For several decades, pollock under the marinade was one of the favorite fish dishes in the vastness of the USSR. Now they have forgotten about these recipes. But fish cooked in this way can be a great dinner in every family now. Pollock meat is rather dry, but if the fish is cooked correctly, then all family members will like it.
Quick way
Cooking with this recipe will take a minimum amount of time, and the result will be beyond praise. It is necessary to thaw 3-4 headless fishes. It is well cleaned and washed under running water. Pollock is cut into medium sized pieces. They are well lubricated with salt, enveloped in flour and sent to a pan with vegetable oil.
The fish is fried until a crust appears. At this time, onion in another pan is parsed onion, sliced in half rings. Large carrots rubs and goes to fry. Here you can add chopped Bulgarian pepper in two colors.
After 10 minutes, add 50 g of tomato paste and spices to the roasting. Some water is added. The mass should boil for 5-10 minutes. All frying poured into a pan to fish. Finely chopped greens are added. Stew the dish for another 15 minutes.
Pollock in a slow cooker
Modern household appliances allow housewives to spend a minimum of time in the kitchen. Products cooked in a multicooker retain their useful properties and at the same time have a rich taste.
Pollock under the carrot and onion marinade according to this recipe is prepared very simply and quickly. It is necessary to defrost 2 fish fillets and cut into medium slices. They salt and sprinkle a little pepper.
One large eggplant and bell pepper are cut into small cubes. Onions are chopped with a medium cube, and carrots are rubbed. Half of the vegetables are poured into the bottom of the bowl. Previously, a little vegetable oil is poured there. Slices of pollock are laid on top of vegetables.
Sauce is being prepared. Tomato paste (2 tbsp. L.) Is mixed with 1 tsp. mustard and 1 tbsp. l mayonnaise. The sauce is salted to taste.
On top of pollock, another layer of vegetables is placed and everything is poured with the cooked dressing. The lid of the multicooker closes and the "Extinguishing" mode is set for 45 minutes.
Pollock recipe with marinade and sour cream
This is another variation on how to cook fish quickly and tasty. For this recipe you will need pollock (500-700 g). It is necessary to add as many vegetables as possible to the marinade, then it will become saturated and satisfying.
For the sauce you need to prepare in advance:
- sour cream (250 ml);
- mayonnaise (2 tbsp. l.);
- spice;
- vinegar (1 tsp).
The fish is cut into medium slices, salted and crumbled on all sides in flour. She sets off to fry in the pan. At this time, you can do gas station.
Onions and carrots are cut in half rings and straws. They are well fried in a pan. Now sour cream, mayonnaise, vinegar and spices are mixed in a separate bowl. A little water is added to this mass so that it then does not burn in the pan. The sauce is fried.
When the carrots become soft, you can put fried pollock in the marinade. The dish is stewed for another 15 minutes.
Original recipe
Pollock under the marinade can be prepared using wine. This dish will become the highlight of the festive table.
- Fish fillet (2 pcs.) Is cut into medium slices and poured in a bowl with dry white wine. Leaves for pickling.
- Onions, peppers, carrots are peeled and washed well.
- Fresh tomatoes (2 pcs.) Are pierced with a fork and doused with boiling water. The skin is then removed.
- Onions and peppers are cut in half rings, and carrots are rubbed.
- All vegetables, except tomatoes, are sent to fry in a pan. Vegetable oil is added to it.
- After 10 minutes, tomatoes, a little vinegar (1 tsp), 10 g of sugar and spices are put here. The mass languishes for another 7 minutes and is removed from the fire.
- Half the frying is placed at the bottom of the baking dish. Top pieces of pollock are sent. The rest of the vegetables are laid out on it. You also need to pour 100 ml of water here.
- The form is put in the oven for 30-40 minutes at a temperature of 180 degrees.
- Before serving, the dish is sprinkled with chopped herbs.
Diet recipe
People who eat right, or those who should not eat fried foods, can use a slightly different way to cook pollock with marinade from carrots and onions.
It is necessary to wash and cut 500 g of fish fillet into large slices. They are well lubricated with salt. In a separate bowl, add and sprinkle with lemon juice.
So pollock pickled 15 minutes. Then it is steamed for 20 minutes. At this time, you can begin to prepare a vegetable dressing. A large onion is cut into half rings, and carrots are rubbed on a nozzle for a Korean salad.
Vegetables are sautéed until tender in a pan with vegetable oil. Here at the end are added spices and 2 tbsp. l tomato paste. The mass is stewed for another 15 minutes. It is better to add a little water (so that the vegetables do not burn).
Cooked fish is transferred to a stewpan and poured with marinade. The dish is stewed for another 20 minutes over low heat.
A few tricks
To deliciously cook classic pollock under the marinade, you need to use useful tips that will make the dish as tasty and healthy as possible:
- The fish will become more flavorful if you add a mixture of dried herbs.
- Bread slices of pollock not only when frying give a crust, but also make the sauce thicker during stewing.
- The fish is fried over high heat (so that it does not have time to release the juice), the dish comes in the oven or in the process of stewing.
- When frying onions, it must immediately be mixed with vegetable oil in a pan, then the vegetable essential oils will not evaporate.
Pollock under the marinade can be served as an independent dish, so with any side dish. This fish is delicious both cold and hot.