Fish casserole with crushed Borodino bread and buckwheat, in the omelet filling turned out very tasty, tender and fragrant, bread gives the casserole a special flavor. A worthy dish for dinner with loved ones.
For cooking we will need unground buckwheat bags. Put 2 bags in boiling water and cook for 20 minutes. Boil the fish until ready, gently with a fork separate the meat from the bones, put in a greased form, salt, pepper, add thyme.
Onions finely chop, fry and put on top of the fish.
Onion on a coarse grater grate the rye bread.
Bread to put the ready buckwheat.
Mix eggs with cream, salt and pepper, pour over buckwheat. Sprinkle with grated cheese and bake at 180 degrees for 25 minutes.