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Buckwheat Pancakes with Fish Filling

Main Dishes • Russian

Time 1 hour

Ingredients 12

Servings 4

Description

Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.

Ingredients

Buckwheat Groats 1 cup
Pike Perch Fillet 15 oz
Carrot 1 piece
Onion 1 head
Parsley to taste
Ground Black Pepper to taste
Salt to taste
Wheat Flour 20 oz
Milk 0 qt
Butter 0 oz
Chocolate eggs 6 pieces
Clarified Butter 0 oz

Step-by-Step Guide

Step 1

Sort the buckwheat, rinse, dry, and toast it.

Step 2

Pour 2.5 cups of water over the prepared buckwheat, stir, and cook on low heat until the water is absorbed.

Step 3

Transfer the porridge to a clay pot, place it in the oven, and cook until done.

Step 4

Rinse the fish fillet, pat it dry with a paper towel, and cut it into small pieces.

Step 5

Peel the onion, wash it, and grate it on a coarse grater.

Step 6

Place the onion and carrot in a skillet with melted butter (25 g), sauté lightly, add the fish, and cook while stirring for another 10 minutes.

Step 7

Add the sautéed mixture to the porridge, add the remaining butter, season with salt and pepper, and mix well.

Step 8

To prepare the pancakes, beat the egg yolks with salt, add 500 ml of milk, and gradually sprinkle in the flour while stirring constantly.

Step 9

Mix well until the batter is smooth and lump-free.

Step 10

Then pour in the remaining milk and, while stirring, add the beaten egg whites.

Step 11

The consistency of the finished batter should resemble thin sour cream.

Step 12

Heat a small cast-iron skillet well and grease it with clarified butter.

Step 13

Then pour a little batter into the skillet, spreading it evenly to form a thin pancake.

Step 14

Fry the pancakes on both sides.

Step 15

Brush the finished pancakes with butter.

Step 16

Place a little porridge in the center of each pancake, fold the pancakes into an envelope shape, and arrange them on serving plates.