Description
Mini-quiches baked in silicone molds, buckwheat porridge with fish filling. The dish to the table and served hot.
Ingredients
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Millet
0.25 cup
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Water
1 cup
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Mayonnaise
1 Tbsp
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Carrots
1 Tbsp
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Green onions
1 tsp
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Fish fillets
100 g
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Chicken egg
1 piece
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Basil
0.25 tsp
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Dry milk
1 Tbsp
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Salt
-
Allspice
-
Garlic
1 tooth
Cooking
Millet boil in salted water until tender and allow to cool. Add dry milk, stir. Add the Basil, allspice and salt to taste. Stir.
Fish fillet cut into small pieces. Mix the fish with carrots, egg, mayonnaise, salt and crushed garlic.
On the bottom of the form put a bit of millet porridge. Then a layer of fish toppings.
Cover with a layer of millet porridge.
Put the ramekins on a baking sheet in the oven (pre-heated). Bake on the middle shelf at 200 degrees for 20-30 minutes. Dish allow to cool a little and serve.
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