John Myers
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Izithako
I-Monkfish isongelwe kwi-bacon ebhedini ye-savoy ikhaphetshu kunye neetapile ezincinci
- 1500 g I-Monkfish fillet
- 400 g Inyama yehagu yesisu sebhekoni ekrwada iyatshaya
- 2 Intloko yekhaphetshu yeSavoy
- 750 g Iitapile ezincinci
- I-oyile ye-olivu
- ibhotolo
- Amanzi e-Ice
- Ipelepele
- Ityuwa yolwandle erhabaxa
- Iifrigi zeRosemary
i sauce
- 500 ml IPinot Blanc
- 5 IiShallots
- ibhotolo
- 10 tbsp Umhlonyane
- 1500 ml Isitokhwe seentlanzi
- 1200 ml Cream
- ityuwa
- Ipepile emhlophe ephantsi
imiyalelo
savoy
- Geza iperile kwaye ususe onke amagqabi amnyama, sebenzisa intliziyo kuphela. Sika zonke iziqu. Beka iklabishi ye-savoy epanini ngamanzi abandayo kwaye uyizise kwi-thumba. Emva koko uhlambulule kwisitya kunye namanzi omkhenkce. Fudumeza ibhotolo epanini kwaye uqhotse iklabishi ye-savoy epanini.
umonfish
- Sika i-fillet ibe ngamaqhekeza angama-3-4 cm, ixesha kunye nepepper kwaye ubophe ngebhekoni. Yitshise epanini ngeoyile ye-olive macala onke kwaye emva koko uvumele ukuba ungene kwi-oven nge-180 ° C malunga nemizuzu emi-5.
iifatata
- Geza kwaye uhlambe iitapile, bhaka kwi-oven kwi-180 ° C kunye ne-rosemary sprigs, ityuwa yolwandle kunye neoli yeoli malunga nemizuzu engama-20.
i sauce
- Gcoba ngokucokisekileyo i-shallots kwaye uyigxobhoze epanini ngebhotela kude kube yi-translucent. Gcoba ngewayini kunye nevermouth kwaye uzise kwi-thumba. Ngoku yongeza isitokisi kwaye unciphise lonke ulwelo kwi-1/3 phezu kobushushu obuphakathi. Yongeza ukhilimu kwaye upheke de i-sauce ibe nzima. Dlulisa i-sauce nge-sieve efanelekileyo kwaye ubethe ngebhotela. Ixesha lokunambitha ngetyuwa kunye nepepper emhlophe.
Khonze
- Yenza iibhedi ezincinci kunye neklabishi ye-savoy kwiiplate ezishushu. Beka iziqwenga ezi-2 ukuya kwezi-3 ze-fillet phezulu, zigcobe nge-sauce kwaye usasaze iifatata malunga nombhede we-savoy ikhaphetshu.
isondlo
Ukukhonza: 100gI khalori: 118kcalIiCarbohydrate: 3.2gIprotheni: 5.5gAmafutha: 8.3g
