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Buckwheat fritatta with hake

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Składniki
  

Buckwheat frittata

  • 1 tablespoon of butter
  • 1 clove of garlic crushed
  • 4 eggs
  • 100 g of cooked buckwheat
  • 2 tablespoons of milk
  • bunch of chives chopped
  • 125 g of parmesan cheese
  • sea salt and freshly ground black pepper
  • 1/3 teaspoon of dried oregano
  • 1 tablespoon of extra virgin olive oil
  • For hake
  • 2 pieces of hake
  • 4 cloves of garlic squeezed through the press
  • 1/2 teaspoon of grated ginger
  • pepper
  • salt
  • pinch of thyme

For the salad

  • boiled small carrots
  • 1 stalk of celery
  • 1/2 avocado
  • 1/4 bunch of chives
  • 1 orange
  • a handful of dried cranberries
  • honey mustard sauce

Instrukcje
 

For fritatta

  • Preheat the oven to 180 degrees C. Prepare a pan that can be placed in the oven.
  • In a deep plate, beat the eggs with milk and Parmesan cheese with a fork, season with salt and oregano.
  • In a frying pan with a diameter of approx. 20 cm, heat the butter, clarify (collect and discard the foam from the surface). Add the garlic grated on a fine grater. Fry for a dozen or so seconds, add the cooked groats. Throw in the chives.
  • Stir and pour in the egg mass, season with pepper. Put in the oven (uncovered) for 15 minutes. If the pan handle is not adapted to high temperatures, it can be wrapped several times with aluminum foil.

For hake

  • Preheat the oven to approximately 180 ° C. Wash the fillets and dry with a paper towel. Rub the fillets with salt, pepper, garlic and lemon juice. Season with the rest of the spices. Then brush the aluminum foil with olive oil. Place the fish in the foil and wrap it well. Bake for about 30 minutes

For the salad

  • Combine the cooked carrots with diced celery, chives, sliced ​​orange, sliced ​​avocado and dried cranberries. mix everything with honey-mustard dressing.