Fried Navaga with potatoes in Steba DD1 ECO

Category: Yeast bread
Fried Navaga with potatoes in Steba DD1 ECO

Ingredients

Medium Navaga 2 pieces
Bulb onions 1 piece
Potatoes 4 pieces
Sunflower oil for frying
Salt, pepper (I took lemon) taste
Flour to roll fish

Cooking method

  • I love navaga. Clean, few bones. I bought it yesterday. Unfortunately, I did not find a very small one, I took an average one. I love the North one more than the Far East one. Lucky, she got caught. I haven't made just a fried fish for a long time, but I love navaga just this, just fried.
  • Cooking (done in a Teflon bowl):
  • 1. Navaga fish is good, without scales, so we cut off the head (if any), fins, gut. Wash the fish, dry it, salt it, pepper it. You can sprinkle with lemon and roll in flour.
  • 2. Turn on the multicooker, Roasting mode for 10 minutes. We are waiting for Stebik to squeak that he is ready. Pour in oil and place the fish.
  • Peel the onions, cut into half rings and add to the fish. After 5 minutes, turn the fish over and stir the onion. We fry until the end of the program.
  • 3. Peel the potatoes, cut them into rather thin semicircles, salt and coat with mayonnaise (or sour cream).
  • 4. After the end of the Roasting mode, add the potatoes (I put them in places free from fish) and mix a little with the onions.
  • We set the Fish mode, by default (0.7 pressure, 7 minutes). The pressure gained in 3-4 minutes. After Stebik's signal
  • I waited about the end while the lid is unlocked (10 minutes) and bon appetit!
  • I liked very much to fry the fish in Stebik. Nothing flies, does not splash, nothing burns. Those who love navaga know that when frying it can turn out to be dry. In Štebik it turned out to be soft, juicy, perfectly fried. Highly recommend.

The dish is designed for

2 servings

Time for preparing:

20-25 minutes

Cooking program:

Roasting, Fish

Note

NAVAGA is a sea fish. Length up to 40 cm, weight up to 700 g. The body is slender, the caudal fin is well separated and truncated. The coloration of the back is yellowish-green or brownish-gray with dark spots ("marble" pattern), the sides and belly are silvery-white.

Navaga inhabits from the Barents and White Seas to the mouth of the Ob; in the northern waters of the Pacific Ocean, a close species lives - the Pacific navaga, or vakhnya. Fishing object. The best cod is considered Mezen, Kolguev, Pechora. The meat is tender, juicy, aromatic, contains 15-17% protein, up to 2.8% fat. It goes on sale uncut and only in frozen form. Thanks to its good taste, easy digestibility and the absence of small bones, navaga can be used to prepare healthy meals for baby and diet food. It is good fried, it is also used for making fish caviar, salads.

Masinen
Elena, thanks for the recipe))
ElenkaM
To your health, Masha! I only got really fried fish in Štebik, so I decided to tell you.
Masinen
Elena, we need recipes)) the collection should grow and replenish with sweets)
ElenkaM
Quote: masinen

Elena, we need recipes)) the collection should grow and replenish with sweets)
We will replenish!
Vikulina
Elena, what a ruddy fish and potatoes! I will definitely try to cook it. Only because of what the pressure has accumulated. Sour cream?
ElenkaM
Victoria! Who knows. There is not much oil, then there is liquid (juice) in onions, potatoes and fish, and sour cream, of course. The pressure built up very quickly.
Today I just fried a fish. Without onions and potatoes in vegetable oil. It turned out great. Even better than the first time. The pressure also picked up and even faster. Try it.It turns out delicious, fast and clean!
Vikulina
Elena, I will definitely try, so I suddenly wanted fried fish with potatoes, cod lies in the freezer - waiting in the wings

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