- Cod fillet-800 gr.
- Fennel – 2 pcs.
- Garlic, finely chopped-2 cloves
- Buckwheat groats-250 gr.
- Vegetable broth-500 ml.
- Vermouth – 100 ml.
- Tomato – 1 piece
- Tarragon
- Dill
- Lemon
- Olive oil
- Salt
- Pepper
Cooking method:
1. Preheat the oven to 200 degrees.
2. First, prepare the fennel, wash the bulbs under cold water, cut off the leaves and stems. Cut the onions into thin slices. Return to the stems, cutting everything into small cubes, and roughly chop the twigs.
3. Place the pan over medium heat and add a little oil. Fry the diced fennel stalks and garlic until they are soft and slightly translucent.
4. Add the buckwheat to the pan, stir, and then add the broth. Bring to a boil, reduce the heat to a low simmer, then cover the pan and leave to simmer for 15 minutes.
5.While the buckwheat is cooking, add the butter and fennel onion slices to a large frying pan. Fry them for about 2 minutes on each side, pour in the vermouth and cook until caramelized.
6. Turn down the heat, cover and leave for 10-15 minutes, until they are soft and golden.
7. Now place the cod fillets on a baking sheet. Drizzle with oil and season with salt and pepper. Place in the oven for 10 minutes, depending on the thickness of the fillet. Bake until tender.
8. While the fish is baking, you can make the sauce by mixing the butter, lemon (juice only), tarragon and tomato.
9. When the buckwheat is almost ready, add the lemon zest and fennel.
10. Before serving, place the buckwheat in the center of each plate, place the cod fillets on top, pour over the sauce and garnish with dill.