You can use this recipe to cook any fish or fish fillet. It becomes very sappy and flavoured. Besides, it’s healthier than fried fish. And the main advantage is that you don’t need much time and effort for its preparation.

Time for preparation: 10 min
Time for cooking: 40 min

Ingredients for 4 portions:

1. 1kg carp (1 whole fish) 
2. 1 glass buckwheat 
3. 2 or 3 eggs 
4. 250g sour cream 
5. 100g cheese 
6. 50g butter 
7. Some oil for frying 
8. Salt 
9. Milled black pepper 
10. Flour  

Preparation:

1. Sort out buckwheat and fry it a little on a dry pan without oil. 
2. Put the fried buckwheat into a saucepan, add butter, salt it and mix carefully. 
3. Pour in 2 glasses of boiling water. Simmer it under a lid until it’s ready. Add water if necessary. 
4. Wash the fish, draw it, peel off the scales, salt, pepper it, and drag it in flour. Fry the fish slightly with oil. 
5. Boil the eggs hard, shell them, slice into circles. 
6. Put the buckwheat porridge on a baking tray, put the fish on it. Lay the circles of eggs near. 
7. Pour sour cream over, sprinkle with grated cheese. Bake for 15-20 min. 
8. Before serving, slice the fish, decorate with greens. 

Advice:

Fish will be more flavoured if you sprinkleit with lemon juice and stuff it with finely chopped dill and parsley.
While boiling buckwheat add a teaspoon of sugar. The porridge will be crumblier.
You should fry the fish for no more than 5 min on a burning hot pan.