Squid baked in sour cream with buckwheat porridge

2 servings

30 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 1163.6
• Proteins: 140.9g
• Fats: 24.6g
• Carbohydrates: 101.1g

Ingredients

• Squid: 500 g
• Onion: 3 head
• Vegetable oil: 2 tbsp
• Buckwheat groats: 200 g
• Grated cheese: 20 g
• Ground black pepper: to taste
• Salt: to taste
• Sour cream: 200 g
• Wheat flour: 2 tsp
• Butter: 3 tsp

Cooking steps

1. Boil the squid in 1 liter of water with 3 teaspoons of salt for 3-5 minutes.

   Required ingredients:

   • Squid: 500 g
   • Salt:  to taste

2. Slice and fry in vegetable oil with chopped onion, then add salt and pepper.

   Required ingredients:

   • Squid: 500 g
   • Onion: 3 heads
   • Vegetable oil: 2 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Cook crumbly buckwheat porridge and prepare sour cream sauce: fry flour in a pan with butter until golden, add sour cream, mix, and simmer for 3-5 minutes.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Wheat flour: 2 teaspoons
   • Butter: 3 teaspoons
   • Sour cream: 200 g

4. Place the porridge in a greased pan, top with pieces of squid, pour with sour cream sauce, sprinkle with grated cheese, and put in the oven.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Squid: 500 g
   • Sour cream: 200 g
   • Grated cheese: 20 g

5. Cut the prepared dish into portioned pieces.