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Lemani Artichokes ta'o Samani

Lemani Artichokes ta'o Samani

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

Kamata lau e Mode

miniti 'e

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Vahevahe
2,498 Ngaahi fakakaukau
Hange ko e 1

Ngaahi me'a

Liliu 'a e Servings:

	800 l Samani fakamomoa 4 ngaahi kongokonga
	100 ml Taupo'ou makehe ai 'a e lolo 'olive
	1 Huhu'a'i lemani
	1 maʻuʻanga Fakamatala Parsley
	1/2 ʻofa Garlic
	ke nau 'ahi'ahi'i Soleki
	ke nau 'ahi'ahi'i Pepa 'uli'uli
	For Artichoke
	4 Artichokes
	1 Huhu'a'i lemani
	150 ml Vesitapolo Broth
	1 ʻofa Garlic
	1 e kau uitou Soleki
	ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Cuisine:

'Itali

Norwegian baked salmon flavoured with lemon

38
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

800 l Samani fakamomoa
4 ngaahi kongokonga
100 ml Taupo'ou makehe ai 'a e lolo 'olive
1 Huhu'a'i lemani
1 maʻuʻanga Fakamatala Parsley
1/2 ʻofa Garlic
ke nau 'ahi'ahi'i Soleki
ke nau 'ahi'ahi'i Pepa 'uli'uli
For Artichoke
4 Artichokes
1 Huhu'a'i lemani
150 ml Vesitapolo Broth
1 ʻofa Garlic
1 e kau uitou Soleki
ke nau 'ahi'ahi'i Taupo'ou makehe ai 'a e lolo 'olive

Ngaahi fakahinohino

Founga ta'o 'o ha fakamama kotoa pe 'o e ika feime'atokoni 'i ha founga faingofua ke fakatolonga 'a e kotoa e ifo totonu mo e mo'oni.
Ko hono mo'oni ko ha koloa'ia 'a e lemani Artichokes ta'o Samani mo hono fakaafe'i 'o e ipu hono ua mo ha konga Samani Noaue feime'akai ki he 'ovani mo ha emulsion 'o e lolo, Lemon mo e parsley mo e ngaue 'i ha ve'e mohenga 'o e artichokes 'o e sautéed.
Te ke ’ kuo fakamamafa'i ho ngaahi kaungame'a mo ha hala hono ua 'o e ika mo ha ifo haohaoa pea te ke lava 'o liliu 'a e ipu 'o e tafa'aki ke fakahoa 'o fakatatau ki ho'o ifo mo e fie ma'u 'a e!

Ngaahi sitepu

1 Fai 'e	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 Fai 'e 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 Fai 'e	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 Fai 'e 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 ngaahi mata'itohi ma'a e kau ki he 8-10 miniti 'e: Ko hono mo'oni, 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.