Bream stuffed with porridge

Fry 2 chopped onions in 3 tablespoons of oil, mix with hot buckwheat porridge and 3 chopped hard-boiled eggs.

Stuff the cleaned and washed bream, sew it up, salt it, coat it in flour, place it on a baking sheet, add 1/2 cup of water and 1/4 cup of melted butter, put it in the oven, basting frequently to ensure the bream browns but doesn't burn.

When it turns golden and crispy, take it out, place it on a plate, add a cup of sour cream to the juice, and if the juice has evaporated, boil a cup of water on the stove, pour it over the bream, serve with salad.