai E hoʻokiʻekiʻe iki i ka ʻiʻo mai loko mai o ka pūpū i hiki ke maʻalahi ke wehe ʻia mai ka pūpū i ka wā e ʻai ai a hoʻopaʻa ʻia.
- Peel i ka ʻuala a ʻokiʻoki i loko o nā pahu (ʻo ka liʻiliʻi o nā pahu, ʻoi aku ka pōkole o ka manawa kuke). E hoʻokomo i ka waiu niu a me ka waiū i loko o ka ipu hao, e hoʻokomo i ka ʻuala a e kuke i ka wela wela a moʻa ka ʻuala. E hoʻohui i ke kinamona a me ka paʻakai a me ka mash me ka pounder.
- E holoi a maloʻo i ka spinach. E hoʻoheheʻe i ka pata i loko o kahi kīʻaha, e hoʻomoʻi i nā shallots a hoʻohui mālie i ka spinach a me ka sauté. E ʻono me ka paʻakai, ka pepa a me ka nutmeg.
- E holoi i nā ʻōmato cocktail a helu ʻia ma lalo i mea e māhele like ai lākou. E kau i loko o kahi kīʻaha wela, e kuke me kaʻailaʻoliva, ka paʻakai a me ka pepa i loko o ka umu preheated ma 180 degrees fan-kōkua no 12 mau minuke.
sauce bernaise
- Wehe i nā lau mai nā ʻōpala tarragon. E hoʻokomo i nā ʻōpala me ka vīneka, ka waina keʻokeʻo, ka peppercorns a me nā shallots i loko o kahi kīʻaha liʻiliʻi a hoʻomoʻa i ka wela wela.
- E ho'ēmi i ka wai i ka hapakolu aʻae i ka maʻalili. E hoʻoheheʻe mālie i ka pata ma kahi wela liʻiliʻi. E wela i ka ʻauʻau wai i 75-80 degere.
- E hoʻohui i nā yolks hua manu me ka hoʻohaʻahaʻa ʻana i loko o ka ʻauʻau wai a hiki i ka huʻa a hiki i ka hoʻokumu ʻia ʻana o kahi ʻāpana pored maikaʻi. E hoʻohui i ka pata kulu i kēlā me kēia kulu, a laila ninini hou i loko. E ʻono me ka tarragon, chervil, paʻakai a me ka pepa. E mālama i ka mahana ma 50 degere.
ʻAi pipi
- E hoʻomoʻa mua i ka umu i 90 degere e kaapuni ana i ka ea. E lawe i ka ʻiʻo pipi mai loko mai o ka friji 30 mau minuke ma mua o ka ʻai ʻana. I loko o ka pā, e wela i ka pata i hoʻomaʻemaʻe ʻia a i ʻole ka ʻaila e like me kou makemake.
- E hoʻomoʻa i nā ʻāpana fillet ma muli o ka wahi kuke. ʻOiai e palai ana, e hoʻohui i nā lālā o koume a me ke kāleka i ka pā a ninini i ka gravy i kēlā me kēia manawa.
- A laila e paʻi i ka ʻiʻo a waiho i loko o ka umu ma kahi uea no kahi 10 mau minuke.
Nā ula ʻo Norewai
- E hoʻomākaukau i ka grill a hiki i ka approx. 250 degere. E palaki i ka langoustines me ka lemona a me ka pata pāpaʻi a me ka grill no ka approx. 4-5 mau minuke ma ka ʻaoʻao lalo (ʻaoʻao pūpū).
Lemona parsley pata
- E hoʻohui i nā meaʻai a pau me ka ʻōpala.
kino
Lawelawe: 100gKāleka: 26kcalKalepona 4.4gKumuʻiʻo: 1.2gMomona: 0.3g