Buckwheat Porridge with Red Fish Baked in Sour Cream Sauce
⏳ Time
1 hour 35 minutes
🥕 Ingredients
11
🍽️ Servings
5
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1½ cups
- Chum Salmon Caviar - 2 lbs
- Wheat Flour - 2 tablespoons
- Fat - 1 tablespoon
- Vegetable Oil - 3 fl oz
- Butter - 2.6 oz
- Hard Cheese - 0.7 oz
- Parsley - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
- Sour Cream - 17.6 oz
Step by Step guide
Step 1
Sort the buckwheat, rinse it, and toast it in a dry skillet.
Step 2
In a pot, bring 3 cups of water to a boil, add the buckwheat, salt it, and cook over high heat for 2–3 minutes.
Step 3
Then cover the pot with a lid and cook the buckwheat on low heat for a few more minutes.
Step 4
When the porridge thickens, add 25 g of butter, tightly close the pot with a lid, and place it in a slightly heated oven for 1 hour.
Step 5
Season the finished porridge with the remaining butter.
Step 6
Rinse the fish fillet, cut it into small pieces, season with salt and pepper, coat in flour (1 tablespoon), and fry in heated vegetable oil (80 ml) on both sides.
Step 7
For the sauce, mix the remaining oil from frying the fish with flour (1 tablespoon), add sour cream, and bring the mixture to a boil.
Step 8
Preheat a deep skillet, grease the bottom and sides with fat, place a layer of fluffy porridge, top with pieces of fish, and pour everything with the sour cream sauce.
Step 9
Sprinkle the contents of the skillet with cheese, drizzle with the remaining vegetable oil, and bake in a preheated oven for 10–15 minutes.
Step 10
Before serving, sprinkle with chopped parsley.
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