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.
Cook Time | 60 minutes |
Servings |
Ingredients
For buckwheat:
- 1 glass Buckwheat
- 1 piece Onion
- 1 piece Carrot
- 1 piece Bulgarian pepper
- 1 tablespoon olive oil
- 0,5 teaspoon Curry
- 0,5 teaspoon Coriander
- 0,25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 glasses Water
For a fish:
- 2 pieces Carp 2 pieces ~ 200 g
- 0,5 teaspoon Salt
- 0,25 teaspoon Cayenne pepper
- 1 piece Tomato
- 2 teaspoons olive oil
For serve:
Ingredients
For buckwheat:
For a fish:
For serve: |
Instructions
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