Navaga stewed in sour cream
2 servings
50 minutes
Navy fish stewed in sour cream is a refined dish of European cuisine that combines the tenderness of fish with the rich creamy flavor of sour cream. This recipe has roots in traditional fish dishes from northern regions where navy fish is highly valued for its soft texture and delicate aroma. Before stewing, the fish is lightly fried in flour to give it a golden crust. Onions and carrots are gently sautéed to add sweet notes, while baking in sour cream makes the dish incredibly juicy. Served hot and garnished with fresh parsley, it pairs perfectly with mashed potatoes or boiled vegetables. This hearty, warming dish is great for both everyday dinners and festive tables, offering a taste of homey comfort and simplicity.
1
Rinse the navaga under running water, cut off the head, tail, and fins, and clean out the insides. If the navaga is large, cut into portions; if small, leave whole.
- Navaga: 600 g
2
Coat the fish in a mixture of flour, salt, and pepper, and fry on both sides until golden brown.
- Wheat flour: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Slice the onion into half rings and grate the carrot on a coarse grater. Sauté the vegetables until half cooked.
- Onion: 3 heads
- Carrot: 2 pieces
4
Place the navaga in a baking dish, add vegetables on top, then sour cream. Season with salt and pepper to taste. Put in a preheated oven at 180 degrees and bake for about 30 minutes. Garnish the finished dish with parsley.
- Navaga: 600 g
- Onion: 3 heads
- Carrot: 2 pieces
- Sour cream 15%: 250 g
- Salt: to taste
- Ground black pepper: to taste