Poached Carp Fillets with Yogurt-Scallion Sauce

Name: Poached Carp Fillets with Yogurt-Scallion Sauce
Yield: Makes 4 servings
Cuisine: Ukraine
Ingredients: ½ teaspoon freshly grated nutmeg; 1 tablespoon honey; 2 cups fish broth, chicken broth, or water; 2 cups fish broth, chicken broth, or water; 1 cup plain yogurt, drained for at least 2 hours; 2 teaspoons honey; 4 carp fillets (6 ounces each); Snipped chives for garnishing; 2 cups fish broth, chicken broth, or water; ½ cup chopped scallions, including some green tops; ¼ teaspoon ground ginger

Tushkovani file koropa z pidlyvoyu iz yogurtu ta tsybul’ky

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Nutritionists recommend eating more seafood of all types, but if you would like to get maximum benefit per mouthful, know that carp—probably the most popular fish used in Ukrainian cooking—is an omega-3 treasure chest. The yogurt sauce is equally as healthy and is also good served with other fish such as sole, catfish, or trout.

Ingredients

2 cups fish broth, chicken broth, or water
½ teaspoon freshly grated nutmeg

Method

Make the yogurt-scallion sauce

Combine all ingredients in a small bowl. Cover and let sit for at least 1 hour for the flavors to marry. This sauce can be served chilled or at room temperature.

Prepare fish

In a large skillet, combine the fish stock, nutmeg, and honey. Bring the mixture to a boil over med