Sole in yoghurt
Instructions
In a pan large enough to hold all the fish boil the milk with pepper and add the fillets of sole.
Season with salt and cook on moderate heat for about 15 minutes without turning them until they break.
Remove the fish from the heat and keep warm.
Add the yoghurt to cooking and allow it to thicken over low heat.
Arrange the fillets of sole on a serving dish and cover them with sauce to yoghurt.
Ingredients and dosing for 4 persons
- 600 g of sole fillets
- 150 g of compact white yoghurt
- 8 cl of milk
- 2 tablespoons of green pepper in grains
- Salt