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Baked Halibut in a Yogurt Sauce

This recipe for Baked Halibut in a Yogurt Sauce comes from Salamander Cookshop - www.salamandercookshop.com

Salamander has been one of Britain’s leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Ingredients for Baked Halibut in a Yogurt Sauce

1 large onion, peeled and thinly sliced
1kg of 3cm thick halibut fillet
450ml natural yoghurt
Juice of half a lemon
1 tsp sugar
1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp garam masala
2 tsp ground cumin
2 tbsp ground coriander seeds
½ tsp cayenne pepper
1 tsp freshly grated ginger
3 tbsp vegetable oil
50g unsalted cold butter cut up into small chunks

How to make Baked Halibut in a Yogurt Sauce

  • Pre-eat the oven to 190°C / gas mark 5.
  • Lay the onions on the bottom of a large based baking dish, one that is big enough to lay the fish flat in one layer.
  • Cut the fish into four equal sized portions and place on the onions.
  • Mix the Yoghurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well.
  • Pour the sauce onto the fish, making sure that some of it goes under as well as over.
  • Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked.
  • Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid.
  • Whisk in the butter, and as soon as it is melted, pour over the fish and serve.

Serves 4

Salamander Cookshop
www.salamandercookshop.com

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