Pollock is often undeservedly assigned to the lowest category of fish. However, in reality it contains a huge amount of iodine, amino acids and selenium. So pamper your family with pollock dishes as often as possible. Moreover, in terms of cost, it is much more affordable than other seafood with the same qualities.
But how to cook this fish so that it turns out to be really tasty and healthy? Easy! For example, you can serve pollock in a sour cream to the table - a very fragrant and tender combination.
Description
In fact, this fish is considered one of the most affordable. But despite the relative cheapness, pollock carries enormous benefits. True, many chefs are wary of him. And all because dishes from it, when improperly processed, often come out too dry. But in reality, it all depends on the recipes and technology of cooking refreshments. For example, pollock in sour cream will turn out perfectly even for novice housewives.
At first glance, an absolutely simple sour-milk product can be an amazing addition to dry fish. Pollock in sour cream always turns out incredibly juicy, mouth-watering and tender. In addition, he cooks extremely quickly, and even with unprecedented ease. Only half an hour of free time, a bit of effort, and you are the creator of a wonderful treat.
Cooking secrets
In order to cook a delicious pollack in sour cream, it does not require any special skills. Moreover, as a rule, this fish is sold most often in the form of chopped frozen carcasses without a head and entrails. This greatly simplifies the process of preparing fish and significantly reduces the cooking time as a whole. But nevertheless, every housewife who decided to cook this delicious treat with her own hands needs to know some features.
- Do not try to defrost a carcass in a microwave or hot water. Pollock is already devoid of juiciness, and due to a sharp fluctuation in temperature, it will completely turn into a dry piece of meat. It is best to let the product defrost naturally by placing it in the refrigerator. Only in this way will you prepare a truly juicy delicacy.
- Without fail, cut fins from the carcass. This is most conveniently done with kitchen scissors.
- When washing a fish, clean it from the black film inside. If you neglect this rule, then the dish can turn out to be bitter.
- Stew pollock in sour cream is taken in pieces, and not whole.
- The treat will turn out to be much tastier if you marinate the fish before cooking. To do this, it is best to use lemon juice, a variety of spices and herbs: for example, basil, rosemary, parsley or star anise.
- Before further processing, it is advisable to fry the fish in flour breading.
Pollock stewed in sour cream can be very diverse. And all thanks to the use of various technologies and ingredients.
How to cut fish
If you purchased a frozen butcher carcass, then as a pre-treatment you only need to let it thaw, then wash and clean from a dark film. Then, using culinary scissors or a small sharp knife, it is necessary to remove the side and dorsal fins.
Then the carcass needs to be cut across the ridge into several pieces. By the way, one more advantage of pollock lies in the almost complete absence of small seeds.
At the end, the carcass should be dried by getting wet with paper napkins or towels.
Now that the fish is cut, you can proceed to its further processing.
Pollock recipe in sour cream with carrots and onions
This dish is cooked in a pan. It turns out pollock is very tender, juicy and combines perfectly with vegetables. And since there are quite a lot of them in the treats, you can do without an additional side dish.
To prepare a delicacy you will need:
- 1.5 kg pollock;
- 400 g onions;
- 200 ml of water;
- 0.5 l sour cream;
- a tablespoon of lemon juice;
- 2 eggs;
- 400 g carrots;
- 50 g butter;
- 80 g of flour;
- salt and spices for fish;
- vegetable oil for frying.
Course of action
As expected, first prepare the fish by removing all unnecessary and cutting it into pieces. By the way, if your stocks contain a whole pollock, then when cutting it, do not throw out the liver - it will be a great addition to other dishes. The thickness of the pieces should be approximately 3 centimeters.
In a deep bowl, mix vegetable oil, lemon juice and spices. Then place the fillet in this mixture and mix thoroughly so that each piece is well marinated. In this form, leave the fish for half an hour.
Wash and peel the vegetables. Cut the onion into a small cube, grate the carrots on a coarse grater.
Beat the eggs in a separate bowl and lightly blot. Add to them a little water and salt to taste. Send flour here - it is best to sift it in advance.
Place the pan over medium heat and apply a thin layer of oil on it. Pieces of pollock dipped in batter and put on a hot surface. Fry the fish on both sides until golden brown.
Now put prepared vegetables in a pan and reduce power. Salt and pepper the mixture.
Add water and melted butter to sour cream, mix well. Pour the fish with this mass, then cover and simmer for half an hour.
It is advisable to sprinkle the finished dish with finely chopped herbs.
This recipe for pollock in sour cream with onions and carrots is considered the most popular. And all because the fish cooked in this way turns out to be unusually delicate and juicy. Vegetables flawlessly complement the treat, giving it a unique flavor accents.
Recipe for pollock stewed in sour cream with carrots and garlic
Piquant sauce perfectly complements sea fish. The finished dish has a unique taste and unique aroma.
For cooking you will need:
- 400 g fish fillet;
- 3 cloves of garlic;
- 20 ml of olive oil;
- 100 g of dill;
- large carrot;
- 150 ml sour cream;
- salt and spices at your discretion;
- a tablespoon of lemon juice.
The process will take about half an hour.
Cooking method
As usual, first cut the fish into fillets and cut into portions.
In a deep bowl, combine olive oil, freshly squeezed lemon juice and selected spices. Marinate the pieces of fish in this mixture, leaving the fillet for half an hour on the side.
Washed and dried dill finely chop. Grate carrots on a coarse grater. And garlic, pass through a press or chop another convenient way for yourself.
Add crushed cloves and chopped dill to sour cream. If it is too thick, dilute it with a little warm water.
Send the pollock fillet to a hot pan and lightly pan until a golden hue is obtained. Then add grated carrots to it, fry for a few more minutes. Now fill the dish with cooked sour cream sauce and simmer over low heat for 20 minutes under the lid.
As a result, you will get an unusually tasty piquant treat. Instead of a side dish, cooked pollock in sour cream with carrots is best served with fresh vegetables or potato salad. This delicacy will certainly appeal to your guests and relatives.
Pollock under the cheese cap in the oven
This is one of the easiest ways to cook fish. To create a whole gastronomic masterpiece, it is enough just to properly prepare the products, place them in a special form and send to the oven. By the way, the unit can be turned on immediately so that the temperature is stable.
Pollock with onions and sour cream is a win-win combination worthy of any feast. From this composition, you can make many unusual dishes, complementing it with just a few ingredients and spices.
To prepare this culinary miracle, you will need:
- 0.6 kg pollock;
- 10 g of dried dill or oregano;
- 100 ml of milk;
- large onion head;
- 200 ml of sour cream;
- half as much hard cheese;
- 20 ml of vegetable oil;
- salt and other seasonings.
How to bake
Cut the pre-prepared carcass into slices and transfer them to a mold greased with vegetable oil.
Add milk, salt, dried herbs and selected spices to sour cream. Grate cheese on the finest grater. If you wish, you can add it to a dressing or cover it with a dish, thus making a delicious crust.
Cooked sauce cover the pieces of fish. Send the mold to the oven for half an hour at 190 degrees.
According to this recipe, you can cook whole carcasses of pollock. You will only need to increase the heat treatment time by 10 minutes, but otherwise the process should remain unchanged.
You can supplement the finished dish with slices of fresh vegetables or sprigs of your favorite greens.