John Myers
Zamkatimu
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zosakaniza
Kwa nsomba za salmon:
- 2 tbsp Zipatso za juniper
- 2 tsp Fennel mbewu
- 2 tsp Mbeu za mpiru
- 750 g Salmon trout fillet
- 3 tbsp Salt
- 6 tbsp shuga
- 2 tbsp Katsabola katsopano
- 2 tbsp Ndimu zest
- 2 tbsp Zest lalanje
Honey mpiru thovu:
- 150 ml Cream
- 1 g Salt
- 1 g Tsabola
- 20 ml Vinyo yoyera
- 50 g Dijon mpiru
- 100 ml Nsomba
- 20 ml vermouth
- 50 ml Creme Vega
- 30 g Katsabola katsopano
- 1 g Shuga wa nzimbe
Horseradish Panna Cotta:
- 5 masamba Gelatin woyera
- 75 g Mwatsopano grated horseradish
- 300 g Creme fraiche Tchizi
- Salt
- 2,5 tbsp Madzi a mandimu
- 250 g Zakudya zonona
Bedi la Beetroot:
- 5 PC. Beetroot
- 0,5 tsp Mbewu za Coriander
- 2 tbsp Quittengelee
- 6 tbsp Vinyo wosasa woyera
- Salt
- Tsabola
- 3 tbsp Mafuta a Walnut
- 3 tbsp Mafuta a mpendadzuwa
- 100 ml Water
Mkate wa mizu wosavuta:
- 500 g Ufa wamtundu wa 630
- 100 g Ufa wopanda ufa
- 15 g Salt
- 7 g Yisiti youma
- 1 tbsp Maple manyuchi
- 360 ml Madzi ofunda
malangizo
Nsomba za salmon:
- Tsiku lapitalo, phikani zipatso za junipere, njere za fennel ndi njere za mpiru mu poto yopanda mafuta.
- Pogaya zosakaniza zokometsera mumtondo. Sambani fillet ya trout ndikuwumitsa. Sakanizani mchere, shuga, osakaniza zonunkhira, katsabola ndi mandimu ndi peel lalanje mu mbale yaing'ono.
- Sambani trout fillet ndi iyo kumbali zonse, kukulunga mufilimu yodyera ndikuyiyika mufiriji usiku wonse.
- Asanayambe kutumikira, sambani marinade pa nsomba.
- Dulani fillet ya trout pakhungu m'mizere ndikutumikira.
Honey mustard foam fish stock:
- Pulani bwino vinyo woyera, vermouth, mpiru wa Dijon ndi katsabola. Onjezerani zonona ndi creme Vega ndi nyengo ndi zonunkhira.
- Kupsyinjika mu sieve wabwino ndi kutsanulira mu kirimu siphon. Mangani choyatsira zonona pa chipangizocho ndikugwedezani mwamphamvu.
- Sungani mufiriji mpaka mutagwiritsa ntchito.
Horseradish Panna Cotta:
- Thirani gelatin m'madzi ozizira. Peel horseradish woonda ndi peeler ndi kabati finely pa grater.
- Sakanizani horseradish ndi creme fraiche, nyengo bwino ndi mchere ndi mandimu. Sungunulani gelatin akudontha yonyowa mu saucepan pa moto wochepa.
- Sakanizani kirimu cha horseradish mu gelatin yamadzimadzi. Sakanizani izi kusakaniza mu zonona zonse. Kenako muzizizira. Kukwapula zonona.
- Pamene kirimu cha horseradish chikayamba kukhazikika, pindani mosamala mu kirimu. Lembani misa mu nkhungu silikoni wochapidwa ndi madzi ozizira ndi refrigerate kwa maola osachepera anayi.
- Kuti mutumikire bwino, sungani kwa ola limodzi, chotsani ku zisankho ndikusungunuka pafupifupi ola limodzi musanatumikire.
Bedi la Beetroot
- Sambani mwatsopano beetroot ndi kuphika m'madzi amchere kwa mphindi 35, malingana ndi kukula, nadzatsuka ndi madzi ozizira ndi peel (kusamala, madontho! Bwino kuvala magolovesi).
- Kagawo kakang'ono pa grater. Gwirani bwino mbewu za coriander mumtondo. Sakanizani ndi quince odzola, vinyo wosasa, mchere ndi tsabola.
- Kuchepetsa mafuta pang'ono. Thirani 100 ml ya madzi ndikusakaniza ndi beetroot. Zisiyeni ziziyenda.
Mapeto a mkate wa mizu:
- Pa mkate wa zuzu, sungani zosakaniza zonse ndi 360 ml ya madzi ofunda kwa mphindi khumi kuti mupange mtanda wosalala.
- Ndiye tiyeni tiwuke m'malo otentha ataphimbidwa kwa maola atatu. Kenaka gawani mtandawo mu magawo atatu, potozani ndi kuika mu baguette malata. Lolani kuti adzuke ataphimbidwa kwa mphindi 3.
- Yatsani uvuni ku 240 ° C. Ikani mbale yamadzi m'munsi mwa uvuni.
- Kuphika mkate kwa mphindi 15. Kenako kuchepetsa kutentha kwa 190 ° C ndikuphika mkate kwa mphindi khumi mpaka kumapeto.
zakudya
Kutumiza: 100gZikalori: 198kcalZakudya: 18.8gMapuloteni: 7.3gMafuta: 10.1g
