Smelt with cucumber tarator and spelt

8 servings

30 minutes

Smelt can be replaced with any fish with boneless fillet, preferably not very large, so it looks nicer on the plate.

Energy value per serving

• Calories: 335.3
• Proteins: 27.2g
• Fats: 16.8g
• Carbohydrates: 17.8g

Ingredients

• Vendace: 1 kg
• Sour cream 20%: 400 g
• Cucumbers: 30 g
• Dill: 20 g
• Spelt: 200 g
• Garlic: 2 clove
• Olive oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Grate the cucumbers on a fine grater, mix with crushed garlic, finely chopped dill, a pinch of salt, pepper, and sour cream.

   Required ingredients:

   • Cucumbers: 30 g
   • Garlic: 2 cloves
   • Dill: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sour cream 20%: 400 g

2. Salt and pepper the fillet of smelt and fry on both sides in olive oil.

   Required ingredients:

   • Vendace: 1 kg
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Olive oil: 30 ml

3. Pour water into the bulgur to about a finger's depth, add a pinch of salt to the pot and simmer for twenty minutes. Then remove from heat, cover with a lid and let it sit for ten minutes. Place the fish on a plate, top with a mixture of cucumbers and sour cream, and sprinkle with bulgur and pink pepper if you like its tangy taste.

   Required ingredients:

   • Spelt: 200 g
   • Salt:  to taste