Pollock is a healthy fish from the cod family. It contains a minimal amount of fat, so it may taste a little dry. To make pollock tender and juicy, it is better to cook it in sour cream.
Cooking features
Pollock is a fish with a high protein content and low fat content. This product is relatively inexpensive and readily available. In order for the pollock to turn out juicy and tasty after cooking, it must be properly cooked. If you add sour cream during stewing or baking, the taste of the dish will become delicate and rich.
There are a few tricks to making a truly successful pollock-based lunch or dinner. Experienced chefs advise:
- defrost fish only at room temperature, or even better - in the refrigerator (defrosting in warm water or microwave will make the product even drier);
- be sure to strip the film lining the abdominal cavity of the fish (if this is not done, the fish will taste bitter);
- cut off all the fins with a sharp knife before cooking and cut each carcass into several pieces, and not cook the whole fish;
- sour cream for making pollock is better to choose medium fat and not very thick;
- to eliminate the specific odor inherent in all cod fish, you can pickle pollock before heat treatment in lemon juice and add seasonings.
Pollock stewed in sour cream onions and carrots
To cook stewed fish according to one of the most interesting and successful homemade recipes, you will need:
- 1 kg of pollock (headless fish);
- 1 onion;
- 1 carrot;
- 300-350 g sour cream;
- 50 g butter;
- lemon quarter;
- a little salt;
- 2 chicken eggs;
- a little flour;
- vegetable oil (preferably refined sunflower oil);
- spices for fish.
Cooking steps:
- Defrost pollock (in the refrigerator or at room temperature). Cut off the fins of the fish, carefully clean the black films in the abdominal cavity. Trim the tail fins, then rinse the carcasses and cut them into large pieces.
- In a separate bowl, mix a little vegetable oil, the juice of a quarter of a lemon, salt and add fish spices. You can use regular black or white pepper, as well as a ready-made spice mixture. Stir all the ingredients and brush the fish pieces thoroughly with the mixture. Marinate the pollock in an oil-lemon marinade for about 30 minutes.
- Break the eggs into a separate bowl and beat, adding a little salt beforehand. Add flour and mix well to form a smooth dough. In consistency, it should be slightly thicker than pancake.
- Peel carrots and onions. Finely chop the onion and grate the carrots. Fry vegetables in a separate skillet. The onion should turn slightly golden.
- Dip the pieces of fish one by one into the dough and put them on the bottom of the hot cauldron, where you first need to pour a little vegetable oil. Fry the pollock for 2 minutes on each side. Put fried vegetables to the fish.
- Mix sour cream with a glass of water, add melted butter and pour the mixture over the fish. Reduce heat, cover the cauldron and simmer for about 30 minutes.
It is better to serve pollock in sour cream hot. Garnish each serving with a lemon wedge and a sprig of fresh herbs.
Pollock stewed in sour cream and tomato juice
Tomato juice gives the stewed fish a specific taste and pungency. If you mix it with sour cream, you get a delicious sauce. To prepare a successful lunch or dinner, you will need:
- 800 g pollock (headless carcasses);
- 1 onion;
- 1 carrot;
- half a Bulgarian pepper;
- 200 g sour cream;
- a bunch of greens;
- A glass of tomato juice;
- lemon quarter;
- olive oil;
- a little salt;
- a little flour.
Cooking steps:
- Rinse pollock, peel the black film and cut into large pieces. Mix olive oil with lemon juice and salt and marinate fish in this mixture for 20 minutes.
- Peel all vegetables. It is imperative to remove the core of the Bulgarian pepper. Chop the pepper into thin rings, the onion in half rings or finely chop. Grate the carrots on a grater intended for cooking Korean carrots. If there is no such device, an ordinary coarse grater will do.
- In a deep frying pan with a thick bottom, heat the vegetable oil and fry the onions, carrots, and peppers. After 2-3 minutes, put the pieces of fish dipped in flour. You can replace flour with bread crumbs. The fish will turn out to be fried, and the sour cream-tomato sauce will be thicker. Fry fish and vegetables lightly for 2-3 minutes.
- Mix sour cream with tomato juice, add a little salt, chopped herbs. Dilute slightly with water. The sauce should not be too thick, as the water will evaporate during cooking.
- Pour the sour cream-tomato mixture into a saucepan, cover the dishes with a lid and simmer the fish in sour cream and tomato juice for 20 minutes over low heat.
Serve the dish to the table hot, having previously laid out on portioned plates. The fish cooked according to this recipe goes well with fresh vegetable salads, mashed potatoes.
Pollock stewed in sour cream with mushrooms
Pollock goes well with fried mushrooms. The dish will turn out to be very tasty if you first cut the fish into fillets. To prepare a great lunch or dinner, you will need:
- 1 kg of pollock;
- 200-250 g sour cream;
- 300 g champignons;
- 1 small onion;
- 200 g of cheese;
- lemon juice;
- a little salt;
- wheat flour;
- vegetable oil;
- black pepper.
Cooking steps:
- Defrost the fish, peel off the black film lining the belly, cut each carcass into fillets. If the fish is large, cut each fillet into several pieces. Salt and pepper pollock, sprinkle with lemon juice.
- Peel the onion and cut into thin half rings. Peel the champignons and cut each mushroom into 2-4 pieces.
- Pour vegetable oil on the bottom of a refractory saucepan and fry the onions and mushrooms in it for 2-4 minutes. Dip the pieces of fish in flour and place with the onions and mushrooms. Fry for 2-3 minutes on each side over low heat.
- Dilute the sour cream a little with water and pour the contents of the saucepan with the resulting mixture. Simmer under a closed lid for about 15 minutes.
- Grate the cheese and sprinkle it on the surface of the fish with mushrooms stewed in sour cream sauce. Place the saucepan in the oven and cook at 180 ° C for about 10 minutes. During this time, a ruddy cheese crust forms on the surface of the dish, which looks very appetizing.
Pollock with sour cream in the oven
Pollock with sour cream can also be cooked in the oven. This will require:
- 700-900 g of headless pollock carcasses:
- a large jar of sour cream;
- 100 g of hard cheese;
- lemon juice;
- a little salt;
- a little dried dill;
- 100 ml of milk;
- vegetable oil (preferably refined sunflower oil).
Cooking steps:
- Peel pollock, rinse, cut into pieces. Salt the fish a little, sprinkle with lemon juice.
- Grease a heat-resistant form with vegetable oil and carefully put the pieces of fish in it.
- To prepare the sauce, mix sour cream with milk, add a little salt, dried dill. You can additionally use seasonings to your liking. Grate the cheese and pour into the sauce, then mix everything thoroughly again.
- Pour the sour cream cheese sauce over the fish. Place the dish in the oven and bake at 180 ° C for about 30 minutes. The finished dish can be served by placing it on the plates in portions and sprinkling with herbs.
If you want the dish to turn out more juicy, you can cover the form with foil. Open the foil 5 minutes before the end of cooking.
