This article will examine in detail the main features of pollock fish and how to cook it, in particular, recipes and tips on how to fry pollock fillets will be presented.

Description

Pollock is a fish that lives mostly in the waters Pacific Ocean. This is a benthic, rather cold-loving. The maximum carcass weight, depending on age, can be about 4 kg. Thanks to their dietary properties pollock - an indispensable component balanced nutrition. Thanks to the micro and macro elements included in its composition, pollock meat has the same useful properties, like animal meat, but it is much easier for the body to digest.

How to fry pollock fillets: a simple recipe

To prepare this dish, you will need a minimum of chef skills and a minimum of time. Following all the cooking rules below, you can understand how easy it is to fry pollock fillets to get a simple but appetizing meal.

Before starting cooking, make sure that the fillet is properly defrosted. Then cut it into pieces convenient size. It should be borne in mind that the thickness of the resulting pieces directly affects the cooking time. So that pollock does not lose its aroma during cooking, it is worth seasoning it with spices and sprinkle lemon juice. It is advisable to leave the fillet to marinate in spices for at least twenty to thirty minutes. Then prepare the composition for breading (egg, salt, breadcrumbs). Dip the fillet pieces in the mixture and put the fish in hot oil. How much to fry pollock fillets in a pan depends on the dishes used and on the power of the oven. Therefore, it is customary to fry the fillet until an even golden crust is obtained. In order not to get confused during cooking, thinking about how much to fry pollock fillets, we can assume that it will take about five to seven minutes for both sides.

It is important to remember that the taste of the resulting dish will depend quite strongly on the quality of the fillet itself. The case when, after defrosting, the flesh loses its shape and easily breaks into pieces, it means that the fillet has already been frozen. In such conditions, it will be much better to fry pollock in batter, which will help maintain the shape of the pieces.

Recipe number 2: how to fry pollock fillets with sweet and sour sauce

For cooking, you need to defrost the fillet as standard, wipe it with a paper towel, cut into pieces. Next, you should bread them in flour with black pepper. Make a roast of two onions, two carrots and one bell pepper. After that, it is necessary to add one hundred and fifty grams of tomato paste, sugar, salt to the resulting mixture and, stirring, fry for two minutes. Pollock and the resulting frying should be put on the bottom of the pan, simmer for five to seven minutes, then allow to cool completely.

Recipe number 3: pollock fillet fried in flour

Another simple and quick recipe describing how to fry pollock fillets in a pan in flour. As a side dish for fish, you can use rice or mashed potatoes. The dish is designed for six servings, and the total cooking time will be no more than one and a half hours. After the fish is defrosted in a pot of water at room temperature, the carcass must be gutted, washed thoroughly, and the tail and fins removed.

Next, cut into portioned pieces, salt well and leave to soak for half an hour. The liquid remaining as a result of marinating the fish should be drained. After preparing one glass of wheat flour, pour it into a convenient container and generously roll the pieces of fish in flour. On medium heat, heat a small amount vegetable oil when it is hot, put the pieces of meat in a single layer in the pan. You need to fry pollock until browning on both sides. To get rid of excess fat, after frying, you can put the fish on a pre-prepared paper towel.

Recipe number 4: pollock fillet in sour cream sauce

To make pollock meat as tender as possible, you can use the recipe for cooking this fish in sour cream sauce. First you need to chop one onion, grate one carrot. Together with vegetable oil, send the mixture to the pan and simmer for about twenty-five minutes, then add about one hundred and ten milliliters of sour cream. Leave for a minute, then pour a glass of water, salt and pepper the frying.

Cut pre-thawed fish into portions, pollock weighing up to one kilogram can be used. After you should place the pieces in the resulting sauce, you can add one Bay leaf. Cover the pan with a lid and simmer over low heat for about thirty minutes.

Recipe number 5: how to fry pollock in onion and carrot marinade

To prepare a dish that has been familiar to everyone since childhood, you need to initially defrost a kilogram of pollock and cut it into pieces. Salt and pepper thoroughly and leave in this mixture for twenty to thirty minutes. Then take out the pieces, roll in fifty grams of flour, fry until cooked in a pan and place the fish in a container for a while.

Cut three hundred grams of onion, fry. On a coarse grater, grate three hundred and twenty grams of carrots, add to the onion and fry all together for five minutes. Then pour in two hundred and ten grams of tomato paste, leave with the lid closed for another five minutes. Next, fifty to sixty milliliters of water should be added in order to extinguish the mixture. It costs about five minutes to simmer, then salt and add one hundred and forty milliliters of vinegar. Add sugar and / or bay leaf to taste and pour pollock with the resulting marinade.

22.08.2017, 22:13

Pollock in the oven - 7 recipes for how to cook pollock in the oven

In continuation of the fish theme, today we will prepare such a dish as pollock in the oven. The fish is quite tasty, healthy, easy to prepare, has no small bones. You can talk about the pros for a very long time, but you can cook very quickly.

Pollock is a commercial fish and therefore is available practically all year round. Prices do not bite and almost any family can afford to buy pollock once or twice a month.

We take the carcass, prepare it, salt, pepper, sprinkle with spices. Put in the oven for 30-40 minutes depending on the recipe. While the fish is cooking prepare the side dish.

If you want to reduce the cooking time to the maximum, then it is better to take pollock fillets. It is enough to defrost the fillet and rinse under running water and it's ready to bake.

You will have to tinker with a pollock carcass a little longer, but carcasses are also different. There are also not many fuss already gutted with them. And if you take a whole frozen pollock, then you will have to defrost and gut yourself. But there are pluses when cutting a whole, the remains of the bones can be put on a delicious ear.

Mostly such fish is cooked in foil in order to preserve as much as possible. useful substances and the fish didn't come out dry. Thawed pieces are wrapped in foil along with vegetables. Also, natural flavor enhancers are added to vegetables, such as sour cream, mayonnaise, cream, cheese, eggs, and vegetables. In principle, such fish can simply be rolled out in flour with salt and pepper, wrapped in foil and baked in the oven. Even so, it will turn out tasty and satisfying, since pollock is a very tasty and healthy fish.

Pollock in the oven cooking recipe

Let's start with the simplest recipe for cooking pollock in the oven.

Ingredients:

• Pollock 1 kg. (carcasses)
• Hard cheese 50-70 grams.
• Homemade sour cream 3-4 tablespoons.
• Garlic 3-4 cloves.
• 1 head of onion.
• 2-3 tomatoes.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1. If you bought frozen pollock, then the carcass must be properly thawed before cooking. Put it in the top section of the refrigerator for 5-6 hours beforehand. This is the correct way to defrost fish.

2. Before cutting pollock, inspect it from the inside for entrails. If there are small residues, get rid of them with a knife and rinse the carcass well.

4. Put the pieces of salt and pepper in a bowl and mix gently. Leave the fish for a few minutes, let it salt a little.

5. While the fish is salting, prepare the rest of the ingredients, cut the tomatoes into circles.

6. Pass the garlic through a press or cut it into thin slices.

7. Grate the cheese on a coarse grater.Peel the onion and cut into large rings.

Now all the ingredients are ready, you can lay them on a mold smeared with vegetable oil or a baking sheet.

8. And so the first layer will be from onion rings.

9. Place fish pieces on the second layer on the onion.

10. Spread the garlic on top of the fish, then the tomatoes.

11. Sprinkle grated cheese on top of the tomatoes and add a little fragrant black pepper on top of the cheese.

12. Now it remains to bake the fish in the oven at a temperature of 180-190 degrees. Cooking time from 30 to 40 minutes.

We take out the fish, carefully transfer it to a beautiful dish, decorate with chopped herbs and can be served on the table. Now you have the easiest recipe for pollock in the oven. Bon appetit.

Pollock in the oven with vegetables under sour cream Bechamel sauce

Be prepared for the fact that after you treat your guests to this pollock, you will immediately begin to ask for the recipe. Because the fish turns out so tasty and juicy that sometimes many do not believe that they ate pollock.

Ingredients:

• Pollock 1.5 kg.
• 1-2 carrots.
• 1 head of onion.
• 5 tablespoons of flour.
• Salt and pepper to taste.
• Vegetable oil.

Sauce Ingredients:

• 7 tablespoons of sour cream.
• 200 milk.
• 1 tablespoon flour.
• 2 tablespoons butter.
• 1 pinch grated nutmeg.
• Salt and pepper to taste.

Cooking process:

1. The recipe uses a pollock carcass, but if there is a fillet, then you can cook it from the fillet.

2. Inspect the carcass and clean if necessary. I especially ask you to pay attention to the abdomen. It sometimes leaves a black film that gives bitterness. So if it is, then it is better to get rid of it.

3. We also get rid of scales and unnecessary fins. Rinse well again and dry with paper towels.

4. Cut pollock into pieces.

5. Prepare a mixture of salt, pepper and spices. Grate the fish pieces with the mixture and leave for 15-20 minutes. During this time, salt and spices will penetrate into the very middle of the fish.

Of the spices, basil, thyme, rosemary, ground coriander are well suited.

6. When the fish is salted, it must be fried in vegetable oil.

7. Pour vegetable oil into the pan and heat it well. Dip a piece of fish in flour on all sides and put in a pan and so on with each piece.

8. At this stage, it is important for us to get a golden crust on pieces of pollock.

Therefore, we make the heating not strong and we do not keep the fish for a long time. Literally 2-3 minutes on each side. It is important that the juice remains in the fish. Therefore, we fry on each side, thereby sealing the juice inside each piece.

9. Put the fried pieces on a napkin so that the paper absorbs excess vegetable oil.

Now that the fish is fried, you can prepare the vegetables.

10. Peel onions and carrots. Cut the onion into rings on the floor, and pass the carrots through a coarse grater.

11. Fry the vegetables a little. But not like when frying, but just a little bit until the onion is transparent.

This is done so that there is some moisture left in the onions and carrots, which they will share a little later with the fish. And so we throw the onions and carrots into the pan, fry until the onions are transparent and transfer them to the bowl from the pan to stop the heat exposure.

12. After preparing the vegetables, you need to prepare the sauce in which we will bake the fish in the oven.

13. In a frying pan or saucepan, heat the butter and add flour to it.

Make sure the flour does not change color. At this stage, it is important not to fry the flour, but to heat it.

14. As soon as the flour is mixed with butter, pour in the milk. Take a whisk and constantly stir the sauce. It is important to avoid lumps. Gradually the mixture will begin to thicken. Now it is important to ensure that neither flour nor milk burns.

15. A few minutes after heating, the mixture will begin to thicken, add nutmeg.

16. After adding sour cream, a little salt and allspice. Again, mix everything until smooth. Bring to a boil and remove the heat from the pan.

17. We can say that all the preparatory actions are over, it remains to beautifully combine everything together.

18. We take a form in which we will bake pollock in the oven and grease it with butter. The form is needed with high sides.

19. Put the fried fish on the bottom.

21. After a layer of carrots.

22. Spread the sauce evenly distributing it over all surfaces. It is important that the sauce completely covers the entire dish, thereby sealing all the holes through which moisture can evaporate.

23. We put this beauty in a hot oven for 15-20 minutes at a temperature of 180-190 degrees.

24. Keep pollock in the oven until golden brown. This crust will signal the complete readiness of the dish.

25. Fish is best served with rice or beans. Mashed potatoes are also good.

The experiment with raw vegetables was a success, so the vegetables need not be fried first.

In extreme cases, you can cook an excellent vegetable salad from fresh cucumbers and tomatoes.

Before serving, decorate the dish with chopped herbs. Pollock with vegetables baked in the oven with sour cream sauce is ready. Bon appetit.

Pollock in pots with potatoes in the oven

The dish is very tasty, the pollock turns out tender, and thanks to potatoes and vegetables it is very nutritious and fragrant.

Ingredients:

Cooking process:

If you use pollock fillet, then you just have to defrost and cut it into pieces.

1. And if the carcass thenit must be peeled, the meat is separated from the bones and cut into small pieces. Bones, by the way, can be used to make an amazing fish soup.

2. We clean the potatoes and cut them into cubes.

3. Cut the onion into cubes.

4. Cut carrots into circles.

5. Now we form a dish in pots.

6. Put some potatoes on the bottom, then put onions.Lay the carrot slices on top of the onion.

7. And practically lay out the fish with the last layer.

8. Dilute the sour cream with water and add some spices and mix with a spoon.

9. Pour the resulting liquid into pots. It is important to know that the liquid in the pot should be slightly more than half, otherwise, when boiling, it may overflow over the edges.

10. From above, you can decorate with 2-3 slices of carrots.

11. Put the pots in a cold oven. Remember if you cook in pots, put them in a cold oven and only then heat it up. Since the pots can crack from the temperature difference. And all your efforts will be in vain.

12. And so we put the pots in the oven and heat it up to 200 degrees and keep the pots at 200 degrees for 30-40 minutes.

13. After that, you can add a pinch of chopped greens to each pot. The dish is ready. Bon appetit.

The same dish can be prepared in a baking dish with only one condition. The form will need to be covered with 2-3 layers of foil. By the way, I will tell about this in the recipe below.

Pollock in the oven with vegetables in foil

This is going to be an amazing dinner. This pollock recipe is suitable for those who do not like to cook. The recipe is so simple that it is simply impossible to cook badly.

Ingredients:

• 500-700 grams of pollock.
• 1 head of onion.
• 1 carrot.

2. Peel the vegetables, chop and fry in vegetable oil until blush.

3. Lubricate the baking dish with vegetable oil and lay out the fried vegetables.

4. Put pieces of pollock on top. Close the form with 3 layers of foil. Put in the oven.

5. Bake for 30 minutes at 200 degrees.

6. Optionally, you can bake the fish without foil for the last 10 minutes, which will give the fish a golden crust

7. After taking out without opening, let the dish cool slightly for 5-10 minutes.

8. Chop the greens, remove the foil and sprinkle pollock with greens. It remains only to serve and enjoy the baked pollock in the oven. Bon appetit.

Pollock fillet in the oven with scrambled eggs

Simply delicious and easy. Agree unusual combination fish and eggs. But still, why not, because there is nothing complicated.

Ingredients:

• 500-800 grams of pollock fillet.
• 3-4 eggs.
• 250 milk.
• Vegetable oil.
• A bunch of green onions.
• Half bunch of dill.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1. Defrost pollock fillet, rinse under water, cut into pieces. Salt a little and pepper. In order for salt and pepper to penetrate as deep as possible, pieces of fish can be wiped with a mixture of salt and pepper. Leave the fish for 5-10 minutes so that it is saturated with spices.

2. After 10 minutes, fry the pieces in a pan in vegetable oil until tender.

3. We transfer the fried pollock pieces from the pan to a paper towel in order to remove the oil. From the towel, transfer the pieces to special form for baking.

4. Break the eggs into a bowl, add a little salt and beat lightly until the first foam.

5. Pour milk into eggs and add chopped greens, mix everything well until smooth.

6. Pour the fried fish in the form with the resulting mass and put it in the oven.

7. Keep the dish in the oven for 10-15 minutes at a temperature of 180 degrees.

We divide the finished dish into portioned pieces and serve on the table with fresh bread. Pollock fillet in the oven with an omelet is ready to enjoy.

Pollock with lemon and rosemary in the oven

Ingredients:

• 3-4 small pollock carcasses.
• 1 lemon.
• 1 packet of rosemary (or a small sprig for 1 carcass.)
• Salt and pepper to taste.

Cooking process:

1. Defrost the fish, cut off the fins and rinse in running water.

2. Wipe with a mixture of salt and pepper.

3. Put 1-2 slices of lemon and a pinch of rosemary into each carcass.

4. Of course, it is better if you put 1 small sprig of rosemary into the carcass.

5. Wrap each carcass in foil and place on a baking sheet.

6. Preheat the oven to 180-190 degrees.

7. Put the baking sheet in a hot oven and stand for 30 minutes.

8. After half an hour, you will have pollock baked in the oven with an indescribable aroma on your table that will attract the whole neighborhood.

Bon appetit.

Pollock in foil in the oven video

Bon appetit.

Pollock is a popular and affordable fish. Pollock is prepared very quickly, does not have a specific fishy smell, its meat is white and tender. This fish contains a small amount of bones, so it is easy to cut. Pollock contains very little fat, but it is rich in protein, phosphorus and selenium.

There are thousands of pollock dishes, but this fish is the most juicy and tender when baked in the oven. We offer you a simple recipe for roasting pollock. As a side dish, you can serve vegetables, fresh or cooked in any way, rice, buckwheat.

Ingredients:

• Pollock (fillet) - 500 g
• Onion onion - 2 heads
• Juice of 1/2 lemon
• Mayonnaise - 100 g
• Sour cream (10-15%) - 100 g
• Mustard - 1 tbsp
• Hard cheese - 100 g

Cooking:

❶ Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.

❷ Cut the onion into half rings and put in a baking dish, previously greased with vegetable oil.

❸ Mix mayonnaise, sour cream and mustard in a separate bowl. Dip each piece of pollock in the resulting sauce and put in a mold on top of the onion. Pour the remaining sauce over the fish and put everything in the refrigerator for 1 hour to marinate.

❹ Place the mold in an oven preheated to 200°C and bake for 15 minutes.

❺ Then take out the form, sprinkle the fish with cheese, grated on a coarse grater. Place back in the oven for 10 minutes.

Pollock fried in a pan- this is perhaps the most popular fish recipe in Russian families. Pollock can not be marinated, its meat is already very tender. But, if necessary, you can prepare a marinade from 3 tbsp. l. soy sauce and 2 tbsp. l. lemon juice (per 1 kg of fish) and marinate pollock for a couple of hours. Pollock fillet for frying in a pan should be defrosted at room temperature - so the fish will retain all its taste and useful qualities.

Ingredients:

• Pollock fillet - 1 kg
• Two chicken eggs
• Half a cup of flour
• Salt, ground black pepper - a pinch each
• Vegetable oil for frying

Cooking:

❶ Whisk eggs with salt and pepper.

❷ Cut the pollock fillet into portions.

❸ Heat up a frying pan with vegetable oil.

❹ Pieces of pollock alternately dip into the egg, then into the flour and put in the pan.

❺ Fry the fish on both sides over medium heat, turning over as it cooks.

❻ Ready pollock acquires a golden color and a delicious crust.

Pollock prepared according to this recipe can compete with restaurant delicacies. The fish has a delicate texture, a light lemon flavor and a crispy crust.

Ingredients:

• Pollock fillet - 1 kg
• Lemon juice - 2 tbsp. l.
• Gray or pomegranate sauce - 4 tbsp. l.

For batter:

• Egg - 1 pc
• Kefir at room temperature - 1 cup
• Flour - 1/2 cup
• Vegetable oil - 100 ml
• Sugar - 1 teaspoon
• A pinch of salt and paprika (or ground black pepper)

Cooking:

❶ Knead the dough from eggs, kefir, flour and sugar. It should have the consistency of thick sour cream.

❷ Cut the pollock fillet into small pieces (the size of a matchbox).

❸ Heat vegetable oil in a frying pan. Save on oil is not worth it, otherwise the fish will fry unevenly.

❹ Pieces of pollock alternately dip into the dough and lower into the heated oil. Fry the fish on both sides and remove with a slotted spoon.

❺ Put the finished pieces on a paper towel so that it absorbs excess fat.

Batter for fish can be prepared in other ways. We offer you two of the most popular ways. The first is the simplest, the second is delicious and original.

Batter for fish on sour cream

Required: 2 eggs, 1/2 teaspoon of salt, a pinch of ground black pepper, 5 tbsp. spoons of sour cream and flour. Mix eggs, salt, pepper and sour cream. Gradually adding flour, knead the dough, similar in consistency to thick sour cream.

Batter for fish on beer

Fish in beer batter it turns out juicy, tender, with a crispy crust. The batter must be made in advance. It should stand in the refrigerator for a couple of hours, or better - all night. The taste of beer in the finished dish is not felt. In beer batter, you can fry any fish, squid, and also use it to fry chicken pieces.

You will need: 1/2 cup flour, 1/2 cup light beer, 1 teaspoon baking powder, a pinch of salt. Sift flour with baking powder into a bowl. Add some salt. Make a well in the flour and slowly pour in the cold beer, stirring constantly. Put the finished batter in the refrigerator.

Pollack cutlets are surprisingly tasty, juicy and delicate. Since this fish does not have a pronounced aroma, even picky children will like cutlets. We will tell you how to cook pollock cutlets in a pan and in the oven.

Ingredients:

• Pollock fillet - 1 kg
• White loaf - 200 g
• One large onion
• One egg
• Salt - 1 tbsp. the spoon
• Semolina - 50 g
• Milk - 50 ml
• Vegetable oil for frying
• A pinch of ground black pepper
• Dried herbs (parsley, dill) - 5 g

Cooking:

❶ Chop the pollock fillet as finely as possible with a knife. It is better not to use a meat grinder to preserve the juiciness of the minced meat.

❷ Cut off the peels from the loaf and soak in milk, adding semolina to it.

❸ Finely chop the onion.

❹ Add egg, onion and swollen bread to minced fish. Salt and pepper, add dry herbs. Mix the minced meat until smooth. Form cutlets of arbitrary shape.

❺ Heat up a frying pan with vegetable oil. Fry the patties on one side over medium heat until golden color. Turn the cutlets over, cover the pan with a lid, reduce the heat and bring the dish to readiness.

❻ Can be cooked pollock cutlets in the oven. To do this, put the cutlets in a lightly oiled form and bake them for 40-50 minutes in an oven preheated to 180 ° C until browned.

From pollock fillet, you can cook a dish that will appeal to both adults and children. This is a casserole with fish and potatoes under a cheese crust. The dish is easy and quick to prepare.

Ingredients:

• Potato - 1 kg
• Pollock fillet - 500 g
• Onion - 1 pc.
• Any hard cheese - 50 g
• Mayonnaise or sour cream - 3 tbsp. spoons
• Vegetable oil - 50 g
• Salt, pepper - to taste

Cooking:

❶ Peel potatoes, cut into circles and put in boiling water. Boil for 5 minutes. Drain in a colander and pour cold water(the cooking process will stop immediately).

❷ Cut pollock into thin strips, marinate in mayonnaise or sour cream, salt and pepper to taste.

❸ Cut the onion into cubes and fry in vegetable oil until golden brown.

❹ Put 1/2 potatoes in a greased baking dish, top with a layer of pollock, then a layer of fried onions. Last layer there will be potatoes again.

❺ Lubricate everything with mayonnaise and put the casserole in an oven preheated to 220 ° C.

❻ Bake for about 20 minutes (until potatoes are golden).

❼ Remove the casserole, sprinkle with a layer of grated cheese, return to the oven and hold for another 5 minutes until the cheese is melted and let it melt.

❽ Remove the finished casserole from the oven and let it stand for about 15 minutes. After that, the dish can be cut into portions.

Another way to cook pollock fillet in the oven is to bake it with tomatoes and cheese.

Ingredients:

• Pollock fillet - 1 kg
• Hard cheese - 150 g
• Sour cream - 150 g
• Onion - 2 pcs
• Garlic - 3 cloves
• Tomatoes - 3 pcs
• bunch of dill
• Salt - to taste

Cooking:

❶ Cut the pollock fillet into portions.

❷ Cut the onion into half rings, the tomatoes into circles.

❸ Prepare sour cream dressing by adding chopped garlic, dill, salt and spices to sour cream.

❹ At the bottom of a baking dish, greased with oil, put the onion, fish on top. Lubricate the pieces of pollock with sour cream dressing.

❺ Place circles of tomatoes on top of the fish. Sprinkle everything with grated cheese and brush with sour cream.

❻ Put in an oven preheated to 200°C and bake for about 40 minutes.

Incredible delicious fish on a vegetable pillow under a creamy sour cream sauce, you can quickly and easily cook in a slow cooker.

Ingredients:

• Pollock fillet - 1 kg
• Onion - 2 heads
• Carrot - 1 large
• Sour cream - 100 g
• Cream - 150 ml
• Seasoning for fish - 1 tbsp. the spoon
• Salt - to taste

Cooking:

❶ Cut pollock into portions, salt and sprinkle with seasoning.

❷ Cut the onion into cubes, grate the carrots on a coarse grater.

❸ Pour a little vegetable oil into the multicooker bowl and put onions and carrots.

❹ Close the lid of the multicooker, set the "Baking" mode for 50 minutes.

❺ In a cup, mix sour cream, cream and a pinch of salt.

❻ Vegetables in the slow cooker must be stirred periodically. 20 minutes after the start of the stew, put pieces of fish on top of the vegetables. Pour the fish with vegetables with a creamy-sour cream mixture. Close the lid again and continue to simmer until the end of the program.

From pollock fillets and potatoes, you can cook a full-fledged dish that does not require separate side dishes. Unless a fresh salad and greens do not interfere.

Ingredients:

• Pollock fillet - 600 g
• Potatoes - 4 pcs.
• Onion - 1 head
• Sour cream - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Salt, spices for fish - to taste

Cooking:

❶ Peel potatoes and cut into slices.

❷ Cut the pollock fillet into portions.

❸ Cut the onion into half rings.

❹ Cut off 4 squares of foil, brush each with oil.

❺ Put a layer of potatoes, a layer of onions on each square of foil, and pieces of pollock on top. Salt everything and sprinkle with spices to taste.

❻ Mix mayonnaise and sour cream and coat pollock pieces.

❼ Wrap the edges of the foil, put the portions on a baking sheet and bake in an oven preheated to 200 ° C for 30 minutes.

Cooking pollock under a tender cheese crust is easy and fast. You can serve this dish with salad. fresh vegetables, boiled potatoes or rice.

Ingredients:

• Pollock fillet - 1 kg
• Hard cheese 200 g
• Onion - 2 heads
• 1/2 lemon
• Mayonnaise - 3 tbsp. spoons
• Seasoning for fish, salt - to taste

Cooking:

❶ Cut the fish into portions. Salt, pepper, sprinkle with lemon juice.

❷ Onion cut into half rings.

❸ Put a layer of half of the onion on a greased baking sheet, on top - pieces of pollock. Put the remaining onion on the fish. Make a mesh of mayonnaise on top. Sprinkle everything with grated cheese.

❹ Bake in an oven preheated to 190°C for about half an hour.

A full-fledged pollock fillet dish can be prepared if you bake it with vegetables under a cheese coat.

Ingredients:

• Pollock fillet - 1 kg
• Carrot - 3 pcs
• Onion - 2 heads
• Tomatoes - 2 pcs
• Hard cheese - 200 g
• Mayonnaise - 3 tbsp. spoons
• Salt, pepper, herbs - to taste

Cooking:

❶ Cut the pollock fillet into portions and dry, putting it on a paper towel for 5 minutes.

❷ Cover the bottom of the baking sheet with foil or parchment, grease with oil. Lay out the fish fillet, trying to cover the entire bottom with it. Salt, pepper.

❸ Onion cut into half rings and put half on top of the fish. Distribute the carrots, grated on a coarse grater, with the next layer. Next - a layer of sliced ​​\u200b\u200btomatoes. The last layer will be cheese grated on a coarse grater.

❺ We put the baking sheet in the oven for 50-60 minutes at a temperature of 180 degrees. Ready fish"under a fur coat" can be sprinkled with freshly chopped herbs to taste.

You can cook pollock fillet in the form of a spicy appetizer heh. This dish is especially loved by men and can become an adornment of any, even a festive table. Preparing an appetizer is not difficult, the main thing is to keep the dish in the refrigerator for a good pickling. Pollock can be replaced with other boneless fish. Adjust the spiciness of the pepper to your liking.

Ingredients:

• Pollock fillet - 500 g
• Carrot - 2 pcs
• Onion - 1 pc.
• Garlic - 3 cloves
• Vinegar 9% - 4 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Ground black pepper - 1/2 teaspoon
• Coriander (ground) - 1/3 teaspoon
• Sugar - 1/2 teaspoon

Cooking:

❶ Cut the fish into strips, add 2 tbsp. tablespoons of vinegar, mix and put in the refrigerator for 30 minutes.

❷ Grate carrots on a coarse grater. Onion cut into thin half rings. Mince the garlic.

❸ Put the vegetables in a suitable container, add the remaining vinegar, sugar, oil, pepper, coriander and mix thoroughly.

❹ Squeeze the fish and put it to the vegetables, mix gently. Close heh from pollock with a lid and put in the refrigerator for a day.

Pollock - the fish is inexpensive and accessible to everyone, only capelin is cheaper than pollock. Pollock is a familiar everyday dish for many. Fried pollock or steamed, and very rarely, pollock cutlets, these are the main dishes from the menu of our hostesses.

But also on holiday table pollock can become the main dish. I suggest you cook pollock in a pot and remember the Soviet past - pollock in Leningrad. How to cook pollock deliciously read and see further.

pollock - simple recipes and dishes

Recipe Pollock stewed with vegetables

Ingredients:

• 1 kg of pollock
• onion
• carrot
• 5 tomatoes
• 3 art. l. vegetable oil
• pass
• Bay leaf

Cooking method:

1. Pollock clean and wash.
2. Cut into 2-3 cm pieces.
3. Peel the onion and cut into small cubes.
4. Wash the carrots and grate on a fine grater. You can use a grater for Korean salads.
5. Put the vegetables to the fish, mix, salt and pepper.
6. Pour vegetable oil into a saucepan and heat.
7. Put the fish with vegetables in hot oil and fry, stirring occasionally.
8. Wash the tomatoes, make cuts crosswise and scald with boiling water. Dip here ice water and carefully remove the skin.
9. Finely chop or grate the tomatoes.
10. To the stewed fish, put the tomatoes along with the allocated juice.
11. Add salt to taste, add 1-2 bay leaves and cover the saucepan with a lid.
12. Simmer pollock with vegetables over medium heat for about 15 minutes. Serve with boiled rice, potatoes or steamed vegetables.

Pollock recipe in a pot

Ingredients:

• 3 pcs. pollock
• 6-8 potatoes
• 2 pcs. onion
• 2 carrots
• 6-8 art. l. sour cream
• 1.5 st. vegetable or fish broth (can be substituted
• dry white wine)
• 3 art. l. butter
• pepper

Cooking method:

1. Pollock defrost, clean and wash well. Remove the fins and tail, remove the skin with a sharp knife, separate the flesh from the bones and cut into small cubes.
2. Coarsely chop the onion and carrot.
3. Peel potatoes and cut into medium cubes.
4. Put 0.5 tsp at the bottom of the ceramic pot. butter.
5. Put carrots in pots, put fish on it, then onions.
6. On the onion pour 1-2 tbsp. l. fat sour cream and lay out a layer of potato cubes. Salt, pepper and add another piece of butter.
7. Pour into each pot 4-6 tbsp. l. broth.
8. Close the pots with lids and place in a cold oven.
9. Preheat oven to 180 degrees. Cook pollock in pots for about 35-40 minutes.

Recipe Pollock in batter

Ingredients:

• 0.5 kg pollock fillet
• 100 ml milk
• 100 gr. flour
• 2 eggs
• pepper
• vegetable oil

Cooking method:

1. Rinse pollock, dry and cut into strips. Season with salt and pepper.
2. In a deep bowl, beat the eggs, pour in the milk and add the flour. Beat with a blender.
3. Heat vegetable oil in a saucepan.
4. Dip pollock pieces in batter and fry in hot oil until golden brown. Serve with your favorite sauce.

pollock salad recipe

Ingredients:

• 0.5 kg pollock
• 2 tbsp. milk
• onion
• carrot
• sour cream
• mayonnaise
• olive oil
• pepper
• dill greens

Cooking method:

1. Boil carrots and grate on a fine grater.
2. Boil pollock in milk. Cool without removing from milk.
3. Take out the cold pollock on the board and disassemble it into fillets. Remove all bones and skin, finely chop the flesh.
4. Slice the onion into half rings and sauté olive oil.
5. Put the pollock fillet in a transparent salad bowl. Lubricate with a mixture of mayonnaise and sour cream.
6. Lay out the next layer of grated carrots.
   Spread the carrots with the same mixture, spread the fried onions on the sauce.
7. Spread the salad with sour cream and mayonnaise sauce and garnish with fresh herbs. Cool in the refrigerator for an hour and serve.

Recipe Fish in Leningrad

Ingredients:

• 800 gr. pollock
• 0.5 kg potatoes
• 2 pcs. onion
• 5 large champignons
• 0.5 st. flour
• 150 gr. hard cheese
• 0.5 st. vegetable oil
• greenery
• pepper

Cooking method:

1. Pollock cleaned, gutted and washed. Cut into fillets.
2. Salt pollock fillet, pepper and breaded in flour.
3. Heat up 3 tbsp. l. vegetable oil in a frying pan and fry the pollock fillet on it until golden brown.
4. Peel potatoes and cut into slices.
5. Heat up in a saucepan 3-4 tbsp. l. vegetable oil, put the potato slices and fry until tender. Lay the potato wedges on paper napkins.
6. Cut mushrooms into 4-6 parts and fry in the remaining oil until golden brown.
7. Cheese grate on a coarse grater.
8. Put a layer of potatoes in a baking dish, add salt, put pollock fillets and mushroom slices on top.
9. Sprinkle with grated cheese.
10. Bake for about 20 minutes at 180 degrees.
11. Cut the onion into half rings, roll in the remaining flour and fry until golden brown in oil from mushrooms. Lay out the golden onion with a slotted spoon on a paper towel.
12. Remove the finished fish from the oven, put fried onions on top of the cheese crust. Serve in the same way.

If you want something more familiar from pollock, then watch the video recipe for budget pollock cutlets below.

Video recipe "Pollock cutlets"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

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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 fast. We will tell you 5 ways to make the most simple meals and don't spend a lot of time.

Pollock is a predatory fish from the cod family. Inhabits cold waters, most common in the North Pacific. In 100 gr. meat contains 72 kcal., which refers it to dietary and low-calorie foods.

The first pollock dishes

This fish is widely used in fish soup and fish soup. Consider how to cook pollock quickly by cooking the first course from it.

Traditional pollock fish soup recipe.

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:

1. Pour prepared and chopped potatoes into boiling water;
2. Peel the carrots and cut into small strips, add after 10 minutes of boiling potatoes;
3. Finely chop the prepared onion and send to the broth;
4. Prepare the pollock fillet: remove the scales, gut, rinse well and dry. Cut into bite-sized pieces. The head can also be used, only the gills must first be removed from it;
5. When the vegetables have reached the semi-finished state, add the fish. If your pollock is cut into large pieces and you will cook the head, add them a little earlier so that the meat boils well and the bones make the broth richer;
6. Salt, pepper, add spices. At the end of cooking, add chopped greens. Your first meal is ready.

Pollock ear is not only tasty, but also diet dish. It is perfect for everyday lunch, as well as 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, meatballs.

Consider how to quickly and easily cook pollock cutlets.

A set of ingredients:

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

Cooking method:

1. We prepare the fish: we clean, remove the insides, head, fins and large bones. Wash and dry the meat well. For minced meat, we use only fillets;
2. Soak bread in milk
3. We pass pollock, lard, onion, soaked bread through a meat grinder. If the first time the fish fillet did not turn out uniform minced meat, then you did not remove the bones well. You should grind it again;
4. Minced meat is combined with spices and eggs. Mix well;
5. We form cutlets of the same size and roll in breadcrumbs;
6. Put in a hot pan in boiling oil and fry until fully cooked. Can be served at the table.

Thanks to the bacon, pollock cutlets will turn out incredibly juicy and will perfectly complement any side dish or act as a separate dish. Breading will provide them with a delicious crust and will not allow them to fall apart when frying.

Fried pollock

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

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

A set of ingredients:

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

Cooking method:

1. For frying pollock, clean, cut into portions, rinse and dry;
2. Sprinkle with lemon, rub with salt and pepper;
3. Bread each piece in flour;
4. Spread on a heated pan with vegetable oil;
5. Fry on all sides until done.

Fried pollock will turn out with a crispy crust, and inside it will remain juicy and fragrant. Pairs well with any side dish.

Pollock with vegetables in a slow cooker

In this way, you will quickly prepare a full-fledged second course of fish and a vegetable side dish at the same time.

A set of ingredients:

• pollock fillet - 1 kg .;
• potatoes - 500 gr.;
• carrots - 300 gr.;
• Bulgarian pepper - 1 pc.;
• onion - 200 gr.;
• a mixture of spices for fish;
• lemon juice - 2 tablespoons;
• sour cream - 3 tablespoons;
• refined oil;
• hard cheese - 100 gr.

Cooking method:

1. Lubricate the multicooker bowl with oil;
2. Peeled potatoes cut into thick slices, carrots and peppers into strips - straws, onions - into half rings;
3. Sprinkle the fillet with lemon and mix with vegetables;
4. Add sour cream and spices, stir evenly;
5. Put in a slow cooker, sprinkle with grated cheese on top.
6. Cook with the lid closed in the "baking" mode for 20-30 minutes (depending on the size of the cut ingredients).

An appetizing crust forms on top. The dish turns out incredibly juicy and fragrant.

Fish in the oven with cream sauce

Cooking takes very little time.

A set of ingredients:

• pollock fillet - 2 kg .;
• sour cream 15% - 80 gr.;
• salt pepper - to taste;
• butter - 70 gr.;
• a mixture of spices for fish - 1 teaspoon;
• hard cheese - 300 gr.;

Cooking method:

1. Grease a baking sheet with high sides or a frying pan with butter;
2. Put the prepared fillet, sprinkle with firth juice and sprinkle with salt and spices;
3. Pour in sour cream;
4. Bake for 15 minutes at a temperature of 200 degrees;
5. Grate the cheese on top and bring the dish to readiness.

Pollock in a creamy sauce will turn out juicy, tender and fragrant. The cheese forms a nice crust.

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

Experiment, cook, do it with pleasure and you will succeed.

Video recipes