Stewed pollock fillet recipes. Stewed pollock (step-by-step recipe with photos). Cooking options

Step 1: prepare the fish.

First of all, defrost the fish. This can be done in three ways. First: simply put the pollock in a deep bowl and leave it aside to defrost at room temperature for a while. Second: place the bowl of fish under running cool water. And third: put the container in the refrigerator on the lower shelves until the fish carcasses become soft.
Then pour plain water into another deep bowl so that the fish can completely drown in it. With one hand we hold the pollock carcass in the water, and with the other we remove the scales using a knife. This way the kitchen will remain clean, since the scales will not fly away in different directions. After this, we clean the fish from the insides, cut off the fins with kitchen scissors and rinse well on all sides under running water.

Place the component on a cutting board and cut into medium pieces. Rub each piece of pollock with salt, ground black pepper and fish seasoning and transfer to a free bowl.

Now pour a small amount of flour into a deep plate and set aside for a while. Pour a little vegetable oil into the frying pan and place the container on medium heat. When the oil is hot, roll each piece of fish on all sides in flour and place in the pan. Fry the component on both sides until golden brown, turning over with a wooden spatula. Attention: To prevent the fish from falling apart, you need to fry it on one side over high heat and on the other over low heat. Place the prepared pieces of pollock into another deep frying pan or cauldron and set aside for a while.

Step 2: prepare the carrots.

Using a knife, peel the carrots and then rinse under running water. Then grate the component on a coarse grater directly into an empty plate.

Step 3: prepare the onion.

Using a knife, peel the onion and rinse under running water. Place the component on a cutting board and cut into half rings. Transfer the chopped onion to a clean plate.

Step 4: prepare stewed pollock with vegetables.

Place grated carrots on top of the fish pieces. Then add salt and pepper to taste. After this, lay out the onion half rings and again add a little salt and pepper to the dish. Top everything with sour cream and a small amount of regular cold water (about 100-150 milliliters). Cover the pan with a lid and place on low heat. When the dish starts to boil, note the time (40 minutes) and stew pollock with vegetables. After the allotted time has passed, turn off the burner and leave the dish to steep for some time. for 10-15 minutes.

Step 5: serve stewed pollock with vegetables.

Using a wooden spatula, transfer the stewed pollock with vegetables to a special flat plate and serve to the dinner table. Mashed potatoes, various types of boiled cereals and fresh vegetable salad are perfect as a side dish.
Enjoy your meal!

In order to speed up the cooking process, you can lightly fry the carrots and onions in advance. Then the quenching time will be reduced for 10-15 minutes.

To prepare stewed pollock, you can mix sour cream with water in a separate container, and only then pour the whole mixture into the frying pan with the fish.

If desired, the dish can be decorated with lemon slices and sprigs of fresh herbs.

Pollock is a sea fish that belongs to the Cod family. It is very popular in China, Japan, and Korea.

Dishes based on this fish are juicy, tender and aromatic and go well with any side dishes.

Pollock with carrots and onions can be used as a complete dish, without a side dish.

Benefits and harms

Useful qualities of sea fish:

1. Strengthening the cardiovascular system.
2. Reducing blood cholesterol levels.
3. Preventing the occurrence of cholesterol plaques.
4. Improving metabolic processes.
5. Normalization of blood pressure.
6. Activation of mental development.
7. Improving the overall well-being of a person.
8. Neutralization and removal of toxic compounds from the body.
9. Helps in the process of hematopoiesis, as well as carbohydrate metabolism.
10. Normalization of blood sugar levels.
11. Strengthening bones and teeth.
12. Reducing the risk of developing cancer.
13. Acceleration of healing of ulcers and wounds.
14. Normalization of the functionality of the digestive organs.
15. Beneficial effect on the visual organ, ligaments and tendons.
16. Boosting immunity.
17. Improved mood, increased activity.
18. Normalization of the thyroid gland, as well as preventing the occurrence of various pathologies in it.

A negative reaction can occur if you have an allergy to fish, individual intolerance to seafood, or hypertension.

Difficulty, cooking time

Cooking time ranges from 40 to 60 minutes. This depends on the method of heat treatment. The degree of difficulty is considered medium.

Food preparation

To prepare, you need to purchase a high-quality and fresh product that has been frozen only once. This way the fish can retain all its beneficial qualities.

What you need to pay attention to when purchasing:

• the surface of the carcass must be smooth, without any damage;
• fins pressed;
• lack of gluing between carcasses;
• white fish meat.

Also, the fish product must have a layer of ice of minimal thickness.

How to cook pollock stewed with carrots and onions?

To make 5 servings you will need the following products:

• 1 kg of fish;
• 3 tbsp. l. vegetable oil;
• 3 onions;
• pepper, paprika, salt (to taste);
• a couple of carrots;
• 3 large l. tomato paste;
• 1/10 liter of water.

Recipe for pollock stewed with onions and carrots:

1. First you need to defrost the fish. Then peel and wash the vegetables, after which the carrots should be cut into strips and the onions into half rings.
   
2. Next, heat the oil in a cauldron, then place the vegetable mixture on the bottom. Sauté for 2 – 3 minutes, stirring.
   
3. After the onion has become transparent, add the tomato and mix. Then pepper and add salt to the mass, and also add paprika. Combine products. Set aside half of the carrot-onion mixture.
   
4. Thawed fish should be washed, dried and cut into pieces, the thickness of which should be about 4 cm.
   
5. Then the fish needs to be salted and placed on top of the vegetables.
   
6. Spread the vegetable mixture that was set aside on top. Next, pour in cooled boiled water. Simmer on low heat for about half an hour.
   

Nutritional value per 100 g of dish:

• proteins – 11 g;
• carbohydrates – 2 g;
• fat – 3 g.

Calorie content – ​​79 kcal.

Cooking options

Pollock with carrots and onions in a slow cooker

Required Products:

• 2 – 3 carcasses;
• 2 onions;
• salt, spices (to taste);
• 0.22 kg of high fat sour cream;
• a couple of carrots.

Preparation:

1. Defrost the pollock, after which it needs to be washed, dried and cut into large pieces.
2. Each fish slice should be salted and coated with spices.
3. Peel and wash the vegetables. Next they need to be crushed.
4. Grease the multicooker bowl with oil and place the vegetable mixture on the bottom.
5. Set the “Baking” or “Frying” mode and the timer for 10 minutes. Cook in a closed technique, stirring occasionally.
6. After the time has passed, place pieces of prepared fish on top of the carrots and onions.
7. Combine sour cream with 150 ml of cooled boiled water. The resulting mixture should be poured over the fish.
8. After this, set the “Quenching” mode. Cook the dish for 40 minutes.

When ready, portion the pollock with vegetables into plates.

Required Products:

• 1 kg of fish;
• 1 – 2 zucchini;
• half a teaspoon of sugar;
• a couple of large carrots;
• spices for fish, pepper, salt (to taste);
• 2 bay leaves;
• 2 onions;
• vegetable oil;
• a glass of boiled water;
• a couple of large l. tomato paste;
• 2 tbsp. l. flour.

1. Thaw fish at room temperature.
2. Next, it should be cleaned, washed, fins removed and cut into several pieces, each of which should be salted and lubricated with spices.
3. Place the pollock in a bowl and leave for 1/3 hour to better absorb the aroma of the seasonings.
4. At this time, you can start peeling and washing the vegetables.
5. Then you need to dilute the tomato paste with water, add sugar, and add salt to your taste.
6. Next, chop the onions into small cubes and grate the carrots.
7. After this, the vegetable mass should be placed in a heated frying pan with oil.
8. Saute the carrots and onions for 7 – 8 minutes, stirring occasionally.
9. After time, add finely chopped zucchini. Cook for another 10 minutes.
10. Then bread each fish slice in flour and then arrange it between the vegetables.
11. Pour the tomato filling over the workpiece.
12. Simmer the dish in a sealed container for 1/3 hour with minimal heat.
13. A couple of minutes before the end of cooking, add bay leaves and pepper.

The finished dish can be served either hot or cooled.

Required Products:

• 1 kg of fish;
• 2 glasses of boiled water;
• pepper, salt (to taste);
• bell pepper;
• 2 onions;
• 120 g flour;
• 4 tbsp. l. vegetable oil;
• 1.5 tbsp. l. Sahara;
• a couple of carrots;
• 120 g tomato paste;
• 2 bay leaves;
• 1 garlic clove.

Preparation:

1. First, you need to defrost the pollock at room temperature, after which it should be washed, dried and divided into several parts.
2. Pepper, add salt and sprinkle with spices on each slice.
3. Then the fish needs to be breaded in flour and placed in a heated frying pan.
4. Fry the product on all sides until golden brown.
5. Next, the fried pieces should be transferred to a cauldron.
6. Peel and wash the vegetables. Chop the onions into small pieces, grate the carrots. Place the chopped vegetable mass in a frying pan.
7. Sauté until the onion is translucent, then add tomato paste. Mix the ingredients.
8. Cook for a couple more minutes, then add the chopped sweet pepper and add water.
9. Then the resulting sauce should be peppered, salted, chopped garlic cloves, sugar and bay leaves are added. Connect the components.
10. Pour the prepared vegetable mixture over the fish.
11. Simmer in a covered cauldron for 1/3 hour.

When ready, portion the dish onto plates.

Required Products:

• 3 large fish carcasses;
• 7 tbsp. l. flour;
• carrot;
• spices, salt (to taste);
• 200 g high fat sour cream;
• 320 ml milk;
• bulb;
• 50 g plums. oils

1. Thaw fish at room temperature.
2. Next, the pollock needs to be washed, dried, divided into several parts, each of which is coated with spices and salted.
3. Peel, wash, chop the vegetables, after which they should be poured with boiling water for a couple of minutes, then drained.
4. Fry a couple of large spoons of flour in a saucepan with a piece of butter.
5. After the flour mixture has warmed up, but has not had time to change color, pour in the milk in a thin stream, stirring constantly.
6. Cook until the mixture thickens, stirring.
7. Next, add sour cream and add salt to the ingredients.
8. After boiling, add fish and vegetables to the prepared sauce.
9. Simmer in a closed container for about 1/3 hour.

When ready, the fish can be served with your favorite side dish or as a separate dish.

Required Products:

• 700 – 800 g fish;
• 2 onions;
• 200 g mayonnaise;
• pepper, salt, spices (to taste);
• a couple of carrots;
• 3 tbsp. l. drain oils

1. Thaw the carcasses at room temperature.
2. Next, you need to wash, dry, cut the fillets, pepper and add salt.
3. Then place the fish in a heated frying container with oil.
4. Peel, rinse and chop the vegetables.
5. Next, spread the vegetable mass on top of the pollock.
6. Cover with mayonnaise on top.
7. Cook the dish in a sealed container for half an hour with minimal heat.

When ready, place the fish and vegetables in portions on plates.

Fish dishes are healthy and low-calorie; nutritionists recommend them to those who want to lose weight, as well as to people suffering from diabetes, cholecystitis, and vascular diseases. One of the most accessible varieties of fish is pollock. It is relatively inexpensive, but is one of the richest products in valuable substances. Not all housewives favor him. The problem is that this fish is low in fat, and dishes made from it often turn out dry. In fact, it all depends on the chosen recipe and adherence to the technology for preparing the snack. Even inexperienced cooks can cook pollock stewed in sour cream.

Cooking features

In order to deliciously stew pollock in sour cream, great skill is not required. Moreover, most often fresh frozen fish carcasses go on sale, already gutted and without heads. This greatly simplifies the initial processing of the product. However, knowledge of several points is necessary if you want to get a guaranteed good result.

• Do not defrost fish in warm water or in the microwave. Pollock already does not have high juiciness, and with a sharp temperature change, due to changes in the protein structure, it will become completely dry. Let the product thaw in the refrigerator, then it will remain juicy.
• Be sure to remove the fins before cooking. This can be done conveniently with kitchen scissors.
• When washing carcasses, remove the dark film inside. If left, the fish will taste bitter.
• Pollock is not stewed whole, but cut into portions.
• Pollock will be tastier if you marinate it before stewing. Lemon juice mixed with pepper and herbs (thyme, basil, parsley) is most suitable for this.
• Often the fish needs to be fried before stewing. In this case, it is best to bread it in flour. Breadcrumbs are only suitable when the fish is fried and not stewed in sour cream.

You can stew pollock in sour cream in different ways and according to different recipes. The cooking technology will depend on the option chosen.

Pollock stewed in sour cream with onions and carrots

• dry frozen pollock (carcasses with head) – 1.5 kg;
• onions – 0.4 kg;
• carrots – 0.4 kg;
• sour cream – 0.5 l;
• butter – 50 g;
• filtered water – 0.2 l;
• lemon juice – 5 ml;
• seasoning for fish, salt - to taste;
• flour – 80 g;
• chicken egg – 2 pcs.;

Cooking method:

• Clean the fish, first cutting off the fins, removing the head and entrails. Don’t throw away the liver – you can use it to prepare other dishes. If your fish carcasses are already without a head, then the primary processing of the fish will not take much effort, but there will be no liver in it either.
• Rinse the fish under running water and remove the black film.
• Cut the carcasses into portions about 3 cm wide.
• Mix 3 tablespoons of vegetable oil with lemon juice and fish seasoning.
• Place the pieces of pollock in the oil and roll them in the marinade with your hands.
• Leave the fish to marinate for 20-30 minutes.
• Wash and peel the vegetables. Cut the onion into small cubes, grate the carrots coarsely. Stir the vegetables.
• Beat the eggs in a bowl. You can add a little water and salt to them.
• Add flour, stir thoroughly.
• Grease a frying pan with oil and heat it up.
• Dip pollock pieces into the dough and place in a frying pan.
• Over medium heat, fry the fish on both sides until an appetizing crust forms.
• Place vegetables on fish, reduce heat.
• Sprinkle vegetable mixture with salt and pepper.
• Dilute sour cream with water, mix with melted butter.
• Pour sour cream sauce over the dish.
• Cover the pan with a lid and simmer the fish and vegetables for 30 minutes.

This recipe for pollock stewed in sour cream is one of the most popular. Fish made using it turns out juicy and tender; vegetables complement it perfectly, giving it a unique taste.

Pollock stewed in sour cream and tomato juice

• pollock (headless carcasses) – 0.5 kg;
• sour cream – 0.25 l;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• tomato juice – 0.25 l;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the pollock carcasses, removing the inner film. Dry, cut into pieces of approximately the same size.
• Steam or simmer with a little water for 10–15 minutes.
• After removing the peel, cut the onion into thin half rings.
• Grate carrots for Korean salads. If this device is not available, you can use a regular grater with large holes.
• Heat vegetable oil in a frying pan.
• Place vegetables in it and fry them until they become soft.
• Add salt, spices and sour cream mixed with tomato juice. Wait for this mixture to boil.
• Place pollock pieces into the sauce and stir gently.
• Cover the pan with a lid and simmer the fish in sour cream for 20 minutes.

Tomato juice adds a unique flavor to the dish. The dish will be delicious both hot and cold. You can serve it with mashed potatoes or rice as a side dish.

Pollock fillet stewed in sour cream and garlic

• pollock fillet – 0.4 kg;
• sour cream – 150 ml;
• garlic – 2 cloves;
• dill – 100 g;
• lemon juice – 5 ml;
• olive oil – 20 ml;
• seasoning for fish, salt - to taste.

Cooking method:

• Fillet the fish.
• Mix fish seasoning with olive oil and lemon juice. Marinate the fillet in the resulting sauce. You need to marinate for about half an hour.
• Wash and shake off the dill. Chop it finely with a knife.
• Crush the garlic with a hand press.
• Mix sour cream with dill and garlic. If desired, it can be diluted with a small amount of boiled water (no more than 60 ml).
• Cut the pollock fillet into small pieces, place in a heated frying pan and lightly brown.
• Pour in sour cream sauce and simmer over low heat for 20 minutes.

Instead of a side dish for pollock stewed in sour cream and garlic sauce, you can serve potato salad or an appetizer of fresh vegetables.

Pollock stewed in sour cream and paprika

• pollock (headless carcasses) – 0.7 kg;
• sour cream – 0.25 l;
• ground paprika – 5 g;
• fresh dill – 50 g;
• water – 120 ml;
• onions – 150 g;
• salt - to taste;
• flour, vegetable oil - how much will be needed.

Cooking method:

• Prepare the carcasses by cleaning them, removing the fins, rinsing them and drying them with a napkin.
• Cut into portions.
• Sift the flour, mix with a little salt, you can add paprika or hot pepper.
• Heat oil in a frying pan.
• Bread the fish pieces in flour and fry on both sides until golden brown.
• Peel and cut the onion into thin half rings. Fry the onion in oil in a clean frying pan until golden brown.
• Add onion to fish.
• Mix sour cream with paprika, adding half a glass of water.
• Pour the sauce over the fish.
• Simmer covered for 25 minutes.

This dish has a slightly unusual, but very pleasant taste. The perfect side dish for it would be fried potatoes. Another side dish option is stewed or baked vegetables.

Pollock stewed in sour cream in the oven

• pollock carcasses without head – 0.6 kg;
• sour cream – 0.2 l;
• hard cheese – 100 g;
• dried dill – 5 g;
• milk – 100 ml;
• salt, seasonings - to taste;
• vegetable oil - 20 ml.

Cooking method:

• Cut the pollock into pieces, after washing it and drying it with a towel.
• Place in a greased pan.
• Mix sour cream with milk, salt, seasonings, dried dill.
• Finely grate the cheese and mix with sour cream sauce.
• Cover the pollock pieces with the sauce.
• Preheat the oven to 190 degrees.
• Place the form with the fish in it. Cook for 30 minutes.

This recipe can also be used to stew pollock carcasses. In this case, the cooking time needs to be increased by 10 minutes, otherwise the recipe will remain unchanged.

Pollock stewed in sour cream always turns out juicy and tender. You can prepare it according to different recipes - everyone will find an option that suits them.

Pollock is one of the most popular types of fish used in cooking. And it is well deserved. Pollock fillet contains a huge amount of vitamins, microelements and beneficial omega acids. In addition, pollock is completely free of carbohydrates and contains a minimal amount of fat. Therefore, this fish is excellent for dietary and baby food.

There are a lot of recipes for preparing pollock: it is stewed, fried, boiled, baked, etc. In this article we will look at several options for deliciously stewing pollock with carrots and onions.

Required ingredients:

• Pollock – 1 large fish;
• Carrots – 1 piece;
• Onion – 1 piece;
• Salt and pepper - to taste;
• Table vinegar 6%;
• Vegetable oil.

Preparation:

1. Rinse the fish thoroughly, gut it and remove the gills. You also need to remove the black film inside the belly of the fish so that the fish does not taste bitter. Next, you need to cut off all the fins, head and tail. This is all perfect for fish soup.

2. Cleaned fish must be cut into portioned pieces approximately 3-4 cm wide. Next, the fish must be salted to taste, add 1 tsp. 6% table vinegar, mix everything well and leave to marinate for about 30 minutes.

3. While the fish is marinating, you need to peel and finely chop the onion, and grate the carrots on a coarse grater. Next, place the onion in a frying pan with heated vegetable oil and fry for about 5 minutes over medium heat. Now you need to add the carrots and fry until the carrots are half cooked.

6. Next, you need to add fish to the vegetables. Using a spatula or spoon, spread the vegetables under each piece and place the fish in the pan. Salt and pepper to taste, add bay leaf, fill with boiled water and cover with a lid. After the water boils, simmer for about 15-20 minutes over medium heat. The water should not boil too much; the fish should be stewed, not boiled.

OK it's all over Now,

2. Pollock stewed in tomato with onions and carrots

Required ingredients:

• Pollock – 2 large fish;
• Carrots – 1 large;
• Onions – 2 pcs;
• Tomato paste or ketchup – 100 g;
• Salt and pepper - to taste;
• Bay leaf;
• Flour;
• Vegetable oil.

Preparation:

1. Rinse the fish well, clean it, remove the inner black film. Next you need to cut off the fins, tail, and head.

2. Cut the fish into portions approximately 3-4 cm wide, add salt and pepper to taste and leave for 20 minutes.

3. Peel and finely chop the onion and grate the carrots. Next, you need to fry the onions and carrots in vegetable oil until tender. At the end of cooking, add tomato paste, mix well and fry for about 5 minutes.

5. When the fish is ready, place the frying on top, add a bay leaf, pour boiled water into the pan and simmer under a closed lid after boiling for about 10 minutes. The fish should be stewed, so the heat should be set to slightly below medium.

The fish is ready. Bon appetit!

3. Stewed pollock with sour cream

Required ingredients:

• Pollock – 2 medium fish;
• Carrots – 1 large;
• Onions – 2 pcs;
• Sour cream – 100 gr;
• Garlic – 2 cloves;
• Fresh or dried dill;
• Black peppercorns;
• Salt, pepper and bay leaf - to taste.

Preparation:

1. Wash the fish, clean it, cut off the head and fins. Next cut into portions. Now you need to add a little salt and pepper to the fish and let it stand for 10 minutes.

2. Peel the onion and carrots, cut the onion into cubes, and grate the carrots on a coarse grater.

3. Pour a little vegetable oil into a heated frying pan, place the fish and pour in a little hot boiled water.

4. Place onions and carrots on top of the fish, salt and pepper to taste and add sour cream. Next, you need to add boiling water again so that the fish is completely covered. Now you need to cover the frying pan with a lid and simmer the pollock for about 30 minutes.

5. Open the lid, add 2 chopped garlic cloves, peppercorns, dill and bay leaf. If desired, you can add red ground pepper. Next, you need to close the pan again with a lid and simmer the fish for another 10-15 minutes.

The fish is ready. Bon appetit!

4. Pollock in spicy-sweet sauce

Required ingredients:

• Pollock – 3-4 fish;
• Carrots – 2 pcs;
• Onions – 2 pcs;
• Soy sauce – 3-4 tbsp;
• Sugar – 1-2 tsp;
• Garlic – 5 cloves;
• Chili pepper – 1 piece;
• Bell pepper – 1/2 pcs;
• Celery root (optional).

Preparation:

1. Clean the fish from scales, remove all the insides and cut off the tail and fins with scissors. Rinse thoroughly and cut into portions.

2. Peel the carrots and cut as you like (circle, square, etc.), peel the onion and cut into half rings. If you use celery root, then it must be cut into thin strips.

3. Place the chopped vegetables in a deep frying pan and mix well. Place fish pieces on top of the vegetables.

4. Now you need to make the sauce. To do this, mix soy sauce, sugar and chopped garlic in a bowl.

5. Pour the sauce over each piece of fish and add 1 cup of boiled hot water to the frying pan. Simmer over medium heat for about 20 minutes with the lid closed.

6. While the fish is stewing, you need to chop the pepper. Cut as you like, the main thing is that the pieces are not too small. If you like it spicier, then do not remove the seeds from the chili pepper. If you want to make the dish less spicy, it is better to clean out the seeds. You can also add chopped tomatoes if desired.

7. Place chopped peppers and tomatoes (if using) on ​​top of the fish, scoop out the sauce in which the pollock is stewed with a spoon and pour it on top of the vegetables. Cover with a lid and simmer for about 10 minutes.

5. Pollock in cream sauce

Required ingredients:

• Pollock – 2-3 fish;
• Onions – 1-2 pcs;
• Carrots – 1 piece (optional);
• Cream of any fat content – ​​250 ml;
• Wheat flour;
• Vegetable oil;
• Fresh or frozen dill;
• Salt and pepper - to taste.

Preparation:

1. Remove scales from the fish, remove all fins and tail with scissors, clean out all the insides and rinse thoroughly. Cut into portions.

2. Salt and pepper the fish to taste, roll each piece in flour and place the fish in a heated frying pan with vegetable oil.

3. While the fish is frying on one side, we need to peel and chop the onion. If you use carrots, you also need to peel and grate them.

4. As soon as the fish is fried on one side, it needs to be turned over. Place chopped onions and carrots (if using) on ​​top of the fish, cover with a lid and keep on medium heat for about 7-8 minutes. There is no need to stir anything.

5.Now you need to pour the cream into the pan, add a little salt and, cover with a lid, let it boil. Next, reduce the heat, sprinkle everything with dill, mix gently and simmer over low heat for about 10 minutes under a closed lid.

The fish is ready. Bon appetit!

If you are cooking for children or for a diet menu, you do not need to fry the fish. Simply place the fish pieces in a frying pan, pour a glass of water and simmer for 10 minutes. Then add everything according to the recipe.

6. Pollock stewed with onions and carrots in milk

Required ingredients:

• Pollock – 1 kg;
• Carrots – 3-4 pcs;
• Onions – 2-3 pcs;
• Milk – 350 ml;
• Flour – 150-200 g;
• Vegetable oil for frying;
• Salt, pepper and seasonings - to taste.

Preparation:

1. First of all, you need to clean the fish, remove the fins and tail and rinse the fish thoroughly. Next, cut it into portions, salt, pepper and season to taste. Let it sit for half an hour.

2. While the fish is marinating, you need to peel the onion and cut it into half rings, and grate the carrots on a coarse grater. Set vegetables aside.

3. Roll each piece in flour and place in a heated frying pan with vegetable oil. Fry the fish for 7-8 minutes on each side.

4. Spread the onion evenly over the fried fish, and also place the carrots on top of the onion. Pour milk over everything, salt and pepper to taste, add your favorite seasonings and simmer under a closed lid for 25-30 minutes.

The fish is ready. Bon appetit!

7. Pollock stewed in mayonnaise with onions in the oven

Required ingredients:

• Pollock – 700 gr;
• Onions – 5 pcs;
• Mayonnaise – 350 gr;
• Hard cheese – 150 g;
• Salt and pepper - to taste.

Preparation:

1. Clean the fish, trim off the tail and all fins and rinse well. Next you need to cut it into portions. Salt and pepper the fish to taste. You can also season with your favorite spices.

2. Peel the onion and cut into half rings.

3. Place half of the fish evenly on the bottom of the baking dish, place the onion in an even layer on the fish and pour a glass of hot boiled water into the pan. Spread half the mayonnaise over the entire surface of the onion.

5. Bake in the oven at 200º for about 20-25 minutes.

The fish is ready. Bon appetit!

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Fish dishes are not only tasty, they are also very beneficial for our body. Fish is easily digestible and helps improve digestion.

There are a lot of recipes for preparing fish dishes. , marinated, salted, dried, smoked... And, of course, stewed. Easy to prepare stewed pollock, without spending a lot of time and without using any unusual, overseas products. Pollock itself is a little dry, so if you stew it with vegetables and seasonings, it will become much juicier and more tender. Today I decided to offer the recipe for just such a dish to you.

Cooking steps:

8) Place the remaining onions and carrots on the fish, sprinkle with parsley. Pour water just below the top vegetable layer. Cover with a lid and simmer over low heat for 1 hour. Mashed potatoes are an excellent side dish for hot fish, but can be served cooled as a separate dish.
Bon appetit!

Ingredients:

Fresh pollock carcass - 1 kg;
carrots - 3 pcs;
onions - 2 pcs;
sunflower oil - 100 ml;
seasoning for fish - 1 sachet;
salt, bay leaf, black peppercorns to taste.