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Asparagus recipe: AsparaGUS SALAD WITH WILD SALMON and limonene-CARPACCIO ...
Ingredients for 1 recipe:
lime vinaigrette KARAMEL
1 lemon juice and zest
50 g sugar 200 ml chicken broth
100
ml oil 100 ml white wine vinegar
salt, pepper
50 g starch
2 shallots
1 branch thyme
1 / 2 garlic clove
50 G PER LEAF SALADS
Radiccio
Romana / cos
Frisée
Batavia
FRIED ASPARAGUS
150 g green asparagus
1 tsp.
acacia honey 1 / 2 lemon 1 tablespoon
.
Olive oil salt, pepper
20 g sugar
CARPACCIO
240 g of wild salmon fillets 1 tablespoon
.
Olive oil salt, pepper
Preparation: The golden-brown caramel sugar manufacture, doused with lime,
with broth and mix thoroughly. White wine vinegar and add oil, as well as the
cut into strips, shallots and thyme and garlic.
Just boil the ingredients can bind with starch, so that the
consistency is slightly thick. Then the vinaigrette with salt and pepper to taste and
through a fine sieve happen. Only the final
the grated lemon peel hinzugeben.Die salad vinaigrette
allow to cool.
The small salads are washed and pluck.
The asparagus from the small scale-like leaves and liberate
1 cm of the stalk off, as this could be woody. Asparagus with slanting knife
leadership in small slices with olive oil Kross
fry, sprinkle with sugar, then
acacia honey and the juice of half a lemon to taste
add refinement. Season with salt and pepper.
Salmon fillet into four equal pieces, and between 2 foil
transparent plate with a little olive oil. Just before serving
from both sides with salt and pepper.
The kleingezupfte leaf salad with the roasted asparagus and a little lime
caramel vinaigrette mixed in a deep dish and served
with the fresh wild salmon carpaccio covered. This
over them with vinaigrette and chervil ausgarnieren.
O Title: Asparagus salad with wild salmon carpaccio and lime caramel vinaigrette
Rubrik: Salad
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