metsoako
-
800 g, Likarolo tsa salmon4 likotoana
-
100 di ml E eketsehileng Virgin Olive Oil
-
1 Lemon lero
-
1 tuft parsley
-
1/2 lehloa Konofole
-
ho tatso letsoai
-
ho tatso Black Pepper
-
For Artichoke
-
4 Artichokes
-
1 Lemon lero
-
150 di ml Mero ea meroho
-
1 lehloa Konofole
-
1 pinch letsoai
-
ho tatso E eketsehileng Virgin Olive Oil
directions
A recipe ba ratang kaofela tlhapi phehiloe ka tsela e bonolo ho boloka tsohle tšeptjoang le 'nete tatso.
The Lemon Artichokes Baked Salmon e ha e le hantle e le ba ruileng le ba memela sejana bobeli le le dilae di le litlhapi tsa salmon Norwegian phehiloe ka ontong ka e emulsion ea oli, Lemon le parsley 'me a sebeletsa ka bethe ea artichokes sautéed.
U tla khahlisa metsoalle ea hao ka tsela e ea bobeli ea litlhapi le tatso e hloekisitsoeng 'me u ka fetoha sejana lehlakoreng ho tšoanang ho ea ka litaele hao le dikgethollo!
mehato
1
etsahalale
|
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
etsahalale
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. |
3
etsahalale
|
While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. |
4
etsahalale
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. |