Description
Always interested in our Northern dishes are new to me Pomeranian dishes. I loved the book Cheremukhin L. A. "Northern cuisine". The Foundation took the recipe from this book, and instead of buckwheat groats used buckwheat flakes. Pomors loved to bake flounder or halibut with crumbly buckwheat, barley or millet porridge.
Ingredients
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Cereals buckwheat
1.5 cup
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Water
3 cup
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Salt
-
Black pepper
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Halibut
500 g
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Flour
2.5 Tbsp
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Vegetable oil
1 Tbsp
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Butter
-
Sour cream
450 g
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Cheese
4 Tbsp
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Greens
10 g
Cooking
Porridge with fish I baked it in these ceramic pots.
To prepare buckwheat cereal I used buckwheat flakes of TM "Mistral". Cereals, salt, pour hot water and cover with a lid.
After about 3 minutes, add to mush butter, mix.
Halibut wash, clean, cut into pieces.
The fish is sprinkled with salt and ground black pepper to taste.
Paniro in flour.
Roasted halibut on vegetable oil from two parties.
In pots spread of buckwheat then fried fish.
Cook the sauce. First, bring the cream to a boil (better to use homemade sour cream, it will impregnate all the dish and gives great flavor to the dish). On dry, well-heated pan fry the flour until cream color.
Add butter, mix up well.
Enter boiling cream, stir thoroughly until thickened, salt to taste, filter (since I bought the sour cream at the store, it with boiling curdle, and the sauce was the consistency so the sauce I didn't drain). With good sour cream, preferably homemade, the dish will be much tastier.
Pour the sauce over the porridge with fish.
Sprinkle the sauce with grated cheese.
Bake the dish in the preheated oven at 220 degrees until Golden brown. Sprinkle the dish with greens. Bon appétit!
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