This was one of those days where I skipped my plans for lunch but realized that one ingredient for my dish is missing: cream for the sauce.

Saturdays is actually our fish-day at home. Actually I was planning to simply fry some fish filet and make some french fries as side dish. So I bought on our weekly shopping day everything I needed for today’s lunch.

But, as it is sometimes coming to my mind, I skipped my plans right before starting cooking as I really was not in the mood for fried fish. My mind was going to steamed fish filet with rice and a nice, creamy sauce with  french herbs (Provençal) – unfortunately I did not have cream! So what to do?

Luckily I found some white yogurt in the fridge.

It is not the first time that this happens to me. That is why I want to share this with everybody: the Plan B if your fridge does not offer the things you are looking for.

As fish goes very well with acid based sauces this version is a nice and light alternative to a sauce refined with cream.

After steaming the fish in some white wine and the juice of one lemon, mix 2-3 Tbsp of white yogurt (I used yogurt with 40%) and the approx. the same (volume) amount of fresh milk. The mixture should have about the same consistency of regular cream. Add some all-purpose flour if necessary to thicken the sauce. Remove the fish and keep warm. Add the milk-yogurt to the fish stock and season to your taste with fresh herbs, salt and pepper. Eventually add some more lemon juice or white wine.

This kind of preparations goes very well to all acid based sauces. Just try it out.

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