Yoghurt sauce — fast recipes

Yoghurt sauce — fast recipes 

Yoghurt sauce

Yoghurt sauce

 

Fish without sauce is commonplace and boring, fish with sauce — original and tasty. If this sauce does not have to be difficult — even the simplest emulsion of olive oil and lemon juice with finely chopped parsley works wonders. Butter sauce or lemon sauce — little more complex, but very delicious sauces, which blends perfectly with the fish.

However, all examples given above relate to white fish, which is not very oily and has a rather delicate, delicate flavor. When it comes to red fish, my answerwould be different: yogurt. Its easy sourness and gentle, silky smooth and beautifully interspersed with pushy taste of salmon. You can apply this sauce to any red fish from trout to salmon, fried, boiled or baked, and cook it with your favorite herbs, spices and other additives opens huge space for creativity.

 

Difficulty — low

Ingredients for 2 servings:

  • 100 g of thick yogurt
  • 1/2 lemon
  • 1 tablespoon capers
  • 1 clove of garlic
  • a few sprigs of tarragon
  • Salt
  • black pepper

 

Cooking:

For this sauce you need thick yogurtand saying «dense«, I mean one that is not flowing, but only reluctantly turning with a spoon. If the yogurt failed (it’s harder than it sounds), take the usual, fold into two layers of cheesecloth and allow to drain excess fluid, and then proceed to cook the sauce.

However, «cooking» — too loud call. All you need to do is to finely chop the capers, garlic and leaves of tarragon (tarragon) and add to the yogurt together with lemon juice, salt and freshly ground pepper. Stir yogurt flavoured to homogeneity and serve to the Red fish.

Leftover sauce can be stored in the refrigerator for 23 days, and serve as hotand cold fish. If you want to change for the better sauce recipe, try adding dill, lemon zest, shallots and spices, from seeds of caraway seeds to dried Chile

This sauce is perfect to Baked perch

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Yoghurt sauce
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