Tsis zoo li cov dej ntws hauv cov dej, cov ntses bass thaj tsam tsis yog tsis zoo ntawm cov av nkos, cov cwj pwm ntawm ntau tus ntses, thiab yog li ntawd nws npaj rau kev ua noj yog txo kom muaj txoj hlua ntawm kev tswj tus qauv: kev sib zog, kev sib tw thiab kev ntxuav.
Ntawm lwm yam, kev sib tw nqaij ntawm cov hiav txwv bass tsis plam nws softness thiab tom qab ci, thiab tseem tuaj yeem ua ke nrog ntau yam garnishes. Hauv qab no peb yuav tham txog cov zaub mov txawv ntawm hiav txwv bass nyob rau hauv qhov cub.
Yuav ua li cas ua noj cov hiav txwv bass nyob rau hauv qhov cub nkaus?
Zoo li lwm yam ntses, perch yog txuam nrog ntau citruses. Noj raws li lub hauv paus ib qho yooj yim trio ntawm ntses, txiv kab ntxwv thiab txiv qaub, koj muaj peev xwm paub tau ib qho kev nthuav zaub mov, nplua nuj nyob rau hauv aroma thiab tshiab saj.
Cov khoom xyaw:
- hiav txwv ntses bass thaj tsam - 1 pc .;
- lemons - 2 pieces;
- txiv kab ntxwv - 1 daim;
- qej cov hniav - 3 daim;
- ceg ntawm oregano - 5 pcs.;
- sprigs ntawm parsley - 5 pcs.
Npaj
Ua ntej koj nqa cov hiav txwv bass nyob rau hauv qhov cub qab, koj yuav tsum txiav cov ntses, plab tus txheem ntawm lub plab kab noj hniav thiab yaug nws. Koj yuav tsum tau txhuam cov nplai, tom qab uas cov ntses ua rau lub caij tawm sab nraud thiab sab hauv.
Hloov cov qej nyom nrog lub tiaj tiaj ntawm rab riam. Faib cov citrus rau hauv cov nplais. Sau lub khoob khoob khoob nrog cov txiv qaub thiab txiv kab ntxwv, qhov chaw qij thiab tshuaj ntsuab muaj. Muab cov citrus ntxiv rau saum daim tawv nqaij. Ci ntses ntawm 200 degrees rau 30 feeb, ces muab tam sim ntawd pab.
Hiav txwv bass ci nyob rau hauv lub qhov cub nyob rau hauv ntawv ci
Kev pub cov hiav txwv bass nyob rau hauv ib daim ntawv nyeem, koj plam lub sijhawm los ua noj ntses nrog crispy crust, tab sis koj tau txais ib lub taum nrog ib lub tender thiab muaj kua pulp, uas, ua tsaug rau cov ntawv ci txheej, yuav tsis qhuav txawm hais tias koj sawv ntses ntses nyob rau hauv qhov cub kom ntev me ntsis.
Cov khoom xyaw:
- hiav txwv perch - 2 lub cev;
- Qaug qej - 2 tsp.
- txiv qaub tev - 1 teaspoon.
Npaj
Koj tuaj yeem ci tag nrho cov cev, tab sis koj muaj peev xwm ua ntej txiav cov fillets los ntawm lawv. Cov ntses dawb ntses tom qab ntawd ces muab cov roj thiab cov khoom noj zoo rau lub txiv hmab txiv ntoo thiab cov kua txob, muab tshuaj pleev rau qaug qis thiab kis tus citrus tev. Muab cov ntses ntses nyob rau hauv lub thoob lub khob ci thiab kho nws cov hnub xaus. Txhawb cov ntses rau hauv preheated rau 200 degrees cub rau li 12-15 feeb.
Hiav txwv bass nyob rau hauv qaub cream nyob rau hauv qhov cub
Zoo li dej ntws hauv dej, nws tus tijlaug yuav ci tau zoo, muaj ib co kua qaub nplaum. Tom qab ci qaub cream nyob rau saum npoo yuav maj mam xim av, thiab ntses pulp, ua tsaug rau sauce, yuav khaws nws cov juiciness.
Cov khoom xyaw:
- hiav txwv perch - 4 lub cev;
- on ib tug puv tes ntawm ntsuab coriander, dill thiab basil;
- rosemary twigs - 8 pcs;
- laurel nplooj - 6 pcs.;
- qej - 2 cov hniav;
- qaub cream - 215 ml.
Npaj
Ib qho ntawm cov cloves ntawm qej mash hauv puree nrog ib tug zoo pinch ntawm ntsev, lub resulting puree tov nrog qaub cream thiab tws nplooj ntawm ib ceg ntawm rosemary. Npaj lub carcass ntawm perch, tshem cov teev nrog entrails thiab rinsing zoo. Qhov saum npoo ntawm ntses yog qhuav thiab seasoned, thiab nyob rau hauv lub plab tso qhov seem uas yog rosemary sprigs, laurel thiab crushed chive ntawm qej. Tom qab kis cov ntses ntawm ib daim ntawv ci, roj txhua cov qaub nplaum ntses thiab xa kom nws ci rau 200 degrees rau ib nrab ib teev.
Hiav txwv bass nyob rau hauv qhov cub nrog zaub
Cov khoom xyaw:
- qos yaj ywm - 430 g;
- fennel teeb - 1 daim;
- asparagus pods - 6 pcs.;
- seasonings rau ntses - 1 tbsp. diav;
- carcass ntawm hiav txwv ntses bass thaj tsam - 2 pcs;
- ib pawg ntawm parsley.
Npaj
Npaj kab mob plab ntawm cov ntses npaj txhij thiab tso ib pawg ntawm cov zaub txhwb qaib. Sab nrauv, zeem lub perch nrog ib tug universal seasoning rau ntses. Txiav lub qos yaj ywm rau hauv ib nrab, txiav qhov asparagus thiab fennel teeb. Ncuav cov zaub nrog roj, lub caij thiab muab faib rau ib daim ntawv ci. On to top, muab tso rau ntawm tus ntses thiab tawm hauv qhov cub rau 25 feeb ntawm 200 degrees.