Fish stuffed with porridge
4 servings
35 minutes
Fish stuffed with porridge is a traditional dish of Jewish cuisine that combines simplicity in preparation with deep gastronomic traditions. Historically, fish has held an important place on the table, and its filling of buckwheat porridge enriched with fragrant fried onions and tender boiled eggs makes the taste rich and cozy. Baked in flour with a golden crust and soaked in sour cream sauce, it acquires a softness and appetizing quality that pairs perfectly with fresh vegetables or pickled fruits. The dish embodies a balance of textures — crispy crust, juicy fish, and delicate filling. It is perfect for cozy family dinners or festive gatherings, creating an atmosphere of warmth and hospitality.
1
Clean the whole fish, cut off the head near the fins, remove the entrails without cutting the belly.
2
Thoroughly wash the fish, wipe the inside with a towel, salt it, and stuff it with buckwheat mixed with fried onions and boiled chopped eggs.
- Fish: 750 g
- Buckwheat groats: 100 g
- Chicken egg: 2 pieces
- Onion: 1 head
3
Sprinkle the fish with pepper, coat it in flour, fry in a pan with oil, and place it in the oven.
- Wheat flour: 1 tablespoon
- Vegetable oil: 3 tablespoons
4
After 5-6 minutes, take it out, pour with sour cream, and put it back in the oven for 3-5 minutes, drizzling with the sauce formed. The baking time of the fish depends on the oven temperature and the size of the fish.
- Sour cream: 1 jar
5
It's best to serve the fish on the same skillet or transfer it to a warmed dish with its juices. Serve cucumbers, a vegetable and fruit salad, or pickled apples with the fish.