Stewed pollock with carrots and onions is a very healthy and nutritious dish. Such a fish with vegetables can be a great option for a family lunch or dinner. It is prepared in different ways. Most often it is made in sour cream or tomato sauce.

Pollock meat is very useful. But in itself it does not have a pronounced taste and aroma. That is why a variety of spices are used in the process of its preparation. This fish is kept in natural soy sauce, poured with lemon juice or sprinkled with a mixture of seasonings. For example, to prepare such a dish as pollock and onions, rosemary, cloves, nutmeg, sweet, hot or allspice are usually used.

Since there is never fresh fish in our stores, before cooking it must be thawed, the insides, tail and fins removed, only after that you can start the process. You can stew pollock in a pan, in the oven or in a slow cooker. Carrots with onions are sent to the fish in raw or browned form. So that during the cooking process they do not burn, they are poured with a small amount of any broth, water or sauce.

Classic variant

Using the technology below, you can quickly and without much hassle cook tender pollock stewed with carrots and onions. The recipe for this dish assumes the complete absence of vegetable oil. Therefore, it can be considered dietary. To prepare it, you will need simple products, the purchase of which will practically not affect the family budget. In this case, you should have at hand:

• A pair of small pollock carcasses.
• Onion bulb.
• Two carrots.
• Salt, herbs and spices.

Sequencing

In order for you to get a truly delicious low-calorie pollock with carrots and onions, you must strictly adhere to the recommended technology. Thawed fish is freed from fins, washed and cut into not too thin pieces. After that, it is laid out on a dry frying pan filled with a small amount of boiling water.

A few minutes later, onion and grated carrots, cut into half rings, are placed on the fish. All this is covered with a lid and left to languish over minimal heat. Literally five minutes later, the fish with vegetables is salted and seasoned with spices. Pieces can be turned over very carefully if desired. Then they will taste even better. After another seven minutes, the fish is removed from the stove, laid out on plates, sprinkled with chopped herbs and served on the table. Fried rice or mashed potatoes are usually used as a side dish for this dish.

Variant with tomato

According to this recipe, a very juicy and tender stewed pollock with onions and carrots is obtained. The presence of vegetables gives the finished dish a slightly sweet taste and delicious aroma. To prepare this dinner you will need:

• A kilo of fresh-frozen pollock.
• Three onions.
• A couple of carrots.
• Three tablespoons of tomato paste and vegetable oil.
• One hundred milliliters of drinking water.

So that the pollock you made with carrots and onions does not turn out to be insipid and tasteless, make sure that you have a little salt, paprika and ground pepper on hand.

Process description

Vegetables are washed, peeled and chopped. Onions are cut into half rings, carrots - into strips. The products prepared in this way are laid out in a frying pan greased with vegetable oil and fried until the onion is transparent, not forgetting to stir constantly. After a few minutes, tomato paste, pepper, paprika and salt are added to the vegetables. All mix well and set aside half of the resulting mass in a separate bowl.

Pre-washed, peeled and chopped fish are placed on the vegetables remaining in the pan. From above it is covered with the previously postponed frying, poured with water and sent to the stove. After boiling the liquid, the fire is reduced to a minimum, the pan is covered with a lid and left to languish. After about half an hour, stewed pollock with onions and carrots is completely ready for use. It is served with almost any side dishes. But it goes best with pasta, boiled potatoes or cereals.

Option with sour cream

It should be noted that this technology is so simple that even an inexperienced hostess can handle it without any problems. It can be used to quickly prepare a tasty and healthy treat for dinner. So, pollock with carrots and onions is on the menu! The recipe for this dish involves the use of a certain set of ingredients. Therefore, check in advance whether you have in the refrigerator:

• Half a kilo of freshly frozen fish.
• One carrot and one onion.
• Half a glass of sour cream.
• Tablespoon of tomato paste.
• A glass of water or vegetable broth.

Additionally, you will need flour, vegetable oil, salt and spices. Thanks to the presence of these ingredients, pollock cooked by you in sour cream with onions and carrots will become more juicy and fragrant.

step by step technology

Pre-thawed fish is freed from fins, tail and entrails. After that, it is thoroughly washed, trying to remove all the black film, cut into portions, breaded in flour and sent to a frying pan greased with vegetable oil. The browned fish is laid out in a saucepan and removed to the side.

Now you can do the vegetables. They are washed, cleaned and crushed. The onion is chopped into thin half rings, the carrots are processed on a coarse grater. Immediately after this, the prepared vegetables are placed in a frying pan and fried for several minutes. Then tomato paste, sour cream, salt and spices are added to them. Everything is mixed well, poured with water or broth and boiled for no more than a quarter of an hour. The resulting sauce is sent to a saucepan with fish and simmered under a lid over minimal heat.

After about ten minutes, pollock with carrots and onions, the recipe of which is discussed a little higher, is completely ready to serve. As a side dish, vegetable salads, mashed potatoes or boiled rice are usually used.

22.08.2017, 22:13

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

Posted on August 22, 2017

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 is therefore available almost 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 garnish.

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 it under running water and it is ready for baking.

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 useful substances as possible and the fish does not turn 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 of 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 onion is transparent and transfer it 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. It can be said 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 be a signal that the dish is ready.

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 of 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, cut 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 an unusual combination of 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 a special baking dish.

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, by its nature, is a dry fish, and in order to preserve moisture in the fish meat when baking in the oven, and add juiciness to the finished dish, they resort to various methods. One of them is to cook pollock with vegetables, in this case with carrots.

Pollock with carrots in the oven is prepared in different ways. The fish is cut into pieces, a whole fish fillet is placed in a mold. Carrots are combined with various vegetables, but most often with onions. Additional flavors are added to dishes with cheeses, both hard and processed.

According to professional chefs, mayonnaise is the best addition to such fish dishes. Pollock with carrots and mayonnaise is cooked in the oven for a maximum of forty minutes. Dishes always turn out tasty, juicy and tender.

Pollock with carrots and mayonnaise in the oven - general principles of cooking

First of all, you need to properly thaw the fish. To do this, it is left at room temperature for several hours or placed overnight in a refrigerator. After thawing, the carcasses are cleaned from scales, the fins are cut off with scissors and gutted, removing the black film from the abdomen. After washing in cool water, pollock is cut into pieces or cut into fillets, which are cut in portions.

Carrots are cut into thin strips or rubbed on a coarse grater. Often, a special grater for Korean dishes is used for this. Carrots are mixed with other vegetables, often with onions, and layered with fish, and sometimes mixed with it.

Season the fish with ground black or white pepper or ready-made spices, which can be purchased in stock.

It is desirable to take mayonnaise with the highest fat content, you can also use homemade mayonnaise. The sauce is usually smeared with vegetable layers.

Products are laid out on an oiled baking sheet or in a deep refractory form. Put the molded dish in a preheated oven, usually baked at 190 degrees. Cooking time and temperature are always specified in the recipe.

Stewed pollock with carrots and mayonnaise in the oven with tomato sauce on cream

Ingredients:

Carrot - 300 gr.;

700 gr. pollock ice cream;

Five large bulbs;

400 gr. fresh red tomatoes;

A teaspoon of sugar;

Wheat flour;

200 ml 20% cream;

High quality refined oil;

Large bay leaf.

Cooking method:

1. After cleaning the scales and gutting, we wash the carcasses with cool running water, dry them and cut into pieces 2 cm wide.

2. Pour a little flour into a wide bowl, add salt and mix thoroughly. It is advisable to take fine salt. After mixing - be sure to taste the breading, add salt if necessary.

3. On intense heat, heat the pan with vegetable oil. Alternately bread the pieces of fish in flour, dip in hot oil. Fry quickly on both sides until evenly browned.

4. Cut the peeled onions lengthwise into four slices, after which we chop finely. Grate the carrots as coarsely as possible. Fry vegetables in vegetable oil until softened. We start with the onion, and when its strips become soft, add the carrots.

5. We wash the tomatoes, cut the skin on the stalk with a cross-shaped incision. Dip for a minute in boiling water, then quickly cool and remove the peel from them. We cut the pulp into small cubes or grind on a grater. You can beat until smooth with a blender.

6. Having covered the bottom and walls of a deep refractory form with oil, spread the fried fish in an even dense layer. On top of it - carrots fried with onions and mayonnaise.

7. Dilute sugar in cream and mix them with tomato. Pour the prepared mixture into the form with the fish and put in the oven.

8. Stew pollock with carrots in tomato sauce at 200 degrees for at least half an hour. Five minutes before full readiness, sprinkle generously with finely chopped dill.

Pollock with carrots and mayonnaise in the oven under a hat of a mixture of cheeses

Ingredients:

Half a kilo of carrots;

350 gr. bitter onion;

Large lemon;

750 gr. pollock;

. "Kostroma" and "Dutch" cheese - 200 grams in total;

100 ml of fat mayonnaise;

Refined oil;

A set of seasonings "For fish dishes".

Cooking method:

1. Having cleared the scales and gutted the carcasses well, cut pollock into fillets. Rinse with running water, dry. We rub the fish with spices, put it in a bowl.

2. Scald the lemon with boiling water, squeeze the juice and measure out two spoons.

3. Finely chop the peeled onion, chop the carrots on a coarse grater. Lightly fry the vegetables with a minimum of oil. Do not brown, stirring, cook until softened.

4. Spread part of the vegetable roast in an even layer along the bottom of the mold. We spread the pollock fillet on top, sprinkle with lemon juice, level the remaining vegetables with the next layer and grease them with mayonnaise.

5. Grind the cheese with a fine grater, cover the mayonnaise layer with chips and put the oven on. Bake until the top, cheese layer is golden brown, about 30 minutes.

An unsurpassed classic - pollock with carrots and mayonnaise in the oven: baked fish with vegetables

Ingredients:

Pollock, fillet - 350 gr.;

Large juicy carrot;

onion head;

The fruit of sweet pepper;

Two tablespoons of flour;

50 gr. cheese "Kostroma";

Two fleshy tomatoes;

Sunflower oil;

Half a spoonful of sugar;

A teaspoon of vinegar.

Cooking method:

1. Cut the carrot into long thin strips, if there is a grater for Korean carrots, it is better to use it. We cut the pulp of bell pepper into narrow strips, the onion into thin half rings. Peel a large clove of garlic and chop finely.

2. Put everything in a bowl, add sugar, pepper a little. Pour in the vinegar and mix everything thoroughly, pour the vegetables with three tablespoons of boiling oil, mix, leave to marinate for an hour.

3. Cut the pollock fillet into pieces, up to 6 cm long. Sprinkle with a mixture of salt and freshly ground pepper. Roll on all sides in flour and quickly fry, dropping into boiling oil.

4. Tomatoes mode in medium-sized cubes, add to the marinated vegetables, mix.

5. Lubricate the baking sheet or form with a cotton pad, soak it in oil, spread the fried fish. Arrange vegetables on top.

6. We apply a rare mesh of mayonnaise on the vegetable layer, level it and cover it with coarsely grated cheese.

7. Cooking at 180 degrees by placing a baking sheet in the oven. Cooking time 30 minutes.

Pollock with carrots and mayonnaise in the oven with cream cheese

Ingredients:

Large carcasses of chopped pollock - half a kilo;

Six bulbs;

Carrot - 300 grams;

200 gr. cream cheese;

Quality vegetable oil;

Spices "For fish";

Fat mayonnaise.

Cooking method:

1. We clean the fish, rinse and cut into pieces. You can cut carcasses into fillets.

2. Cut the bulbs in two and chop finely. Three large carrots, can be cut into thin strips.

3. Mix the carrots and onions, put the part in a mold, on the bottom and walls of which vegetable oil was previously applied. Sprinkle the vegetable layer with salt, season with spices, pour over with mayonnaise and spread it evenly.

4. We lay out slices of fish on a vegetable pillow, we also flavor it a little with spices. We spread cream cheese on the pollock, level it and cover everything with the remaining vegetables, apply mayonnaise in a thick layer.

5. Having set the heating to 180 degrees in the oven, put the form with the fish in it. We cook for about 20 minutes, then sharply reduce the temperature by almost half, and simmer the dish for another quarter of an hour.

Baked pollock with carrots and mayonnaise in the oven under a fur coat

Ingredients:

Large bulb;

Pollock or its fillet - 500 gr.;

large carrot;

Two tablespoons of mayonnaise;

40 ml of milk;

Hard cheese - 150 gr.;

Soy sauce.

Cooking method:

1. Put pollock cut into pieces in a bowl. After peppering the fish, mix and pour soy sauce. Let stand for at least 20 minutes.

2. Prepare vegetables. Onion cut into half rings, coarsely three carrots.

3. We rub the bottom and walls of a small baking sheet with oil and lay out the fish dried from the marinade. Spread the onion evenly on top, and carrots on it.

4. Holding a large grater over a bowl, grind the cheese. Add mayonnaise, add milk. After mixing well, pour the mixture over the vegetables.

5. Having covered with a sheet of foil, put the form in the oven, which was preheated to 190 degrees. We cook pollock fillet for half an hour, if these are pieces with a spinal bone, then 40 minutes.

6. To obtain a golden crust, remove the foil from the mold ten minutes before cooking.

Pollock with carrots and mayonnaise in the oven under the eggs

Ingredients:

Three carcasses of pollock;

Large carrot - 1 pc.;

Two medium-sized bulbs;

A spoonful of thick tomato;

six eggs;

A quarter teaspoon of turmeric;

Seasonings "For fish in the oven."

Cooking method:

1. Grind carrots into large chips. We cut the processed fish into pieces, two centimeters wide. Finely chop the onion, in the form of half rings.

2. Put pollock in a bowl, mix with vegetables. We fill everything with a mixture of tomato and mayonnaise, season with spices and, after a little salt, set aside for half an hour.

3. Put the contents of the bowl into a mold, level it and put it in the oven for 20 minutes.

4. Beat the eggs with the addition of turmeric, pour over the slightly baked fish and place it in the oven again. Bring to readiness within 20 minutes.

Pollock with carrots and mayonnaise in the oven with rice

Ingredients:

Three kilos of pollock;

One and a half cups of whole round grain rice;

Two large bulbs;

200 gr. pumpkins;

Big carrot;

100 gr. "Dutch", fresh cheese;

Mayonnaise, homemade.

Cooking method:

1. Gutted, scaled, cut the fish along the ridge and carefully remove it. We wash the fillets, dry them with towels.

2. Coarsely rub the carrots and pumpkin separately, peeling the bulbs, first cut them lengthwise, then finely chop them.

3. We wash the rice, boil until half cooked, adding water. We recline in a colander, rinse again and leave in a colander to remove excess moisture.

4. We cover the walls and bottom of the deep form with oil, lay out the fish, and level the dried rice on top.

5. On the rice layer, level the mixture of onions and carrots, spread the pumpkin on top. Lightly salt the vegetable layer, sprinkle with crushed pepper in a mortar, add a quarter cup of water.

6. Mix mayonnaise with cheese chips, season the sauce with ground pepper, you can use some ready-made spices for fried fish.

7. We spread the cheese dressing on the vegetables, level it and put the fish in the oven. Cook for 40 minutes, check readiness. This dish can be salted at the very end of cooking, of course, after taking a sample.

Tricks of cooking pollock with carrots and mayonnaise in the oven - useful tips and tricks

Use quality fish! Its meat should be light, without bruising and all sorts of inclusions.

Do not take pollock covered with a thick layer of ice! At best, a considerable part of the money will be paid for water, at worst - for low-quality goods.

You should not buy fish that is generally uncoated with at least a thin layer of ice glaze. Her meat may be frozen, and the dish will turn out dry.

Pollock is one of the varieties of fish that, perhaps, everyone loves, from young to old. Starting from the fact that it is easy and simple to clean, it is also easy to prepare. It is inexpensive, very tasty, even if you just fry it in a pan, rolling it in flour. And there are very few bones in it, especially small ones, which makes it one of the most favorite fish in children.

And the recipe and the composition of the products are so simple that there is nothing special to share.

Today I offer one of these recipes. And if you have never cooked on it, then you should definitely try it. You will like it!

Pollock with onions and carrots stewed in milk-sour cream sauce

We will need:

• pollock - 1 -1.2 kg (3 large fish)
• flour - 4 - 5 tbsp. spoons
• salt - to taste
• spices - to taste and desire
• oil - for frying (at least 0.5 cups)
• carrots - 1 pc (large)
• onion - 1 pc (large)

For sauce:

• sour cream - 8 tbsp. spoons
• milk - 250 ml
• flour - 1.5 tbsp. spoon
• butter - 2 tbsp. spoons (40 gr)
• salt, pepper - to taste
• nutmeg - pinch

fry fish

In this recipe, I decided to be a little bossy, and cook the fish not only with sour cream sauce, but also add milk to it. That is, the sauce we will get is similar to the famous and beloved by all "Bechamel".

1. Let's start with fish. I will use whole carcasses today (if you can call them that). But in general, if you have a fillet, then it will, of course, be much better.

With such a fish, it will not be necessary to remove the bones. And if I were preparing a dish for the arrival of guests, I would certainly buy a fillet in advance. Today it was not in the store, I had to buy whole fish. But nothing, we will cook as it is. Moreover, there is also no time to cut the fish into fillets.

2. Clean the pollock from the insides and the black film inside. Cut off the fins and rinse the fish thoroughly inside and out. The fish has small dark scales that do not need to be cleaned, it is easily and simply washed off if rubbed thoroughly.

3. Cut into pieces. You can change their size yourself. Someone likes to cut pieces thinner, and someone thicker. I have a fairly large fish, and I cut it into 4 parts, that is, quite large parts.

4. Salt the fish, sprinkle with spices, grate the outside and inside, and let it lie for about 20 minutes so that salt and spices penetrate into the flesh.

As spices, today I decided to use ground coriander, a mixture of thyme and basil, and I wanted to sprinkle the fish with zira. I just wanted everything. I rubbed it in my palms and sprinkled the pieces. The smell was just wonderful.

Pairs well with fish and peppers. I also added a mixture of peppers, just a couple of pinches.

5. After the fish has lain down a bit and absorbed all the tastes and smells, you can start frying. Pour oil into a frying pan and heat it well.

6. Pour flour into a flat plate. Roll each piece in flour and put in a preheated pan.

Too much fire is not necessary. The fish should be fried, not languishing and not burning. Approximately 3 - 4 minutes on each side will be enough, and you need to fry not only on the side, but also at the cut point (here the time can be only a minute, or one and a half).

At this stage, it is important to keep the juice inside the fish. Therefore, fire and heat are important. If the heat is enough, then the pollock sides will quickly become covered with a crust, and the juice will remain inside. If the fish languishes, then the juice will flow into the oil. And then you have to pour it out. Conversely, if the fire is too high, the fish will quickly become covered with a crust, and the inside will remain raw. Which is also not the case.

Since we have a lot of fish, one batch is fried, while the other is still waiting for its turn. It is not necessary to roll it in flour yet.

7. Put the fried fish on several layers of paper towels to allow excess oil to drain. It is not necessary to feel sorry for him, otherwise the dish will turn out to be too fatty.

By the way, if you still have some free time, you can pull out all the bones from a slightly cooled fish. When it is fried, pulling out the bones is quite easy and fast!

8. In the meantime, the fish is fried, let's take care of the vegetables. Peel them, cut the onion into very thin half rings, and rub the carrots on a grater.

And at this stage there are two ways of further preparation.

• fry onions and carrots in a frying pan in oil
• do not fry, and leave raw

I choose the second option because I think that frying fish, and even vegetables, is too much! But I must say about the nuances, if the vegetables are not fried, they will slightly crunch on the teeth, especially onions. But in its raw form, it will better give its juice to the fish, and it will turn out to be more juicy.

This does not bother me, and everyone treats crispy onions well. If this is not the case for you, then fry the onion, and simply rub the carrots on a grater. Or you can pour boiling water over the onion and let it lie down for a while so that it becomes softer.

If there is free time, then while the fish is fried (we have time to turn it over in time), and at this time we are preparing Bechamel sauce

cooking sauce

1. Put the butter in a small frying pan or in a saucepan and let it melt and warm completely.

2. Put the flour and stirring constantly, lightly fry. That is, the flour should warm more than fry. At the same time, do not allow the color to change to brown.

3. Gradually pour in the milk, stirring constantly, using a whisk. It will help break up any lumps that will form from the mixed flour.

4. As the milk warms up, the mixture will begin to thicken. At the same time, you must not forget to stir it so that nothing burns.

Add a pinch of nutmeg to the sauce, it will give a wonderful nutty note of taste.

5. When the mixture thickens, add sour cream and mix again. Add salt and pepper to taste.

Let it boil, but do not boil. Switch off. The sauce is ready.

Bake fish in the oven

1. Prepare a heat-resistant form and put the fried pieces of fish into it, quite tightly to each other.

I have an oval shape and all the fish just fit tightly into it.

2. Put a layer of onion on top, either boiled, or fried, or raw. We have looked at the pros and cons of both.

3. The next layer is carrots. This layer needs to be salted a little, otherwise the layer will stand out from the general taste and remain unsalted.

4. And the final layer - milky - sour cream sauce "Bechamel". We spread it, trying to do it evenly so that all the fish are like in a fur coat.

5. By this time, our oven should be preheated to 180 degrees. We put in it a form with the laid out ingredients. All this beauty will be baked for 15 - 25 minutes, until the top is covered with a beautiful golden brown.

Once this happens, you can take the mold out of the oven. The dish is ready.

Pollock can be served both separately and with a side dish. As a side dish, either green beans, vegetables baked in a grill pan, or potatoes baked in the oven can be used.

If a side dish is not used for the dish, then prepare a salad, preferably a vegetable one, or cucumbers with tomatoes, or. I decided to grate the green radish with carrots, seasoned it with a mixture of sour cream and mayonnaise.

Serve the dish hot, laying out the slices in layers. So that the top remains, as if in a fur coat.

The fish in this dish is not dry, we were able to keep the juice inside. They also added juiciness with fresh onions and fresh carrots. And a coat of sour cream and milk sauce helped keep the juiciness when baking.

What pleased me was that although the fish was fried, it turned out to be not at all greasy, like the whole dish as a whole.

And of course, the taste, and the smell, are just crazy. I would rather start eating. And this is the most important argument to cook such a dish more often.

By the way, for those who love mayonnaise, you can cook the same dish under a mayonnaise coat. At the same time, the entire recipe remains unchanged, and instead of the Bechamel sauce, we simply coat the top layer with this sauce. Similarly, we bake and eat with pleasure.

This method is even faster than the proposed one. You won't have to waste time making the sauce.

It is only worth noting that this dish will contain more calories. But if you do not count calories while eating, then this option will also appeal to you.

Bon appetit!

Fish is a great substitute for meat. Moreover, it is rich in unsaturated fats, helps to lower blood cholesterol levels, and also saturates the body well, replenishes the supply of essential vitamins and minerals. Fish is considered a dietary product, but on condition that the dishes will be prepared and low-fat varieties of fish.

The absence of oil in the preparation of this dish is not felt at all. Pollock has a rich, noble taste, therefore, in principle, she does not need any additional seasonings and sauces. From vegetables, take onions and carrots, they are always at hand, especially since they go very well with pollock.

Stewed pollock with onions and carrots without oil is cooked for about 15 minutes. Ingredients listed are for 4-5 servings.

Stewed pollock with onions and carrots: recipe with photo

Ingredients:

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

Cooking method:

If the fish is frozen, it must be thawed, large fins removed and cut into portions. Do not make the pieces too thin, otherwise they will boil and fall apart.

Pour a little water into a frying pan with high walls, about a couple of centimeters from the bottom. When it boils, put the fish in a pan with water.

We clean the carrots and rub on a coarse grater.

We clean the onion from the husk and cut into half rings or quarters.

Place the chopped onion over the fish.

Then we send carrots to the pan.

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