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- pollock fillet or other white fish (whole or in pieces): 500 g
- yoghurt: 50 g
- sour cream 18%: 30 ml (2 tbsp)
- homemade bullion: 250 ml
- wheat flour: 0.5 tbsp
- parsley (for decoration): 1 tbsp
- salt and white pepper

1. To the pan or pot add bullion and flour.
2. Bring it to boil, stirring until it get thicker.
3. Defrost the fish a bit if needed and add to the sauce.
4. Lower the heat, cover and cook for about 10-12 minutes.
5. Mix yoghurt with cream and add to the sauce.
6. If needed add some salt and pepper.

Serve with potatoes and lettuce.