- Pepere e Ntle ea Pepere - likotoana tse 5
- Salmon fillet - ligrama tse 600
- Cream 30-33% - limilione tse 80
- Liiee tse tala - 5 Grams
- Pepere e ntšo e lerootho - 1/4 diaspone
- Poone ea thollo - 5 Grams
- Bay Leaf - 1 sengoathoana
- Litlhapi tsa litlhapi - tse limilione tse 150
- Dill - 5 Grams
- Capers - ligrama tse 20
- Lebese - limilione tse 50
Fokotsa saalmon ea ka, khaola likaroloana tse nyenyane ebe u kenya sejana sa ho baka ka lekhasi la bay le pepere. Tlatsa litlhapi ka moro. Koahela pampiri ea ho baka ka foil 'me u kene ka ontong (200 degrees) ka metsotso e 15. Ha litlhapi li ntse li pheha ka ontong - a re ke re etse sauce. E le hore u etse sena, tšela moroana o monyenyane oa litlhapi, o le tranelate, eketsa li-capers le meroho e khabehileng. Ka sekotlolo se arohileng, kopanya phofo ea poone le lebese, 'me u kenyelle motsoako ho saucepan. Khoebo ena eohle e tsoakane. Pheha sauce holim'a mocheso o tlase ho fihlela o teteaneng. Re sebeletsa litlhapi, re nosetsang ka moriri oa tranelate, ka sejana se ratang sefahleho 'me, haholo-holo, veine e tšoeu e omileng. Bon takatso!
Litšebeletso: 3-4