Buckwheat Porridge with Salmon in Fish Broth
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Smoked haddock fillet - 10.6 oz
- Buckwheat Groats - 10.6 oz
- Garlic - 2 cloves
- Vegetable Oil - 2 tablespoons
- Carrot - 1 piece
- Onion - 1 head
- Fish Oil - 10 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the fish and cut it into portion-sized pieces.
Step 2
Crush the garlic.
Step 3
Wash the carrot, peel it, and cut it into strips.
Step 4
Peel the onion, wash it, and slice it into rings.
Step 5
Lightly sprinkle the fish fillet with salt and pepper, add the onion and garlic, then sauté in heated vegetable oil.
Step 6
Place the carrot on the sautéed pieces of fish, pour in the broth, and simmer for 25 minutes, after which add the rinsed buckwheat groats and cook the porridge until ready.
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