Stuffed chicory casserole

Ingredients for 2 servings:

• 1 cup buckwheat, whole
• 2 cups water
• 2 slice(s) fish fillet(s), pollock, 100 g each
• 1 tsp herbal salt
• Water
• 1 tsp vegetable broth, granulated
• 1 kg chicory
• herbal salt
• 2 tsp butter or unhydrogenated margarine
• Fat, for two 1 l casserole dishes
• 2 tsp cranberries, from the jar if necessary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + dairy-free

Rinse the buckwheat and add it to 2 cups of boiling water, reduce the heat to low, when the water level has dropped below the surface, turn off the heat and let it swell. Arrange in two buttered 1-liter casserole dishes. Remove the outer, wilted leaves from the chicory and about 1 cm from the stem end and simmer for a few minutes in boiling water with 1 teaspoon of granulated vegetable stock, peel off the larger leaves. Season 2 x 1 slice of fish fillet with herb salt, cut the fish into thin strips and then crosswise into small pieces. Place a piece of pollock on the stem end of a leaf of chicory, roll it up, and place it end-down on the cooked buckwheat in the casserole dish. Continue in this way until the buckwheat is completely covered. Then do the same with the second dish and the second slice of pollock fillet. Puree the leftover chicory with a little vegetable stock, add 2 teaspoons of butter and let it melt, season with herb salt, and spread the puree on the filled rolls. Pour a little vegetable stock over the top; otherwise, the casserole will be too dry without it. Close the lid and bake in a preheated oven at approximately 160°C (convection oven) or 190°C (top and bottom heat) for about 30 minutes. My own recipe.