- Lemon - 0.25 pieces
- Pike perch - 1,2 kilogram
- Gelatin - 10 Gramu
- Anyanisi - 1 Piece
- Munyu - 0.5 maaspuni
- Bay Leaf - 1 chikamu
- Pepper peas rima - zvikamu 5
- Mazai - 1 pande
- Karoti - 100 Gramu
- Parsley - 10 Gramu
1. Chokutanga pane zvose tichaisa hove, kubvisa magirasi, kuchenesa zviyero uye kuzvishamba. Uine nebwe rakapinza, bvisa miswe nemusoro, uye gadzirisa zvinyorwa kubva kune vertebra. 2. Mubhokisi, isa zvinhu zvose kunze kwezvinyorwa uye udire mvura (1 litre), uuye kumota. Tinobvisa bhubhu uye karoti, uye kuwedzera kune iyo muto. Tinowedzera zvinonhuwira uye munyu pano. Moto uite zvishoma nemaminitsi makumi mana kuti ubike. 3. Sliced the fillets remaining. Tinotora kubva mumucheka wakagadzirira zvose zvakagadzirirwa ipapo, tinoisa karoti kuti tishongedze. Cheka mahwendefa akaiswa mumucheka uye gadzira kwemaminitsi gumi kusvika wakagadzirira. 4. Bvisa mutsara kubva mumucheka, muto wechipfuva kuburikidza nejerize mune zvikamu zvakasiyana. Tinovhenekera muto nemubatsiro weii. Mvura inotonhorera, gadzira gelatin uye wobva wawedzera kune muto unodziya, uchikuvadza kusvikira wapera zvachose. 5. Mukana wokudururira mukaka muduku, rega uite, uye unyore iyo yakabikwa yakabikwa yakabikwa. Zvakare, dururira muto. Paridza zvikamu zve fillet. Ngatishandirei. 6. Tinochengetedza mafirimu mufiriji kwemaawa akawanda. Zvadaro woisa jelly kubva muchiganda paidhi. Isu tinoshongedza nemidhi nemarimu.
Kushumira: 6