Navaga is a fish rich in vitamins and minerals, easy to cut and easy to prepare. Cooked Navaga in the oven is not only a quick, but also a healthy dish, low-calorie and rich in vitamins and minerals. We offer you some simple recipes that can become the highlight of the festive table and helpers for novice housewives.
Cutting Rules
The first thing all chefs advise to do when cutting fish is to remove the gills from the head. Navaga is no exception. Then the lower jaw should be removed, and a small incision should be made along the back. To make skin removed from fish easier and more convenient, experienced chefs recommend "salt" hands before doing this. Just take a pinch of coarse salt and rub it with your hands in such movements as if you were washing them with soap. Now the skin from the navaga will be removed easily and without unnecessary problems. The skin is removed from the head, pulled toward the tail.
Then the insides are taken out (caviar can be left inside the fish), all the fins are cut off. The final stage is a good quality shower under running water. Even if the parts of the entrails remained in the abdominal cavity, the water will wash away everything and the fish will be clean, without any odors and unpleasant smacks.
Braised Navaga with onions and carrots
This is perhaps the simplest, but also the most beloved by many housewives recipe for cooking this fish. The dish as a result is very juicy, satisfying, tasty. Due to the large amount of onion, the fish turns out to be very fragrant and acquires a pleasant sweetish flavor.
Ingredients
- Navaga.
- Onion.
- Wheat flour.
- Carrot.
- Salt.
- Vegetable oil.
- Pepper to taste.
Cooking process
Braised navaga with onions and carrots is cooked in the oven. The first cooking step is to cut the fish (as described above). Many housewives in this recipe get rid of the head and tail. But this can not be done. If the fish is large, then it can even be cut into two parts.
The next step is the preparation of vegetables. Onions are cut into large half rings, and carrots are rubbed on a coarse grater. Remember that the more vegetables you take for the recipe, the tastier and juicier the fish will turn out.
Salt the fish, add your favorite spices and a little ground red pepper. Stewed Navaga with onions and carrots - a very popular recipe, but each hostess adds its own flavor. Someone puts spices, someone adds less carrots, but more onions. And some put a lot of fresh greens. There are many variations.
The next stage is to roll the fish in a small amount of flour. Put in a pan flavored with vegetable oil. Fry on both sides to get a crispy golden crust.
While the fish is frying, prepare a baking sheet. We also pour vegetable oil on it (two tablespoons), sprinkle the vegetable slices evenly and put the fried fish on top. Braised Navaga with onions and carrots is cooked for fifteen minutes - baked. The oven is preheated to 180 degrees.
Braised Navaga with vegetables in tomato sauce
This recipe is as simple and easy to prepare as the first. Only fragrant notes and nuances of cooking are a little more. For cooking, professional chefs recommend using exceptionally high-quality tomato paste. It is better if it is a thick tomato juice of their own preparation. Navaga in the oven cooks very quickly, so the recipe can be used as a key for preparing a festive table.
Products
- 500 grams of fish.
- Couple Art. tablespoons of flour.
- Tomato paste - 350-400 ml.
- One small carrot.
- Large onion.
- Two pinches of salt.
- Three cloves of garlic.
- A pinch of ground black pepper.
- The highlight of the dish is the connecting link between tomatoes and fish - rosemary. For the recipe, one branch will be enough.
How to cook
This dish is prepared on the same principle as stewed saffron cod with onions and carrots. To begin with, we clean the fish, get rid of the insides, head, tail. Divide the carcass into portions. Add salt, pepper and spices with a pinch. Bread in flour and fry in vegetable oil.
Fry chopped garlic in a separate frying pan. Then we add chopped onions and grated carrots to it. After roasting, combine the ingredients. It is better to bake fish not on a baking sheet, but in a deep frying pan with high sides. Pour tomato paste (juice) and put a sprig of rosemary. The oven warms up to 180 degrees. Extinguishing time - twenty minutes. Cooking time in general is 30 minutes.