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Engredyan
- 1 Dezose do somon an byen epi koupe an 4 tranch
- 50 g Bè
- Sèl, pwav, ji sitwon
Risotto:
- 100 g Arborio risotto diri
- 1 Salsify frèch koupe an kib amann
- 0,5 Zonyon
- 3 Lay lay
- 1 dL Diven blan
- 0,5 L Bouyon cho
- Fwomaj parmesan, bè
- Lamb’s lettuce pesto:
- 50 g Lamb’s lettuce washed well
- 0,25 Zonyon
- 3 Lay lay
- 2 Filet anchou
- 30 g Pye bwa oswa nwa Pine
- 50 g Parmesan ki fèk griye
- Gen kèk zès sitwon
- 12 Tomat Cherry
enstriksyon
- Voye plak la ak sèl epi mete kòt pwason an sou tèt. Sezon ak ji sitwon, sèl ak pwav epi vide bè likid sou li. Kouvri ak fim kole epi kite l apik nan dife pou chofe fou a nan 80-90 °.
- Risotto: Bleach black salsify, onions and garlic in the fat, glaze rice and deglaze with wine. Let the wine evaporate a little and pour hot bouillon on top. Boil puffy. Before serving, add the cheese and butter and season to taste with salt and pepper. Pesto: Put the lamb’s lettuce and all the ingredients in a cutter and puree finely, season to taste. Serving: Halve the tomatoes and toss lightly in the butter. Place a tomato and a dab of pesto alternately on the plate in a circle. Put the risotto in the middle of the plate with the help of the service ring and place the fish on top.
Nitrisyon
Sèvi: 100gKalori: 481kilokaloriIdrat kabòn: 52gPwoteyin: 5.1gGrès: 28.1g
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