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Carp or carp baked with buckwheat porridge
Cooking carp or carp baked in the oven with buckwheat is not difficult at all - slightly fried fish is laid out on boiled buckwheat, and then carp or carp with porridge are baked in sour cream and cheese.
carp - 700-800 g, or carp - 700-800 g, buckwheat - 1 cup, eggs - 2-3 pcs., butter - 2 tbsp. spoons, grated cheese - 1 tbsp. spoon, sour cream - 200 g, salt to taste
How to bake carp or carp with buckwheat porridge: Cut prepared fish into portion pieces without bones, salt, roll in flour. Fry in oil until ready. Cook crumbly buckwheat porridge, season with oil. Boil the eggs hard-boiled, peel them and cut into circles. Oil the pan or sauté pan. Place porridge, place fish on top of it, put egg circles on top of each piece, salt, pour sour cream, sprinkle with grated cheese, bake in the oven.
