Description
Quite an unusual combination of fish, buckwheat and seaweed is very tasty and harmonious.
Ingredients
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Fish fillets
800 g
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Buckwheat
0.333 cup
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Sea Kale
30 g
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Dill
0.5 coup
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Milk
6 Tbsp
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Chicken egg
2 piece
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Vegetable oil
1 tsp
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Salt
-
Black pepper
Cooking
Buckwheat from Mistral boil until tender.
Finely chop the seaweed and dill and mix with boiled buckwheat.
Fish fillet salt and pepper. Put on each strip a little of the filling and roll the rolls. Lay them in a baking dish, greased.
Mix eggs with milk and pour this mixture of fish.
Bake at 180 degrees until then, until Alena weight is not clutch. It took me 25 minutes.
Bon appetit!
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