Fried Panga with a Buckwheat Salad
2 people
30 minutes
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Fried Panga with a Buckwheat Salad
2 people
30 minutes
Ingredients
- 2 Queens Pangalicious Breaded Panga Fillets with Garlic & Herbs
- ½ onion
- ½ fennel
- ½ jar roasted bell peppers
- 2 sprigs of dill
- 200 grams whole buckwheat grains
- olive oil
- salt & pepper
Equipment
- Oven
- 2 Frying pans
- Kitchen knife
- Cutting board
Preparation method
- Preheat the oven to 225 degrees and cook the panga fillets in the oven for about 25 minutes, in accordance with the instructions on the packaging.
- Finely chop the onion and cut the fennel into strips. Cut the roasted bell pepper into coarse pieces and finely chop the dill.
- Place 2 frying pans next to each other. Roast the buckwheat grains with ½ tablespoon of olive oil in one of the pans.
- Sauté the onion in 1 tablespoon of olive oil in the other frying pan.
- Then fry the fennel for the last 5 minutes. Stir in the roasted bell pepper and dill and season with salt and pepper.
- The buckwheat is now ready and this can be stirred through the vegetables. Turn off the heat and pour over a splash of olive oil. Stir well, taste and possibly season if necessary. Serve the baked panga fillets with the buckwheat salad.
Tip
“Buckwheat is the seed of a spicy plant and is now increasingly being consumed because it’s both nutritious and delicious. It boasts a nutty taste, which is further enhanced when you briefly roast the whole buckwheat grains in a pan. The result is a delicious, crispy base for a salad.”
