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
60minutes
Servings
2
Cook Time
60minutes
Ingredients
For buckwheat:
For a fish:
For serve:
Instructions
  1. 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.
  2. We need to cook buckwheat porridge with vegetables and spices. These are the products that we will need for this.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. The dish is ready. Fragrance! Before serving, finely chop the parsley and sprinkle the dish.
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