- Fillet na pike perch - 800 Grams
- Kwan fitila - 1 yanki
- Namomin kaza a cikin gandun daji - 500 Grams
- Cream 22-30% mai abun ciki - gilashin 1
- Salt, barkono - - Don dandana
- Dried thyme - 1 teaspoon
- Dell Fennel - 1 teaspoon
- Man kayan lambu - 20 milliliters
Mun rarraba pike perch. Mu, ina tunatar da ku, yana buƙatar kawai fillet na pike perch. Albasa ana tsaftacewa kuma a yanka su cikin bakin ciki na kwata-kwata. Fry albasa a cikin kayan lambu mai har sai da zinariya. Lokacin da albasa ya zama m - mun ƙara zuwa gurasar frying ba ma yankakken yankakken sabbin namomin kaza ba. Mix kuma toya (mafi daidai, stew - daga namomin kaza zai ƙafe mai yawa ruwa) a kan matsakaici zafi na 15-20 minti. Fom don yin burodi da man shafawa da kayan lambu. Mun sanya fillet na pike-perch, a yanka a cikin guda, cikin siffar. Salt, barkono, yayyafa da thyme. A saman kifi sa namomin kaza tare da albasa. A cikin cream, ƙara kadan gishiri da dill dill. Cika cream tare da namomin kaza da albasa. Nau'i na yin burodi a cikin tanda, mai tsanani zuwa 180 digiri. Gasa ga kimanin minti 30 har sai kifi sun shirya. Bon sha'awa!
Ayyuka: 6