Buckwheat with hake in tomato sauce and vegetable salad

Name: Buckwheat with hake in tomato sauce and vegetable salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 100 g buckwheat groats; 150 g hake fillet; 200 ml tomato juice; 1 pcs onion; 1 pcs carrot; 1 tbsp sunflower oil; to taste salt; to taste ground black pepper; 200 ml water; 1 pcs cucumber; 1 pcs tomato; to taste fresh herbs

A dish consisting of buckwheat with hake in tomato sauce and a fresh vegetable salad.

Total: 45 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 600
Protein: 35 g
Fat: 20 g
Carbs: 70 g

Ingredients

for 1 serving

buckwheat groats100 g
hake fillet150 g
tomato juice200 ml
onion1 pcs
carrot1 pcs
sunflower oil1 tbsp
saltto taste
ground black pepperto taste
water200 ml
cucumber1 pcs
tomato1 pcs
fresh herbsto taste

Method

10 steps

Prepare the buckwheat: rinse the groats, cover with water in a 1:2 ratio (1 part buckwheat to 2 parts water), add salt, and cook over low heat until done.
While the buckwheat is cooking, prepare the fish: cut the hake fillet into small pieces.
Chop the onion and grate the carrot. Sauté the onion and carrot in sunflower oil until soft.
Add tomato juice, salt, and pepper to the vegetables. Simmer the sauce for 5-7 minutes.
Place the hake pieces into the tomato sauce, cover with a lid, and simmer for 10-15 minutes until the fish is cooked.
Prepare the salad: dice the cucumber and tomato.
Mix the chopped vegetables, add finely chopped fresh herbs.
Dress the salad with oil, salt, and pepper to taste.
Place the cooked buckwheat on a plate, top with the fish in tomato sauce.
Serve with the vegetable salad.