Cooking stuffed pike perch: recipe

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Hnub no peb yuav ua mov ci pike perch hauv qhov cub. Ib lub tais xws li ci pike perch yog haiv neeg Lavxias. Txhawm rau ua kom cov ntses muaj kua thiab sib tw, nws yuav tsum tau ntim khoom. Lub teeb qaub ntawm txiv qaub yuav ntxiv freshness rau cov ntses, nrog rau muab cov zaub mov ib txwm saj. Ntawm lwm yam, cov khoom pike perch muaj ntau cov txiaj ntsig zoo. Qhov no ua rau cov tais diav tsis tsuas yog qab, tab sis kuj noj qab haus huv.

Cov khoom lag luam ua cov khoom siv zander

Yuav tsum tau rau daim ntawv qhia:

• txiv qaub - 2 pieces;
• zander - 800 g;
• tswb pepper - 1 pc.;
• dos - 2 taub hau;
• Frying oil - 50 ml;
• qej - 1 daim;
• nruab nrab carrot - 1 pc.;
• nceb qhuav - 50 g;
• butter - 40 g;
• dill - 50 g;
• rosemary - 1 sprig;
• Italian qhuav tshuaj ntsuab - 1 tsp;
• cream - 75 ml;
• ntsev thiab kua txob ntxiv rau saj.

Npaj cov khoom xyaw - 20 feeb. Npaj pluas mov - 50 feeb.

Daim ntawv qhia ua ib kauj ruam rau cov khoom siv zander hauv qhov cub

Thaum ua zaub mov noj, nws yog ib qho tseem ceeb uas cov ntses tshiab. Muaj ob peb pob txha nyob rau hauv pike perch, uas yog ib qho indisputable ntxiv. Tsis txhob hnov qab tias nws cov nqaij yog ntshiv thiab kev sib tw, yog li nws yog tsuas yog ci nyob rau hauv daim ntawv los yog ntawv ci, thiab kuj stewed. Cov ntses yuav qab yog siav kom zoo thiab tsis ua kom dhau.

1. Ua ntej koj yuav tsum tau ntxuav cov ntses ntawm cov nplai, tshem tawm sab hauv thiab gills. Gills yuav tsum tau muab tshem tawm, txwv tsis pub lawv yuav muab cov ntses tsis kaj siab tsw. Thaum txhua yam raug tshem tawm, lub pike perch yuav tsum tau muab yaug nrog dej txias.
2. Txhawm rau kom cov nqaij dawb ntawm cov pob txha, koj yuav tsum tau ua ib qho kev txiav raws ntug, ntawm sab ntawm lub plab, nrog rab riam. Tsis tas li, yog tias cov pob txha loj raug ntes ntawm ob sab, koj tuaj yeem rub lawv tawm siv txiab.
3. maj mam tso lub cev los ntawm cov pob txha sab thiab lub ridge.
4. Cia li tsis txhob hnov qab tias zander yog ntses dej tshiab, thiab kom tshem tau cov ntxhiab tsw av, peb yuav ua me me txiav rau sab hauv. Nyob rau hauv lawv peb muab thinly sliced cov txiv qaub. Rau qhov no peb xav tau 7-9 lub hlis twg. Txiv qaub yuav tsis tsuas tshem tawm cov ntxhiab, tab sis kuj ntxiv ib tug qab saj rau lub tais.
5. Tam sim no koj yuav tsum tau nchuav cov ntses nrog tshuaj ntsuab Italian thiab ntsev.
6. Sau lub pike perch nrog cov ua tiav sov so, muab ib sprig ntawm rosemary rau saum rau aroma thiab kev zoo nkauj.
7. Grease parchment ntawv nrog butter, roj ntses nrog melted butter.
8. qhwv cov ntses hauv ntawv thiab ci hauv qhov cub ntawm 160 degrees.
9. Tom qab 30 feeb, nce qhov kub kom txog 180qib. Ci cov khoom pike perch tsawg kawg yog 15 feeb ntxiv kom txog thaum siav tag.

Siv mov nrog qos yaj ywm.

Npaj cov khoom rau zander

1. Cia peb tso ib sab pike perch thiab pib sau. Finely chop lub tswb kua txob, dos thiab carrots rau hauv ib nrab rings.
2. Soak cov nceb qhuav hauv dej sov. Koj tuaj yeem siv cov nceb tshiab yog tias koj xav tau. Mushrooms yuav tsum tau txiav mus rau hauv me me pieces.
3. Muab butter rau hauv lub lauj kaub kib, thiab tom qab ntawd ncuav cov roj zaub, sauté nceb thiab zaub hauv cov roj sib tov. Kev sib xyaw ua ke ntawm butter yuav muab cov zaub mov tshwj xeeb tsw, thiab cov roj zaub yuav tsis tso cai rau koj cov zaub kom hlawv.
4. Thaum lub filling yuav luag npaj, koj yuav tsum ntxiv qab zib, ntxiv rau qej thiab dill. Ntsev thiab kua txob lub filling rau cov khoom siv zander los ntawm qhov cub ua ntej tshem nws.