Ingredients with Measurements:
- 1 lb balyk (salmon fillet)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped fresh dill
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic, minced
Special equipment needed:
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
3. Place the balyk in a baking dish and pour the marinade over it.
4. Bake the balyk for 20-25 minutes, or until it flakes easily with a fork.
5. While the balyk is baking, prepare the dill sauce. In a blender or food processor, combine the chopped dill, sour cream, mayonnaise, Dijon mustard, white wine vinegar, and minced garlic. Blend until smooth.
6. Serve the baked balyk with the dill sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Instead of balyk, you can use any type of salmon fillet.
- Instead of fresh dill, you can use dried dill.
- Instead of sour cream, you can use Greek yogurt.
- Instead of mayonnaise, you can use vegan mayo.
Variations:
- Add sliced lemons to the baking dish for extra flavor.
- Top the baked balyk with chopped fresh parsley or chives.
- Use the dill sauce as a marinade for the balyk before baking.
Tips and tricks:
- Make sure to remove any bones from the balyk before baking.
- Let the balyk rest for a few minutes before serving to allow the juices to redistribute.
- The dill sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover baked balyk can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked balyk, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked balyk on a platter with the dill sauce on the side. Garnish with fresh dill sprigs and lemon wedges.
Garnishes:
Fresh dill sprigs, lemon wedges, chopped parsley or chives.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Rice pilaf or quinoa.
- Crusty bread or garlic bread.
Suggested side dishes:
- Green salad with a lemon vinaigrette.
- Creamy mashed potatoes.
- Grilled corn on the cob.
Troubleshooting advice:
- If the balyk is not cooked through after 20-25 minutes, continue baking until it flakes easily with a fork.
- If the dill sauce is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Make sure to cook the balyk to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover balyk in the refrigerator within 2 hours of cooking.
Food history:
Balyk is a traditional Russian dish made from salted and dried fish. It is often served as an appetizer or snack.
Flavor profiles:
The baked balyk has a sweet and tangy flavor from the marinade, while the dill sauce adds a creamy and herbaceous note.
Serving suggestions:
Serve the baked balyk with a side of roasted vegetables and a green salad for a complete meal.
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Region: Russian