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Fish stuffed with porridge
1 serving
Clean the fish, cutting off the head and removing the insides, without tearing the abdomen, rinse, salt and fill with crumbly buckwheat porridge mixed with toasted onions and boiled chopped eggs. Pepper the fish on top, roll in flour and fry in vegetable oil (margarine) until crusted. Then bake the fish in the same pan in the oven, periodically pouring sauce scooped from the bottom. 5-10 minutes before the end of baking, pour sour cream over the fish. Sprinkle the ready-made fish with herbs.
Clean the fish, cutting off the head and removing the insides, without tearing the abdomen, rinse, salt and fill with crumbly buckwheat porridge mixed with toasted onions and boiled chopped eggs. Pepper the fish on top, roll in flour and fry in vegetable oil (margarine) until crusted. Then bake the fish in the same pan in the oven, periodically pouring sauce scooped from the bottom. 5-10 minutes before the end of baking, pour sour cream over the fish. Sprinkle the ready-made fish with herbs.
sea fish - 2 pcs., buckwheat - 1 cup, onions - 1-2 pcs., eggs - 2 pcs., sour cream - 1 tbsp. spoon, flour - 1 tbsp. spoon, vegetable oil - 3 tbsp. spoons, or margarine - 3 tbsp. spoons, salt to taste, black pepper ground to taste, greens to taste
