Hake with millet porridge and vegetables

Name: Hake with millet porridge and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 200 g hake fillet; 100 g millet; 300 ml water; 1 pcs pickled cucumber; 150 g fresh vegetables for salad; to taste salt; 1 tbsp oil

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

Total: 45 min
Servings: 1
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 605
Protein: 36 g
Fat: 28 g
Carbs: 55 g

Ingredients

for 1 serving

hake fillet200 g
millet100 g
water300 ml
pickled cucumber1 pcs
fresh vegetables for salad150 g
saltto taste
oil1 tbsp

Method

6 steps

Rinse the millet several times until the water runs clear. Cover the millet with water in a 1:3 ratio (1 part millet to 3 parts water), add salt, and cook over low heat until done, about 20-25 minutes.
Rinse the hake fillet and pat dry with paper towels. Season with salt.
Heat oil in a pan. Fry the hake fillet on both sides until golden brown, about 5-7 minutes on each side.
Chop the pickled cucumber and fresh vegetables for the salad.
Mix the chopped vegetables and dress with oil if desired.
Serve the hake with millet porridge, pickled cucumber, and vegetable salad.