If you like unusual fish, then you will definitely like Navaga. A few recipes for fried, baked navaga, and in salad, we will give below. Before you cook it, you should know that there are two types of saffron cod. The meat of the northern navaga is lean and rather soft, and in the Far Eastern navaga it is tougher, so the preparation of the navaga depends on its type (the Far Eastern must be cooked a little longer). In both species there are few bones and it is very juicy.
Navaga: a recipe for milk sauce
Navaga, prepared according to this recipe, is very tender, aromatic and unusual. The quantity of products indicated in the recipe is calculated for 1 portion of fish in 150-200 g. Navag should be cut into small pieces, put in a saucepan or pan with deep sides, sprinkle with chopped parsley and half an onion. Add a little water and let it sit for about 15 minutes over low heat and under the lid. Cooked fish should be pepper and salt. The remaining broth is mixed with 75 ml of milk sauce (you can buy ready-made) and 15 ml of Madeira (or similar wine), put on fire and, as soon as it boils, filter and fill the fish. Put 20 g of crab meat on top, cut into pieces. Fry 50 g of champignons and spread them on top.
Navaga: fresh cucumber salad recipe
Boil 400 g of navaga, cut into small pieces. Cut 150 g of fresh cucumbers, the same amount of salted, mix with fish and season with 100 g of mayonnaise. If desired, you can add dill or parsley.
Navaga: eggplant recipe
The recipe for saffron aubergine with eggplant is quite laborious, however, the dish is worth it: it turns out to be very tasty and delicious.
So, we take 4 medium-sized eggplants and cut them into circles (1-2 cm in thickness), fill them with salt water and leave them for 20 minutes to get rid of the bitterness characteristic of eggplants. Then fry them in sunflower oil (to soften slightly). Cut the fish into large pieces, dip in flour, salt, pepper if desired and also fry in oil. Then put the navaga on the dish, put the eggplant on top, sprinkle with chopped herbs (in addition to dill and parsley, you can use basil and thyme). Before serving, you can pour a small amount of natural pomegranate juice.
Navaga: Oven baking recipe
5-6 pcs. fish should be cleaned and washed. For refueling, mix the seasoning you bought at the store with fish and mayonnaise. On the greased baking sheet we spread the navaga, seasoned, put the onion cut on the rings on top and cover it with foil. You need to pierce the foil with a fork and place the pan in a preheated oven.
Navaga: deep-fried recipe
Buy 800 g of navaga fillet, rinse, cut into pieces and season with pepper and salt. Each piece should be dipped in wheat flour (about 2 tablespoons will be needed), a beaten egg (1 pc.) And breadcrumbs (about half a cup). Then fry until golden brown. Before serving, be sure to let the fat (or oil) drain and season with lemon juice.
Navaga: recipe with apple sauce
Half a kilo of saffron fillet must be cut into cubes, seasoned with lemon juice, put in a glass pan and, covered with a lid, kept on fire for about 5 minutes. 2 chopped onions and mix with 1 pc. chopped bell pepper, chopped in circles two tomatoes and a dozen chopped pitted olives. Put all this in a saucepan and hold for 5 minutes on fire. Then you need to add a little paprika, greens and salt to the vegetables, pour half a glass of white wine (better than table wine) and the same amount of apple juice.
1 liter of sunflower oil should be ground with the same amount of flour and a pinch of salt and mixed with vegetables. Keep it on fire for a couple of minutes at full power. With this sauce you need to fill the fish and warm it too for a minute or two.