Pollock is a healthy and popular fish. Many dishes can be prepared from it. Pollock casserole is one of the common dishes that can be prepared quickly and easily. Many culinary experts are sophisticated and prepare real masterpieces with this fish.
There are many delicious cooking ideas for making fish casseroles. It takes very little time and food to make a pollock casserole.
Pollock casserole in cream filling
It is easy and simple to prepare this version of a delicious hearty casserole not only at home, but also in the country.
Ingredients:
- 400-500 g of fresh pollock fillet;
- 1 onion (100 g, diced)
- 50 g of hard cheese, chopped on a grater;
- 1 tbsp lemon juice;
- 1 tbsp butter;
- 1 tbsp vegetable oil;
- salt, pepper, herbs for fish to taste.
For the sauce:
- 3 eggs;
- 100 g of milk;
- 50 g cream;
- 1 tsp flour.
The easiest way is to use pollock fillets. A pollock carcass is also suitable, which must be cut, separating the skin, tail, fins, bone ridge and bones. You can prepare a semi-finished pollock fillet in advance and freeze it in portions for baking.
Cooking step by step:
1. Cut the pollock fillet into small pieces. Season with salt, pepper, add your favorite herbs for fish, sprinkle with lemon juice, vegetable oil. Stir and leave to marinate for 10 minutes.
2. Melt butter in a preheated pan and fry pollock fillets on both sides for 1-2 minutes. It is necessary that the fish be brought to half-readiness. Set aside the fish fillets.
3. In the same butter, sauté the chopped onion. Set the fried onions aside.
Here's the trick: adding half a teaspoon of sugar when frying onions better reveals their aroma and flavor.
4. Prepare the sauce for the fish fillet impregnation. Break eggs into a bowl, add salt, stir with a whisk (no need to beat), add cream, milk, stir again. Add flour to the mixture, stir until smooth, so that there are no lumps.
5. Grease a baking dish with oil, put the pollock fillet pieces over the entire surface of the dish. Lay the browned onion on top.
6. Pour the sauce over the fillets with onions, spread evenly, then sprinkle with grated cheese.
7. Bake in the oven for 20-25 minutes at a temperature of 160-170 ° C. Allow the cooked casserole to cool. Cut into portions.
Serve with herbs and fresh vegetables. This casserole will appeal to both children and adults.
For cooking, you must use quality fish. Pollock carcass should have a fresh fishy smell. Pollock fillet color should be uniform. A good frozen product should not have a thick layer of ice.
Pollock casserole in tomato sauce with bell pepper
This is a delicious, simple and very affordable dish. The recipe is for 4 servings.
Ingredients for cooking:
- 4 fresh pollock fillets;
- 250 ml tomato sauce;
- 1 sweet pepper (red or yellow, 150 g);
- 1/2 cup chopped green onions
- 50 g of hard cheese;
- 1 tbsp vegetable oil;
- 2 tbsp. l. bread crumbs;
- salt, a mixture of peppers to taste.
Cooking step by step:
Step 1. Cut the pollock fillet into strips, season with salt and pepper. Grease the pan or pan, sprinkle with breadcrumbs. Lay pieces of pollock, align them.
Step 2. Cut the pepper into slices no more than 1 cm thick. Spread the pepper over the fish. Drizzle over tomato sauce so that it is evenly distributed between fish and pepper. If the tomato sauce is too sour, add sugar to taste. The sauce should completely cover the fish and pepper, drain the excess sauce.
Step 3. Lay green chopped onions on top of the pepper, sprinkle with breadcrumbs, then spread the grated cheese over the entire surface of the mold
Step 4. Bake in an oven preheated to 170 ° C for 20 minutes. Serve with butter.
… Hard cheese can be replaced with feta cheese, goat cheese.
Pollock casserole with potatoes, mushrooms
A recipe using familiar inexpensive products.
Ingredients:
- 400 g fresh pollock fillet;
- 1 tsp lemon juice.
For puree:
- 1 kg fresh potatoes, peeled;
- 1 egg;
- 100 ml of milk;
- 2 tbsp butter;
- salt to taste.
For minced mushroom:
- 300 g of champignon mushrooms;
- 1 onion;
- 1 tbsp vegetable oil;
- pepper, herbs, salt to taste.
For topping:
- 1/2 cup sour cream;
- 1 tbsp crushed crackers;
- 30 g of grated cheese (optional).
Preparation:
Step 1. Prepare mashed potatoes according to the classic recipe. Boil the potatoes, add salt to taste, drain the water, Without letting the potatoes cool, rub or crush them, add 2 tablespoons of butter, hot milk, egg and mix well. The puree should not be liquid.
Step 2. Prepare the mushroom mince. Cut the champignons into thin slices, chop the onion at random. Pour oil into a frying pan and fry mushrooms and onions over low heat. Add salt, pepper, parsley, dill. Put out of the pan into a container.
Step 3. Cut the pollock fillet into small pieces. Season with salt, pepper and sprinkle with lemon juice. Mix. Let the fish lie down for 10 minutes.
Step 4. Put pollock in a frying pan where mushrooms and onions were fried and cook until half cooked over low heat so that the fish does not fall apart.
Step 5. Grease the form where the casserole will be prepared, sprinkle with breadcrumbs and put half of the mashed potatoes. Even out the mash layer.
Step 6. Put mushrooms and onions on the first layer of mashed potatoes. Smooth over the entire surface. Then put the fried pollock pieces. Cover the pollock with a second layer of mashed potatoes. Flatten.
Step 7. Grease the surface of mashed potatoes with sour cream, sprinkle lightly with breadcrumbs. Put grated cheese on top.
Step 8. Bake the casserole in a preheated oven for 20-30 minutes at a temperature of 160-170 ° C until golden brown. Serve with sour cream or cream sauce. The usual salad of cucumbers, tomatoes will complement the dish.
Champignons can be replaced with other mushrooms. A successful casserole is obtained using porcini mushrooms. Mashed potatoes can be replaced with boiled potato wedges.
Pollock casserole with ham
This is an interesting recipe and not difficult to make. The dish turns out to be hearty.
Ingredients:
- 4 fresh pollock fillets;
- 4 thin slices of ham (about the size of a fish fillet)
- 400 g potatoes, peeled, cut into slices;
- 1/2 cup sour cream;
- 2 eggs;
- 100 g of milk;
- basil greens (fresh or dried);
- 25 g of cheese;
- salt and pepper to taste.
Preparation:
Step 1. Grate pollock fillet with a mixture of salt and pepper.
Step 2. Boil thinly sliced potatoes in salted water until half cooked. Drain the water.
Step 3. Wrap each piece of fish fillet with a slice of thinly sliced ham. The ham can be replaced with fresh brisket with layers of meat and lard. Then, salt and pepper the brisket too.
Step 4. Place on a greased baking dish.
Step 5. Prepare the sauce in a bowl. Grind the basil leaves with your hands, grind with a little sour cream. Add eggs, remaining sour cream, milk and mix thoroughly until smooth. If the sauce turns out to be liquid, add a spoonful of flour, stir so that there are no lumps.
Step 6. Pour the sauce over the fish and ham.
Step 7. Place the boiled potato slices on top. Sprinkle with cheese on top.
Step 8. Bake for 25-30 minutes in a preheated oven at 180 ° C. The casserole is ready.
Pollock casserole with onions and carrots
This casserole option is very easy to prepare and cost effective.
Ingredients:
- 400 g fresh pollock fillet;
- 2 large onions (150-180 g);
- 2 large carrots (180-250 g);
- 1 tbsp vegetable oil;
- 1 tbsp sour cream;
- 50-100 g of cheese, hard varieties;
- 2 tbsp bread crumbs;
- salt and pepper to taste.
Preparation:
Step 1. Grate the carrots, cut the onion into cubes. Saute with butter in a frying pan until the vegetables soften.
Step 2. Cut the fillet into small pieces, salt and pepper to taste, add a spoonful of sour cream, mix. Let the fish soak in the marinade for 10-15 minutes.
Step 3. A baking dish, grease with oil, sprinkle with a thin layer of breadcrumbs.
Step 4. Put one part of the sautéed carrots and onions in a mold. For vegetables - slices of pollock fillet. Cover the fish with a second layer of carrot and onion vegetables. Flatten. Sprinkle the surface with grated cheese.
Step 5. Bake in a preheated 180 ° C oven for 20-25 minutes until golden brown.
Fillet of raw pollock can be replaced with boiled fish. To do this, boil the cut pollock carcass in a little water with spices and salt. Cool down. Separate the bones from the fish and use for cooking.
