Fried pollock in a frying pan with mayonnaise. Pollock in the oven with mayonnaise and onions - the fish will be juicy and tasty! Homemade pollock recipes in the oven with mayonnaise and onions

Pollock is one of the most popular species sea fish. Affordable price not the main indicator of popularity, its white meat has a neutral taste and goes well with almost all foods and vegetables, which allows you to expand the fish menu with a variety of dishes.

Mayonnaise benefits the taste of fish. Pollock dishes with mayonnaise are always juicy and nutritious. In addition, they are easy to prepare, which does not require much time. In just an hour, even the most inexperienced housewife can feed her family well. In preparation festive table Such dishes will not only add variety to it, but also decorate it, because this is not just fried fish.

Pollock in mayonnaise can be stewed in a frying pan, baked in the oven on a baking sheet or in pots. There are many recipes for making these fish dishes and for multicookers. Try at least one, and you will certainly want to try others.

Pollock in mayonnaise - general principles preparations

It is impossible to get such fish fresh; pollock, as a rule, is sold frozen in whole carcasses. You can also buy fish fillets with ice glaze. It is important to thaw the semi-finished product correctly - place it in a “warm” refrigerator compartment overnight or leave it in a bowl on the table.

Thawed pollock carcasses need to be scraped with a knife to remove the scales. Then all the fins are cut off from the fish, the belly is cut, and all the entrails are removed. The black film lining the inside also needs to be removed. The processed fish is washed with cool water and dried well on paper towels. After defrosting, simply rinse the fillet.

Whole fish carcasses are usually cut into small pieces up to 5 cm wide. The fillets are used whole or cut into pieces. If the fish is intended to be served to children, it is better to get rid of the ridges or prepare any of the dishes using fillets. You can fillet the fish yourself.

You can use any mayonnaise. There is no specific requirement for the fat content of the product, but it is worth noting that dishes with low-calorie product easier to digest and much more beneficial.

The pollock dish can be served on its own or with side dishes. Usually this is boiled rice or mashed potatoes.

Stewed pollock in mayonnaise with onions in a frying pan

Ingredients:

Fresh frozen pollock - kilogram;

Four tablespoons of thin mayonnaise;

One and a half glasses of water;

Large onion;

Refined oil;

120 gr. wheat flour (4 tbsp.).

Cooking method:

1. Cut off the fins from the carcasses, scrape off the scales, cut the abdomen and clean out the insides. Wash thoroughly and cut to a width of no more than 5 cm.

2. Pour flour into a small spacious bowl and mix it with a small amount of salt. You can add a little ground pepper or “For fried fish” spices to the mixture.

3. Cut the onion into small slices, place in a frying pan with vegetable oil and lightly fry. Do not let it brown until it becomes translucent and remove from heat.

4. Heat the oil in a clean frying pan. Bread the pollock pieces in flour and immediately drop them into hot fat. Quickly fry the fish on one side, then turn it over and lightly brown the other side.

5. Pour one and a half glasses of water into any convenient container. Add mayonnaise, a little salt and stir well. For convenience, you can take a whisk; it will better break up the mayonnaise flakes.

6. Without removing from the pan, cover the fried fish with sautéed onions and immediately pour the mayonnaise sauce on top. Cover with a lid, leaving a small gap. Simmer over moderate heat for 20 minutes, then lower the heat and close the lid tightly. Bring the fish to readiness, simmering slowly for 10 minutes.

Pollock fillet rolls in the oven with mayonnaise

Ingredients:

Half a kilo of pollock fillet;

One egg;

Small onion;

A tablespoon of lemon juice;

Two large tomatoes;

200 grams of fresh “Russian” cheese;

Three spoons of mayonnaise;

Vegetable oil;

A third of a teaspoon of nutmeg powder.

Cooking method:

1. Remove the peel from the tomatoes. To do this, first scald the tomatoes with boiling water, then quickly cool. We make cross-shaped cuts near the stalk and carefully remove the skin. Cut the pulp into small cubes.

2. Peel two small cloves of garlic and finely chop them with a knife. Chop the onion into small slices.

3. Saute the onion in a small amount of oil until transparent. Add tomatoes to it, stirring, cook over low heat for three minutes. Transfer the tomato frying from the frying pan to a bowl and cool.

4. Grind approximately 130 grams of the tomato mass with a coarse grater. cheese. Add garlic nutmeg and a little salt - mix.

5. Wash the thawed fillet with water. Lightly dry the fish, place it on the table, and sprinkle lemon juice. Then add a little salt and season with pepper.

6. Place a little tomato filling on the edges of the fillet and roll it into rolls. To prevent them from unfolding, we secure it by piercing it with a wooden toothpick.

7. Cover the bottom of the frying pan with a thin layer of oil and place the fish rolls on it.

8. Mix mayonnaise with egg. Add cheese, grating with a fine grater, and mix everything thoroughly. Coat it well mayonnaise dressing rolls on top.

9. Preheat the oven to 180 degrees. Place a roasting pan with rolls on the middle level. Cook for twenty minutes.

Baked pollock in the oven with mayonnaise and vegetables and cheese

Ingredients:

Pollock carcasses - two, large;

One large carrot;

. “Dutch” or similar cheese - 50 grams;

Two onions;

Mayonnaise - 150 gr.;

100 gr. frozen mixed vegetables.

Cooking method:

1. Prepare the fish. We clean the carcasses from scales, cut off the fins, including the tail. We cut the belly, take out the insides, and wash it. Cut into portions and add a little salt.

2. Grease the mold with vegetable oil. Place pieces of pollock into it, leaving small gaps. Add the thawed vegetable mixture to the fish.

3. On coarse grater three carrots and send to the fish. Place finely chopped onion on top.

4. Mix a little black pepper into the mayonnaise. You can replace it with fragrant or use a special set of spices. Spread the mayonnaise on the vegetables and carefully level the surface.

5. Sprinkle the mayonnaise layer with fine cheese shavings and place the fish in the oven. Bake for about half an hour, until golden brown.

Pollock in the oven with mayonnaise and mushrooms, under a cheese cap

Ingredients:

Forest lamellar mushrooms or fresh small champignons - 250 gr.;

Bitter onions - two heads;

Three large tomatoes;

100 grams of hard cheese;

Thin mayonnaise.

Cooking method:

1. Defrost the fish. We scrape the scales with a knife and cut off the fins. Gutted and cut into fillets. After washing, cut into pieces up to five centimeters wide.

2. Place the pollock pieces in a bowl and add a little salt. After stirring, set the bowl of fish aside for a while.

3. Finely chop the onion, cut the mushrooms into small slices or strips. In warm weather vegetable oil add onions to the pan. Stirring, fry until lightly browned. Add mushrooms and continue frying until done. At the end add a little salt and season the fried mushrooms ground pepper.

4. Remove the peel from the tomatoes. Cut the tomatoes in half and cut into thin slices. Grind the cheese on a coarse grater.

5. Line the bottom of the baking sheet with parchment and place the pieces of fish tightly together. Distribute the mushroom fry evenly on top. We distribute tomato slices over it and grease them with mayonnaise.

6. Place the baking sheet with the fish in a hot (190 degrees) oven. After ten minutes, take it out, sprinkle with cheese shavings and place back for another 10 minutes.

Pollock in the oven with mayonnaise, carrots and onions in pots

Ingredients:

Large carcass of pollock;

One large carrot;

20 gr. butter, high-fat oil;

Large onion head;

50 gr. any mayonnaise;

. “Russian” cheese - 120 grams;

Four spoons of boiling water.

Cooking method:

1. For this amount of food you will need two small ceramic pots.

2. Rinse the containers hot water. Wipe dry with a towel and lubricate the inside butter.

3. Cut the onion into thin half rings. Distributing it evenly, put it in pots. Cover the onion layer with coarsely grated carrots.

4. Clean and gut the fish. After cutting off the fins and cutting off the tails, cut the pollock into pieces. Lightly salt them, sprinkle with ground pepper, and mix. Carefully place the pollock pieces on the vegetable bed.

5. Add two spoons to each container hot water, add mayonnaise and cover tightly with foil.

6. Place the pots on a baking sheet set in the middle level of an oven preheated to 200 degrees. Cook for half an hour, then take it out, carefully remove the foil and cover everything with cheese. Bring the fish to readiness, baking for another half hour, but without foil.

Recipe for pollock with mayonnaise and tomatoes for a slow cooker

Ingredients:

Thawed pollock fillet - 600 gr.;

Three fleshy fresh tomatoes;

Two spoons of 20% sour cream;

Refined oil;

200 grams of Russian cheese.

Cooking method:

1. Wash and rinse the fillet. Dry from excess moisture with a towel, rub with salt mixed with ground pepper. Let it sit for 10 minutes and cut into pieces.

2. Cut cheese into thin slices, tomatoes into rings, up to 3 mm thick. The cheese can be grated into large shavings. In a small container, mix sour cream with mayonnaise.

3. Grease the bowl with vegetable oil and place pieces of fish fillet into it. Lubricate the fish with sour cream and mayonnaise sauce, place tomatoes and cheese on top.

4. On the multicooker, activate the “Baking” program and set the timer for 20 minutes. Cooking at closed lid until the end of the specified program.

Pollock in mayonnaise - cooking tricks and useful tips

Choosing pollock special attention pay attention to the color. It should be pure white, without any inclusions, yellowish or pink spots.

A fillet covered with a thick layer of ice should not be purchased. It is difficult to determine the quality of the fish through its thickness; as a rule, it has already been thawed. Fish fillet should be covered with a thin, transparent layer of ice "glaze".

To preserve the juiciness of the fish, it is very important to defrost it correctly. Do not fill carcasses with water or use a microwave oven. Only gradual thawing in the air or in the refrigerator will help preserve all the juices in the fish meat.

Pollock is not only useful product, but also very tasty.

Fish goes well with different vegetables, sauces and spices, suitable for any cereal side dishes.

The friendship between pollock and onions and mayonnaise is especially successful. Shall we bake it in the oven?

Pollock in the oven with mayonnaise and onions - general cooking principles

Frozen pollock carcasses or fillets are more often found on sale. In any case, the fish must be properly thawed before cooking. The product must not be placed in warm water or heat in the microwave. It's best to leave it on the bottom shelf of the refrigerator. If there is a need to use microwave, then you need to select the appropriate thawing mode for the fish.

The prepared product is thoroughly washed and cut in portioned pieces. The fillet can be cut smaller into strips or cubes. Next, it is marinated in mayonnaise with spices. Onions can be immediately added to the fish or used as a top or bottom layer in a mold.

What else is used in similar dishes:

potatoes, tomatoes and other vegetables;
lemon, various spices.

Pollock in the oven, the average temperature is set to 180-200 degrees. In terms of time, 20-30 minutes is enough for the fish, but it is worth considering the cooking time additional products. For example, potatoes need on average 30 to 45 minutes.

Pollock in the oven with mayonnaise and onions

A simple recipe for pollock with onions and mayonnaise in the oven. You only need 3 ingredients. You can use chopped pieces or fillets; the cooking time will only increase slightly.

Ingredients

300 g pollock;
two onions;
four tablespoons of mayonnaise;
salt and pepper.

Preparation

Slicing the fish in small pieces, sprinkle with salt and pepper, rub well with your hands.
Peel the onion heads, cut into half rings, place on a small baking sheet, greased with oil or in a baking dish.
Place fish on top in a thick layer.
We stretch a piece of foil over the pan and place the fish in an oven preheated to 180 degrees.
After 15 minutes, remove the foil, increase the temperature in the oven to 200 degrees and cook for about another quarter of an hour.

Pollock fillet in the oven with mayonnaise and onions (with cheese)

A version of an incredibly juicy and tasty dish of pollock with mayonnaise and onions in the oven. Fillet is used here, as it is more convenient to eat with a cheese crust.

Ingredients

600g pollock fillet;
120 g mayonnaise;
150 g onion;
lemon;
salt, pepper;
150 g cheese.

Preparation

Rinse the fillet, dry with napkins, cut crosswise into small pieces.
Cut the onion into thin rings or half rings.
Wash the lemon and roll it vigorously on the table to squeeze out more juice. Let's cut it. Squeeze half of it to the pollock, and send the juice from the second part of the citrus to the onions. Mix it immediately and knead it.
Add mayonnaise to the pollock, pepper and add a little salt. We remember that mayonnaise also contains it. Stir.
Sprinkle the greased form with half the onion, place the fish in mayonnaise, and also sprinkle the second part of the onion on top.
Grate the cheese and cover the pollock with a fur coat.
Place the dish in an oven preheated to 180 degrees and bake for 30-40 minutes, depending on the thickness of the layer. We make sure that cheese crust didn't burn.

Pollock in the oven with mayonnaise, onions and potatoes

A very tasty and satisfying, but easy to prepare dish of pollock in the oven with mayonnaise, onions and potatoes.

Ingredients

0.8-1 kg pollock;
2-3 onions;
3-4 tablespoons of grated cheese;
5-6 potatoes;
200 g mayonnaise;
oil, fish spices, salt.

Preparation

Cut the gutted, washed pollock into pieces. Add 1 tsp. spices for fish or select seasonings to suit your taste. Add a little more than half of the mayonnaise and stir it all well. Let the pollock marinate for at least thirty minutes.
During this time, you need to peel the potatoes, cut them into slices, make the thickness of the pieces within 4 mm, and simply chop the onion into strips.
Pour a spoonful of vegetable oil into the mold and spread the layer. Mix the potatoes with the rest of the mayonnaise and add salt. You can add any other seasonings, but remember that they will also flow down from the fish and saturate the vegetable. Place the potatoes in the bottom of the prepared pan.
Sprinkle a layer of onion.
We spread the pollock marinated in mayonnaise. Pour all the liquid from mayonnaise, spices and fish juices on top.
We put the dish to bake. First hold at a temperature of 200 degrees for 30-35 minutes.
Now we take out the fish and lightly sprinkle it with grated cheese so that a light crust appears.
Put the pollock and vegetables back in the oven and bake until done.

Pollock in the oven with mayonnaise, onions and tomatoes

A wonderful recipe vegetable dish from pollock in the oven with onions, tomatoes, mayonnaise. Choose good and ripe tomatoes, it will be tastier with them.

Ingredients

600 g pollock;
3 onions;
25 g plums. oils;
3 tomatoes;
150 g mayonnaise;
130 g cheese.

Preparation

Cut the onion large pieces, put in a frying pan with melted butter, fry a little over medium heat. As soon as the pieces become transparent, turn it off.
Cut the pollock into portions, add 100 ml of mayonnaise to it, add spices, mix. If you have free time, then let the fish lie for a while and marinate.
Place a layer of onion sautéed in oil in a mold and top it with pollock in mayonnaise with spices.
We cut the tomatoes into circles, but not very thinly. Coat all the fish pieces.
Lubricate the top of each tomato with mayonnaise. Cover the entire dish with grated hard cheese.
Place in the oven to bake for 30-40 minutes. The temperature for pollock is 180-190 degrees.

Pollock in the oven with mayonnaise, onions and carrots

A recipe for wonderful fish in mayonnaise is up your sleeve. Choose juicy vegetables, the dish will turn out very tasty, soaked, tender.

Ingredients

2 carrots;
1 kg pollock;
3 onions;
1 bell pepper;
4 tablespoons of mayonnaise;
1 tsp mustard;
1 clove of garlic;
salt and pepper.

Preparation

Cut the fish into portions. You can also use fillet. Throw it into a bowl.
Add mustard, pepper, a couple of pinches of salt to the mayonnaise and stir. Pour over pollock. Mix. While we prepare the other ingredients, let it marinate.
Peel the carrots. We cut them into circles. Pour on top of the pollock.
Now we peel the onion, cut it into half rings, and also put it in a bowl.
We are working on pepper. Cut in half, remove the seeds, chop into strips, and add to the total mass.
Stir everything together with the fish, transfer the pollock with vegetables into a sleeve or into a baking bag, and tie the ends. Use a needle to make 3-5 holes on top.
Cook in the oven for 40 minutes at 180 degrees. If desired, the pollock and vegetables can be browned at the end. To do this, the package must be carefully cut and unfolded to the sides.

Pollock in the oven with mayonnaise and onions on zucchini

Pollock in the oven turns out delicious not only with potatoes, but also with zucchini. The dish is tender, juicy, and prepared with hard cheese.

Ingredients

2-3 small zucchini;
1 kg pollock fillet;
200 g mayonnaise;
150 g cheese;
250 g onions;
spices for fish, salt.

Preparation

Cut the onion into rings and sprinkle the bottom of the greased pan in an even layer.
Cut the pollock fillet into pieces. Add half the mayonnaise to it, add seasonings for fish, stir. Leave for a quarter of an hour.
Let's chop the zucchini for now. It is advisable to use small and young vegetables so that the rings are not very large. Grate the cheese.
Place the fish on the onion.
Now comes the zucchini pieces. They can be laid out simply in an even layer or overlapped a little, depending on the quantity, but the layer should not be too dense and thick.
Add salt to the second part of the mayonnaise, stir, grease the pieces with zucchini.
Bake pollock at 200 degrees for 20 minutes.
Take it out, now sprinkle with grated cheese. Cook at the same temperature for about twenty minutes.

Pollock in the oven with mayonnaise and onion in small pieces

Recipe for a wonderful baked pollock fillet dish. Additionally, you will need cheese; you can use absolutely any kind.

Ingredients

400 g pollock fillet;
100 g onion;
130 g mayonnaise;
100 g cheese;
salt, garlic clove;
20 g butter drained. for form;
2 tbsp. l. croutons for the mold.

Preparation

We cut the pollock into small pieces, about 10-15 grams, you can make cubes or strips, whichever suits you best. Throw it into a bowl.
Add chopped into small cubes onions. If desired, you can add more than the specified amount.
Now add mayonnaise, squeeze out one clove of garlic, add grated cheese, and salt. You can throw in ready-made seasonings for fish.
Stir the mass well, which will resemble minced meat in consistency.
Grease the mold, sprinkle with crackers. Place the dish.
Place in the oven for 35 minutes and bake the pollock at 200 degrees.

Pollock in the oven with mayonnaise and onions - useful tips and tricks

Is there a little mayonnaise missing? Add a few spoons of sour cream to the sauce; the taste will not suffer.
Not all cheese melts and is suitable for baking pollock. Use good durum varieties.
Pollock cannot be re-frozen, the taste and nutritional value the fish will suffer. If there are a few pieces left, they can be boiled, fried, or used for fish salad. Or just marinate in the same mayonnaise, the product will last in the refrigerator for another 2 days.
Lemon juice is a wonderful addition to pollock. This product perfectly enhances the taste, and the crusts with zest will relieve dishes, cutting boards and hands from the unpleasant fishy smell.

Pollock is one of the most popular types of sea fish. Affordable price is not the main indicator of popularity; its white meat has a neutral taste and goes well with almost all foods and vegetables, which allows you to expand the fish menu with a variety of dishes.

Mayonnaise benefits the taste of fish. Pollock dishes with mayonnaise are always juicy and nutritious. In addition, they are easy to prepare, which does not require much time. In just an hour, even the most inexperienced housewife can feed her family well. When preparing a festive table, such dishes will not only add variety to it, but will also decorate it, because this is not just fried fish.

Pollock in mayonnaise can be stewed in a frying pan, baked in the oven on a baking sheet or in pots. There are many recipes for preparing such fish dishes for multicookers. Try at least one, and you will certainly want to try others.

Pollock in mayonnaise - general principles of preparation

It is impossible to get such fish fresh; pollock, as a rule, is sold frozen in whole carcasses. You can also buy fish fillets with ice glaze. It is important to properly thaw the semi-finished product - place it in a “warm” refrigerator compartment overnight or leave it in a bowl on the table.
Thawed pollock carcasses need to be scraped with a knife to remove the scales. Then all the fins are cut off from the fish, the belly is cut, and all the entrails are removed. The black film lining the inside also needs to be removed. The processed fish is washed with cool water and dried well on paper towels. After defrosting, simply rinse the fillet.
Whole fish carcasses are usually cut into small pieces up to 5 cm wide. The fillets are used whole or cut into pieces. If the fish is intended to be served to children, it is better to get rid of the ridges or prepare any of the dishes using fillets. You can fillet the fish yourself.
You can use any mayonnaise. There is no specific requirement for the fat content of a product, but it is worth noting that dishes with a low-calorie product are easier to digest and much healthier.
The pollock dish can be served on its own or with side dishes. Usually this is boiled rice or mashed potatoes.

Stewed pollock in mayonnaise with onions in a frying pan

Ingredients:

fresh frozen pollock – kilogram;
four tablespoons of thin mayonnaise;
one and a half glasses of water;
large onion;
refined oil;
120 gr. wheat flour (4 tbsp.).

Cooking method:

1. Cut off the fins from the carcasses, scrape off the scales, cut the abdomen and clean out the insides. Wash thoroughly and cut to a width of no more than 5 cm.

2. Pour flour into a small spacious bowl and mix it with a small amount of salt. You can add a little ground pepper or “For fried fish” spices to the mixture.

3. Cut the onion into small slices, place in a frying pan with vegetable oil and lightly fry. Do not let it brown until it becomes translucent and remove from heat.

4. Heat the oil in a clean frying pan. Bread the pollock pieces in flour and immediately drop them into hot fat. Quickly fry the fish on one side, then turn it over and lightly brown the other side.

Pollock fillet rolls in the oven with mayonnaise

Ingredients:

half a kilo of pollock fillet;
one egg;
small onion;
a tablespoon of lemon juice;
two large tomatoes;
garlic;
200 grams of fresh “Russian” cheese;
three tablespoons of mayonnaise;
vegetable oil;
a third of a teaspoon of nutmeg powder.

Cooking method:

2. Peel two small cloves of garlic and finely chop them with a knife. Chop the onion into small slices.

3. Saute the onion in a small amount of oil until transparent. Add tomatoes to it, stirring, cook over low heat for three minutes. Transfer the tomato frying from the frying pan to a bowl and cool.

4. Grind approximately 130 grams of the tomato mass with a coarse grater. cheese. Add garlic, nutmeg and a little salt and mix.

5. Wash the thawed fillet with water. Lightly dry the fish, place it on the table, and sprinkle with lemon juice. Then add a little salt and season with pepper.

6. Place a little tomato filling on the edges of the fillet and roll it into rolls. To prevent them from unfolding, we secure it by piercing it with a wooden toothpick.

7. Cover the bottom of the frying pan with a thin layer of oil and place the fish rolls on it.

8. Mix mayonnaise with egg. Add cheese, grating with a fine grater, mix everything thoroughly. Coat the top of the rolls well with mayonnaise dressing.

9. Preheat the oven to 180 degrees. Place a roasting pan with rolls on the middle level. Cook for twenty minutes.

Baked pollock in the oven with mayonnaise and vegetables and cheese

Ingredients:

pollock carcasses – two, large;
one large carrot;
“Dutch” or similar cheese – 50 grams;
two onions;
mayonnaise – 150 gr.;
100 gr. frozen mixed vegetables.

Cooking method:

1. Prepare the fish. We clean the carcasses from scales, cut off the fins, including the tail. We cut the belly, take out the insides, and wash it. Cut into portions and add a little salt.

2. Grease the mold with vegetable oil. Place pieces of pollock into it, leaving small gaps. Add the thawed vegetable mixture to the fish.

3. Using a coarse grater, grate the carrots and add to the fish. Place finely chopped onion on top.

4. Mix a little black pepper into the mayonnaise. You can replace it with fragrant or use a special set of spices. Spread the mayonnaise on the vegetables and carefully level the surface.

5. Sprinkle the mayonnaise layer with fine cheese shavings and place the fish in the oven. Bake for about half an hour, until golden brown.

Pollock in the oven with mayonnaise and mushrooms, under a cheese cap

Ingredients:

forest lamellar mushrooms or fresh small champignons – 250 gr.;
bitter onion - two heads;
three large tomatoes;
100 grams of hard cheese;
thin mayonnaise.

Cooking method:

1. Defrost the fish. We scrape the scales with a knife and cut off the fins. Gutted and cut into fillets. After washing, cut into pieces up to five centimeters wide.

2. Place the pollock pieces in a bowl and add a little salt. After stirring, set the bowl of fish aside for a while.

3. Finely chop the onion, cut the mushrooms into small slices or strips. Place the onion in a frying pan heated with vegetable oil. Stirring, fry until lightly browned. Add mushrooms and continue frying until done. At the end, add a little salt and season the fried mushrooms with ground pepper.

4. Remove the peel from the tomatoes. Cut the tomatoes in half and cut into thin slices. Grind the cheese on a coarse grater.

6. Place the baking sheet with the fish in a hot (190 degrees) oven. After ten minutes, take it out, sprinkle with cheese shavings and place back for another 10 minutes.

Pollock in the oven with mayonnaise, carrots and onions in pots

Ingredients:

large carcass of pollock;
one large carrot;
20 gr. butter, high-fat oil;
large onion head;
50 gr. any mayonnaise;
“Russian” cheese – 120 grams;
four spoons of boiling water.

Cooking method:

1. For this amount of food you will need two small ceramic pots.

2. Rinse the containers with hot water. Wipe dry with a towel, grease the inside with butter.

3. Cut the onion into thin half rings. Distributing it evenly, put it in pots. Cover the onion layer with coarsely grated carrots.

5. Pour two tablespoons of hot water into each container, add mayonnaise and cover tightly with foil.

Recipe for pollock with mayonnaise and tomatoes for a slow cooker

Ingredients:

defrosted pollock fillet – 600 g;
three fleshy fresh tomatoes;
50 gr. mayonnaise;
two spoons of 20% sour cream;
refined oil;
200 grams of Russian cheese.

Cooking method:

1. Wash and rinse the fillet. Dry from excess moisture with a towel, rub with salt mixed with ground pepper. Let it sit for 10 minutes and cut into pieces.

2. Cut the cheese into thin slices and tomatoes into rings, up to 3 mm thick. The cheese can be grated into large shavings. In a small container, mix sour cream with mayonnaise.

3. Grease the bowl with vegetable oil and place pieces of fish fillet into it. Lubricate the fish with sour cream and mayonnaise sauce, place tomatoes and cheese on top.

4. On the multicooker, activate the “Baking” program and set the timer for 20 minutes. Cook with the lid closed until the end of the specified program.

Pollock in mayonnaise - cooking tricks and useful tips

When choosing pollock, pay special attention to color. It should be pure white, without any inclusions, yellowish or pink spots.
A fillet covered with a thick layer of ice should not be purchased. It is difficult to determine the quality of the fish through its thickness; as a rule, it has already been thawed. The fish fillet should be coated with a thin, transparent layer of icy “glaze.”
To preserve the juiciness of the fish, it is very important to defrost it correctly. Do not fill carcasses with water or use a microwave oven. Only gradual thawing in the air or in the refrigerator will help preserve all the juices in the fish meat.

Today, when supermarket shelves are bursting with variety, the inexpensive pollock fish has been consigned to undeserved oblivion. And it’s in vain! You can cook a lot of things from it wonderful dishes worthy even of a festive table. For example, pollock in mayonnaise in the oven, under a fragrant cheese crust.

This recipe has been around for many years. Once upon a time, such fish was prepared at home, in sanatorium canteens, and in restaurants. Due to the relatively low cost, this dish can be considered an everyday dish. But it will definitely turn an ordinary family dinner into a small celebration.

Ingredients

Pollock in mayonnaise in the oven is prepared from fresh fish. In addition, we will need onions, mayonnaise, cheese. You shouldn’t strictly follow the proportions; add more if you like it more; the dish will only benefit from it. For example, to cook 0.5 kg of fish, you can use only one onion. And some people love baked onions, so why not load up on fish pieces to your heart's content?

You shouldn't skimp on cheese either. The more it is, the juicier the crust will be. As for varieties, it is worth taking hard ones that melt well. For example, “Russian”. Experimenting with cream cheese and even processed cheese can also give good results.

On average, to prepare a dish we will need:

pollock carcasses - 5 pcs.;
onion - 2-3 heads;
vegetable oil (refined, odorless) - 0.3 tbsp.;
flour - 2-3 tbsp. l.;
mayonnaise - 200 g;
cheese - 150-180 g;
salt, spices to taste.

Preliminary preparation

Before cooking pollock in the oven with mayonnaise, wash the fish thoroughly, remove scales, and cut off the fins. You should be careful here - the fins are quite hard. It is convenient to cut them with scissors.

Peel the onion, cut into half rings or cubes. To cook pollock in mayonnaise in the oven, you should choose fresh and juicy onions.

Dishes

To prepare pollock with cheese and mayonnaise, you need dishes with high sides. A deco, ceramic container, or casserole dish would be perfect. It is advisable to select dishes of such a size that the pieces of fish can be placed tightly together in one layer.

If the necessary vessel is not available on the farm, you can cook such fish on a regular baking sheet. Only in this case, you should not place the ingredients too close to the edges, otherwise they will simply fall off and burn.

Preparation

Cut the fish into pieces about 3 cm wide. Roll the pieces in flour, fry in heated oil until half cooked.

Sauté the onion in oil until golden brown. Now place the pieces of fish on the bottom of the mold, sprinkle onion on top and add a little boiled water. This is necessary for the meat to steam.

Pour mayonnaise over the onion, spreading it evenly with a silicone spatula so that it covers the entire surface of the dish. Place in the oven to bake.

Don't sprinkle cheese on it right away. The time required for its melting is very short. It will simply not be enough to bake onions and fish. In the end either cheese hat will burn, or the main ingredients will not be baked. Therefore, while pollock is being cooked in mayonnaise in the oven, grate the cheese on a coarse grater and add it about 7 minutes before the end of the process.

A word about spices

As for spices, you can add them directly to the fish pieces. But it’s better to mix it with water, which we pour into the dish at the very beginning. Black and allspice, oregano, marjoram. Paprika will give the dish a sweetish note and make its color more expressive. Asafoetida goes very well with fish. You can also sprinkle pollock with mayonnaise in the oven with fresh herbs after cooking.

New notes

Those who have already gotten the hang of preparing this dish often experiment with basic recipe. For example, they cook it not in pieces, but in mayonnaise in the oven. This method is more labor-intensive, but the result is simply excellent. Although there are few bones in pollock, you can also remove the spine so that there are none left at all.

You can diversify the recipe by introducing additional experiments. For example, add a layer fried mushrooms. In summer, you can place pieces of fish on a bed of baked vegetables (squash, eggplant, zucchini). Carrot goes well with the taste. And diced bell pepper, especially in different colors, will not only add flavor, but also decorate the dish.

You can experiment with sauces too. For example, replace part of the mayonnaise with sour cream and add chopped herbs. This sauce is more delicate in texture, and the taste is rich and expressive. Suitable for this dish soy sauce, only when using it you need to be careful with salt, because it is already quite salty. Add a spoonful of paprika or any other favorite sauce to the mayonnaise.

Serving

Pollock in the oven with mayonnaise and onions should be served in the same container in which the dish was baked in the oven. It is convenient to place it on plates using a wooden spatula or spoon, after cutting through the cheese cap.

You can garnish this dish mashed potatoes, boiled rice, buckwheat porridge. It also goes well with pasta, especially shells, which hold the gravy well. Can be served with spaghetti.

Homemade pickles or salad from fresh seasonal vegetables - great addition to the dish. Don't forget about fresh herbs: parsley, dill, cilantro, basil, young garlic and onions.

Pairs perfectly with this dish as a drink tomato juice, homemade kvass, milk, ayran and any fermented milk drinks.

Calories: Not specified
Cooking time: 30 min

We present to your attention a recipe according to which you can quickly prepare inexpensive and delicious dish: pollock baked in the oven with carrots, onions and mayonnaise. If you add a tablespoon to fried vegetables wine vinegar And tomato puree and then cool ready dish and let it sit in the refrigerator for several hours, you will get marinated fish. If you don’t have pollock, but have other fish available, then cook this dish with it. For example, it turns out very tasty when made this way.
It will take 30 minutes to prepare, from specified ingredients makes 4 servings.

Ingredients:

- pollock (carcass without head) – 700 g;
- carrots – 200 g;
- onion – 150 g;
- vegetable oil – 15 ml;
- mayonnaise – 100 g;
- wheat flour – 35 g;
- fish curry – 6 g;
- ground paprika, bay leaf, black pepper, salt.

Recipe with photos step by step:

Cut the onions into thin half rings, put them in a frying pan, fry them in refined vegetable oil until translucent.

Grate the carrots on a coarse grater and sauté in the same frying pan as the onions. When the carrots become soft, mix them with the fried onions and add salt to taste.

Wash the pollock carcass without the head, clean off the scales, remove the entrails, cut off the tail and fins. Cut into portions, 3-4 centimeters thick. You can first remove the backbone and cut the fillet into portions, but pollock has few bones, so this is not necessary.

Mix in a bowl wheat flour with curry powder, add a teaspoon of fine table salt, a pinch of red paprika. Bread the fish in this mixture, fry in vegetable oil on both sides, place in a greased baking dish.

Place a layer of carrots and onions on the fish, distribute evenly, sprinkle ground paprika, add bay leaves.

We make a mesh of mayonnaise on top. There is no need to add a lot of mayonnaise, since the pollock and vegetables were pre-fried in oil, so large number mayonnaise will make the dish very greasy.

Place in an oven heated to 190 degrees Celsius. Bake for 12-15 minutes, leave for another 10 minutes in a warm oven. Before serving, sprinkle with fresh herbs and freshly ground black pepper.

Bon appetit!
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