Recipes
Bream with buckwheat porridge
Ingredients
→ SALT
→ BOILED POTATOES
→ SAUERKRAUT
→ 4-5 TABLESPOONS VEGETABLE OIL
→ 200-300 G OF CRUMBLY BUCKWHEAT PORRIDGE
→ 2 ONIONS
→ 1 LARGE BREAM
Bream clean, gut, rinse (see the article "Cutting fish"), rub with salt, fill and bake in the oven.
Filling: Finely chop the onion and fry until golden brown in 2-3 tablespoons of vegetable oil, add the freshly cooked buckwheat porridge (instead of buckwheat porridge, you can use sauerkraut or boiled potatoes) and fry a little together with the onion. Then add 2 more tablespoons of vegetable oil, cool slightly, fill the fish, sew, cover with oil, sprinkle with breadcrumbs and bake in the oven.
Filling: Finely chop the onion and fry until golden brown in 2-3 tablespoons of vegetable oil, add the freshly cooked buckwheat porridge (instead of buckwheat porridge, you can use sauerkraut or boiled potatoes) and fry a little together with the onion. Then add 2 more tablespoons of vegetable oil, cool slightly, fill the fish, sew, cover with oil, sprinkle with breadcrumbs and bake in the oven.
