INGREDIENTS
- Izibopho ze-6 ze-100 yezinhlanzi ezimhlophe zasolwandle (i-cod, i-hake, i-pollock, i-sea bass)
- I-1 tsp. ijusi lemon
- 2 l umhluzi wemifino
- I-2 clove yegalikhi
- I-1 ibhula eliphakathi
- I-1 tsp. emhlabathini othakazelisayo
- Isiqu se-2 sesilimo esidliwayo esinamagatsha anamanzi
- I-2 izaqathi eziphakathi
- Utamatisi obukhulu obuphakathi kwe-5 (noma i-400 g utamatisi ekheniwe ku-s / c)
- I-10 sprig ye-thyme
- 600 g ubhontshisi omhlophe okheniwe
- I-1 encane ye-rosemary sprig
- Izinhla ze-2 zesinkwa esimhlophe
- Ama-sprigs e-3 e-parsley
- amafutha omnqumo
- usawoti, pepper omnyama omusha
ISINYATHELO-ISINYATHELO UKUHLELA UKUHLELA
Isinyathelo 1
Gcoba izibopho ngosawoti kanye nopelepele, shayela ngamafutha omnqumo bese uconsa ujusi kalamula. Shiya imizuzu eyi-10 bese usika izingcezu ezinkulu.
Isinyathelo 2
Cwecwa imifino bese usika ama-cubes amancane, usike ugalikhi. Sishisa izipuni ezimbili epanini. l. amafutha omnqumo, engeza u-anyanisi kanye gazinga kuze kuthambe, imizuzu emi-2 Engeza i-paprika kanye nefry, uvuselele ngezikhathi ezithile, iminithi elilodwa. Bese ufaka isilimo esidliwayo esinamagatsha anamanzi, izaqathe nogalikhi bese upheka emlilweni ophakathi nendawo imizuzu engu-5-1.
Isinyathelo 3
Hlanza utamatisi, uthathe ama-cubes aphakathi. Faka epanini kanye namaqabunga e-thyme. Yima imizuzu eyi-10.
Isinyathelo 4
Hlanza ubhontshisi ngaphansi kwamanzi abandayo bese ulahla ku-colander. Faka ubhontshisi ebhodweni, uthele umhluzi bese ufaka irosemary. Letha kumathumba bese upheka imizuzu eyi-10. Isizini ngosawoti kanye nopelepele ekugcineni kokupheka.
Isinyathelo 5
Sika uqweqwe esinkweni, usike imvuthu ibe yimvuthu enkulu. Sishisa 1 tbsp ku-skillet. l. uwoyela womnqumo bese uthosa imvuthu kuze kube nsundu ngegolide, kuvusa njalo. Thela imvuthu esitsheni bese ufaka amaqabunga e-parsley aqoshiwe, engeza usawoti omncane nopelepele.
Isinyathelo 6
Sishisa i-skillet ngamafutha omnqumo bese ususa izinhlanzi, imizuzu emibili lilinye. ohlangothini ngalunye.
Isinyathelo 7
Thela isobho ezitsheni, faka ucezu lwenhlanzi esitsheni ngasinye, ufafaze imvuthu yesinkwa.
Source: gastronom.ru