Crucian carp in buckwheat porridge

1 serving


Having cleaned the whole crucian carp, washed, salted and baked in flour, fry on both sides until ruddy. Meanwhile, buckwheat porridge has already been welded. Now you need to chop boiled eggs, mix with porridge, put everything on an oiled or margarine pan, and hoist crucian carp on top. Bay this splendor with sour cream, put the pan in the oven for half an hour.