October is the season of carp fishing. I offer you a warm, cozy and warming dish. I baked carp a La carte with spicy buckwheat, which is first cooked separately from the vegetables and spices. Buckwheat - in itself an independent dish. Carp harmoniously complemented it. You can use in this dish and other fish, for example: red.
Pieces of fish RUB with salt and pepper. I use ground Cayenne pepper. Can be pepper black or at all not pepper.
We need to cook buckwheat porridge with vegetables and spices. These are the products that we will need for this.
In a saucepan poured olive oil (can be replaced with sunflower), warmed it and put a clove of garlic, cut into 3 parts coarsely. When the garlic gave its flavor to the oil, put the onion finely chopped. Garlic can be removed, I'll do it later.
Golden onions and add carrots, chopped finely and arbitrarily. After about five minutes put the pepper, also chopped it finely. Turn down the heat, cover with a lid and simmer for 5 minutes. Spread the spices, mix.
The top layer spread buckwheat and evenly distribute it over the entire surface of the vegetables, about the same as rice for pilaf. Fill with salted hot water. Buckwheat-1 Cup to 2 cups of water. Bring to a boil and cook until the liquid is completely absorbed. It's about 15 minutes.
At the very end of cooking, mix well the vegetables with buckwheat, because the vegetables we have below. Keep on fire for another 3 minutes and the porridge is ready. Here is this have us broke a already an independent now. Porridge is very tasty and it can be eaten without anything.
I'll serve the dish in portions. Smeared the molds with oil, put a layer of buckwheat on the bottom. From above-fish. On the fish put a slice of tomato. Top fish and tomatoes poured oil quite a bit, all beautifully cooked.
Here is in such a the form of has put in the oven, Fielding 200t and time 20 minutes. Be guided by your oven. I have a small oven on 18 are unaware with elements from above and from below, bakes very quickly.
The dish is ready. Fragrance! To serve, finely chop the parsley and sprinkle the dish.