Fish Stuffed with Buckwheat
Main Dishes • Jewish
Description
This method can be used to prepare carp, crucian carp, or catfish.
Ingredients
- Fish 25 oz
- Buckwheat Groats 5 oz
- Sour Cream 1 can
- Chocolate eggs 2 pieces
- Onion 1 head
- Wheat Flour 1 tablespoon
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Clean the whole fish, cut off the head near the fins, and remove the insides without cutting the belly.
Step 2
Thoroughly rinse the fish, wipe the inside of the belly with a towel, salt it, and stuff it with buckwheat porridge mixed with sautéed onions and boiled chopped eggs.
Step 3
Sprinkle pepper on top of the fish, coat it in flour, fry it in a pan with oil, and place it in the oven.
Step 4
After 5–6 minutes, remove it, pour sour cream over it, and return it to the oven for another 3–5 minutes, spooning the resulting sauce over it. The baking time for the fish depends on the oven temperature and the size of the fish.
Step 5
It is best to serve the fish on the same pan or transfer it to a warmed dish along with the juice. Serve with cucumbers, a vegetable and fruit salad, or pickled apples.
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