John Myers
Tse ka Hare
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metsoako
- 1 kg Litapole tse nyane
- 1 thunngoa Oli ea mohloaare
- 5 Litlhaka tsa rosemary
- 1 kg K'habeche ea Savoy
- 2 Eiee
- 1 L Cream
- 300 g Diardon mosetareta
- 1 tbsp Lerumo
- 1 penya Letsoai le pepere
- 1250 g Fillet e ncha ea litlhapi
litaelo
- Beha litapole ka letsoai le sprig ea rosemary ka metsotso e ka bang 20, ebe u li tšela holim'a pampiri ea ho baka, u tšela ka oli, beha li-sprigs tsa rosemary ka holimo 'me u futhumale ka ontong ka 90 ° C.
- Hloekisa k'habeche ea savoy le onion ea meroho, khaola likotoana tse nyane le mofufutso ka sekotlolo se seholo ka oli, ka mor'a nako e khutšoanyane eketsa 500 ml ea tranelate e phehang 'me u bosose ka mocheso o mofuthu.
- Khaola mefuta e meraro ea litlhapi (catfish, salmon, wolffish) likotoana tse lekanang, u li fetole phofo ebe u li halika ka oli ea mohloaare. Ha litlhapi li chesoa, eketsa letsoai ka paneng, ebe u halika ho fihlela litlhapi li le putsoa ka khauta.
- Tlisa 4,500 ml ea tranelate ho pheha ka sekotlolo, ebe u eketsa mosetareta oa Dijon ho latsoa.
- Ho sebeletsa lipoleiti tse kholo tse bataletseng, beha k'habeche ea savoy holim'a halofo e le 'ngoe le sengoathoana sa tlhapi holim'a k'habeche ea savoy. Ebe o tšela litapole tsa rosemary ka lehlakore 'me u sebelise sauce ka thoko.
Nutrition
Ho sebeletsa: 100gLikorolo: 125kcalLikhabohaedreite: 5.6gLiprotheine: 7.3gMafura: 8.2g
