Braised pollock with carrots and onions is a very healthy and nutritious dish. Such a fish and vegetables can be a great option for a family lunch or dinner. It is prepared in many ways. Most often it is made in sour cream or tomato sauce.
General recommendations
Pollock meat is very healthy. But in itself it does not have a pronounced taste and aroma. That is why in the process of its preparation use a variety of spices. This fish is kept in natural soy sauce, watered with lemon juice or sprinkled with a mixture of seasonings. For example, to cook a dish such as pollock under a carrot and onion marinade , they usually use rosemary, cloves, nutmeg, sweet, hot or allspice.
Since there is never any fresh fish in our stores, before cooking, you need to defrost it, remove the entrails, tail and fins, only after this you can start the process. You can stew pollock in a pan, in the oven or in a slow cooker. Carrots with onions are sent to the fish in raw or sautéed form. So that during cooking they do not burn, they are poured with a small amount of any broth, water or sauce.
Classic version
Using the technology below, you can quickly and without much hassle prepare tender pollock stewed with carrots and onions. The recipe for this dish involves a complete lack of vegetable oil. Therefore, it can be considered dietary. To prepare it, you will need simple products, the purchase of which will practically not affect the family budget. In this case, at your fingertips should be found:
- A pair of small carcasses of pollock.
- Onion.
- Two carrots.
- Salt, herbs and spices.
Sequencing
To get a really tasty low-calorie pollock with carrots and onions, you must strictly adhere to the recommended technology. Thawed fish are freed from the fins, washed and cut into not too thin pieces. After that, it is laid out on a dry frying pan filled with a small amount of boiling water.
After a few minutes, chopped onion and grated carrots are placed on the fish. All this is covered and left to simmer over minimal heat. In just five minutes, fish and vegetables are salted and seasoned with spices. If desired, the pieces can be turned very carefully. Then they will turn out even tastier. After another seven minutes, the fish is removed from the stove, laid out on plates, sprinkled with chopped herbs and served on the table. As a side dish for this dish, usually use crumbly rice or mashed potatoes.
Option with tomato
According to this recipe, a very juicy and tender stewed pollock with onions and carrots is obtained. The presence of vegetables gives the finished dish a slightly sweet taste and a delicious aroma. To prepare such a dinner you will need:
- A kilo of fresh-frozen pollock.
- Three onions.
- A couple of carrots.
- Three tablespoons of tomato paste and vegetable oil.
- One hundred milliliters of drinking water.
So that the pollock you made with carrots and onions does not turn out to be fresh and tasteless, make sure you have some salt, paprika and ground pepper at hand.
Process description
Vegetables are washed, peeled and chopped. Onions are cut in half rings, carrots - in strips. The products thus prepared are laid out on a frying pan greased with vegetable oil and fried until the onions are transparent, not forgetting to stir constantly. After a few minutes, tomato paste, pepper, paprika and salt are added to the vegetables. All mix well and set aside half of the resulting mass in a separate bowl.
The previously washed, peeled and cut fish are placed on the vegetables remaining in the pan. From above, it is covered with previously delayed roasting, poured with water and sent to the stove. After boiling the liquid, the fire is reduced to a minimum, the pan is covered with a lid and left to simmer. After about half an hour, the stewed pollock with onions and carrots is completely ready for use. It is served with almost any side dishes. But it is best combined with pasta, boiled potatoes or cereals.
Sour cream option
It should be noted that this technology is so simple that even an inexperienced hostess can cope with it without problems. On it you can quickly cook a delicious and healthy treat for dinner. So, the menu contains pollock with carrots and onions! The recipe for this dish involves the use of a specific set of ingredients. Therefore, check in advance whether you have in the refrigerator:
- A pound of freshly frozen fish.
- One carrot and one onion.
- Half a glass of sour cream.
- A tablespoon of tomato paste.
- A glass of water or vegetable stock.
Additionally, you will need flour, vegetable oil, salt and spices. Thanks to the presence of these ingredients, the pollock you cooked in sour cream with onions and carrots will become more juicy and aromatic.
Step-by-step technology
Pre-thawed fish are freed from fins, tail and entrails. After that, it is washed thoroughly, trying to remove the entire black film, cut into portions, breaded in flour and sent to a frying pan greased with vegetable oil. The browned fish is laid out in a stewpan and cleaned to the side.
Now you can do the vegetables. They are washed, cleaned and ground. The onion is chopped into thin half rings, carrots are processed on a coarse grater. Immediately after this, the prepared vegetables are placed in a pan and sautéed for several minutes. Then they add tomato paste, sour cream, salt and spices. All is well mixed, poured with water or broth and boiled for no more than a quarter of an hour. The resulting sauce is sent to a stewpan with fish and simmer under the lid over minimal heat.
After about ten minutes, pollock with carrots and onions, the recipe of which is discussed just above, is completely ready for serving. As a side dish, vegetable salads, mashed potatoes or boiled rice are usually used.
Hostess reviews
Those who at least once tasted such dishes highly appreciate their taste. Experienced cooks are advised to use for these purposes not fillets, but carcasses of pollock. Since in the first case the fish is covered with a very thick layer of ice, very little meat remains after thawing it. They also recommend that the black film be carefully removed from the abdomen. Otherwise, cooked pollock (with carrots and onions) will acquire a specific bitter taste.
So that the stew does not lose its juiciness, the fish must be thawed in a natural way, and not in a microwave or bowl with water. So that the pieces do not fall apart during the quenching process, it is advisable to pre-fry them. Also, experienced housewives advise immediately after turning off the fire to extract bay leaves from the finished dish. Otherwise, pollock will be bitter. A very important role in this matter is played by the choice of carrots. It should be juicy and sweet.