羊皮纸中的三文鱼,芦笋和韭菜
烹饪新鲜的三文鱼(即羊皮纸)是一种混乱的方式,可以在不添加大量油或黄油的情况下哄骗鱼的味道 – 而且用这种烹饪方法干鲑鱼几乎是不可能的。
这个食谱是我们更好的基础之一:10个新的家庭收藏品,看到其他人.
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烹饪新鲜的三文鱼(即羊皮纸)是一种混乱的方式,可以在不添加大量油或黄油的情况下哄骗鱼的味道 – 而且用这种烹饪方法干鲑鱼几乎是不可能的。
这个食谱是我们更好的基础之一:10个新的家庭收藏品,看到其他人.
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Paul
27.04.2023 @ 09:35
This recipe for cooking fresh salmon (also known as parchment paper) is a messy way to coax out the fishs flavor without adding a lot of oil or butter – and using this cooking method is almost impossible with dry salmon. This recipe is one of our better foundations: 10 new family collections, see others. 30 minutes 20 minutes 4 total time preparation servings ingredients 1/2 bunch asparagus (about 8 ounces), trimmed and sliced thinly on the bias 1 small leek, white and light green parts only, sliced thinly, washed, and drained 2 tablespoons extra-virgin olive oil coarse salt and freshly ground black pepper 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving lemon wedges, for serving route 1. Preheat the oven to 400 degrees, with racks in the upper and lower thirds. Cut four 12×17-inch pieces of parchment paper. Fold each in half crosswise to form a crease, then unfold and lay flat. Toss the asparagus and leek with the oil in a bowl. Season with salt and pepper. 2. Season the fish with salt and pepper. Arrange one fillet on one side of the crease on each piece of parchment paper. Top with the asparagus mixture, spreading it out evenly. Fold each piece of parchment paper over and make small overlapping folds to seal the open side, forming a half-moon-shaped package. 3. Bake on 2 rimmed baking sheets for 10 minutes for medium-rare. Transfer to a platter and carefully cut open the packages with kitchen shears (steam will be released). Serve with herbs and lemon wedges.