Buckwheat with hake aspic
Buckwheat groats, boiled until ready, served with hake aspic.
- Total
- 50 min
- Servings
- 1
- Difficulty
- Medium
Nutrition
per serving- kcal
- 380
- Protein
- 36 g
- Fat
- 10 g
- Carbs
- 35 g
Ingredients
for 1 serving- buckwheat groats40 g
- water100 ml
- hake fillet250 g
- onion50 g
- carrot50 g
- herbs10 g
- gelatin5 g
- saltto taste
- ground black pepperto taste
Method
6 stepsBoil the buckwheat: rinse 40 g of buckwheat, pour in 100 ml of water, and salt to taste. Cook over low heat until ready, about 15-20 minutes. Leave covered for 5 minutes.
Prepare the fish: cut the hake fillet (about 250 g) into small pieces. Finely chop the onion (50 g) and carrot (50 g).
Prepare the aspic: place the hake pieces, onion, carrot, and finely chopped herbs (10 g) in a pot. Pour in enough water to barely cover the ingredients. Add salt and pepper to taste. Bring to a boil and cook over low heat for 15-20 minutes.
Dissolve the gelatin: soak 5 g of gelatin in a small amount of cold water according to the package instructions. Add the dissolved gelatin to the fish broth, mix well, and heat without bringing to a boil.
Assemble the aspic: place the boiled buckwheat on a plate. Top with the fish, vegetables, and herbs, then pour over the strained broth with gelatin.
Let the aspic set in the refrigerator for at least 2 hours.