Trout with Yogurt Sauce Recipe
A win-win option for a festive dinner is red fish. A great addition to fish will be a sauce made from homemade yogurt – only natural products, no preservatives and stabilizers.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Main course:
Yogurt:
Instructions
  1. To make yogurt, I pour boiling water over all the dishes I use. Milk and cream are boiled and allowed to cool to room temperature. Pour the starter into the cooled milk and mix thoroughly.
  2. Pour into jars, cover with lids. Put a cloth napkin on the bottom of the bowl of the slow cooker, pour half a glass of water and put it in jars.
  3. Choose a yogurt preparation program. The standard cooking time in a slow cooker is 8 hours, but I set 4 hours and 30 minutes, and then check the consistency, since the process depends on the quality and volume of milk, the strength of the starter itself. When the yogurt reaches the desired consistency, take it out and put it in the refrigerator for 5-8 hours, during which time the yogurt will ripen and thicken.
  4. The products that we will need for cooking fish.
  5. Grate the ginger on a fine grater, squeeze out about 2-3 tablespoons of lemon juice, mix with olive oil.
  6. Brush the fish with marinade and leave for half an hour.
  7. As a side dish, I cooked rice with vegetables. Put rice with water in a 1:2 ratio and frozen vegetables in a bowl of a slow cooker, salt to taste
  8. We salt and pepper the fish to taste, put it in a steamer bowl, some of the fish didn’t fit, and I baked the rest of the steaks in the oven.
  9. Choose the cereal program and leave our fish
  10. To prepare the sauce, mix yogurt, cucumbers grated on a coarse grater, lemon zest (choose the proportions to your taste), salt and pepper to taste. when serving, sprinkle with dill greens.
  11. Fish cooked in a slow cooker turned out to be more juicy and tender than fish from the oven.
  12. Bon appetit.
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