Pollock is rather dry and does not differ in exquisite taste. But he also has an important advantage - from it you can cook many different, at the same time inexpensive dishes, including diet ones.
Sauces, such as tomato, will help strengthen the taste and make the pulp more juicy and tender. Pollock in tomato has an original taste and a small amount of calories. The extinguishing process will take very little time. Moreover, pollock in tomato does not require cookery skills.
We just cook
What to take:
- pollock - 3 fish;
- tomato paste - 5 tablespoons;
- turnip onion - 2 pcs.;
- rast. oil - 4 tablespoons;
- seasonings;
- spices (pepper, salt).
How to cook:
- Defrost, wash, cut the fish into medium sized pieces.
- Cut onions into thin half rings and fry in a skillet in vegetable oil. It should be transparent and soft.
- Put tomato paste in a pan with onion, add a little water (by eye), mix, wait for it to boil.
- As soon as it begins to boil, weaken the fire and send pieces of pollock rubbed with salt into the pan. Pepper, add seasonings, cover and leave to simmer for 20 minutes.
Pollock stewed in tomato can be served with or without a side dish.
With carrots and garlic
What to take:
- pollock - 3 fish;
- pasta tomato paste - 3 tables. spoons;
- garlic - 3 cloves;
- carrots - 3 pieces;
- dried celery (root) - tea. the spoon;
- seasoning for fish - tea. the spoon;
- peppercorns - pieces 5-6;
- Bay leaf;
- salt.
How to cook:
- Wash thawed fish, remove black films and cut into pieces.
- Pour vegetable oil into a pan, heat it, put pieces of pollock in it and fry in a large flame.
- Fry the fish until golden brown on both sides and remove from the pan.
- Grate the carrots, finely chop the garlic cloves.
- Put carrots, garlic, tomato paste, fish seasoning, parsley, celery, pepper and salt in a pan.
- Pour in water and put on moderate heat for 8 minutes.
- Put fried fish in a pan, then pour in carrot and tomato sauce, cover and simmer for about an hour over low heat.
Pollock in tomato is good both hot and cold. Garnish can be served on request.
In sour cream and tomato
What do you need:
- headless pollock - 500 g;
- tomato juice - a glass;
- sour cream - 250 ml;
- turnip onions and carrots - 200 g each;
- sunflower or olive oil;
- ground pepper;
- salt.
How to cook:
- Cut the fish into pieces about 4 cm thick.
- Stew for 10 minutes with water or steam.
- Grate the carrots coarsely, finely chop the onion into half rings.
- Pour the vegetable oil on the bottom of the pan, heat it, put the carrots and onions and fry until soft.
- Mix sour cream with tomato juice, pour into a pan, add salt and pepper.
- When the sauce boils, put the pieces of pollock, cover and simmer for about 20 minutes.
Pollock in tomato and sour cream is better to eat hot. It can be served with rice or potatoes or as an independent dish with soft bread.
Pollock with tomatoes and onions
Another pollock recipe, but now with fresh tomatoes, will be cooked in the oven.
What do you need:
- fish fillet - 600 grams;
- tomatoes - 3 pieces;
- turnip onion - 3 pieces;
- hard cheese - 100 grams;
- next oil - about 30 grams;
- mayonnaise - 150 grams.
- spices to taste.
How to cook:
- Pickle pollock: grease the fillet (whole or in slices) with a mixture of mayonnaise and spices. Not all mayonnaise to use - leave 1/3 part.
- Chop the onion (not finely) and sauté until transparent in butter.
- Put the fried onions in the baking dish, and the fish fillet in the marinade on it.
- Cut the tomatoes into circles and put on top of the pollock. Spread the remaining mayonnaise on the tomatoes and sprinkle with grated cheese.
- Put the mold in the oven, heated to 180 ° C, for 40 minutes.
These simple and inexpensive dishes are easily prepared by novice cooks. It is impossible to create dishes strictly according to the recipe: you need to try, add, change - this is the only way corona dishes from the same products are born. And every cook has his secrets.