Buckwheat porridge with red fish, baked in sour cream sauce

Sort, rinse, and roast buckwheat in a dry pan.

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.

Then cover the pot with a lid and cook the grain on low heat for a few more minutes.

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.

Season the cooked porridge with the remaining butter.

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.

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.

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.

Sprinkle cheese over the contents of the pan, drizzle with the remaining vegetable oil, and bake in a preheated oven for 10-15 minutes.

Sprinkle with chopped parsley before serving.