Iyalayisha ...
Uma uthanda ukupheka inhlanzi, ukubhaka kuyisu elihle, ngoba lihlala liphelele futhi lilungile. Ngaphezu kwalokho, uhlale ebonga kakhulu, ngoba ekwazi phelezela irayisi, imifino namasoso.
Sinekilasi lokuqala kanye nesidlo saseMedithera kakhulu. Ingabe a igolide vula ngemuva futhi kubhakwa ngendlela elula kakhulu. Inezithako ezimbalwa kakhulu, ngakho-ke uzodingeka kuphela yenza izinyathelo ezimbili ezincane.
Siqale sibeke kuhhavini, siyivumela ukuthi ipheke imizuzu embalwa futhi ekugcineni siyinikeze ukuthinta kokugcina nge i-garlic kanye ne-parsleyl. Uzoqaphela ukuthi iphelele futhi iwukudla okumnandi okungabiwa wumndeni wonke.
I-sea bream ephekwe nge-garlic ne-parsley
I-sea bream ivuliwe futhi iphekwe kuhhavini ngegalikhi neparsley. Isidlo esimangalisayo futhi esihle kakhulu saseMedithera.
- U-Alicia tomero
- Igumbi lasekhishini: Spanish
- Uhlobo lweresiphi: inhlanzi
- Amakholori: 460
- Izinkonzo: 2
- Isikhathi sokulungiselela:
- Isikhathi Ukupheka:
- Isikhathi esiphelele:
Izithako
- 2 giltheads evulekile ngemuva
- 80 ml wamafutha omnqumo
- I-6 clove kagalikhi
- 1 isipuni esikhulu se-parsley entsha
- Sal
- 8 utamatisi we-cherry
Ukulungiselela
Silungisa ithreyi elikhulu elingangena kuhhavini futhi singabeka ama-sea bass. Sithela uhhafu we amafutha ngaphansi kwethreyi futhi sibeka ama-sea bass phezulu. siyaphonsa usawoti kanye nokunye ukuchaphaza kwamafutha.
Sivula ifayela le- kuhhavini ku-220 ° ngokushisa phezulu naphansi. Sibeka ithreyi nge-gilthead sea bream phakathi nendawo kuhhavini. Siyiyeke ibhake
.Sihlanza i-garlic bese siyichoboza odakeni. Sithatha i-parsley futhi siyinqume kahle ngommese. Sihlanganisa konke odakeni bese sengeza izipuni ezimbalwa zamanzi. Siphonsa i ugalikhi neparsley phezu kwenhlanzi, uma kukhona sithela i-sauce encane kusuka phansi kwethreyi. Siphinde sengeze i- Utamatisi we-Cherry.
Siphinde sikubeke kuhhavini sikuyeke kuphekele abanye. Imizuzu ye-15 noma uze ubone ukuthi yonke into igolide iyonke. Uma sesibhakiwe siphaka ngokushesha.
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