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 Fish Baked under Bread with Buckwheat Recipe
Fish casserole with crushed Borodino bread and buckwheat, in the filling for the omelet turned out very tasty, tender and fragrant, bread gives the casserole a special flavor. A decent dish for dinner with loved ones.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Arab Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Arab Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. For cooking, we will need bags of unpolished buckwheat. Put 2 sachets in boiling water and cook for 20 minutes. Boil the fish until tender, gently separate the meat from the bones with a fork, put it in a greased form, season with salt and pepper, add thyme.
    For cooking, we will need bags of unpolished buckwheat. Put 2 sachets in boiling water and cook for 20 minutes. Boil the fish until tender, gently separate the meat from the bones with a fork, put it in a greased form, season with salt and pepper, add thyme.
  2. Finely chop the onion, fry it and put it on top of the fish.
    Finely chop the onion, fry it and put it on top of the fish.
  3. Grate the onion on a coarse grater, grate the rye bread on a coarse grater.
    Grate the onion on a coarse grater, grate the rye bread on a coarse grater.
  4. Put the finished buckwheat on the bread.
    Put the finished buckwheat on the bread.
  5. Mix eggs with cream, salt and pepper, pour buckwheat. Sprinkle with grated cheese and bake at 180 degrees for 25 minutes.
    Mix eggs with cream, salt and pepper, pour buckwheat. Sprinkle with grated cheese and bake at 180 degrees for 25 minutes.
  6. Ready)
    Ready)
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