Hake, millet porridge, and vegetable salad

Name: Hake, millet porridge, and vegetable salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200 g hake fillet; 100 g millet; 250 ml water; 1 pcs pickled cucumber; 150 g fresh vegetables; 1 tbsp oil; to taste salt; to taste black pepper

A dish consisting of hake, millet porridge, pickled cucumber, and a vegetable salad.

Total: 45 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 34 g
Fat: 20 g
Carbs: 39 g

Ingredients

for 2 servings

hake fillet200 g
millet100 g
water250 ml
pickled cucumber1 pcs
fresh vegetables150 g
oil1 tbsp
saltto taste
black pepperto taste

Method

6 steps

Rinse the millet several times until the water runs clear. Pour water over the millet in a 1:2.5 ratio (millet:water), add salt, and cook over low heat until done, about 20-25 minutes. Let the porridge sit covered for 10 minutes.
Rinse the hake fillet and pat dry with paper towels. Season the fish with salt and pepper on both sides.
Heat oil in a pan. Fry the hake fillet on both sides until golden brown, about 4-5 minutes per side.
Chop the pickled cucumber and fresh vegetables for the salad.
Mix the chopped vegetables and dress with oil, salt, and pepper to taste. The salad is ready.
Arrange the millet porridge, fried hake fillet, and vegetable salad on a plate.