Fish stuffed buckwheat baskets

Instructions

1. For the dough: In boiling and salted and ¼ tsp. salt water, put the cauliflower for 5 minutes. Drain and crush with a fork or a potato press.
2. Put the water, oil, salt and black pepper in the casserole. When the liquid boils, remove the casserole from the hot plate and add the buckwheat flour and the corn flour. Mix clockwise intensely with a wooden spoon until the dough is gathered in a ball. Transfer it to a plate to cool faster.
3. During this time, make the filling. Stew the onion in a pan with 2 tablespoons oil. Add cauliflower. Cook 1-2 minutes on medium heat. Add 2 tablespoons corn flour and stir until the flour covers cauliflower and onion. Pour into the pan 1 cap broth and all the spices. When the mixture begins to thicken, add the cubed and fish. Remove the pan from the hotplate and add the chopped parsley.
4. Heat the oven to 190 ° C (standard, no fan)
5. Divide the dough into six equal parts and form the baskets on the walls of each bowl. Fill them with the filling and bake in the oven for 45-50 minutes.
6. Remove from the oven and allow to cool for 10 minutes before removing from the cups. Serve with lettuce salad.

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Finger foods, Fish and Seafood, Pizza, Pasta, Spagetty, Quiches, Tortillas
• Ingredient : Buckwheat flour, Cauliflower, Cornflour, Nutmeg, Onion, Parsley, Pepper, Salt, Sunflower oil, Vegetable broth, White fish fillets