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E 'ngoe ea litsela tse molemohali tsa ho fumana monko o monate oa monsoon ke ka ho leka setlama sa crumbed bhetki langa le le lej emulsion. Bhetki ke tlhapi e monate ea metsi a letsoai e tsejoang hape e le vetki tlhapi kapa tlhapi ea koral.
Kakaretso ena ke khetho e tsoang karolong e ka boroa ea Italy, Calabria, risepe e ke keng ea senyeha le ka mohla! Qalong, tlhapi efe kapa efe e ncha e tla sebetsa haeba o sa fumane Bekti 'marakeng.
Litlhapi tsena li hloka tlhapi e bobebe haholo ka dille le mosetareta e fafalitsoeng ka oli ea mohloaare. E loketse boemo ba leholimo! Kamehla e ka tsamaea le veine e tšoeu ho natefisa litatso tse lekang tsa risepe ena e makatsang.
Chef Mandaar Sukhantar o re file risepe e bonolo e nang le mohato o qaqileng mohato ka mohato.
HERB CRUMB BHETKI E NA LE TOMATO EMULSION SAUCE RECIPE | MOKHOA OA HO LOKISETSA BHETKI OA MOTSOALLE OA MOTSOALLE | LITLHAKU TSE KHOLO TSA BARRAMUNDI | FISH RECIPE Herb Crumb Bhetki Le Sauce ea Emulsion ea Tomate | Mokhoa oa ho lokisetsa setlama se bitsoang Crumbed Bhetki | Setlama sa Herb Crumbed Barramundi | Nako ea ho Lokisetsa Litlhapi Nako ea Metsotso e 15 Motso oa ho Pheha 20M Kakaretso ea Nako 35 MetsRecipe Ka: Chef Mandaar Sukhantar
Mofuta oa Recipe: Thupelo e kholo
E sebeletsa: 2
Lisebelisoa-
Li-chunks tsa Bhetki - 240 g
Li-crumbs tsa bohobe bo bocha - kopi e le 1
Parmesan chisi - ½ senoelo
Parsley / thyme / dill - cupth senoelo
Mosetareta oa Dijon - 2 tbsp
Oli ea mohloaare - 4-5 tbsp
Butter - senoelo sa ¼th
Asparagus - ½ senoelo
Lihoete - ½ senoelo
Zucchini - ½ senoelo
Litapole - ½ senoelo
Tamati ea Cherry - cupth senoelo
Asene ea balsame - 1 tbsp
Litamati - 4-5
Lero la tamati - senoelo sa ¼th
Letsoai ho latsoa
Pepere e ntšo - 2 tsp
Mokhoa oa ho Itokisetsa-
1. Qalong, re hloka tlhapi e ncha ea bhetki, re e hloekise hantle ebe re e beha, e tlameha ho tšeloa.
2. Joale nka sekotlolo se botebong bo tlase 'me u kenye lilae tsa litlhapi.
3. Noa likhae tsa litlhapi ka letsoai le pepere ebe u li behella ka thoko.
4. Hlatsoa meroho ka botlalo.
5. Khaola litapole ka likhutlo-tharo kapa sebopeho seo u se batlang.
6. Joale, re tla hlatsoa le ho ratha thyme / parsley / dill ebe re e behella ka thoko ka sekotlolo se seng.
7. Lokisetsa topping ea bohobe bo bocha, 'me bakeng sa ho li lokisetsa, o tla hloka lisebelisoa tse latelang tse kang makumane a bohobe bo bocha, parsley, botoro e tiileng le chisi ea parmesan.
8. Joale, ntša tava ebe u e boloka ka khase ebe u futhumatsa tava.
9. Batla litlhapi ka oli ea mohloaare, ho fihlela e fihla ho 'mala o sootho ka mahlakore ka bobeli a litlhapi.
10. Ho sa le joalo, bakeng sa spaghetti - ka pane, futhumatsa oli ea mohloaare ebe o kenya onion ka pane, o romelle hore, sesa lilae tsa onion. Kenya konofolo mme u tsoe ka mokhoa o ts'oanang.
11. Kenya likaroloana tsa langa le le lej tse hlatsoitsoeng le tse hlatsoitsoeng 'me u li salute ho fihlela litamati li phehiloe hantle, eketsa lero la langa le le lej le thyme ebe u pheha metsotso e ka bang mehlano ho boapeelo.
12. Ebe u nka motsoako oa langa le le lej ebe u o fetisa ka blender, kopanya hantle ebe u sefa 'me u boloke lero le fumanoeng. Lahla makhasi ao u a behileng ka thoko.
13. Hang ha litlhapi li tšoasitsoe ka leoatleng, ebe u tšela mosetareta holim 'a tlhapi ebe u beha motsoako oa crumb ebe u chesa metsotso e 3 ka likhato tse 220 ka ontong.
14. Khabareng, futhumatsa pane 'me u kenye oli ea mohloaare ka pane' me u phalle li-veggies le litapole 'me u li qete ka setlama se khethiloeng (thyme / parsley / dill) hantle.
15. Ka pane, futhumatsa oli ea mohloaare 'me ue kopanye le lero la tamati le hlatsoitsoeng' me u hlakole hantle ho fihlela e se e kopane, eketsa sopho.
Bakeng sa ho roala - tšela veggies botlaaseng ebe o bokella setlama sa litlhapi tse holimo.
17. Spoon emulsion ea langa le le lej ka poleiti.
18. Khabisa (ka boikhethelo) - khabisa ka tamati ea ciliegia e sautéed, e akheloe ka asene ea balsame le lekhapetla la kalaka e halikiloeng.
- 1. Hlatsoa meroho ka botlalo pele u e sebelisa.
- Boholo ba ho sebeletsa - fillet e le 1
- Lik'hilojule - 320 cal
- Mafura - 11 g
- Liprotheine - 2 g
