Saffron cod dishes - recipes

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Marine fish saffron cod in some countries it is considered a real delicacy, but, unfortunately, in Russian cuisine it is not common everywhere, although its relevance and is gaining momentum. Meat from navaga moderately fat and very tender. It is ideal for frying and stewing, soups and a large number of dishes.

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Navaga in milk sauce

In Mediterranean countries, this dish is prepared with a touch of Madeira.

Page Ingredients:

200-250 g navaga fillets

bunch of parsley

0, the bulb 5

80-100 g of fresh mushrooms or cep

30-50 g of fresh or canned crab

1 tbsp. spoon of Madeira

5-6 small potatoes for garnish

salt pepper

2-3 tbsp. cream spoon

How to cook saffron cod in milk sauce:

1. Fillet navaga simply boil in water with onions and parsley until tender status. Usually it is 10-12 minutes. Separately, boil or bake the potatoes as you like.
2. The rest of the fish broth cook on high power heat up until it is three times will not decrease in volume. Then add the salt, pepper, cream and cut into pieces with mushrooms crab meat.
3. sauce Cook another 6-8 minutes. Then they pour the fish, which should apply immediately with a garnish.

Salad with fresh cucumbers and saffron cod

Ingredients:

400-500 g of fish fillets

2-3 fresh cucumber

2 tbsp. tablespoons vegetable oil

1 pickle

2-3 tbsp. Spoon low-fat yogurt, yogurt or other filling

fresh herbs (suitable green onions, parsley and dill)

How to prepare a salad with cucumbers navaga:

1. navaga fillet cut into small pieces, then fry them in a pan in a small amount of vegetable oil. Cucumbers (and fresh and salted) cut into cubes and chop the greens thoroughly.
2. Mix all the products in one container, and then tuck them and mix thoroughly. Salt in this salad, you can not add.

Fish with young eggplants

Ingredients:

500g fillet navaga

2 eggplant midsize

1 tbsp. spoons of wheat flour

2 tbsp. tablespoons vegetable oil

one-third cup of pomegranate juice

a sprig of savory, the same amount of basil, a bunch of parsley

0, 5 cups garnet grains

a bundle of green onions

some salt

How to cook fish with eggplant:

1. Eggplant cut into thin rings and boil in a saucepan of lightly salted water, then cook the vegetables for 2-3 minutes. After that, remove the eggplant pieces, let them cool slightly, then remove all the moisture from the vegetables.
2. To do this, use the following technologies: - Put the pieces on the board, put another on top and place the goods in 2-3 kilograms. Thus eggplant will be compressed, and the moisture will flow out of them.
3. Then lightly fry pieces in butter and place. Fillets cut into pieces, podsolite and roll in flour and fry in a little oil.
4. Then on a platter lay out pieces of saffron cod, eggplant on top, pour their juice, sprinkle with chopped herbs on top and sprinkle with pomegranate seeds. This dish is very refined and surprise your household or guests.