- Trout - 450 grams (fillets)
- Grapes - 42 Grams (pitted)
- Dos - 60 Grams
- Celery - 60 Grams
- Qij - 1 Hniav
- Rosemary - 1 Daim (sprig)
- Ntses broth - 1,25 khob
- Vinegar - 2 Teaspoons (dawb wine)
- Sage - 5 Daim ntawv (nplooj)
- Txiv roj roj - 2,5 st. diav
- Hmoov - 1 Daim
- Ntsev, kua txob - 1 piece (mus saj)
- Txiv roj roj - 2,5 st. spoons (garnish)
- Celery - 60 grams (garnish)
- Carrots - 60 Grams (garnish)
- Zucchini - 60 Grams (garnish)
- Vinegar balsamic - 1 Teaspoon (garnish)
- Thyme, coriander - 1 daim (mus saj)
Nyob rau hauv ib lub khob, ntxiv butter, celery, dos, SAGE, rosemary, qej, tag nrho finely tws. Ua kom zoo. Muab lub fillet rau saum cov zaub thiab ntxiv me ntsis vinegar. Ncuav broth on ntses, ntxiv raisins, yav dhau los soaked nyob rau hauv dej sov rau 15 feeb. Lub caij nrog ntsev thiab noj kom txog thaum ntses yog npaj txhij. Garnish, ntxiv butter thiab qhov chaw nyob rau hauv nruab nrab cua sov. Thaum rhuab, ntxiv zucchini, carrots thiab celery, txiav lawv mus rau hauv ib daim hlab. Lub caij nrog ntsev thiab kua txob. Ncuav ib me ntsis balsamic vinegar rau zaub, ntxiv coriander thiab thyme. Fry sai sai ntawm kub heev. Tshaj tawm cov zaub ntawm daim hlau thiab tso cov ntses fillets rau saum. Bon appetit.
Cov Haujlwm: