How to cook pollock with carrots. Pollack stew

This fish can be prepared in many ways. But one of the favorite options for many housewives is stewed pollock, a recipe with onions and carrots of which we suggest you take note. This is another simple, but nevertheless quite sophisticated way to “figure out” delicious food in a minimum of time.

Despite the lack of a pronounced taste, pollock is a very popular dish on the tables of Russians. Fish goes well with vegetables, herbs, sauces and spices, and if desired, a wide variety of dishes can be prepared from it.

Stewed pollock with onions and carrots is especially good. It turns out very juicy, fragrant and bright in taste thanks to simple ingredients that are always at hand. Well, if we talk about the benefits, then eating such fish at least 2 times a week helps the body get the amount of phosphorus, potassium, iodine and fluorine it needs.

Fish prepared in this way retains a maximum of useful substances and trace elements. This dish is very well complemented by a side dish of mashed potatoes with fresh herbs.

Ingredients:

1 kg of pollock (about 4 medium carcasses);
3 large onions;
3 carrots;
30 ml of odorless vegetable oil;
1 st. water;
salt pepper.

Cooking:

Cut the prepared fish carcasses into portions.
Grate the carrots, chop the onion into cubes or half rings.
Heat 30 ml of oil in a deep dish and fry the slices (about 2 minutes on each side). As a result, a crust should form, which will not allow the fish to fall apart.
Fry the carrots and onions too and add to the contents of the dish. Salt and pepper all ingredients.
Pour into the fish 1 tbsp. warm water, bring to a boil, reduce heat to medium, cover and simmer for about 40 minutes.

Juicy fish in a creamy sauce

The fish turns out to be very juicy and fragrant, while the more onions and carrots you use, the tastier you will get the “main character” of the dish.

Ingredients:

2 medium pollock carcasses;
2 onions;
3 carrots;
heavy cream;
salt.

Cooking:

Tender pollock fillet

To prepare this dish, it is best to use a cauldron or a thick-walled pan. This will reduce the time by almost 2 times.

Ingredients:

700 g pollock fillet;
3 onions;
4 tbsp. l. flour;
2 carrots;
3 sweet peppers (optional)
salt, pepper to taste;
4 tbsp. l. tomato paste;
50 ml vegetable oil, odorless.

Cooking:

Dip the fish fillet in flour. Do not regret flour.
Heat the pan and fry the fish pieces until golden brown to keep them juicy and tender.
Separately fry the carrots and onions.
Put the fillet fried to a crust, sautéed vegetables, pepper cut into strips, and tomato paste diluted in half a glass of warm water in a saucepan.
Reduce the fire to a minimum, cover the dishes with a lid and simmer for at least 20 minutes.

Pollock in Algerian

The basis of the dish is the traditional Algerian marinade - chermula, which goes amazingly well with fish compositions. It includes very fragrant spicy herbs, garlic, cumin and other ingredients that together make the taste simply amazing.

Ingredients:

2 tsp chermulas;
25 ml of wine vinegar;
400 g of pollock;
300 ml of water;
2 cloves of garlic;
200 g of onions (it is better to use red lettuce varieties);
200 g carrots;
250 g of tomatoes;
¼ st. finely chopped parsley;
45 ml of olive oil;
salt.

Cooking:

Prepare the fish marinade: add parsley, oil, crushed garlic, vinegar to the charmula and beat everything well with a fork.
Dip the fish cut into pieces into the finished marinade and soak it for half an hour.
Fry chopped onions and grated carrots together until golden brown, then add sliced tomatoes and pour in water.
Stew the vegetables for 5 minutes and spread the pollock along with the marinade.
Close everything with a lid and simmer over low heat for about half an hour.

Fish prepared according to this recipe is a great alternative to fried pollock. The dish is very tender, very fragrant and incredibly beautiful.

Ingredients:

1 kg of pollock;
1 carrot;
1 onion;
200 g of mayonnaise;
100 g of water;
Bay leaf;
10 black peppercorns;
salt.

Cooking:

Cut the washed fish into pieces and salt.
Cut carrots into thin circles, onions into rings and half rings.
Pour oil into the pan and distribute circles of carrots and onions, put pieces of pollock on top.
Dilute mayonnaise in warm boiled water and fill it with fish and vegetables. Close the lid and simmer on the smallest fire for 20 minutes.
After this time, add a couple of bay leaves, peppercorns and simmer for another 20 minutes.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Nutritionists believe that fish should be eaten at least once a week, because it contains the iodine and phosphorus necessary for the body. Those who cannot afford expensive salmon steaks or sturgeon skewers, be sure to pay attention to the recipes for fish baked in the oven. Proper preparation turns inexpensive blue whiting, cod or pollock into an excellent dish.

How to cook pollock deliciously

On the shelves of our stores you can often find frozen pollock. In order to cook dinner for a family of 3-4 people, it is better to buy two carcasses - the average length of the fish is 25 cm, but it decreases during heat treatment. If you buy already cut fillets, pay attention to the color - the fish should be white, without pronounced yellowish or pink spots.

If you bought a whole pollock carcass, you need to gut it before cooking. This will require a sharp thin knife. First you need to defrost the fish - put it in a pot of cold water. Grab the carcass firmly by the tail, scrape off the scales. After that, cut off the head of the fish, open the belly. It is necessary to act carefully so as not to hurt the gallbladder, otherwise the taste of the finished fillet will be spoiled. Clean out all the insides, take out the spine. Rinse the fish under a strong stream of water, pat dry.

Cooking pollock fillets in the oven allows you to choose your favorite topping. If you bake it with potatoes or a lot of vegetables, then an additional side dish is no longer required. The abundance of sour cream, mayonnaise, fried onions will give the dish a particularly delicate taste, and dried herbs and spices will help get rid of the specific fishy smell that not everyone likes.

Pollock in the oven with carrots and onions

This is a popular recipe by which you can cook not only pollock, but also pike perch or blue whiting. It becomes especially relevant in winter, when the body lacks vitamins. Such a simple and inexpensive dish, like pollock with carrots and onions, baked in the oven, can provide you with a whole range of useful substances. In order for the recipe not to get bored, there are several variations of it.

Baked

Fish in the oven with carrots and onions is a simple recipe that any housewife will master. For a change, pollock dishes can be prepared with the addition of mushrooms or Chinese cabbage. Required:

pollock carcasses - 2 pcs.;
carrots - 2-3 pcs.;
onions - 3 pcs.;
champignons (optional) - 600 g;
salt, pepper, spices for fish.

To prepare this recipe, you will need a little oil for frying. You can choose sunflower or olive - it depends on your preferences. Prepare the fish like this:

Wash and dry the fillets. Rub it with salt and fish spice mix.
Cut the onion into small cubes or half rings (as you prefer). Place in skillet, add oil and fry until onion is golden brown.
After 3-4 minutes, add chopped carrots there. Continue to pass for 6-7 minutes.
If you want to add mushrooms, then rinse them, cut into slices and fry in a separate pan until all the moisture has boiled away. Mix with onions and carrots.
If you gutted pollock yourself, you do not need to cut off the tail. Place the vegetable mixture inside the abdomen, brush lightly with oil, and then place the stuffed fish on a baking sheet. If you bought a ready-made fillet, then first place it on a baking sheet, and then cover it with a hat of fried vegetables.
Bake 40 minutes.

in sour cream

This recipe is suitable for those who want to serve fish with boiled potatoes or rice. The dish turns out fatty, but very tender. You will need:

pollock - 1 kg;
sour cream 20% - 200 g;
onions - 2-3 pcs.;
cheese - 50 g;
salt, pepper, fresh herbs - to taste.

Similar pollock recipes do not allow the use of an oven, but of an ordinary stove and a frying pan - then you get stewed fish in sour cream sauce. However, baking makes the taste more savory. Prepare like this:

Cut the pre-cut fillet into slices (about 3 cm wide).
Cut the onion into half rings. Lightly fry with butter, add sour cream and a little (half a glass) of boiled water to it. Simmer until about a third of the sauce has evaporated. Add spices.
Place the pollock in a deep baking dish or a fireproof skillet. If you want to cook a la carte dish, arrange in pots. Fill with sauce.
Cover the dish with a lid and place in an oven preheated to 180 degrees. Bake for half an hour.
Sprinkle the fish with grated cheese and fresh herbs and leave for another quarter of an hour.

Under the marinade

Marinated fish (or fish in Greek) is one of the most common cold appetizers. This nutritious dish helps out in the heat, when you don’t feel like cooking something hot at all. The ingredients required are simple:

pollock - 1 kg;
carrots - 4-5 medium;
onions - 3-4 medium;
black peppercorns - 1 teaspoon;
salt, dried herbs - to taste;
sunflower or olive oil - 4-5 tbsp. spoons.

You can add other vegetables to this mixture. However, first try cooking according to the basic recipe:

Wash and dry the fillets. Cut into pieces.
Lightly fry pollock in a pan, put in a deep saucepan.
Chop onions and carrots. Fry them alternately in a small amount of oil, mix.
Grind black pepper with a mill so that small pieces (not powder) are obtained. Add to vegetables.
Lay the vegetables on top of the fish in the pot. Put on a small fire and simmer for 40-50 minutes. Can be baked in the oven.
Pollock marinated with carrots and onions is served chilled, so you need to store the dish in the refrigerator.

in foil

This recipe is useful if you want to serve whole pollock. You will need:

pollock carcasses - as much as you want;
salt, spices for fish - to taste;
milk - 125 ml;
lemon - 1 pc.;
rosemary - 3-4 sprigs.

Foil is required for baking. Make sure that there is at least two meters. Prepare the dish like this:

Rinse the fillet. Since there are no additives in this recipe, pollock can be soaked in milk in advance. This will make the fish softer and help get rid of the peculiar smell. Leave for an hour.
Dry the fish, rub with salt and spices. In the abdomen, put two or three slices of lemon, a sprig of rosemary. Wrap the carcass in foil.
Put in the oven, bake for 40 minutes. For 10 min. before the stage of readiness, open the foil so that the pollock is covered with a crispy crust.

Video recipes

Even experienced housewives do not always know how to gut fish, preferring to buy ready-made fillets. However, whole carcasses are a good way to save money. A detailed video instruction will explain how to properly free the fish from the insides, and at the same time will tell you some original recipes, thanks to which you can delight your family with new dishes.

Softening dryish fried fish by stewing is a simple method, and the result is very positive. Especially if you stew with vegetables that will complement the dish with their taste.

Carrots and onions also make great cushions for seasoning, whether you're looking for a flavorful dish or something spicier you're planning. Often used refinement with the addition of wine is also appropriate here. Pollock gratefully perceives such a neighborhood, and by diversifying spices, you can get both the aroma of Mediterranean cuisine and the sharpness of Far Eastern dishes.

Stewed pollock with onions and carrots - general principles of cooking

It is almost impossible to buy pollock chilled or fresh, it is sold only in frozen form. Sold both gutted and with heads.

Before you start cooking, the fish should be properly thawed. To do this, put the carcasses in advance in any suitable dish and leave on the table until completely thawed.

Well-thawed carcasses must first be washed with running water. If the fish is not gutted, then first they cut off the head and remove all the insides, along with a dark (black) film lining the abdomen from the inside. The liver and caviar, if any, are not thrown away, but stewed along with the fish.

The upper and lower fins are very small and sharp, so they should be cut along with the side fins. It is also recommended to remove the tail.

After that pollock for stewing with onions and carrots is cut into pieces. So that the dish does not have a ridge and small bones, fillets are often used. It can be bought or separated from the bones by cutting with a sharp knife from the ridge in the direction from tail to head.

So that vegetables or fish do not burn when stewing, they add a little water to them or pour them with specially prepared sauces.

Vegetables are crushed and added raw or pre-sautéed.

With onions and carrots, pollock can be stewed on the stove in a frying pan, a small saucepan or a cauldron. In pots or a deep brazier - in the oven. The dish will turn out to be no less tasty if you cook it in a slow cooker.

Stewed pollock with onions and carrots in a tomato in a pan

Ingredients:

A kilogram of pollock ice cream;

A teaspoon of granulated sugar;

Two large bulbs;

300 gr. carrots;

Garlic - 3 teeth;

Half a liter of tomato juice.

Cooking method:

1. Cut off all the fins from thawed carcasses, scrape off the scales and chop off the tails with a knife. Cut open the abdomen, remove the black film and wash well from the inside. Pat dry, cut into pieces and place in a small bowl. Salt and mix gently.

2. Fry thin rings of carrots and onions in olive oil until softened. Spread half of the vegetables in an even layer in the same pan, and set aside the second part for a while.

3. In a clean frying pan with intense heat, heat the oil and fry the pieces of fillet, boned in flour, in it. It will take at least 2 minutes. to one side.

4. Lay the fried fish in a pan on the sautéed vegetables in a layer. Then put the remaining vegetables on them and level them.

5. Squeeze garlic into tomato juice with a press, pepper, add chopped dill and salt.

6. Pour the prepared sauce into the pan with the dish and put on a slow fire. Simmer covered for 45 minutes.

Stewed pollock with onions and carrots on cabbage leaves

Ingredients:

Pollock fillet, ice cream - 700 gr.;

Two carrots;

Prue cabbage leaves.;

Two leaves of lavrushka;

1.5 tsp peppercorns, black;

Two slices of a medium apple;

According to 2 tbsp. l. - thick tomato and 15% sour cream (low fat);

"Spices for frying fish."

Cooking method:

1. Cut a well-washed fillet into portions. Salt, season with fish seasoning and leave to stand. After half an hour, fry in a pan in heated oil until half cooked.

2. Cut the carrot into cubes, and the onion into half rings.

3. Lubricate the cooking bowl of the multicooker with lean non-aromatic oil and cover the bottom with cabbage leaves.

4. Put a layer of onions and carrots on the leaves, and pieces of fried fish on them. Put apple slices in the center and drown them a little. Add lavrushka, black peppercorns.

5. Mix sour cream with tomato, salt and spices. Add 2.5 cups (300 ml) of water and pour the mixture into the slow cooker.

6. Cook in the "Extinguishing" mode for an hour and a half.

Stewed pollock with onions and carrots in pots

Ingredients:

Three small carcasses of pollock;

Seven medium potatoes;

Two lettuce bulbs;

350 gr. fresh carrots;

200 gr. fatty (not less than 20%) sour cream;

50 gr. butter natural butter;

120 ml "Sherry" or 180 ml "Aligote".

Cooking method:

1. Defrost the fish in advance. Gut the insides and rinse well with water. Remove the tails, cut off the fins and remove the skin. Separate the fillet from the bones and cut it into medium-sized (centimeter) cubes.

2. Chop the onion into large slices. Straws of the same size - carrots, and cut the potatoes into small sticks.

3. Take refractory pots and put half a teaspoon at the bottom of each. oils.

4. Then lay the carrot, laying it in a layer, pieces of fish fillet on it, and onion on top of it. Pour two tablespoons of sour cream over the onion layer and smooth. Next, lay out a layer of potatoes and a few small pieces of butter on top of it. Add fine salt and season everything with ground pepper.

5. Dilute the wine with a glass of water and pour 6 tablespoons of this mixture into each filled pot. Cover the pots with lids and place on a baking sheet in a cold oven.

6. Turn on the heat, bring the temperature to 180 degrees and simmer the dish in pots for about 40 minutes.

Stewed pollock with onions and carrots in sour cream sauce

Ingredients:

One and a half kilograms of pollock;

Four large lettuce bulbs;

Carrot - 3 pcs.;

25% sour cream - 500 grams;

Juice from 1/8 small lemon;

"Spices for fish" - 5 gr.

Cooking method:

1. Cut off the heads and tails of pre-thawed fish. Gut the insides and remove all films from the inside. Do not throw away the liver, you can put it in a dish.

2. Carefully, so as not to damage the skin, scrape off the scales with a knife and cut the fish into slices 3 cm thick. Place in a deep bowl, add a little salt, season with spices to taste, add lemon juice. Pour in three tablespoons. oil, mix gently and leave to stand, marinate for 20 minutes.

3. Heat the olive oil well in a frying pan over medium heat and fry the fish pieces until they are golden brown. Dip fish well in flour before frying.

4. Dilute the oil in half a liter of hot water, cool slightly and add sour cream.

5. Chop the onion in half rings, and rub the carrots coarsely on a grater.

6. Layer prepared vegetables and fried fish in a small roasting pan. Lightly salt each layer, season with spices a little and pour over everything with sour cream sauce. Cover the broiler with a lid or cover the top tightly with foil.

7. Put only in a preheated oven, cook at 190 degrees for half an hour.

Stewed pollock with onions and carrots under sour cream in a frying pan

Ingredients:

One kilogram of pollock ice cream;

Medium bulb;

small carrot;

300 ml of pasteurized milk;

200 grams of 20% sour cream;

Lean, non-aromatic oil.

Cooking method:

1. Wash pollock carcasses well, gut and clean from scales. Remove the tails with fins and cut into medium-sized portions. Season with spices, salt and pour milk for one hour.

2. Then lightly dry the pollock pieces on a towel and lightly fry on each side, first rolling in flour. Do not bring to readiness, fry quickly so that only a light golden crust appears on the surface.

3. Transfer the fried pieces to a clean pan, sprinkle with coarsely grated carrots and thin onion half rings.

4. Pour in salted and slightly diluted sour cream, lightly salt and simmer at a minimum heat for 20 minutes, covered with a lid.

Stewed pollock with onions and carrots with mayonnaise

Ingredients:

850 grams of gutted pollock (without heads);

400 gr. carrots;

Five peas of allspice.

250 gr. Luke;

Two bay leaves;

A couple of pinches of ground pepper;

80 gr. fat ("European") mayonnaise.

Cooking method:

1. Finely chop the onion, grate the carrot into a medium grater and mix well. Salt, add granulated sugar and mix everything well again.

2. Rinse the carcasses under the tap. Remove the remains of the viscera from the abdomen, cut off all the fins and tails. Cut pollock into pieces of arbitrary size and rub each with a mixture of salt and pepper.

3. Put a layer of half of the vegetables in a small pot, put a part of the fish on it, then the remaining vegetables and again the fish. Put the mayonnaise and smooth with a spoon so that all the pieces of pollock are under it.

4. Carefully, so as not to wash off the mayonnaise layer, pour cold water into the pot. It should take up only 2/3 of the volume.

5. Put the container on a low heat and simmer with a slight boil for half an hour. If foam appears on the surface, remove it with a spoon or slotted spoon.

Stewed pollock with onions and carrots in a thick tomato marinade

Ingredients:

Pollack gutted, without heads - 900 grams;

Onions - 3 large onions;

Half a kilo of carrots;

Lavrushka;

Two tablespoons of thick tomato;

Black peppercorns and ground.

Cooking method:

1. Rub the carrot with a medium grater and fry it in refined vegetable oil. Put thin onion half rings to the carrots. Add a little salt to your taste, sweeten slightly and continue to simmer for another 10 minutes. At the end of cooking, add the tomato, season with ground pepper and, mixing well, simmer for another 2 minutes.

2. Rinse the carcasses with water pressure, removing everything remaining in the abdomen. Cut off the tails, cut off all the fins and cut into pieces. Roll each piece well in flour and fry until half cooked in vegetable fat (corn, sunflower or olive oil).

3. Fold the fried fish in layers in a small saucepan or cauldron, shifting each layer of vegetables stewed with tomato.

4. In an incomplete glass of water, dilute 2.5 tablespoons of white flour and pour the resulting mixture over the fish.

5. Add peppercorns, you can put a leaf of parsley and simmer over low heat for ten minutes.

Stewed pollock with onions and carrots - cooking tricks and useful tips

Pollack carcasses can be thawed in water or in the microwave. This will speed up the thawing process, but the dish will lose its juiciness.

To prevent pieces of fish from falling apart, be sure to fry them and do not stir the dish when stewing.

Sour cream for the sauce can be replaced with full-fat yogurt, and tomato paste with fresh tomatoes or juice.

So that the fish cooked with lavrushka does not taste bitter, try to get all the leaves immediately after the dish is ready.

Also, when choosing a bay leaf, pay attention to its color. It should be less green and more brownish. Such leaves have a good "laurel" aroma, but they almost do not give a sharp taste and smell.

Carrots also mean a lot for the final taste of the dish. It should be juicy, with a thin inner "core" and necessarily sweet. Sometimes it is even worth adding a little sugar when stewing it.

If this is not against your culinary principles, try to salt the fish a little, and make the vegetables sweetish and add all the seasonings to them. A dish with such a twist will be very tasty cold. But it should be served with hot fluffy mashed potatoes.

22.08.2017, 22:13

Pollock in the oven - 7 recipes for how to cook pollock in the oven

Posted on August 22, 2017

In continuation of the fish theme, today we will prepare such a dish as pollock in the oven. The fish is quite tasty, healthy, easy to prepare, has no small bones. You can talk about the pros for a very long time, but you can cook very quickly.

Pollock is a commercial fish and is therefore available almost all year round. Prices do not bite and almost any family can afford to buy pollock once or twice a month.

We take the carcass, prepare it, salt, pepper, sprinkle with spices. Put in the oven for 30-40 minutes depending on the recipe. While the fish is cooking prepare the side dish.

If you want to reduce the cooking time to the maximum, then it is better to take pollock fillets. It is enough to defrost the fillet and rinse it under running water and it is ready for baking.

You will have to tinker with a pollock carcass a little longer, but carcasses are also different. There are also not many fuss already gutted with them. And if you take a whole frozen pollock, then you will have to defrost and gut yourself. But there are pluses when cutting a whole, the remains of the bones can be put on a delicious ear.

Mostly such fish is cooked in foil in order to preserve as much useful substances as possible and the fish does not turn out dry. Thawed pieces are wrapped in foil along with vegetables. Also, natural flavor enhancers are added to vegetables, such as sour cream, mayonnaise, cream, cheese, eggs, and vegetables. In principle, such fish can simply be rolled out in flour with salt and pepper, wrapped in foil and baked in the oven. Even so, it will turn out tasty and satisfying, since pollock is a very tasty and healthy fish.

Pollock in the oven cooking recipe

Let's start with the simplest recipe for cooking pollock in the oven.

Ingredients:

Pollock 1 kg. (carcasses)

Hard cheese 50-70 grams.

Homemade sour cream 3-4 tablespoons.

Garlic 3-4 cloves.

1 head of onion.

2-3 tomatoes.

Vegetable oil.

Salt and pepper to taste.

Cooking process:

1. If you bought frozen pollock, then the carcass must be properly thawed before cooking. Put it in the top section of the refrigerator for 5-6 hours beforehand. This is the correct way to defrost fish.

2. Before cutting pollock, inspect it from the inside for entrails. If there are small residues, get rid of them with a knife and rinse the carcass well.

4. Put the pieces of salt and pepper in a bowl and mix gently. Leave the fish for a few minutes, let it salt a little.

5. While the fish is salting, prepare the rest of the ingredients, cut the tomatoes into circles.

6. Pass the garlic through a press or cut it into thin slices.

7. Grate the cheese on a coarse grater.Peel the onion and cut into large rings.

Now all the ingredients are ready, you can lay them on a mold smeared with vegetable oil or a baking sheet.

8. And so the first layer will be from onion rings.

9. Place fish pieces on the second layer on the onion.

10. Spread the garlic on top of the fish, then the tomatoes.

11. Sprinkle grated cheese on top of the tomatoes and add a little fragrant black pepper on top of the cheese.

12. Now it remains to bake the fish in the oven at a temperature of 180-190 degrees. Cooking time from 30 to 40 minutes.

We take out the fish, carefully transfer it to a beautiful dish, decorate with chopped herbs and can be served on the table. Now you have the easiest recipe for pollock in the oven. Bon appetit.

Pollock in the oven with vegetables under sour cream Bechamel sauce

Be prepared for the fact that after you treat your guests to this pollock, you will immediately begin to ask for the recipe. Because the fish turns out so tasty and juicy that sometimes many do not believe that they ate pollock.

Ingredients:

Pollock 1.5 kg.

1-2 carrots.

1 head of onion.

5 tablespoons of flour.

Salt and pepper to taste.

Vegetable oil.

Sauce Ingredients:

7 tablespoons of sour cream.

200 milk.

1 tablespoon flour.

2 tablespoons of butter.

1 pinch grated nutmeg.

Salt and pepper to taste.

Cooking process:

1. The recipe uses a pollock carcass, but if there is a fillet, then you can cook it from the fillet.

2. Inspect the carcass and clean if necessary. I especially ask you to pay attention to the abdomen. It sometimes leaves a black film that gives bitterness. So if it is, then it is better to get rid of it.

3. We also get rid of scales and unnecessary fins. Rinse well again and dry with paper towels.

4. Cut pollock into pieces.

5. Prepare a mixture of salt, pepper and spices. Grate the fish pieces with the mixture and leave for 15-20 minutes. During this time, salt and spices will penetrate into the very middle of the fish.

Of the spices, basil, thyme, rosemary, ground coriander are well suited.

6. When the fish is salted, it must be fried in vegetable oil.

7. Pour vegetable oil into the pan and heat it well. Dip a piece of fish in flour on all sides and put in a pan and so on with each piece.

8. At this stage, it is important for us to get a golden crust on pieces of pollock.

Therefore, we make the heating not strong and we do not keep the fish for a long time. Literally 2-3 minutes on each side. It is important that the juice remains in the fish. Therefore, we fry on each side, thereby sealing the juice inside each piece.

9. Put the fried pieces on a napkin so that the paper absorbs excess vegetable oil.

Now that the fish is fried, you can prepare the vegetables.

10. Peel onions and carrots. Cut the onion into rings on the floor, and pass the carrots through a coarse grater.

11. Fry the vegetables a little. But not like when frying, but just a little bit until the onion is transparent.

This is done so that there is some moisture left in the onions and carrots, which they will share a little later with the fish. And so we throw the onions and carrots into the pan, fry until the onions are transparent and transfer them to the bowl from the pan to stop the heat exposure.

12. After preparing the vegetables, you need to prepare the sauce in which we will bake the fish in the oven.

13. In a frying pan or saucepan, heat the butter and add flour to it.

Make sure the flour does not change color. At this stage, it is important not to fry the flour, but to heat it.

14. As soon as the flour is mixed with butter, pour in the milk. Take a whisk and constantly stir the sauce. It is important to avoid lumps. Gradually the mixture will begin to thicken. Now it is important to ensure that neither flour nor milk burns.

15. A few minutes after heating, the mixture will begin to thicken, add nutmeg.

16. After adding sour cream, a little salt and allspice. Again, mix everything until smooth. Bring to a boil and remove the heat from the pan.

17. We can say that all the preparatory actions are over, it remains to beautifully combine everything together.

18. We take a form in which we will bake pollock in the oven and grease it with butter. The form is needed with high sides.

19. Put the fried fish on the bottom.

21. After a layer of carrots.

22. Spread the sauce evenly distributing it over all surfaces. It is important that the sauce completely covers the entire dish, thereby sealing all the holes through which moisture can evaporate.

23. We put this beauty in a hot oven for 15-20 minutes at a temperature of 180-190 degrees.

24. Keep pollock in the oven until golden brown. This crust will signal the complete readiness of the dish.

25. Fish is best served with rice or beans. Mashed potatoes are also good.

The experiment with raw vegetables was a success, so the vegetables need not be fried first.

In extreme cases, you can cook an excellent vegetable salad of fresh cucumbers and tomatoes.

Before serving, decorate the dish with chopped herbs. Pollock with vegetables baked in the oven with sour cream sauce is ready. Bon appetit.

Pollock in pots with potatoes in the oven

The dish is very tasty, the pollock turns out tender, and thanks to potatoes and vegetables it is very nutritious and fragrant.

Ingredients:

Cooking process:

If you use pollock fillet, then you just have to defrost and cut it into pieces.

1. And if the carcass thenit must be peeled, the meat is separated from the bones and cut into small pieces. Bones, by the way, can be used to make an amazing fish soup.

2. We clean the potatoes and cut them into cubes.

3. Cut the onion into cubes.

4. Cut carrots into circles.

5. Now we form a dish in pots.

6. Put some potatoes on the bottom, then put onions.Lay the carrot slices on top of the onion.

7. And practically lay out the fish with the last layer.

8. Dilute the sour cream with water and add some spices and mix with a spoon.

9. Pour the resulting liquid into pots. It is important to know that the liquid in the pot should be slightly more than half, otherwise, when boiling, it may overflow over the edges.

10. From above, you can decorate with 2-3 slices of carrots.

11. Put the pots in a cold oven. Remember if you cook in pots, put them in a cold oven and only then heat it up. Since the pots can crack from the temperature difference. And all your efforts will be in vain.

12. And so we put the pots in the oven and heat it up to 200 degrees and keep the pots at 200 degrees for 30-40 minutes.

13. After that, you can add a pinch of chopped greens to each pot. The dish is ready. Bon appetit.

The same dish can be prepared in a baking dish with only one condition. The form will need to be covered with 2-3 layers of foil. By the way, I will tell about this in the recipe below.

Pollock in the oven with vegetables in foil

This is going to be an amazing dinner. This pollock recipe is suitable for those who do not like to cook. The recipe is so simple that it is simply impossible to cook badly.

Ingredients:

500-700 grams of pollock.

1 head of onion.

1 carrot.

2. Peel the vegetables, chop and fry in vegetable oil until blush.

3. Lubricate the baking dish with vegetable oil and lay out the fried vegetables.

4. Put pieces of pollock on top. Close the form with 3 layers of foil. Put in the oven.

5. Bake for 30 minutes at 200 degrees.

6. Optionally, you can bake the fish without foil for the last 10 minutes, which will give the fish a golden crust

7. After taking out without opening, let the dish cool slightly for 5-10 minutes.

8. Chop the greens, remove the foil and sprinkle pollock with greens. It remains only to serve and enjoy the baked pollock in the oven. Bon appetit.

Pollock fillet in the oven with scrambled eggs

Simply delicious and easy. Agree an unusual combination of fish and eggs. But still, why not, because there is nothing complicated.

Ingredients:

500-800 grams of pollock fillet.

3-4 eggs.

250 milk.

Vegetable oil.

A bunch of green onions.

Half bunch of dill.

Vegetable oil.

Salt and pepper to taste.

Cooking process:

1. Defrost pollock fillet, rinse under water, cut into pieces. Salt a little and pepper. In order for salt and pepper to penetrate as deep as possible, pieces of fish can be wiped with a mixture of salt and pepper. Leave the fish for 5-10 minutes so that it is saturated with spices.

2. After 10 minutes, fry the pieces in a pan in vegetable oil until tender.

3. We transfer the fried pollock pieces from the pan to a paper towel in order to remove the oil. From the towel, transfer the pieces to a special baking dish.

4. Break the eggs into a bowl, add a little salt and beat lightly until the first foam.

5. Pour milk into eggs and add chopped greens, mix everything well until smooth.

6. Pour the fried fish in the form with the resulting mass and put it in the oven.

7. Keep the dish in the oven for 10-15 minutes at a temperature of 180 degrees.

We divide the finished dish into portioned pieces and serve on the table with fresh bread. Pollock fillet in the oven with an omelet is ready to enjoy.

Pollock with lemon and rosemary in the oven

Ingredients:

3-4 small pollock carcasses.

1 lemon.

1 packet of rosemary (or a small sprig for 1 carcass.)

Salt and pepper to taste.

Cooking process:

1. Defrost the fish, cut off the fins and rinse in running water.

2. Wipe with a mixture of salt and pepper.

3. Put 1-2 slices of lemon and a pinch of rosemary into each carcass.

4. Of course, it is better if you put 1 small sprig of rosemary into the carcass.

5. Wrap each carcass in foil and place on a baking sheet.

6. Preheat the oven to 180-190 degrees.

7. Put the baking sheet in a hot oven and stand for 30 minutes.

8. After half an hour, you will have pollock baked in the oven with an indescribable aroma on your table that will attract the whole neighborhood.

Bon appetit.

Pollock in foil in the oven video

Bon appetit.

Fish is one of the most beloved products of the inhabitants of our planet.

She has even more connoisseurs than meat.

Especially honored sea fish.

Firstly, it contains an abundance of useful substances and vitamins. Secondly, sea fish dishes are tasty and dietary at the same time, which do not create problems for the stomach.

The representative of the Pacific waters pollock won its place on the dining table long ago and firmly. In terms of taste, it is inferior to more expensive types of fish, but its nutritional value is high.

Good dishes are prepared from pollock. And they can decorate any table. Especially pleasant taste of pollock with onions and carrots. It is one of the healthiest food compounds and is recognized not only by consumers but also by nutritionists.

Pollock with onions and carrots (oven, stewed, baked) - general principles of cooking

Pollock is a nutritious and dietary product. Sold in stores and markets in frozen form: carcasses with and without heads, fillets. To the choice of fish you need to approach responsibly, as a stale product will spoil not only the dish, but also the mood.

First of all, you need to look at the thickness of the ice crust. Its mass should be no more than 4%, and the thickness - no more than two centimeters.

There should be no damage on the carcass, and meat color - white and clear without yellowish tints.

Stale fish can be distinguished immediately by the smell, even if it is frozen.

When buying pollock in a store, it is imperative to evaluate not only the appearance, but also the storage conditions, the integrity of the package and the shelf life.

Before cooking, defrost the fish, clean the abdomen and trim the fins. Then wash under running water. If there is caviar, then it is baked with pollock.

Vegetables are cut into strips, cubes, arbitrarily - depending on the method of cooking.

The dish can be fried in a pan, stewed and baked in a mold, in heat-resistant dishes or in pots.

Pollock is being prepared with the addition lemon juice, pepper, lavrushka, tomato paste, vegetable oil, sour cream, soy sauce and even wine.

1. Pollock with onions and carrots in the oven

Baked fish is a light and dietary dish. Therefore, it can be prepared not only for lunch, but also for dinner.

Ingredients:

Two fish carcasses.

Carrot - two pcs.

Onions - two pcs.

50 grams of tomato paste.

Two cloves of garlic.

0.100 liters of red wine.

A mixture of peppers, salt.

Cooking method:

Using a Korean carrot grater, chop the carrots.

Cut the onions into several pieces and separate the feathers.

Place the vegetables in a deep saucepan and fry. Load the tomato paste, mix.

We add wine. Salt, pepper. We fry until half cooked.

We cut the fish along the spine in layers.

Preparing the baking dish. Pour vegetable oil on its bottom. We load half of the vegetables. Cut the garlic into four pieces and pour over the carrots. Place layers of pollock on top.

Pour the rest of the vegetables over the fish layer.

Cover the form with a large piece of foil. We load into the oven for three quarters of an hour (220 degrees).

Ready fish is served with herbs. Pollock can be eaten both hot and chilled.

2. Pollock with onions and carrots stewed

The finished dish carries the aroma far beyond the kitchen and makes you want to quickly eat at least a piece.

Ingredients:

Half a kilo of fillet.

A mixture of peppers, salt.

Big carrot.

Tablespoon of sour cream.

Two tomatoes.

Laurel leaf.

Cooking method:

Cut the fillet into small pieces and transfer to a bowl. Pepper, salt and mix well.

Roll each piece generously in flour and fry on both sides. Transfer to a plate with napkins.

We cut vegetables: onion into half rings, carrots into cubes. Tomatoes are freed from the peel and mashed.

Fry onions, add carrots. Lightly salt, pepper and simmer until cooked with constant stirring. Sunflower oil is poured only at the beginning of the quenching. Next, water is added.

Throw in the tomato and sour cream. We mix.

Pour some of the vegetables into a bowl. Place a ball of fish on top. We alternate layers, at the top there should be carrots and onions. I put a couple of laurels.

Pour vegetables and fish to the brim with hot water. It must cover the products completely. Simmer for thirty five minutes. Remove the lid and stir.

3. Pollock with onions and carrots baked in pots

An easy way to cook tender and dietary fish. The dish is tasty and fragrant. Suitable for a nutritious yet light dinner.

Ingredients:

Three fish.

Carrots and onions - one each.

50 grams of Vologda butter.

Pepper mix

Soy sauce.

Cooking method:

Cut pollock carcasses into pieces.

Cut the onion and carrot into cubes.

Cover the bottom of the pot with onions, put a carrot on top. Put four pieces of pollock on vegetables. Pour in soy sauce to taste and pepper.

Sprinkle fish with onions and carrots. Put in a small piece of butter. Add half a glass of water.

Close the pots with a lid and bake for forty minutes (180 degrees).

4. Pollock with onions and carrots under the marinade

The dish should be consumed cold. Fish soaked in marinade is tasty and nutritious.

Ingredients:

0.500 kg of pollock.

Three medium carrots.

Bulb.

50 grams of flour and granulated sugar.

One st. l. 6% vinegar

50 grams of tomato paste.

Seasoning for fish.

Cooking method:

Mix flour and salt in a bowl. Cut pollock into small pieces, roll in flour and fry in vegetable oil.

Put pollock on a plate. Separate each piece from the bones. Place in a shallow container.

Cut carrots and onions. We send vegetables to the pan. Add tomato paste. Add water instead of oil. Simmer until ready.

Transfer the vegetables to a bowl and prepare the marinade. Add vinegar. Sprinkle with fish seasoning and sprinkle with sugar. We mix.

We spread the vegetable mass on top of the pollock. We leave the dish for an hour, so that the fish is saturated with marinade.

5. Pollock with onions and carrots and soy sauce

The fish is ruddy and juicy. The soy sauce gave her a salty taste, and the carrots gave her a little sweetness.

Ingredients:

0.700 kg of fish.

Carrot - one pc.

White onion - two pcs.

4 tbsp. l. soy sauce.

A mixture of peppers.

Two st. tablespoons of fat sour cream.

Cooking method:

Cut the fish in half. We move it into a deep bowl.

Cut the carrot into thin strips.

Cut the onion into half rings and divide into separate feathers.

Pour into a bowl for pollock. We also add carrots to this.

Pour soy sauce into a bowl and add sour cream. Sprinkle with pepper mixture. Stir to make a sauce. Pour over fish and vegetables and stir again. If salt is not enough, you can add.

Cover the dishes and put in a cold place for two hours.

We take out the fish, roll in flour and fry in any vegetable oil until half cooked.

We fall asleep with onions and carrots, pour the rest of the marinade and continue to cook for another fifteen minutes.

Ready fish can be eaten with chopped tomatoes and cucumbers. It's good to boil some rice.

6. Pollock with onions and carrots in tomato cream sauce

Cooked in a sour sauce of tomato juice and cream, the fish is tasty and tender. We supplement pollock with onions and carrots, and a full dinner is ready!

Ingredients:

0.700 kg of fish.

Carrot - three pcs.

White onion - three pcs.

200 ml 10% cream.

Tomatoes - 4 pcs.

A bunch of dill.

100 grams of flour.

Ch. a spoonful of sugar.

Bay leaf.

Cooking method:

Cut the peeled pollock into centimeter pieces, roll abundantly in flour.

Fry the fish until half cooked.

Cut tomatoes and onion into small pieces.

Cut carrots into straws using a vegetable cutter.

Fry the onion until half cooked, then add the carrots and fry, not forgetting to stir, until cooked.

Transfer pollock to a heat-resistant dish, pour carrots and onions on top. Put laurel.

Pour cream into chopped tomatoes, add sugar. Salt and pepper. Mix.

Pour over fish and spread evenly. Bake for half an hour (200 degrees).

Put the fish on a beautiful plate and sprinkle with dill. Put roasted vegetables next to each piece.

7. Pollock with onions and carrots in semolina

Pollock in a semolina "fur coat" is tender and soft. Vegetables fill the dish with freshness and aroma. It is appropriate at any time of the day. An attractive and nutritious dish for those who love fish, as well as stewed vegetables.

Ingredients:

One kg of fish.

Carrot and onion head - one each.

0.150 kg semolina.

Bulgarian pepper.

Zucchini.

A mixture of peppers.

Cooking method:

Cut the clean and cleaned fish into 1.5 cm pieces. Season with salt and pepper.

Roll each piece in semolina. Fry in a hot pan on both sides. It is necessary that the semolina stick to the fish. To do this, four minutes is enough to fry each side. The fish is fried in batches.

Pollock put in a deep saucepan and pour a glass of hot water. It should be steamed for about fifteen minutes so that the semolina is boiled soft and soaked with fishy taste.

Cut vegetables into cubes. Mix pepper, eggplant, zucchini and onion. Salt and pepper.

Send carrots to a hot pan, fry for a few minutes. Then add a mixture of eggplant, zucchini, pepper and onion. Simmer for ten minutes. Pour the contents of the pan into a 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 under a cheese crust

The dish is simple, but with a twist: the combination of cheese and mayonnaise warmed up in the oven will give pollock with onions and carrots an exquisite taste.

Ingredients:

0.700 kg fillet.

Carrots and onions - four pcs.

Art. a spoonful of lemon juice.

0.200 kg of hard cheese.

Vegetable oil.

A mixture of peppers.

Mayonnaise.

Cooking method:

Cut the fillet into pieces, dry with a napkin and arrange on a large plate.

Salt and pepper. Sprinkle each piece with lemon juice.

Cut vegetables randomly.

Fry the onion in sunflower oil. Add carrots and fry for another five minutes.

Lay out the layers alternately in the form: vegetables, fish. Below and at the very top should be onions with carrots.

Drizzle with mayonnaise and sprinkle with grated cheese.

Bake in the oven for thirty-five minutes (180 degrees).

Pollock with onions and carrots - tricks and tips

It is advisable to work with fish with gloves, then you will not have to wash your hands for a long time from an unpleasant and corrosive smell.

Pollock can be quickly thawed in the microwave. But it is better if it thaws itself at room temperature.

Carrots are rubbed on a regular grater, cut with a knife or chopped with a vegetable cutter. But if a Korean carrot grater is used, the product will turn out 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 are fresh tomatoes and tomato paste, you need to choose tomatoes. It's much tastier and healthier.