Yoghurt sauce — fast recipes
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.
Ingredients for 2 servings:
- 100 g of thick yogurt
- 1/2 lemon
- 1 tablespoon capers
- 1 clove of garlic
- a few sprigs of tarragon
- black pepper
For this sauce you need thick yogurt—and 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 2—3 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