Many different dishes can be prepared from fish. For example, pollock in sour cream is very tasty. The recipe is extremely simple and does not require any special knowledge or experience. Among other things, pollock is extremely useful - it contains many vitamins (A, PP, C, B, etc.), polyunsaturated fatty acids, a large amount of easily digestible protein, as well as macro- and microelements necessary for the human body.
Ingredients for making pollock in sour cream
So, for cooking pollock in sour cream, you need the following ingredients:
- pollock (fillet is best) - 1 kilogram;
- carrots (small size) - 3 pieces;
- onions - 1 piece;
- sour cream (15 - 20% fat) - 200-300 grams;
- vegetable oil - 2-3 tablespoons;
- salt, pepper and spices - to taste;
- flour - 3-4 tablespoons (optional).
How to cook pollock in sour cream: a recipe
Prepare the fish first. Pollock must be cleaned and bone-free. Then rinse it and let it dry a little, then cut the fish into cubes or portions.
It is better not to chop pollock finely, as when frying, the size of the pieces will decrease slightly.
After that, you can do vegetables. To do this, rinse and peel 3 small carrots, peel the onion. Grate the carrots. You can use either a regular coarse grater or Korean carrots. Cut the onion into cubes or half rings, as you like, the dish will not get any worse from this. Heat vegetable oil in a deep skillet.
Grated carrots need to be fried in a pan for literally 5 minutes, then add onions there and mix. During this time, the vegetables will acquire a golden color. Add pollock chunks to vegetables and stir these ingredients. Season with salt and pepper to taste, sprinkle with your favorite seasonings. Reduce the heat a little, cover the pan with a lid and leave the vegetables and fish to stew for 10 minutes. Then add sour cream, mix well and leave to simmer for another 5-10 minutes.
As a side dish for pollock in sour cream, potatoes, rice or any other side dish to the taste of the hostess are perfect.
Next, pour boiled water into the pan so that the pollock pieces are covered with water a little more than half. Then close it with a lid and simmer over low heat for another 15 minutes. It is necessary to ensure that the water does not boil too much, since the pollock should be stewed and not fried. This will make the fish very soft and extremely juicy.
If you want pollock in sour cream to turn out like in a creamy sauce, sprinkle a little flour on the fish before adding it. Then mix the pollock pieces and flour well, and then add the sour cream. Leave to simmer for 5-7 minutes, then add water and stir. So pollock will turn out in a soft sour cream sauce, which will give the dish some zest.
The prepared dish takes on a ruddy and very appetizing appearance.
