How to stew pollock fish in a frying pan with onions and carrots. Recipe: Fried pollock with onions and sour cream - homemade. Pollock stewed with carrots and onions - simple and tasty Pollock with carrots and onions in a frying pan

Fish recipes

5-6 servings

50 minutes

84 kcal

5/5 (1)

There are dishes that family members of any age enjoy. This is the recipe we will talk about today. This will be pollock stewed with vegetables. The dish is light, healthy, low in calories, and at the same time, nutritious and tasty. And it does not require unnecessary costs: the active cooking time will be 10-15 minutes, and the rest of the time the fish cooks itself!

Stewed pollock with onions and carrots

Kitchen tools: a board for cutting vegetables, plates for laying out ingredients, a knife, a grater with large holes, deep stewing dishes with a lid (thick-bottomed saucepan, stewpan, deep frying pan).

How to select and prepare fish

• Frozen carcasses should not have too much ice, because, according to food standards, the ice crust should make up no more than 3-4 percent of the total weight of the carcass. If you buy a packaged product, read the ingredients. The presence of polyphosphate E 452 in the list of ingredients means that the product contains more water than fish. After all, E 452 is added to retain moisture and, accordingly, increase weight.
• Pay attention to the color and smell: the color should be white without pronounced yellowish or pinkish spots, and the smell of a normal carcass should be sweet and pleasant.
• It is best to defrost the carcass in the evening on the refrigerator shelf. Then in the morning you can start cooking. If you're in a hurry, you can defrost in water at room temperature, but not in the microwave.
• When cleaning the insides, be sure to remove the black film on the fish ribs, otherwise it will add unnecessary bitterness to the finished dish.

Recipe step by step

1. Let's prepare the food: cut the fish into fillets, peel the onions and carrots.
   
   
2. Cut the onions (2-3 pieces) into half rings and put them in a separate bowl.
   
   
3. Grate three carrots coarsely. If you want, you can cut the carrots into strips.
   
   
4. Cut the fillet into small rectangles.
   
   
5. We begin to lay out the layers: pour 2-3 tbsp onto the bottom of the saucepan. l. vegetable oil (olive or sunflower) and lay out onion rings.
   
   
6. Place grated carrots in the next layer.
   
   
7. Then – chopped fish fillet.
   
   
8. Repeat layers: onions, carrots, fish, onions, carrots. If everything doesn't fit in the pan, press the layers lightly with your hand. At the very top there should be an onion-carrot layer.
   
   
9. Add 100 ml of water. You don't need more water, as the fish will release juice when stewing. Throw 1 tbsp into the saucepan. l salt, 3 allspice peas, 3 cloves, 3-4 laurel leaves.
   
   
10. Place sour cream (4 spoons) and distribute it over the surface of our dish.
    
    
11. Close the lid, put it on the stove and wait for it to boil.
    
    
12. Then reduce the heat and simmer for 30-40 minutes. Delicious pollock fillet stewed with carrots and onions is ready! Serve alone or with mashed potatoes.
    
    

Recipe on video

According to the video recipe, you will definitely be able to prepare this delicious dish the first time.

Juicy pollock in a frying pan

• Cooking time: 40 – 50 minutes.
• Number of servings: 4-5.
• Calorie content per 100 grams: 75 kcal.
• Kitchen tools: knife and cutting board, kitchen scissors, plates for ingredients, deep frying pan with lid, spoon.

Ingredients

Recipe step by step

Recipe on video

A fish such as pollock, stewed with carrots and onions, best reveals its taste. Watch the video to see how easy it is to prepare this dish in a frying pan and treat your family to an excellent dinner.

Other ideas and recipes

Pollock is a low-fat fish without its own bright taste. Therefore, it goes well with various foods and sauces, imbuing them with their aromas. In dietary and children's kitchens, pollock is steamed. The fish turns out soft and combines harmoniously in salads with arugula, mustard, and lemon oil. And to fry the fillet while maintaining its juiciness, use the option of frying in batter. deep-fried, then the result is a dish with a crispy crust on the outside and juicy meat on the inside.

It’s also delicious to cook other seafood in batter:

• Battered sole is an inexpensive product that is tasty both hot and cold.
• Lovers of something more exotic can cook shrimp in batter. Served with garlic sauce, these shrimp will serve as an appetizer on their own.
• Another appetizer option is squid in batter. Squid fillets are cut into rings and deep-fried, resulting in a beautiful, appetizing appetizer.
• Such familiar food as crab sticks is suitable not only for salads. Try crab sticks in batter with cheese and you will discover new facets of this product.

According to both of today's recipes, fish meat turns out tasty, juicy, saturated with vegetable aromas and spices. Prepare pollock this way and your family will probably ask for more! Write about your culinary experiences and share the secrets of your own kitchen in the comments.

Fish is an excellent substitute for meat. Moreover, it is rich in unsaturated fats, helps reduce cholesterol levels in the blood, and also saturates the body well and replenishes the supply of essential vitamins and microelements. Fish is considered a dietary product, but on condition that the dishes are prepared using low-fat varieties of fish.

The absence of oil when preparing this dish is not noticeable at all. Pollock has a rich, noble taste, so in principle it does not need any additional seasonings and sauces. For vegetables, let's take onions and carrots; we always have them on hand, especially since they go very well with pollock.

Stewed pollock with onions and carrots without oil takes about 15 minutes. The indicated amount of ingredients is designed for 4-5 servings.

Stewed pollock with onions and carrots: recipe with photos

Ingredients:

• 2 small pollock carcasses
• 1-2 carrots
• 1 onion
• Salt, spices to taste
• Greenery

Cooking method:

If the fish is frozen, it needs to be thawed, large fins removed and cut into portions. Don't make the pieces too thin, otherwise they will cook and fall apart.

Pour some water into a frying pan with high walls, about a couple of centimeters from the bottom. Once it boils, place the fish in a frying pan with water.

Peel the carrots and grate them on a coarse grater.

Peel the onion and cut into half rings or quarters.

Place chopped onion on the fish.

Then add the carrots to the pan.

Cover with a lid and simmer for another 3-5 minutes. After this, add salt and pepper to the fish and vegetables. You can turn the pieces over so that they are saturated with vegetable juice from all sides, so the pollock fish stewed with carrots and onions will turn out even tastier.

Pollock dishes have been known to us since the times when fish days were held in Soviet canteens and restaurants. Those fish dishes could hardly be called exquisite, but using tasty and proven pollock recipes, this fish can be prepared very tasty. Pollock stewed with carrots and onions, the recipe for this dish will captivate you, once you learn how to cook it.

Pollock contains vitamin PP, phosphorus, potassium, sulfur, iodine, fluorine, cobalt. The liver of this fish contains a large amount of vitamin A, there is more of it than in the liver of cod. Therefore, liver must be consumed by people who want to preserve teeth, gums, hair, nails and skin. Vitamin A strengthens the respiratory system, so the liver can be recommended for smokers. The liver will also help recovery after a serious illness.

Pollock is a real storehouse of protein and iodine, which are very easily absorbed by our bodies. It is very useful for children, especially in the first years of their life; for the growing body of children, this is a truly irreplaceable product; of course, it needs to be prepared for children either by steaming or boiling. Pollock is delicious in any form. It is very important that pregnant women, as well as nursing mothers, include dishes from this fish in their diet. Protein and iodine are so important for the body, especially during the period of its growth or changes associated with pregnancy. After all, iodine is found in very rare foods, and pollock contains it.

Compared to other seafood, its price is quite low, and its nutritional properties are in no way inferior to expensive varieties of fish. Pollock, like all cod, is a dietary product; it is useful for all people, both young and old, especially those living in regions where there is a lack of iodine in water and food.

You can prepare many very tasty dishes from pollock. For example, stewed pollock. To prepare it, we need about one kilogram of fillet, also half a kilogram of onions, half a kilogram of carrots. But why am I? Now we will talk in more detail about what and how you can cook pollock.

Delicious recipes for preparing pollock - stew, fry, bake

Stewed pollock with onions and carrots

Ingredients

• Pollock (without head) – 500 g
• Carrots – 250 g
• Onion – 250 g
• Salt - to taste
• Vegetable oil

How to stew pollock in a frying pan:

Wash the fish carcass thoroughly, cut off the fins, remove the entrails along with the black film inside the abdomen, and add salt. Cut the carcass into small pieces of the same size.

Wash the carrots, peel them, grate them on a coarse grater. Peel the onion and chop thinly. To stew fish with a large amount of vegetables, it is better to take a frying pan with a wide bottom (diameter 26–28 cm). Place the prepared fish pieces into a frying pan with slightly heated oil.

Place onions and carrots between the pieces. Heat the pan over high heat for a few seconds. Then reduce the heat to medium, cover the pan with a lid, and simmer until the juice is released and the vegetables begin to decrease in volume. After this, carefully mix the vegetables, add salt to taste, reduce the heat to low, and simmer the dish until cooked. You can serve the finished dish with any side dish. Bon appetit.

Steamed pollock with kefir

Ingredients

• 400 g fillet,
• 100 g rice,
• 3 onions,
• 2 carrots,
• 4 hard-boiled eggs,
• 100 ml kefir,
• 1 bunch of parsley,
• salt.

Cooking method

Wash the carrots, peel and grate on a coarse grater. Peel the eggs and chop them. Peel the onion, wash and finely chop. Wash the parsley. Place rice in a cereal tray and cook for 15 minutes. Wash the fillet, place in a steamer basket, place rice on top, then carrots mixed with onions, salt, and pour kefir. Cook for 15 minutes, transfer to a plate, sprinkle with chopped eggs, garnish with parsley sprigs.

Pollock stewed with carrots and onions - recipe

Ingredients:

• Pollock 1 kg
• Carrots 250 gr
• Sour cream 20% 400 gr
• Onion 200 gr
• Salt, pepper, seasonings to taste

How to stew pollock:

1. Clean the fish, wash thoroughly and cut into large portions. Salt, pepper and season the fish to taste.
2. Chop the onion, grate the carrots on a coarse grater
3. Fry vegetables in vegetable oil until soft.
4. Then place the fish pieces on the vegetables and pour in half a glass of hot water.
5. Pour sour cream over the pollock.
6. Cover the pan with a lid and reduce heat.
7. Simmer in sour cream over low heat for 20 minutes.

Pollock with coconut sauce

Compound:

• pollock – 1 kg,
• vegetable oil – 50 ml,
• lemon juice – 100 ml,
• coconut flakes – 75 g,
• sweet red pepper - 2 pcs.,
• cumin – 30 g,
• garlic – 2 cloves,
• parsley – 1 bunch,
• salt, pepper to taste.

Preparation

The fish is washed in cold water, the bones are removed and the fillets are cut into pieces. Pour it with a mixture of vegetable oil and lemon juice (50 ml), leave for 1–1.5 hours. The marinated fish is salted, peppered, placed on a grill and fried over hot coals until golden brown.

Coconut flakes are poured with hot water. The seeds are removed from the pepper, washed and cut into rings. Peel the garlic, finely chop it, salt it, add lemon juice, spices, pepper, coconut flakes diluted with water, finely chopped parsley and mix everything thoroughly.

Garnished with parsley sprigs, the finished fish is served to the table with heated coconut sauce.

Pollock meatballs in a slow cooker

Ingredients:

• Pollock fillet - 400 g.
• Cottage cheese (9%) 300 g.
• Carrots - 150 g.
• Eggs - 1 pc.
• Vegetable oil - 2 tablespoons
• Parsley - 1 bunch
• Salt, pepper, spices - to taste
• Starch - 1 tablespoon
• Water - 2 m.st.

Preparation

Cut the carrots into pieces. Chop the parsley. Pass the fish fillet through a meat grinder twice along with cottage cheese and carrots. Add egg, vegetable oil, starch, pepper, spices, and salt to the minced meat. Mix everything well and make meatballs.

Pour water into a bowl, place a steam plate, and place the meatballs on it. Use the “MENU/SELECT” button to select the “STEAMER” program, set the time to 20 minutes and temperature level 2. Press the “START” button.

Quiche with pollock and pear

Everyone falls in love with the perfect taste of this pie. An absolutely unexpected and winning composition of pollock and pear amazes with the perfection of taste. Spicy ginger sets off the fattiness of the fish, and the aggressive taste of dill complements the bouquet. The pie is baked either in small portions or in large pieces.

Ingredients:

Dough:

• 200 g sifted flour
• 150 g butter

Filling:

• 1 pollock fillet
• 30 g fresh ginger root
• 1 pear
• 2 eggs
• 100 ml milk
• some fresh dill
• ground ginger on the tip of a knife
• salt - to taste
• vegetable oil for frying

Preparation

Mash the butter with a fork and mix with the flour. Roll into a ball and place in the refrigerator for 20 minutes. Cut the pear crosswise into rings 3 mm thick, remove the seeds with a knife. Finely chop the ginger root or grate it on a fine grater. Fry the pear and fresh ginger in well-heated vegetable oil for 10 minutes, stirring constantly and gradually reducing the heat.

Roll out the dough. Cut according to the diameter of a baking dish, for example a portion, so that high sides of dough remain. Grease the molds with vegetable or butter. Place the dough into the rimmed pan. Cut the fish into pieces, add salt and sprinkle with lemon juice if desired. Sprinkle with dill. Place the fish on the dough and place in the oven at 200°C for 10 minutes. Beat eggs with milk into a fluffy foam. Salt, add dry ginger. Take out the molds, lay out the pear and ginger. Pour in the milk-egg mixture and bake for 15 minutes at 180°C.

Stewed pollock with noodles

Ingredients:

• 1 kg pollock
• 600 g noodles
• 1 onion
• 2 tomatoes
• green onion feathers
• 1 pod red hot pepper

Preparation

Boil the noodles with salt according to the instructions on the package. Gut the cleaned fish, wash it, remove the head, fins and tail. Cut into portions and add salt. Fry with chopped onion in oil for 2-3 minutes, turn over, fry for another 2 minutes. Scald the tomatoes, remove the skin, puree with a blender and add to the fish. Add salt to taste and simmer covered for 10 minutes.

Place the prepared noodles in deep plates and the fish stewed in sauce on top. Sprinkle chopped green onions and pepper rings on top.

Pollock with rice and tomatoes

Ingredients:

• 3 pollock carcasses
• 100 g flour
• vegetable oil for frying
• 10 cherry tomatoes
• 1 steamed rice packet (100 g)
• 1 bunch of dill

Preparation

Clean the cabin, gut it, wash it, remove the tail, fins, and heads. Salt and dredge in flour. Fry in a frying pan in vegetable oil for 5 minutes on each side. Pour boiling water over the rice, add salt and cook for 10–12 minutes. Serve the fish with rice and halved cherry tomatoes, sprinkled with chopped dill.

Pie with pollock, carrots and onions

Ingredients:

• 2 cups of flour
• 1 tbsp. spoon of sugar
• 100 g butter
• 1 egg
• 300 g pollock fillet
• 2 onions
• greenery
• 4 tbsp. spoons of vegetable oil
• salt to taste

Preparation

Boil the fish fillet in salted water, chop finely, add chopped herbs, stir. Peel the onion, chop and fry with half the vegetable oil.

Combine and mix the ingredients. Combine the egg with softened butter, sugar, salt, add flour, knead the dough, and refrigerate for an hour and a half. Divide into 2 parts, roll out into rectangular layers. Place one layer on the bottom of the pan greased with the remaining oil, place the filling on it, and the second layer on top. Pinch the edges and bake for about 45 minutes at 180°C.

Fish in pots

Ingredients:

• 700 pollock fillets,
• 2 heads of onions,
• 700 g potatoes,
• 1 bell pepper,
• 1 parsley root,
• 4 cloves of garlic,
• 450 ml tomato sauce,
• 180 g lard,
• salt, pepper to taste.

Preparation

Salt and pepper the fillet pieces, add chopped parsley root, and fry a little. Melt the lard and fry the chopped vegetables. Place vegetables and fish in pots, pour tomato sauce, add crushed garlic, salt and pepper. Cook in the oven for 15 minutes.

Pollock baked in foil with carrots and onions

Ingredients:

• Pollock – 700 g.
• Carrots – 400 g.
• Onion – 300 g.
• Vegetable oil – 80 ml.
• Lemon – 1 pc.

Step by step recipe:

1. Defrost the fish, rinse thoroughly, remove fins, entrails, scales (if any). If caviar is found during cutting, it can also be cooked along with the fish.
2. Rub the fish with your favorite spices and salt.
3. Wash and grate the carrots on a special grater (for preparing Korean salads). It can be replaced with a standard grater with large holes.
4. Peel the onion and cut it into large cubes.
5. In a frying pan (vegetable or olive oil), fry the onions and carrots until golden brown.
6. For baking, use a baking sheet or a special container. Place foil on a baking sheet and place vegetables on it. The second layer is fish (cleaned, you can not cut it, but bake it whole).
7. Mix lemon juice with oil. Sprinkle the prepared liquid over the fish.
8. Cover the prepared pollock and bake in the oven (temperature 200 degrees).
9. Bake covered for 30 minutes, then open the fish and bake the dish for another 10 minutes.
10. The dish should be served with vegetables that have been cooked and soaked in fish juice.

In our family, it is customary to have a “fish day” on Thursdays. I often try to cook something new. But most often on our table you can find stewed fish. For me, this is one of the ways to quickly, tasty and inexpensively feed my large family dinner.

Therefore, I always have a couple of carcasses of pollock or other similar fish in the freezer. And now I will tell you several options for this dish.

Stewed pollock with onions and carrots

Kitchenware: grater; wooden or silicone spatula; deep frying pan; knife; cutting board.

Ingredients

Step-by-step preparation

1. We gut and wash the fish. Carefully clean the belly from the black film. If I come across a large one, then one carcass is enough, and I take two small ones. We cut off all the fins, and cut off the head and tail of the whole fish. You can make soup from them. Just remember to remove the gills.
2. Cut the pollock into portions. Add a little salt, sprinkle with a teaspoon of table vinegar, mix and set aside to marinate. If possible, it is better to use lemon juice instead of vinegar and add a fish spice mixture.
   
   
3. Cut one peeled onion into small cubes, and 1-2 carrots into three on a coarse grater.
   
   
4. Place a deep frying pan on the stove, pour 3-4 tbsp. l. refined oil and heat it up. First, fry the onion until transparent, then add the carrots and sauté for a couple of minutes until soft.
   
   
5. Using a spatula, spread the vegetables in the pan and place the fish pieces.
   
   
6. Season with pepper, add bay leaf, add salt to taste and pour 1.5-2 cups of hot water.
   
   
7. We wait for the liquid in the pan to boil, turn the heat a little below medium, cover and cook for about 20 minutes.
   
   

This dish can be served separately or with any side dish. It will be especially delicious with rice or mashed potatoes.

Video recipe

Watch the video to see how you can quickly prepare a delicious dinner from fresh or frozen pollock.

Stewed pollock in sour cream with onions

Cooking time: 1.
Number of servings: 4.
Kitchenware: grater; a thick-bottomed saucepan or frying pan; knife; cutting board.

Ingredients

Step-by-step preparation

1. We cut 2-3 pollock carcasses into fillets, remove all the bones and fins, and also thoroughly clean the belly of black plaque. It gives fish an unpleasant odor and a bitter taste.
2. Chop one or two onions into thin half rings and grate one or two carrots on the coarse side of a grater. Use the number of vegetables at your discretion and depending on their size.
   
   
3. Cut the fillet into arbitrary portion pieces.
   
   
4. Take a tall frying pan or saucepan with a thick bottom and pour 2-3 tbsp. l. oils We put a third of the onion on the bottom, and the same amount of carrots on it. Place half the fillet in one layer on the vegetable bed.
   
   
5. Again a layer of onions, carrots and fillets. Cover the pollock with the remaining onions and carrots and pour in half a glass of drinking water.
   
   
6. On top of the carrot we place a couple of cloves, two peas each of black and allspice, one bay leaf and add salt and a mixture of fish spices to taste.
   
   
7. Evenly distribute 70-80 g of any sour cream. This is approximately 3-4 tablespoons. There is no need to add anything else, since enough liquid will already be released during extinguishing.
   
   
8. Place the vessel on the stove, turn it on and wait for it to boil. After this, set the heat to low and cook our fish for about half an hour.
   
   

This time is enough to prepare the side dish. For example, you can boil potatoes into pieces or mash them.

Video recipe

I suggest you learn how to simply, tasty and quickly prepare pollock with vegetables from the step-by-step recipe in the video.

https://youtu.be/bfWHQUsRTRs

You may find recipes such as pollock under a fur coat or cooking useful.

Stewed pollock with vegetables in tomato

Cooking time: about an hour.
Number of servings: 4.
Kitchenware grater; pan; baking dish; knife; foil; spatula; cutting board.

Ingredients

Step-by-step preparation

1. We clean 2-3 carcasses from black film and fins. If necessary, remove the head and tail. Cut the fish into portions and place in a bowl.
   
   
2. Add a full teaspoon of fish spices, salt to taste and sprinkle with ground black pepper. We also squeeze a tablespoon of juice from half a lemon. Mix everything together and set aside for a while.
   
   
3. Cut two or three onions into four parts and chop. Peel one or two carrots and cut into thin strips. We also cut two sweet peppers into strips. For beauty, you can take them in different colors.
   
   
4. Heat a frying pan with a small amount of vegetable oil and sauté the onion until translucent. Add carrots. When it starts to become soft, add pepper. Fry everything until half cooked.
   
   
5. Pour 1-1.5 glasses of tomato juice and add 3-4 cloves, 1 full tablespoon of sugar, 2-3 bay leaves, add a little more pepper and salt to taste. Stir and simmer for about three minutes. Be sure to taste it.
   
   
6. Place some fried vegetables on the bottom of any baking dish. Place the fish on top and pour in the remaining tomato sauce and vegetables.
   
   
7. Cover the pan with foil and prick it several times with a toothpick to release steam.
   
   
8. Bake for 40 minutes in the oven at a temperature of 180-190°C. 15 minutes before the end, remove the foil so that our dish is slightly baked. Before serving, sprinkle with fresh herbs.
   
   

Video recipe

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

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

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

Benefits and harms

Useful qualities of sea fish:

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

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

Difficulty, cooking time

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

Food preparation

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

What you need to pay attention to when purchasing:

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

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

How to cook pollock stewed with carrots and onions?

To make 5 servings you will need the following products:

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

Recipe for pollock stewed with onions and carrots:

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

Nutritional value per 100 g of dish:

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

Calorie content – ​​79 kcal.

Cooking options

Pollock with carrots and onions in a slow cooker

Required Products:

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

Preparation:

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

When ready, portion the pollock with vegetables into plates.

Required Products:

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

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

The finished dish can be served either hot or cooled.

Required Products:

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

Preparation:

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

When ready, portion the dish onto plates.

Required Products:

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

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

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

Required Products:

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

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

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