An original recipe guide on how to make a classic individual serving of salmon and squash with a sunflower egg and a lemon for decoration.
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Step 0: Ingredients and preparation
Ingredients:
- 210 g salmon fillet – essentially 1 salmon fillet.
- 100 g eggs – essentially 1 egg.
- 96 g spaghetti – essentially 6 pieces of spaghetti.
- 80 g lemon: essentially 1 lemon, but we use 1 rum.
- Ps.
- Black pepper.
- Olive juice.
Equipment:
- Forehead.
- Base plate.
- Chopping board.
- Knife.
- Espátula.
Step 1: salmon and eggs
Ingredients needed for this step:
- Salmon.
- Huevo.
- Olive juice.
- Ps.
- Black pepper.
Necessary tools for this step:
Step:
- Put the salmon and egg in the basket.
- Pour 6 ml of olive oil into the carton.
- Pour 1 g salt over the salmon.
- Sprinkle 1 g black pepper over the salmon.
- Once the salmon and egg are cooked in the carton.
- Only the egg when it is completely cooked through.
- Return the salmon when it is ready on one side.
- Let the salmon cook on the other side.
- Turn off the salmon when it is cooked through on both sides.
- Sprinkle the olive oil bowl in preparation for the next step.
Step 2 – Sparrow
Ingredients needed for this step:
- Asparagus.
- Olive juice.
Necessary tools for this step:
Step:
- Coloque the asparagus in the garden.
- Pour 6 ml of olive oil into the carton.
- Then cook the sparrows in the carton.
Step 3 – Finished and finished touch
Ingredients needed for this step:
- Lemon.
- Boiled salmon.
- Cooked sparrows.
- Fried eggs.
Necessary tools for this step:
- Chopping board.
- Knife.
- Base plate.
Step:
- Place the lemon on a plate to peel.
- Pick up the lemon in the rooms.
- Pour the cooked salmon, asparagus, fried eggs and lemon juice onto a base plate.
