Pollock in sour cream sauce in the oven: a step by step recipe with a description and photo, cooking features

Pollock does not belong to the type of fish that cooks like to use. This trout or pink salmon is difficult to spoil. Pollock, however, at the slightest oversight of the cook, is either overdried or falls apart into porridge.

But this fish has a number of advantages. First, the most tangible is the low price. All can afford to buy pollock. The second plus is the low calorie content of this fish - only 72 units in raw and 84 in baked.

And finally, the benefits to the body. In pollock there are vitamins C, line B, A, E and PP. The nutrients found in this fish block inflammatory processes.

If you regularly use pollock, then you can reduce the harm from smoking, lower the level of bad cholesterol, strengthen the myocardium, increase immunity, and saturate the body with iodine. Selenium, which is found in this form of cod, helps to remove toxins.

It is worth mentioning the culinary advantages of this fish. If you bake pollock in the oven, you may not even notice the bones - they will all dissolve.

But how to cook this fish? When baked, it often comes out too dry. Therefore, we cook the pollock in the oven in sour cream sauce. You can find recipes for this dish with photos below. By the way, you can use them for cooking other types of codfish.

Product Selection Features

Not many of us are fortunate enough to live on the seashore. Therefore, in pollock shops we see mainly in frozen form. Headless carcasses as well as fillet briquettes are available for sale.

The last product is hard to figure out if it is good. Unscrupulous manufacturers often do not comply with the rules for fillet storage, which is why it is repeatedly frozen and absorbs a large amount of water. So the buyer often pays for ice, not for fish.

But with filet less fuss. It does not need to be cleaned and gutted. Whatever recipes you use, pollock in the oven in sour cream sauce will turn out to be tasteless if the product turned out to be stale.

When buying fish, take a look at the carcass. The brighter the spots on its back, the better. The scales of fresh pollock are silver, it should not give yellow. You should refuse to buy if the fish has a musty or rotten smell.

A step-by-step recipe for pollock in sour cream sauce. Stage one

First you need to defrost the fish properly. In this process, rushing only hurts. Do not defrost pollock with a microwave or hot water - the carcass will simply fall apart.

Storage at room temperature can also adversely affect the gastronomic qualities of fish. Just shift the carcasses on the eve of cooking from the freezer to the refrigerator.

Then we wash pollock under running water. We clean the carcasses with a special grater (the scales of this fish are quite small). Armed with kitchen scissors, cut off all the fins. With a knife, open the abdomen of the fish.

We will clean it not only from the insides, but also from the black film covering it. Now cut each fish into portions. Salt them and rub with spices. Which ones?

Do not forget black pepper, oregano. You can use a mixture of seasonings "Goldfish". Let’s leave pollock for a quarter of an hour.

Stage Two. Fry the fish

Codfish have one unpleasant culinary feature: they do not hold their shape well. In addition, due to the small amount of fat, they are overdried in the oven. How to retain moisture inside the carcass so that the dish comes out juicy?

Before sending pollock in the cream sauce in the oven, we will fry the fish to create a crispy shell around it. Some recipes suggest simply laying out the slices in a well-heated vegetable oil.

But this is fraught with the fact that the fish simply stick to the pan. Therefore, it will be better to first brew it in flour. Before doing this, do not forget to dip the pieces of fish with paper towels, as the contact of moisture with hot oil will cause violent splashes.

Fry pollock. Full preparation is not necessary. The formation of a golden crust is enough.

Stage Three. Vegetable preparation

Now let's take care of the vegetables. The taste of pollock is soft, delicate, it is easy to “hammer” it with different products. Therefore, this fish is rarely cooked with expressive oriental sauces based on tomatoes.

Fermented cream or milk will only emphasize the refined taste of cod. In addition to pollock, we choose onions and carrots. This trio will look great on the table.

For a kilogram of fish, you need to take three medium onions and two carrots. First chopped. Carrots can be rubbed with large chips. Prior to this step, all the pollock recipes in the sour cream sauce in the oven looked the same.

In principle, you can do without carrots with onions. But believe me, a dish with vegetables will be tastier. After preparing onions and carrots, the recipes vary.

Some suggest frying vegetables. Others bake them with raw fish. An even greater spread is observed in recipes regarding the preparation of sauces. Let's look at all the prescriptions one at a time.

Pollock without vegetables in sour cream-mayonnaise sauce

This dish is good to cook when you have planned mashed potatoes. In the oven, pollock in sour cream sauce will not dry out if there are a lot of dressings.

1. For fat content in sour cream (3-4 tablespoons), add mayonnaise (2 tablespoons) and olive oil (1 tablespoons).
2. For taste, pour a little lemon juice and sprinkle with seasoning for the fish.
3. We put the oven to heat up to 180 degrees. Put roasted pollock in a baking sheet. It is desirable that the fish fit snugly against each other.
4. Generously grease pollock with sour cream-mayonnaise sauce.
5. Put the pan in the hot oven for twenty minutes.

This dish will be ideally combined not only with mashed potatoes, but also with boiled green beans. There is a slight nuance in this recipe.

So that the mayonnaise does not exfoliate and mix well with sour cream, you need to take the product in olive, and not in sunflower oil. If desired, finely chopped capers or cut fresh herbs can be added to the sauce.

Sour cream and garlic sauce

According to this recipe, you must follow this instruction:

1. Roll the pollock slices in flour and fry them until golden brown.
2. Put the fish on a plate.
3. Pour some more vegetable oil into the pan and fry the onions.
4. Having achieved its goldenness, add carrots to it.
5. Fry it all together for another 2-3 minutes.
6. Divide the vegetables into two equal parts.
7. Put the first half in the form. We’ll place pollock on top.
8. Cover it with the remaining fried vegetables. The complexity of this recipe lies in the sauce.
9. Do not throw away the fins and tail of pollock. Of these, saturated broth can be cooked. After 10 minutes of boiling, filter the liquid.
10. When half a glass of broth has cooled, add seven tablespoons of sour cream, three or four cloves of garlic squeezed through a press, a little chopped dill, salt to taste.
11. Fill the fish. In the oven, pollock in sour cream and garlic sauce should be baked for about half an hour.

Quick Pollock Recipe with Vegetables

We prepare as follows:

1. Two carrots can be chopped on a grater for Korean salads, and 2 onions cut into small cubes.
2. Lubricate the baking tray from the inside with a silicone brush using vegetable oil.
3. Let's post a fish. Her quick recipe allows and does not fry. But then it needs to be pickled in a mixture of salt and spices for a quarter of an hour.
4. We cover the pollock on a baking sheet with a layer of carrots, and then onions.
5. Now prepare the sauce. We dilute sour cream with whole milk in a proportion of one to one.
6. Add a pinch of ground sweet paprika and a tablespoon of chopped parsley.
7. Stir the sauce well. Pour them a fish with vegetables.
8. In an oven preheated to 180 degrees, pollock in a sour cream sauce, in a blanket of onions and carrots should spend half an hour.
9. Ten minutes before the end of this period, take out a baking sheet and sprinkle the dish with 200 grams of grated hard cheese.

Cooked in this way, the fish will be a great addition to boiled potatoes, rice or pasta.

Another similar recipe

We use the same trio: pollock, carrots and onions. But we will fry the vegetables first:

1. Pour some vegetable oil into the pan. When it is well warmed up, lay out two finely chopped onions.
2. Fry, stirring. When the onion becomes translucent, add two carrots, chopped on a coarse grater. Continue to fry until the vegetables are soft.
3. Add 250 grams of sour cream directly to the pan. Shuffle.
4. Wait until the sauce boils. Salt it, season with seasonings to taste.
5. Remove the saucepan from the heat.
6. Fish according to this recipe can not be fried. But then the carcasses need to be profiled and all bones removed, and the flesh cut into small pieces. We lay on the bottom of the form of fish.
7. In the oven, pollock with sour cream sauce should spend half an hour.
8. To improve the gastronomic properties of the dish, it is recommended to sprinkle it with grated cheese 10 minutes before the end of baking.

In this case, boiled potatoes or a light vegetable salad can serve as a side dish.

Pollock with onions

Fish should be thawed, cut, cut into portions. It is not necessary to salt or sprinkle with lemon juice. Just roll the slices in flour and fry in a pan in vegetable oil so that the pollock in the sour cream sauce does not dry out during baking.

1. Peel the onion and cut into very thin half rings.
2. We extinguish the seasoning until half ready in the oil remaining from under the fish.
3. Now let's do the sauce. Beat three eggs with a whisk.
4. Add to them 250 grams of sour cream.
5. The same amount of milk must first be brought to room temperature. Pour it into the gravy, constantly whipping it with a whisk.
6. Salt and pepper the sauce to taste.
7. Now lay the baking dish. At the bottom of the form we place pieces of pollock. We cover them with onions. Top with sauce.
8. Preheat the oven to 180 degrees. And cover the form with a sheet of foil - this technique will significantly reduce the risk of overdrying the fish.
9. Keep the dish in the oven until the gravy thickens. This can take anywhere from half an hour to 45 minutes.
10. When serving, sprinkle the dish with chopped fresh herbs.

Pollock fillet recipes in sour cream sauce

Now consider the options for cooking boneless fish. Fillet has advantages over carcasses of fish. It does not need to be cut. And you can cook it right along with the side dish. To begin with, we will consider how to bake pollock fillet in a cream sauce with potatoes in the oven:

1. Tubers (1 kilogram) will be washed and put on the stove grate. Bake them until ready.
2. Let’s cool the potatoes, peel and cut into circles with a thickness of 0.5 centimeters.
3. We chop a large onion with a small cube. Fry in vegetable oil until soft.
4. Add 30-40 g of flour to the pan. Mix well and simmer over low heat for a couple of minutes.
5. Now pour a glass of sour cream and 50 g of tomato paste. Five minutes we put out, stirring.
6. Pour 250 milliliters of milk.
7. Remove the pan from the heat only when the sauce thickens.
8. At the bottom of a greased form, lay out potato mugs. Let’s place the pollock fillet on top. Salt them, sprinkle with spices.
9. Pour the sauce. Put the mold in the oven, preheated to 220 degrees.
10. After 20 minutes, pull and sprinkle with grated cheese. Send baked for another quarter hour.

Pollock fillet with mushrooms and vegetables

In summer, you can cook this delicious dish in just an hour. We cut the onion into rings, 400 g of peeled mushrooms - slices, three bell peppers - straws, four tomatoes - slices, two three carrots in Korean.

Cook the sour cream sauce with the addition of eggs, as indicated in the recipe above. Cover the form with foil so that there is still a margin for folding the envelope.

We spread the pollock fillet in sour cream sauce and vegetables. Cover with foil. We put in the oven preheated to 200 degrees and bake for 40 minutes.