in

ʻO ka ʻiʻo pipi me ka Rosemary a me ka Pepper Crust a me nā ʻuala ʻuala Mediterranean

5 mai 7 koho
Ka manawa pau 2 hola
Course awakea
imu Europa
Nā lawelawe 4 kanaka
Kālepa 234 kcal

nā mea hoʻohui
 

ʻO ka pipi ʻōpala me ka rosemary a me ka ʻōpala pepa

  • 1 kg ʻAi pipi
  • 0,5 wp Pepelu ʻeleʻele
  • 0,5 wp Peppercorns keʻokeʻo
  • 1 wp ʻO nā kīʻaha Allspice
  • 2 wp Paʻakai paʻakai
  • 3 wp Rosemary maloʻo
  • 2 Lau Bay
  • 2 ka palaoa ʻO ka aila Rapeseed

ʻO nā ʻuala ʻuala Mediterranean

  • 8 uala
  • 2 Nā lālā Rosemary
  • 4 Pālika ʻaukā
  • 1 pin ʻO ka paʻakai a me ka pepa
  • 1 kūkala ʻAila hua ʻumeke
  • 1 ua pana mai ʻO ka hinuʻaila

kope kō

  • 400 g Piʻi hau
  • 1 ʻO ke kālika
  • 1 ka palaoa Pāpaʻa lāʻau
  • 1 pin ʻO ka paʻakai a me ka pepa

sauce bernaise

  • 3 Honu hua honu
  • 1,5 ka palaoa Ka wai lemona
  • 1,5 wp ʻO Dijon kūkeke
  • 1,5 ka palaoa Kīme fraiche Kīkī
  • 1,5 wp kōpaʻa
  • 200 g Me ka bata
  • 1,5 wp Kālika maloʻo
  • 1 pin ʻO ka paʻakai a me ka pepa

Na Ke Kumu
 

pipi pipi

  • E hoʻokuʻu i ka pipi ʻōpala i ka lumi wela ma kahi o 2 mau hola ma mua o ka hoʻomākaukau ʻana.
  • No ka hoʻohui ʻana i ka mea hoʻonani, e ʻoki i ka pepa, nā ʻōpala allspice, ka paʻakai moana, nā nila rosemary a me nā lau bay i loko o kahi mortar. E hamo i ka ʻōpala me ka hapalua maikaʻi o kēia hui ʻana.
  • E puhi i ka ʻaila rapeseed i loko o kahi pā nui. E hoʻomoʻa i ka pipi kālua e hoʻomaka ana ma ka ʻaoʻao momona no ka approx. 10–15 minuke. E hoʻomaʻamaʻa mua i kahi pahu uea ma ka pae 1 a i ʻole 2 o ka pae i ka umu. Hoʻonohonoho i ka wela o luna / lalo a i ʻole ea wela 80 ° C. E kau i kahi kīʻaha ma lalo o ka pahu uea e hopu ai i ka wai.
  • E kau i ka ʻiʻo pipi i hoʻopaʻa ʻia ma luna o ka pā uea a kuke. Ma kahi o 1 hola o ka kuke ʻana i manaʻo ʻia no 500 g o ka pipi ʻōpala. ʻOi aku ka maikaʻi o ka hoʻohana ʻana i ka wela wela o ka ʻiʻo e ana i ka wela kumu. No ka 'ōlelo Pelekania he 5 ° C ka mahana wela, no ka 60-62 ° C. E kau i nā papa i ka umu ma kahi o 10 mau minuke ma mua o ka lawelawe'ana i mea maika'i a wela.

ʻO nā ʻuala ʻuala Mediterranean

  • No nā ʻuala ʻuala Mediterranean, holoi i ka ʻuala, hoʻomaloʻo iā lākou, ʻoki ʻia i ka hapalua a ʻokiʻoki i nā ʻāpana me ka ʻili.
  • E hohola i nā ʻuala ʻuala me ke kālika ʻoki maikaʻi ʻia a me nā kumu rosemary i loko o kahi pā. E kau me ka paʻakai a me ka pepa a hoʻoheheʻe ʻia me ka hua ʻukena a me ka ʻaila ʻoliva. E hoʻomoʻa i nā ʻuala ʻuala ma ka papa waena ma ka wela o luna / lalo (200 ° C) ma kahi o 50 mau minuke.

kope kō

  • E hoʻomaʻemaʻe i ke kō. Peel i ke kālika clove a ʻokiʻoki i nā ʻāpana. E hoʻomoʻa i ka ʻōpala herb i loko o ka pā, e hoʻohui i ke kālika a me ka pī hau a hoʻolei i loko o ka pā ma ka wela wela ma kahi o 20 mau minuke. E ʻono me ka paʻakai a me ka pepa.

sauce bernaise

  • No ka ʻai Bernaise, e kau i nā yolks hua manu me ka wai lemon, tarragon maloʻo, sinapi, paʻakai liʻiliʻi, ke kō a me ka crème fraîche i loko o kahi pahu kiʻekiʻe a puree a maʻemaʻe me kahi lāʻau ʻoki.
  • I kēia manawa, e lawe mai i ka pata i ka paila, e ninini mālie i loko o ka pahu i ka wā e holo ana i ka mea hui lima. E kau i ka paʻakai a me ka pepa.
  • E lawelawe i ka pipi kālua me nā kīʻaha ʻaoʻao a me ka ʻuala a kau i ke koena mea hoʻonoʻo i ka pākaukau no ka hoʻoulu ʻana.

kino

Lawelawe: 100gKāleka: 234kcalKalepona 4.3gKumuʻiʻo: 12.4gMomona: 18.8g
Kiʻi Avatar

i kakauia ma John Myers

ʻOihana Chef me 25 mau makahiki o ka ʻoihana ʻoihana ma nā pae kiʻekiʻe. Mea hale ʻaina. Luna Hoʻokele inu me ka ʻike i ka hoʻokumu ʻana i nā papahana cocktail i ʻike ʻia i ka honua. Mea kākau meaʻai me ka leo kūʻokoʻa a me ka manaʻo o Chef.

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