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Les carxofes llimona Salmó al forn

Les carxofes llimona Salmó al forn

Name: Lemon Artichokes Baked Salmon
Yield: 4
Cuisine: Italian
Ingredients: Salmon Slices: 800 g; Extra Virgin Olive Oil: 100 ml; Lemon Juice: 1; Parsley: 1 tuft; Garlic: 1/2 clove; Salt: to taste; Black Pepper: to taste; Artichokes: 4; Lemon Juice: 1; Vegetable Broth: 150 ml; Garlic: 1 clove; Salt: 1 pinch; Extra Virgin Olive Oil: to taste

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ingredients

ajust Porcions:

	800 g Llesques De Salmó 4 peces
	100 ml Oli d'oliva verge extra
	1 Suc de llimona
	1 tuft julivert
	1/2 clau d'olor All
	tastar sal
	tastar Pebre negre
	For Artichoke
	4 Carxofes
	1 Suc de llimona
	150 ml Caldo de verdures
	1 clau d'olor All
	1 pessigar sal
	tastar Oli d'oliva verge extra

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cuina:

italià

Norwegian baked salmon flavoured with lemon

38
serveix 4
Fàcil

ingredients

800 g Llesques De Salmó
4 peces
100 ml Oli d'oliva verge extra
1 Suc de llimona
1 tuft julivert
1/2 clau d'olor All
tastar sal
tastar Pebre negre
For Artichoke
4 Carxofes
1 Suc de llimona
150 ml Caldo de verdures
1 clau d'olor All
1 pessigar sal
tastar Oli d'oliva verge extra

instruccions

Una recepta per a tots els amants del peix cuinat en una forma senzilla de conservar tot el sabor autèntic i genuí.
El Salmon carxofes de llimona al forn és de fet un ric i acollidor segon plat amb rodanxes de salmó noruec cuinat al forn amb una emulsió d'oli, llimona i julivert i se serveix sobre un llit de carxofes saltejades.
Podràs impressionar als seus amics amb un segon curs de peix amb un gust refinat i es pot canviar el plat d'acompanyament perquè coincideixi acord als seus gustos i preferències!

passos

1 fet	To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
2 fet 10	Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt. Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.
3 fet	While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley. Stir again to mix the ingredients.
4 fet 10	So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking. When you have finished sprinkling the slices with the emulsion, bake at 220 graus durant uns 8-10 acta: de fet, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.