Buckwheat porridge with fish

Sort, wash, dry, and roast the buckwheat.

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

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

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

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

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.

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

Garnish with parsley and serve.