I-Mackerel ibhaka kuhhavini nemifino
Izithako:
- amafutha omnqumo - 35 ml;
- I-fennel isibhamu - 65 g;
- anyanisi - 65 g;
- utamatisi - 80 g;
- i-fillet ye-mackerel - 440 g;
- imifino yedill - 1 tbsp. isipuni;
- ama-capers - izingcezu ezingu-7-9;
- iwayini elimhlophe elimhlophe - 45 ml.
Ukulungiselela
Ngenkathi ihhavini livutha kuze kube ngu-200 degrees, sinesikhathi esanele sokwenza inhlanzi nemifino. Hlanganisa amafutha omnqumo omncane epanini lokuthosa bese ulisebenzisa ukuze udlule i-fennel no-anyanisi. Ngemuva kwemizuzu embalwa, usakaze i-roast kushidi lokunamathisela bese ulimboza ngezintathu zomtamatisi. Phezulu kwesikhwama semifino ubeke i-fishlet fillet. Ngaphambi kokulondoloza le foil, ufafaza i-mackerel ngamafutha omnqumo kanye nomsola kalamula, uzinikezela ngemifino, ufafaze imifino kanye nama-capers uphinde ubophe imvilophu ephuma kulo, uhlanganise lezi zimashi ezimbili ndawonye. Shiya enye emaphethelweni emvilophu ajar, uthele ewayini nepakethe. Faka izinhlanzi ukubhaka imizuzu engu-12-14. Ngokufanayo okulungiselelwe kanye nama-mackerel abhakazwe ngezicucu e-oven, i-pre-fillet kufanele ibe mkhulu futhi iqedwe ngokweqile.
I-mackerel enezinyosi ebhakabhaka ehhavini
Njengoba ama-mackerel kuhhavini aphuma kahle, bese ulungiselela isidlo esifanele, uma uqhathaniswa nokuthungwa kwenhlanzi kufanele ugcwalise. Eresiphi yethu, ukugcwaliswa kuqukethe amantongomane aqoshiwe enkampanini yemifino, anyanisi omnandi we-caramelized kanye negalikhi.
Izithako:
- i-mackerel carcass - 560 g;
- imisedari - 35 g;
- ama-alimondi - 25 g;
- i-dill eluhlaza, i-arugula ne-parsley;
- amazinyo e-garlic - izingcezu ezimbili;
- anyanisi - 115 g;
- amafutha omnqumo - 35 ml.
Ukulungiselela
Okokuqala, ugumbane futhi uhlanza ngokucophelela isigxobo esiswini se-mackerel. Hlola ngezikhathi zonke izinhlanzi ngolwandle usawoti kanye nosawoti omusha, bese uqonda ukugcwaliswa. Kulezi zinsuku, gcina u-anyanisi aze athambe futhi abe mnandi. Hlanganisa ngezikhathi ezithile amantongomane bese ufaka epanini lokuthosizela ekuthosizeni, bese ufafaza imifino, ugarlic bese ususa izitsha emlilweni.
Letha i-ovini ngama-degree angu-200. Gcwalisa isisu esiswini somzimba nge-fill fill nut bese ugoqa nge-foil. Izinhlanzi zizobe zilungele ngokushesha, kumaminithi angu-22-25.
I-mackerel eqoshiwe ibhaka kuhhavini
Isinkwa sekhanda - ukugcwaliswa kwendabuko yezinhlanzi eziphepheni zaseMedithera. Ukukhipha ijusi kusuka enhlanzi futhi ngokuzithandela ubambe iphunga kanye nokuthanda izinto ezizungezile, ingane ikuvumela ukuba ungalahlekelwa yiphunga elilodwa le-dish elimangalisayo.
Izithako:
- i-garlic - amazinyo amabili;
- ama-walnuts - 190 g;
- isinkwa esinqunyiwe - 45 g;
- utamatisi ngoju lwakhe - 400 g;
- ambalwa amaqabunga e-parsley;
- omisiwe - 45 g;
- imifino oregano, anyanisi oluhlaza;
- i-mackerel - 440 g.
Ukulungiselela
Khipha isikhumba sangasese sezinhlanzi kusuka kuzo zonke i-viscera, hlanza i-mackerel, yabe isomile bese isizinikela. Esikhathini esitsheni esisodwa, hlanganisa utamatisi oqoshiwe (akukho juice), ama-walnuts, i-garlic, omisiwe, imifino, futhi ugcwalise ngenhlanganisela elula yenhlanzi. Dlulisa isidumbu esitsheni se-foil, ukugoqa kanye nokubeka endaweni esheshisiwe ku-175 degrees oven ngesigamu sehora. Ukuthatha inhlanzi kuhhavini, masisuse ngokushesha emvilopheni ukuze umise inqubo yokubhaka futhi ungayomise inhlanzi.