Buckwheat porridge with fish

4 servings

40 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 436.2
• Proteins: 26g
• Fats: 17.6g
• Carbohydrates: 46.2g

Ingredients

• Buckwheat groats: 1 glass
• Pike perch fillet: 400 g
• Carrot: 1 pc
• Onion: 1 head
• Butter: 75 g
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort, wash, dry, and roast the buckwheat.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Pour 2.5 cups of water over the prepared grains, stir, and cook on low heat until the water is absorbed by the grains.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Transfer the porridge to a clay pot, place it in the oven, and cook until ready.

4. Rinse the fish fillet, pat it dry with a paper towel, and cut it into small cubes.

   Required ingredients:

   • Pike perch fillet: 400 g

5. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

6. Place onion and carrot in a pan with 25 g of melted butter, sauté lightly, add fish, and cook while stirring for another 10 minutes.

   Required ingredients:

   • Onion: 1 head
   • Butter: 75 g
   • Pike perch fillet: 400 g

7. Add the roasted mixture to the porridge, add the remaining oil, season with salt and pepper, and mix.

   Required ingredients:

   • Butter: 75 g
   • Ground black pepper:  to taste
   • Salt:  to taste

8. Garnish with parsley and serve.

   Required ingredients:

   • Parsley:  to taste