Cod and buckwheat lunch
A lunch consisting of cod fillet, buckwheat, and fresh cucumbers.
- Total
- 40 min
- Servings
- 1
- Difficulty
- Medium
Nutrition
per serving- kcal
- 558
- Protein
- 34 g
- Fat
- 22 g
- Carbs
- 55 g
Ingredients
for 1 serving- Cod fillet150 g
- Flour20 g
- Egg1 pcs
- Buckwheat50 g
- Cucumbers120 g
- Saltto taste
- Oil1 tbsp
Method
8 stepsRinse the buckwheat. Pour approximately 100 ml of water over 50 g of dry buckwheat, add salt, and cook until done for about 15-20 minutes. The finished buckwheat should be about 120-150 g.
Rinse and dry the cod fillet. Salt to taste.
Beat the egg with flour and a pinch of salt.
Coat each cod fillet in the egg and flour mixture.
Heat oil in a pan over medium heat.
Fry the cod fillet on both sides until golden brown, about 3-4 minutes on each side.
Cut the cucumbers into slices or cubes.
Serve the fried cod with boiled buckwheat and sliced cucumbers.