Navaga in a frying pan with sour cream
4 servings
40 minutes
Navy fish in sour cream is a classic Russian dish that combines simplicity and refined taste. The navaga, a traditional fish of the northern seas, has long been revered for its tender meat with a slight sweetness. In this recipe, it gains an appetizing crispy crust from being breaded in flour and then soaks in a rich sour cream sauce that gives it special tenderness. The light tang of the sour cream harmonizes with the aroma of fried onions and carrots, creating a rich bouquet of flavors. This dish is perfect for family dinners, warming with its homely atmosphere. It is often served with potato garnish or fresh bread to complement the fish's juiciness. Garnished with parsley, it pleases the eye and awakens the appetite.
1
Clean, wash, dry the navaga, and if necessary (if the fish are large), cut into portions.
- Navaga: 1 kg
2
Rub the fish with salt and pepper mix, leave for 30 minutes.
- Salt: to taste
- Mix of peppers: to taste
3
Then coat in flour and immediately place on a heated pan.
- Wheat flour: 0.5 glass
4
Place the fish, fried on both sides, in a saucepan, add a bit of fresh oil to the remaining oil in the pan, and sauté the sliced onion and grated carrot.
- Onion: 1 head
- Carrot: 1 piece
5
Return the fish to the pan and mix with the vegetables.
6
Pour sour cream into a glass, add 1 tablespoon of flour, mix, and fill the glass with water.
- Sour cream: 0.5 glass
- Wheat flour: 0.5 glass
7
Pour this sauce over the vegetables and fish, and simmer covered for another 15 minutes.
8
Sprinkle with parsley and serve.
- Dried parsley: pinch