Squid baked in sour cream with buckwheat porridge
2 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
Calories1163.6kcal
Proteins140.9grams
Fats24.6grams
Carbohydrates101.1grams
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
1
Boil the squid in 1 liter of water with 3 teaspoons of salt for 3-5 minutes.
- Squid: 500 g
- Salt: to taste
2
Slice and fry in vegetable oil with chopped onion, then add salt and pepper.
- 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.
- 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.
- Buckwheat groats: 200 g
- Squid: 500 g
- Sour cream: 200 g
- Grated cheese: 20 g
5
Cut the prepared dish into portioned pieces.
