Fruits of the Sea Casserole

Ingredients for 4 servings:

• 4 cups water
• 2 cup(s) buckwheat
• ½ tsp vegetable broth, granulated
• 500 g carrot(s)
• 1 bunch of spring onions
• 2 cl balsamic vinegar
• 2 cl soy sauce (tamari)
• 450 g seafood, frozen Frutti di Mare
• Margarine, unhydrogenated
• 300 g cheese, goat cheese coarsely grated OR +
• Cheese, Limburger or medium-aged Gouda as required
• 200 ml vegetable stock, granulated
• 1 tsp turmeric
• pepper(s), grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free / egg-free / own recipe

Bring water with 0.5 tsp turmeric and cooked vegetable stock to a boil, add 2 cups buckwheat, after boiling again, reduce heat to low for about 20 minutes. When the water level is in the buckwheat, turn off the heat and let it swell; it will become nice and dry and grainy. Finely grate the carrots. Cut the spring onions into small rings. Place the carrots and onions in a large bowl, mix together the balsamic vinegar, tamari and the fish, and let it simmer until the buckwheat is done. Make about 200 ml of stock from the granulated vegetable stock. Spread the buckwheat into four 0.75 l ovenproof bowls greased with unhydrogenated margarine. Pour the vegetable and fish mixture on top. The vegetable stock should be about 1 cm high in the bowls. Sprinkle with grated goat cheese; it usually doesn’t run. Sprinkle grated paprika or turmeric on the cheese. Except for Limburger, it is recommended to bake with the lid on. Bake in a cold oven at 160°C (fan oven) for about 40 minutes. Preheat to approximately 180/190°C (top and bottom heat). It’s quite filling. Serve with dry red wine.