Halibut with yoghurt: Difference between revisions
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|Servings = Serves 4 ''See Chef's notes below'' | |Servings = Serves 4 ''See Chef's notes below'' | ||
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| 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|yoghurt]], mixed with 1 tablespoon [[Plain flour|plain flour]] | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4) | * Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4) | ||
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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]] | ||
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[[Category:Stews and casseroles|Halibut with yoghurt]] | [[Category:Stews and casseroles|Halibut with yoghurt]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 05:36, 30 December 2013
| Halibut with yoghurt | |
|---|---|
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| Servings: | Serves 4 See Chef's notes below |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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This Bulgarian dish is found throughout Eastern Europe, but outside Bulgaria, sour cream, rather than yoghurt, is used.
See Chef's notes below
Ingredients
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 yoghurt, mixed with 1 tablespoon plain flour
Mise en place
- Pre-heat the oven to 180° C (350° F - gas 4)
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 yoghurt 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.