There are times in everyone's life when they need to stick to a diet and limit themselves to fried and fatty foods. Today's dish is just a gift for such occasions. Stewed pollock with onions and carrots is a recipe for the most delicate fish, which has a minimum of calories and maximum taste and benefits.
Somehow before I offered you a recipe for dietary flounder in the oven. I hope you have already tasted this yummy :).
Today we don’t need an oven, we’ll do everything in a frying pan. But stewed pollock with onions and carrots will nevertheless comply with all the rules of a healthy diet. No pre-frying, everything is light, tender, tasty and beautiful.
This method can be used to cook any white, non-bone fish.
| Products for the recipe for stewed pollock with carrots and onions | |
|---|---|
| Pollock (or pollock fillet) | 700-800 grams (400-500 grams) |
| Carrot | 2 pieces (200 grams) |
| Onion | 1-2 pieces (200 grams) |
| Vegetable oil | 2 tablespoons |
| Water or milk | 50 ml |
| Bay leaf | 1-2 pieces |
| Allspice | 2-3 pieces |
| Salt | taste |
| Ground white pepper (optional) | taste |
| Dill greens | a few twigs |
Pollock stewed with carrots and onions recipe
We clean the pollock and rinse it well to remove any remaining scales.
We fillet the pollock. We will have pollock fillet stewed with vegetables.
When cooking fish, I always try to get rid of most of the bones. I don’t like it when people at the table have to constantly pick them out of their mouths. If this doesn't bother you, you can simply cut the fish into pieces. But filleting pollock is quite simple, and the convenience for eaters will greatly increase.
Cut the fillet into portions. My fish was large, I got 10 pieces. Please note that it is best to leave the skin on. This way the pieces will retain their shape.
Place the fish in a bowl, add salt, a little pepper, pour one tablespoon of vegetable oil and mix. Let it sit while we do the vegetables.
Peel and wash the onions and carrots. Cut the onion into quarter rings, grate the carrots on a coarse grater.
Pour a tablespoon of vegetable oil into the frying pan, immediately add the onions and carrots, turn on medium heat and simmer, stirring occasionally, for about 7-10 minutes. The vegetables should become soft without starting to fry. Now the fire can be turned off for a while.
Remove half of the stewed vegetables from the pan. Distribute the rest evenly over the bottom. On this vegetable “pillow” we place pieces of pollock, skin side up. If the fish does not fit in one layer, place the remaining pieces on top.
Cover the fish with the other half of the vegetables. Add bay leaf and allspice peas. Pour in 50 ml of milk or water.
Fish is one of the most favorite foods of the inhabitants of our planet.
It has even more connoisseurs than meat.
Sea fish is especially held in high esteem.
Firstly, it contains nutrients and vitamins in abundance. Secondly, sea fish dishes are tasty and at the same time dietary, and do not create problems for the stomach.
A representative of the Pacific waters, pollock has won its place on the dinner 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. The taste of pollock with onions and carrots is especially pleasant. This is one of the most beneficial compounds in foods, recognized not only by consumers, but also by nutritionists.
Pollock with onions and carrots (in the oven, stewed, baked) - general cooking principles
Pollock is a nutritious and dietary product. Sold in stores and markets in frozen form: carcasses with and without heads, fillets. You need to approach the choice of fish responsibly, since a stale product will ruin not only the dish, but also your mood.
First of all, you need to take a closer look at the thickness of the ice crust. Its mass should be no more than 4%, and its thickness should be no more than two centimeters.
There should be no damage on the carcass, and the color of the meat should be white and clean without yellowish tints.
Stale fish can be identified immediately by its smell, even if it is frozen.
When buying pollock in a store, you must evaluate not only the appearance, but also the storage conditions, the integrity of the packaging and the shelf life.
Before cooking, defrost the fish, clean the belly and trim the fins. Then wash under running water. If there is caviar, it is baked together with pollock.
Vegetables are cut into strips, cubes, or randomly, depending on the cooking method.
The dish can be fried in a frying pan, stewed and baked in a mold, in heat-resistant dishes or in pots.
Pollock is prepared with the addition of lemon juice, pepper, bay leaves, 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.
Two fish carcasses.
50 grams of tomato paste.
Two cloves of garlic.
0.100 l red wine.
Pepper mixture, salt.
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. Add tomato paste and stir.
Pour in the wine. Salt and pepper. Fry until half cooked.
We cut the fish along the spine into layers.
Prepare the baking dish. Pour vegetable oil into its bottom. Load in half the vegetables. Cut the garlic into four parts and sprinkle on the carrots. We place layers of pollock on top.
Sprinkle the remaining vegetables onto the layer of fish.
Cover the pan with a large piece of foil. Place in the oven for three quarters of an hour (220 degrees).
Finished fish is served with herbs. Pollock can be eaten both hot and chilled.
2. Stewed pollock with onions and carrots
The finished dish carries the aroma far beyond the kitchen and makes you want to quickly eat at least a piece.
Pepper mixture, salt.
A tablespoon of sour cream.
Cut the fillet into small pieces and place in a bowl. Pepper, salt and mix well.
Dredge each piece generously in flour and fry on both sides. Transfer to a plate with napkins.
Cut the vegetables: onion into half rings, carrots into cubes. Peel the tomatoes and turn them into puree.
Fry the onion, add the carrots. Lightly salt, pepper and simmer until cooked with constant stirring. Add sunflower oil only at the beginning of stewing. Next, water is added.
Add tomatoes and sour cream. Mix.
Pour some of the vegetables into a saucepan. Place a fish ball on top. We alternate layers, there should be carrots and onions at the top. We put a couple of bay leaves.
Fill vegetables and fish to the brim with hot water. It should cover the products completely. Simmer for thirty-five minutes. There is no need to remove the lid and stir.
3. Pollock with onions and carrots baked in pots
A simple way to cook tender and healthy fish. The dish is tasty and aromatic. Suitable for a nutritious but light dinner.
Carrots and onions - one each.
50 grams of Vologda butter.
Cut the pollock carcasses into pieces.
Cut the onion and carrot into cubes.
Line the bottom of the pot with onions and put carrots on top. Place four pieces of pollock on top of the vegetables. Pour in soy sauce to taste and pepper.
Sprinkle fish with onions and carrots. Put a small piece of butter. Add half a glass of water.
Cover the pots with a lid and bake for forty minutes (180 degrees).
4. Pollock with onions and carrots under marinade
The dish should be eaten cold. Fish soaked in marinade is tasty and nutritious.
Three medium carrots.
50 grams of flour and granulated sugar.
One tbsp. l. 6% vinegar
50 grams of tomato paste.
Seasoning for fish.
Mix salt and flour in a plate. Cut the pollock into small pieces, roll in flour and fry in vegetable oil.
Place the pollock on a plate. Separate each piece from the bones. Place in a shallow container.
Chop carrots and onions. Place the vegetables in the frying pan. Add tomato paste. Instead of oil, add water. Simmer until done.
Place the vegetables in a bowl and prepare the marinade. Add vinegar. Sprinkle with fish seasoning and add sugar. Mix.
Spread the vegetable mixture on top of the pollock. Leave the dish for an hour so that the fish is saturated with the marinade.
5. Pollock with onions and carrots and soy sauce
The fish is rosy and juicy. The soy sauce gave it a salty taste, and the carrots gave it a little sweetness.
4 tbsp. l. soy sauce
Two tbsp. spoons of fat sour cream.
Cut the fish in half. We move it into a deep bowl.
Cut the carrots into thin strips.
Cut the onion into half rings and separate them into individual feathers.
Pour into a bowl for pollock. Add carrots here.
Pour the soy sauce into a plate and add sour cream. Sprinkle with pepper mixture. Stir to create a sauce. Pour over the fish and vegetables and stir again. If there is not enough salt, you can add it.
Cover the dish and place in a cool place for two hours.
We take out the fish, roll in flour and fry in any vegetable oil until half cooked.
Add onions and carrots, pour in the rest of the marinade and continue cooking for another fifteen minutes.
The finished fish can be eaten with chopped tomatoes and cucumbers. It's a good idea to boil some rice.
6. Pollock with onions and carrots in tomato cream sauce
The fish cooked in a sour sauce made from tomato juice and cream turns out tasty and tender. We supplement the pollock with onions and carrots, and a complete dinner is ready!
200 ml 10% cream.
100 grams of flour.
One teaspoon of sugar.
Cut the cleaned pollock into centimeter pieces and roll generously in flour.
Fry the fish until half cooked.
Cut tomatoes and onions into small pieces.
Turn the carrots into sticks using a vegetable cutter.
Fry the onion until half cooked, then add the carrots and fry, remembering to stir, until tender.
Place pollock in a heat-resistant bowl, sprinkle carrots and onions on top. Put in the laurel.
Pour cream into chopped tomatoes and add sugar. Salt and pepper. Mix.
Pour over the fish and smooth it out. Bake for half an hour (200 degrees).
Place the fish on a beautiful plate and sprinkle with dill. Place baked vegetables next to each piece.
7. Pollock with onions and carrots in semolina
Pollock in a semolina “coat” is tender and soft. Vegetables add freshness and flavor to the dish. It is appropriate at any time of the day. An attractive and nutritious dish for those who love fish and stewed vegetables.
Carrot and onion - one piece each.
Cut clean and peeled fish into 1.5 cm pieces. Add salt and pepper.
Roll each piece in semolina. Fry in a hot frying pan on both sides. It is necessary for the semolina to stick to the fish. To do this, four minutes is enough to fry each side. The fish is fried in portions.
Place the pollock in a deep saucepan and add a glass of hot water. It should be steamed for about fifteen minutes so that the semolina is boiled and saturated with fishy taste.
Cut vegetables into cubes. Mix pepper, eggplant, zucchini and onion. Salt and pepper.
Place carrots in a hot frying pan and fry for a few minutes. Then add a mixture of eggplant, zucchini, pepper and onion. Simmer for ten minutes. Pour the contents of the frying pan into the saucepan with pollock. Cook for another ten minutes.
The dish is ready. You can set the table and serve.
8. Pollock with onions and carrots crusted with cheese
The dish is simple, but with a twist: the combination of cheese and mayonnaise heated in the oven will give pollock with onions and carrots an exquisite taste.
Carrots and onions - four each.
Art. spoon of lemon juice.
0.200 kg hard cheese.
Cut the fillet into pieces, dry with a napkin and place on a large plate.
Salt and pepper. Sprinkle each piece with lemon juice.
Chop vegetables as desired.
Fry the onion in sunflower oil. Add carrots and fry for another five minutes.
Place the layers in the mold alternately: vegetables, fish. At the bottom and at the very top there should be onions and carrots.
Pour mayonnaise and sprinkle with grated cheese.
Bake in the oven for thirty-five minutes (180 degrees).
It is advisable to wear gloves when working with fish, then you will not have to spend a long time washing your hands from the unpleasant and corrosive odor.
Pollock can be quickly defrosted in the microwave. But it’s better if it defrosts itself at room temperature.
Carrots are grated on a regular grater, cut with a knife or chopped with a vegetable cutter. But if you use a Korean carrot grater, the product will be tastier.
The sour cream present in the recipe can be replaced with fermented baked milk or natural yogurt with a high percentage of fat content.
If you have fresh tomatoes and tomato paste, you need to choose tomatoes. It's much tastier and healthier.
Fish is an excellent substitute for meat. Moreover, it is rich in unsaturated fats, helps reduce cholesterol levels in the blood, and also saturates the body well and replenishes the supply of essential vitamins and microelements. Fish is considered a dietary product, but on condition that the dishes are prepared using low-fat varieties of fish.
The absence of oil when preparing this dish is not noticeable at all. Pollock has a rich, noble taste, so in principle it does not need any additional seasonings and sauces. For vegetables, let's take onions and carrots; we always have them on hand, especially since they go very well with pollock.
Stewed pollock with onions and carrots without oil takes about 15 minutes. The indicated amount of ingredients is designed for 4-5 servings.
Stewed pollock with onions and carrots: recipe with photos
Ingredients:
- 2 small pollock carcasses
- 1-2 carrots
- 1 onion
- Salt, spices to taste
- Greenery
Cooking method:
If the fish is frozen, it needs to be thawed, large fins removed and cut into portions. Don't make the pieces too thin, otherwise they will cook and fall apart.
Pour some water into a frying pan with high walls, about a couple of centimeters from the bottom. Once it boils, place the fish in a frying pan with water.
Peel the carrots and grate them on a coarse grater.
Peel the onion and cut into half rings or quarters.
Place chopped onion on the fish.
Then add the carrots to the pan.
Cover with a lid and simmer for another 3-5 minutes. After this, add salt and pepper to the fish and vegetables. You can turn the pieces over so that they are saturated with vegetable juice from all sides, so the pollock fish stewed with carrots and onions will turn out even tastier.
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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Almost every national cuisine has a traditional fish dish in its folk culinary chronicle, and often more than one. Why go far, and the Slavic menu has many original recipes from the fresh catch, and today we’ll talk about how to deliciously stew pollock in a frying pan. This dietary treat is prepared in a matter of minutes, it can be prepared in different ways, but most importantly, despite its cheapness, this type of seafood is very tasty and healthy.
How long does it take to stew pollock?
Pollock is a very popular fish in our latitudes. And this is not just about the budget side of the issue. This product is simply a godsend for dietary nutrition, because per 100 g of pollock fillet there are only 70 kcal, of which 16 g are allocated to protein and only 0.9 g to fat. However, you shouldn’t lie; you need to be able to cook pollock correctly so that it doesn’t turn out dry.
The best way to prepare this sea creature, as practice shows, is to simmer the pollock fillet in a sauce or with vegetables in a frying pan so that the meat absorbs all the aromatic juices. But also don’t forget that this fish cooks very quickly: it will take no more than 20 minutes to stew and only 7-10 minutes to fry.
Today we have prepared for you two basic recipes for stewed pollock: in cream sauce and with sautéed vegetables.
How to stew pollock with potatoes in a frying pan
Ingredients
- Pollock fillet - 0.3 kg + -
- – 7 tubers + -
- - 1-2 onions + -
- — 2 pinches or to taste + -
- - 1/3 tsp. + -
- — 50 ml + -
- - 1-1.5 cups + -
How to cook stewed pollock with potatoes
Every housewife should have an easy and quick recipe for a dinner party. This option meets all the criteria for an ideal treat. There is a minimum of ingredients and time for cooking, and as a result we get an incredibly tasty, aromatic and most importantly complete dish - fish with a side dish.
- We cut the pollock fillet into portions, and peel the onions and potatoes and chop them into circles (rings).
- Take a thick-bottomed, preferably cast-iron frying pan, grease it with oil and line the bottom with a layer of potatoes. For the first layer we use ½ of the whole potato. Then lightly add some salt to the potato “pillow”, cover it with half the onion, on which we spread the pollock evenly.
- We also add salt and pepper to the fish layer and cover it with the remaining onions and potatoes, which we also add a little salt on top.
- Now carefully pour water into the container along the edge, close the lid and cook the dish at medium temperature for 20 minutes.
As soon as the potatoes become soft, the treat can be considered ready and served. Each serving can be sprinkled with fresh finely chopped herbs and garnished with a slice of lemon or lime.
Pollock with onions in sour cream stewed in a frying pan
Even an inexperienced cook can make this recipe at home. From the most affordable products, in just 20 minutes you can make a simple and quick lunch or a light, but very tasty and most importantly healthy, quick dinner. Tender, juicy fish in creamy filling is guaranteed to become a signature dish both on the everyday menu and on the holiday table.
Ingredients
- Pollock carcasses – 3 pcs.
- Onions – 3 pcs.
- Carrots – 2 roots
- Sour cream 15-20% – 160 ml
- Refined sunflower oil – 60 ml
- Salt - to taste
- Seasoning “mixed peppers” – ½ tsp.
How to stew pollock in a frying pan
- Gutted pollock carcasses without heads, tails and fins are thoroughly washed and cut across the ridge into portions 3-4 cm thick. Then add fish slices and season with pepper.
- While the fish is soaked in spices, prepare the vegetables. Chop the onion into thin half rings, and peel and chop the carrots on a grater with large holes.
- Let's prepare the vegetable base of the dish. Pour vegetable oil into a heated frying pan and add onions. As soon as the onion turns golden, add the carrots and, stirring constantly, cook for 5 minutes until the vegetables become soft.
- Place fish pieces in an even layer on top of the sauteing, reduce the heat to medium and simmer the pollock for 7 minutes under a closed lid.
- In the meantime, prepare the filling. Mix sour cream with 50-70 ml of water, and as soon as the pollock fillet turns white, pour the sour cream sauce into the frying pan, close the lid again and simmer the dish until cooked for 10 minutes over low heat.
Boiled rice or mashed potatoes are perfect as a side dish for such a delicious treat.
And if you make minor adjustments to the recipe, you can cook pollock with other sauces:
- In tomato sauce. You just need to replace the sour cream with 1-2 tbsp. tomato paste mixed with 200 ml of water.
- In cheese sauce. In warm water (200 ml) dilute 5 tbsp. processed canned cheese such as “Hochland” or “President”.
- With Bechamel sauce. In a dry frying pan, fry flour (2.5 tbsp) until golden brown, add butter (60 g) to it. When the flour is evenly mixed with the melted butter, pour milk (1 tbsp) into the container in a thin stream, while vigorously stirring everything with a whisk so that no lumps form, and as soon as the sauce boils, pour it into the fish.
Now you know many secrets on how to deliciously stew pollock in a frying pan, and you can surprise your household with an already well-known dish in a new way every day.
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