Bream in Yogurt Sauce
Ingredients
- Ingredients
- 600 grams Sea bream fillet (ready to cook, with skin)
- 2 Tbsps lemon juice
- salt
- 1 red paprika
- 1 green paprika
- 1 tsp Cumin
- 1 red chili pepper
- 3 Sweet potato
- 1 Tbsp Pastry flour
- 300 milliliters vegetable oil (for cooking)
- 3 Tbsps sesame oil
- 300 grams Yogurt (0.1% fat)
- 300 milliliters fish stock
- 1 Tbsp clarified butter
- 1 tsp Turmeric
- 1 Tbsp black Onion seed
- fresh Lemon balm
Preparation steps
Rinse the fish, pat dry, divided into 4 equal portions, cut the skin side crosswise, sprinkle with lemon juice and season with salt. Rinse the peppers, trim, cut in half, remove seeds and ribs and cut the flesh into pieces. Grind the cumin and chili very fine. Rinse the sweet potatoes, finely slice and coat with flour. Cook the potato strips in hot oil until golden and drain on paper towels. Heat the sesame oil in a wok and cook the peppers hot, then remove.
Add cumin and chili to the wok, pour in yogurt and fish stock and let boil down slightly. Heat the clarified butter and cook the fish on the skin side. Turn fish over and continue cooking. Season the sauce with turmeric and salt, add the red pepper pieces and pour into preheated cups. Place the fish fillets on top and serve garnished with the sweet potato strips, onion seeds and lemon balm.
