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Fish cutlets in buckwheat flakes
Number of servings: 2
Ingredients
- Chops
- Salmon fillet - 400 g
- Celery - 1/2 pieces
- Lemon pepper - 1 teaspoons
- Parsley - 1 teaspoons
- Coriander - 1 teaspoons
- Sweet pepper - 1 teaspoons
- Onion - 1/2 pieces
- Rye bran - 5 spoons
- Buckwheat flakes - 1/2 glasses
- Puree
- Broccoli - 300 g
- Nutmeg - 1/2 teaspoons
- Black pepper - 1/2 teaspoons
- Parsley - 1 spoons
- Extras
- Beetroot - 1 pieces
- Avocado - 1 pieces
- Lettuce - 1 - 2 leafs
- Dill - 1 teaspoons
Cooking instructions
- Make a broccoli puree (boil broccoli, add nutmeg, pepper, and parsley).
- Mill, grate or slice finely 400 g of salmon fillet.
- Boil and then grate ½ celery.
- Add a teaspoon of lemon pepper, parsley, coriander, and sweet paprika.
- Grate ½ onion.
- Add 5 spoons of rye bran.
- Cover cutlets in buckwheat flakes, then fry on coconut oil.
- Serve with beetroot, avocado, lettuce, and dill.
- Magda -
