John Myers
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nā mea hoʻohui
No ka pua ʻuala:
- 250 g ʻuala waxy
- 2 ka palaoa ʻO ka hinuʻaila
- 0,5 wp Turmeric
- 2 nā ʻīni nui o ka paʻakai kai
No ka ʻaila palaoa / dill:
- 75 g Crème fraîche (½ pūʻolo)
- 2 ka palaoa Dill (paʻa hau)
- 2 wp sinapi koʻikoʻi
- 1 pin Salt
- 1 pin kekahi pahūpahū
- 0,5 wp kōpaʻa
No ka salmon fillet:
- 1 ʻO ka ʻiʻo Salmon (ma kahi o 125 g)
- 1 wp Me ka bata
E hookauwa:
- 1 ʻO ka lau basil no ka hoʻonani.
Na Ke Kumu
- Peel i ka ʻuala me ka peeler, ʻokiʻoki me ka mea kanu blossom scraper / peeler 2 i ka 1 decorating blade, ʻoki ʻia i loko o nā ʻāpana pua ʻuala nani (ma kahi o 6 - 8 mm mānoanoa) me ka pahi, marinate i ka ʻaila ʻoliva (2 tbsp) me ka turmeric (½ teaspoon) E kau i ka pā palai Farani (ʻo ia hoʻi ka pā bakena i uhi ʻia me ka pepa bakena) a e hoʻomoʻa i ka umu preheated ma 200 ° C me ka ʻiʻo salmon no kahi o 30 mau minuke. Hoʻohui i ka dill cream mai nā meaʻai. E kau i ka ʻiʻo salmon i loko o kahi kīʻaha pata (1 teaspoon) a uhi ʻia me ka ʻaila dill. E kālua me ka pua ʻuala no kahi o 30 mau minuke. E hoʻonohonoho ma kahi pā, e hoʻonani me nā'āpana basil a lawelawe.
kino
Lawelawe: 100gKāleka: 568kcalKalepona 10.7gKumuʻiʻo: 1gMomona: 59g
