for 4 people

Yoghurt

180 g	plain yoghurt
1	organic lemon, use a little grated zest and 1 tbsp of juice
½	garlic clove, finely chopped
2 pinch	salt
a little	pepper

Naan

1 tbsp	ghee
1 tsp	caraway seeds
300 g	flatbreads, cut into small pieces

Fish

1 tbsp	ghee
4	salmon trout fillets with skin (each approx. 150 g)
½ tsp	salt

How it's done

Yoghurt

In a small bowl, mix the yoghurt with all the other ingredients up to and including the pepper.

Naan

Heat the ghee in a wide non-stick frying pan. Add the caraway seeds, toast for approx. 1 min. Add the pieces of flatbread, toast alongside for approx. 1 min. Turn the flatbread, cook for a further 1 min. Remove and set aside. Wipe away the cooking fat.

Fish

Heat the ghee in the same frying pan. Salt the fish fillets, add, fry for approx. 1 min. on each side. Remove, serve with the yoghurt and naan.

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