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Turbot With Scordilia
Ingredients:
1 turbot 2000-2500gr
300-400gr. flour
300ml. vegetable oil
50ml. olive oil
500-600gr. yoghourt
100gr walnut
1 teaspoon smashed garlic
vinegar, dill and salt
300-400gr. flour
300ml. vegetable oil
50ml. olive oil
500-600gr. yoghourt
100gr walnut
1 teaspoon smashed garlic
vinegar, dill and salt
Directions:
Clean the fish. Remove the head and all the fins. Salt it. Cut it into long peaces and roll them in the flour. Fry in hot vegetable oil and place the peaces on a plate with table-paper on the bottom.
In a deep dish mix the walnuts, the garlic, the vinegar and salt with the yoghourt. Add dill on the top.
Serve the fish hot and the souce "Scordalia"chilled.
P.S. Do not replace the vinegar with lemon!
In a deep dish mix the walnuts, the garlic, the vinegar and salt with the yoghourt. Add dill on the top.
Serve the fish hot and the souce "Scordalia"chilled.
P.S. Do not replace the vinegar with lemon!
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