IN Soviet years pollock was the most popular fish, but even today, despite big choice seafood products, this fish does not lose its popularity. It has few bones, is quick to peel and easy to prepare. You can simply fry it in a frying pan or make something out of it tasty dish, like pollock stewed with carrots and onions - a classic recipe, with tomatoes or sour cream.
Pollock stewed with onions and carrots - the simplest recipe
Thanks to the vegetables, the fish is steamed with juices and turns out very tasty and tender. It can be served as a separate dish or combined with other side dishes.
Ingredients:
- 1 kg pollock;
- 45 g tomato paste;
- 155 g onion;
- 225 g carrots;
- oil, spices.
Preparation:
- If the fish is small in size, then leave it whole, or you can cut it into portions.
- Fry the cleaned fish in oil for a minute on both sides, transfer to a saucepan for stewing.
- In the oil where the fish was fried, now fry the onion rings until soft, and then add grated carrots to the vegetable, fry the vegetables until soft.
- Now put the tomato puree into the pan with the contents, stir, heat, pour in half a glass of water, salt and pepper the vegetables. Instead of tomato paste, you can use ketchup, tomato juice or grated tomato.
- Transfer the vegetable mixture to the fish, level it with a spatula, cover with a lid and simmer for 20-25 minutes.
Stewed in pots
Stewed pollock in pots is a simple and tasty dish. And thanks to the pots, the dish looks beautiful and appetizing.
Ingredients:
- 850 g pollock;
- three onions and three carrots;
- fruit of fleshy sweet pepper;
- spices, oil.
Preparation:
- Cut the carrots and pepper into strips, chop the onion into half rings. Place all the vegetables in a bowl, add salt, pepper, pour oil and mix.
- We cut the cleaned pollock carcasses into small pieces so that they are easy to put in and take out from the pots.
- Place all the ingredients in pots, pour in a little water and put in the oven for an hour (temperature 180°C). You can also add tomatoes to the recipe and replace the water with tomato juice.
Cooking in sour cream
Sour cream is often used for meat and fish dishes; with such a fermented milk product, the meat turns out tasty and very tender. Many housewives cook pollock stewed with mayonnaise, but nutritionists advise using sour cream for such dishes.
Ingredients:
- 425 g pollock;
- one carrot and one onion;
- 35 g flour;
- 55 ml sour cream;
- salt, pepper, oil.
Preparation:
- We cut the prepared pollock carcasses into pieces, add salt, pepper, bread them in flour and fry until golden brown in a frying pan with butter.
- Add chopped onions and grated carrots to the fish, fry for a few minutes, add sour cream, add a little water and simmer the dish until cooked for 15 minutes.
Pollock stewed in sour cream sauce
Pollock can be stewed simply in sour cream, or better yet, cooked sour cream sauce. This dish is suitable for both family and holiday dinners.
Ingredients:
- three large pollock carcasses;
- one large onion and one carrot each;
- 5 tbsp. spoons of flour;
- spices, oil.
For the sauce:
- 7-8 tbsp. spoons of sour cream;
- 255 milk;
- 1.5 tbsp. spoons of oil (drain);
- a pinch of nutmeg;
- spices to taste.
Preparation:
- We cut the pollock carcasses into fillets, sprinkle with spices and leave for 25 minutes. From spices you can take not only pepper and salt, but also use ground coriander, thyme or basil.
- After the fish has been soaked in spices, bread the pieces in flour and fry in hot oil for three minutes on each side. Afterwards, place it on a napkin so that the finished dish does not turn out too greasy.
- As soon as all the fish pieces are fried, fry the onion quarters and grated carrots in a frying pan until soft.
- Now let's prepare the sauce. Place pieces of the creamy product in a saucepan and put on fire. As soon as the butter melts, add the flour and fry it until the color changes (the grain should turn brown).
- Then pour in the milk drink, stir the mixture with a whisk and as soon as the mass thickens, add nutmeg, spices and sour cream, mix, heat and remove from heat.
- Place the fish pieces in the form, cover with vegetables and pour in the sauce.
- Place the pan with the contents in the oven for 20 minutes (temperature 180°C).
With marinated vegetables
Pollock with marinated vegetables is a proven and simple recipe for a dish with a rich taste and aroma.
Ingredients:
- two pollock carcasses;
- large onion and carrot;
- salt pepper;
- 2-3 tbsp. spoons of flour;
- 85 g tomato paste;
- 2 clove buds;
- 3 allspice peas;
- Bay leaf IR;
- butter, a couple of grams of sugar.
Preparation:
- In a frying pan with hot oil, sauté chopped onions and grated carrots, season the vegetables with tomato paste, heat for a couple of minutes and transfer to a bowl.
- Cut the pollock into pieces and bread in flour with spices, fry in oil until golden brown.
- Afterwards, cover the fish with the marinade, add all the spices and bay leaves, and simmer the dish until fully cooked. Serve hot or cold.
In tomato
Another option for cooking fish in tomato. This dish is suitable for those who adhere to proper nutrition, because, as you know, vegetables and fish products are not high in calories.
Ingredients:
- ½ kg pollock;
- two large onions;
- large carrots;
- ½ liter tomato juice;
- 2-3 cloves of garlic;
- dill greens.
Preparation:
- We cut the prepared pollock carcasses into pieces, put them in a bowl, sprinkle with salt and pepper.
- Cut the carrots and onions into thin rings and fry them in olive oil until soft. Place half of the vegetable mass in a bowl, and level the rest with a spoon.
- In another frying pan, fry the fish pieces rolled in flour.
- Place golden fish pieces on a vegetable bed and cover with the other half of the vegetable mass.
- Mix tomato juice with chopped dill and cloves of garlic.
- Add the resulting sauce and pour it into the fish with vegetables, cover with a lid and simmer the dish over low heat for 45 minutes.
There are no similar materials.
Step 1: prepare the ingredients.
First of all, put fresh frozen pollock in plastic bag, put it in a deep bowl, fill it with cold running water and thus defrost for 30–45 minutes, time may vary depending on the size of the carcasses. Next, wash the fish and dry it with paper kitchen towels, one by one we lay out on cutting board and remove the fins, tail, and, if desired, the ridge from each. Then cut the pollock into portions of the desired size, place them in a small bowl, season to taste with salt and ground black pepper, mix everything and leave it like that until use.
Meanwhile, with the help of pure kitchen knife remove the peel onion and carrots. We wash and dry the vegetables. Place the onion on a new board and chop it into rings, half rings, quarters or large cubes up to 1 centimeter thick.
Grate the carrots on a medium or coarse grater into a small bowl. After that we put it on kitchen table deep plate with sifted wheat flour and other products that will be needed to prepare the dish.
Step 2: prepare the gravy.
Now put a deep frying pan on medium heat and pour 2-3 tablespoons of vegetable oil into it. When it warms up, put the carrots and onions in there. Fry them until translucent and soft, stirring occasionally with a kitchen spatula. This process will take 2–3 minutes.
Then put sour cream and tomato paste into the frying pan and simmer them together after boiling. One minute. Then pour the resulting mixture with two glasses of purified water and season it to taste with salt, ground black pepper, bay leaf, and cloves. Next, bring the liquid to a boil, reduce the heat to the lowest level and continue to simmer the finished sauce on it.
Step 3: fry the fish.
While preparing the sauce, heat a clean frying pan with 50–60 milliliters of vegetable oil over medium heat. At the same time, carefully roll the fish pieces in wheat flour. Later 2–3 minutes Place the first batch of pollock in hot oil and fry it on all sides until golden brown.
Bring to full readiness at this stage no need, as soon as the fish is browned, transfer it to a plate and fry the rest in the same way.
Step 4: simmer the fish in the sauce.
Then put the fried fish in a frying pan with gravy and increase the heat under it to medium. After boiling again, reduce its level to low again, cover our dish with a lid and simmer it 10–12 minutes.
During this time, almost all the moisture will evaporate, and the fish will be fully cooked and imbued with a pleasant vegetable aroma. Turn off the stove and let the food continue 5–7 minutes, then put it in portions on plates and serve it to the table.
Step 5: serve pollock stewed with carrots and onions.
Pollock stewed with carrots and onions is served hot as a main second course. The ideal side dish for this dish is boiled, steamed rice, as well as jacket potatoes, mashed potatoes or a salad of fresh vegetables. The fish turns out spicy, with a slightly sour taste and a subtle aroma of vegetables. Enjoy!
Bon appetit!
When preparing this dish, you can use any spices for fish;
An ideal replacement for sour cream is cream;
Very often, leeks or red Bulgarian are used instead of onions;
You can cook any fish using the same method.
Stewed pollock with carrots and onions is a very healthy and nutritious dish. Such fish with vegetables can be an excellent option for family lunch or dinner. She's getting ready different ways. Most often it is made in sour cream or tomato sauce.
Pollock meat is very healthy. But in itself it does not have a pronounced taste and aroma. That is why a variety of spices are used in its preparation. This fish is kept in natural soy sauce, sprinkled with lemon juice or sprinkled with a mixture of seasonings. For example, to prepare a dish such as pollock and onions, rosemary, cloves, nutmeg, sweet, hot or allspice are usually used.
Since our stores never have fresh fish, before cooking it needs to be defrosted, the entrails, tail and fins removed, only then can the process begin. You can stew pollock in a frying pan, in the oven or in a slow cooker. Carrots and onions are sent to fish raw or sautéed. To prevent them from burning during the cooking process, they should not be poured big amount any broth, water or sauce.
Classic version
Using the technology below, you can quickly and without much hassle prepare tender pollock, stewed with carrots and onions. The recipe for this dish assumes the complete absence of vegetable oil. Therefore, it can be considered dietary. To prepare it you will need simple products, the purchase of which will have virtually no impact on family budget. In this case, you should have at hand:
- A couple of small pollock carcasses.
- Onion.
- Two carrots.
- Salt, herbs and spices.
Sequencing
In order for you to get truly tasty low-calorie pollock with carrots and onions, you need to strictly adhere to the recommended technology. The defrosted fish is freed from fins, washed and cut into not too thin pieces. After this, it is placed on a dry frying pan filled with a small amount of boiling water.
After a few minutes, chopped onion and grated carrots are placed on the fish. Cover the whole thing with a lid and leave to simmer over low heat. Literally five minutes later, the fish and vegetables are salted and seasoned with spices. If desired, the pieces can be turned over very carefully. Then they will turn out even tastier. After another seven minutes, the fish is removed from the stove, placed on plates, sprinkled with chopped herbs and served. It is usually used as a side dish for this dish. fluffy rice or mashed potatoes.
Option with tomato
This recipe turns out very juicy and tender. stewed pollock with onions and carrots. The presence of vegetables gives ready-made dish slightly sweet taste and delicious aroma. To prepare this dinner you will need:
- A kilo of fresh frozen pollock.
- Three onions.
- A couple of carrots.
- Three tablespoons of tomato paste and vegetable oil.
- One hundred milliliters of drinking water.
To prevent the pollock you made with carrots and onions from turning out bland and tasteless, make sure you have some salt, paprika and ground pepper on hand.
Process description
Vegetables are washed, peeled and chopped. Onions are cut into half rings, carrots into strips. The products prepared in this way are placed in a frying pan greased with vegetable oil and fried until the onion is transparent, remembering to stir constantly. After a few minutes, tomato paste, pepper, paprika and salt are added to the vegetables. Mix everything thoroughly and put half of the resulting mass in a separate bowl.
Place pre-washed, peeled and chopped fish on the remaining vegetables in the pan. Cover it on top with the previously set aside frying, fill it with water and put it on the stove. After the liquid boils, reduce the heat to low, cover the pan with a lid and leave to simmer. After about half an hour, stewed pollock with onions and carrots is completely ready to eat. It is served with almost any side dishes. But it goes best with pasta, boiled potatoes or porridge.
Option with sour cream
It should be noted that this technology is so simple that even an inexperienced housewife can handle it without any problems. You can use it to quickly prepare a tasty and healthy treat for dinner. So, on the menu - pollock with carrots and onions! The recipe for this dish requires the use of a specific set of ingredients. Therefore, check in advance whether you have in the refrigerator:
- Half a kilo of fresh frozen fish.
- One carrot and one onion each.
- Half a glass of sour cream.
- A tablespoon of tomato paste.
- A glass of water or vegetable broth.
Additionally, you will need flour, vegetable oil, salt and spices. Thanks to the presence of these ingredients, the pollock you cook in sour cream with onions and carrots will become more juicy and aromatic.
Step-by-step technology
The previously defrosted fish is freed from fins, tail and entrails. After this, it is washed thoroughly, trying to remove all the black film, cut into portions, breaded in flour and placed in a frying pan greased with vegetable oil. Place the browned fish in a saucepan and put it aside.
Now you can do the vegetables. They are washed, cleaned and crushed. The onion is chopped into thin half rings, the carrots are processed on a coarse grater. Immediately after this, the prepared vegetables are placed in a frying pan and fried for several minutes. Then tomato paste, sour cream, salt and spices are added to them. Mix everything thoroughly, add water or broth and boil for no more than a quarter of an hour. The resulting sauce is placed in a saucepan with fish and simmered under a lid over low heat.
After about ten minutes, pollock with carrots and onions, the recipe for which is discussed just above, is completely ready to serve. Usually used as a side dish vegetable salads, mashed potatoes or boiled rice.
Pollock stewed with vegetables is a delicious dish that can be served with any side dish. It is worth noting that such fish contains a small amount of fat. That is why this product is very often used in dietary nutrition.
Pollock stewed with vegetables: necessary ingredients
- medium-sized carrots - two pieces;
- onions - two heads;
- water - one and a half glasses;
- fresh frozen pollock - two pieces;
- vegetable oil - to taste;
- salt and pepper - on the tip of a small spoon;
- bay leaf - three or four pieces;
- flour - five large spoons;
- 30% cream - 70 milliliters.
Pollock stewed with vegetables: preparing ingredients
In order to prepare such a dish, first of all you need to wash and peel all the vegetables. It is advisable to grate the carrots on a coarse grater, and cut the onions into rings or half rings. After this, you can begin processing the fish. It should be washed thoroughly, all entrails, fins, head and tail should be removed. Next, the pollock needs to be cut into medium pieces (four centimeters thick) and proceed to stewing it.
How to stew pollock
To prepare such a dish you will need a deep frying pan into which you need to pour a little sunflower oil. If you stick healthy eating, then it is better to avoid this supplement. Each piece of pollock should be dipped in wheat flour on both sides, and then placed one at a time on a slightly heated dish. After the surface of the fish is slightly browned, turn it over with a spatula. Then you can immediately add one and a half glasses of water, salt, carrots, pepper, bay leaf and onions. The fish should be simmered under a tightly closed lid for 25-28 minutes. If necessary, the pieces of pollock can be periodically turned over with a spatula.
Stewed pollock: sauce recipe
As mentioned above, pollock belongs to the category of lean and lean fish. That is why it is better to add milk sauce during its preparation. In order to make it, you need to whip 30 percent cream with one small spoon of wheat flour. Five minutes before the fish is fully cooked, pour the milk sauce into the frying pan. It is worth noting that such an additive will not only add several hundred extra calories to the dish, but will also make it a tasty and satisfying lunch.
Useful tips
- As a side dish for stewed pollock, you can serve potatoes, pea porridge, pasta, spaghetti, beans, etc.
- If you are watching your figure, then during the process of stewing fish you should not add either vegetable oil or heavy cream. In addition, during a diet it is better to refuse side dishes.
- In order for your pollock dish to turn out not only tasty, but also pleasant to look at, it is recommended to stew the fish as described above, and it is advisable to fry vegetables (onions, carrots) in vegetable oil in a separate bowl.
- It is worth noting that such fish do not have too many bones, such as pike. That is why pollock stewed with vegetables can be given to a child without fear.
Fish is one of the most favorite foods of the inhabitants of our planet.
It has even more connoisseurs than meat.
Sea fish is especially held in high esteem.
Firstly, it contains in abundance useful material and vitamins. Secondly, dishes from sea fish tasty and at the same time dietary, without creating problems for the stomach.
The representative of the Pacific waters, pollock, has won its place on dining table long and strong. By taste qualities it is inferior to more expensive types of fish, but the nutritional value its high.
Good dishes are prepared from pollock. And they can decorate any table. The taste of pollock with onions and carrots is especially pleasant. This is one of the most useful compounds food products, recognized not only by consumers, but also by nutritionists.
Pollock with onions and carrots (in the oven, stewed, baked) - general cooking principles
Pollock is a nutritious and dietary product. Sold in stores and markets in frozen form: carcasses with and without heads, fillets. You need to approach the choice of fish responsibly, since a stale product will ruin not only the dish, but also your mood.
First of all, you need to take a closer look at the thickness of the ice crust. Its mass should be no more than 4%, and its thickness should be no more than two centimeters.
There should be no damage on the carcass, and the color of the meat should be white and clean without yellowish tints.
Stale fish can be identified immediately by its smell, even if it is frozen.
When buying pollock in a store, you definitely need to evaluate not only appearance, but also storage conditions, packaging integrity and shelf life.
Before cooking, defrost the fish, clean the belly and trim the fins. Then wash under running water. If there is caviar, it is baked together with pollock.
Vegetables are cut into strips, cubes, or randomly, depending on the cooking method.
The dish can be fried in a frying pan, stewed and baked in a mold, in heat-resistant dishes or in pots.
Pollock is prepared with the addition lemon juice, pepper, bay leaf, tomato paste, vegetable oil, sour cream, soy sauce and even wine.
1. Pollock with onions and carrots in the oven
Baked fish - light dish and dietary. Therefore, it can be prepared not only for lunch, but also for dinner.
Two fish carcasses.
50 grams of tomato paste.
Two cloves of garlic.
0.100 l red wine.
Pepper mixture, salt.
Using a grater to Korean carrots, chop the carrots.
Cut the onions into several pieces and separate the feathers.
Place the vegetables in a deep saucepan and fry. Add tomato paste and stir.
Pour in the wine. Salt and pepper. Fry until half cooked.
We cut the fish along the spine into layers.
Prepare the baking dish. Pour vegetable oil into its bottom. Load in half the vegetables. Cut the garlic into four parts and sprinkle on the carrots. We place layers of pollock on top.
Sprinkle the remaining vegetables onto the layer of fish.
Cover the pan with a large piece of foil. Place in the oven for three quarters of an hour (220 degrees).
Finished fish is served with herbs. Pollock can be eaten both hot and chilled.
2. Stewed pollock with onions and carrots
The finished dish carries the aroma far beyond the kitchen and makes you want to quickly eat at least a piece.
Pepper mixture, salt.
A tablespoon of sour cream.
Cut the fillet into small pieces and place in a bowl. Pepper, salt and mix well.
Dredge each piece generously in flour and fry on both sides. Transfer to a plate with napkins.
Cut the vegetables: onion into half rings, carrots into cubes. Peel the tomatoes and turn them into puree.
Fry the onion, add the carrots. Lightly salt, pepper and simmer until cooked with constant stirring. Add sunflower oil only at the beginning of stewing. Next, water is added.
Add tomatoes and sour cream. Mix.
Pour some of the vegetables into a saucepan. Place a fish ball on top. We alternate layers, there should be carrots and onions at the top. We put a couple of bay leaves.
Fill vegetables and fish to the brim hot water. It should cover the products completely. Simmer for thirty-five minutes. There is no need to remove the lid and stir.
3. Pollock with onions and carrots baked in pots
A simple way to cook tender and healthy fish. The dish is tasty and aromatic. Suitable for a nutritious but light dinner.
Carrots and onions - one each.
50 grams of Vologda butter.
Cut the pollock carcasses into pieces.
Cut the onion and carrot into cubes.
Line the bottom of the pot with onions and put carrots on top. Place four pieces of pollock on top of the vegetables. Pour in soy sauce to taste and pepper.
Sprinkle fish with onions and carrots. Put a small piece of butter. Add half a glass of water.
Cover the pots with a lid and bake for forty minutes (180 degrees).
4. Pollock with onions and carrots under marinade
The dish should be eaten cold. Fish soaked in marinade is tasty and nutritious.
Three medium carrots.
50 grams of flour and granulated sugar.
One tbsp. l. 6% vinegar
50 grams of tomato paste.
Seasoning for fish.
Mix salt and flour in a plate. Cut the pollock into small pieces, roll in flour and fry in vegetable oil.
Place the pollock on a plate. Separate each piece from the bones. Place in a shallow container.
Chop carrots and onions. Place the vegetables in the frying pan. Add tomato paste. Instead of oil, add water. Simmer until done.
Place the vegetables in a bowl and prepare the marinade. Add vinegar. Sprinkle with fish seasoning and add sugar. Mix.
Spread the vegetable mixture on top of the pollock. Leave the dish for an hour so that the fish is saturated with the marinade.
5. Pollock with onions and carrots and soy sauce
The fish is rosy and juicy. Soy sauce gave her a salty taste, and the carrot a little sweetness.
4 tbsp. l. soy sauce
Two tbsp. spoons of fat sour cream.
Cut the fish in half. We move it into a deep bowl.
Cut the carrots into thin strips.
Cut the onion into half rings and separate them into individual feathers.
Pour into a bowl for pollock. Add carrots here.
Pour the soy sauce into a plate and add sour cream. Sprinkle with pepper mixture. Stir to create a sauce. Pour over the fish and vegetables and stir again. If there is not enough salt, you can add it.
Cover the dishes and place in a cool place for two hours.
We take out the fish, roll in flour and fry in any vegetable oil until half cooked.
Add onions and carrots, pour in the rest of the marinade and continue cooking for another fifteen minutes.
The finished fish can be eaten with chopped tomatoes and cucumbers. It's a good idea to boil some rice.
6. Pollock with onions and carrots in tomato cream sauce
The fish cooked in a sour sauce made from tomato juice and cream turns out tasty and tender. We supplement the pollock with onions and carrots, and a complete dinner is ready!
200 ml 10% cream.
100 grams of flour.
One teaspoon of sugar.
Cut the cleaned pollock into centimeter pieces and roll generously in flour.
Fry the fish until half cooked.
Cut tomatoes and onions into small pieces.
Turn the carrots into sticks using a vegetable cutter.
Fry the onion until half cooked, then add the carrots and fry, remembering to stir, until tender.
Place pollock in a heat-resistant bowl, sprinkle carrots and onions on top. Put in the laurel.
Pour cream into chopped tomatoes and add sugar. Salt and pepper. Mix.
Pour over the fish and smooth it out. Bake for half an hour (200 degrees).
Place the fish on a beautiful plate and sprinkle with dill. Place baked vegetables next to each piece.
7. Pollock with onions and carrots in semolina
Pollock in a semolina “coat” is tender and soft. Vegetables add freshness and flavor to the dish. It is appropriate at any time of the day. An attractive and nutritious dish for those who love fish and stewed vegetables.
Carrot and onion - one piece each.
Cut clean and peeled fish into 1.5 cm pieces. Add salt and pepper.
Roll each piece in semolina. Fry in a hot frying pan on both sides. It is necessary for the semolina to stick to the fish. To do this, four minutes is enough to fry each side. The fish is fried in portions.
Place pollock in a deep saucepan and pour in a glass hot water. It should be steamed for about fifteen minutes so that the semolina is boiled and saturated with fishy taste.
Cut vegetables into cubes. Mix pepper, eggplant, zucchini and onion. Salt and pepper.
Place carrots in a hot frying pan and fry for a few minutes. Then add a mixture of eggplant, zucchini, pepper and onion. Simmer for ten minutes. Pour the contents of the frying pan into the saucepan with pollock. Cook for another ten minutes.
The dish is ready. You can set the table and serve.
8. Pollock with onions and carrots crusted with cheese
The dish is simple, but with a twist: the combination of cheese and mayonnaise heated in the oven will give pollock with onions and carrots an exquisite taste.
Carrots and onions - four each.
Art. spoon of lemon juice.
0.200 kg hard cheese.
Cut the fillet into pieces, dry with a napkin and place on a large plate.
Salt and pepper. Sprinkle each piece with lemon juice.
Chop vegetables as desired.
Fry the onion for sunflower oil. Add carrots and fry for another five minutes.
Place the layers in the mold alternately: vegetables, fish. At the bottom and at the very top there should be onions and carrots.
Pour mayonnaise and sprinkle with grated cheese.
Bake in the oven for thirty-five minutes (180 degrees).
It is advisable to wear gloves when working with fish, then you will not have to spend a long time washing your hands from the unpleasant and corrosive odor.
Pollock can be quickly defrosted in microwave oven. But it’s better if it defrosts itself at room temperature.
Carrots are grated on a regular grater, cut with a knife or chopped with a vegetable cutter. But if you use a Korean carrot grater, the product will be tastier.
The sour cream present in the recipe can be replaced with fermented baked milk or natural yogurt with a high percentage of fat content.
If there fresh tomatoes And tomato paste, you need to choose tomatoes. It's much tastier and healthier.