Halibut with purple potatoes and yogurt sauce
1 serving
30 minutes
Halibut with purple potatoes and yogurt sauce is a dish where sophistication meets natural flavor nuances. The rare and unusual purple potato adds brightness and a slight sweetness, while its textural variety—from crispy chips to soft puree—makes the dish multi-layered. The delicate taste of halibut contrasts with the spicy yogurt-based sauce featuring cilantro, scallions, and spices. The mild heat of chili and warmth of curry add intrigue without overpowering the main components. This dish is perfect for family dinners or special occasions when you want to enjoy an unusual flavor combination highlighted by the harmony of fresh herbs and spices.
1
Slice 20 grams of potato thinly and fry in hot oil for two minutes. Place the chips on a paper towel to absorb excess oil.
- Purple potatoes: 120 g
- Vegetable oil: 40 ml
2
Boil the remaining potatoes and mash them with a fork, preserving the texture: small pieces should result.
- Purple potatoes: 120 g
3
Fry the halibut in oil until lightly golden on both sides. Season with salt and pepper to taste.
- Halibut: 190 g
- Vegetable oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
4
Mix yogurt, finely chopped cilantro, green onion, chili pepper, and curry until smooth. Dress the potatoes with half of the sauce.
- Yoghurt: 200 ml
- Cilantro: 10 g
- Chives: 5 g
- Chili powder: 3 g
- Curry powder: 1 g
5
Place the fried fish and potatoes on a plate, garnish with chips and dill. Serve with the remaining sauce.
- Halibut: 190 g
- Purple potatoes: 120 g
- Dill: 2 g
- Yoghurt: 200 ml
