Quick casserole with navaga
4 servings
35 minutes
Quick navaga casserole is a simple and delicious dish from Russian cuisine, perfect for a family dinner. Navaga is a tender and delicate fish popular in the northern regions of Russia. Its soft fillet harmonizes with an airy egg-milk sauce, creating a delicate texture and rich flavor. The dish cooks quickly and doesn't require complex ingredients, making it a convenient option for busy weekdays. The casserole is juicy, aromatic, with a light creamy note. It can be served as a standalone dish or complemented with a side of fresh vegetables or potatoes. Baked in the oven, it retains its benefits and appetizing appearance, while the ease of preparation makes it an excellent choice for those who appreciate traditional yet practical recipes.
1
Fillet the fish.
- Navaga: 500 g
2
Rinse the navaga fillet and cut it into small pieces.
- Navaga: 500 g
3
Pour water into the pan and bring to a boil.
- Water: 70 ml
4
Once the water boils, add pieces of fish and a little salt.
- Navaga: 500 g
- Salt: to taste
5
Cook for about 5 minutes without covering.
6
Crack the eggs into a separate container, add milk and salt, mix well with a whisk or mixer, then add flour to this mixture.
- Chicken egg: 3 pieces
- Milk: 80 ml
- Salt: to taste
- Wheat flour: 20 g
7
Preheat the oven to 200 degrees.
8
Grease the baking dish well with butter.
- Butter: 20 g
9
Evenly place the fish in the dish and pour the egg-milk mixture on top.
- Navaga: 500 g
- Chicken egg: 3 pieces
- Milk: 80 ml
- Salt: to taste
- Wheat flour: 20 g
10
Place in a preheated oven and bake for 20-30 minutes.
11
Serve the fish casserole hot, with a side dish or as a standalone dish.