Description
Every Christmas table Slovaks must be fish! It just so happened that every family cooks cook carp! Direct sad... all the same. But if carp stuff? Yes, such a wonderful product like buckwheat! Go! Treat!
Ingredients
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Buckwheat
500 g
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Sunflower oil
3 Tbsp
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Butter
20 g
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Cream
200 ml
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Soy sauce
2 Tbsp
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Carp
1 piece
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Mushrooms
200 g
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Onion
1 piece
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Salt
0.5 tsp
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Black pepper
0.333 tsp
Cooking
The recipe will use the buckwheat TM Mistral Buckwheat cook until tender.
Finely chop the onion and fry in sunflower oil.
Add the sliced mushrooms. Fry. Salt and pepper to taste. Add to the oil. Stir and remove from heat.
Add the mushrooms to the buckwheat. Mix well.
Clean and prepare the fish. I have carp, already gutted, without the head. Make a few shallow transverse cuts on the sides of the fish. Salt the fish inside and out. Leave for 10 minutes.
Stuff carp buckwheat with mushrooms.
Form for baking grease with oil. Lay the fish in shape. The remaining buckwheat spread around carp. Bake the fish 20 minutes at 180gr.
Mix the cream and soy sauce
Pour the sauce ( more than half) fish and buckwheat. Bake for 15minutes. Pour remaining sauce on fish and bake another 10 minutes.
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