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|title=Halibut with yogurt, Cheese recipe
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|description=This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, sour cream, rather than yogurt, is used.See Chef's notes below
|og:image=https://www.cookipedia.co.uk/wiki/images/2/20/Halibut_with_yogurt_recipe.jpg
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 30 minutes
  |CookTime = 30 minutes
  |Image = [[Image:Halibut with yoghurt recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Halibut with yogurt recipe.jpg|300px|alt=Electus]]
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[[Image:Halibut with yoghurt baked.jpg|thumb|300px|right|Freshly baked]]
[[Image:Halibut with yogurt baked.jpg|thumb|300px|right|Freshly baked]]
[[Image:Halibut with yoghurt pre-bake.jpg|thumb|300px|right|Before baking, and yes, I added the sour cream before the paprika, hence the mess]]
[[Image:Halibut with yogurt pre-bake.jpg|thumb|300px|right|Before baking, and yes, I added the sour cream before the paprika, hence the mess]]
[[Image:Halibut with yoghurt ingredients.jpg|thumb|300px|right|The ingredients]]
[[Image:Halibut with yogurt ingredients.jpg|thumb|300px|right|The ingredients]]
</div>
This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, [[Sour cream|sour cream]], rather than [[Yoghurt|yogurt]], is used.


This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, [[Sour cream|sour cream]], rather than [[Yoghurt|yoghurt]], is used.
''See Chef's notes below''


''See Chef's notes below''
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 1 kg [[Halibut|halibut]], boned and cut into 5 cm squares
| 1 kg [[Halibut|halibut]], boned and cut into 5 cm squares
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| 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|yoghurt]], mixed with 1 tablespoon [[Plain flour|plain flour]]
| 300 ml [[Yoghurt|yogurt]], mixed with 1 tablespoon [[Plain flour|plain flour]]


}}
}}


===[[Mise en place]]===
===[[Mise en place]]===
* Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4)
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4)
===Method===
===Method===


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| 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|yoghurt]] and spoon it into the dish.
| 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.
}}
}}
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===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 yoghurt]]
{{RecipeLine}}
[[Category:Bulgarian recipes|Halibut with yoghurt]]
[[Category:Recipes|Halibut with yogurt]]
[[Category:Cheese recipes|Halibut with yoghurt]]
[[Category:Bulgarian recipes|Halibut with yogurt]]
[[Category:Egg recipes|Halibut with yoghurt]]
[[Category:Cheese recipes|Halibut with yogurt]]
[[Category:Fish recipes|Halibut with yoghurt]]
[[Category:Egg recipes|Halibut with yogurt]]
[[Category:Main courses|Halibut with yoghurt]]
[[Category:Fish recipes|Halibut with yogurt]]
[[Category:Sea fish recipes|Halibut with yoghurt]]
[[Category:Main courses|Halibut with yogurt]]
[[Category:Stews and casseroles|Halibut with yoghurt]]
[[Category:Sea fish recipes|Halibut with yogurt]]
[[Category:Stews and casseroles|Halibut with yogurt]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]

Revision as of 17:53, 18 March 2014


Halibut with yoghurt
Electus
Servings:Serves 4 See Chef's notes below
Ready in:45 minutes
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
File:Halibut with yogurt baked.jpg
Freshly baked
File:Halibut with yogurt pre-bake.jpg
Before baking, and yes, I added the sour cream before the paprika, hence the mess
File:Halibut with yogurt ingredients.jpg
The ingredients

This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, sour cream, rather than yogurt, is used.

See Chef's notes below

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)

Method

  1. Dust the fish with flour and season.
  2. Pour the butter into a casserole or baking dish and arrange the fish pieces on the bottom.
  3. Then add the egg slices and mushrooms and sprinkle with the paprika.
  4. Mix the cheese with the yogurt and spoon it into the dish.
  5. 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.

--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.

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