How to cook pollock in sour cream sauce. Stew pollock with onions and carrots in pots, on a baking sheet, in a frying pan

27.07.2019 Healthy eating

Fish dishes are healthy and low in calories, nutritionists recommend them to those who want to lose weight, as well as people suffering from diabetes, cholecystitis, and vascular diseases. One of the most affordable types of fish is pollock. It is relatively inexpensive, but it is one of the richest foods in valuable substances. Not all housewives favor him. The problem is that this fish is low in fat, and dishes from it often turn out to be dry. In fact, it all depends on the recipe chosen and the observance of the technology for preparing the snack. Pollock stewed in sour cream is a success even for inexperienced cooks.

Cooking features

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

Do not defrost fish in warm water or microwave. Already pollock does not have high juiciness, and with a sharp temperature drop due to a change in the protein structure, it will become completely dry. Let the food thaw in the refrigerator to keep it juicy.
Be sure to remove the fins before cooking. It is convenient to do this with kitchen scissors.
When washing the carcasses, peel off the dark film inside. If left on, the fish will taste bitter.
Pollock is stewed not whole, but cut into portions.
Pollock will be tastier if marinated 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 brew it in flour. Breadcrumbs are suitable only when the fish is fried and not stewed in sour cream.

You can put out pollock in sour cream in different ways and according to different recipes. The cooking technology will also 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 by cutting off the fins first, removing the head and entrails. Do not throw away the liver - you can cook other dishes from it. If you already have a headless carcass of fish, 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, 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.
Put chunks of pollock in butter, roll them with your hands in the marinade.
Leave the fish to marinate for 20-30 minutes.
Wash and peel vegetables. Cut the onion into small cubes, coarsely grate the carrots. Stir the vegetables.
Beat eggs in a bowl. You can add a little water and salt to them.
Add flour, stir well.
Grease a frying pan with oil, heat it up.
Dip the pollock pieces into the dough and place in the pan.
Fry the fish on both sides over medium heat until a delicious crust forms.
Put vegetables on the fish, reduce heat.
Sprinkle the vegetable mixture with salt and pepper.
Dissolve sour cream with water, mix with melted butter.
Pour the sour cream sauce over the dish.
Cover the skillet with a lid and simmer the fish and vegetables for 30 minutes.

This recipe for making pollock stewed in sour cream is one of the most popular. The fish made with it turns out to be juicy and tender, vegetables perfectly complement it, giving 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 it take.

Cooking method:

Wash pollock carcasses by removing the inner film. Dry, cut into pieces of approximately the same size.
Steam or simmer with a little water for 10-15 minutes.
Free the onion from the husk, cut into thin half rings.
Grind the carrots for Korean salads. In the absence of this device, you can use a regular float with large holes.
Heat vegetable oil in a skillet.
Place vegetables in it and fry them until tender.
Add salt, spices and sour cream mixed with tomato juice. Wait for this mixture to boil.
Put pieces of pollock in the sauce, stir gently.
Cover the skillet with a lid and simmer the fish in sour cream for 20 minutes.

Tomato juice gives the dish a unique flavor. The dish will be delicious both hot and cold. As a side dish, you can serve mashed potatoes or rice.

Pollock fillet stewed in sour cream with 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.
Combine the fish seasoning with olive oil and lemon juice. Marinate the fillets in the resulting sauce. You need to marinate for about half an hour.
Wash, 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 medium-sized pieces, put in a preheated pan and lightly brown.
Pour in sour cream sauce and simmer for 20 minutes.

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

Pollock stewed in sour cream with 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 go away.

Cooking method:

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

This dish has a slightly unusual but very pleasant taste. Fried potatoes are an ideal side dish. Another side dish is stewed or baked vegetables.

Pollock stewed in sour cream in the oven

pollock carcasses without a 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 baking dish.
Mix sour cream with milk, salt, seasonings, dried dill.
Grate cheese finely, mix with sour cream sauce.
Cover the pollock chunks with the sauce.
Preheat oven to 190 degrees.
Place the fish mold in it. Cook for 30 minutes.

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

Pollock stewed in sour cream always turns out juicy and tender. You can cook it according to different recipes - everyone will find a suitable option for him.

Cooking pollock in sour cream is very simple. This fish has an exquisite taste and rich aroma. It is also surprisingly useful. Pollock dishes are recommended to be eaten to increase immunity and saturation of the body with the necessary acids. We offer you the best recipes for cooking this fish.

How to prepare fish for stewing?

Pollock is an ocean fish, which means it has a minimal amount of bones. Therefore, the process of processing it will take very little time. From the carcass of the fish, you need to separate the tail and fins, remove the scales. Then it is cut along the spine along the abdominal line and the insides are removed with a knife. All that remains is to rinse the fish and cut into pieces. On a note! Scientists have found that people who often eat fish suffer from cancer two times less often than those who refuse this product. For such a dish, you can also buy ready-made pollock carcasses in the store. It is enough to cut them into portions.
Rinse the fish under cold running water. Be sure to soak the pieces with paper towels to remove excess moisture.

The classic recipe for pollock in sour cream

Type of dish: second
Subtype of dish: fish dish.
Ready meal weight: 800 g.
Cooking time:
Energy or nutritional value of the dish:

Ingredients for making pollock in sour cream

Pollock - 700 g.
Vegetable oil - 30 g.
Onion - 1 head.
Carrots - 1 pc.
Sour cream - 1 glass.
Salt to taste.
Spices to taste.
Flour - 1 tbsp. l.

Cooking pollock in sour cream

We will tell you how to properly stew pollock in sour cream. Fish is absolutely unpretentious in preparing such a dish. See for yourself by following our recipe.

To stew pollock in sour cream, the carcasses are pre-rubbed with salt and spices, and left in the refrigerator for 1 hour. During this time, the meat will absorb the amount of seasonings it needs to enhance its taste. Vegetable oil is poured into a frying pan and put on medium heat.
After a couple of minutes, you can start cooking. Each piece of fish is rolled in flour and fried on both sides until golden brown. Then chopped carrots and chopped onions are placed on top.
Season vegetables to taste. Pour sour cream over the dish and simmer over low heat for 15 minutes. On a note! Pollock meat contains a huge amount of polyunsaturated fatty acids, vitamins A, PP, group B, as well as calcium, magnesium, phosphorus, sulfur and other useful components.
Pollock stewed in sour cream with onions and carrots is served as an addition to the side dish. The fish goes well with mashed potatoes, rice and other cereals. As a decoration for such a product, any greens can be used: parsley, dill, leeks and even mint.

Fried pollock in sour cream: a simple recipe

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 4 Servings.
Ready meal weight: 600 g.
Cooking time: 1.5 hours.
National cuisine, which the dish belongs to: Russian, Italian.

Ingredients:

Pollock - 700 g.
Vegetable oil - 30 g.
Sour cream - 1 glass.
Milk - 0.5 cups.
Salt to taste.
Spices to taste.

Instructions:

For those who have already learned how to stew pollock with sour cream, the recipe will seem very easy. First, you need to cut the fish into flat steaks. Now you can start preparing the marinade.

Add salt and spices to sour cream and mix thoroughly. Then, according to the recipe, add milk. Pour the pollock with sour cream with milk and spices and leave in the refrigerator for half an hour. Pour oil into the pan and wait until it warms up.
Set the heat on the stove to medium. Cook the fish pieces for 3 minutes on each side. As long as possible - the main thing is that a beautiful golden crust appears on the fish.
Like stewed pollock, this dish is served with a side dish of potatoes, vegetables or cereals. You can prepare a sauce for it separately. Dairy gravy is ideal.

Pollock in sour cream with onions and carrots: a recipe for baking

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 6 Servings.
Ready meal weight: 800 g.
Cooking time: 0.5 hours.
National cuisine, which the dish belongs to: Greek, Italian.

Ingredients:

Pollock - 500 g.
Vegetable oil - 30 g.
Onions - 2 heads.
Carrots - 2 pcs.
Low-fat sour cream - 1 glass.
Milk - 0.5 cups.
Cheese - 100 g.
Salt to taste.
Spices to taste.

Instructions:

You will need boneless and skinless pollock fillets. Rub it with a spice and salt mixture.
Pour some oil into the mold and place the pieces of fish.
Cut the onion into rings and lay on the fillet.
Grate the carrots on a coarse grater and place in a thin layer on the onion.
Dissolve milk in low-fat sour cream, add salt and seasonings. Pour the mixture into a mold and bake for 30 minutes. 5 minutes before cooking, pour chopped cheese on pollock with onions and carrots with sour cream. Your dish will have a crispy crust - this is the main sign of its readiness.
You can serve pollock in sour cream prepared in this way as a separate hot one. It is ideal for a festive table.Also, pollock baked in sour cream goes well with popular side dishes and semi-dry red wine. Fresh vegetables should be used to decorate the dish: tomatoes and cucumbers.

On a note! An adult pollock reaches one meter in length and weighs up to five kilograms. Nevertheless, the average catch does not weigh more than 1.5 kg and its height is 0.5 m.

Pollock in sour cream sauce: a recipe for housewives

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 6 Servings.
Ready meal weight: 800 g.
Cooking time: 1 hour.
National cuisine, which the dish belongs to: Italian.
Energy or nutritional value of the dish: 89.9 kcal.

Ingredients:

Pollock - 700 g.
Vegetable oil - 30 g.
Lemon juice - 50 ml.
Tomato paste - 3 ml.
Onion - 1 head.
Carrots - 1 pc.
Sour cream - 0.5 cups.
Garlic - 3 teeth.
Mustard - 30 ml
Salt to taste.
Spices to taste.

Instructions:

To cook pollock in sour cream in this way, we suggest marinating the fish first. There is nothing difficult in this, it only takes time.
Pieces of meat should be poured with a mixture of lemon juice, tomato paste and sour cream. Add crushed garlic, salt and a spoonful of mustard to it. The product should be marinated in this way for at least 40 minutes.
When the meat has absorbed all the necessary ingredients from the sauce, you can start stewing it. Pour oil into a skillet and heat over medium heat. Place the pollock pieces in a skillet and fry until half cooked.
Then pour the marinade into the container, cover with a lid. Pollock stewed in this way is served with a side dish. If necessary, you can add carrots and onions to it during frying. Vegetables add a special zest to the dish.

Stewed pollock with vegetables: a recipe with a video

We offer you another way of cooking pollock stewed in sour cream. In addition to fish, this recipe will use frozen peppers, carrots, onions, and condiments. The whole process of cooking stewed pollock, see the video:

Pollock is a seafood, not expensive and very tasty fish. There are many recipes for cooking this fish. Today I propose to stew pollock with carrots and onions. Despite the fact that the dish is budgetary, the fish turns out to be delicious - juicy, tender, thanks to vegetables - sweetish, and without small bones. Cooking pollock stew is very simple. It goes well with any side dishes: porridge, pasta, potatoes. Try it and you will definitely like it.

Ingredients

To prepare pollock stewed with carrots and onions, you will need:

freshly frozen pollock - 1 kg;

onions - 3 pcs.;

carrots - 2 pcs.;

vegetable oil - 3 tbsp. l .;

tomato paste - 3 tbsp. l .;

water - 100 ml;

ground black pepper, paprika - to taste;

salt to taste.

Cooking steps

Prepare the required ingredients.

Pour vegetable oil into a cauldron, frying pan or thick-walled pan and heat it for 1 minute. Pour in carrots and onions and fry them for 2-3 minutes, stirring occasionally, until the onions are transparent.

Add tomato paste, salt, black pepper and paprika to the fried vegetables, mix the whole mass. Set aside half of the vegetables.

Gut the fish, rinse, dry and cut into slices approximately 4 cm thick. It is better to cut the pollock when it has not yet completely melted.

Salt the fish and put on the vegetables.

Top with the vegetables that you set aside. Pour in water, cover and simmer pollock with carrots and onions over low heat for 30-35 minutes.

Delicate and fragrant fish with vegetables is ready to serve immediately on the table. Pollock stewed with carrots and onions is a simple and delicious dish. Try it!

Bon Appetit! Cook with love!

Pollock is one of the types of fish that, perhaps, everyone loves - from small to large. Since it is easy and simple to clean, it is also easy to prepare. It is inexpensive, very tasty, even if you just fry it in a pan, roll it in flour. And it also has very few bones, especially small ones, which makes it one of the most favorite fish among children.

And the recipe and composition of the products is so simple that there is nothing to share there.

Today I offer one of these recipes. And if you have never cooked with it, then try it by all means. You will like it!

Pollock with onions and carrots stewed in milk-sour cream sauce

We need:

pollock - 1 -1.2 kg (3 large fish)
flour - 4 - 5 tbsp. spoons
salt to taste
spices - to taste and desire
oil - for frying (at least 0.5 cups)
carrots - 1 pc (large)
onion - 1 piece (large)

For the sauce:

sour cream - 8 tbsp. spoons
milk - 250 ml
flour - 1.5 tbsp. spoon
butter - 2 tbsp. spoons (40 gr)
salt, pepper - to taste
nutmeg - a pinch

Fry fish

In this recipe, I decided to do a little housekeeping, and cook the fish not only with sour cream sauce, but also add milk to it. That is, the sauce we will get is similar to the famous and beloved by all "Bechamel".

1. Let's start with fish. I will use whole carcasses today (if you can call them that). But in general, if you have a fillet, then it will certainly be much better.

There will be no need to remove bones from such a fish. And if I were preparing a dish for the arrival of guests, I would certainly have bought a fillet in advance. Today he was not in the store, he had to buy whole fish. But nothing, we will cook as it is. Moreover, there is no time to cut fish into fillets either.

2. Peel the pollock from the entrails and the black film inside. Cut off the fins and rinse the fish thoroughly inside and out. The fish have small dark scales that do not need to be cleaned, they are easily and simply washed off if they are rubbed thoroughly.

3. Cut into pieces. You can vary their size yourself. Someone likes to cut thinner pieces, and someone thicker. I have a fairly large fish, and I cut it into 4 pieces, that is, rather large pieces.

4. Salt the fish, sprinkle with spices, grate the outside and inside, and let sit for about 20 minutes, so that the salt and spices penetrate into the pulp.

Today I decided to use ground coriander as a spice, a mixture of thyme and basil, and I wanted to sprinkle the fish with cumin. I just wanted it and that's it. I rubbed it in my palms and sprinkled the pieces. The smell went just wonderful.

It goes well with fish and pepper. I also added a mixture of peppers, literally a couple of pinches.

5. After the fish has lain down for a while and has absorbed all the tastes and smells, you can start frying. Pour oil into the pan and heat it well.

6. Pour flour into a flat plate. Dip each piece in flour and place in a preheated skillet.

It is not necessary to make too strong a fire. The fish should be fried, not languish or burn. About 3-4 minutes on each side will be enough, and you need to fry not only on the side, but also in the place of the cut (here the time can be only a minute, or one and a half).

It is important at this stage to keep the juice inside the fish. Therefore, fire and heat are important. If the heat is enough, the sides of the pollock will quickly become crusty and the juice will remain inside. If the fish languishes, the juice will flow into the oil. And then you have to pour it out. Conversely, if the fire is too high, the fish will quickly crust over and the inside will remain soggy. Which is also not the case.

Since we have a lot of fish, one batch is being fried, while the other is still waiting for its turn. It is not necessary to roll it in flour yet.

7. Put the fried fish on several layers of paper towels to allow excess oil to drain. You don't need to feel sorry for him, otherwise the dish will turn out to be too greasy.

By the way, if you still have a little free time, then you can pull out all the bones of the slightly cooled fish. When it's fried, the bones can be pulled out pretty easily and quickly!

8. In the meantime, the fish is fried, let's take care of vegetables. Peel them, cut the onion into very thin half rings, and grate the carrots.

And at this stage, there are two ways of further preparation.

fry the onions and carrots in a skillet in oil
do not fry, and leave raw

I choose the second option, because I think that frying fish, and even vegetables, is too much! But I must say about the nuances, if vegetables are not fried, then they will slightly crunch on the teeth, especially onions. But in its raw form, it will better give its juice to the fish, and it will turn out to be more juicy.

This does not bother me, and everyone treats crispy onions well. If this is not the case for you, then fry the onions, and simply grate the carrots. Or, you can pour boiling water over the onion and let it lie down for a while so that it becomes softer.

If there is free time, then while the fish is being fried (we have time to turn it over in time), and at this time we are preparing the Béchamel sauce

Cooking the sauce

1. Put butter in a small frying pan or saucepan and let it melt and warm completely.

2. Add flour and stirring constantly, lightly fry. That is, the flour should be more warm than fried. At the same time, do not allow the color to change to brown.

3. Gradually pour in the milk, stirring constantly using a whisk. It will help break up any lumps that will form from the flour being mixed.

4. When the milk is warm, the mixture will begin to thicken. At the same time, you must not forget to stir it so that nothing burns.

Add a pinch of nutmeg to the sauce, it will give a wonderful nutty flavor.

5. When the mixture thickens, add sour cream and stir again. Add salt and pepper to taste.

Let it boil, but do not boil. Switch off. The sauce is ready.

We bake fish in the oven

1. Prepare an ovenproof dish and put the fried fish pieces into it, quite tightly to each other.

I have an oval shape and all the fish fit snugly into it.

2. Top with a layer of onions, or boiled, or fried, or raw. We have considered the pros and cons of both.

3. The next layer is carrots. This layer must be slightly salted, otherwise the layer will be knocked out of the overall taste and will remain unsalted.

4. And the final layer - milk - sour cream sauce "Bechamel". We spread it, trying to do it evenly, so that all the fish is like in a fur coat.

5. By this time, our oven should be preheated to 180 degrees. We put the form with the ingredients laid out in it. All this beauty will be baked for 15 - 25 minutes, until the top is covered with a beautiful ruddy crust.

Once this happens, you can remove the mold from the oven. The dish is ready.

You can serve pollock either separately or with a side dish. As a side dish, either green beans, vegetables baked in a grill pan, or potatoes baked in the oven can be used.

If a side dish is not used for the dish, then prepare a salad, preferably a vegetable salad, or cucumbers with tomatoes, or. I decided to grate green radish with carrots, season it with a mixture of sour cream and mayonnaise.

Serve hot, layering the slices. So that the top remains, as if in a fur coat.

The fish in such a dish is not dry, we were able to keep the juice inside. They also added juiciness with fresh onions and fresh carrots. A coat made of sour cream - milk sauce helped to preserve juiciness when baking.

What pleased me was that although the fish was fried, it turned out to be not at all greasy, like the whole dish as a whole.

And of course, the taste, and the smell, is just crazy. Rather, you want to start your meal. And this is the most important argument for cooking such a dish more often.

By the way, those who love mayonnaise can cook the same dish under a mayonnaise coat. At the same time, the whole recipe remains unchanged, and instead of the Bechamel sauce, we simply coat the top layer with this sauce. In the same way, we bake and eat with pleasure.

This method is even faster than the one suggested. No need to waste time making the sauce.

It is only worth noting that this dish will contain more calories. But if you do not count calories while eating, then this option will also appeal to you.

Bon Appetit!

How to prepare fish for stewing?

The classic recipe for pollock in sour cream

Type of dish: second
Subtype of dish: fish dish.
Ready meal weight: 800 g.
Cooking time:
Energy or nutritional value of the dish:

Ingredients for making pollock in sour cream

Pollock - 700 g.
Vegetable oil - 30 g.
Onion - 1 head.
Carrots - 1 pc.
Sour cream - 1 glass.
Salt to taste.
Spices to taste.
Flour - 1 tbsp. l.

Cooking pollock in sour cream

We will tell you how to properly stew pollock in sour cream. Fish is absolutely unpretentious in preparing such a dish. See for yourself by following our recipe.

To stew pollock in sour cream, the carcasses are pre-rubbed with salt and spices, and left in the refrigerator for 1 hour. During this time, the meat will absorb the amount of seasonings it needs to enhance its taste. Vegetable oil is poured into a frying pan and put on medium heat.
After a couple of minutes, you can start cooking. Each piece of fish is rolled in flour and fried on both sides until golden brown. Then chopped carrots and chopped onions are placed on top.
Season vegetables to taste. Pour sour cream over the dish and simmer over low heat for 15 minutes. On a note! Pollock meat contains a huge amount of polyunsaturated fatty acids, vitamins A, PP, group B, as well as calcium, magnesium, phosphorus, sulfur and other useful components.
Pollock stewed in sour cream with onions and carrots is served as an addition to the side dish. The fish goes well with mashed potatoes, rice and other cereals. As a decoration for such a product, any greens can be used: parsley, dill, leeks and even mint.

Fried pollock in sour cream: a simple recipe

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 4 Servings.
Ready meal weight: 600 g.
Cooking time: 1.5 hours.
National cuisine, which the dish belongs to: Russian, Italian.

Ingredients:

Pollock - 700 g.
Vegetable oil - 30 g.
Sour cream - 1 glass.
Milk - 0.5 cups.
Salt to taste.
Spices to taste.

Instructions:

For those who have already learned how to stew pollock with sour cream, the recipe will seem very easy. First, you need to cut the fish into flat steaks. Now you can start preparing the marinade.

Add salt and spices to sour cream and mix thoroughly. Then, according to the recipe, add milk. Pour the pollock with sour cream with milk and spices and leave in the refrigerator for half an hour. Pour oil into the pan and wait until it warms up.
Set the heat on the stove to medium. Cook the fish pieces for 3 minutes on each side. As long as possible - the main thing is that a beautiful golden crust appears on the fish.
Like stewed pollock, this dish is served with a side dish of potatoes, vegetables or cereals. You can prepare a sauce for it separately. Dairy gravy is ideal.

Pollock in sour cream with onions and carrots: a recipe for baking

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 6 Servings.
Ready meal weight: 800 g.
Cooking time: 0.5 hours.
National cuisine, which the dish belongs to: Greek, Italian.

Ingredients:

Pollock - 500 g.
Vegetable oil - 30 g.
Onions - 2 heads.
Carrots - 2 pcs.
Low-fat sour cream - 1 glass.
Milk - 0.5 cups.
Cheese - 100 g.
Salt to taste.
Spices to taste.

Instructions:

You will need boneless and skinless pollock fillets. Rub it with a spice and salt mixture.
Pour some oil into the mold and place the pieces of fish.
Cut the onion into rings and lay on the fillet.
Grate the carrots on a coarse grater and place in a thin layer on the onion.
Dissolve milk in low-fat sour cream, add salt and seasonings. Pour the mixture into a mold and bake for 30 minutes. 5 minutes before cooking, pour chopped cheese on pollock with onions and carrots with sour cream. Your dish will have a crispy crust - this is the main sign of its readiness.
You can serve pollock in sour cream prepared in this way as a separate hot one. It is ideal for a festive table.Also, pollock baked in sour cream goes well with popular side dishes and semi-dry red wine. Fresh vegetables should be used to decorate the dish: tomatoes and cucumbers.

On a note! An adult pollock reaches one meter in length and weighs up to five kilograms. Nevertheless, the average catch does not weigh more than 1.5 kg and its height is 0.5 m.

Pollock in sour cream sauce: a recipe for housewives

Type of dish: second.
Subtype of dish: fish dish.
Servings Per Container: 6 Servings.
Ready meal weight: 800 g.
Cooking time: 1 hour.
National cuisine, which the dish belongs to: Italian.
Energy or nutritional value of the dish: 89.9 kcal.

Ingredients:

Pollock - 700 g.
Vegetable oil - 30 g.
Lemon juice - 50 ml.
Tomato paste - 3 ml.
Onion - 1 head.
Carrots - 1 pc.
Sour cream - 0.5 cups.
Garlic - 3 teeth.
Mustard - 30 ml
Salt to taste.
Spices to taste.

Instructions:

To cook pollock in sour cream in this way, we suggest marinating the fish first. There is nothing difficult in this, it only takes time.
Pieces of meat should be poured with a mixture of lemon juice, tomato paste and sour cream. Add crushed garlic, salt and a spoonful of mustard to it. The product should be marinated in this way for at least 40 minutes.
When the meat has absorbed all the necessary ingredients from the sauce, you can start stewing it. Pour oil into a skillet and heat over medium heat. Place the pollock pieces in a skillet and fry until half cooked.
Then pour the marinade into the container, cover with a lid. Pollock stewed in this way is served with a side dish. If necessary, you can add carrots and onions to it during frying. Vegetables add a special zest to the dish.