- Pink salmon - 1 kilo (otu anuoriri)
- Bọta - 10 Grams
- Ụta - 1 ibe
- Egwurugwu - 200 Grams
- Chi siri ike - 30 Grams
- Lemọn - 1 ibe
- Dill, pasili - Ka atọ ụtọ
- Nnu, ose - Iji nụrụ ụtọ
1. E kwesịrị ịcha azụ, bepụ isi, ntù na ọdụ. Bee ihe azu n'elu ogwu ma wepu okpu nile. Nweta fillet abụọ. Ha chọrọ ka a gwọọ ha nnu na ose. 2. Bee yabasị ma gbue ya. A na-egbutu mkpuru ọka n'ime nnukwu iberibe. Kpoo mmanu akwukwo nri n'ite frying ma ghee ogwu. Tinye mushrooms na eyịm. Mgbe nsị ndị ahụ na-ata ahụ ma dịkwuo nro, gbanye ọkụ ahụ ọkụ. 3. Bido azụ azụ anyị. A na-egbutu butter butter na mpekere dị mkpa ma gbasaa n'elu azụ. A na-ekpo ahịhịa mushrooms n'elu. Dicha itucha ma kpochaa ya. Yet elu na mushrooms. Grate cheese na grater nkezi ma tinye akwa n'elu. 4. Ma ọkara nke abụọ nke azụ fillet na-emechi ndochi ahụ. N'elu elu na pasili pasili na lemon na nko. Ihe niile a na-agbanye na mpempe akwụkwọ na akpọọ nkụ na oven na 180 degrees maka ihe dị ka elekere. Nanị minit ole na ole tupu ị na-esi nri, mepee foil ahụ ka e wee rie azụ ahụ n'elu. Tinye azụ a na efere, jiri ya na herbs na lemon mee ya mma. Nke ahụ niile. Ezi agụụ!
Ọrụ: 6-8