Trout in a marinade with buckwheat porridge
Preparation time:
1h
Cooking Time:
30min
Number of people:
Difficulty:
4
Easy
Marinated Trout with Buckwheat Porridge is a sophisticated and refreshing dish that combines delicious baked trout with a rich vegetable marinade and nutritious Tatar buckwheat porridge. It is suitable as a cold appetizer or a light main course, perfect for warm days or special occasions.
Ingredients:
20 dag Tartary buckwheat groats
8 trout fillets, boneless, for rolls
10 dag fresh bell pepper
10 dag red carrot
10 dag onion
5 dag celery
100 ml dry white wine
juice of 1/2 lemon
4 tablespoons olive oil
chives
basil
salt and pepper, to taste
Procedure:
Cook the buckwheat porridge in salted water, then cool it.
Remove the bones from the trout fillets, cut them into pieces if necessary, roll them into rolls, season with salt and pepper, and fry in olive oil.
Cut the bell pepper, onion, carrot and celery into small cubes and sauté them in the same pan where we roasted the trout.
Pour dry white wine over the vegetables and simmer until tender.
Place the roasted trout in the still warm stewed vegetables, add the lemon juice and leave in the marinade for about 2 hours to cool well and for the flavors to combine.
Once the trout is marinated, remove it from the vegetables.
Add the buckwheat porridge to the marinade or serve it separately. Season the dish if necessary.
Serving: Place a leaf of lettuce on a plate, add a spoonful of buckwheat porridge, and place the marinated trout on top. Sprinkle with chopped chives .