Pollock marinated with carrots and onions - step-by-step and video recipes.

28.02.2024 Soups

Pollock marinated with carrots and onions is a simple and tasty domestic dish, familiar from the Soviet period. Preparing a folk snack is a simple matter, it takes a minimum of time, and does not require a large number of ingredients.

The dish will be an excellent addition to the main dishes on the holiday table. Marinated pollock is successfully served warm or chilled, combined with boiled potatoes and rice, and other side dishes seasoned with fresh herbs.

How many calories?

Pollock is a low-fat fish (0.9 grams of fat per 100 grams of fish). 100 grams of boiled pollock contains 79 kilocalories and about 17 g of protein. Calorie content increases if you use a large amount of vegetable oil. Fish seasoned with spicy sauce contains up to 150-180 kcal per 100 g.

A light vegetable dressing of tomatoes, onions and carrots with a minimum amount of sunflower oil, on the contrary, reduces the number of calories to 80-100 kcal per 100 g.

When choosing pollock, pay attention to the appearance of the fish. There should be no traces of cuts, dark spots or stains on the surface.
Do not use rapid defrosting in microwave ovens to prepare frozen pollock for cooking. This will negatively affect the taste of the snack.
Pollock fillet should be a natural white color, without pinkish tints or yellow spots.
A strong unpleasant odor is a sure sign of improper storage of fish. Do not buy spoiled product!

Pollock marinated with carrots and onions - a classic recipe

Ingredients:

Pollock – 400 g,
Onions – 1 piece,
Carrots – 1 piece,
Wheat flour – 100 g,
9 percent vinegar - 30 ml,
Sugar – 1 small spoon,
Vegetable oil – 50 ml,
Allspice black pepper – 6 peas,
Bay leaf – 1 piece,
Cloves, salt - to taste.

Preparation:

I remove the fins and insides of the fish. I rinse with water. I cut it into thin pieces. Pepper and salt. I leave it for 20 minutes.
I pour the wheat flour into a plate. I roll the fish pieces in flour.
I put the frying pan on the stove. I pour in the oil and heat it up. I fry the pollock on each side over high heat. I make sure it doesn't burn. To form a light golden brown crust, it is enough to wait 15-20 seconds. After the time has passed, I turn it over.
I peel the carrots and grate them on a coarse grater. I chop the onion and let it sauté, after a few minutes I add the carrots. Simmer, stirring gently and avoiding burning. 8 minutes is enough.
I pour tomato paste diluted in water into the sauté. I simmer for additional time - 5 minutes. At the end I add salt, add peppercorns, throw in 1 bay leaf, and pour in vinegar. After adding acetic acid, seasonings, spices (optional), simmer the pollock over low heat for 10 minutes.
I pour the hot marinade over the browned fish. I leave the dish alone for 4 hours. If you haven't calculated the amount of dressing, add water.

Helpful advice. To add a special aroma, I recommend adding spicy cloves to the sauteing.

Video recipe

You can eat this delicious snack warm or chilled. Bon appetit!

Pollock with carrot and onion marinade with wine in the oven

Ingredients:

Pollock – 800 g,
Red table wine – 50 ml,
Tomato paste – 2 tablespoons,
Garlic – 2 cloves,
Carrots – 2 pieces,
Onion – 2 pieces,
Black pepper – 2 g,
Salt – 3 g,
Vegetable oil – 30 ml.

Preparation:

I peel the carrots and grate them on a coarse grater. I cut the peeled onion into rings. I heat up the frying pan and throw in the chopped vegetables. First onions, then carrots. I simmer for 5 minutes. Then I add tomato paste. I simmer for 3 minutes. Only then do I pour in the wine, pepper and salt. I remove the roast from the stove.
I cut up the fish and remove the fins. I cut the pollock into neat thin pieces.
I take a baking dish. I lubricate it with oil. I put the peeled and crushed garlic through a press on the mold along with sautéing, then add pieces of pollock in an even layer. I put a second layer of vegetables on top. I cover the form with foil. I put it in the oven for 40 minutes. Cooking temperature – 180 degrees.

To add spice and aroma, I sprinkle the freshly prepared dish with fragrant herbs (parsley and dill).

Pollock marinated with mayonnaise in the oven

A simple step-by-step recipe for pollock with vegetable dressing made from onions and carrots. Prepared in the oven. The dish will be aromatic with a delicious baked crust of cheese and mayonnaise.

Ingredients:

Fish fillet – 600 g,
Onions – 4 pieces,
Carrots – 3 pieces,
Cheese – 200 g,
Mayonnaise – 50 g,
Vegetable oil – 1 large spoon,
Fresh lemon juice – 1 large spoon (can be replaced with half a spoon of vinegar),
Salt, pepper - to taste.

Preparation:

I wash the finished fish fillet and wipe it dry with kitchen napkins. I salt and pepper each part of the pollock, add lemon juice. I put the plate aside.
I'm frying. Grate carrots, onions into small pieces. I heat up the frying pan. I pour oil. I add the onion and fry until golden brown for 3-4 minutes. Then I add carrots. After 5 minutes I turn off the stove.
I take a baking dish. I put carrot and onion sauté at the bottom (you can drain it with oil). Top with seasoned pieces of fish.
I cover the pollock with the remaining vegetable mixture on top. Sprinkle with grated cheese and pour over mayonnaise.
Place in the oven (preheated to 180 degrees) for 30 minutes. I'm waiting for the preparation to finish.

Cooking video

Pollock marinated in an electric pressure cooker

Pollock cooked in a pressure cooker tastes like homemade canned food in tomato sauce. Vegetables turn out soft, and fish - boiled. Consider this before cooking.

Ingredients:

Pollock fillet – 1 kg,
Carrots – 400 g,
Onions – 2 pieces,
Vegetable oil - 4 tablespoons,
Black pepper – 7 peas,
Salt (fine grain) – 2 teaspoons,
Bay leaf - 2 pieces,
Water – 1 glass,
Tomato paste - 3 large spoons,
Apple cider vinegar – 1 tablespoon,
Sugar - half a teaspoon.

Preparation:

I cut the pollock fillet into pieces. The thickness of one particle is 2 cm. Sprinkle with salt and add special seasoning (optional).
Wash the carrots, peel and chop them using a grater. I cut the onion into thin rings.
I take out the pressure cooker. I mix tomato paste with water in a bowl. Add salt, 5 grams of sugar, vinegar. I throw the fish into the resulting mixture. I add bay leaf and peppercorns.
I set the cooking time to 10-12 minutes at minimum pressure.
When the program is completed, I let the dish sit for 30 minutes.

I serve it on the table, sprinkled with herbs on top.

Pollock marinated with carrots and onions with sour cream

Ingredients:

Pollock – 1.5 kg,
Onion – 4 large heads,
Carrots – 3 pieces,
Sour cream (25 percent fat content) – 500 g,
Lemon juice - half a teaspoon,
Vegetable oil - 3 large spoons,
Butter – 50 g,
Fish spices – 5 g,
Chicken eggs - 2 pieces,
Flour - 4 large spoons,
Water – 1 glass,
Salt, pepper - to taste.

Preparation:

I take out the pollock. I leave it to defrost naturally. After thawing, I start cutting. I cut off the head and tail, remove the fins and black film from the belly. I remove the insides.
I wash it in water several times. I cut it into pieces. The thickness of the piece is no more than 3 cm.
I take a deep plate. I put the cut and chopped fish. I sprinkle salt on each piece. Season with special fish spices (optional), pepper. Pour in vegetable oil and add lemon juice. I dip each piece into the marinade. I stir thoroughly so that the fish is soaked. I leave it alone for 20 minutes.
While the pollock is marinating, I work on the vegetables and dressing sauce. I chop the carrots into thin rings and finely chop the onion. I take sour cream, add 200 ml of water at room temperature, add butter, and a little salt. Mix thoroughly.
I roll pollock in a homemade marinade in a batter of 2 eggs and a few tablespoons of flour. Fry over high heat until golden brown.
I take a large saucepan. I spread the fried pollock and put an onion-carrot layer on top. Pepper and salt. I pour sour cream dressing on top. Simmer over medium heat. When the sour cream sauce starts to boil, lower the temperature and close the lid completely.

In 30 minutes the wonderful dish is ready. Serve hot.

Pollock marinated according to Dukan

Dukan is a famous nutritionist from France, a proponent of building a system of losing weight on protein foods, and the author of a large number of books, including the legendary work “I Can’t Lose Weight.”

Ingredients:

Pollock – 1 kg,
Water – 1.5 l,
Tomato paste - 3 tablespoons,
Fish broth - 2 cups,
Onion – 1 piece,
9 percent vinegar - 2 large spoons,
Citric acid – 1/3 small spoon,
Bay leaf - 2 pieces,
Carrots – 1 piece,
Cloves – 4 buds,
Salt, pepper - to taste.

Preparation:

I defrost the fish. I carefully clean, cut off the fins, remove excess parts. I wash it several times and cut it into pieces.
I take a deep saucepan. I pour 1.5 liters of water, throw in the bay leaf, pour in a third of a teaspoon of citric acid, add salt. I put it on the stove. I immerse pieces of fish into the boiling broth. I cook for 20 minutes.
I take out the pollock. I leave the broth. Carefully remove the bones (large and small) from the boiled fish. They should come off easily.
I cut the onions and grate the carrots. I put the chopped onion in a frying pan with vegetable oil. I fry it. Next I put the carrots. I sauté, closing the lid. After 5 minutes, I pour a glass of the prepared fish broth. I'm stewing vegetables.
At the very end I add tomato paste (the rest of the vegetables should be ready). I stir. I pour another glass of fish broth into the sauté. Season with cloves, add 2 tablespoons of vinegar, pepper and salt to taste. For spice and aroma, add special fish seasoning. I turn off the stove.
I take a deep glass dish. I pour the marinade on the bottom. I put fish pieces on top. Then I pour it generously with spicy vegetable sauce.
I put the pollock in the refrigerator to marinate. Cooking time – 12 hours. I serve the dish cold.

Helpful advice. If the marinade turns out weak and sour (to your taste), sweeten with sugar and add more spices.

Helpful advice. The appetizer can be served hot. Make one change to the recipe. Place the boiled pieces of pollock into the marinade boiling on the stove. Cover with a lid. Cook for 5-7 minutes over medium heat. Ready!

Pollock recipe with onion-carrot marinade with milk

An unusual recipe with the addition of milk, which gives the fish softness and piquancy. The dish will turn out very tender.

Ingredients:

Fish fillet – 1 kg,
Milk – 400 g,
Carrots – 1 piece,
Onions – 2 heads,
Vegetable oil - 2 large spoons,
Flour – 120 g,
Black pepper, salt - to taste.

Preparation:

Wash the previously defrosted fillet in running water. I cut it into thin pieces. I salt and pepper each part. I roll it in flour.
Place the fillet in a heated frying pan with vegetable oil (2 tablespoons). I set the fire to low. Fry for 4 minutes on each side until lightly browned.
I place the fried fish on the bottom of the pan.
I prepare a dressing from carrots and onions. I grate the first vegetable on a coarse grater. I cut the onion into halves of rings. I put part of the onion on top of the fish, then the carrots. I repeat the layers again.
Pour milk on top, salt and pepper (to taste). I let the marinade boil. I reduce the heat to minimum. I cover the pan with a lid. I simmer for 30 minutes until the fish is cooked.

Housewives who know a lot about cooking cook pollock with a marinade of carrots and onions, using an excellent combination of products that emphasizes the taste of this type of fish to the maximum advantage. Vegetable gravy transforms the characteristics of the treat, helping to obtain juicy and incredibly tender pollock pulp.

Pollock in marinade with carrots and onions

Delicious pollock marinated with vegetables can be prepared on the stove, in the oven or in a slow cooker, following proven recipes in practice and adhering to the recommended requirements.

Frozen carcasses are thawed and cut into slices.
Season the fish slices with salt, pepper, fish spices, and after 20-30 minutes they are breaded in flour and fried on both sides until golden brown in oil.
Separately sauté onions and carrots until soft, add tomato or sour cream if desired.
Season the gravy to taste and pour it over the fish.
Stew the pollock with carrots and onions for several minutes to soak the fish in the sauce.

Pollock stewed with carrots and onions – recipe

Pollock marinated in marinade, cooked with sour cream and tomato, turns out incredibly tender and tasty. You can use either whole fish or boneless fillets, cutting it into several portions. The composition of the gravy can be supplemented with other vegetables or seasoned with your favorite spices to suit your taste.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
tomato paste – 2 tbsp. spoons;
water – 2 glasses;
flour – 0.5 cups;
salt, pepper, sugar, bay.

Preparation

The fish is cut into portions, seasoned, dipped in flour and fried in oil on both sides.
Separately fry onions and carrots.
Add sour cream, pasta, water, salt, pepper, laurel.
Simmer the sauce for 5 minutes and pour it over the fish.
After 10 minutes of simmering under the lid, the pollock under the marinade of carrots and onions will be ready.

Pollock in the oven with carrots and onions

When cooked, it acquires an indescribable piquant taste. The vegetable composition in this case is supplemented with chopped garlic and basil, fresh or dried. The characteristics of the dish will be even more refined if you replace half the portion of water with dry red wine.

Ingredients:

pollock – 1 kg;
onions and carrots – 3 pcs.;
tomato paste – 2 tbsp. spoons;
water – 100 ml;
vegetable oil – 50 ml;
garlic – 2 cloves;
purple basil – 2 sprigs;
salt, pepper, sugar, bay.

Preparation

Chop the onion and chop the carrots, sauté in oil.
Add pasta, water, seasonings and spices, simmer the marinade for 5 minutes.
Stir in garlic and basil and heat for a minute.
Transfer the vegetable mass into the mold, alternating with slices of fresh pollock (vegetables should be the top layer).
Cover the container with foil and cook the dish for 30-40 minutes at 220 degrees.

Fried pollock with carrots and onions – recipe

Even if you simply succinctly add fried onions and carrots, the dish acquires special flavor notes. For juiciness, the vegetable mixture can be supplemented with chopped tomatoes or tomato sauce. A similar culinary creation is served with mashed potatoes and boiled rice.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
vegetable oil – 100 ml;
flour – 0.5 cups;
salt, pepper, spices for fish.

Preparation

Slices of pollock are seasoned, dipped in flour and fried until golden brown on both sides.
Separately, fry the onions and carrots and transfer them to the fish.
Heat the pollock with carrots and onions in a frying pan under the lid for a couple of minutes.

Pollock in sour cream with carrots and onions

Pollock stewed in a marinade of carrots and onions with sour cream is filled with an incredibly delicate taste. The characteristics of the dish will become more piquant when you add dry Provençal herbs or a mixture of dried basil, oregano and thyme to the sour cream sauce. Allspice and bay leaf will also not be amiss.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 0.5 cups;
Italian herbs – 1 teaspoon;
salt, pepper, bay.

Preparation

The fish is seasoned, breaded in flour, and fried until golden brown.
Separately fry onions and carrots.
Add sour cream, herbs, pepper, bay leaves, and salt to taste.
Pour the marinade over the fish.
After 10 minutes of quiet simmering under the lid, the stewed pollock with onions and carrots in sour cream will be ready.

Pollock in mayonnaise with onions and carrots

Pollock is simply prepared, stewed with mayonnaise, onions and carrots. You can use either a deep frying pan or a saucepan or cauldron. Fish fillet, originally seasoned with your favorite spices and seasonings, in this case is placed in a container with oil without prior frying.

Ingredients:

pollock fillet – 700-800 g;
onions and carrots – 2 pcs.;
mayonnaise – 200 g;
butter – 3 tbsp. spoons;

salt pepper.

Preparation

Seasoned fish slices are placed in a heated container with oil.
Place a layer of onions on top, then carrots.
Cover everything with mayonnaise, cover with a lid and cook the pollock fillet under the marinade over low heat for 30 minutes.

Pollock in tomato with carrots and onions

In tomato according to the following recipe, good for serving both hot and cold. For the sauce, use tomato paste diluted with water or broth, grated fresh tomatoes or ready-made juice. It’s very tasty to add finely chopped bell pepper to the vegetable marinade.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
tomato paste – 120 g;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 120 g;
sugar – 1.5 tbsp. spoons;
laurel – 1-2 pcs.;
garlic – 1 clove;
sweet pepper – 1 pc.;
salt pepper.

Preparation

Pollock is cut into slices, seasoned with salt, pepper, spices, dipped in flour and fried on both sides in oil.
Transfer the fish from a cauldron or deep saucepan.
Fry onions and carrots in a frying pan, add pasta, heat for a couple of minutes while stirring, add sweet peppers, pour in water.
Season the sauce to taste by adding salt, sugar, bay, pepper and garlic.
Pour the gravy over the pollock and simmer under the lid for 20 minutes.

How to cook pollock with marinade in a slow cooker?

Easily prepared without any hassle, delicious with carrots and onions. The stage of frying fish in the “Baking” mode proposed by the recipe technology can be omitted by placing fresh fish slices along with chopped vegetables and gravy in a bowl and simmering in the main mode until cooked.

Fish in vegetable marinade is a good dish for any occasion - it is perfect for a regular family dinner, and will also become a popular dish at a special event.

Tasty and healthy pollock in tomato sauce with carrots and onions is quickly prepared, recommended in dietary and baby food. Fish does not lose its taste when cold and can be used as a main hot dish or as a cold appetizer.

The benefits and harms of the dish

Seafood is an indispensable product on every person’s menu. Pollock is not inferior to other seafood in terms of the content of useful substances in its composition. In addition, its not the least advantage is its availability and low cost.

Animal protein, a large amount of which is found in fish, supplies the body with essential amino acids, phosphorus, potassium, iron, calcium, and other organic and mineral compounds.

This composition is the basis for the full development of a young body and the maintenance of physical strength, mental and brain activity for older people.

By enriching the human body with Omega-3/-6 fatty acids, the fish product normalizes and has a positive effect on metabolism, the functioning of the digestive system, supports the heart, and strengthens blood vessels.

To prevent malfunction of the thyroid gland, iodine is needed, which is contained in fish. Selenium helps cleanse blood vessels from stagnation and activates cardiac activity.

Eating spoiled seafood can be harmful to human health; the thermal process does not reduce the risk of poisoning and other side effects.

Difficulty, cooking time

The fish is sold cleaned and gutted without heads, which significantly reduces the amount of waste and simplifies the cooking process.

To deliciously cook pollock in marinade, fish, carrots and onions are fried separately; it will take 10 minutes longer, but the end result will delight you with its appearance, taste and aroma.

The technology does not require special training or knowledge; the recipe uses available products that can be easily purchased at any grocery store or supermarket.

Cooking time excluding defrosting will be about 40 minutes. After pouring the prepared marinade over the fried fish, it is recommended to let the dish sit for another 20 minutes to soak in the sauce.

Food preparation

To cook deliciously, you need to choose only high-quality, fresh products.

The thawed carcass is cleaned: the fins and tail are cut off, the remaining scales are removed, the remaining entrails are removed, and the black film inside the abdominal cavity is removed, which gives bitterness to the finished dish.

Cleaned pollock is divided into steaks, the length of each piece is 4 cm. The sticks are placed in a bowl, salted, spices or seasonings are added, and left for 20-30 minutes to soak.

The best carrots for marinade are bright, with a blunt tip - this variety is sweet, juicy, and aromatic.

Choose onions with white or golden flowers. Blue onions are not suitable for marinade; after frying, they acquire an unappetizing dirty gray color.

How to cook pollock with carrot and onion marinade?

Basic products and spices for 8 servings:

fresh pollock - 3 large pieces;
2 onions;
1 large carrot;
3 tablespoons of tomato paste;
flour for frying – 150 g;
60 ml vegetable oil;
1 teaspoon granulated sugar;
1 d spoon of vinegar;
pepper, salt, bay leaf, cloves.

Recipe for pollock in marinade step by step in the photo:

From fresh fish, remove remaining scales, entrails, fins, tail part (2 - 3 cm), rinse with cold water.
Cut the carcass into 5 cm pieces.
Place the fish in a container, add salt and seasonings to taste, and leave to soak at room temperature for 20 - 25 minutes.
Drain the resulting water from the salted fish.
Roll the fish pieces in flour, fry on both sides alternately in odorless vegetable oil. Fry until cooked and an appetizing golden brown crust appears.
Transfer the finished pieces to a large dish.
Peel the carrots, grate or cut into long narrow strips.

Fry the onion until half cooked, lightly sprinkle with sugar to form a golden color and crispy effect. Remove from the pan and set aside on a separate plate.
Fry the chopped carrots over low heat until soft.
Add onion to carrots and stir.
Dilute tomato paste with 100 ml of water, add to vegetables, add salt, seasonings, spices, simmer for 4 - 5 minutes.
Pour vinegar into the marinade, close the lid, turn off the stove.
After 5 - 7 minutes, pour the prepared marinade over the fried pieces, leave to soak for 1.5 - 2 hours.
The finished dish is served warm or cold, garnished with herbs and lemon slices.

The nutritional value of the finished dish is 110 kcal per 100 g, contains about 10 g of proteins, 6 g of carbohydrates, 3 g of fat.

Video recipe from Ilya Lazerson:

Cooking options

Pollock marinated without frying

Ingredients:

potatoes – 0.8 kg;
fish carcasses – 2 pieces;
onions – 200 g;
mayonnaise – 50 ml;
1 carrot;
oil – 3 tablespoons;
2 cloves of garlic;
butter – 60 g;
sprigs of fresh herbs;
salt.

Preparation:

Peel the potatoes, cut into thin slices of 5 mm, chop the onion into rings, carrots into slices.
Cut the fish across the carcass into 3-4 cm pieces.
Grease the bottom of the pan with vegetable oil and place onion rings.
Place potato slices on top of the rings, then chopped carrots.
Salt and season with spices.
Place pieces of fish, pre-salted, on a vegetable bed.
Apply mayonnaise mesh in thin strips on top.
Bake in the oven for 50 – 60 minutes until done at 180°C.
Remove the dish from the oven, sprinkle chopped garlic and herbs on top.

From this quantity of products you get 10 servings with a calorie content of 120 kcal per 100 grams.

Pollock marinated with sour cream

Products for 6 servings (nutrition value 120 kcal per 100 g serving):

0.6 kg pollock;
200 ml sour cream;
1 large onion;
eggs – 2 pcs.:
2 carrots;
flour for breading - 6 tablespoons;
odorless oil – 100 ml;
seasonings, salt, spices according to taste preferences.

Step by step recipe:

Peel the pollock meat, separate from the bones, cut into small pieces.
Prepare a batter from eggs and flour, add spicy spices to it.
Fry fish fillets in egg batter.
Chop the vegetables: onion into half rings, grate the carrots.
Fry vegetables in a frying pan with vegetable oil.
Salt the mixture, season (optional), add sour cream at the end of frying. Stir and simmer for 2 – 3 minutes.
Place the pollock fillet in the prepared dressing and carefully mix all the ingredients.
Before serving, soak the pollock fillet in the marinade for 30 - 40 minutes.

Pollock marinated in the oven

Required set of products for 8 servings (calorie content 100 g - 95 kcal):

800 g fish;
300 g carrots;
onions – 3 pcs.;
tomato sauce – 120 ml;
250 g flour;
vegetable oil – 100 ml;
seasoning, salt, fresh herbs.

Cooking in the oven:

Cut the cleaned sea fish into cubes across the carcass, fry in flour and vegetable oil.
Chop the carrots and onions, simmer in a frying pan, adding tomato sauce or ketchup at the end of cooking. The consistency of the finished sauce should resemble sour cream; if it is not liquid enough, pour a small amount of water into the pan. Taste – add spices or salt if necessary.
In a glass (or other baking dish) place a vegetable pillow on the bottom, about half of the resulting portion. Place a layer of fish on top and cover with the remaining vegetable mixture.
Simmer in the oven for 20 minutes at a temperature of 170 – 180°C.

Pollock marinated in a slow cooker

Ingredients for 5 servings (calorie content – 90 kcal / 100 g):

0.5 kg of fresh pollock;
200 g carrots;
2 onions;
120 – 150 ml tomato ketchup (not spicy);
1 cup flour;
100 ml vegetable oil;
salt, bay leaf, allspice.

How to cook pollock with marinade in a pressure cooker or slow cooker - a classic recipe:

Prepare pollock as in the classic recipe, separate the fillet from the bones, chop and salt.
Peel the vegetables and chop them.
Pour vegetable oil into the multicooker bowl and set the “Frying” mode.
After the readiness signal, place the pieces of fish fillet coated in flour into the bowl.
Fry without covering the multicooker lid on both sides until golden brown. Remove the fish and remove any remaining fat with a paper towel.
Using the “Frying” mode, cook chopped vegetables in a multicooker, first add carrots, after 5 – 8 minutes add onions.
Add ketchup, salt, spices to the fried vegetables, mix everything, continue cooking in the same mode for another 4 - 5 minutes.
Place the pieces of pollock fillet into a slow cooker, completely immersing them in the marinade.
Close the lid and cook for 10 minutes under “Stew” conditions.
After the beep, place the finished food on a plate and serve

When choosing fish, you need to carefully examine its appearance. The meat of a fresh fish carcass is white; there should be no damage, dark spots, mucus or other defects on the skin.

Frozen or expired fillets will crumble in the pan during frying; the finished product from it, in addition to being tasteless and dry, will have no food or nutritional value.

A white coating on the surface, the smell of old fat or the yellow color of the cut meat of frozen fish indicates that it has been stored for a long time, and its storage conditions have been violated. Such spoiled fish cannot be used.

The most delicious, aromatic, and retaining all the beneficial qualities will be fish marinated from fresh pollock. If you use frozen fish, there is no need to try to quickly defrost it in a microwave oven or other appliance. The fillet should thaw naturally, at room temperature, without additional exposure to heat.

An amazingly tasty dish that is healthy for both children and adults is stewed pollock with onions and carrots, because the fish contains a lot of phosphorus, and thanks to a special marinade it turns out very tender. Find out how to prepare this dish using recipes known since the times of the Soviet Union.

How to cook marinated fish

A gourmet dish that has a rich aroma is pollock marinated with carrots and onions, although it is made from the simplest ingredients. So, to cook marinated fish, you only need to have the carcass itself, vegetables, oil and spices. You can also use mayonnaise, sour cream or tomato paste for the marinade - choose additional ingredients to your taste. You can take fresh or frozen fish - this will not affect the taste of the dish.

How to marinate pollock

First you need to prepare the vegetables: grate the carrots, chop the onion. Next, the main components that make up the marinade for pollock are sauteed, and after adding diluted tomato paste, they are stewed and seasoned with spices chosen by the housewife. After frying the pieces of fish, they are poured with the resulting vegetable mixture and served, or allowed to stand for a while and soak.

Pollock under marinade - recipe with photos step by step

This type of fish must be included in the diet of adults and children, because the product is rich in all the microelements and most vitamins necessary for the body, and the advantage of pollock is its budget price. If your great-grandmother or grandmother did not teach you how to cook pollock, then choose a marinated fish recipe and still try this dish.

Marinated fish - classic recipe

Cooking time: 4 hours 36 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Slavic.

To understand what this fish tastes like, you must first try the simplest method, which will help you understand how to cook pollock with carrots and onions. This kind of dish can be served as an appetizer or served with a side dish - it’s up to you to decide. Check out the classic marinated fish recipe and try to reproduce it yourself.

Ingredients:

onion – 1 pc.;
tomato paste – 3 tbsp. l.;
vinegar – 30 ml;
vegetable oil – 50 ml;
flour – 100 g;
bay leaf – 1 pc.;
cloves - to taste;
sugar – 1 tsp;
allspice – 6 peas;
carrots – 1 pc.;
fish – 400 g;
salt - to taste.

Cooking method:

Cut off the fins from the pollock, remove the entrails from the carcass, wash it, and cut it thinly. Salt the pieces and sprinkle with pepper (it is advisable to grind the peas before using). Leave the workpiece and let it soak.
Pour the flour onto a flat plate and roll the fish so that each piece is breaded on all sides.
Heat the frying pan with oil poured onto its surface. Fry the pollock for 20 seconds on both sides over high heat, being careful not to burn the pieces.
Chop the onion, send it to the frying pan to sauté, grate the carrots, add to it. Simmer vegetables, stirring, for 8 minutes.
Pour tomato paste diluted with water into the future marinade, which is stewed in a frying pan, and leave for another 5 minutes. Finally, add seasonings and vinegar.
Pour carrot and onion dressing over the golden-crusted pieces and leave for 4 hours to absorb the aroma of spices.

Pollock stewed with carrots and onions

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

The dish will get an interesting taste if you marinate the fish in lemon juice and boil it, and then add yogurt to the gravy - this way it will be more tender. The recipe for stewed pollock with carrots and onions involves making a protein-rich, complete lunch or a very satisfying snack - as you like. Find out how to prepare this delicious and healthy dish.

Ingredients:

carrots – 2 pcs.;
salt – 3 g;
black pepper – 2 g;
oil (vegetable) – 30 ml;
tomato juice – 250 ml;
lemon – 1 pc.;
pollock – 0.5 kg;
natural yogurt – 125 ml;
onion – 1 pc.

Cooking method:

Wash the fish, remove scales from the carcasses, cut into large strips. Pepper and sprinkle salt on the preparations. Cut the citrus, squeeze the juice onto the fish pieces, mix, leave everything for 20 minutes.
Finely chop the onion, peel the carrots and cut into strips. Fry all the vegetables until the carrots become soft, season. Pour a glass of tomato juice into the roast, stir, leave to simmer for 5 minutes. Before turning off the stove, pour in the yogurt.
Place the marinated fish pieces into a cauldron and pour in the tomato-yogurt mixture. Without covering the dish with a lid, leave the dish to simmer for 15 minutes.

Pollock in the oven with carrots and onions

Cooking time: 1 hour 36 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 89 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you want to get a real culinary masterpiece at a minimal cost, then you will like this option. The recipe calls for adding wine when preparing the marinade, but you don’t have to worry and give the dish even to children, because the alcohol will evaporate and the fish will simply become more flavorful. Find out how to cook pollock in the oven with carrots and onions.

Ingredients:

garlic – 2 cloves;
carrots – 2 pcs.;
oil (vegetable) – 30 ml;
black pepper – 2 g;
red wine – 50 ml;
onions – 2 pcs.;
tomato paste – 2 tbsp. l.;
pollock – 800 g;
salt – 3 g.

Cooking method:

Peel the carrots and grate. Cut the onion into rings. Place vegetables in a deep frying pan with hot oil. Simmer for 5 minutes. Add 2 tablespoons of tomato paste, simmer for another 3 minutes. You can pour wine into the container, salt and pepper the preparation, then you need to remove the dishes from the stove.
Cut the fish carcass, peel off the scales, cut off the fins, cut into thinner pieces.
Take a baking dish and grease it. Place half of the sautéed vegetables and chopped garlic on the bottom, place a layer of fish on top, then cover them with the remaining marinade.
Place foil on top of the pan, bake the product for 40 minutes, setting the optimal temperature.

Marinated fish in a slow cooker

Cooking time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

Pollock can be eaten in any way: boiled, fried, baked, but the fish meat will be much more tender and juicy in a slow cooker. The recipe with photo will help you make a marinade that has a very interesting taste thanks to the sour cream in which the main vegetables will be cooked. Marinated fish in a slow cooker tastes a little like steamed fish, but cooked according to this recipe, it will be much tastier.

Ingredients:

sour cream – 180 ml;
onion – 120 g;
pollock – 900 g;
vinegar – 5 ml;
water – 180 ml;
sugar – 35 g;
carrots – 150 g;
spices, salt - to taste.

Cooking method:

Carefully clean a large fish carcass from the entrails, remove the scales, cut into small pieces, put them in a bowl, sprinkle with spices and spices of your choice, and add salt. Cover the container with film so that the workpiece marinates a little.
Pour oil into a multi-cooker pan, set to “Frying”, fry the pieces until golden brown – it will take up to 5 minutes on each side. Place the fish on napkins to allow the fat to drain.
Grate the carrots, cut the onion into thin rings, add everything and fry for 7 minutes, without changing the technique. Finish preparing the marinade by adding sour cream, vinegar, bulk spices to the bowl, and for flavor you can add a couple more allspice peas.
Place the fish in a mixture of vegetables under sour cream, pour in water.
Set the appliance to the “Stew” mode, leave the dish to simmer for 15 minutes, then, switching to “Warming”, continue cooking for another 40 minutes.

How to fry pollock in a frying pan

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

The fish turns out delicious no matter how you prepare it: boiled, fried, baked. Did you know that, for example, fried pieces of pollock go well with a marinade of carrots, onions and an unusual ingredient for a fish dish - milk? Learn how to fry pollock in a frying pan, and then simmer these pieces of fish with a delicious crust in a milk-vegetable mixture.

Ingredients:

flour – 150 g;
onions – 3 pcs.;
black pepper – 0.2 tsp;
milk – 350 ml;
fish – 1 kg;
oil (vegetable) – 30 ml;
salt – 0.2 tsp;
carrots – 4 pcs.;
seasoning for fish - to taste.

Cooking method:

Rinse the thawed or fresh carcass, cut off the fins, and cut into portions.
Rub each piece of fish with salt, and then place the pieces in a bowl and sprinkle with ground pepper and special seasonings to enhance the taste of the fish. Mix the pieces carefully and leave to marinate.
Chop the onion into rings and grate the carrots into large shavings.
Pour flour onto a plate and coat fish on all sides. Place the pieces on the hot surface of the frying pan and fry for 5 minutes. on each side.
Sprinkle the fish with onion rings, place a layer of carrots on top, pour milk over the fish, salt, season, and add a pinch of pepper for piquancy.
Cover the dish with a lid and simmer the fish under the marinade for 30 minutes.

Pollock fillet with marinade

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 127 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

When marinated, pollock acquires an excellent taste, and to prepare such fish you can use the recipe presented by the famous chef Ilya Lazerson. Pollock fillet marinated with fried vegetables is a juicy, aromatic and spicy fish dish that remains tasty no matter how it is served: cold or hot.

Ingredients:

fish fillet – 3 pcs.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
onions – 2 pcs.;
large carrots – 1 pc.;
celery root – 100 g;
water – 0.5 l;
vegetable oil – 45 ml;
flour – 0.5 tbsp;
bay leaf – 1 pc.;
black peppercorns – 3 pcs.;
table vinegar 9% – 3 tbsp. l.;
tomato paste – 3 tbsp. l.

Cooking method:

Separate the pollock fillet from the carcass and cut into portions. Pour salt and sugar in equal proportions into a container, dilute the ingredients with water. Place the fillet in this mixture and leave for 15 minutes.
Wash, peel and chop the vegetables: onions - in half rings, carrots and celery - in thin strips.
Strain the liquid from the fillet using a sieve. Pour sunflower oil into a frying pan, roll the fish in flour and fry on both sides. After this, place the fillet in a form designed for marinating.
Pour all the vegetables into the frying pan and heat them there, stirring, then add bay leaf, peppercorns, sugar. After mixing the ingredients, pour 9% table vinegar over them, and then add tomato paste, add salt to the entire vegetable mixture.
Pour the marinade into the fish and cool. Leave the dish for a while so that the pollock under the marinade of carrots and onions marinates well.

Pollock with mayonnaise in the oven

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 156 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

Baked fish is much healthier than fried fish. So, using the fillet of a sea creature, you can make a dish that is distinguished by its tenderness and softness - pollock with mayonnaise in the oven. The juiciness of the fish pieces will be given by the “fur coat” under which they will be cooked, consisting of Russian cheese, mayonnaise and onions. Spices can be added to taste, but bay leaf and salt work best here.

Ingredients:

pollock fillet – 400 g;
onions – 1 pc.;
mayonnaise – 2 tbsp. l.;
Russian cheese – 100 g;
bay leaf – 1 pc.;
salt – 1 tsp;
sunflower oil – 1 tbsp. l.

Cooking method:

Clean the fillet from small bones, if there are any, cut into portions.
Wash the onion, chop into cubes, sauté in sunflower oil in a frying pan until transparent.
Prepare a baking dish by lining it with food foil.
Season the fillet pieces with salt and place on a baking sheet. Distribute sautéed onions over the fish, sprinkling with bay leaves, which have previously been chopped. Pour mayonnaise over the onion and then cover it with a layer of grated cheese.
Place the fish dish in the oven, preheat it to 200°C, and leave for about 35-40 minutes. The readiness of the casserole can be determined by the golden color of the mixture of cheese and mayonnaise.

Pollock in marinade - cooking secrets

Experienced housewives know without prompting how to stew pollock with onions and carrots, but beginners should still take these tips into account. So, cooking pollock in marinade has its secrets:

The dish will become more aromatic if, during the cooking process, you add a mixture of herbs for fish or suneli hops and bay leaves with clove buds to the marinade.
Before sending pieces of fish to the fryer, you should first roll them in flour - this way the pollock will have a crust and the marinade will become thicker.
The taste of the dish can be improved by grating the carrots on a grater designed for chopping Korean salads.

Video: Pollock under marinade

Pollock marinated with carrots and onions: how to prepare this dish, a simple step-by-step recipe with photos. There are many ways to prepare this beautiful treat. They differ mainly in small differences in the set of ingredients.

Some people cannot imagine pickling sauce without tomato, others prefer to thicken it with flour or add milk to it for juiciness. The classic recipe calls for only fish, onions and carrots. Of course, in order for the mixture of grated carrots and onions to turn into a marinade, you will also need vinegar and spices.

Fish can be taken in any cutting option. In the form of steaks and fillets prepared for frying. These could also be carcasses of frozen pollock.

Thawed fish can be cleaned of hard fins and black films. You also need to peel the carrots and onions.

To create a classic marinade you will need the appropriate spices. They should be quite varied, but there should not be many of them. A few buds of cloves, grains of black, white and allspice, a little cinnamon bark and a small piece of nutmeg will create its taste and aroma.

To achieve the required juiciness and aroma of the sauce, the selected spices need to be boiled in a small amount of water and given a little time to infuse.

While the spicy marinade base is infusing, you can grate the carrots.

The onion must be chopped as for any frying. The same small pieces.

When the onion heated in vegetable oil becomes golden, you can add grated carrots to it.

The mixed vegetables need to be heated until the carotene in the carrots colors the onions and butter.

Carefully pour the spice decoction into the prepared mixture, straining out any hard pieces. They should not be left in the marinade so that it does not become bitter.

The future marinade for pollock must be salted.

Prepared pollock carcasses should be rolled in flour.

And place in vegetable oil poured into a heated frying pan.

Well-fried fish is ready to be immersed in the marinade.

But first, its preparation must be completed by adding vinegar. For example, white and red varieties of grape vinegar.

A mixture of dry ground spices selected for fish will complement the flavor of the finished dish.

Now you can put the fish in that bowl for marinating.

If the layer of fish is thin, you can put the entire prepared marinade on it at once. When there is a lot of it, it is better to lay everything in layers.

The top layer of sauce covering the fish must be leveled. To allow the pollock to soak in this spicy sauce, the almost finished dish should be left in a cold place for several hours.