- Salmon e khanyang - 1 kilo (sefahleho se le seng)
- Butter - 10 Grams
- Khutsa - sekoahelo se le seng
- Li-champignon - 200 Grams
- Cheese e thata - 30 Grams
- Lemon - sekoahelo se le seng
- Dill, parsley - Ho latsoa
- Letsoai, pepere - Ho latsoa
1. Litlhapi li lokela ho hlatsuoa, ho khaola lihlooho, likhukhuni le mohatla. Khaola litlhapi pel'a setopo mme u tlose masapo. Fumana likotoana tse peli tsa fillet. Ba hloka ho tlotsoa ka letsoai le pepere. 2. Peel onion le khabeloa chop. Li-mushroom li khaola likotoana. Hala oli ea meroho ka lero le pholileng 'me u foie eiee. Kenya li-mushroom ho eiee. Ha li-mushroom li hlajoa ka letsoho 'me li e-ba mokhutšoanyane, beha setlolo se chesang mollo. 3. Qala ho jara litlhapi tsa rona. Borose e nkhang hamonate e tšeloa likotoana tse tšesaane 'me e hasana holim'a litlhapi. Li-mushroom li kenngoa ka holimo holimo. Dill e tsoekere 'me e behe ka ntle. Tšela li-mushroom li-mushroom. Grate ea cheese ka karolelano ea grater mme u behe sebaka se ka holimo. 4. Hona joale halofo ea bobeli ea tlhapi ea tlhapi e koala ho tlatsa. Holimo le li-sprigs tsa parsley le lemon e behela litlhapi. Bohle ba phuthetsoe ka litlhapi le ho cheka litlhapi ka ontong ka likhato tse 180 ka nako ea hora. Metsotso e seng mekae pele u pheha, bulela foil e le hore litlhapi li behoe hanyenyane holimo. Beha litlhapi lijong, li khabise ka litlama le lemon. Ke tsohle. Bon takatso!
Litšebeletso: 6-8