Navaga - cooking recipes

Small calorie fish navaga is perfectly suitable for dietary and baby food. A small amount of fats and a sufficiently high content of vitamins and valuable elements in the meat of this fish certainly contributes to this. In addition, Navaga does not contain small bones and has excellent taste qualities.

Navaga is suitable for any kind of heat treatment, but most often the fish just fry in a pan or bake in the oven.

Even the beginner mistress will cope with the traditional heat. Today we will tell you how delicious to cook saffron in a frying pan or in an oven under a sour cream and tomato marinade.

How it is possible to prepare deliciously navaga in a frying pan?

Ingredients:

• navaga without heads - 990 g;
• carrots - 185 g;
• onion bulbs - 185 g;
• sour cream - ½ cup;
• wheat flour - ½ cup;
• parsley dried and dill - a pinch;
• sea ​​salt and freshly ground pepper (a mixture of several species) - to taste;
• olive oil without flavor or sunflower - to taste.

Preparation

1. Initially we smooth the navaga, dry it, remove it from the fins and remnants of the intestines and, if necessary (if the carcasses are large), cut into portions.
2. We rub the prepared fish with salt and a ground mixture of peppers, grind the components over the entire surface of the fish and leave for half an hour to marinate.
3. Now we pan the fish slices in flour and immediately put olive oil or sunflower oil in a frying pan heated in a frying pan.
4. We spread the fried fish from two sides in a saucepan, and filter the remaining oil in the pan, return it to the bowl, add a little more fresh and put in it chopped onions and grated carrots.
5. Fry the vegetables until half cooked, after which we take half into a bowl, return the fish to the frying pan and cover it with half of onions and carrots laid on top.
6. We collect sour cream in a glass, pour a tablespoon of flour, a couple of pinch of dried dill and parsley, throw salt and pepper, mix and add water to the full volume of the glass.
7. Pour the prepared sour cream sauce with vegetables from the top and simmer under the lid for ten to fifteen minutes.

How delicious to cook navaga under the marinade in the oven?

Ingredients:

• navaga without heads - 990 g;
• carrots - 185 g;
• onion bulbs - 185 g;
• tomato sauce - spicy - 190 g;
• wheat flour - ½ cup;
• garlic teeth - 2 pieces;
• dried basil - pinch;
• peas of sweet pepper - 2 pcs .;
• bay leaf - 1 piece;
• sea ​​salt and freshly ground pepper (a mixture of several species) - to taste;
• olive oil without flavor or sunflower - to taste.

Preparation

1. Divinity delicious turns navaga, if originally browned fish in a pan, and then bake it with vegetables and tomato sauce in the oven.
2. To realize the idea, the prepared fish is poured, peppered and left for about thirty minutes.
3. In the meantime, we will prepare a tomato filling with vegetables. Grated carrots and diced onions are sawn on a butter until half cooked.
4. Pour into the frying pan tomato sauce and half a cup of water and mix.
5. Season the contents of the vessel to taste salt, pepper, basil dried and throw a laurel and a peach of fragrant pepper.
6. In conclusion, in the boiled sauce we lay the grated garlic, mix the marinade and remove it from the fire.
7. Remove the mashed navaga by dipping in flour, frying on a strong heat from both sides and transferring it to a baking container.
8. On top, pour the fish with tomato sauce with vegetables and send for ten minutes in a heated to 200 degrees oven.
9. This baked marinated Navaga is good both hot and cold.