Pollock dishes are always nutritious, appetizing and easy to prepare. Pollock stewed with vegetables is especially tasty. This dish is delicious both hot and cold. The fish meat turns out juicy, tender, saturated with the aromas of spices and the taste of vegetables.
Pollock fish stewed in tomato with vegetables - recipe
Ingredients:
- pollock carcasses – 950 g;
- onion– 250 g;
- carrots – 250 g;
- – 50 g;
- granulated sugar – 35 g;
- lemon juice(optional);
- bay leaves – 1-2 pcs.;
- allspice peas – 1-2 pcs.;
- purified water – 400 ml;
- wheat flour – 100 g;
- salt - to taste.
Preparation
Before cooking, be sure to defrost pollock carcasses and wash cold water and dry thoroughly with paper towels. Then we remove the fins from the fish, cut it into slices, salt them, season with ground black pepper and leave for twenty minutes. You can sprinkle the pollock with lemon juice if you wish.
Meanwhile, wash and peel the carrots and onions and chop into cubes or strips.
Roll the marinated fish in flour on all sides and brown for two minutes in hot oil in a frying pan.
Now we transfer the pollock slices into a casserole or deep saucepan, and in the same frying pan we brown the onion and carrots, adding if necessary vegetable oil. Then add tomato paste, pour in hot water, throw in the laurel leaves, allspice peas, season with salt, sugar, ground black pepper and bring to a boil. Pour the resulting gravy with vegetables over the pollock pieces in a cauldron and simmer the fish over moderate heat for fifteen minutes, covering the dish with a lid.
Pollock stewed with vegetables in sour cream in a slow cooker
Ingredients:
- pollock carcasses – 950 g;
- onions – 250 g;
- carrots – 250 g;
- bell pepper– 100 g;
- sour cream – 250 g;
- ground black pepper - to taste;
- - taste;
- wheat flour – 100 g;
- refined vegetable oil;
- salt - to taste.
Preparation
Thawed pollock carcasses are removed from the fins, washed with running cold water and dried thoroughly. 
paper towels. Cut the fish into slices of the desired size, rub them with salt and spices for fish and let them soak in the aromas for twenty minutes. Set the multicooker to the “Frying” or “Baking” mode, pour a little vegetable oil into its container and brown the pieces of pollock, previously rolled in flour. Then we temporarily take them out onto a plate, and put peeled and cut into cubes or strips carrots, onions and Bulgarian into the device. Bell pepper. Let the vegetables sit until they brown, return the fish pieces to the slow cooker, add sour cream, salt, ground black pepper and spices and, switching the appliance to the “Stew” mode, let it simmer for thirty minutes.
Pollock is one of the varieties of fish that is loved, perhaps, by everyone, young and old. Starting with the fact that it is easy and simple to clean, it is also easy to prepare. It is inexpensive, very tasty, even if you just fry it in a frying pan and roll it in flour. And it also has very few bones, especially small ones, which makes it one of the most favorite fish among children.
And the recipe and composition of the products are so simple that there is nothing special to share.
Today I offer one of these recipes. And if you have never cooked using it, then be sure to try it. You will like it!
Pollock with onions and carrots stewed in milk and sour cream sauce
We will need:
- pollock - 1 -1.2 kg (3 large fish)
- flour - 4 - 5 tbsp. spoons
- salt - to taste
- spices - to taste and desire
- oil - for frying (at least 0.5 cups)
- carrots - 1 piece (large)
- onion - 1 piece (large)
For the sauce:
- sour cream - 8 tbsp. spoons
- milk - 250 ml
- flour - 1.5 tbsp. spoon
- butter- 2 tbsp. spoons (40 g)
- salt, pepper - to taste
- nutmeg - a pinch
Frying fish
In this recipe, I decided to get a little creative and cook the fish not only with sour cream sauce, but also add milk to it. That is, our sauce will be similar to the famous and beloved “Bechamel”.
1. First, let's take care of the fish. Today I will use whole carcasses (if you can call them that). But in general, if you have fillet, then it will, of course, be much better.
There will be no need to remove bones from such fish. And if I were preparing the dish for the arrival of guests, I would certainly buy fillet in advance. Today the store didn't have it, so I had to buy whole fish. But it’s okay, we’ll cook it as it is. Moreover, there is also no time to fillet the fish.
2. Clean the pollock from the entrails and black film inside. Cut off the fins and thoroughly rinse the fish inside and out. The fish has small dark scales that do not need to be cleaned; they are easily and simply washed off if you rub them thoroughly.
3. Cut into pieces. You can change their size yourself. Some people like to cut the pieces thinner, while others like to cut them thicker. I have quite big fish, and I cut it into 4 parts, that is, quite large parts.
4. Salt the fish, sprinkle with spices, rub outside and inside, and let sit for 20 minutes so that the salt and spices penetrate into the flesh.
Today I decided to use as spices ground coriander, a mixture of thyme and basil, and I wanted to sprinkle the fish with cumin. I just wanted it and that’s it. I rubbed it in my palms and sprinkled it on the pieces. The smell was simply wonderful.
Goes well with fish and pepper. I also added a mixture of peppers, just a couple of pinches.
5. After the fish has sat for a while and absorbed all the tastes and smells, you can start frying. Pour oil into a frying pan and heat it thoroughly.
6. Pour flour into a flat plate. Dip each piece in flour and place in a heated frying pan.
There is no need to make the fire too high. Fish should be fried, not simmered or burned. About 3 - 4 minutes on each side will be enough, and you need to fry not only on the side, but also in the place of the cut (here the time can be only a minute, or one and a half).
At this stage it is important to retain the juices inside the fish. Therefore, fire and heat are important. If the heat is sufficient, the sides of the pollock will quickly become crusty and the juice will remain inside. If the fish languishes, the juice will leak into the oil. And then you have to pour it out. Conversely, if the fire is too high, the fish will quickly become crusty and remain raw inside. Which is also not the case.
Since we have a lot of fish, one batch is fried while the other waits its turn. There is no need to roll it in flour yet.
7. Place the fried fish on several layers of paper towels to allow excess oil to drain. There is no need to feel sorry for it, otherwise the dish will turn out to be too fatty.
By the way, if you still have a little free time, you can remove all the bones from the slightly cooled fish. Once it's fried, removing the seeds is pretty easy and quick!
8. While the fish is frying, let’s do the vegetables. Peel them, cut the onion into very thin half rings, and grate the carrots.
And on at this stage There are two ways of further preparation.
- fry onions and carrots in a frying pan with oil
- do not fry, and leave raw
I choose the second option because I think that frying fish and even vegetables is too much! But I must mention some nuances: if you don’t fry the vegetables, they will crunch slightly on your teeth, especially the onions. But in its raw form it will better give its juice to the fish, and it will turn out more juicy.
This doesn’t bother me, and we all have a good attitude towards crispy onions. If this is not the case for you, then fry the onions and simply grate the carrots. Or you can pour boiling water over the onion and let it sit for a while to soften it.
If there is free time left, then while the fish is frying (we have time to turn it over in time), and at this time we prepare the Bechamel sauce
Preparing the sauce
1. Place the butter in a small frying pan or saucepan and let it completely melt and warm up.
2. Add flour and stirring constantly, lightly fry. That is, the flour should warm up rather than fry. At the same time, do not allow the color to change to brown.
3. Gradually pour in the milk, stirring constantly using a whisk. It will help break up all the lumps that will form from mixing the flour.
4. As the milk warms, the mixture will begin to thicken. At the same time, you must remember to stir it so that nothing burns.
Add a pinch of nutmeg to the sauce, it will give a wonderful nutty note of flavor.
5. When the mixture thickens, add sour cream and mix again. Add salt and pepper to taste.
Let it boil, but do not boil. Switch off. The sauce is ready.
Bake fish in the oven
1. Prepare heat-resistant form and place the fried pieces of fish in it, quite tightly to each other.
I have an oval shape and all the fish fit snugly into it.
2. Place a layer of onion on top, either boiled, fried, or raw. We looked at the pros and cons of both.
3. Next layer- carrot. This layer needs to be salted a little, otherwise the layer will stand out from the overall taste and remain unsalted.
4. And the final layer - milky - sour cream sauce"Béchamel." We lay it out, trying to do it evenly, so that all the fish appear as if in a fur coat.
5. By this time, our oven should be preheated to 180 degrees. Place the mold with the ingredients in it. All this beauty will bake for 15 - 25 minutes, until the top is covered with a beautiful golden brown crust.
Once this happens, you can remove the pan from the oven. The dish is ready.
You can serve pollock either separately or with a side dish. Can be used as a side dish, or green beans, vegetables baked on a grill pan, or potatoes baked in the oven.
If you do not use a side dish for the dish, then prepare a salad, preferably a vegetable one, or cucumbers with tomatoes, or. I decided to grate green radish with carrots and seasoned it with a mixture of sour cream and mayonnaise.
Serve the dish hot, laying out the pieces in layers. So that the top remains, as if in a fur coat.
The fish in this dish is not dry; we were able to retain the juice inside. And also added juiciness with the help fresh onions and fresh carrots. And the coating of sour cream and milk sauce helped maintain juiciness during baking.
What pleased me was that although the fish was fried, it turned out not at all greasy, like the whole dish.
And of course, the taste and smell are just crazy. I'd rather start eating. And this is the most important argument for preparing this dish more often.
By the way, for those who love mayonnaise, you can prepare the same dish under a mayonnaise coat. The whole recipe remains unchanged, and instead of Bechamel sauce, we simply coat it with upper layer with this sauce. We bake it the same way and eat it with pleasure.
This method is even faster than the one proposed. You won't have to waste time preparing the sauce.
It’s just worth noting that this dish will contain more calories. But if you don’t count calories while eating, then you will also like this option.
Bon appetit!
Fish dishes are not only tasty, they are also very beneficial for our body. Fish is easily digestible and helps improve digestion.
There are a lot of recipes for preparing fish dishes. , marinated, salted, dried, smoked... And, of course, stewed. Easy to prepare stewed pollock , without spending a lot of time and without using any unusual, overseas products. Pollock itself is a little dry, so if you stew it with vegetables and seasonings, it will become much juicier and more tender. Today I decided to offer the recipe for just such a dish to you.
Cooking steps:
8) Place the remaining onions and carrots on the fish, sprinkle with parsley. Pour water just below the top vegetable layer. Cover with a lid and simmer over low heat for 1 hour. An excellent side dish for hot fish mashed potatoes, but can be served cooled as a separate dish.
Bon appetit!
Ingredients:
Fresh pollock carcass - 1 kg;
carrots - 3 pcs;
onions - 2 pcs;
sunflower oil - 100 ml;
seasoning for fish - 1 sachet;
salt, Bay leaf, black peppercorns to taste.
Pollock is a fairly common fish on our table. Despite the absence of pronounced taste qualities this fish is very popular, because you can cook a lot of tasty and healthy dishes. Yes, not only tasty, but healthy. Eating this fish at least a couple of times a week will help saturate the body with phosphorus, potassium, iodine, fluorine, vitamins PP and A. The beneficial properties of pollock help maintain health, help normalize blood pressure, metabolism, increase mental activity, and stabilize cholesterol levels. In addition, nutritionists say that beneficial features Alaska pollock helps maintain normal weight, so this fish is recommended for obese patients. This fish can be cooked in different ways, but today we will talk about how to stew pollock.
The simplest way, but no less refined and loved by many, is pollock stewed with onions and carrots. The ingredients are simple, the recipes are not very labor-intensive, but the fish turns out very tasty. So, the first recipe. For two servings we will need 500-600 grams of fish fillet, 1-2 onions, 2 large carrots, peppercorns, ground pepper, salt, a couple of bay leaves, vegetable oil for frying. Peel the onion and cut into medium cubes, and fry in vegetable oil until transparent. Add peeled and coarsely grated carrots to the onion and fry everything together until the carrots become soft. Wash the pollock, remove the fins and bones, cut into small pieces and place in a frying pan with the onions and carrots. Pour a glass of water (warm) into it, add pepper (ground and peas), then bay leaf, add salt and close the lid. After the water has boiled, reduce the heat and wait for the pollock to simmer for another 45 minutes without lifting the lid. At the end of cooking, place on plates and sprinkle with chopped herbs.
Stewed pollock - the second recipe. Take 1 kilogram of fish, wash it thoroughly, remove the fins, tail, entrails and cut into small pieces. Heat the frying pan, add vegetable oil and heat it up. Roll the prepared fish pieces in flour with spices (salt, pepper) and place in a frying pan. If the oil is well calcined, the pollock will have a beautiful golden crust. Cut 2-3 onions into half rings, grate 500-700g of carrots (preferably coarse). First, fry the onion, and then add carrots to it, add a little salt and pepper. Onions and carrots should never be fried in the same oil as the fish. Either take another pan or wash it out from under the fish. Upon completion of the frying process, sprinkle the vegetables with the juice of 1-2 lemons and fry for another 5-7 minutes.
Let's proceed to the final moment of preparing the dish - stewed pollock. Pour ¼ cup of vegetable oil into the pan, lay out half of the fried vegetables, then lay out the fish, and on top of it the rest of the onions and carrots. Add ½ cup of water (preferably warm), close the lid and let simmer for half an hour.
Another delicious recipe- pollock stewed with vegetables and tomato paste. Take 2 medium-sized fish and prepare it in the same way as in previous recipes. Fry for a little while (so that the crust sets). Cut the onion into half rings or rings, grate the carrots and fry it all on sunflower oil, adding salt and pepper to taste. You can take onions and carrots at your discretion, but so as not to overdo it, and not too little (2-3 pieces of both). Melt 100-150 grams of margarine in a saucepan and add 3-4 tbsp. spoons of tomato paste, fry for about 10 minutes. Next, add warm water so that the fish laid next is covered with water by at least 1-1.5 cm. Place fried vegetables on top and simmer for 40 minutes. You can serve the dish immediately after cooking, but the fish will be much tastier if you let it sit for a while (10-12 hours).
Pollock- inexpensive and very tasty fish, from which you can cook a lot different dishes. The most common way to prepare it is, of course, simply frying it in flour. But besides this, it makes delicious meatballs, pates, and casseroles. Pollock stewed and baked is very tasty. There are several options for baking it. For example, you can bake it with vegetables. Vegetables that go well with tender fish include onion, zucchini, eggplant, tomatoes, and carrots.
Today I will show you how quickly and tasty you can stew. The dish turns out to be low-calorie, so it can be consumed during those fasts when fish is allowed to be eaten, as well as on fasting days. Average calorie content ready-made dish does not exceed 80-90 kcal. per 100 gr.
Ingredients:
- Pollock carcass – 1 pc.,
- Onions – 2 pcs.,
- Carrots (medium size) – 3 pcs.,
- Tomato sauce – 2 tbsp. spoons,
- Spices – 5-10 gr.,
- Salt to taste
- Vegetable oil (sunflower)
Pollock in the oven with carrots and onions - recipe
The pollock carcass must be used frozen. This makes it easier to prepare and cut into even pieces. First, cut off all the fins. After this, cut the belly. Take out the entrails. As a rule, there are not many of them there. Remove the black film on the inner walls of the abdomen. Rinse the fish with cold water inside and out. Dry with napkins. Cut into pieces 5-6 cm wide.
Peel the onions and carrots. Cut the onion into half rings.
Grate the carrots using a Korean carrot grater.
Place the prepared carrots and onions in a frying pan with vegetable oil.
Simmer for 3-4 minutes. The carrots should be soft, but not crispy.
After this, add tomato sauce, salt and spices to the vegetables. Adjust the amount of tomato sauce and spices to your taste. If you want it spicier, add more. Sometimes I add homemade to carrots and onions for spiciness. You can add 1-2 teaspoons.
Stir the vegetables and simmer for another 2-3 minutes.
Place the pollock pieces in a baking dish. Lightly salt it.
Place carrots and onions on top of the fish. In the event that you cook not one, but 2-3 fish carcasses. Increase the amount of onions and carrots accordingly and layer the fish with vegetables.
Cover the form with a lid; if it is not provided, then simply wrap it in foil. This way the fish will turn out juicy. Put it in the oven. The oven should be preheated to a temperature of 180C. Pollock in the oven with onions and carrots should bake for 20-25 minutes.
Stewed fish in this way goes well with many side dishes, for example, rice, potatoes, buckwheat. The dish is served hot, immediately after preparation, but can also be eaten cold. Once cooled, stewed pollock tastes like canned food in tomato sauce. Using this principle, you can cook not only pollock, but also other sea fish. In addition, it is also possible to use ready-made fish fillets, then the cooking process will be even faster. Enjoy your meal.
