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{{#seo:
|title=Halibut with yogurt a cheese recipe
|titlemode=replace
|keywords=#halibutwithyoghurt #mushrooms #fish #yoghurt #paprika #butter #haloumi #basa #halibut #flour #hardboiledeggs
|hashtagrev=032020
|description=This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, sour cream, rather than yogurt, is used. See Chef's notes below
}}
This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, [[Sour cream|sour cream]], rather than [[Yoghurt|yogurt]], is used.

''See Chef's notes below''
{{recipesummary
|TotalCalories = 2895
|PortionCalories = 723
|DatePublished=19th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4 ''See Chef's notes below''
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Halibut with yoghurt recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Strange, but true.''

4.7/5 

Sounds really odd this combination but it was really good.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 1 kg [[Halibut|halibut]], boned and cut into 5 cm squares
| [[Flour]]
| Seasoning
| 50 g [[Butter|butter]], melted
| 2 [[Hard boiled eggs|hard boiled eggs]], sliced
| 50 g [[Mushrooms|mushrooms]], thinly sliced
| 2 tablespoons Hungarian [[Paprika|paprika]]
| 50 g [[Cheese|cheese]], [[Grated|grated]] ([[Haloumi]] is best, but you can use [[Cheddar]] or [[Parmesan]], if preferred)
| 300 ml [[Yoghurt|yogurt]], mixed with 1 tablespoon [[Plain flour|plain flour]]

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4)
<gallery widths=250px heights=250px perrow=5>
Image:Halibut with yoghurt baked.jpg|Freshly baked
Image:Halibut with yoghurt pre-bake.jpg|Before baking, and yes, I added the sour cream before the paprika, hence the mess
Image:Halibut with yoghurt ingredients.jpg|The ingredients
</gallery>
===Method===

{{RecipeMethod
| Dust the [[Fish|fish]] with [[Flour|flour]] and season.
| Pour the [[Butter|butter]] into a [[Casserole|casserole]] or [[Baking|baking]] dish and arrange the [[Fish|fish]] pieces on the bottom.
| Then add the [[Egg|egg]] slices and [[Mushrooms|mushrooms]] and sprinkle with the [[Paprika|paprika]].
| Mix the [[Cheese|cheese]] with the [[Yoghurt|yogurt]] and spoon it into the dish.
| [[Bake]] in the centre of the [[Oven|oven]] for about 30 minutes or until the [[Halibut|halibut]] flakes easily.
}}
===Serving suggestions===
Serve with [[Boiled potatoes|boiled potatoes]] and a [[Green salad|green salad]].

This was absolutely outstanding with [[spaghetti]] and [[Grapefruit salsa]].
===Variations===
[[Halibut]] is quite expensive so you could used [[Hake|hake]], [[Monkfish|monkfish]], [[Cod|cod]] or [[basa]] instead.
===My Variations===
For the following reasons, my version of this recipe varies considerably from the original recipe. Quantities show are for 4 people:

I halved the fish quantity because I felt that 250g per person was excessive especially as the other ingredients are quite rich. [[Basa]] is now my [[fish]] of choice. It is sustainable, firm fleshed, has a good flavour and is extremely economical (£8.00 per kg).

I increased the volume of [[mushrooms]] because I like them. I Used Sour cream and more cheese because I love the flavours and increased the number of eggs to balance the lack of fish and because they were available. I used [[ghee]] because I had no [[butter]] and made up the required quantity with [[olive oil]] to reduce the [[saturated fat]] intake.
* 500 g [[basa|basa fillets]], cut into 5 cm squares
* [[Flour]]
* Seasoning - omit salt altogether if using [[haloumi]] as it is so very salty
* 25 g [[ghee]], melted
* 25 g [[olive oil]]
* 3 [[Hard boiled eggs|hard boiled eggs]], sliced
* 150 g [[Mushrooms|mushrooms]], thinly sliced
* 2 tablespoons Hungarian [[Paprika|paprika]]
* 120 g [[Grated|grated]] [[Haloumi]]
* 300 ml [[sour cream]], mixed with 1 tablespoon [[Plain flour|plain flour]]
--[[User:Chef|Chef]] 19:32, 8 August 2010 (BST)
===Chef's notes===
I can confirm that even with half the quantity of fish, there was more fish than we could eat. This dish is really nice, however it is very creamy and heavy. It really needs something acidic to counteract the richness. Although not at all authentic, tonight, the second half of this will be served with [[pasta]] and a [[Grapefruit salsa]].
{{RecipeLine}}
[[Category:Recipes|Halibut with yogurt]]
[[Category:Bulgarian recipes|Halibut with yogurt]]
[[Category:Cheese recipes|Halibut with yogurt]]
[[Category:Egg recipes|Halibut with yogurt]]
[[Category:Fish recipes|Halibut with yogurt]]
[[Category:Main courses|Halibut with yogurt]]
[[Category:Sea fish recipes|Halibut with yogurt]]
[[Category:Stews and casseroles|Halibut with yogurt]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/halibutwithyoghurt|#halibutwithyoghurt]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/fish|#fish]] [[Special:Search/yoghurt|#yoghurt]] [[Special:Search/paprika|#paprika]] [[Special:Search/butter|#butter]] [[Special:Search/haloumi|#haloumi]] [[Special:Search/basa|#basa]] [[Special:Search/halibut|#halibut]] [[Special:Search/flour|#flour]] [[Special:Search/hardboiledeggs|#hardboiledeggs]]
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