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SOM BALIGI (Turkish Salmon with Yoghurt)

4 salmon steaks
1 small carrot, grated
1 small onion, chopped
1 stick celery, chopped
2 bay leaves
1 clove garlic, chopped
2 cloves
4 peppercorns
8 oz (200 g) cooked spinach, chopped
2 tablespoons plain flour
1/2 pint (300 ml) yoghurt
11/2 teaspoons salt
1/2 teaspoon nutmeg
1 oz (25 g) breadcrumbs
2 oz (50 g) haloumi or Parmesan cheese, grated

Place the salmon steaks in a large, deep saucepan and add sufficient
boiling water to cover.

Add the carrot, onion, celery, bay leaves, garlic, cloves and
peppercorns. Simmer until the fish can easily be separated from
the bone.

Remove the fish steaks with a slotted spoon to a plate and keep
hot. Raise the heat and boil vigorously until the stock has been
reduced to > - 1 pint (450 - 600 ml) and then strain, retaining
the stock and discarding the vegetables.

Meanwhile prepare the spinach and keep it warm. Put the flour into
a small bowl, add 3 - 4 tablespoons of the hot stock and stir until
smooth.

Add this to the remaining stock and heat through, stirring constantly
until the sauce thickens. Simmer very gently for 5 to 10 minutes.

Remove the sauce from the heat and stir in the yoghurt, salt and
nutmeg. Arrange the spinach on a heatproof serving dish and arrange
the fish steaks on it.

Pour the sauce over the top.

Sprinkle with the breadcrumbs and cheese and place under a hot
grill for 3 to 5 minutes until golden brown. Serve immediately.

Serves 4.

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