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Som Baligi (turkish Salmon with Yoghurt)


  • 4 salmon steaks
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 1 stick celery, chopped
  • 2 bay leaves
  • 1 clove garlic, chopped
  • 2 cloves
  • 4 peppercorns
  • 8 ounces (200 g) cooked spinach, chopped
  • 2 tablespoons plain flour
  • 1/2 pint (300 ml) yoghurt
  • 11/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1 ounce (25 g) breadcrumbs
  • 2 ounces (50 g) haloumi or Parmesan cheese, grated


Place the salmon steaks in a large, deep saucepan and add sufficient boiling water to cover. Add the carrot, onion, celery, bay leaves, garlic, cloves and peppercorns. Simmer until the fish can easily be separated from the bone. Remove the fish steaks with a slotted spoon to a plate and keep hot. Raise the heat and boil vigorously until the stock has been reduced to > - 1 pint (450 - 600 ml) and then strain, retaining the stock and discarding the vegetables. Meanwhile prepare the spinach and keep it warm. Put the flour into a small bowl, add 3 - 4 tablespoons of the hot stock and stir until smooth. Add this to the remaining stock and heat through, stirring constantly until the sauce thickens. Simmer very gently for 5 to 10 minutes. Remove the sauce from the heat and stir in the yoghurt, salt and nutmeg. Arrange the spinach on a heatproof serving dish and arrange the fish steaks on it. Pour the sauce over the top. Sprinkle with the breadcrumbs and cheese and place under a hot grill for 3 to 5 minutes until golden brown. Serve immediately. Serves 4.

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