Buckwheat Porridge with Fish
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1 cup
- Pike Perch Fillet - 14.1 oz
- Carrot - 1 piece
- Onion - 1 head
- Butter - 2.6 oz
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse, dry, and toast it.
Step 2
Pour 2.5 cups of water over the prepared buckwheat, stir, and cook on low heat until the water is absorbed.
Step 3
Transfer the porridge to a clay pot, place it in the oven, and finish cooking.
Step 4
Rinse the fish fillet, pat it dry with a paper towel, and cut it into small cubes.
Step 5
Peel, wash, and grate the carrot on a coarse grater.
Step 6
Place the onion and carrot in a skillet with melted butter (25 g), sauté lightly, add the fish, and cook while stirring for another 10 minutes.
Step 7
Add the sautéed mixture to the porridge, add the remaining butter, season with salt and pepper, and mix well.
Step 8
Garnish with parsley and serve.
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