John Myers
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nā mea hoʻohui
Asparagus hou:
- 1600 g Asparagus hou
- 1 wp Salt
- 1 wp kōpaʻa
- 1 ka palaoa Me ka bata
- 1 kauwahi lemona
ʻAi Salmon: (No 3 poʻe!)
- 450 g 3 mau kīʻaha salmon me ka ʻole o ka ʻili i ka hau 150 g kēlā me kēia
- 2 ka palaoa Ka wai lemona
- 2 ka palaoa Kahi huila
- 3 nā kui nui ʻO ka paʻakai moana nui mai ka wili
Nā ʻekolu melemele:
- 600 g ʻuala (pākolu)
- 1 wp Salt
- 1 wp Turmeric honua
- 1 wp Nā hua caraway holoʻokoʻa
ʻO ka sauce Hollandaise me nā mea kanu:
- 1 Packet ʻO Hollandaise sauce me nā mea kanu 300 ml
- 2 ka palaoa holika
E lawelawe ana: (No 3 kanaka!)
- 3 Nā ʻōlelo aʻoaʻo Basil
- 3 ʻO nā tōmato kumu waina liʻiliʻi
- 3 Kōpae lemona
Na Ke Kumu
Asparagus hou:
- Peel i ka asparagus, ʻoki i nā ʻāpana haʻahaʻa a kuke i ka wai paʻakai (1 teaspoon paʻakai) me ke kō (1 teaspoon), ka pata (1 tbsp) a me ka lemona (1 ʻāpana) no kahi 8 - 10 mau minuke a hiki i ka al dente (hiki ke hana ʻia. me ka grill tongs Wood maikaʻi loa) a mālama i ka mahana i ka umu ma 50 ° C a hiki i ka lawelawe ʻana.
ʻAi ʻai Salmon:
- E hoʻoheheʻe i ka ʻiʻo salmon me ka wai lemon (2 tbsp) a e hoʻoheheʻe ʻia no kahi kokoke. 3 hola. E hoʻomaloʻo me ka pepa kīhini a e palai i loko o ka pā me ka ʻaila sunflower (2 tbsp) ma nā ʻaoʻao ʻelua no 1 - 2 mau minuke. Wehe a mālama i ka mahana i loko o ka umu ma 50 ° C.
Nā ʻekolu melemele:
- Peel i ka ʻuala a hoʻomoʻa iā lākou i ka wai paʻakai (1 teaspoon paʻakai) me ka turmeric lepo (1 teaspoon) a me nā hua caraway holoʻokoʻa (1 teaspoon) no kahi o 20 mau minuke a hoʻokahe.
ʻO ka sauce Hollandaise me nā mea kanu:
- E wela i ka ʻuala a hoʻomaʻemaʻe me ka ʻaila (2 tbsp). 'Ōlelo Aʻo: No ka poʻe hoʻohewa i nā huahana i hoʻopau ʻia, pono e ʻōlelo ʻia he kūpono loa ka huahana i kekahi manawa, mālama i ka manawa a ʻaʻole pono ka maikaʻi ʻole!
Lawelawe:
- E lawelawe i ka asparagus hou me ka salmon fillet, nā ʻekolu melemele a me ka ʻuala hollandaise me nā mea kanu, i hoʻonani ʻia me ka ʻaoʻao basil, ʻokiʻoki i ka ʻōmato waina a me ka wele lemon.
