Pollock is a very common and beloved fish by many. You can buy it practically everywhere and the price is relatively low. Pollock contains many vitamins, has a beneficial effect on the thyroid gland, and is also a regulator of blood glucose levels.
Pollock with potatoes
- pollock fillet - 0.5 kg;
- potatoes 6-8 pcs;
- salt, black pepper;
- sour cream 180 g;
- onion - 1 pc.
Cut the peeled potatoes into thin slices (0.5 cm) and put them on the bottom of the multicooker bowl, salt and pepper. Cut the onion into half rings and put it on the potatoes. Place the fish fillet (thawed and washed) on the onion. Mix sour cream with 100 g of water and pour it into a bowl, trying to evenly cover the fish. Add some salt and spices. We choose the "stewing" program for 40-50 minutes. Serve the finished dish hot. Sprinkle with fresh herbs if desired.
If you cook this dish for 2 servings, then alternate potatoes with fish, and increase the stewing time to 1.5 hours.
Pollock with vegetables
You will need:
- pollock 600-800 g;
- carrots - 1-2 pcs;
- onion - 1pc;
- Bulgarian pepper 1-2 pcs;
- tomato 1-2 pcs;
- salt, spices;
- sour cream 25% - 1-2 tbsp;
- sunflower oil.
Chop the carrots, onions and peppers at random. Pour oil into a deep frying pan, add vegetables and add sour cream. Simmer for 3-5 minutes (sour cream should completely dissolve), add salt and spices. Scald the tomato with boiling water, remove the skin from it and cut into cubes, spread out in a square frying pan. Mix gently and fry for another 3-5 minutes over high heat.
Cut pollock into portions and place in a multicooker bowl, sprinkle with salt and seasonings on top. Transfer the vegetables from the pan to the fish, select the "stewing" mode for 1, 5-2 hours. Fish with vegetable sauce turns out to be unusually soft and juicy, and boiled rice or mashed potatoes are suitable for a side dish.
