Pollock fillet dishes. How to cook pollock deliciously: in a frying pan, in the oven, in a slow cooker

03.03.2024 Pancakes, pancakes, pancakes, cheesecakes

Fish dishes should be in every person's diet.

Pollock fillet, unfortunately, is not popular.

This is due to the fact that the meat of this fish is somewhat dry and does not have a pronounced taste.

But these features are more of an advantage than a disadvantage, because using different marinades you can give pollock taste and aroma based on personal preferences.

How to cook pollock fillet - basic cooking principles

Pollock is an inexpensive and accessible fish. It can be fried, stewed or baked in the oven. A variety of dishes are prepared from the meat of this fish: pies, cutlets, meatballs, salads, first and second courses.

You can use ready-made fillets for cooking, or disassemble the carcasses. The fish is first completely defrosted; it is better to do this in the refrigerator or fill it with cold water.

If you are preparing soup or fish soup from pollock fillets, simmer the fish over low heat, adding whole peeled vegetables, roots and herbs to the water. Be sure to skim off the foam.

Pollock fillet is fried in a mixture of oils. It can be fried in batter, breaded with flour or breadcrumbs. Fry the fish until golden brown, a few minutes on each side.

In the oven, pollock fillets are cooked mainly with sauces. Before putting the fish in the oven, it is pre-fried to “seal” the juices inside the fish.

Pollock fillet can be cooked with vegetables, in which case you will get a complete dish.

We have collected proven recipes for you on how to cook pollock fillet so that it turns out not only tasty, but also original.

Recipe 1. How to cook pollock fillet in a frying pan

Ingredients

one large pollock carcass;

milk – 50 g;

vegetable oil;

onion - two heads;

table salt;

carrot;

black pepper.

Cooking method

1. Wash the fish carcass, clean it of scales, trim the tail and fins. Separate the fillet from the ridge and select small bones. Cut the pollock fillet into portions.

2. Peel the carrots, wash them and grate them on a coarse grater. We chop the peeled onions with thin feathers.

3. Season each piece of pollock with spices and roll the fish in flour on all sides.

4. Heat the oil in a frying pan and fry the pieces of pollock in it until golden brown on both sides.

5. Place the onion on top of the pollock. Spread carrot shavings evenly in the next layer.

6. Pour milk into the pan, pepper, salt and simmer the fish over low heat for forty minutes. Serve with a side dish of rice or vegetables.

Recipe 2. How to cook pollock fillet with beets with sour cream and dill sauce

Ingredients

four fresh frozen pollock carcasses without head;

ground black pepper;

three baked beets;

large onion;

100 g hard cheese;

juice of half a lemon;

half a bunch of dill;

400 g sour cream;

50 ml drinking water.

Cooking method

1. Wash the carcasses under running water, scrape off the scales with a knife and remove the black film from the inside. Cut off the tail and fins. Make a cut along the entire length of the carcass, from the back, bringing the knife to the bones. Then run the knife along the carcass, pressing the knife against the ridge. Separate the fillet from the bone. Use a stocking to remove the skin.

2. Cut the resulting fillet into pieces five centimeters wide. Salt the fish, sprinkle with lemon juice and leave for ten minutes. Transfer the pollock pieces into a heatproof dish.

3. Peel the onion and chop into thin feathers. Place on top of the fish in an even layer.

4. Wash the beets with a brush, dry with a napkin and wrap in foil. Bake for 1 hour 20 minutes at 180 C. Remove the baked beets, cool and peel. Cut it into thin circles.

5. Pepper and salt the sour cream, mix it with chopped dill. Pour in drinking water and stir. Pour the sour cream sauce over the fish and beets and place the dish in the oven for 20 minutes. Bake at 200 C. Coarsely grate the cheese. Remove the pan from the oven, sprinkle generous amounts of cheese on top and bake for another five minutes. Serve with vegetable salad or pickles.

Recipe 3. How to cook pollock fillet in a slow cooker

Ingredients

pollock fillet – 600 g;

vegetable oil;

hard cheese – 200 g;

mayonnaise and sour cream – 60 ml each;

three small tomatoes.

Cooking method

1. Wash the pollock fillet and dry it with napkins, trying to remove as much excess moisture as possible. Rub the fillet with spices on both sides and cut into small pieces.

2. Wash the tomatoes, wipe with napkins and cut into rings.

3. In a separate bowl, combine sour cream with mayonnaise. Cut the cheese into thin slices.

4. Turn on the multicooker in the “Baking” mode. Set the cooking time to 20 minutes.

5. Pour some oil into the bowl. Place the fish and coat it thoroughly with mayonnaise and sour cream sauce. Place tomato slices on top and cover with slices of cheese. Close the lid of the unit and cook until the beep sounds.

Recipe 4. How to cook pollock fillet with spicy olive cream sauce

Ingredients

pollock fillet – six pieces of 250 g each;

kitchen salt;

Olive dressing

black olives without pits - one and a half glasses;

olive oil - a quarter cup;

anchovy fillet – 6 pcs.;

lemon juice – 30 ml;

capers – 75 g;

purple basil - a bunch;

garlic – 2 cloves.

Cream sauce

olive dressing – 200 g;

butter – 30 g;

fish broth – 100 ml;

flour – 30 g;

heavy cream – 50 ml.

Cooking method

1. Place olives, basil, anchovies, garlic and capers in a blender container. Grind everything, add lemon juice and pour in olive oil, stirring constantly until smooth. Transfer the mixture into a jar, close the lid tightly and place in the refrigerator.

2. Melt butter in a hot frying pan, add flour and fry it for two minutes. Pour in the broth, stirring constantly. Then add cream, stir, add salt and add olive dressing. Warm the sauce for three minutes.

3. Mix flour with salt and pepper. Bread the fillet pieces in this mixture and fry the fish in hot oil until golden brown. Place pollock on a plate, pour hot sauce over it and serve with boiled potatoes or fried cauliflower florets.

Recipe 5. Fish cake from pollock fillet

Ingredients

400 g pollock fillet;

3 g each of ground black and white pepper;

four eggs;

kitchen salt;

100 g butter;

a bunch of dill;

100 g flour;

250 g hard cheese;

200 g low-fat cottage cheese;

a bunch of green onions.

Cooking method

1. Wash the pollock fillet and dry with napkins. Cut the fish into small pieces. Place the fish in a deep plate, add salt and lemon juice. Sprinkle everything with finely chopped dill. Stir and leave to marinate.

2. Separate the yolks from the whites. Place the latter in the refrigerator. Lightly beat the yolks, add soft butter, cottage cheese and flour. Pepper and salt. Rinse the green onions and chop them finely. Combine it with the dough and knead well.

3. Remove the whites from the refrigerator and beat them until they form a strong foam. Coarsely grate half the cheese. Combine marinated fish with cheese and fold in beaten egg whites. Mix everything carefully.

4. Place the dough in a greased springform pan. Place the fish mixture on top and smooth it out. Cut the remaining cheese into thin slices and place them on top of the fish mixture.

5. Preheat the oven to 200 C. Bake the cake for 35 minutes. Turn off the oven and leave the cake in it for another quarter of an hour. Place on a plate, cut into portions and serve.

Recipe 6. How to cook pollock fillet in the oven

Ingredients

walnuts – 100 g;

pollock – 600 g;

vegetable oil – 75 ml;

pickled cucumbers – two pcs.;

butter – 30 g;

sour cream – 100 ml;

greens - a bunch.

Cooking method

1. Place nuts, herbs and pickled cucumbers in a blender container and grind well. Add spices and sour cream to this mixture. Stir until smooth.

2. We clean the pollock from scales, cut off the fins and tail. We separate the fillet from the ridge and remove the skin from it with a stocking. Remove small seeds with tweezers. Wash the resulting fillet. Rub the fish with spices. Cut into portions and fry in oil until golden brown.

3. Grease the baking dish with a piece of butter. Place pieces of fish fillet on the bottom and pour sauce over it.

4. Place the pollock fillet in the oven for 20 minutes. Bake at 200 C. Serve with salad or a side dish of vegetables.

Recipe 7. Pollock fillet “Spicy”

Ingredients

two pollock carcasses;

drinking water;

two medium onions;

red hot pepper;

two mugs of lemon;

Cooking method

1. Defrost the fish, clean it of scales. Cut off tails and fins. Clean the inside of the black film. Separate the fillet from the backbone, remove the skin with a stocking and select small bones. Wash the fish, cut it into pieces and place them on a plate in layers, sprinkling each with salt and lemon juice. Marinate the pollock fillet for half an hour.

2. Chop the peeled onion into half rings.

3. Place mayonnaise in a small cup, add red hot pepper, salt and squeeze lemon juice into it. Pour some boiled water into the resulting mixture and mix thoroughly. The sauce should not be too runny.

4. Place the marinated fillet into the pan in a thick layer. Place onion rings on top of the pollock. Drizzle evenly with mayonnaise mixture. Cover with a lid and place in the oven for half an hour. Cook at 200 C. Then open the lid and place in the oven for another five minutes. Serve with potato or rice side dish.

When choosing pollock, pay attention to the color of the meat. It should be white, without any pink or yellowish tint.

In addition to parsley and dill, you can use anise, celery, tarragon and mint.

Do not refreeze pollock fillets!

To eliminate the specific smell of fish, sprinkle the pollock fillet with lemon juice and leave for forty minutes.

It is better to fry the fillet in a mixture of butter and vegetable oils.

Pollock fillet will turn out juicy and tender if you cook it in tomato, cream or any other sauce.

You can learn how to cook delicious pollock using 11 original recipes. This fish is healthy, it has few bones, so dishes made from it will appeal not only to adults, but also to children.

This is a universal recipe that can be used to cook sea and river fish.

To prepare you will need:

pollock 1.5 kg;
4 tbsp. l. soy sauce;
lemon juice 2 tbsp. l.;
pepper mixture;
5 g salt;
flour 160 g;
100 ml vegetable oil.

Step by step description:

After cleaning the fish, cut it into small pieces.
Pour soy sauce and the juice of half a lemon, salt and pepper, stir, and refrigerate for 5 hours.
Heat vegetable oil in a frying pan.
Bread the fish pieces in flour. Fry until done, about 7-9 minutes. Turn over to the other side and cover with a lid.
Place the finished pollock on napkins to absorb excess fat.

According to this simple recipe, fried pollock in a frying pan turns out aromatic, golden on the outside and juicy on the inside.

Recipe for stewing in sour cream sauce

Pollock with sour cream goes with any side dish and is easy to prepare.

Required ingredients:

pollock 1200 g;
120 g flour;
onion 1 pc.;
salt;
100 ml vegetable oil;
sour cream 100 g;
250 ml water.

Step by step description:

Wash and clean the pollock, divide into pieces.
Bread in flour and fry in a frying pan.
Finely chop the onion, fry it with two handfuls of flour in oil.
Add sour cream to the frying pan with the onions.
Pour 1 tbsp onion. hot water and simmer for 10 minutes.
Place fried pollock in the prepared sauce.
Simmer for 7 minutes with the lid closed.

Delicious sour cream sauce is an excellent gravy, and the fish in the sauce turns out very tender and juicy.

Delicious fish cutlets

This recipe is remarkable because the pollock cutlets turn out really tasty. The fish fillet is chopped with a knife to preserve the juiciness of the minced meat.

Products:

pollock fillet 1000 g;
200 g white loaf;
large onion 1 pc.;
1 egg;
salt 20 g;
50 g semolina;
olive oil;
milk 50 ml;
dry parsley 5 g;
ground pepper 2 g.

Step by step description:

Prepare minced meat from boneless fillet - cut it into small pieces.
Cut the crusts off the bread, soak it in milk, add semolina to it.
Finely chop the onion.
Add the egg, onion and swollen bread to the minced fish.
Salt and pepper, add dry parsley.
Knead the minced meat with wet hands until smooth and form into cutlets.
Heat a frying pan, pour oil into it, and fry the cutlets on both sides over medium heat until golden brown.
When you turn the cutlets onto the second side, do not forget to cover the frying pan with a lid and reduce the heat.

Delicious fish cutlets are ready!

Marinated with onions and carrots

This recipe is easy to follow, and the result always exceeds all expectations.

Products:

pollock 1 kg;
3 bows;
4 carrots;
salt and pepper;
2 tsp. white wine or apple cider vinegar;
450 g tomato sauce;
100 ml water;
oil for frying.

Preparation:

Clean the fish, wash it, cut into pieces.
Cut the onion into half rings.
Grate the carrots.
Fry the onion until golden brown, add a pinch of ground black pepper.
Add carrots to the onion, simmer until tender, adding salt and pepper to taste.
Add tomato sauce to the vegetables in the frying pan and simmer for 2 minutes.
Add 150 ml of water and vinegar or wine to the tomato dressing in the frying pan, simmer for 3 minutes.
Salt the fish and place in the prepared tomato sauce in a frying pan. Cover with a lid and simmer over low heat until done.

Instead of tomato sauce, you can use fresh peeled tomatoes, chopped in a blender.

Pollock marinated with tomato and vegetables goes well with a side dish of boiled potatoes.

In a slow cooker

Amazingly tasty fish on a bed of vegetables, with creamy sour cream sauce, made in a slow cooker.

Products:

pollock 2 carcasses;
2 onions;
1 carrot;
100 g sour cream;
150 ml cream;
salt;
seasoning for fish;
vegetable oil

Preparation:

Clean the pollock and cut into pieces.
Salt the fish and sprinkle with seasoning.
Chop the onion and grate the carrots.
Pour oil into the multicooker bowl. Add onions and carrots.
Close the multicooker lid, set the “Bake” or “Multi-cook” mode (125–135 °C) for 40 minutes.
Prepare sour cream filling, mix sour cream, cream and a pinch of salt.
Stir the vegetables in the slow cooker. 20 minutes after the start of stewing, place pieces of fish in a multicooker bowl on a vegetable bed.
Pour the cream and sour cream mixture over the fish in the slow cooker. Close the lid and cook until the end of the program.

Serve with buckwheat porridge or mashed potatoes.

Bake fish with tomatoes and cheese

To cook pollock in the oven, you will need a large baking sheet. It can be covered with foil.

Products:

pollock 1600 g;
200 g cheese;
sour cream 200 g;
2 onions;
3 cloves garlic;
5 tomatoes;
dill 1 bunch;
salt 10 g;
seasoning for fish 5 g.

Step by step description:

Clean the fish, wash it, and cut into portions.
Cut the onion into half rings.
Prepare sour cream dressing by adding chopped garlic, dill and salt to the sour cream.
Place the onion in the bottom of the baking dish and the fish on top. Brush the pollock pieces with sour cream, garlic and herbs.
Place tomato slices on top of the fish, sprinkle with grated cheese, and brush with sour cream.
Place in a preheated oven and bake for about 45 minutes at 200°C.

Delicious pollock baked with cheese is ready!

Whole pollock in the oven in foil

Fish prepared according to this recipe turns out tender and tasty. Its preparation takes little time.

Products:

pollock 1000 g;
10 g salt;
ground black pepper 2 g;
3 tbsp. l. lean oil;
lemon juice 3 tbsp. l.;
1 tbsp. l. tomato paste;
mayonnaise 1 tbsp. l.

Step by step description:

Clean and wash the fish, rub it with salt and pepper.
Combine for the sauce: tomato paste, mayonnaise, lemon juice and vegetable oil (olive oil is possible), a pinch of salt. Stir until smooth.
Cover a baking sheet with foil, grease with oil, place the fish, and pour the sauce on top.
Cover the top of the baking sheet tightly with foil.
Bake the fish at 200°C for about 40 minutes.

If the pollock is not completely baked, you can keep it in the oven without foil at the same temperature for 5 minutes.

The finished dish is juicy orange in color.

Fish fillet in batter

Fish prepared according to this recipe is similar to a restaurant delicacy. It has a slightly lemony flavor and a delicate consistency.

Products:

pollock fillet 1000 g;
100 g lemon juice;
pomegranate sauce 4 tbsp. l.

For the batter:

eggs 2 pcs.;
10 g salt;
paprika 6 g;
2 tbsp. l. sour cream;
flour 60 g.

Step by step description:

Clean the fish, wash it, cut into portions.

Rub with salt, add lemon juice and pomegranate sauce.
Place in the refrigerator to marinate for 2 hours.
Prepare a batter from eggs, sour cream and flour, do not forget to add salt and sweet ground paprika.
Place pieces of fish into the oil heated in a frying pan, dipping them into the batter. Fry on both sides until golden brown.

Even those who are not fans of pollock will enjoy this dish.

Pollock fillet baked with potatoes

This recipe makes a wonderful fish casserole.

Products:

pollock fillet 500 g;
potatoes 4 pcs.;
salt;
pepper;
nutmeg;
butter 100 g;
flour 2 tbsp. l. (with top);
milk 50 ml;
cream 50 ml;
garlic 2 cloves;
parsley 2 branches;
cheese 100 g.

Step by step description:

Peel, wash, cut or chop the potatoes into thin slices. Add salt, pepper and stir.
Grease the mold with oil. Place the potatoes in an even layer.
Cut the pollock fillet into pieces, add salt and pepper, and mix.
Place the fish pieces on the potatoes.
Prepare a sauce from butter and flour. Melt the butter in a frying pan, add flour, stir for 2 minutes.
Pour milk into the sauce in a thin stream, stir, pepper, salt, and add ground nutmeg to taste.
Add cream to the sauce and stir.
Squeeze the garlic onto the fish and pour the creamy sauce over it.
Place the mold in the oven at a temperature of up to 190 °C.
Bake for half an hour.
Remove the fish, sprinkle it with grated cheese and chopped parsley. Bake for another 10 minutes.

Pollock: is it worth buying? Yes. It is very easily accessible and does not have many bones, which so often make it difficult to eat it with pleasure. Culinary recipes with it are easy, and there are simply countless ways to prepare tasty pollock fillet. The recipes also provide for the use of various methods of processing this fish and the presence of certain kitchen equipment. This means that everyone can choose the recipe they like based on their capabilities.

Another advantage of pollock is that it combines a low price and a high amount of useful compounds. The product is recommended for those who strive to follow a protein diet, young children, and also those who have dietary restrictions due to health problems.

Useful culinary tips for preparing pollock fillet

To prepare tasty dishes from pollock fillet, you must first disassemble it correctly. Thus, the finished loin should not contain rib bones (they are easily removed with a sharp knife), black film, fins and skin.

It's better to cook it steamed. Why? Because it is this method of processing that allows you to reduce the loss of nutrients to a minimum. In addition, fish prepared this way is a dietary product.

When choosing a frying method, you should pay attention to the fact that before frying, the fillet must be breaded in flour. This is done in order to reduce the loss of juice and thereby preserve the taste of the finished dish. Flour is used because the fillet itself is very tender, and other types of breading will not be combined with this feature of the fish.

How to fillet pollock: video

How to cook tasty pollock fillet in a frying pan with carrots and onions

You can cook fillet in a frying pan with vegetables. The finished dish has a delicate, but more extensive taste than just fried portioned pieces of fillet, and read many more delicious recipes marinated with carrots and onions with pollock.

What products are needed:

onions - 2 pcs. large;

cow's milk - 1.5 tbsp;

spices and seasonings (you can use salt and pepper, or you can choose special mixtures); flour;

for frying:

vegetable oil;

carrots - 1 large or 2 medium;

fillet - 1 kg.

How to cook:

The prepared fillet should be cut into pieces, rubbed with spices and rolled in flour;

Fry in oil for several minutes, a crust should form on each side;

After peeling, chop the onions and carrots and place them in a frying pan and lightly fry them;

Place the fillet on top of the vegetables, pour milk over the dish and simmer over low heat for 40 minutes.

How to deliciously cook pollock fillet in the oven

A tasty, and most importantly, unexpected way to cook it in the oven is with kebab. Yes, you can also make shish kebab from this fish!

What products are needed:

olive oil - up to 3 tbsp. l.;

fillet - 350 g;

white loaf - 1 pc.;

rosemary - up to 1 tsp;

garlic - 3 cloves;

bacon - 100 g and wooden skewers for stringing.

How to cook:

Peel the garlic and crush it through a press;

Mix it with oil and rosemary;

Leave the chopped fillet in this marinade for a short time;

Cut the loaf into pieces the same size as the fish;

Cut the meat into strips. It is better if they are thinner but longer;

Place pieces of pollock and bread alternately on skewers;

Wrap each skewer in strips of bacon;

190°C - at this temperature, bake the kebabs in the oven for 15 minutes, placed on a baking sheet on baking paper.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

How to cook tasty pollock fillet in the oven with carrots and onions

Baked dishes can be served at the holiday table, you just need to decorate them with a few sprigs of parsley. The neighboring vegetables add a piquant taste to the dish.

What products are needed:

fresh parsley;

tomato paste (concentrate) - 2 tbsp. l.;

vegetable oil; carrots - 2 pcs.;

pollock - 800 g;

garlic - 3 cloves;

water, but broth is better - 50 ml;

onions - 2 pcs.;

How to cook:

Vegetables need to be peeled and fried chopped;

Add the tomato and broth, simmer until the vegetables are ready for up to 20 minutes (add spices at the end);

Chop the garlic as much as possible;

Grease the dish intended for baking, add some of the stewed vegetables, then pieces of fish sprinkled with garlic and then the rest of the vegetables.

Seal the mold with foil;

220°C - at this temperature you need to keep the dish in the oven for ¾ hour;

Remove foil, garnish with parsley and serve.

How to cook tasty pollock fillet in the oven with mushrooms

An excellent dish in the oven with mushrooms is obtained by baking in foil. The recipe using ginger is described below:

What products are needed:

lemon - ½ piece;

garlic - 2-3 cloves;

fillet - 200 g;

dried dill;

ginger (root) - 1 pc.;

champignons - 7 pcs.;

onion - 1 pc.;

spices (salt and pepper).

How to cook:

Prepare fillets, mushrooms and vegetables for further processing;

Rub the fillet with spices and pour over lemon juice (half the fruit can be squeezed directly over the fish);

We chop everything else into thin strips, including the squeezed lemon, except for the mushrooms - they need to be cut into slices (keeping the shape of the mushroom);

Place all the ingredients mixed on a piece of foil, wrap the edges;

Bake for ½ hour; serve in foil.

Pollock fillet with potatoes in the oven

There are potatoes in every home. When pollock appears in the house, there is a desire to combine these two products. How to do this is written below.

What products are needed:

mayonnaise is not the fattest - 200 g;

boiled water - ¾ cup;

onion - 1 pc.;

potatoes (tubers) - 500 g;

salt - up to 1 tsp;

fish - 2 carcasses;

greens for serving;

seasoning - 1 tbsp. l.

How to cook:

Clean the fish and cut into pieces;

Cut peeled potatoes into slices, onions into strips;

Salt these ingredients and place in a baking dish;

In a deep bowl, mix the seasoning with water and mayonnaise. Pour this liquid over the food;

200°C - at this temperature, keep the dish in the oven for 30 minutes;

Serve garnished with a sprig of herbs.

Pollock fillet in foil in the oven with sour cream

Fish in foil has a juicier taste, since during the cooking process the liquid is not lost as much as during regular baking. The recipe for cooking in foil is presented below.

Products:

large onion - 1 pc.;

fillet - 400 g; spices,

salt and fresh herbs;

high fat sour cream - 150 g.

How to do:

Rub the fillet with spices;

Cut the peeled onion into thick half rings;

Place fish on foil, onion on top;

Chop the greens thoroughly and mix with sour cream (you can add salt). Place this mixture on top of the onion;

Cover tightly with foil on all sides and bake at 180°C for about half an hour. Serve immediately after baking.

Pollock fillet with vegetables in the oven

Vegetables baked with fish will give it a special taste and aroma. How to cook this?

Ingredients:

onions and carrots - 2 pcs.,

vegetable oil;

tomatoes - 3 pcs.,

non-fat mayonnaise - 100 g,

fillet - 0.5 kg;

hard cheese - 0.2 kg;

seasoning,

fresh greens.

How to cook:

Prepare the mold - cover the bottom with baking paper;

Wash all vegetables; peel any that need to be done;

Chop onions and carrots and fry, cool;

Grate the cheese, chop the tomatoes, chop the herbs with a knife;

Rub the fillet with spices and place in a mold;

On top - fried vegetables, then tomatoes, cheese, and at the end, pour mayonnaise over everything;

200°C - bake the dish at this temperature for half an hour. To serve, sprinkle with fresh herbs.

How to cook delicious pollock fillet in a slow cooker with mayonnaise

If there is a multicooker in the house, the housewife, having become familiar with it, looks for recipes using it.

List of products:

low-fat mayonnaise - 2 tbsp. l.,

the same amount of sour cream;

vegetable oil;

medium tomatoes - 3 pcs.;

fish - 0.5 kg;

0.2 kg cheese;

lemon and fresh herbs for serving.

How to cook:

Sprinkle the spices onto the fish, rub in with your hands, cut the fillet into pieces;

Chop the tomatoes and cheese too;

In a deep bowl, mix sour cream with mayonnaise;

In the multicooker, set the “Baking” mode, pour a little oil, put the fish, spread the sauce on it, and place tomatoes and cheese on top. Cook for 20 minutes;

Serve with a slice of lemon and sprigs of herbs.

Steamed pollock fillet in a slow cooker

Everyone knows that cooking in a slow cooker is quick and convenient. Steaming means preparing a dietary dish. Read below about how to cook such a dietary dish in a slow cooker.

What products are needed:

fresh dill, preferably sprigs with seeds,

water and spices.

How to prepare:

Pour water into the multicooker bowl;

Place a container for steamed dishes on top;

Place dill on this container; it will give the dish an indescribable aroma;

Place the fish on top, sprinkle with spices and set to “Steam” for 25 minutes;

How to cook tasty pollock fillet in batter

Pollock can be cooked in this way either in the oven or in a frying pan. The main thing is to prepare the batter correctly; it can also be different. The recipe below calls for preparing this dish in beer batter.

List of required products:
- 1 tbsp. beer (draft);
  
  a pack of Khmeli-Suneli seasoning;
  
  5 tbsp. l. wheat flour;
  
  pollock - 500 g.
Pollock fillet in batter in a frying pan

The classic batter is made with milk. To make fish cooked this way tastier, you need to marinate it first. How to prepare it is described below.

Products:
- 0.5 l - milk;
  
  200 g wheat flour;
  
  3 pcs. - eggs;
  
  500 g pollock;
  
  vegetable oil for frying and salt.
How to fry pollock fillet

If you don’t have the time or desire to cook something unusual, but you still have the product, you can simply fry it in a frying pan without any vegetables, cheeses or batters. Even a child who is standing at the stove for the first time can cope with this recipe.

Prepare foods:
- pollock - as much as there is;
- salt and pepper;
- flour - a little in a bowl;
- oil for the frying pan.
1. Roll one piece at a time in flour, it should stick on all sides.

Pollock quite often ends up on the dinner table. Many people love this fish for its affordability and the absence of small bones. On store shelves, pollock can be found in various versions: from uncut carcasses to fillets. And if the second option is already ready, then you will have to tinker a little with the first.

This fish does not require any special processing. First, the carcasses need to be defrosted. It is better to do this naturally so that the fish does not lose its beneficial properties. To do this, you need to place the pollock in the refrigerator and wait until the process is completed.

Pollock scales are very small and barely noticeable. It does not spoil the finished dish, but you should still get rid of it. The scales of this fish are easily peeled off the skin. Just scrape them with a regular knife.

After cleaning, cut off the head of the fish, stepping back at least a centimeter from the gills. After this, cut the belly and remove all the insides. You need to pay special attention to the dark film - it should not remain at all, because it will give the dish an unpleasant bitterness. After removing the entrails, rinse the carcass well with water and cut off the fins.

If necessary, you can fillet the pollock using a knife, separating the meat from the spine. But you need to work carefully, because... The fish is very delicate and any carelessness will result in damage to the integrity of the fillet.

Pollock fillet with vegetables in foil

Pollock fillet baked in foil turns out very tasty, retaining all the flavors and beneficial properties. Due to the fact that this fish contains practically no fat, the finished meat often turns out dry. Therefore, it is worth adding vegetables that will give juice and make the fillet more tender.

Required ingredients:

Pollock fillet 0.5 kg
Bell pepper 3 pcs.
Onions 2 pcs.
Large tomatoes 4 pcs.
Sunflower oil
Salt and pepper
Foil

The dish is prepared in portions.

Step-by-step preparation:

Thaw pollock fillets, rinse well and dry with paper towels. If necessary, cut the fish into smaller portions.
Season the fillet with salt and pepper, mix well. You can lightly sprinkle with lemon juice. Let the fish stand for 10-20 minutes. Drain off the water that has formed during this time.
Wash the pepper, remove seeds, cut into small strips. To add brightness to the dish, you should use both red and yellow peppers. Peel the onion and cut into rings. Add a little salt to the vegetables, but do not mix them together. Cut the tomatoes into large rings. You can also use small cherry tomatoes; they should only be cut in half.
Drop a little sunflower or olive oil onto the foil and spread it with a brush. Place onion rings, pollock fillet on them, and tomato slices or cherry slices on top. Place pepper on the sides of the fish. Wrap the foil well. Bake pollock for 20 minutes.

Pollock fillet with vegetables in foil

Pollock fillet in batter

For this option, pressed fillet in briquettes is better suited. In this case, it can be cut into thicker pieces. If you separate the carcass meat from the bones yourself, it will turn out thin, and when fried, it will become completely dry.

Required ingredients:

Pollock fillet 1 briquette
Eggs 5 pcs.
Milk 100 ml
Mayonnaise 1 tbsp.
Soy sauce 1 tsp.
Dry herbs
Salt and black pepper

Cooking the dish step by step:

The fish needs to be defrosted, but not completely, but done in such a way that it is convenient to cut it with a knife. In this case, the frozen fillet will not fall apart into small pieces. The slices should be made thicker.
For the batter, beat the eggs thoroughly until foam forms. Add milk, soy sauce, dry herbs and black pepper. If necessary, add a little salt to the mixture.
Heat a frying pan with oil. Dip the fillet well into the batter; you can hold the fish in it for about a minute. Fry pollock on both sides until cooked.
It is better to place the finished fillet on a paper towel to remove excess fat. Mentai can be served with mashed potatoes or rice.

Pollock fillet in batter

Potato casserole with pollock

This casserole is perfect for a family dinner or for treating guests. The main advantage of the dish is that it takes little time to prepare. While the fish and potatoes are simmering in the oven, there will still be time to organize a salad or light snacks.

Required ingredients:

Pollock fillet 600 g
Potatoes 1 kg
Onions 2-3 pcs.
Mayonnaise 70-100 g
Vegetable oil 2-3 tbsp.
Parsley
Dry herbs to choose from
Salt and ground black pepper

Cooking:

Peel the potatoes, cut into large slices up to 5 mm, boil in salted water until half cooked and place in a colander to drain.
Thaw pollock fillet, wash and cut into small layers 10-15 mm thick. Add mayonnaise, pepper, salt and any dried herbs. Let the fish sit for 15 minutes.
Peel the onion and chop into half rings. Heat a frying pan with oil and fry the vegetable for 3 minutes.
Preheat the oven to 180-200 C. Grease a baking dish (preferably glass), lay out ½ of the potatoes, add the fried onions, then the fish and the remaining potatoes. Spread a small amount of mayonnaise evenly on top. Cook the casserole for about 40 minutes. Sprinkle the finished dish with chopped parsley and green onions.

Potato casserole with pollock

Pollock cutlets

Fish cutlets are in no way inferior in taste to meat cutlets, and the price of such a dish is much cheaper. The recipe is quite simple and inexpensive.

Required ingredients:

Fresh frozen pollock 1.5 kg
Milk 150 ml
White loaf 200 g
Eggs 2 pcs.
Onions 2 pcs.
Flour 100 g
Vegetable oil - 1-2 tbsp.
Sugar 1 tsp.
Pepper and salt

Step-by-step preparation of the dish:

Thaw pollock carcasses, thoroughly peel the skin, cut off the head and fins. Separate the meat from the bones. Cut the carcass into small pieces.
Peel the onion and cut into four parts. Soak the loaf slices in milk.
Pass the prepared ingredients through a meat grinder. Add eggs, vegetable oil, sugar, salt and pepper to the resulting minced meat. Mix the fish mixture thoroughly with your hands.
Form small cutlets from the minced meat and roll them well in flour. To prevent the mixture from sticking to your hands, gently moisten them regularly with water.
In a heated frying pan in vegetable oil, fry the resulting cutlets until golden brown. To make them more tender, add a little boiling water to the pan and simmer the cutlets over low heat.

The remaining cutlets can be frozen and cooked another time.

Pollock cutlets

Pollock "under a fur coat"

Pollock with vegetables can be baked not only in foil. The dish will be no less tasty in a baking dish. In this case, the fish turns out to be covered with a vegetable “coat”.

Required Products:

Pollock fillet 1 kg
Onions 3 pcs.
Carrots 3 pcs.
Any hard cheese 200 g
Mayonnaise
Greenery
Salt and pepper

Cooking:

Thaw the fillet and rinse with water, dry with paper towels. Salt the fish, add black pepper and dry herbs, leave for 15 minutes. Grease a baking dish with oil; you can line the bottom with parchment. Place fish in a thick layer.
Peel the onion and cut into half rings, grate the carrots. Mix the prepared vegetables, squeeze them a little with your hands and add salt. Place on top of the fish.
Grate the cheese on a coarse grater, add mayonnaise, mix thoroughly and place the mixture in the mold as the final layer.
Bake the fish “under a fur coat” at 180 C for 40-50 minutes. Sprinkle the finished dish with chopped parsley and green onions.

Fish goulash in a slow cooker

Fish goulash is a good substitute for meat dishes. This is an option for a hearty and tasty dinner on a budget. Thanks to the fact that goulash is prepared in a slow cooker, time is saved significantly for the housewife.

Required ingredients:

Pollock fillet 600 g
Onion 1 pc.
Bell pepper 1 pc.
Carrot 1 pc.
Chili pepper 1 pc.
Tomato paste 70 g
Sugar 1 tsp.
Vegetable oil

Cooking steps:

Thaw the fillet and cut into small pieces. Finely chop the onion and grate the carrots on a coarse grater.
Add vegetable oil to the multicooker bowl and fry the onions and carrots for 5 minutes in the “Fry” mode.
Add finely chopped chili pepper and diced bell pepper. Continue frying the vegetables for another 5 minutes.
Add tomato paste, sugar and salt and 200 ml hot water. Switch the multicooker to the “Stew” mode and continue cooking for 15 minutes.
Place the pollock fillet into the resulting sauce and mix everything carefully. Set the “Quenching” mode for 50-60 minutes. During this time, the goulash will be ready. The dish is served hot with a side dish - rice, buckwheat or boiled potatoes.

If fish goulash will be eaten by children, then chili peppers should be excluded from the list of necessary products.

Fish with white beans in a pot

Fish and beans are good as an independent dish, for example, for a hearty dinner.

Required ingredients:

Pollock fillet 500 g
White beans 2 cups
Bell pepper 1 pc.
Onions 1-2 pcs.
Tomato paste 2 tbsp.
Sour cream 2 tbsp.
Vegetable oil 4 tbsp.
Flour for breading
Parsley and dill
Seasoning for fish
Salt and black pepper

Step-by-step preparation:

Thaw the fillets, rinse and dry with paper towels. Cut the fish into small pieces, add seasoning, salt and pepper, stir and let simmer for 30 minutes. Dip the fillet in flour and fry in oil on both sides until light golden brown.
Soak the beans for an hour, and then boil until tender in salted water. If time is limited, you can get by with canned beans.
Finely chop the onion and cut the pepper into strips. Sauté vegetables in vegetable oil, add beans and simmer all ingredients for 10 minutes. At the end of cooking, add finely chopped herbs.
Place beans with vegetables on the bottom of the pot, and fried pollock on top. Continue alternating layers until the container is full. For the dressing, mix tomato paste and sour cream, pour the sauce over the dish, and cover the pot with a lid. Cook in the oven at 180 C for 30 minutes.

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Pollock is an inexpensive and tasty variety of fish. It is easy to prepare and useful in the diet: it contains a lot of phosphorus, iodine, and trace elements. It can be used in a variety of dishes, the main thing is to know how to cook pollock tasty and quickly. We will tell you 5 ways to make the simplest dishes without spending a lot of time.

Pollock is a predatory fish from the cod family. Lives in cold waters, most common in the North Pacific Ocean. In 100 gr. meat contains 72 kcal, which classifies it as a dietary and low-calorie product.

First courses of pollock

This fish is widely used in fish soup and fish soups. Let's look at how to cook pollock quickly by cooking it as a first course.

Traditional recipe for pollock soup.

Set of ingredients for 3 liters of soup:

fish – 500 gr.;
potatoes – 3 pcs.;
white onion – 2 pcs.,
celery root – 50 gr.,
carrots – 1 pc. medium size;
a mixture of spices for fish soup - to taste;
bay leaf – 1 pc.,
fresh herbs – 50 gr.

Cooking method:

Place prepared and chopped potatoes into boiling water;
Peel the carrots and cut into small strips, add the potatoes after 10 minutes of boiling;
Finely chop the prepared onion and add to the broth;
Prepare the pollock fillet: remove the scales, gut it, rinse well and dry. Cut into portions. The head can also be used, just remove the gills from it first;
When the vegetables have reached a semi-prepared state, add the fish. If your pollock is cut into large pieces and you will boil the head, add them a little earlier so that the meat is well cooked and the bones make the broth richer;
Salt, pepper, add spices. At the end of cooking, add chopped herbs. Your first course is ready.

Pollock soup is not only tasty, but also a dietary dish. It is perfect for everyday lunch and for people on a diet or with digestive problems.

How to cook pollock cutlets

This fish is used not only for cutlets, but also for meatballs, dumplings, and meatballs.

Let's look at how to quickly and easily prepare pollock cutlets.

Set of ingredients:

fish (fillet) – 2 kg;
pork lard – 500 gr.;
onion – 300 gr.;
egg – 2 pcs.,
a quarter of a loaf;
milk – 70 gr.,
salt - a pinch;
pepper - on the tip of the knife;
spices - optional;
vegetable oil – 100 gr.;
breadcrumbs - 1 packet.

Cooking method:

We prepare the fish: clean it, remove the entrails, head, fins and large bones. Wash and dry the meat well. For minced meat we use only fillet;
Soak the bread in milk;
We pass pollock, lard, onions, and soaked bread through a meat grinder. If the first time you do not get an even mince from the fish fillet, it means that you did not remove the bones properly. You should grind it again;
Combine the minced meat with spices and eggs. Mix well;
Form cutlets of the same size and roll in breadcrumbs;
Place in hot oil in a preheated frying pan and fry until fully cooked. Can be served.

Thanks to lard, pollock cutlets will turn out incredibly juicy and will perfectly complement any side dish or serve as a separate dish. The breading will provide them with a tasty crust and will not allow them to fall apart during frying.

Fried pollock

To make any pollock dish aromatic and not have a pronounced fishy smell, sprinkle the meat with lemon juice. It will remove the taste of old fish or mud.

The simplest way to cook pollock is to fry its pieces in vegetable oil.

Set of ingredients:

pollock carcass – 2 pcs.;
salt pepper;
lemon - half;
flour – 50 gr.;
refined oil – 100 gr.

Cooking method:

To fry, peel pollock, cut into portions, rinse and dry;
Sprinkle with lemon, rub with salt and pepper;
Bread each piece in flour;
Place in a heated frying pan with vegetable oil;
Fry on all sides until done.

Fried pollock will have a crispy crust, but the inside will remain juicy and aromatic. Pairs perfectly with any side dish.

Pollock with vegetables in a slow cooker

Using this method, you can quickly prepare a complete second course of fish and a vegetable side dish at the same time.

Set of ingredients:

pollock fillet – 1 kg;
potatoes – 500 gr.;
carrots – 300 gr.;
bell pepper – 1 pc.;
onion – 200 gr.;
spice mix for fish;
lemon juice – 2 tablespoons;
sour cream – 3 tablespoons;
refined oil;
hard cheese – 100 gr.

Cooking method:

Grease the multicooker bowl with oil;
Cut the peeled potatoes into thick slices, carrots and peppers into strips, onions into half rings;
Sprinkle the fillet with lemon and mix with vegetables;
Add sour cream and spices, stir evenly;
Place in a slow cooker and sprinkle with grated cheese on top.
Cook with the lid closed in the “baking” mode for 20-30 minutes (depending on the size of the ingredients).

A delicious crust forms on top. The dish turns out incredibly juicy and aromatic.

Fish in the oven with cream sauce

Cooking will take very little time.

Set of ingredients:

pollock fillet – 2 kg;
sour cream 15% – 80 gr.;
salt pepper - to taste;
butter – 70 gr.;
spice mix for fish – 1 teaspoon;
hard cheese – 300 gr.;

Cooking method:

Rub a high-sided baking sheet or frying pan well with butter;
Place the prepared fillet, sprinkle with estuary juice and sprinkle with salt and spices;
Pour in sour cream;
Bake for 15 minutes at 200 degrees;
Grate the cheese on top and cook until done.

Pollock in cream sauce will be juicy, tender and aromatic. The cheese forms a beautiful crust.

We looked at five ways to cook pollock quickly and tasty with a minimum set of ingredients. This type of fish is actively used in cooking and there are a huge number of recipes for its preparation.