Buckwheat porridge with salmon in fish broth
6 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories296.3kcal
Proteins15.5grams
Fats10.3grams
Carbohydrates37grams
Salmon fillet
300
g
Buckwheat groats
300
g
Garlic
2
clove
Vegetable oil
2
tbsp
Carrot
1
pc
Onion
1
head
Fish stock
300
ml
Ground black pepper
to taste
Salt
to taste
1
Wash the fish and cut it into portion-sized pieces.
- Salmon fillet: 300 g
2
Crush the garlic.
- Garlic: 2 cloves
3
Wash the carrot, peel it, and cut it into strips.
- Carrot: 1 piece
4
Peel the onion, wash it, and cut it into rings.
- Onion: 1 head
5
Sprinkle the fish fillet with salt and pepper, add onion and garlic, then fry in heated vegetable oil.
- Salmon fillet: 300 g
- Onion: 1 head
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Place the carrots on the fried fish pieces, pour in the broth and simmer for 25 minutes, then add the rinsed buckwheat and cook the porridge until ready.
- Carrot: 1 piece
- Fish stock: 300 ml
- Buckwheat groats: 300 g
