Pike perch nyob rau hauv lub qhov cub nyob rau hauv ntawv ci - deliciously delicious recipes ntawm ci ntses

Ci pike perch nyob rau hauv qhov cub nyob rau hauv ntawv ci ua rau lub siab tshaj plaws juiciness, nws hloov tawm tshwj xeeb tshaj yog six thiab kev noj haus, uas yog ib qho tseem ceeb rau cov neeg uas xav ua kom noj zoo. Cov ntses yog zoo nyob rau hauv txhua qhov kev ua tau zoo: nrog ib qho tsawg kawg ntawm set seasonings los nrog nrog zaub, txhua yam ntawm flavours.

Yuav ua li cas ua noj zander nyob rau hauv lub qhov cub nyob rau hauv ntawv ci?

Kev npaj ntawm pike perch nyob rau hauv qhov cub nyob rau hauv ntawv ci yuav tsum tau yam tsawg kawg ntawm kev rau siab thiab tsawg heev dawb lub sij hawm, thiab tswv yim yooj yim yuav pab tau kom paub cov ntawv qhia kom raug.

1. Ntses tuaj yeem muab ci tau nkaus, ua ntej hlawv lub cev, ntxuav, txiav tawm fins thiab, yog tias xav tau, muab tshem tawm ntawm lub taub hau. Yog hais tias koj noj zander nrog koj lub taub hau, koj yuav tsum txiav tawm lub gills.
2. Tshwj xeeb tshaj plaws revered cov kev pab yog ib tug ci ntses fillet tsis muaj pob txha.
3. Ntxiv nrog rau cov txheej txheem ntsev, kua txob thiab hom kua ntawm cov ntses seasonings, kua txiv qaub los yog citrus lub txivneej no feem ntau siv los txhim kho tus saj ntses, txhua yam zaub ntsuab, zaub, qaub cream, kua ntsw, lwm yam tshuaj ntxiv.
4. Lub sij hawm rau kev haus cov pike-perch hauv cov ntawv ci hauv qhov cub yog nyob ntawm seb qhov loj me me, qhov hnyav ntawm tag nrho lub cev, thiab tuaj yeem hloov li ntawm 15 feeb mus rau 1 xuab moos.

Pike perch nyob rau hauv qhov cub nyob rau hauv ntawv ci tag nrho

Pike perch, ci nyob rau hauv qhov cub hauv ntawv ci tag nrho, yuav yog ib qho tsim nyog ntawm txhua lub tsiab peb caug, yog hais tias elegantly decorated carcass, los yog ib tug hearty zaub mov rau ua ntawv thov noj hmo. Nws yog preferable siv medium-qhov loj qhov ntswg hnyav li 1.5 kg, thiaj li hais tias nws muaj lub sij hawm mus ci, thaum tuav nws cov natural juiciness.

Cov khoom xyaw:

• pike-perch - 1 daim;
• dos - 1 daim;
• lws suav - 1 pc .;
• txiv qaub - 1 daim;
• mustard - 2 tbsp. dais;
• ntsev, kua txob, spices, parsley.

Npaj

1. Lub carcass yog txiav mus rau hauv qab rov qab thoob plaws ntawm ib tug deb ntawm 1.5 cm.
2. Rub cov ntses nrog ntsev, hwj txob, tshuaj pleev, tawm rau 20 feeb.
3. Ntub cov ntses nrog ib tug sib tov ntawm mustard thiab kua txiv hmab txiv ntawm ib nrab ntawm txiv qaub.
4. Insert slices ntawm citrus, dos thiab txiv lws suav rau hauv qhov incisions, thiab parsley rau hauv plab.
5. Ci pike-perch nyob rau hauv qhov cub nyob rau hauv ntawv ci rau 30 feeb.
6. Tig cov ntawv ci thiab cia cov ntses rau xim av ntxiv rau lwm 15 feeb.

Stuffed pike-perch nyob rau hauv ntawv ci

Nws yog saturated nrog saj ntawm txhaws thiab nws ua txawm ntau delicious ci stuffed pike-perch nyob rau hauv ntawv ci nyob rau hauv qhov cub. Ntau cov zaub mov txawv heev yuav yog, yog tias koj ua ntej tshem tawm ntawm daim tawv nqaij ntawm ib tug tag nrho carcass, khoom nws nrog ib tug sib tov ntawm fillets nrog dos-Musroom Fry, boiled qe, zaub, ntxiv me ntsis qaub cream.

Cov khoom xyaw:

• pike-perch - 1 daim;
• ntsuab dos - 1 pawg;
• qe - 2 daim;
• txiv lws suav - 200 g;
• Bulgarian kua txob - 1 pc .;
• roj - 2 tbsp. dais;
• soy sauce - 1 tbsp. diav;
• ntsev, kua txob, spices, dill.

Npaj

1. Tag nrho carcass rubbed nrog ntsev, kua txob, spices.
2. Sib tov lub tws txiv lws suav, tswb kua txob, dos, boiled qe, dill.
3. Lub caij ua ke nrog cov kua ntses, sau lub plab nrog ntses.
4. Ntub lub carcass nrog roj, qhwv nrog ntawv ci thiab qhov chaw nyob rau hauv ib tug rhuab qhov cub kom txog 200 degrees.
5. Tom qab 30 feeb, pike-perch ci nyob rau hauv ntawv ci yuav npaj txhij.

Fillet ntawm pike perch nyob rau hauv qhov cub nyob rau hauv ntawv ci

Tshwj xeeb tshaj yog nrov yog daim ntawv qhia rau pike perch nyob rau hauv ntawv ci nyob rau hauv qhov cub, qhov twg ntses fillets yog siv. Ib pauj additive ntawm no yuav yog cov nqaij npuas, uas sib haum ua rau ntxoov cov kua dej muaj kua ntsev thiab muab cov zaub mov tshwj xeeb flavour. Zaub ntsuab yuav hloov nrog parsley, cilantro, dill los yog txawm cais los ntawm qhov muaj pes tsawg leeg.

Cov khoom xyaw:

• fillet ntawm pike perch - 600 g;
• ntsuab zaub basil - 0.5 nqaj;
• txiv qaub - 0,5 pieces;
• roj - 2 tbsp. dais;
• ntsev, kua txob.

Npaj

1. Lub fillet yog salted, peppered, sprinkled nrog txiv qaub kua txiv, pw on oiled ntawv ci.
2. On to top nteg lub basil nplooj.
3. Ci pike nyob rau hauv qhov cub nyob rau hauv ntawv ci rau 15-20 feeb ntawm 200 degrees.

Pike perch nyob rau hauv qhov cub nyob rau hauv ntawv ci slices

Rau ib feem pub, ib tug pike-perch ci nyob rau hauv qhov cub nyob rau hauv ntawv ci slices yog haum. Koj tuaj yeem hlais lub cev rau hauv steaks los yog cov menyuam yaus, yog tias qhov xav tau, tseem tshem cov pob txha. Qhov zoo tshaj plaws additive yuav yog ib tug txiv qaub uas yuav hloov los yog ntxiv nrog dill sprouts, tshiab parsley, dos rings.

Cov khoom xyaw:

• pike-perch - 1 daim;
• txiv qaub - 0,5 pieces;
• roj - 2 tbsp. dais;
• ntsev, kua txob.

Npaj

1. Cov ntses yog txiav rau hauv daim, ntsev, kua txob.
2. Faib 2-3 slices ntawm cov ntses ntawm ib tug neeg roj ntawm cov ntawv ci, ncuav txiv qaub kua txiv.
3. Muab cov ntawv txheeb thiab xa cov pike perch rau 20 feeb hauv qhov cub rhaub kom txog 200 degrees.

Pike perch nyob rau hauv ntawv ci nyob rau hauv qhov cub nrog txiv qaub

Lub qab ntsev uas muaj suab thaj nrog lub plhaw pob txha yog kis tau los ntawm cov ntses yog tias nws muaj khoom los yog ntxiv nrog txiv qaub hauv qhov kev txiav, thaum muab nws tso rau ntawm lub hauv ncoo. Appetizing ruddy crust yuav tau txais zaub mov, yog 10 feeb ua ntej qhov kawg ntawm txoj kev ci, muab cov ntawv ci pov tseg thiab ua rau kom sov siab kom siab tshaj.

Cov khoom xyaw:

• pike-perch - 1 daim;
• txiv qaub - 1 daim;
• dos - 3 pieces;
• dill - 0,5 tufts;
• roj - 2 tbsp. dais;
• ntsev, kua txob.

Npaj

1. Npaj carcass yog salted, peppered, rubbed nrog condiments, txiav lub backrest thoob plaws nyob rau hauv ob peb lub chaw.
2. Nyob rau hauv lub seem thiab nyob rau hauv lub plab mog, insert txiv qaub slices, sprigs ntawm dill.
3. Muab lub ruby ​​on ib daim ntawv ci, los ntawm hauv qab no thiab los ntawm saum toj no, tso lub tws dos.
4. Tom qab 40 feeb nyob rau hauv lub qhov cub ntawm 200 degrees, qhov ci pike perch nyob rau hauv ntawv ci nrog txiv qaub yuav npaj txhij.

Ci pike perch nyob rau hauv ntawv ci nrog qaub cream

Pike perch, ci nyob rau hauv qhov cub nyob rau hauv ntawv ci nrog qaub cream, muaj peev xwm surprise lub tasters nrog ib tug tshwj xeeb tshaj kev muag heev thiab muaj kua zoo nkauj ntawm pulp. Carrots tsis yog ib qho yuav tsum muaj thiab muaj ntxiv raws li qhov xav tau tom qab txiav ua voj voog me me los yog lub khoob me me. Cov zaub kis tau raws li ib lub hauv ncoo los yog ua rau lawv nrog lub plab ntawm cov ntses.

Cov khoom xyaw:

• pike-perch - 1 daim;
• Txiv qaub kua txiv - 1 teaspoon;
• qaub cream - 2 tbsp. dais;
• dos thiab carrots - 1 pc .;
• roj - 2 tbsp. dais;
• ntsev, kua txob.

Npaj

1. Cov ntses yog rubbed nrog ntsev, kua txob thiab ib tug sib tov ntawm butter thiab txiv qaub kua txiv.
2. Ntxiv lub carcass tws dos thiab carrots, kis rau ib daim ntawv nyias muaj nyias roj ntawm ntawv ci, roj nrog seasoned qaub cream.
3. Ci pike-perch nrog qaub cream nyob rau hauv ntawv ci rau 30 feeb ntawm 180 degrees thiab 5 feeb nyob rau hauv ib lub ci ntawm kub tshaj.

Pike perch nrog zaub nyob rau hauv ntawv ci

Cov khoom yuav tau ntxiv nrog cov dos, carrots, txiv lws suav, qos yaj ywm, zucchini, qab qab zib peppers ib tus zuj zus los yog ua ib qho khoom ntxiv ntawm cov khoom xyaw raws li kev nyiam saj. Hauv qhov no, ntses fillets yog dua li yeej tsis ua ntej.

Cov khoom xyaw:

• fillet ntawm pike perch - 500 g;
• qaub cream - 200 g;
• txiv lws suav - 2 pcs;
• Bulgarian kua txob - 1 pc .;
• ib tug soj caum ntawm celery - 1 daim;
• dos - 1 daim;
• qej - 2 cov hniav;
• Italian tshuaj ntsuab - 2 pinch;
• ntsev, kua txob, roj, parsley.

Npaj

1. Los ntawm cov ntawv ci lawv qhib cov tsheb thauj khoom qhib, roj lawv sab hauv thiab nthuav cov pike-perch fillet seasoned nrog ntsev thiab kua txob.
2. Txiav zaub, faib rau saum cov ntses, lub caij nrog tshuaj ntsuab, co rau 8 feeb hauv qhov cub kub mus rau 180 degrees.
3. Sib tov qaub cream nrog tws qej, ntsev thiab kua txob, faib cov sauce tshaj cov zaub.
4. Yuav tsum ci pike perch nrog zaub nyob rau hauv qhov cub nyob rau hauv ntawv ci rau lwm 10 feeb.

Pike perch nyob rau hauv ntawv ci nyob rau hauv qhov cub nrog qos yaj ywm

Ib lub tswv yim zoo rau ib qho khoom noj thiab tsis zoo noj mov yog ci pike-perch nyob rau hauv lub qhov cub nyob rau hauv ntawv ci nrog qos yaj ywm, uas yuav tsum tau ntxuav thiab txiav mus rau hauv lub voj voos. Es tsis txhob tarragon thiab parsley, koj muaj peev xwm ntxiv lwm yam tshiab los yog qhuav qhuav tshuaj ntsuab rau koj saj, thiab hloov mayonnaise nrog ib tug sib tov ntawm qaub cream thiab mustard.

Cov khoom xyaw:

• pike perch - 1 kg;
• qos yaj ywm - 1 kg;
• mayonnaise - 70 g;
• zaub roj - 70 ml;
• parsley - 1 pawg;
• tarragon - 3-4 ceg;
• txiv qaub - 0,5 pieces;
• dos - 1 daim;
• ntsev, kua txob, thyme.

Npaj

1. Rub cov ntses nrog ib tug sib tov ntawm ntsev, kua txob, thyme thiab ib nrab ntawm hauv av tarragon, tawm rau ib nrab ib teev.
2. Nteg tawm on oiled ntawv ci ib txheej ntawm tws qos yaj ywm, on to top yog slices ntawm pike perch.
3. Sprinkle txhua yam nrog tws dos thiab parsley, sprinkle nrog roj, kaw lub ntawv ci.
4. Npaj lub tais rau 30 feeb ntawm 200 degrees.