Dishes from boiled pollock recipes. pollock fish cooking recipes

Pollock unpretentious in cooking, so it can be fried, stewed, baked, cooked in a slow cooker or oven. This allows you to create a variety of dishes that will appeal to everyone.

How to cook pollock fish , this question is often asked by women who decide to diversify the diet of the family. Usually, such questions arise for those who would like to feed not only adults, but also children - many mothers are faced with such a problem as the refusal of capricious younger family members to eat healthy foods.

There are many ways to cook fish, if you have not only a stove, but also a useful slow cooker, then the number of recipes increases.

Pollock in a slow cooker

The slow cooker has become a lifesaver for many: after all, it allows you to get an excellent and tasty result in a short time, and besides, it does not require your constant control.

Ingredients:

pollock,
2 medium carrots
2 medium onions,
2 tbsp vegetable oil,
sour cream,
spices.

Cooking:

Defrost the fish ahead of time. Grate carrots on a coarse grater, finely chop the onion, mix, salt and put in a multicooker bowl, adding vegetable oil. Turn on the "Baking" mode for 40 minutes and proceed to the fish.
Clean out its insides, rinse in cool water and cut into portions, then season both sides with salt and pepper. If you bought already cut pieces, everything is simplified: just salt and pepper it. You can add special seasonings for fish, if you have them.
Don't forget to stir the vegetables. When 15 minutes have passed, carefully place the fish pieces in the bowl and forget about the dish for another 15-20 minutes.
Arrange pollock in 1 layer so that it cooks. If there is too much fish, then lay it out in 2 layers, but then the cooking time should be increased. At the very end, 5-10 minutes before the end of the cycle, pour sour cream over the dish and leave to cook.
This version of the recipe leaves room for imagination: you can place a layer of pollock between the layers of vegetables, you can add potatoes (then you will also get a side dish), you can use 2 tbsp sauce instead of sour cream. tomato paste, 500 ml cream, garlic cloves and 50 ml water. In the latter case, extinguishing will take about 1 hour.

Pollock baked in the oven under the marinade

The easiest and most democratic way to cook pollock in the oven is pollock baked in the oven under a vegetable marinade. Onions, carrots and some spices will change the seemingly tasteless and lean fish beyond recognition. Such fish under a fur coat can be served as an appetizer or as a main dish with a side dish.

Ingredients for the recipe:

pollock (fillet) 1 kg.
bow 2 pcs.
carrots 2 pcs.
salt pepper
cream 200 ml.
flour 2 tbsp. spoons
vegetable oil

Cooking method:

Cut the pollock fillet into portions, salt and pepper. Roll each piece in flour and fry until golden brown in vegetable oil. Peel onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater.
Fry onions and carrots in vegetable oil. Put the fish in a mold, on top of the pollock - vegetable passivation. Sprinkle vegetables with coarsely ground pepper. Fill with cream. Bake in the oven for 30-40 minutes until the cream is completely absorbed and the top starts to brown. You can sprinkle the fish with grated hard cheese 10 minutes before the end of cooking.

Pollock in the oven with potatoes, onions and mushrooms with mayonnaise

Dietary, fat-free pollock can be the basis of a hearty potato casserole. Baked pollock in the oven with potatoes, vegetables and mushrooms under mayonnaise and cheese crust no one will call tasteless. Mayonnaise and cheese add some calories to the dish. Potatoes soaked in fish and mushroom juice melt in your mouth, the dish is nutritious and very tasty.

Ingredients for the recipe:

potatoes 1 kg.
pollock (fillet) 1 kg.
champignons 500 g
onion 3 pcs.
carrot 1 pc.
mayonnaise 300 ml.
salt, pepper, seasoning for mushrooms
hard cheese 150 g.
vegetable oil 50 ml.

Cooking method:

Peel the onions and carrots, cut the onions into half rings, grate the carrots on a coarse grater. Mushrooms cut into plates. Fry the mushrooms in vegetable oil until the juice evaporates. Peel potatoes, cut into thin circles. Cut the pollock fillet into portions, salt and pepper.
Grease the bottom of the mold with vegetable oil. Lay out the potatoes. Lubricate with mayonnaise. Salt and pepper a little. Lay the raw fish fillet in one layer, sprinkle with spices. Next, lay out the onions, grated carrots and fried mushrooms. Spread generously with mayonnaise and put in the oven for 40 minutes.
Cheese grate on a coarse grater. 10 minutes before the end of cooking, remove the casserole from the oven, sprinkle with cheese and cook for another 10 minutes.
Advice: Young white champignons can not be fried, but put raw in a casserole. Large mushrooms with black plates are best fried, as the dark juice that stands out will turn the potatoes an unappetizing gray color.

Pollock in the oven in foil with sour cream

No wonder they say that everything ingenious is simple. Often, to prepare a delicious, gourmet dish, it is enough to make a minimum of effort. For example, pollock in the oven in foil with sour cream is cooked for 15 minutes or a little more. The result is a delicate, healthy, dietary dish with an exquisite taste.

Ingredients for the recipe:

pollock 200 g
onion -1/2 pc.
carrots ½ pcs.
dill 2 sprigs
pinch of sea salt
fat sour cream 1 tbsp. a spoon
bay leaf, peppercorns
ground pepper
vegetable oil 1 tbsp. a spoon

Cooking method:

Wash pollock and dry. Cut the onion and carrot into small pieces. Chop the dill. Mix dill with sour cream, salt and ground pepper. Dip pollock in the sauce and leave to marinate for a few minutes.
Tear off a piece of foil. Pour vegetable oil on the shiny side and spread over the surface. Put onions and carrots, hot peppercorns and bay leaf. Put the fish on top of the vegetables and pour the remaining sour cream sauce. Wrap the foil around so there are no holes left. Bake for 25 minutes in an oven heated to 200°C. The fish is cooked in its own juice and sour cream, so it turns out low-fat, tender and fragrant.

Pollock in the oven with vegetables in tomato

Canned fish in tomato sauce is loved by many. Pollock is no exception. Bake pollock in the oven with vegetables in tomato sauce. Vegetables will make the fish juicier and spicier. In addition to onions, carrots and tomatoes, try using bell peppers, zucchini, green peas. Those who do not like the specific smell of pollock, we recommend adding a clove of garlic and basil to the sauce.

Ingredients for the recipe:

pollock 2 carcasses
bow 2 pcs.
carrots 2 pcs.
bell pepper 2 pcs.
tomato paste 2 tbsp. spoons
tomato juice 2 cups
vegetable oil
salt, peppercorns and ground
Bay leaf
garlic 1 clove
dried basil 1/2 tsp

Cooking method:

Wash pollock carcasses and cut into small pieces. Salt, let stand 5-10 minutes. Rinse to remove excess salt. Discuss the pieces. Roll in flour. Fry until golden brown in hot vegetable oil.
Cut the onion, carrot and sweet pepper into strips. Pour some oil into the pan. Saute vegetables until soft. Add tomato paste, fry for 1-2 minutes, pour in tomato juice, squeeze out garlic, add pepper, bay leaf and basil. Bring sauce to a boil, remove from heat.
Put the fried fish pieces in the dish. Pour in tomato sauce. Bake in the oven for 20 minutes. Can be served both hot and cold.
Advice: According to this recipe, small carcasses can be cooked whole. Serve with rice or mashed potatoes.

Pollock in oranges

This recipe delicious pollock cooking for those who love the exotic.

Ingredients:

pollock fillet,
2 eggs,
equal parts potato starch and flour (about 2-3 tbsp each),
spices, salt, pepper, vegetable oil.

For sauce:

1 orange
juice of 0.5 lemon,
1 tsp Sahara,
1 tbsp starch,
100 ml of water.

Cooking:

Whisk eggs until light and add salt and pepper.
Cut pollock into thin pieces and put in the resulting mixture for 5 minutes.
At this time, mix the flour and starch thoroughly, pull out the pieces of pollock and roll them properly in breadcrumbs.
Put the fish in the pan and fry until golden brown.
To make the sauce, dissolve the starch in water, add all the other ingredients and heat over low heat until thickened.
Before serving, pour the pollock pieces with sauce.

A simple recipe for fried pollock

Ingredients:

1 medium fish;
2 onions;
salt, spices - optional;
flour - half a cup;
vegetable oil - optional.

Cooking process:

Defrost and wash the fish.
We cut off all the fins and cut the seafood into pieces.
Salt and add seasonings to all parts.
Roll the fish in flour and fry from all sides until a golden crust appears.
Add the onion after turning the pollock. Sprinkle with herbs on top.

Appetizing recipe for boiled pollock

Ingredients:

700 g of pollock;
3 onions;
2 bay leaves;
50 g butter;
pepper, salt - optional;
some lemon zest.

Cooking process:

Defrost the fish, wash it.
Remove the skin, cut along the ridge.
Cut into fillet pieces.
Sprinkle with salt, pepper.
We put the fish in boiling water, add the onion, bay leaf, pepper, lemon zest and cook for 20 minutes.
Drizzle the finished fish with oil.

Delicious baked pollock with cheese

Ingredients:

0.5 kg pollock fillet;
3 boiled beets;
2 onions;
50 g sour cream;
50 g of grated cheese;
salt, herbs - optional.

Cooking process:

Cut the prepared fish fillet into pieces.
Put seafood, onion rings, boiled beets in the form.
Drizzle with sour cream, sprinkle with cheese.
Bake for 15 minutes at 200°C.

Pollock recipe in a double boiler

Ingredients:

500 g pollock fillet;
salt, pepper - to taste.

Cooking process:

Wash and cut the fish fillet.
We put the prepared fish on the main baking sheet.
Add spices to pollock pieces.
We cook seafood in a double boiler for 30 minutes.

Pollock recipe in the oven

The whole set of useful properties inherent in pollock is complemented by new ones if you cook it in the oven. The most popular side dishes are potatoes and cereals.

The absence of vegetable oil and carcinogens will further emphasize the pollock diet, and the taste of baked fish has long been valued in the traditions of Russian cuisine.

Ingredients:

pollock - 1 pc.;
onion - 1 pc.;
dill - a small bunch;
sour cream - 75 ml;
spices;
ground pepper and salt - depending on individual preferences.

How to cook pollock in the oven:

Pollock is cleaned of bones, fins and offal;
In a shallow cup, the meat is sprinkled with salt and ground pepper (various spices can be added if desired);
The onion is cut into thin long pieces;
Dill is finely cut;
Dill is poured into a plate with sour cream and everything is mixed;
Pollock is placed in a two-layer foil. An onion is placed on top of the fish, after which everything is smeared with sour cream with pieces of dill;
The foil is sealed with an envelope and sent to the oven for 30 - 35 minutes.

While the fish is baking, you can cook grits or mash as a side dish.

This low-calorie dish will no doubt not leave indifferent family members and guests invited to the holiday!

Fried pollock in a pan

Fried fish is always very tasty, although less healthy than the baked version. Still, sometimes you want to treat yourself to something, so let it be fried fish, not fatty pork or beef.

Frying pollock in a skillet is a quick solution that will allow you to prepare a hearty dish for a lunch meal.

Ingredients:

pollock - 1 fish .;
carrots - 2 medium pieces;
2 bulbs.;
corn flour - 4 tbsp. l.;
pepper (ground) black - 0.5 tsp;
vegetable oil - 75 ml.

How to fry pollock:

Flour, along with salt and pepper, are mixed in a deep plate;
Fish meat is deboned, cut into large pieces and rolled in a flour mixture;
Pollack is slightly fried on each side (about 12 minutes);
Fried fish is laid out on napkins in order to remove excess fat;
Carrots are passed through a large grater. The onion is cut into large pieces. All this is placed in the same pan where the fish was, and browned, after which it is mixed in the same bowl with pollock.

Vegetables in combination with fried pollock fillet look cheerful and appetizing. Despite being cooked in a skillet, this is a fairly light dish. On top of that, it is also very economical and quick to prepare!

Pollock in batter in the oven

Fish meat baked in crispy batter always has a special taste. The process of chewing food becomes doubly pleasant. Thanks to this, the pollock recipe in batter is so common in Russian cuisines.

Ingredients:

pollock - 1 - 2 fish;
flour;
pickled cucumbers - 1 pc.;
chicken egg - 3 pcs.;
ketchup and mayonnaise - 50 g each;
cream - 50 ml;
garlic - 3 pcs.;
salt - to taste.

Pollock in batter, step by step recipe:

Fish meat is divided into medium pieces;
Eggs, cream and salt are mixed in a deep bowl;
Flour is added to the same bowl, after which everything is brought to a homogeneous consistency;
Pollock falls out into an egg-flour substance, and then is fried on both sides;
Mayonnaise and ketchup are poured into a blender. Cucumber and garlic are added there too. As a result of grinding, pollock sauce is obtained;
Fish parts with a crust are placed in a mold and poured with prepared sauce;
The form is placed in the oven for 25 minutes.

The process of preparing pollock in batter is not the easiest, but not very complicated either. The taste of the dish is amazing, and cooking in the oven contributes to the greater benefits of this recipe.

It is extremely difficult to resist the temptation to send a piece of pollock in batter into your mouth!

Pollock in a multicooker for a couple

This recipe does not contain oil at all, and the process of cooking in a slow cooker eliminates the production of carcinogens and harmful fats.

All this provides a high dietary benefit of pollock in a slow cooker. The preparation is as simple as possible, which makes the dish popular with bachelors who control their weight.

Ingredients:

pollock - 1 pc.;
lemon juice - 25 ml;
spices - 55 g;
salt - according to mood.

How to cook pollock in a slow cooker:

Pollock is cleaned of offal, but the skin remains. The spine is removed and the fish is cut into 4 pieces;
The fish is soaked with lemon juice and spices - these ingredients are rubbed into the fish meat, and then pollock lies on the table for 10 - 20 minutes;
When the meat is soaked, it is placed in the multicooker bowl. The “Steam cooking” mode is set - the exact time depends on the multicooker model.

Fast and incredibly easy! Pollock in a slow cooker is the easiest recipe for cooking this cod sea fish. All its beneficial properties are preserved, and the taste is distinguished by tenderness - fish pieces “melt in your mouth”!

Pollock marinated with carrots and onions

A simple appetizer suitable for any type of side dish is obtained by stewing pollock with these common vegetables. This is a rich dish that will provide a hearty dinner.

It can also be packed in an airtight container and taken to work.

Ingredients:

pollock - 2 kg;
carrot and onion - 1 pc.;
Bay leaf;
wheat flour - 4 tbsp. l.;
sugar - 10 g;
tomato paste - 80 ml;
vinegar - 1.5 tbsp. l.;
vegetable oil - 4 tsp;
black pepper and salt.

How to cook pollock under the marinade:

The fish is freed from the insides and cut into narrow slices;
Flour is poured into a bowl, in which pollock slices are crumbled;
The pan is heating up. Pollack with breading is fried over a powerful fire to an appetizing color, and then removed from the pan;
Onions and carrots are chopped and stewed for a five-minute period;
Tomato paste is carefully diluted in a small amount of boiled water and added to the pan. All ingredients are sautéed for another five minutes, after which they are salted and flavored with bay leaves and pepper. Now you can add vinegar. The marinade is stewed for another 10 minutes (the fire is minimal);
Pollock in a deep bowl is poured with marinade and left for several hours.

The dish is ideal for holidays and celebrations - it has proven itself well as an appetizer for festive drinks.

On ordinary days pollock marinated will be a good variety in the daily diet. It should not be cooked too often, once a month is enough.

During this time, eaters will have time to miss the specific taste of pollock under this simple and tasty marinade!

Pollock with rice in the oven

One of the most useful pollock dishes. Its combination with rice enhances the dietary properties of both ingredients, and the oven allows you not to spoil them with excess fat. It turns out tasty and nutritious.

Ingredients:

pollock - 2 kg;
1 pc. onions and carrots;
tomato;
tomato paste - 2.5 tbsp. l.
vegetable oil - 55 ml;
rice - 100 g;
mayonnaise - to taste;
salt, pepper, etc. - taste.

How to cook pollock with rice in the oven:

Bones and fish offal are removed, pollock is cut into medium-sized pieces;
Next, the fish is fried on each side for a couple of minutes;
The rice is washed and boiled in lightly salted water;
Carrots are passed through a large grater. The onion is cut into rings. These components are fried with oil, and after 5 minutes pasta is added to them, and everything is stewed for another five minutes;
Rice is thrown into the pan and mixed with vegetables. After light frying, these ingredients are sent to a baking dish;
A layer of pollock is placed on them, and the whole dish is decorated with a mayonnaise cover;
Everything is cooked in the oven for 25 minutes.

The prepared dish is mixed again and served to the table to the delight of all those present!

Grilled Pollock Recipe

An unusual recipe that will resonate in the hearts of barbecue lovers and the like. With all the low-fatness of pollock, grilled fish is well fried and has a rich taste.

Ingredients:

pollock - 5 pcs.;
garlic - 5 pcs.;
vegetable oil - 225 ml;
seasoning ready;
lemon;
salt - to taste.

How to cook pollock on the grill:

The fish is cut in half - only the tail parts are used;
Freshly squeezed lemon juice is poured into the dishes with the fish. Fruit pulp is placed on top of pollock;
Garlic is crushed and mixed with salt, oil and all seasonings. The garlic substance is also sent to the fish;
The tails fall off well in all the contents of the dish. Then the fish closes and waits in the refrigerator for half a day;
The grill grate with fish tails laid out on it is turned over 2 times in 10 minutes, the crust should be well fried and covered with kinks.

With this dish you can surprise everyone and pleasantly please, because meat or sausage kebabs can already become quite boring, but pollock will be new!

Fish from the cod family - pollock, can greatly enrich the culinary arsenal of any housewife. Pollock is affordable and easy to prepare, its benefits are very high, and the taste can satisfy even a gourmet.

Pollock allows you to show your creative talents by combining it with various ingredients and garnishes.

Experiments with this fish, as a rule, end with the appearance on the table of an appetizing and nutritious dish that looks its best!

What kind of epithets are not awarded pollock. It is called a boring fish, nondescript, tasteless, empty and many other disrespectful definitions. In fact, it's not like that at all. Yes, indeed, pollock is not a fatty, dryish fish, but dishes from it are low-calorie, which will not increase cholesterol. Therefore, pollock justifiably takes its rightful place in the menu of slender, mobile and energetic people for whom it is important to have good health and a beautiful figure. They need to know how to cook pollock fillets in the oven and in the pan.

Pollock contains all the necessary micro and macro elements, vitamins and proteins. It regulates human blood sugar and has excellent antioxidant properties. Only this should make you include this wonderful fish in your diet and find out how to cook delicious pollock fillet, especially since its characteristics allow you to include this cod fish not only in medical diets, but also in baby food from the age of eight months.

Another advantage of pollock is its neutral taste. This is great, because on the basis of a delicate delicate taste, you can create any flavor bouquet and aroma that will meet the needs and preferences of absolutely everyone. The wallet rejoices at its price, and all busy men and men enjoy its availability. any nearest store has both carcasses and fillets in its assortment.

According to nutritionists, the most correct way to cook pollock fillet for daily nutrition is stewing on a vegetable pillow. The most popular and simple recipe is pollock fried in batter or even without batter in a mixture of sunflower and butter in a pan. But at the festive feasts, it is absolutely in vain to bypass it. Although you can cook an elegant dish from pollock, like from any cod fish, the main thing is to choose the right partners for it. And then this dish will be not only healthy, but tasty and effective, and, if necessary, even retain all the dietary properties.

Pollock fillet in the oven

Ingredients:

600-700 g pollock fillets;
500 g potatoes;
2 onions;
1 carrot;
200 g of hard cheese;
1-2 red bell peppers;
lemon;
mayonnaise;
sour cream of any fat content;
cream of any fat content;
deodorized vegetable oil;
salt pepper.

Cooking:

Cut the pollock fillet into small pieces, season with salt and pepper, squeeze out a little lemon juice, set aside for a few minutes to soak. Then fry in a hot frying pan in a sufficient amount of oil. Peel the potatoes, boil until half cooked and cut into flat strips or circles. Cut 1 onion and fry, add finely grated carrots and simmer together with onions until the carrots change color, add 10-20 olives cut into halves, if desired and simmer for a short time. If the mass is dry, pour a little brine from the olives. Cut the bell pepper and the second onion into rings (you can take the second onion red). Coarsely grate the cheese or just cut into thin small slices.

Prepare a baking dish for pollock in the oven - coat with butter or margarine and sprinkle with semolina or breadcrumbs. Put potatoes at the bottom of the mold, pour a couple of tablespoons of cream over it. In the second layer, put half of the onion mixture, the whole pollock on it, evenly pour a couple of tablespoons of sour cream, put cheese and the second half of the onion with carrots and olives on top. The next layer is bell pepper. Put raw onion rings on it and pour everything with mayonnaise. Bake pollock fillets with vegetables in a hot oven at 180-200°C for about 20-25 minutes. Serve in the form. You can decorate with lemon slices, tomatoes and sprigs of fresh mint.

For diet, it is worth excluding olives, mayonnaise and raw onions, but you can add a layer of fried and grated apples in large slices (narrow slots on a tetrahedral grater). It is easy to enhance the taste of a pollock fillet dish and make it more spicy with the help of pickled cucumbers or tomatoes, in addition, you can change the sequence of layers.

Video recipe

Pollock in the oven in a "nut" coat

Ingredients:

800 g pollock fillets;
1 cup chopped walnuts;
2 tbsp. l. milk;
2 eggs;
flour;
salt pepper;
odorless sunflower oil.

Cooking:

Wash the pollock fillet, dry it, cut into small portions (at the rate of 3-4 pieces per serving), season with salt and pepper, set aside for a while, you can refrigerate for 15 minutes. At this time, beat the eggs, add milk and beat again. Roll the prepared fish pieces in flour, dip in eggs with milk and thoroughly breaded in nuts. All breaded gaps should be covered with a spoon. In a frying pan, fry the pollock fillet on both sides in enough oil so that the fish seizes and a crust appears on it. Transfer to a baking dish, smeared with oil, put in the oven at 180 ° C and bring to readiness. On the side in the form on small sheets of foil, you can lay out a couple of slices of lemon zest so that its aroma is absorbed into the fish. Put ready-made pieces of pollock fillet on a plate on top of fresh lettuce leaves, garnish with lemon, tomatoes and herbs.

ADDITION! For a denser breading of pollock fillet, you can cook a lezon. To do this, separate the yolks from the proteins, beat the yolks a little, mix with warm boiled milk, at the rate of 80-100 ml per 1 yolk, until a homogeneous mass is obtained, which is heated with stirring until thickened. Boiling is not allowed! It is in the season that the fish is lowered before breading with nuts.

This recipe has a variety. Pollock fillet pieces flavored with salt and pepper are poured over with lemon juice, and they are necessarily breaded using a lezon in a mixture of chopped nuts with dry porcini mushrooms (30 g of mushrooms for 200 g of nuts). Mushrooms make a big difference in flavor, as long as they are from a reliable source, best harvested, processed and dried by yourself. In addition, chopped fresh cilantro or dried dill can be added to pollock breading.

Video recipe

Pollack fillet zrazy with mushrooms in a frying pan

Ingredients:

1.5 kg of pollock fillets;
1 onion;
200-250 g fresh or frozen champignons;
chopped parsley and dill;
odorless sunflower oil;
salt pepper.

INGREDIENTS for sauce:

1.5 cups of fish broth;
¼ cup white wine;
½ cup cream;
3 yolks;
2 tbsp. l. butter;
1 st. l. flour;
lemon juice.

Cooking:

Defrost pollock fillet, wash and dry, with a sharp knife, holding it obliquely, cut across the fibers into small plates, starting from the wide part to the tail. Spread the slices on the board and beat each one with careful light movements with a wooden mallet. The hammer should be held by the middle of the handle, this will soften the force of the blow. In vegetable oil, fry finely chopped onions, add chopped mushrooms to it and fry them until tender, pour 1-2 tbsp greens into the pan. l., salt, pepper and simmer for a couple of minutes, adding a little water if necessary.

On each slice of pollock fish, previously sprinkled with salt and pepper on both sides, put a little stuffing, wrap the edges to the center on two opposite narrow sides and then roll the slice along the long side. If the tubes do not hold, chip them with toothpicks. Put the zrazy seam (toothpick) down in a hot pan and fry in sunflower oil, first from the side of the seam so that it fixes, then from all sides. Take out the toothpicks, again put the pollock fillet zrazy in a deep frying pan with the seam down, pour a couple of spoons of fish broth and simmer until cooked under a lid over medium heat. You can add fish spices to the broth. Transfer the finished zrazy from the pollock fillet to a dish or into a deep porcelain bowl, close and wrap so as not to cool.

In the same deep frying pan in 1 tbsp. l. melted butter, fry flour, salt, add broth, boil, add wine and cream, boil again and reduce a little over low heat. In a small saucepan, grind 1 tbsp. l. butter, gradually add slightly beaten yolks to it and grind everything together. Gradually pour in the sauce, heat almost to a boil, put the saucepan in a water bath and cook the sauce, stirring until the cream thickens, add lemon juice to taste at the end, mix. Pour pollock fillet zrazy with hot sauce and serve immediately.

Video recipe

Potato cutlets stuffed with pollock

Ingredients:

200-300 g of pollock or fillet;
1-1.2 kg of potatoes;
2 eggs;
1 onion;
milk or low-fat cream for boiling pollock or a vegetable pillow (onions, carrots, herbs) for stewing;
butter;
vegetable oil;
thin breadcrumbs;
green onions, fresh dill and parsley;
salt pepper.

Cooking:

Boil the potatoes and, without waiting for it to cool, mash into a puree with a pusher or meat grinder. Add to it 1.5-2 tbsp. l. butter (can be replaced with heavy cream), chopped herbs and a slightly beaten raw egg, season with salt and pepper to taste, mix everything well.

Make stuffing. To do this, there are two options for preparing pollock - stew on a vegetable pillow in a small amount of water with the addition of a small amount of vegetable oil or boil in milk for 8-9 minutes. Cut pollock into pieces, if it is cooked on a pillow, then mix these pieces with a pillow. Hard boil an egg and cut into small cubes or grate coarsely, chop the onion and fry. Mix pollock with egg and onion.

Make cakes from potato dough, put 1 spoonful of pollock filling on each and wrap in the form of an oval pie. Roll in breadcrumbs to get a thicker and crispier crust; add large crackers to thin breadcrumbs. Fry quickly on a very hot pan on all sides.

However, just like that, cutlets from, not only with fish, but also with meat filling, are usually not served on the festive table. They offer a variety of sauces.

The recipe for a universal sauce for fish dishes

Ingredients:

250 g canned peppers, artichokes or mushrooms;
700 g chopped tomatoes canned in their own juice;
75 g pitted olives;
1 large onion;
2-3 cloves of garlic;
a large bunch of fresh thyme;
a small bunch of fresh parsley;
2 tbsp. l. olive oil;
salt, pepper as desired.

Cooking:

Finely chop the onion, olives, herbs. Grind the garlic with a fine grater or garlic press. Drain brine from peppers or mushrooms and chop. Heat oil in a frying pan, add onion and thyme, fry for 5 minutes. Add garlic and pepper (artichokes, mushrooms) and cook for another 2-3 minutes. Put the tomatoes and olives in the pan, mix and taste, salt and pepper as desired. Simmer for a few minutes over low heat until the sauce thickens. Pour the sauce with parsley, mix and serve in a gravy boat or a deep porcelain bowl.

Video recipe

Thus, there are many recipes for pollock fillets in the oven and in the pan, which can be used to decorate the festive table. Only in each of them you need to invest love and a little imagination. And some savings will allow you to accompany these dishes with fine wine and complete the meal with a chic dessert.

How do you like to cook pollock?

If you decide to make a fish for lunch or dinner, then you are probably interested in how easy and tasty it is to cook pollock. After all, this product is available: it can be found in any store and it is inexpensive. There are several variations in the preparation of this fish, and the 3 recipes below are also elementary easy. Even a novice culinary specialist will cope with such gastronomic tasks on "5+". Pollock can be baked breaded or fried in flour. However, this fish cooked in foil turns out to be especially appetizing and healthy.

Appetizing pollock sticks

You can cook pollock tasty and easy if you make sticks with appetizing breading out of it.

On a note! These sticks can be made for future use by freezing them in the freezer. Homemade semi-finished products are stored for up to 3 weeks.

The number of servings is 4.

Ingredients

To prepare such a delicious and at the same time simple dish, you need:

pollock fillet - 800 g;
flour - 200 g;
salt - 2 pinches;
egg - 4 pcs.;
breadcrumbs - 350 g;
fresh dill - 1 bunch;
ground pepper - ¼ tsp;
vegetable oil - 150 ml.

Cooking method

Making mouth-watering pollock sticks is easier than ever.

First you need to cut the fish fillet into sticks.

Several inflorescences should be torn off dill.

Greens need to be washed, dried, cut as finely as possible. It should be distributed over the working surface and dried for 5 minutes.

Greens are mixed with flour.

Everything is mixed evenly.

Whisk eggs in a separate bowl. Season them with pepper and salt.

Pieces of pollock should be rolled in flour mixed with dill.

Then they are dipped in the egg mixture.

Next, the sticks are thoroughly rolled in breadcrumbs.

The oil must be heated in a frying pan. Fish sticks are laid out in it. They should be fried for about 1.5 minutes.

On the reverse side, they need to be kept on the stove a little less.

On a note! To remove excess oil, ready-made sticks should be laid out on a paper towel.

The dish is ready!

Pollock baked in foil

Pollack baked in foil is delicious, simple and healthy. Such a dish can be quite attributed to the diet.

Cooking time - 30 minutes.

The number of servings is 4.

Ingredients

To prepare this dish, you need:

lemon - 1 pc.;
pollock - 1 kg;
pepper mixture - 1 tbsp. l.;
onion - 2 pcs.;
salt - 1 tbsp. l.;
bay leaf - 1 pc.;
sour cream - 100 g.

Cooking method

This fish is very easy to prepare.

Pollock is cut coarsely.

The fish is transferred to a deep plate. The juice from the lemon that has just been squeezed is poured into it. Everything needs to be salted. The fish is sprinkled with a mixture of peppers.

The cut is filled with sour cream.

Everything is well mixed.

The peeled onion is cut into half rings.

Prepared pollock is laid out on the foil.

Sprinkle the top of the fish with sliced onions.

Then Lavrushka is laid out, and the foil closes at the edges.

The blanks are transferred to a baking dish or on a baking sheet.

It remains only to send the fish to the oven, heated to 180ºС. It must be baked for half an hour.

Note! To make pollock very tasty, keep the fish unfolded in the oven for the last quarter of an hour.

It's incredibly delicious and simple!

Pollock fried in flour

The easiest way to cook delicious pollock is to fry it in flour. It turns out appetizing and satisfying, and you can garnish such fish with potatoes, rice, fresh vegetables.

Cooking time - 20 minutes.

The number of servings is 6.

Ingredients

To prepare such an unpretentious delicacy, you need a minimum set of ingredients:

flour - 130 g;
pollock - 2 pcs.;
vegetable oil - 160 ml;
salt - to taste.

Cooking method

It is not difficult to fry pollock in flour.

The fish must be thawed and rinsed in water. Fins and entrails are removed. Pollock is washed again. The carcass is cut into portioned pieces.

On a note! To turn the fish over without crushing it, use a wooden spatula.

Pollock is a fairly budgetary and completely undeservedly forgotten fish. This is in vain, because it is very useful, as it contains many vitamins and minerals. This type of fish is quite simple to cook, since there are no difficulties in the process. The meat has a slightly sweet aftertaste and has a rather dense and elastic texture.

How to choose the right fish in the store

If you buy a ready-made fillet in a store, you should definitely examine the type of carcass. The color of the fillet should be completely natural. The presence of spots or yellowness in certain places is excluded. Glaze made of ice must be completely transparent. Fish should not be bought when the ice is heavily snowed.

If you buy pollock fish in the form of a carcass, you should first look at its scales. It is important that there is no mucus, yellowness or darkening. The belly of pollock must be elastic, and not swollen. By smell, the fish should fully correspond to the usual smell of fish, without the presence of any extraneous flavors that have an unpleasant tint.

The easiest and most popular way to cook fish is frying pollock in a pan. It is best to use fish fillets. Although it has a higher cost, you can avoid the complicated process of cleaning and cutting the carcass. Thanks to this, you can save quite a lot of time.

In order to cook fried pollock, you will need the following ingredients:

pollock fillet - five pieces;
flour - three spoons;
kitchen salt;
pepper - to taste;
sunflower or olive oil.

Cooking steps:

At the first stage, you will need to defrost the fillet, rinse it thoroughly, cut into portions, add salt and pepper. You can add a little lemon juice for a spicier taste. This completes the preparatory work.
Next, roll the fish in flour. In a hot frying pan, add vegetable oil, which you like. The fish should be fried over medium heat on both sides until a golden crust forms.
Already cooked fish fillets should be laid out on a paper towel in order to drain the fat there. This will make the crust crispier.
Put the finished dish on a plate. Boiled potatoes or fresh vegetables are good as a side dish. The method presented to your attention will make it possible to preserve the juice in the fish as much as possible.

2. Pollock in the oven

Baking this fish is quite simple. It is enough for you to put the pre-treated carcass into a mold and send it to the oven for half an hour. The remaining nuances will depend on the recipe according to which the preparation is planned.

It is very good if you already have a ready-made fillet in stock, as it is defrosted quite quickly and does not need any additional processing at all. The fillet is easy enough to simply rinse with water and dry thoroughly with paper towels.

Most often, pollock fish is baked in foil. This is important so as not to overdry the fillet. In addition to the main taste of fish, vegetables, cream, mayonnaise, and various cheeses can give additional notes. It is quite enough sometimes to pre-roll the pickled fish fillet in flour and place on a baking sheet.

In order to prepare this dish, you will need the following ingredients:

fish fillet - five pieces;
mayonnaise - a couple of tablespoons;
favorite spices - to taste;
olive or sunflower oil;
salt pepper.

Cooking steps:

The fish should be prepared. To do this, you need to thoroughly rinse the pollock fillet under running water and dry it with paper towels.
Fish should be marinated with spices about an hour before baking. You can use any seasonings you like.
After one hour, place the pickled fish on a baking sheet. The oven must be set to one hundred and eighty degrees. The baking process lasts for thirty minutes.
Periodically, you should water the fish with the released fat. Thanks to this, you can achieve an incredibly crispy crust.
Ready fish should be put on a dish and garnished with fresh vegetables and herbs.

Such a dish can decorate any holiday table. Although pollock fish has a rather low cost, your family and friends will definitely appreciate its taste and aroma.

In order to cook Pollock according to this recipe, you will need the following ingredients:

- pollock fillet - one kilogram;
- flour - about a hundred grams;
- table salt - to taste

To prepare a marinade for fish, you need:

onions - two heads;
carrots - two pieces;
Bulgarian sweet pepper - one large;
tomato paste - one hundred grams;
salt - to taste;
vinegar;
any vegetable oil for frying.

Cooking steps:

The fish fillet should be thawed, dried with a towel and cut into pieces. Slices must be sprinkled with salt and spices, breaded in flour.
The fish must be fried in a pan until golden brown.
Carrots must be grated. A mixture of vegetables should also be pre-fried in a pan.
Add tomato paste, salt, spices and vinegar to the fried vegetables. The goal is to make a sweet and sour marinade. The total mixture must be simmered for about ten minutes.
Next, put the fish in a chicken or pan and simmer in this form for fifteen minutes. At the end of cooking, it is necessary to cool the fish and put it in the refrigerator for one day.

The finished dish should be put on a dish and served as an appetizer. You can decorate with herbs before serving.

You can learn how to cook pollock deliciously using 11 original recipes. This fish is good for health, it has few bones, so not only adults, but also children will like dishes from it.

Pollock fried in a frying pan

This is a universal recipe by which you can cook sea and river fish.

For cooking you will need:

pollock 1.5 kg;
4 tbsp. l. soy sauce;
lemon juice 2 tbsp. l.;
a mixture of peppers;
5 g salt;
flour 160 g;
100 ml vegetable oil.

Step by step description:

After cleaning the fish, cut it into small pieces.
Pour soy sauce and juice of half a lemon, salt and pepper, mix, refrigerate for 5 hours.
Heat vegetable oil in a frying pan.
Dip fish pieces in flour. Roast until done, about 7-9 minutes. Turn over to the second side, cover with a lid.
Put the finished pollock on napkins to absorb excess fat.

According to this simple recipe, fried pollock in a pan turns out fragrant, golden on the outside and juicy inside.

Recipe for stewing in sour cream sauce

Pollock with sour cream goes well with any side dish, it is easy to cook.

Required Ingredients:

pollock 1200 g;
120 g flour;
onion 1 pc.;
salt;
100 ml vegetable oil;
sour cream 100 g;
250 ml of water.

Step by step description:

Wash and clean pollock, divide into pieces.
Dip in flour and fry in a skillet.
Finely chop the onion, fry it with two handfuls of flour in oil.
Add sour cream to the skillet.
Pour onion 1 tbsp. hot water and simmer for 10 minutes.
Put fried pollock in the prepared sauce.
Simmer for 7 minutes with the lid closed.

Delicious sour cream sauce is a wonderful gravy, and the fish in the sauce is very tender and juicy.

Delicious fish cakes

This recipe is remarkable in that pollock cutlets come out really tasty. The fish fillet is chopped with a knife to preserve the juiciness of the minced meat.

Products:

pollock fillet 1000 g;
200 g white loaf;
large onion 1 pc.;
1 egg;
salt 20 g;
50 g semolina;
olive oil;
milk 50 ml;
dry parsley 5 g;
ground pepper 2 g.

Step by step description:

Prepare minced meat from boneless fillet - cut it into small pieces.
Cut off the crusts from the bread, and soak it in milk, add semolina to it.
Finely chop the onion.
Add the egg, onion and swollen bread to the minced fish.
Salt and pepper, add dry parsley.
Knead the minced meat with wet hands until smooth, form cutlets.
Heat a frying pan, pour oil into it, and fry the cutlets on both sides over medium heat until golden brown.
When you turn the cutlets on the second side, do not forget to cover the pan with a lid and reduce the heat.