How to marinate pollock fillet. Pollock marinated with carrots and onions is time-tested. Pollock recipes with carrot and onion marinade

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

Many people love sea fish. It has no bones, so it can be cooked in almost any way. Pollock is often found on our shelves. Therefore, there are no problems with purchasing this fish, and its price is not high.

And you can cook it in different ways. It turns out especially tasty, juicy, tender when marinated with carrots and onions. But how to do it is worth considering in more detail.

Pollock marinated with carrots and onions

Ingredients	Quantity
medium-sized pollock per 700 grams -	2 carcasses
salt -	½ teaspoon
ground black pepper -	5 grams
flour -	6 large spoons
olive oil -	at your own discretion
spices for fish -	A little
carrots -	2 medium
bulbs -	2 small
tomato paste -	75 grams
sugar -	1/3 part teaspoon
laurel -	1 leaf
Cooking time: 90 minutes	Calorie content per 100 grams: 89 Kcal

How to do it:

The onion must be peeled and chopped into small squares;
We wash the carrot root and remove all the dirt and skin. Grate the vegetable on a coarse grater or cut into strips;
Pour vegetable oil into a frying pan, put it on the fire and heat it up;
Add carrots to hot oil, stir and leave to cook;
A few minutes later, add the onion, mix everything and continue to fry;
Next, add some tomato paste. Instead, you can make tomato puree from fresh tomatoes. To do this, you need to pour hot water over them and remove the skin. Then we grind them in a blender or rub them through a sieve;
Pour a glass of water or fish broth, mix everything;
Add bay leaf, salt, ground black pepper to the marinade and stir. The marinade is ready;
Next we start cooking the fish. It should be rinsed thoroughly;
We clean the scales from the pollock, cut it and remove the giblets;
Cut off the head and remove all fins;
Cut the fish into small pieces;
Pour flour onto a flat plate, add salt and spices. Mix everything;
First place the fryer on the gas, pour in oil and heat;
Sprinkle each piece of fish with the flour mixture;
Place the pollock in hot oil and fry each side until it is golden brown;
After this, transfer all the fish pieces into the marinade and place on low heat;
Simmer everything for 15 to 30 minutes, at your discretion;
You can serve it hot right away, but this dish will be much tastier when cold;
It is best to put the frying pan in a cold room for 2-3 hours, or overnight.

How to cook pollock with carrots and onions in a slow cooker

What products will be needed:

kilogram of pollock fillet;
2-3 pieces of carrot roots;
tomato paste – 80 grams;
two onions;
vegetable oil – 100 ml;
seasonings to your taste;
salt to your taste;
a few pinches of ground black pepper.

It will take 3 hours to prepare.

Calorie content – 82 kcal.

Cooking rules:

The fish must be washed thoroughly under cool water;
Next, we clean the pollock from scales, cut it and remove the giblets;
Cut into medium pieces, sprinkle with spices, salt, ground pepper;
We put the multicooker in the “Baking” or “Frying” mode, add vegetable oil and warm it up;
Place pieces of pollock in heated oil and fry the wasps on all sides. All pieces should become golden brown;
Take the pollock out onto a plate;
Remove the skin from the onions and cut into small pieces;
We wash the carrot roots and peel off all the skin;
The carrots must be grated on a coarse grater or cut into thin strips;
Pour vegetable oil into the multicooker bowl and heat it in the “Frying” or “Baking” mode;
Add onion and carrots to hot oil, stir;
Fry the chopped vegetables until golden, don’t forget to stir;
After this, add tomato paste to the vegetables, mix and leave to fry for 10 minutes;
Next, add fried pieces of fish to the vegetables;
We add salt and season everything with spices;
Fill in 200 ml of hot water, change the mode to “Quenching”;
Cook the fish under the marinade for 2 hours;
Serve ready-made pollock with marinade with any side dish.

Baked fish in the oven

Ingredients for cooking:

800 grams of pollock;
two carrot roots;
onion - two heads;
olive oil;
tomato paste – 50 grams;
50 ml water or red wine;
table salt to your taste;
a little ground black pepper;
2 cloves of garlic.

It will take 1 hour 30 minutes to prepare.

Calorie content – 81 kcal.

Cooking process:

Carrot root vegetables are washed, cleaned of dirt and skin;
Rub the carrots with a coarse grater or chop them into thin strips;
Peel the onions, cut the onions into half rings;
You need to add vegetable oil to the cauldron and place it on the gas;
Add carrots, onions and leave to fry;
Stir the chopped vegetables periodically and cook until golden brown;
Add tomato paste to the vegetables and mix;
Fry vegetables with tomatoes for 5-7 minutes;
Pour in wine or water, simmer everything for 5 minutes;
The finished sauce can be removed from the stove;
Next, the fish needs to be washed and scaled;
Cut the pollock and take out all the giblets;
We cut off the fins and head;
Cut the fillet into portions;
The bottom of the baking dish must be greased with vegetable oil;
Spread half of the vegetable marinade on the bottom;
Peel the garlic and cut into thin slices. Place vegetables on top;
Next, add the fish slices;
Place a layer of remaining vegetables;
Place the pan with vegetables and fish in the oven and leave to bake for 45 minutes;
Bake at 220 degrees;
We take the finished fish out of the oven and serve it to the table.

It is better to pre-marinate the fish in spices and leave to stand for about 1 hour. As a result, it will turn out juicy, tender, aromatic;
You can’t stew fish in the marinade for very long; if you stew for a long time, it can break into pieces;
You can serve this treat with boiled potatoes, rice, buckwheat, and stewed vegetables.

Pollock marinated with carrots and onions will be an excellent treat for both the everyday menu and for lunch with guests. If you do everything right, you can end up with an excellent dish that you and your family will love.

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.

Pollock marinated with carrots and onions is a delicious dish that was extremely popular in the USSR. But today it has not lost its relevance. Fish prepared in this way decorates holiday feasts and celebrations of many families. And this is not surprising, because pollock is a delicate fish in its structure, and the marinade only emphasizes the delicate and unusual taste. The main advantage of this culinary delight is its accessibility. Pollock is inexpensive, and all the necessary ingredients for preparing the marinade can be found in the kitchen of any cook.

Fish marinated with carrots and onions is a staple dish on the holiday table. Both fried and boiled fish are suitable for cooking. Pieces of fish should be fried in well-heated fat so that a golden brown crust forms as quickly as possible, preventing the loss of juice. You can bring the fish to full readiness in the oven, if necessary.

When preparing the marinade, it is better to saute vegetables and tomato puree separately. When sautéing onions at the very beginning, you need to immediately mix them with oil. Fat will prevent the onion essential oils from evaporating. You need to sauté vegetables in well-heated oil in a thin layer (no more than 3 cm), otherwise they will become steamed. When sauteing vegetables, you need to make sure that they do not brown, otherwise the caramelizing sugar found in these vegetables will dissolve in the marinade and give it a dark color and a bitter taste.

Be sure to allow the required time to soak the fish in the marinade. It will not only acquire the taste of the marinade, but will also become juicy.

Taste Info Second courses of fish

Ingredients

Fresh frozen pollock (without head) – 500 g;
Wheat flour – 2 tbsp. l.;
Refined sunflower oil – 2 tbsp. l.;
Salt - to taste.
For the marinade:
Carrots – 200 g;
Onions – 200 g;
Tomato puree – 150 g;
Fish broth – 1 tbsp.;
Refined sunflower oil – 3 tbsp. l.;
Vinegar 3% concentration - 2 tbsp. l.;
Granulated sugar – 1 tbsp. l.;
Black peppercorns – 10 pcs.;
Bay leaf – 4 pcs.;
Cloves – 2–3 pcs.;
Cinnamon – 2 g;
Salt - to taste.

How to cook pollock in marinade with carrots and onions

Gut the fish, rinse thoroughly in cold running water and cut into pieces about 5–6 cm long. Peel the carrots and cut into strips or grate to prepare Korean-style carrots. Peel the onion, cut in half, and then chop each half into thin half rings.

Salt the fish pieces and roll in flour.

Fry the fish on both sides until golden brown and cool.

Sauté carrots in oil until soft.

Also sauté the onion in oil.

Place the tomato puree in a frying pan with heated oil (15 g) and sauté for 2 minutes, stirring constantly.

Combine the fried vegetables with tomato paste, add vinegar, fish broth, sugar, spices and salt.

Simmer the mixture for 8-10 minutes. At the end of cooking, remove the bay leaf. Cool the marinade.

Place the cooled fish in a container with a lid, for example, in a plastic container,

Pour the prepared cooled marinade over the fish and refrigerate for 3-4 hours.

Pollock in marinade with carrots and onions is ready; when serving, you can sprinkle with chopped herbs.

Adviсe:

Pollock with carrots and onions can be cooked in the oven. The cooking process involves the implementation of all the above steps, but instead of the refrigerator, the fish in a fireproof form is placed in the oven (temperature 220 degrees) for 15-20 minutes. It is very important to cover the pan with foil so that the fish turns out juicy and tasty.
To add some piquancy to the fish, add a little grated ginger or nutmeg to the pan while frying it.

Good day, dear readers. Constant weakness, muscle tremors, bad teeth and joint pain... Do you think this is a description of some terrible disease? No, these are just signs of phosphorus deficiency in the body. And phosphorus is fish, preferably sea and healthy. Today I will tell you how to cook pollock with carrot and onion marinade. It’s very tasty, and most importantly – a minimum of effort and calories! 🙂

How to cook pollock in a frying pan

Many of you think that only expensive fish - salmon, trout, sea bass, sea bream - can be healthy. But no. Pollock is ahead of many varieties of fish in terms of the amount of vitamins and various types of saturated acids. It occupies a leading position in terms of iodine, selenium and protein content. At the same time, 100 g of fried pollock contains only 112 kcal. Children love this fish because it is juicy and contains virtually no bones. It is delicious in any form - boiled, stewed, fried.

Fish stewed in tomato has already become a classic; the recipe for the dish has not changed for many years. It can be served cold or hot, and boiled rice and pureed pumpkin or green peas with mint are ideal as a side dish.

What we need:

pollock – 650-750 g;
spices - I use black pepper, suneli hops, dried basil, but you can use your favorite seasonings;
flour – 120-140 g;
carrots – 150-170 g;
sugar – 2-3 g;
tomato paste – 65 g (in season it is better to use fresh tomato puree);
onion – 75 g;
vegetable oil – 175-200 ml;
salt.

The original recipe uses regular onions, but I really like this dish with leeks. Try it too. If you want to enhance the sweetish taste of the fish, you can use blue Crimean onions.

Step by step recipe:

Cut the onion into thin half rings.
We prepare the fish - it needs to be defrosted, cleaned, washed, cut into pieces, salted, and left for 5-10 minutes. This time is enough for us to prepare the marinade.
We cut the carrots into thin strips, you can grate them for Korean carrots - the main thing is that the stripes are long. This will not affect the taste in any way, but the dish will look more beautiful.
Fry the vegetables in a frying pan in vegetable oil - you can place them separately, but I like it better when the onions and carrots are fried together. You need to take a deep frying pan.
Add tomato puree or paste to the vegetables, add water (about 180 ml will be required), add sugar. Do you know why you need to add sugar to all tomato sauces? To neutralize excess acid.
Cover the pan with the marinade with a lid and simmer over low heat for 2-3 minutes.
Roll the pollock pieces in flour and fry for literally 2-3 minutes on each side. Place fried pollock on paper towels to remove excess fat.
The final stage is to combine the fish with vegetables, mix gently, and simmer under the lid over low heat for 25-30 minutes.

It is advisable that the stewed pollock sit for at least an hour. But if you don’t have time, you can serve it right away.

Juicy pollock in a slow cooker

If you don’t really like tomato sauces, feel free to use sour cream for the vegetable marinade - fried carrots and onions will give it an interesting shade. I like to stew pollock in a slow cooker. While it's cooking, I can play with my daughter or make some kind of face mask.

What products are needed:

pollock – 800-900 g;
carrots – 140-150 g;
onion – 100-120 g;
sugar – 35 g;
sour cream 15% – 175-180 ml;
vinegar – 5-10 ml;
salt, oil, spices.

How to put it out:

Cut the cleaned fish into pieces of approximately 3-4 cm, add salt, sprinkle with spices. It is better to cover the bowl with fish with cling film: while we are making the vegetable marinade, it will have time to marinate a little.
Pour a little vegetable oil into the multicooker bowl and fry the fish pieces in the “frying” mode for 3-5 minutes on each side. We take out the pollock and place it on paper napkins.
Grate the carrots and cut the onion into rings. Place everything together in a bowl and fry in the same mode for about 7 minutes. Add sugar, sour cream, salt, spices and vinegar to the vegetables.
Place the fish on top of the vegetables, add 180 ml of water, and set the “stew” mode for 15 minutes. Then turn on the “heating” mode for 40 minutes.

This cooking method will make the fish somewhat similar to steamed fish, but it will be much tastier.

Original recipes for pollock in the oven

Fish with vegetables in the oven turns out incredibly soft. You can use the classic recipe, but simmer the pollock not in a frying pan, but in the oven. But if the soul requires something new and original, then I have a couple of recipes for this case. What I like about them is that you don’t need expensive ingredients to make them unique, and they take very little time to prepare.

Pollock in an omelet

This dish is somewhat reminiscent of a casserole or pie - it turns out bright and very tasty. If I have enough time, I fillet the pollock, but with whole pieces it turns out just as good.

What we need:

pollock fillet – 300 g;
chicken egg – 4 pcs.;
hard cheese – 170 g;
onion – 70 g;
carrots – 100 g;
milk – 120 ml;
salt, oil, dried herbs, spices.

How to cook:

Salt the pollock fillet, season with black pepper, and leave for 10–15 minutes.
Cut the onion into half rings, grate the carrots, fry the vegetables in a small amount of oil, and place on paper napkins.
In the same pan, fry the fillet for 3 minutes on each side.
Mix the eggs with milk, beat well with a mixer - the longer you beat, the more tender the omelette will be.
Place vegetables in the pan, distribute pieces of fish fillet on top, pour in the egg mixture, sprinkle with grated cheese.
Bake pollock in the oven. At a temperature of about 200 degrees, it will take 20–25 minutes.

Before serving pollock in an omelet, sprinkle with chopped herbs and serve with rye croutons.

Pollock fillet covered with vegetables

Do you know which vegetable is the best friend of all people who are losing weight? Celery, and its spicy taste perfectly complements pollock. I use dry white wine for cooking, which gives the finished dish a refined sourness.

Required Products:

pollock – 470-550 g;
fresh tomato juice – 350-370 ml (do not use packaged juice, there is nothing healthy in it);
wine – 230-240 ml;
carrots – 150-170 g;
celery, garlic.

How to cook:

Pour wine into a saucepan, add 1 liter of water, bring the mixture to a boil over low heat
We clean the fish, rinse it, cut it into portions, and place it in boiling water. After 3-5 minutes we take out the fish and let it drain a little.
Finely chop the peeled vegetables, fry a little, add chopped garlic.
Place the fish in a baking dish, distribute the vegetables evenly on top, pour in tomato juice, sprinkle with herbs and spices.
Place in the oven for half an hour, the temperature should be 180-190 degrees.

This baked fish under a fur coat can be served with stewed pumpkin and potatoes.

The video shows a step-by-step recipe for preparing pollock marinated with carrots and onions:

Let's say goodbye, my dear readers. Now you know that pollock is not a banal or boring fish at all; you can prepare simple, original and healthy dishes from it. Women need to eat fish at least twice a week to keep their skin beautiful and hair shiny.

Mini Tips for Losing Weight