John Myers
Awọn akoonu
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eroja
Carrot salmon
- 150 g Marinated salmon trout
- 250 g Ọdọ-agutan ká letusi
- 1 tbsp Horseradish
- 100 ml Ara ipara
- 2 tbsp Bacon cracklings
- iyọ
- Ata
- Sugar
- 3 tbsp Epo Hazelnut
- 2 tbsp Bianco balsamic kikan
- 250 g Karooti
- 250 ml omi
- 120 ml Apple Cider Wine
- 0,5 tsp Ẹfin olomi
- 2 tbsp Miso lẹẹ
- 20 g Wakame (dried seaweed)
- iyọ
- Ata
- Oje lẹmọọn
- 100 g Awọn Pine Pine
ilana
- Mix the horseradish, lemon with the whipped cream. Season to taste with salt, sugar and pepper.
- For the marinade of the lamb's lettuce, mix the vinegar with salt and pepper and beat with the hazelnut oil. Pull the lamb's lettuce through.
- Arrange the salmon trout on the plate on the salad. Sprinkle the horseradish foam lightly over the smoked fish and sprinkle with the cracklings.
- Preheat the oven to 200 degrees for the carrot salmon. Peel the carrots and cut into long, fine strips with a vegetable peeler or slicer. Mix water, apple cider vinegar, liquid smoke, miso, soaked wakame and a little salt and pepper in the food processor until smooth. Put the liquid in a bowl, add carrot strips and put everything in a baking dish. Seal this airtight and bake for about 20 minutes. Then turn it down to about 100 degrees and bake for about 40 more minutes.
- Briefly toast the pine nuts in a pan.
sìn
- Arrange the salmon trout on the plate on the salad. Lightly drizzle the horseradish foam over the smoked fish and sprinkle with the cracklings. Arrange the carrot salmon on the plate on the salad. Lightly drizzle the horseradish foam over it and sprinkle with the pine nuts.
Nutrition
Sìn: 100gAwọn kalori: 662kcalỌra: 74.9g
