Lemon sole with buckwheat vegetables

Ingredients for 2 servings:

• 2 fish(s) (spigot), ready to cook
• 50 g buckwheat
• 500 ml broth
• 1 small carrot(s)
• 1 stalk(s) leek, small, white part only
• 50 g celeriac
• 50 g ham, diced
• 1 tsp capers
• 1 sprig(s) dill
• 1 radish
• 3 tbsp butter
• 2 tbsp olive oil
• Breadcrumbs
• Pepper, white from the mill
• Salt

Instructions

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

Wash the buckwheat in a sieve and cook in 0.4 liters of stock for 5 minutes. Remove the pot from the heat and let the buckwheat swell in a covered pot for 60 minutes. Set the remaining stock aside. Clean the carrot, leek, and celery and dice very finely. Cook in salted water for 1 minute. Drain, refresh in cold water, and let drain. Fry the ham cubes over medium heat until crispy and let the fat drain on kitchen paper. Pour the buckwheat into a sieve and rinse thoroughly with cold water until the water runs clear. Drain well. Wash the fish and pat dry on kitchen paper. Cut off the bones on the left and right of the tongues with kitchen scissors. Remove any roe from the abdominal cavity, wash, dry, and set aside. Heat 2 tablespoons of butter and the olive oil in a large pan. Briefly coat the unseasoned tongues in breadcrumbs and immediately add to the pan. Fry each side over medium heat for about 8 minutes. After turning, salt the fish, add the roe to the pan, season with salt, and stir occasionally. Meanwhile, melt 1 tablespoon of butter in a saucepan, add the vegetables, diced ham, drained buckwheat, and capers, and mix. Pour in approximately 0.1 liters of broth and heat. Season with salt and pepper. Place the lemon sole on a plate, add the buckwheat vegetables, and garnish with torn dill sprigs and radish sticks.