Casserole "Hostess"

Description

Under this name I found this casserole for more than 10 years ago, a great chef Irina Kutovoy. My husband categorically does not accept buckwheat, but not in this casserole. Living abroad we buy 5 times more expensive buckwheat only to come across this dish of comfort. Mother-in-law, which is difficult to please, was very impressed by this dish. Of the basic set of products get a great zapekanka. Well let's try?

Ingredients

Fish

1 kg
Buckwheat

1 cup
Onion

1 piece
Tomato paste

1 Tbsp
Dutch cheese

200 g
Mayonnaise
Butter

30 g
Vegetable oil
Salt
Black pepper

Cooking

For a start prepare all the products are, unfortunately, in the process realized that I forgot to take a picture of the butter, sunflower oil. Boil the buckwheat in salted water, this casserole is not quite perfect crumbly buckwheat, so boil a glass of buckwheat for two and a half cups of water.

Overcook minced onion.

Recline in a colander to drain the excess oil.

The fish (I Pollock) cut into portions, sprinkle with salt and pepper, spices I don't love this casserole, so that's all I use. Just to clarify, when I prepare fish I cleaned from the scales, but do not cut off the fins, because after roasting, we will release the fish from the bones, and these fins is easier to depart with the internal small bones. But you do what you like. Fry the fish.

When she is almost ready, I always bring until cooked, remove to a plate and allow it to cool, when it cooled off, begin to release it from the bones. It does not matter if the fish is in small pieces. The author takes her and the skin, but if it is not too fried I don't.

Boiled buckwheat, add some butter, stir well. A tablespoon of tomato paste, dilute 2-3 tablespoons of water, it turns watery sauce. So all ready putting the casserole.