How to fry navaga in the oven. Navaga dishes - recipes
Don't know how to cook navaga fish? I offer you a simple and very tasty recipe. Try making it with garlic or onions - the taste of the two dishes is completely different. There are no small things in the kitchen.
Try different seasonings and spices, this will only improve the taste of the dish. The fish also likes: parsley root, lemon juice.
Ingredients:
- Fresh navaga - 0.5 kg
- Potatoes - 0.5 kg
- Onion - 1 head or Garlic - 3 cloves and Chili pepper - 1 pod (small)
- Mayonnaise - 3 tbsp.
Step by step photos of the recipe:
First, peel and boil the potatoes in salted water until half cooked.
Place the chopped fish pieces in an oven-safe dish. Salt to taste
And now I offer a choice of two cooking methods: with onions or with garlic.
If you cook with onions, chop them and add to the fish. Stir.
Cut the potatoes into slices and place on the fish.
Lubricate with mayonnaise. You can sprinkle some black pepper or paprika to add a nice color to the dish.
Bon appetit!
Fish is a very healthy and tasty product. It is recommended to eat it twice a week. You can cook many different dishes from it and it’s not at all difficult to cook something tasty, since it goes well with many foods and potatoes go especially well. The dish can be prepared quickly, easily and cheaply, and most importantly, it has excellent taste.
Navaga is great for baking. It has soft, lean meat. It contains many elements and vitamins that are necessary for the human body. Selenium strengthens the nervous system and prolongs the youth of the body. Iodine helps the thyroid gland function properly. Phosphorus strengthens bones, teeth, and helps the brain function. By eating navaga, you can not only strengthen the body, but also cope with many diseases. For example, if you eat it twice a week, your blood pressure will normalize. It helps prevent the occurrence of certain diseases, such as cancer. It is also very useful for pregnant and lactating women, as it contains a lot of folic acid, which is necessary during pregnancy and lactation. Due to its low calorie content, it can be safely consumed during diets. This fish has few small bones, so it is convenient to cook for small children. It has practically no contraindications, except for those with individual intolerance.
To choose the right fresh fish, you need to pay attention to the color - it should have an orange-pink color. You should choose thicker carcasses. If you buy frozen, it is better to cut it without waiting for complete defrosting, so that it does not lose its taste and shape. It cannot be re-frozen.
The navaga in the dish can be replaced with other fish, for example pollock, blue whiting, mackerel. You can also add vegetables. Fried onions, carrots, cauliflower, and peas go great with fish. In general, it is advisable to serve fish with vegetables. They can be fried, boiled, stewed, pickled or fresh. Added parsley or dill will add a special aroma. You can add sauce to the dish. Sour cream or cream is perfect. They are easy to prepare from a minimum of ingredients and add a special twist. And to form a beautiful crust, you can sprinkle grated cheese on top. This food turns out to be very satisfying and at the same time easy to digest.
This second course will be a delicious, beautiful and healthy dinner that you won’t be ashamed to serve to guests.
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Recipe for "Fish solyanka from navaga"
Recipe: To prepare hodgepodge, you can take any fresh fish, but not small or very bony fish.
Cut the removed navaga fillet into pieces, 2-3 pieces per serving, and cook broth from the bones and heads.
Finely chop the peeled onion and lightly fry it in a soup pan with butter, add tomato puree and simmer.....
Ingredients: For 500 g of navaga - 4-5 pickled cucumbers, 1-2 onions, 2-3 fresh tomatoes or 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of capers and olives, 2 tbsp. spoons of butter.
Navaga with potatoes and onions
Recipe: Lightly fry the peeled, washed and thinly sliced onion in oil in a frying pan. Place prepared and salted pieces of navaga into the same frying pan, cover with tomato slices, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and pepper and place around the fish.....
Product composition: For 750 g of navaga, 2 onions, 800 g of potatoes, 300 g of tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of butter.
Navaga boiled in cucumber brine
Recipe: Navaga - which is cut into large pieces, peeling only from scales and fins and at the same time always preserving the skin and spinal bone.
For boiling, take small low enamel pans or stewpans, place pieces of navaga in them closely in one row and pour in so that the liquid does not completely cover the fish......
Product composition: For 1 kg of navaga, 0.5 onions, 0.5 parsley root, 6 black peppercorns, 2 - 3 cups of cucumber pickle, 3 - 4 saffron stamens
As a side dish for boiled navaga, you can serve boiled potatoes with dill and onions, horseradish, olives, boiled mushrooms in sour cream.
Navaga boiled in brine
Navaga in brine
Recipe: Prepare and cut navaga into pieces. Peel the cucumbers, cut them lengthwise, remove the grains and cut each half crosswise into three parts. Fresh mushrooms (porcini, champignons) are cleaned, washed and cut into slices. Place the pieces of navaga in a shallow pan, place mushrooms and cucumbers between them. Season it all with salt and pepper....
Ingredients: For 500 g of fresh navaga - 2 pickled cucumbers, 200 g of fresh porcini mushrooms (or 100 g of salted ones), 1 tbsp. spoon of cucumber pickle, 1 tbsp. a spoonful of flour and 2 tbsp. spoons of butter.
Fried navaga
Recipe: Navaga can be fried with a small amount of fat or immersed in fat. To ensure that navaga is evenly fried, fish fillets or large fish are cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready.
Fried navaga with garnish
Navaga fried with garnish
Recipe: Salt the prepared navaga, sprinkle with pepper, roll in flour and fry in a frying pan with butter. When serving, pour butter over the navaga and sprinkle with finely chopped parsley or dill. Serve fried potatoes as a side...
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 2 tbsp. spoons of butter and flour.
Navaga fried with tomatoes and onions
Navaga fried with tomatoes and onions
Recipe: Dip the prepared pieces of navaga into milk mixed with salt and pepper, roll in flour and fry. Separately, fry fresh or canned tomatoes in oil, cut in half, salted and sprinkled with pepper. Onions, peeled and cut into rings, also brown in a frying pan in oil....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 1/4 cup milk, 4 tomatoes, 1 onion, 2 tbsp. spoons of flour and 3 tbsp. spoons of butter.
Navaga fried in dough
Recipe: Prepare the dough. In a bowl, mix flour and salt with two tablespoons of melted vegetable or cow's butter, then dilute with warm water (1/2 cup) so that there are no lumps. Cover the bowl with the dough and let it stand. Cut the fish fillet into pieces 1 cm thick and 5–7 cm long, sprinkle with salt, pepper, chopped herbs....
Product composition: For 500 g of finished navaga fillet - 5 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 1/2 lemon, 2 eggs and 100 g of fat for frying.
Navaga fried in breadcrumbs
Recipe: Wash the prepared navaga, dry it on a napkin, add salt, sprinkle with pepper, roll first in flour, and then, after moistening with an egg diluted with milk (1/4 cup per 1 egg), roll in breadcrumbs. 10-15 minutes before serving, fry the fish in fat....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 1/4 cup milk, lemon, 1/2 cup crushed crackers, 1 egg, 2 tbsp. spoons of flour and 100 g of fat for frying.
Navaga fried with “sticks” in rice flour
Product composition:400 g navaga
2-3 tbsp. l. rice flour
2-5 tbsp. l. vegetable oil
2 tsp. dry dill
1.5 tsp. lemon zest
2 onions
Recipe:Cut the navaga into “sticks” 1.5-2 cm thick and 4-5 cm long, which are thickly breaded with rice flour. After breading, add salt and let sit for 5-10 minutes. Meanwhile, heat the oil in a saucepan, lightly salt it and then fry the fish fingers in it until golden brown. Remove the finished sticks from the oil and place them in one row on a wide frying pan. When the frying pan is full, pour the remaining vegetable oil into the fish (decanting only its pure fractions), cover the fish with finely chopped onions and spices....
Navaga, baked in a piece
Recipe: Navaga, either raw or pre-fried or cooked (without or with a side dish), is baked in a well-heated oven. If the cabinet is not heated enough, the fish does not bake well, dries out and becomes tasteless
Salt the prepared fish, cleaned of cartilage and bone scales, sprinkle with pepper, place in a frying pan, brush with sour cream on top, sprinkle with oil, add 1/2 cup of water to the bottom of the frying pan and place in the oven for 25–30 minutes, pouring the juice over it several times, released during baking. When serving, cut the navaga....
Product composition: For 500 g of navaga - 1 tbsp. spoon of sour cream and butter.
Navaga baked in sour cream
Navaga baked in sour cream
Recipe: Salt the pieces of navaga, sprinkle with pepper, roll in flour and fry in a frying pan with butter. Also fry porcini mushrooms, peeled, washed, chopped, and potatoes, cut into circles 1/2 cm thick. Place the navaga in a frying pan, put a circle of hard-boiled egg and mushrooms on each piece. Then cover the navaga with slices of fried potatoes and pour over the strained sour cream sauce....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 800 g of potatoes, 1 glass of sour cream, 2 eggs, 200 g of fresh porcini mushrooms, 25 g of cheese, 2 tbsp. spoons of flour and 4 tbsp. spoons of butter.
Navaga baked with potatoes
Recipe: Cut the cleaned and washed navaga lengthwise along the ridge, then cut crosswise, sprinkle with pepper and place the pieces in a greased frying pan. Top the fish with raw potatoes, cut into noodles and washed in cold water. Place thin potato slices along the edges of the pan. Salt it all, sprinkle it first with flour, and then, sprinkle with fish broth or water, with crushed breadcrumbs.....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 800 g of potatoes, 1 tbsp. spoon of flour, 2 tbsp. spoons of crackers and 2-3 tbsp. spoons of butter.
Solyanka from navaga in a frying pan
Recipe: Stew fresh or sauerkraut for hodgepodge. Cut the prepared navaga into pieces of 40–50 g, place separately in a saucepan, salt, sprinkle with pepper, add capers, cucumbers, peeled and grained and cut into slices, add tomato puree, chopped onion and lightly fried with butter, a glass of fish broth (or water), 2 bay leaves, cover the pan with a lid.....
Product composition: For stewing cabbage - 2 tbsp. spoons of tomato puree, 2 1/2 tbsp. spoons of butter or lard, 1 onion, 1 tbsp. spoon of sugar and flour.
Recipe: Portioned pieces of navaga, cut from fillets, simmer with the addition of onions, carrots and parsley. Use the broth to make sauce. Boil potatoes for garnish.....
Product composition: Navaga 150, onion 5, parsley 5, carrots 5, mushrooms 30, crabs 10, side dish 150, sauce 75, greens.
Telnoe from navaga
Roasted saffron saffron
Recipe:1. Clean the navaga fillet from bones and skin, cut into narrow, thin slices (“noodles”); finely chop the onion, mix with fish “noodles”, add pepper (ground), dill, parsley, beat in the eggs and mix thoroughly into a single mass, kneading with your hands like dough.
Product composition: For 0.5 kg of navaga, 1-2 eggs, 10-12 grains of black pepper,
1-2 tsp. dry dill, 1 tsp. dry parsley, 1-2 tbsp. l. rice flour,
1-2 onions, 4-5 potatoes, 3-4 tbsp. l. sunflower oil, salt,
horseradish
Navaga with onion and celery in sauce
Recipe: Place leeks and celery cut into thin strips in a saucepan, and portioned pieces of fish on top. Sprinkle all this with salt and pepper, add fish broth, white wine and simmer in a sealed container over low heat.
Navaga 150 gr., leek 25 gr., celery 15 gr., white wine 10 gr., mushrooms 30 gr., crabs 10 gr., white sauce 80 gr., butter or margarine 10 gr., lemon juice 1 gr., pepper.
Navaga with apples and leeks
Recipe: Cut the peeled Antonov apples and the white part of the leek into slices. Place apples and onions in a greased saucepan, and portion pieces of navaga on them, sprinkle with salt and pepper. Pour it all over with a small amount of broth, add white wine and simmer, pouring the broth over the fish from time to time....
Product composition: Navaga 150 g., apples 100 g., leeks 20 g., white wine 10 g., sour cream 50 g. or butter 20 g., pepper.
Navaga in tomato sauce with vegetables
Navaga in tomato sauce with vegetables
Recipe: Cut the navaga fillet into portions and simmer them with the addition of onion and parsley. When serving, place boiled mushrooms and pieces of crab on top of the fish. Side dish boiled potatoes....
Product composition: Navaga 150 gr., onion 5 gr., parsley 5 gr., mushrooms 30 gr., crabs 10 gr., side dish 150 gr., sauce 100 gr., pepper, herbs
Navaga in sauce with tarragon
Recipe: Simmer navaga in broth with onion, parsley and white wine. Place boiled mushrooms and crabs on the finished fish, and boiled potatoes on the side of the fish. The broth left after...
Product composition: Navaga 150 gr., onion 5 gr., parsley 5 gr., white wine 10 gr., mushrooms 30 gr., crabs 10 gr., sauce 80 gr., butter 15 gr., tarragon 10 gr., lemon juice 1 gr., side dish 150 gr., pepper.
Smoked navaga in sour cream
Recipe: Remove the skin of smoked navaga, remove the head and entrails and rinse. Add grated onions and ground allspice to boiling sour cream and heat it again to a boil....
Product composition: Smoked navaga 80g, sour cream 50g, onion 25g, allspice 0.05g, garnish 150g.
Navaga cutlets
Recipe: If you want to prepare cutlets without using a ready-made semi-finished product, fish fillet (without skin) must be passed through a meat grinder, mixed with bread soaked in milk, with salt and pepper and passed through a meat grinder one or two more times. After that, into the fish mass....
Product composition: For 500 g of navaga fillet - 100 g of white bread, 1/2 cup of milk, 3 tbsp. spoons of crackers and 2 tbsp. spoons of butter.
Navaga in white sauce
Recipe: Place the prepared pieces of navaga fillet in a greased saucepan and simmer with the addition of broth, white wine, onion and parsley.
When serving, place boiled mushrooms, crabs, oysters on the fish, and place boiled potatoes on the side of the fish. Into the remaining broth.....
Product composition: Navaga 150g, onion 5pcs., parsley 5g., white wine 10g., mushrooms 30g., crabs 100g., oysters 1 pc., white sauce 80g., side dish 100g.
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Navaga is a low-fat sea fish, ideal for use in preparing dietary dishes and in baby food. This wonderful dish takes only forty minutes to prepare. And it is with carrots and onions that it is especially easy to prepare and tastes impeccable.
To prepare navaga baked in the oven, you will need a couple of navaga fish, onions, carrots and tomatoes.
Prepare vegetables for garnish. Peel the onion, wash it and cut it into half rings. Pour vegetable oil into a frying pan, heat it and add chopped onion. Fry, stirring, until golden brown.
Wash the carrots, peel them and grate them. Place in a frying pan with the fried onions. We continue to fry, stirring, so that it does not burn and the whole carrot is covered in oil.
Peel the tomatoes. Since frozen tomatoes are used in this case, removing the skin is very easy. You need to hold the tomato in water for a few seconds, the tomato will melt, pry the skin with a knife and it will come off very easily, as if the tomato had been scalded with boiling water.
Cut the peeled tomato into small pieces.
Add it to the frying pan with the vegetables. Simmer until done. Salt and pepper to taste.
Preparing the fish. The scales of navaga are small and can be removed very easily. Using culinary scissors, cut off the fins. Its entrails have already been taken out at the fish factory, but it still needs to be checked - there could be small pieces left inside the abdomen; if there are any, we remove it and wash the fish thoroughly. Dry the fish well, that is, remove excess moisture from the surface with a napkin or towel.
Salt to taste and sprinkle with ground pepper.
Pour flour for breading into a wide plate and roll the fish in it on all sides. Line a baking container with parchment paper and place the prepared fish on it. Sprinkle the top of the fish with vegetable oil.
Place in the oven and bake at 220 degrees for 25-30 minutes, until golden brown.
Place the carrots and onions on the finished fish and serve.
The result was a very tasty and bright navaga baked in the oven. Beauty!
Belonging to the cod family, navaga is not as popular among chefs as cod, but its taste will delight any connoisseur of seafood delicacies. Navaga, which is cooked in the oven, is considered especially tasty and tender. In this article we will give a couple of recipes for navaga baked in the oven and tell you what to serve the dish with.
How to bake navaga correctly?
Ingredients
Navaga frozen 1 kg Granulated sugar 1 tbsp. Peppercorns 2 pieces) Carnation 2 pieces)
- Number of servings: 1
- Cooking time: 10 minutes
Navaga marinated, baked in the oven
To create this dish you need to take:
- frozen navaga (1kg);
- onion (1 piece);
- tomato (1 piece);
- carrots (1 piece);
- flour (1 tablespoon);
- granulated sugar (1 tablespoon);
- ground black pepper and salt to taste;
- peppercorns and cloves (2-3 pieces each);
- vegetable oil.
Cooking fish begins with defrosting and cleaning. After this you need to rinse it thoroughly. Carcasses are baked uncut or cut into portions.
Next, you need to take a baking sheet or baking dish and grease it with oil. In a separate dish, mix flour with salt and pepper. Roll all the carcasses or pieces in this flour and place on a baking sheet (to oil the fish, it is better to turn it in the baking sheet from one side to the other).
Then the navaga goes into an oven preheated to 180°C. It will take about 30 minutes to keep the dish in the oven (you can cover the top of the fish with foil). During this time, the marinade is prepared.
For it you need to peel the onion and cut it into rings. Wash the carrots, peel and cut into strips. Place the vegetables in a frying pan and fry in vegetable oil until the onion turns golden brown.
Grind the tomato in a blender. Place it in a frying pan with fried vegetables. Add sugar, salt, pepper, cloves. Mix all ingredients thoroughly and cook briefly.
Take out the baking sheet with the fish and pour the resulting marinade over it. Keep the navaga in the oven for about 10 more minutes. After this time, take out the baking sheet and carefully remove the fish onto a plate (a whole carcass being baked may break, you need to transfer it carefully). You can serve the dish either hot or cold - in both cases it will be equally tasty.
How to bake navaga in foil
For those who strictly follow a diet, a cod fish baked in foil will be an ideal option for lunch or dinner. To prepare the dish you will need:
- 6 pieces of navaga;
- 1 onion;
- 3 tablespoons of mayonnaise;
- 1 tablespoon fish seasoning;
- 3 tablespoons sunflower oil.
Wash and clean the fish carcasses, then rinse thoroughly with running water. Next you need to prepare a mixture for lubricating the navaga. Why take mayonnaise and mix it with fish seasoning.
Coat each carcass with the mixture. Grease a baking sheet with oil and place the prepared fish on it. Peel the onion and cut it into half rings. Place on top of the fish. Let the navaga brew for about 15 minutes.
Now you know how to bake navaga simply and quickly. You can serve this nutritious dish with potatoes - boiled or mashed, or with lettuce and vegetables, fresh or baked.
Navaga dish recipes
Navaga under marinade
Recipe: Navaga needs to be cut into pieces. Salt the prepared fish, sprinkle with pepper, roll in flour, fry in vegetable oil, cool and pour over the marinade.....
Serve navaga under the marinade in a salad bowl or in a deep dish.
Recipe for "Fish solyanka from navaga"
Recipe: To prepare hodgepodge, you can take any fresh fish, but not small or very bony fish.
Cut the removed navaga fillet into pieces, 2-3 pieces per serving, and cook broth from the bones and heads.
Finely chop the peeled onion and lightly fry it in a soup pan with butter, add tomato puree and simmer.....
Ingredients: For 500 g of navaga - 4–5 pickled cucumbers, 1–2 onions, 2–3 fresh tomatoes or 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of capers and olives, 2 tbsp. spoons of butter.
Navaga boiled in cucumber brine
Recipe: Navaga - which is cut into large pieces, peeling only from scales and fins and at the same time always preserving the skin and spinal bone.
For boiling, take small low enamel pans or stewpans, place pieces of navaga in them closely in one row and pour in so that the liquid does not completely cover the fish......
Product composition: For 1 kg of navaga, 0.5 onions, 0.5 parsley root, 6 black peppercorns, 2 - 3 cups of cucumber pickle, 3 - 4 saffron stamens
As a side dish for boiled navaga, you can serve boiled potatoes with dill and onions, horseradish, olives, boiled mushrooms in sour cream.
Navaga in brine
Recipe: Prepare and cut navaga into pieces. Peel the cucumbers, cut them lengthwise, remove the grains and cut each half crosswise into three parts. Fresh mushrooms (porcini, champignons) are cleaned, washed and cut into slices. Place the pieces of navaga in a shallow pan, place mushrooms and cucumbers between them. Season it all with salt and pepper....
Ingredients: For 500 g of fresh navaga - 2 pickled cucumbers, 200 g of fresh porcini mushrooms (or 100 g of salted ones), 1 tbsp. spoon of cucumber pickle, 1 tbsp. a spoonful of flour and 2 tbsp. spoons of butter.
Fried navaga
Recipe: Navaga can be fried with a small amount of fat or immersed in fat. To ensure that navaga is evenly fried, fish fillets or large fish are cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready.
Navaga fried with garnish
Recipe: Salt the prepared navaga, sprinkle with pepper, roll in flour and fry in a frying pan with butter. When serving, pour butter over the navaga and sprinkle with finely chopped parsley or dill. Serve fried potatoes as a side...
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 2 tbsp. spoons of butter and flour.
Navaga fried with tomatoes and onions
Recipe: Dip the prepared pieces of navaga into milk mixed with salt and pepper, roll in flour and fry. Separately, fry fresh or canned tomatoes in oil, cut in half, salted and sprinkled with pepper. Onions, peeled and cut into rings, also brown in a frying pan in oil....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 1/4 cup milk, 4 tomatoes, 1 onion, 2 tbsp. spoons of flour and 3 tbsp. spoons of butter.
Navaga fried in dough
Recipe: Prepare the dough. In a bowl, mix flour and salt with two tablespoons of melted vegetable or cow's butter, then dilute with warm water (1/2 cup) so that there are no lumps. Cover the bowl with the dough and let it stand. Cut the fish fillet into pieces 1 cm thick and 5–7 cm long, sprinkle with salt, pepper, chopped herbs....
Product composition: For 500 g of finished navaga fillet - 5 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 1/2 lemon, 2 eggs and 100 g of fat for frying.
Navaga fried in breadcrumbs
Recipe: Wash the prepared navaga, dry it on a napkin, add salt, sprinkle with pepper, roll first in flour, and then, after moistening with an egg diluted with milk (1/4 cup per 1 egg), roll in breadcrumbs. 10-15 minutes before serving, fry the fish in fat....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 1/4 cup milk, lemon, 1/2 cup crushed crackers, 1 egg, 2 tbsp. spoons of flour and 100 g of fat for frying.
Navaga fried with “sticks” in rice flour
Product composition:
400 g navaga
2-3 tbsp. l. rice flour
2-5 tbsp. l. vegetable oil
2 tsp. dry dill
1.5 tsp. lemon zest
2 onions
Recipe:Cut the navaga into “sticks” 1.5-2 cm thick and 4-5 cm long, which are thickly breaded with rice flour. After breading, add salt and let sit for 5-10 minutes. Meanwhile, heat the oil in a saucepan, lightly salt it and then fry the fish fingers in it until golden brown. Remove the finished sticks from the oil and place them in one row on a wide frying pan. When the frying pan is full, pour the remaining vegetable oil into the fish (decanting only its pure fractions), cover the fish with finely chopped onions and spices....
Navaga, baked in a piece
Recipe: Navaga, either raw or pre-fried or cooked (without or with a side dish), is baked in a well-heated oven. If the cabinet is not heated enough, the fish does not bake well, dries out and becomes tasteless
Salt the prepared fish, cleaned of cartilage and bone scales, sprinkle with pepper, place in a frying pan, brush with sour cream on top, sprinkle with oil, add 1/2 cup of water to the bottom of the frying pan and place in the oven for 25–30 minutes, pouring the juice over it several times, released during baking. When serving, cut the navaga....
Product composition: For 500 g of navaga - 1 tbsp. spoon of sour cream and butter.
Navaga baked in sour cream
Recipe: Salt the pieces of navaga, sprinkle with pepper, roll in flour and fry in a frying pan with butter. Also fry porcini mushrooms, peeled, washed, chopped, and potatoes, cut into circles 1/2 cm thick. Place the navaga in a frying pan, put a circle of hard-boiled egg and mushrooms on each piece. Then cover the navaga with slices of fried potatoes and pour over the strained sour cream sauce....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 800 g of potatoes, 1 glass of sour cream, 2 eggs, 200 g of fresh porcini mushrooms, 25 g of cheese, 2 tbsp. spoons of flour and 4 tbsp. spoons of butter.
Navaga baked with potatoes
Recipe: Cut the cleaned and washed navaga lengthwise along the ridge, then cut crosswise, sprinkle with pepper and place the pieces in a greased frying pan. Top the fish with raw potatoes, cut into noodles and washed in cold water. Place thin potato slices along the edges of the pan. Salt it all, sprinkle it first with flour, and then, sprinkle with fish broth or water, with crushed breadcrumbs.....
Product composition: For 750 g of navaga (or 500 g of finished fillet) - 800 g of potatoes, 1 tbsp. spoon of flour, 2 tbsp. spoons of crackers and 2-3 tbsp. spoons of butter.
Solyanka from navaga in a frying pan
Recipe: Stew fresh or sauerkraut for hodgepodge. Cut the prepared navaga into pieces of 40–50 g, place separately in a saucepan, salt, sprinkle with pepper, add capers, cucumbers, peeled and grained and cut into slices, add tomato puree, chopped onion and lightly fried with butter, a glass of fish broth (or water), 2 bay leaves, cover the pan with a lid.....
Product composition: For stewing cabbage - 2 tbsp. spoons of tomato puree, 2 1/2 tbsp. spoons of butter or lard, 1 onion, 1 tbsp. spoon of sugar and flour.
Navaga in tomato sauce with vegetables
Recipe: Portioned pieces of navaga, cut from fillets, simmer with the addition of onions, carrots and parsley. Use the broth to make sauce. Boil potatoes for garnish.....
Product composition: Navaga 150, onion 5, parsley 5, carrots 5, mushrooms 30, crabs 10, side dish 150, sauce 75, greens.
Roasted saffron saffron
Recipe:1. Clean the navaga fillet from bones and skin, cut into narrow, thin slices (“noodles”); finely chop the onion, mix with fish “noodles”, add pepper (ground), dill, parsley, beat in the eggs and mix thoroughly into a single mass, kneading with your hands like dough.
Product composition: For 0.5 kg of navaga, 1-2 eggs, 10-12 grains of black pepper,
1-2 tsp. dry dill, 1 tsp. dry parsley, 1-2 tbsp. l. rice flour,
1-2 onions, 4-5 potatoes, 3-4 tbsp. l. sunflower oil, salt,
horseradish
Navaga with onion and celery in sauce
Recipe: Place leeks and celery cut into thin strips in a saucepan, and portioned pieces of fish on top. Sprinkle all this with salt and pepper, add fish broth, white wine and simmer in a sealed container over low heat.
Navaga 150 gr., leek 25 gr., celery 15 gr., white wine 10 gr., mushrooms 30 gr., crabs 10 gr., white sauce 80 gr., butter or margarine 10 gr., lemon juice 1 gr., pepper.
Navaga with apples and leeks
Recipe: Cut the peeled Antonov apples and the white part of the leek into slices. Place apples and onions in a greased saucepan, and portion pieces of navaga on them, sprinkle with salt and pepper. Pour it all over with a small amount of broth, add white wine and simmer, pouring the broth over the fish from time to time....
Product composition: Navaga 150 g., apples 100 g., leeks 20 g., white wine 10 g., sour cream 50 g. or butter 20 g., pepper.
Navaga in tomato sauce with vegetables
Recipe: Cut the navaga fillet into portions and simmer them with the addition of onion and parsley. When serving, place boiled mushrooms and pieces of crab on top of the fish. Side dish boiled potatoes....
Product composition: Navaga 150 gr., onion 5 gr., parsley 5 gr., mushrooms 30 gr., crabs 10 gr., side dish 150 gr., sauce 100 gr., pepper, herbsNavaga in sauce with tarragon
Recipe: Simmer navaga in broth with onion, parsley and white wine. Place boiled mushrooms and crabs on the finished fish, and boiled potatoes on the side of the fish. The broth left after...
Smoked navaga in sour cream
Recipe: Remove the skin of smoked navaga, remove the head and entrails and rinse. Add grated onions and ground allspice to boiling sour cream and heat it again to a boil....
Product composition: Smoked navaga 80g, sour cream 50g, onion 25g, allspice 0.05g, garnish 150g.
Navaga cutlets
Recipe: If you want to prepare cutlets without using a ready-made semi-finished product, fish fillet (without skin) must be passed through a meat grinder, mixed with bread soaked in milk, with salt and pepper and passed through a meat grinder one or two more times. After that, into the fish mass....
Product composition: For 500 g of navaga fillet - 100 g of white bread, 1/2 cup of milk, 3 tbsp. spoons of crackers and 2 tbsp. spoons of butter.
Navaga in white sauce
Recipe: Place the prepared pieces of navaga fillet in a greased saucepan and simmer with the addition of broth, white wine, onion and parsley.
When serving, place boiled mushrooms, crabs, oysters on the fish, and place boiled potatoes on the side of the fish. Into the remaining broth.....
Product composition: Navaga 150g, onion 5pcs., parsley 5g., white wine 10g., mushrooms 30g., crabs 100g., oysters 1 pc., white sauce 80g., side dish 100g.
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Dish recipes |
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