- Egwu - 450 grams (fillets)
- Mkpụrụ vaịn - 42 Grams (pitted)
- Eyịm - 60 Grams
- Celery - 60 Grams
- Garlic - 1 Eze
- Rosemary - 1 Ihe (sprig)
- Azụ azu - 1,25 iko
- Mmanya - 2 Teaspoons (mmanya ọcha)
- Sage - 5 mkpụrụ (epupụta)
- Olive mmanụ - 2,5 st. spoons
- Ntụ ọka - 1 Ihe
- Nnu, ose - 1 ibe (nụrụ ụtọ)
- Olive mmanụ - 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 ibe (nụrụ ụtọ)
Na akpa, gbakwunye butter, celery, eyịm, sage, rosemary, garlic, ihe niile a kpochapụrụ. Gbaa anya. Tinye fillet n'elu akwụkwọ nri ma tinye obere mmanya. Wunye efere na azụ, tinye mịrị, tinye ya na mmiri ọkụ ruo minit 15. Oge na nnu na esi nri ruo mgbe azụ dị njikere. Na-eme nri, tinye bọta ma tinye ebe okpomọkụ. Mgbe iwe ọkụ, tinye zucchini, carrots na celery, bee ha n'ime ibe. Oge na nnu na ose. Wunye obere balsamic mmanya na akwụkwọ nri, gbakwunye coriander na thyme. Fry ngwa ngwa na nnukwu okpomọkụ. Gbasaa akwụkwọ nri na efere ma tinye iyak azụ n'elu. Ezi agụụ.
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