Pollock is a fish from the cod family. This is one of the record-breaking iodine products. It is also known that there is more vitamin A in his liver than in cod liver. That is why dishes in which pollock is the main ingredient must be included in the diet of pregnant and lactating mothers. Pollock meat, as well as other species of the cod family, is considered dietary, and it is useful for both elderly and young people.
In addition to a large number of useful properties, pollock is famous for its excellent taste, therefore it is used in cuisines around the world, especially in Japanese and Korean. Experienced chefs know that the gentle, neutral taste of pollock must be diluted with the piquancy and pungency of various spices. In this case, the taste and aroma of dishes from this fish will delight you with extraordinary sensations.
What can be cooked from pollock? It all depends on your imagination and taste. Let's look at a few recipes.
Pollock fillet with a side dish of vegetables
Prepare three pieces of pollock fillet, two Bulgarian peppers (yellow and red), a bunch of parsley, a bunch of dill, a jar of pickled mini corn, four tablespoons of sour cream, any seasoning for fish, a little salt and black pepper (coarse), one tablespoon of olive oil.
Sprinkle pollock fillet a little seasoning with fish seasoning. Grind dill and parsley, place half the greens on the fish. Then put mini corn on each filet. Next, wrap each filet in a roll and secure with a toothpick or wooden skewer. Now put in the baking dish.
Combine the sour cream with the rest of the greens (leave a little greens for decoration), pepper and salt. Then pour your fish rolls with this sauce and place them in the oven for 15-20 minutes.
Slice Bulgarian pepper in half rings, salt and pepper. Then fry in olive oil for 2-3 minutes, then cover and turn off the lid.
Serve the fish rolls to the table with corn and pepper, garnish with the remaining herbs and pour the remaining sauce.
Pollock fillet cooked in omelet
Little is needed: a frozen piece of pollock (fillet), one egg, 50 ml of fresh milk.
Take the pollock fillet and put it in a frozen pan (no oil needed). While pollock defrosts, make the sauce. To do this, you need a little milk and an egg, mix well. Now that the broth has boiled, pour the fillet with this sauce and salt. It turned out something like an omelet. When your dish is ready, sprinkle it with fresh herbs.
Pollock stewed with ham and cheese
To do this, you need 600 grams of pollock, 150 grams of smoked brisket, 100 grams of grated cheese, 40 grams of margarine or vegetable oil, 200 grams of tomatoes, 100 grams of pickled cucumbers, 400 grams of boiled potatoes, mustard, aromatic greens.
Cut the fish with the skin into pieces 3 cm thick and put in a greased form. Smear pollock with a thin layer of mustard, then put a slice of brisket or ham on each piece. Now pour a little water or fish stock into the mold, sprinkle with grated cheese.
Bake pollock in the oven until it is soft and browned. Serve on the table, sprinkled with chopped herbs or garnished with tomato slices on top.
Pollock in tomato sauce
To cook pollock deliciously, you will need four fresh or frozen fish, tomato juice or pasta, two large carrots, one onion, a little pepper, salt, vegetable oil and a little flour.
Defrost the fish and cut into portions. Then pepper, salt, roll in flour and put in a pan or in a saucepan with warmed vegetable oil. Fry the fish on both sides for two minutes.
Now transfer the fried pieces of pollock to a dish. Then start frying the peeled and chopped carrots and onions.
After three minutes, pour a glass of tomato juice. Boil it for about three minutes and place slices of fried pollock here.
Make a small fire. Cook pollock for another five minutes, periodically turning over.
Such a dish will be delicious both hot and cold.