Alaska pollock is one of the most harvested and consumed fish in the world. Not only its meat is used, but also caviar and liver, from which a variety of pates are prepared. Alaska pollock belongs to the cod family, which already testifies to the superiority of its properties. Even "crab sticks" are made from pollock meat, and housewives prepare first and second courses, as well as delicious low-calorie and economical snacks.
Pollock soup
Alaska pollock is a low-fat fish, so it is good for diet soups. In order to get a flavored soup for 5-6 servings, you will need:
- pollock - 1kg;
- medium potatoes - 5-6 pcs.;
- carrots - 1-2 pcs.;
- onion - 1 pc.;
- parsley root - 1 pc.;
- bay leaves - 3-5 pcs.;
- black peppercorns - 5-6 pcs.;
- salt to taste.
The fish should be butchered by removing the gills and entrails. Then the tails and heads, pouring cold water, put on the fire so that the taste of the fish passes into the broth. After boiling, lower the temperature, add the whole onion and salt. After that, cook for another 20 minutes, covering with a lid.
Divide pollock carcasses into small parts. Peel the washed potatoes, rinse with water and cut into any pieces. Grate carrots and parsley root or cut into strips.
After 20 minutes, take out the contents of the broth. After that, send the potatoes into it, and after 5 minutes the rest of the root vegetables. Then the pieces of pollock are added, the soup remains on the stove for another 15 minutes. After cooking, turn off the soup and let it brew.
Pollock cutlets
These cutlets are surprisingly light and healthy. They can even be given to small children. You will need the following ingredients:
- pollock fillet - 800 g;
- eggs - 2 pcs.;
- semolina - 2 tbsp. spoons;
- wheat baking flour - 2 tbsp. spoons;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- salt to taste.
The pollock fillet must be sorted out and all possible bones removed, then cut into small pieces. Gently add the eggs, beaten until foam, to the pollock. Chop the carrots on a not very fine grater, and chop the onion as finely as possible. Add vegetables to the egg-fish mixture at the same time. Then add semolina, and after thorough mixing, add wheat flour. Leave the minced meat to stand for a while so that the wateriness disappears.
After that, giving the minced meat the desired shape, put in a well-heated frying pan and brown both sides. Then reduce heat, cover and simmer for an additional 15 minutes.
Fresh (or ice cream) pollock salad
To prepare this salad you will need:
- pollock fillet - 300-350 g;
- egg - 1 pc.;
- mayonnaise - 1/4 cup;
- sour cream - 1/4 cup;
- lemon - 1/2 pc.;
- greens for salad dressing.
Pollock fillets are boiled by putting it in boiling water so that the fish retains its taste. Hard boiled egg. Cut both ingredients into cubes. Sour cream and mayonnaise are mixed. After that, all ingredients are combined and mixed. Then the finished salad is laid out in a bowl, decorated with herbs and lemon slices, which replace salt and make the dish more tender.
