Buckwheat Casserole with Fish
⏳ Time
1 hour
🥕 Ingredients
20
🍽️ Servings
4
Description
Buckwheat Casserole with Fish
Ingredients
- Buckwheat Groats - 10.6 oz
- Wheat Flour - 1 tablespoon
- Chocolate eggs - 3 pieces
- White fish - 7.1 oz
- Onion - 1 head
- Salt - a pinch
- Paprika - a pinch
- Ground Black Pepper - a pinch
- Ground coriander - a pinch
- Dried parsnip - a pinch
- Dried parsnip - a pinch
- Dried Chamomile - a pinch
- Fresh basil leaves - a pinch
- Dried Chamomile - a pinch
- Butter - 1.8 oz
- Melted Cheese - 1.8 oz
- Vegetable Oil - 1 tablespoon
- Pickles - 10 pieces
- Grated Ginger Root - a pinch
- Herbs - 1 bunch
Step by Step guide
Step 1
Boil the buckwheat. To do this, pour the buckwheat with running water so that the water level is half a finger above the level of the buckwheat. Place on the heat and bring to a boil. As soon as the water boils, salt to taste, reduce the heat, cover the pot with a lid, and let the porridge 'finish cooking' for about 10 minutes.
Step 2
Chop the onion into cubes and sauté until golden in vegetable oil.
Step 3
Marinate the white fish fillet (I use tilapia or hake), deboned, in a mixture of spices with salt.
Step 4
Slice the pickles into petals.
Step 5
Grate the cheese on a fine grater.
Step 6
Grease the baking dish with butter.
Step 7
Melt the remaining butter in the hot buckwheat porridge.
Step 8
Layer the dish with onion, half the buckwheat, pickles, fish fillet, and the remaining buckwheat.
Step 9
Beat the egg with a tablespoon of flour and pour this mixture over the casserole (optionally, you can add cream or sour cream to the mixture).
Step 10
Place the casserole in the oven preheated to 356°F for 10 minutes.
Step 11
Sprinkle the casserole with cheese and place it on the top rack of the oven at the same temperature until a golden crust forms.
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