@herlytopi: jangan berlari dan tak p3rlu buru-buru. karena hidup itu PERJALANAN. #quotemotivasi

herly topi
herly topi
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Saturday 04 January 2025 03:56:51 GMT
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Crispy-Skin Salmon Piccata with Green Beans Amandine  Ingredients (2 servings): •	2 salmon fillets (160–180g each, skin on) •	olive oil •	salt, black pepper For the sauce: •	2 cloves garlic, thinly sliced •	80ml dry white wine •	2 lemons, filleted (segments diced) + a little juice •	1 tsp honey •	2 tbsp capers •	2 tbsp flat-leaf parsley, finely chopped •	50g cold butter, diced For the Green Beans Amandine: •	250g green beans, trimmed •	30g sliced almonds •	1 tbsp olive oil •	1 small shallot, finely chopped •	salt, pepper •	lemon zest, for finishing Instructions: 1.	Salmon: Pat the fillets dry and season with salt and pepper. Heat olive oil in a large pan over medium-high heat. Place salmon skin-side down and sear for 5–6 minutes without moving until the skin is golden and crisp. Flip and cook the flesh side for 2–3 minutes. Remove and keep warm. 2.	Sauce: In the same pan, sauté the garlic briefly without browning. Deglaze with white wine and let the alcohol evaporate. Add the diced lemon fillets and a little juice, then stir in the honey. Reduce for 2 minutes. Add capers and parsley. Take the pan off the heat and whisk in the cold butter cubes to emulsify. Season generously with salt and pepper. 3.	Green Beans Amandine: Blanch the beans for 3 minutes in salted water, drain and shock in ice water. In a pan, toast the almonds until golden and set aside. Add butter and olive oil to the same pan, sauté the shallot until soft, then toss in the beans. Season with salt and pepper, fold in the almonds and finish with lemon zest. 4.	Serve: Plate the salmon with the sauce spooned around (keeping the skin crisp) and add the green beans amandine on the side. #EasyRecipe #seafood #cooking
Crispy-Skin Salmon Piccata with Green Beans Amandine Ingredients (2 servings): • 2 salmon fillets (160–180g each, skin on) • olive oil • salt, black pepper For the sauce: • 2 cloves garlic, thinly sliced • 80ml dry white wine • 2 lemons, filleted (segments diced) + a little juice • 1 tsp honey • 2 tbsp capers • 2 tbsp flat-leaf parsley, finely chopped • 50g cold butter, diced For the Green Beans Amandine: • 250g green beans, trimmed • 30g sliced almonds • 1 tbsp olive oil • 1 small shallot, finely chopped • salt, pepper • lemon zest, for finishing Instructions: 1. Salmon: Pat the fillets dry and season with salt and pepper. Heat olive oil in a large pan over medium-high heat. Place salmon skin-side down and sear for 5–6 minutes without moving until the skin is golden and crisp. Flip and cook the flesh side for 2–3 minutes. Remove and keep warm. 2. Sauce: In the same pan, sauté the garlic briefly without browning. Deglaze with white wine and let the alcohol evaporate. Add the diced lemon fillets and a little juice, then stir in the honey. Reduce for 2 minutes. Add capers and parsley. Take the pan off the heat and whisk in the cold butter cubes to emulsify. Season generously with salt and pepper. 3. Green Beans Amandine: Blanch the beans for 3 minutes in salted water, drain and shock in ice water. In a pan, toast the almonds until golden and set aside. Add butter and olive oil to the same pan, sauté the shallot until soft, then toss in the beans. Season with salt and pepper, fold in the almonds and finish with lemon zest. 4. Serve: Plate the salmon with the sauce spooned around (keeping the skin crisp) and add the green beans amandine on the side. #EasyRecipe #seafood #cooking

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