Navaga Baked with Spinach in Milk Sauce

Navaga Baked with Spinach in Milk Sauce - Russian Fish & Seafood Recipe

How to Cook & Prepare Navaga Baked with Spinach in Milk Sauce

600 g filleted navaga 25 g cheese
20 g parsley 40 g butter
20 g onion 400 g milk sauce
800 g fresh spinach Pepper, salt

Parboil the spinach and drain off all extra moisture. Cut it up and heat in butter. Season with salt and pepper. Parboil the filleted navaga in the stock to which parsley and onion have been added. Make milk sauce (see p.88) of medium thickness and add to it the fish stock. Bring to a boil and strain. Put the seasoned spinach on a platter and lay the fish on it. Pour over the milk sauce, sprinkle with grated cheese and dot with butter. Brown in the oven.

Codfish, Pike, Burbot or Catfish Baked with Spinach in Milk Sauce

Any of these fish may be substituted in the above recipe.

	Previous		Next
	Stewed Sauerkraut (or Cabbage)		Sprat Pudding