Composition / ingredients
Cooking method
Stage 1. Pre-thawed fish should be washed, and if necessary, remove the head, tail and insides. Then you need to cut the navaga into portions, add salt and pepper to taste.
Stage 2. Roll the fish in flour from all sides and fry in vegetable oil preheated in a frying pan until golden brown.
Stage 3. While the navaga is frying, you can start preparing the sauce. To do this, melt butter in a saucepan and fry finely chopped fennel in it until golden brown.
Stage 4. Pour in the wine, let it boil a little to evaporate the alcohol and add fish or vegetable broth. Cover and simmer over medium heat until the fennel is soft.
Step 5. Add garlic, and then gently introduce the egg yolk whipped with cream. Mix thoroughly. Add salt and pepper and leave over medium heat, stirring occasionally, until the sauce thickens.
Step 6. Add chopped herbs, mix and remove the saucepan from the heat.
Sauce and fish are ready to serve. Arrange on plates and generously pour the sauce.
Bon appetit!
At the end of cooking, add chopped herbs to taste. Stir again and remove from heat.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Navaga - 73 kcal/100g
