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Herring (herring, sardine), baked in sour cream sauce with buckwheat porridge
2 servings
Cut the fish into fillet, salt, pepper, batch in flour and fry on both sides. Put the crumbly buckwheat porridge, seasoned with sautéed onions and fat, on the fat-greased pan, put the fried fish on top. Pour sour cream sauce, sprinkle with grated cheese and bake in the oven. Before serving, pour over the melted butter.
Cut the fish into fillet, salt, pepper, batch in flour and fry on both sides. Put the crumbly buckwheat porridge, seasoned with sautéed onions and fat, on the fat-greased pan, put the fried fish on top. Pour sour cream sauce, sprinkle with grated cheese and bake in the oven. Before serving, pour over the melted butter.
herring - 500 g, wheat flour - 1 tbsp. spoon, vegetable oil - 4 tbsp. spoons, onions - 3 pcs., buckwheat - 1 cup, cheese - 50 g, pepper to taste, salt to taste
