Buckwheat vegetable risotto with trout fillet

Ingredients for 2 servings:

• 80 g buckwheat
• 190 ml vegetable stock
• 260 g vegetables, tender (frozen)
• 1 tbsp parsley, chopped
• 300 g trout fillet(s) or other fish fillet
• 2 tbsp oil for frying
• 1 tsp butter
• some flour
• salt and pepper
• nutmeg
• possibly lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the buckwheat with hot water and then bring to a boil with the vegetable stock in a large pan. Let it simmer for 20 minutes. If the vegetable stock isn’t enough, add warm water. Meanwhile, prepare the vegetables according to the package instructions and, once cooked al dente, add them to the buckwheat pan. Add half of the parsley and season with pepper, nutmeg, and salt as desired. Rinse the fish fillets with cold water, pat dry, season with pepper and salt, and coat in flour. Then fry in hot oil with butter for 4-3 minutes on each side, starting with the skin-on side. Arrange the vegetable buckwheat on preheated plates, place the fillets on top, sprinkle with parsley, and garnish with a lemon wedge, if desired.