Mock Sprat in Tomato (Wheat Porridge in Tomato Sauce with Tuna Mousse)
Breakfasts | Kazakhstani cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the chef of a popular café in the city.
Ingredients
- Buckwheat Groats - 5.6 oz
- Passata Tomato Sauce - 10.6 oz
- Tuna - 0.6 oz
- Butter - 1.4 oz
- Canned cod liver - 3.5 oz
- Vegetable Oil - 2 fl oz
- Anchovies - 0.4 oz
- Apple Wine - 0 fl oz
- Cream 22% - 3 fl oz
- Mayonnaise - 4.9 oz
- Baking Tomatoes - 10.6 oz
- Onion - 1.1 oz
- Water - 4 fl oz
- Sugar - 0.2 oz
Step by Step guide
Step 1
In salted boiling water, cook the wheat porridge for 15 minutes. Drain the water.
Step 2
Prepare a tuna mousse (tonnato sauce). Place the tuna, vegetable oil, anchovies, wine, cream, and mayonnaise into a blender and blend until smooth.
Step 3
Prepare the tomato sauce. Puree the canned tomatoes (peeled) in a blender until smooth. Transfer to a pot, add finely chopped onion, and simmer on low heat until the tomatoes reduce by one-third. Then, add salt and sugar to taste.
Step 4
Add the wheat porridge to the tomato sauce, incorporate the butter, and heat through. Season to taste with salt and pepper.
Step 5
Plate the cooked porridge and serve the tonnato sauce beside it.
Step 6
When serving, sprinkle the porridge with tuna flakes.
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