Whole roasted trout with buckwheat salad
20 min
Pataky Péter
Preparation method
1
Clean the trout and make a few incisions. Dissolve 120 g of salt in 2 liters of water, then soak the fish in it for 4 hours.
2
Dice the onion, garlic, and vegetables finely.
3
Sauté them in a little olive oil, then add the buckwheat.
Chef's tip
The fish can also be coated in corn flour, making it gluten-free. Instead of buckwheat, you can use lentils, but the recipe also works with bulgur and quinoa.
Ingredients
Price per portion:HUF 2,519.12
INGREDIENTS
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Nutritional values
Energy value
2008.32 kJ480 kCal