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Porridge stuffed with porridge
4 servings
From the fish, remove the fins, head, without cutting the abdomen, gut, then rinse well and salt. Cook crumbly buckwheat porridge, season with oil, mix with fried onions and boiled chopped eggs. Fill the fish belly with minced meat. Sprinkle pepper on top, batch in flour and fry lightly on both sides. Put the fish in dishes greased with fat and bake in the oven. Then pour sour cream and bake until tender. To the stuffed haddock serve vegetable salad and urinated apples.
From the fish, remove the fins, head, without cutting the abdomen, gut, then rinse well and salt. Cook crumbly buckwheat porridge, season with oil, mix with fried onions and boiled chopped eggs. Fill the fish belly with minced meat. Sprinkle pepper on top, batch in flour and fry lightly on both sides. Put the fish in dishes greased with fat and bake in the oven. Then pour sour cream and bake until tender. To the stuffed haddock serve vegetable salad and urinated apples.
haddock - 1 kg, buckwheat - 1 cup, eggs - 2 pcs., sour cream - 1 cup, onions - 1 pc., wheat flour - 1 tbsp. spoon, butter - 2 tbsp. spoons, pepper to taste, salt to taste
