Alaska pollock evokes memories of many, probably from Soviet times, when there was no such colossal choice and availability of products. Of course, this fish cannot be called an exquisite delicacy, but if you skillfully use it in culinary recipes, you can get a very tasty dish.
About the benefits of pollock
This Pacific small fish of the cod family is quite common among the current consumer, since it is quite accessible to both the top of society and the poorest segments of the population. In addition to its relatively low price, fish also has a number of advantages in terms of its useful properties. Pollock contains a lot of protein, iodine and selenium, vitamins A, E, B, many microelements and such common in the field of beauty and cosmetology polyunsaturated fatty acids as omega - 3 and omega - 6. Pollock roe is also very useful, due to its positive effect on our central nervous system, moreover, it contains substances that are capable of the best absorption of iron in the human body, which is a good prevention of anemia. And another indisputable advantage of pollock is its low calorie content, which is certainly very important for overweight people.
KBZHU fish:
- proteins - 15, 9 grams;
- fats - 0.9 grams;
- carbohydrates - 0 grams;
- kcal per 100 grams of product - 72 kcal.
Now you can safely go to the nearest supermarket and purchase this fish. Dishes with her participation must certainly please all household members.
Puff salad with pollock
Required Ingredients:
- defrosted pollock - 500 grams;
- hard cheese - 100 grams;
- carrots - 1 piece;
- onions - 2 small heads;
- mayonnaise - 200 grams;
- sunflower oil - for frying 20 - 30 ml;
- dill / parsley - a few branches;
- salt, black pepper, bay leaf.
Step by step recipe:
- Pollock fillet, which is likely to be frozen in the store, must be defrosted beforehand. Cut into pieces and place in a pot of water. Put on the fire, add one peeled and chopped onion, salt, pepper (you can ground, or you can also peas), bay leaf and parsley / dill. Leave to cook until tender - about 20 - 30 minutes.
- While the fish is boiling, prepare the vegetables: wash the carrots, peel, rub on a fine grater; Peel the second onion and cut into half rings.
- Heat a non-stick skillet with a little sunflower oil, add the onions and carrots and fry until golden brown.
- Grate hard cheese.
- When the pollock is ready, drain the water and leave to cool. To speed up the process, remove the pieces, place them on a plate and place in a cool place. When the fish has cooled down, you can start cutting it: get rid of the fins, remove all the bones, and cut the fillet into small slices. By the way, treat fish very carefully, it will not be very pleasant if, while eating a ready-made snack, someone meets a small and sharp bone.
- Next, collect the salad in layers: the bottom layer is fish, then mayonnaise, then put the fried onions with carrots and fish again, a layer of mayonnaise and grated cheese on top. Top with a sprig of parsley or dill. If necessary, some layer can still be salted.
Tip: for the convenience of even distribution of the mayonnaise dressing, purchase mayonnaise in bags, the tip of which can be cut off and spread the mayonnaise over the entire layer of the salad with a thin mesh. It is not very convenient to do this with a spoon, since pieces of the layer will stick to the surface of the device all the time, thereby disrupting the assembly design.
Nourishing salad
This salad contains a set of fairly hearty foods and can replace the main course and appetizer all rolled into one. Therefore, its name speaks for itself. For the salad, you will need the following products:
- pollock fillet - 350 grams;
- boiled rice - 150 grams;
- homemade tomatoes - 2 pieces;
- onions - 1 head;
- mayonnaise / sour cream - 100 grams;
- sorrel, parsley, cilantro - to taste;
- salt, pepper - to taste.
Step-by-step cooking:
- Cook pollock fillets and rice in different pans until tender. It is better to choose long-grain steamed rice; for salad, its friability is more suitable than for round-polished ordinary cereals. Before cooking, cut the pollock into pieces and put them in a saucepan with water, where the fish will be cooked. You can also add different spices there.
- When the rice is cooked, put it in a colander and rinse well. Pour onto a plate to cool.
- Also cool the pollock and free it from the bones, then cut the fillet into cubes.
- Peel the tomatoes from the thin skin, pouring boiling water over them first (so the skin will be very easy to remove from the vegetable), cut into squares or slices.
- Peel the onions and cut into half rings.
- Greens can be chopped, you can just tear with your hands, cilantro is not required in this recipe, but if someone loves it, then it will add some extraordinary note to the taste of the salad.
- Then put all the prepared ingredients in a deep bowl, season with salt, pepper, season with sour cream or mayonnaise and mix well. Put in a nice salad bowl and serve.
Divine salad
It will take a lot of time to prepare such an appetizer, but it really amazes with its taste - an incredible combination of mouth-watering ingredients is created from classic products. By the way, you don't need to season such a salad with mayonnaise, but just mix everything and it will turn out to be very satisfying and tasty as it is.
For the salad you will need:
- pollock fillet - 500 grams;
- potatoes - 5 - 6 tubers;
- eggs - 2 pieces;
- wheat flour - 100 - 150 grams;
- sunflower oil - 300 ml;
- canned peas - 1 can;
- onion - 1 head;
- vinegar - 5 - 6 tablespoons;
- greens to taste;
- salt, pepper - to taste.
Cooking step by step:
- Pre-defrost pollock fillet. Now you need to very carefully cut the fish into small portioned pieces, no larger than standard chicken nuggets - about 5 cm. Be very careful about carefully removing the fillet from the smallest bones.
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Wash and peel the potatoes, cut into strips, season with salt and pepper. Pour sunflower oil into a heavy-bottomed saucepan or deep fryer, heat to the desired temperature and fry the cubes until golden brown, spreading them with a slotted spoon on a plate lined with a paper towel so that excess oil can be absorbed.
Image - Make a batter for fish: beat the eggs well with salt, sift the flour there and mix thoroughly so that there are no lumps. In consistency, the batter should turn out like homemade sour cream - a moderately thick and stretching mass.
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Now pollock pieces can be alternately dipped in batter for 5 - 7 minutes and deep-fried as well as potatoes. After frying, soak up excess oil with a paper towel. Place on a wide plate to cool.
Image - Peel the onions, cut into half rings and transfer to a small but deep bowl and add vinegar. Leave to marinate for 20 - 30 minutes. Vinegar will remove the bitterness in the vegetable and add a sour taste. This procedure can be carried out at the very beginning of cooking, so as not to waste time.
- Put canned peas in a colander to drain the juice, or simply catch them out with a spoon with holes.
- Now all the ingredients can be mixed in one cup: pickled onions, potatoes, fish and peas. You can add chopped herbs or some kind of dressing - sour cream, mayonnaise - a matter of taste. Bon Appetit!
The salad, of course, turns out to be extremely high in calories, going beyond the scope of proper and healthy nutrition, but it is worth trying it at least once and you will not be able to resist pampering yourself and your loved ones with its incomparable taste, corresponding to the name, at least occasionally.
