Fish stuffed with porridge

1 serving


clean the whole fish, cut off the head near the fins, remove the insides without cutting the abdomen. rinse the fish thoroughly, wipe with a towel inside the abdomen, salt and fill with buckwheat porridge mixed with toasted chopped eggs. top the fish with pepper and roll in flour, fry in a pan with oil and put in an oven. the duration of the fish roasting depends on the temperature of the oven and the size of the fish. fish is best served on a table in the same pan or transferred to a heated dish along with juice. to the fish serve salad from vegetables or urinated apples.