Buckwheat porridge with red fish, baked in sour cream sauce
5 servings
95 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, rinse, and roast buckwheat in a dry pan.
- Buckwheat groats: 1.5 glass
2
Bring 3 cups of water to a boil in a pot, add the grain, salt it, and cook on high heat for 2-3 minutes.
- Buckwheat groats: 1.5 glass
- Salt: to taste
3
Then cover the pot with a lid and cook the grain on low heat for a few more minutes.
4
When the porridge thickens, add 25 g of butter, tightly close the pot with a lid, and place it in a slightly heated oven for 1 hour.
- Butter: 75 g
5
Season the cooked porridge with the remaining butter.
- Butter: 75 g
6
Rinse the fish fillet, cut into small pieces, season with salt and pepper, coat in flour (1 tbsp), and fry in heated vegetable oil (80 ml) on both sides.
- Pink salmon fillet: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
- Vegetable oil: 100 ml
7
To prepare the sauce, mix the remaining oil from frying the fish with 1 tablespoon of flour, add sour cream, and bring the mixture to a boil.
- Vegetable oil: 100 ml
- Wheat flour: 2 tablespoons
- Sour cream: 500 g
8
Heat a deep skillet, grease the bottom and sides with fat, place a layer of crumbly porridge in it, lay pieces of fish on top, and pour everything with sour cream sauce.
- Fat: 1 tablespoon
- Buckwheat groats: 1.5 glass
- Pink salmon fillet: 1 kg
- Sour cream: 500 g
9
Sprinkle cheese over the contents of the pan, drizzle with the remaining vegetable oil, and bake in a preheated oven for 10-15 minutes.
- Hard cheese: 20 g
- Vegetable oil: 100 ml
10
Sprinkle with chopped parsley before serving.
- Parsley: 1 bunch