Halibut with yoghurt: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| (6 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
{{ | <!-- seo --> | ||
{{#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 | |||
}} | |||
<!-- /seo -->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 | {{recipesummary | ||
|TotalCalories = 2895 | |||
|PortionCalories = 723 | |||
|DatePublished=19th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 ''See Chef's notes below'' | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 45 minutes | |TotalTime = 45 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Halibut with yoghurt recipe.jpg| | |Image = [[Image:Halibut with yoghurt recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Strange, but true.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Sounds really odd this combination but it was really good.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 kg [[Halibut|halibut]], boned and cut into 5 cm squares | | 1 kg [[Halibut|halibut]], boned and cut into 5 cm squares | ||
| Line 25: | Line 49: | ||
| 2 tablespoons Hungarian [[Paprika|paprika]] | | 2 tablespoons Hungarian [[Paprika|paprika]] | ||
| 50 g [[Cheese|cheese]], [[Grated|grated]] ([[Haloumi]] is best, but you can use [[Cheddar]] or [[Parmesan]], if preferred) | | 50 g [[Cheese|cheese]], [[Grated|grated]] ([[Haloumi]] is best, but you can use [[Cheddar]] or [[Parmesan]], if preferred) | ||
| 300 ml [[Yoghurt| | | 300 ml [[Yoghurt|yogurt]], mixed with 1 tablespoon [[Plain flour|plain flour]] | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[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=== | ===Method=== | ||
| Line 37: | Line 66: | ||
| Pour the [[Butter|butter]] into a [[Casserole|casserole]] or [[Baking|baking]] dish and arrange the [[Fish|fish]] pieces on the bottom. | | 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]]. | | Then add the [[Egg|egg]] slices and [[Mushrooms|mushrooms]] and sprinkle with the [[Paprika|paprika]]. | ||
| Mix the [[Cheese|cheese]] with the [[Yoghurt| | | 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. | | [[Bake]] in the centre of the [[Oven|oven]] for about 30 minutes or until the [[Halibut|halibut]] flakes easily. | ||
}} | }} | ||
| Line 51: | Line 80: | ||
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 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. | 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 | * 500 g [[basa|basa fillets]], cut into 5 cm squares | ||
* [[Flour]] | * [[Flour]] | ||
| Line 65: | Line 94: | ||
===Chef's notes=== | ===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]]. | 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]]. | ||
[[Category:Recipes|Halibut with | {{RecipeLine}} | ||
[[Category:Bulgarian recipes|Halibut with | [[Category:Recipes|Halibut with yogurt]] | ||
[[Category:Cheese recipes|Halibut with | [[Category:Bulgarian recipes|Halibut with yogurt]] | ||
[[Category:Egg recipes|Halibut with | [[Category:Cheese recipes|Halibut with yogurt]] | ||
[[Category:Fish recipes|Halibut with | [[Category:Egg recipes|Halibut with yogurt]] | ||
[[Category:Main courses|Halibut with | [[Category:Fish recipes|Halibut with yogurt]] | ||
[[Category:Sea fish recipes|Halibut with | [[Category:Main courses|Halibut with yogurt]] | ||
[[Category:Stews and casseroles|Halibut with | [[Category:Sea fish recipes|Halibut with yogurt]] | ||
[[Category:Stews and casseroles|Halibut with yogurt]] | |||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><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]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 18:54, 8 December 2022
This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, sour cream, rather than yogurt, is used.
See Chef's notes below
| Halibut with yoghurt | |
|---|---|
 |
| Servings: | Serves 4 See Chef's notes below |
| Calories per serving: | 723 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 19th January 2013 |
|
Best recipe reviewStrange, but true. 4.7/5 Sounds really odd this combination but it was really good. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg halibut, boned and cut into 5 cm squares
- Flour
- Seasoning
- 50 g butter, melted
- 2 hard boiled eggs, sliced
- 50 g mushrooms, thinly sliced
- 2 tablespoons Hungarian paprika
- 50 g cheese, grated (Haloumi is best, but you can use Cheddar or Parmesan, if preferred)
- 300 ml yogurt, mixed with 1 tablespoon plain flour
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
-
Freshly baked
-
Before baking, and yes, I added the sour cream before the paprika, hence the mess
-
The ingredients
Method
- Dust the fish with flour and season.
- Pour the butter into a casserole or baking dish and arrange the fish pieces on the bottom.
- Then add the egg slices and mushrooms and sprinkle with the paprika.
- Mix the cheese with the yogurt and spoon it into the dish.
- Bake in the centre of the oven for about 30 minutes or until the halibut flakes easily.
Serving suggestions
Serve with boiled potatoes and a green salad.
This was absolutely outstanding with spaghetti and Grapefruit salsa.
Variations
Halibut is quite expensive so you could used hake, monkfish, 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 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, sliced
- 150 g mushrooms, thinly sliced
- 2 tablespoons Hungarian paprika
- 120 g grated Haloumi
- 300 ml sour cream, mixed with 1 tablespoon plain flour
--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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#halibutwithyoghurt #mushrooms #fish #yoghurt #paprika #butter #haloumi #basa #halibut #flour #hardboiledeggs