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.