Green buckwheat porridge with pumpkin seeds and hake fillet
- 200 g Buckwheat/millet
- 30 g pumpkin seeds
- 2 tablespoons of BIO pumpkin seed oil
- 1-2 tablespoons of salt
- 2 large hake file without bones
- cold pressed rape seed oil
- fresh parsley (optional)
1.Prepare millet in 2-3x quantify of water or according to the instructions on the packaging. When all of the water is struck and the pulp is cooked, mix salt and pumpkin seed oil. Grind pumpkin seeds in a mill and mix it into a pulp.
2.Wash the hake file with warm water and place it on a baking dish, coated with a large piece of baking paper. Heat the oven to 200 C.
3.Salt the file and add a few drops of cold pressed rape seed oil and fresh parsley.
4.Wrap file into a baking paper and place it into the oven and bake for about 25 minutes.
5.At the end of the baking, remove the baking paper and serve it with millet and pumpkin seeds. If desired, drop a few drops of pumpkin seed oil.
Product from the recipe:
Bio štajersko prekmursko pumpkin seed oil
Organically grown pumpkin seeds in the process of hot-pressing provide an authentic taste of this oil, which comes from where the pumpkins feel best.
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