- fillets ntawm cod los yog lwm cov ntses dawb - 500 Grams
- qaub cream - 400 Grams
- dawb wine - 150 milliliters
- dos - 2 pieces
- qe dawb - 3 pieces
- Ntsim tshuaj ntsuab (parsley, tarragon, ntsuab dos, thiab lwm yam) - - Mus saj
- ntsev - - Yuav tsum saj
- kua txob - - Mus saj
Fillet ntawm cod los yog lwm cov ntses dawb, txiav rau hauv. Ntxiv lub finely tws dos. Sau peb cov xim dawb thiab muab tso rau 30 feeb rau hauv lub tub yees. Tom qab lub sij hawm dhau los lawm, cov ntses yuav tsum muab nyem thiab hauv pem teb rau ib qho muab tshuaj ntxig siv. Thaum lub sij hawm sib tsoo, ntxiv ib lub qe dawb thiab qaub cream. Ntxiv lub finely tws zaub, ntsev thiab kua txob mus rau lub resulting loj. Preheat qhov cub kom txog 150 degrees. Rectangular ci tais yog lined nrog ib thermo-resistant zaub mov. Nteg tawm ib txheej ntawm ntses, tightly tamped. Koj muaj peev xwm ces ntxiv ib txheej ntawm cws. Npog daim ntawv nrog parchment thiab ua noj hauv ib da dej ntawm qhov kub ntawm 150 degrees 50 feeb. Thaum lub pate npaj, peb txias nws thiab muab tso rau hauv lub tub yees rau 12 xuab moos. Ua ntej pab, txiav nws nicely, decorate ib ob peb twigs ntawm parsley. Nws mus zoo nrog mayonnaise. Bon appetit!
Kev Pabcuam: 4