Pink salmon with potatoes On the shore

1. Stage

YOGURT. Time is specified without taking into account the preparation of yogurt. In a clean, sterilized jar, pour 1 liter of milk at room temperature ( 22-24 C), pour 1 bag of starter, stir thoroughly until the complete dissolution of the starter, 2-3 minutes. Close the jar. In a thermos - yogurt pot pour boiling water, up to the mark, put the jar in it, close. Forget for 6-10 hours.

2. Stage

After 7 hours you get yogurt, fresh and very tasty. Cool and place in the refrigerator for later use and storage.

3. Stage

MAIN DISH. Prepare the products: peel potatoes, cut into strips, pour cold water. Peel, gut, fillet the fish. Peel the onions.

4. Stage

In a deep saucepan (cauldron, frying pan) pour vegetable oil, put it on the fire. Put 1/3 of potatoes, on it 2/3 of onion (in half rings), 1/2 of fish. Lightly salt each layer.

5. Stage

Then 1/3 of the potatoes, onions, fish again. On top of the potatoes and some onions.

6. Stage

Add ground black pepper to the yogurt, stir.

7. Stage

Pour the yogurt over the contents of the cauldron, not completely submerging the food.

8. Stage

Bring to a boil, turn the heat down to low, and simmer for 40 minutes, under cover.

9. Stage

Check the potatoes for readiness, salt the sauce, sprinkle with dried herbs to your liking. Is everything satisfactory?!, remove from the heat.

10. Stage

Add butter and serve.