Ilość porcji / Servings - 2
Czas przygotowania / Prep. time: 15 mins
Czas gotowania / Cook time: 45 mins
Czas całkowity / Total time: 1 hr
Drukuj / Print

Składniki / Ingredients:

For buckwheat risotto

  • 150 grams of buckwheat
  • 1 leek cut into slices
  • 6 cherry tomatoes cut in half
  • 6 dried tomatoes chopped
  • 2 peppers cut into strips
  • 100 grams of mushrooms cut into slices
  • 125 ml white wine
  • 5 tablespoons of parmesan
  • 1 garlic clove crushed
  • 1 teaspoon of Provencal herbs
  • 1 tsp oil
  • 1 tbsp butter
  • 500 ml stock
  • 200 ml of single cream
  • 2 Cod fillets
  • 4 cloves of garlic crushed
  • 1 lemon
  • 2 tbsp olive
  • pepper
  • salt
  • thyme
  • ginger
  • dill

Sposób wykonania / Instructions:

  • Heat 2-3 tablespoons of olive oil in a deep frying pan. Add leek and fry. When the leek is translucent, ​​add the garlic. Then add the mushrooms. Mix. Add the spices and buckwheat. The groats should be coated with the remaining oil. After about 2 minutes (stirring constantly, try not to burn the groats), add white wine. Mix everything well. When the groats „drink” the wine, add a tablespoon of the broth. Slowly simmer until buckwheat absorbs all the liquid.Then add pepper. Add cherry and dried tomatoes. Pour more stock. You can not add all the liquid at once. The process of adding the liquid takes about 20 minutes. Thanks to this, buckwheat will be creamy and velvety. Add salt and pepper. Remove from heat, add a tablespoon of cold butter and add sour cream. Before serving, sprinkle with Parmesan cheese.
  • Heat the oven to approximately 180 ° C. Wash the fish fillets and dry with a paper towel. Crush cloves of garlic and squeeze the juice out of the lemon. Season the fillets with salt, pepper, garlic and lemon juice. Season with the rest of the spices. Then fry in a pan.