Buckwheat Risotto with Trout Fillet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g buckwheat
- 190 ml vegetable stock
- 260 g veetables, tender (frozen)
- 1 tablespoon parsley, chopped
- 300 g trout fillet (s) or other fish fillet
- 2 tablespoon oil for frying
- 1 teaspoon butter
- some flour
- salt and pepper
- nutmeg
- possibly lemon (s)
Print Recipe
Pin Recipe Instructions
- Rinse the buckwheat with hot water and then bring to the boil with the vegetable stock in a large pan. Let soak over low heat for 20 minutes. If the vegetable stock is not enough, you can add warm water.
- Meanwhile, prepare the vegetables according to the instructions on the packet and mix them in the buckwheat pan when cooked to the bite. Add half of the parsley and season with pepper, nutmeg and salt as required.
- Rinse the fish fillets with cold water, pat dry, season with salt and pepper and turn in flour. Then fry in hot oil with butter on both sides for 4 - 3 minutes, starting on the skin side.
- Arrange the vegetable buckwheat on preheated plates, place the fillets on top, sprinkle with parsley and add a lemon wedge if necessary.
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