Fish Sauce
by Editorial Staff
The sauce is made on the basis of natural yogurt, which is freed from whey by freezing. The yogurt sauce is ideal with fish dishes and goes very well with baked potatoes.
Ingredients
- Natural yogurt or kefir (fatty) – 1 l
- Shallots or red onions – 1/4 pcs.
- Dill greens – 1/2 bunch
- Green onion – 6-8 feathers
- Salt to taste
- Mustard with grains – to taste
- Lemon juice (optional) – to taste
Directions
- Pour yogurt (or kefir) into a plastic bag with fasteners or a regular tight bag. It’s good to close the package. Place the bag in the freezer overnight.
- Remove frozen yogurt (kefir) from the freezer.
- Place a large metal sieve over a bowl and put a large piece of 3-layer gauze on top. Take the yogurt out of the bag (cut the bag with scissors) and put it in cheesecloth.
- Gather the edges of the gauze into a bun and tie with a thread. Leave this structure in a cool place (not warm) until completely thawed, this is about 10 hours.
- During this time, all the yogurt will defrost and the liquid will drain. We get a creamy mass.
- Transfer this thick yogurt to a bowl.
- Grate cucumber and onion on a fine grater.
- Finely chop green onions and dill.
- Add everything to yogurt, mix well.
- If the sauce seems too thick to you, you can add a little lemon juice to it.
Enjoy your meal!
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