Description
Casserole of fish with chopped Borodino bread and buckwheat, omletes filling turned out very tasty, tender and flavorful, the bread gives the casserole a distinctive flavor.
Ingredients
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Buckwheat
2 pack
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Pollock
2 piece
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Onion
1 piece
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Bread
2 slice
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Chicken egg
2 piece
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Cream
0.5 cup
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Cheese
70 g
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Salt
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Thyme
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Black pepper
Cooking
For cooking we will need unground buckwheat, tea bags TM "Mistral". Drop 2 bags into boiling water and cook for 20 minutes.
The fish boil until tender, gently with a fork to separate the meat from the bones, put in a greased form, add salt and pepper, add thyme.
Onions finely chop, fry and sprinkle on the fish.
Onion on a coarse grater grate the rye bread.
Bread to put the ready buckwheat.
Mix eggs with cream, salt and pepper, and pour on top of buckwheat. Sprinkle with grated cheese and bake at 180 degrees for 25 minutes.
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