Carp Baked with Spicy Buckwheat Recipe
October is the carp fishing season. I offer you a warm, cozy and warming dish. I baked carp portioned with spicy buckwheat porridge, which I first cook separately from vegetables and spices. Buckwheat porridge is an independent dish in itself. Carp harmoniously complemented it. You can use other fish in this dish, for example: red.
Servings 2
Cook Time 60 minutes
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:
Instructions
- Rub the pieces of fish with salt and pepper. I use ground cayenne pepper. You can pepper it with black or not pepper at all.
- We need to cook buckwheat porridge with vegetables and spices. These are the products that we will need for this.
- Pour olive oil into a saucepan (you can replace it with sunflower oil), heat it up and put a clove of garlic, coarsely cut into 3 parts. When the garlic gives its flavor to the oil, put the finely chopped onion. Garlic can be removed, I'll do it later.
- Fry the onion and add the carrots, chopped finely and arbitrarily. After about five minutes, put the pepper, also finely chopped it. Turn down the heat, cover and simmer for 5 minutes. Lay out the spices, mix.
- We spread buckwheat with the top layer and evenly distribute it over the entire surface of vegetables, about the same as rice for pilaf. Fill with hot salted water. Buckwheat - 1 cup to 2 cups of water. Bring to a boil and cook until the liquid is completely absorbed. It will take about 15 minutes.
- At the very end of cooking, mix the vegetables well with buckwheat, because the vegetables are at the bottom. Keep on the fire for another 3 minutes, and the porridge will be ready. This is what we have already turned out to be an independent dish. Porridge is very tasty, and you can eat it without anything.
- I will serve the dish in portions. After greasing the molds with oil, put a layer of buckwheat on the bottom. Fish on top. Put a slice of tomato on the fish. From above, the fish and tomatoes are watered with oil quite a bit, everything is beautifully fried.
- Here in this form I put it in the oven, setting 200c and a time of 20 minutes. Focus on your oven. I have a small oven for 18 liters with elements on top and bottom, it is baked very quickly.
- The dish is ready. Fragrance! Before serving, finely chop the parsley and sprinkle the dish.