Sekepe se bitsoang Geral-head sea bream, se tsejoang e le orata Italy le dorade royale Fora, ke tlhapi e ratoang haholo le e ratoang haholo litabeng tsa Mediterranean le tse ling.
Karolo ena e ne e fanoa ka mosa ke Prince Prince Philippe Poniatowski, ea etsang veine e ntle ea Vouvray Le Clos Baudoin, Profinseng ea Loire ea Fora.
Oa ngola: "Kapa ena e ka amohela mefuta e mengata ea litlhapi, empa e tla sebetsa hantle le seo ho tsejoang hore ke bass United States (ha ke e-s'o bone libaka tsa 'nete tsa US - ke li-bass feela tse nang le mebala e meholo, le hore na ke lintho life tseo Harrod a li rekisang ka tlhapi London e re li ne li romeloa ho tsoa United States).
"Fora re etsa sena ka daurade kapa dorade; ho na le mefuta e mene: Grey Dorade, Pink Dorade, Marble Dorade le Royal Dorade, e leng eona e ntle ka ho fetisisa ka lebaka la nama ea eona e tiileng le e monate.
Mefuta e mene ea Dorade e tšoana ka tsela e le 'ngoe' me e lekana ka boholo ho fihlela ho 3 ho ea ho tse 4 lik'hilograma. Kaofela ha tsona li bonolo ho khetholla; Royal Dorade e na le mahlakoreng a silevera, lebala le khubelu lerameng le leng le lehlahla ho khauta ho ruruha ho pota pakeng tsa mahlo, hoo e batlang e le phatleng, eo ka mehopolo, e shebahalang e le moqhaka. Ke tlhapi e theko e boima Fora, empa e le ea bohlokoa, hoo e batlang e le molemo ho feta caviar e ntle haholo! "
[E hlophisitsoeng ke Danette St. Onge]
Seo U tla se Hloka
- Litlhapi tsohle tse 1 (bass kapa sea-head head bream)
- Li-sprigs tse 3 tsa thyme
- 3-5 li-leaves
- 2-3 litapole
- 6-8, tomate e butsoitseng
- 4-5 cloves konofolo (e sa phethoe)
- Likopi tse 2-3 tse omisitsoeng veine e tšoeu
- 1 / 2-3 / 4 senoelo sa oli ea mohloaare
- dash sea salt (kapa ho latsoa)
- hlahisa pepere e ncha e mongobo (kapa ho latsoa)
- 3-5 lekhae lemon
Kamoo U ka e Etsang
Preheat oven ho ea 235 ° C / 450 ° F.
Hloekisa 'me u leke litlhapi, empa u se ke ua li hlatsoa. Ena ke ea bohlokoa bakeng sa litlhapi tsohle le hoja u li pheha; feela u li hlakola ka lesela la khale, kapa le ho feta, pampiri ea mahlaseli.
Etsa litlhapi ka litlama: thyme kapa bay leaves.
Khetha sejana se hlahisang metsi a se nang mocheso ka boholo bo lekanang le litlhapi le lisenthimithara tse 5 ho isa ho tse 8. Peel 2-3 litapole, li arole, 'me u tsamaee ka tlaase ho sejana le bona.
Latela litapole ka mokotlolo oa litamati tse butsoitseng hantle tse arotsoeng ka halofo, li-quarters kapa tse robeli, ho itšetlehile ka boholo ba tsona.
Beha litlhapi holim'a litamati, ebe u pota-potile litlhapi tse nang le litamati tse ngata.
Koala likhave tse 4 kapa tse 5 tsa konofolo (le lirapa tse ntseng li le teng) pakeng tsa tamati.
Ho itšetlehile ka boholo le botebo ba sejana, tšela likhalase tsa 1-2 tsa veine e tšoeu e omileng le senoelo sa 1/2 kapa oli e ngata ea mohloaare e ntle holim'a litlhapi.
Nako e nyenyane litlhapi tse nang le letsoai la leoatle le pepere 'me, ho itšetlehile ka bolelele ba tsona, li behe likhae tse 3 ho isa ho tse 5 tsa lemon, e' ngoe le e 'ngoe ka lekhasi la bay, ho eona.
Beha litlhapi ka ontong 'me u fokolise mocheso hang-hang ho ea boima (180 ° C / 350 ° F).
Litlhapi tse teteaneng tse kang dorade li lokela ho apeloa metsotso e 40 ho isa ho e 50, empa e shebe ka hloko, kaha tlhapi e tsoetsoeng haholo e senyehile. E le hore u leke ho fana ka chelete, e hlahlobe ka thipa ho bona hore na nama e lokolohile masapong. Letšoao le leng leo litlhapi li phehiloeng ka lona ke ha lilae tsa lemon li qala ho sootho 'me makhasi a bay a qala ho pota.
U se ke ua retelehela tlhapi; e sebeletse sejong sa eona.
Ha litlhapi li se li fetile, boloka lero le setseng lijong bakeng sa sopho ea tlhapi ea hosane.