Step 1

For cooking pollock stew, according to the recipe, we will need only 20 minutes: We will need two medium-sized fish. I’m not tired of repeating, the main thing in getting a quality dish from any frozen fish is its slow defrosting. Wash the fish with running water, remove the scales, remove the insides and cut into transverse pieces.

Step 2

Put the fish pieces in a separate bowl and add a little soy sauce. Mix the pieces for better soaking the sauce.

Step 3

Prepare one medium bulb.

Step 4

Peel the onion, rinse it and cut into small pieces.

Step 5

Dissolve in a glass with boiled water three full tablespoons of sour cream. We got into the hands of the factory product, but it is quite fat, fresh and good taste. Prepare ground black pepper and bay leaf.

Step 6

We put the pan with a flat bottom on a small fire. Do not add vegetable oil! It is simply not in our recipe. Everything is simple and rustic. Lay in a frying pan pieces of pollock fermented in soy sauce, slicing onions and pour sour cream solution. Bring to a boil and simmer for 7-8 minutes. Then add ground black pepper and pieces of bay leaf. After 2 minutes, cover the pan with a lid and remove from heat.

Step 7

Pollack stew in sour cream is ready. It can be eaten hot or cold. Immediately after cooking the stewed pollock can be served with any side dish, for example, with buckwheat porridge. The dish can be decorated with a piece of pickled ginger or chopped greens.

Many people underestimate the beneficial properties of pollock, believing that the fish belongs to second-class species. However, there are plenty of recipes that will help convince even the most skeptical. Today we will tell you how to extinguish the pollock in sour cream.

Pollock stew in sour cream. Classic recipe

You will need:

• pollock - 1 kilogram,
• onion - 1 piece,
• carrot - 1 piece,
• milk - 300 ml,
• vegetable oil,
• dried oregano to taste
• dill - to taste,
• salt to taste
• ground black pepper - to taste.

Cooking method

• Fish clean. My Drain. Divide into portions.
• Salt, pepper, season with spices. Fill with milk and leave for an hour.
• After the designated time the fish rolls down in flour and fry until golden brown.
• Carrots clean. Rub on a coarse grater.
• Put the fish in the pan.
• Sprinkle with onions, then carrots.
• Sour cream slightly diluted with boiled water and fill it with a fish with vegetables.
• Cover the pan with the lid and leave to simmer over moderate heat for 20 minutes.
• After a specified time, you can take a sample. Serve stewed pollock should be served with a side dish. If desired, sprinkle the top with chopped greens.

Pollock stew in sour cream. Recipe in the oven

You will need:

• pollock - 1.5 kilograms,
• onion - 2 pieces,
• carrots - 2 pieces,
• sour cream with fat content 10% - 200 grams,
• salt to taste
• ground black pepper to taste
• dill - to taste.

Cooking method

• Prepared portions of pollock slices rub with salt, pepper and dill. Leave for a quarter of an hour to marinate.
• Pickled fish laid in a baking dish.
• Clean the onions. We cut into semirings. We spread on the fish.
• Carrots clean. Grate. Distribute evenly on the surface of the onion.
• Add some boiled water to sour cream. Mix well.
• Cooked sauce pour fish with vegetables.
• Sent in the oven, preheated to 180 degrees, for half an hour.
• On the expiration of the designated time we take out the fish from the oven, put it on a la carte plates and serve to the table. Enjoy your meal!

Another delicious recipe

You will need:

• pollock - 1 kilogram,
• carrot - 1 piece,
• onion - 1-2 pieces,
• sour cream with a high percentage of fat - 400 grams,
• vegetable oil,
• seasoning for fish to taste
• salt to taste
• water - 1/2 cup.

Cooking method

• Pollock my Remove the fins. Cut into large chunks.
• Salt, pepper, season with spices. Leave for half an hour.
• While the fish is pickled, let's take some vegetables.
• Clean the onions. My We cut into semirings.
• Carrots clean. Grate.
• In a skillet pour a small amount of vegetable oil.
• In hot oil, fry onions and carrots until golden brown.
• Pour water. Add some salt.
• We spread the fish.
• Pour sour cream.
• Cover the pan with the lid and simmer for 20 minutes.
• At the expiration of the specified time braised pollock ready for use. A great addition to the fish will be mashed potatoes or boiled rice. Eat on health!

The presented recipes for stewed pollock are quite simple, but the result will undoubtedly be enjoyed not only by you, but also by your household, and even the most fastidious guests. Dear visitors of our portal, you may know other ways to extinguish the pollock in sour cream sauce, we will be extremely grateful if you share them in the comments to this text.

Recipe 1: Pollock in sour cream with onions and carrots

Pollock stewed in sour cream according to this recipe, cooked on the stove in a frying pan. It turns out juicy, tender and remarkably in harmony with vegetables. And since they are added to the dish quite a lot, you can not cook a side dish.

Ingredients

  • 2 pollack;

  • 3 bulbs;

  • 2 carrots;

  • 150 grams of sour cream;

  • 40 grams of oil;

  • spices, you can take a mixture of seasonings for fish.

Cooking

1. Defreeze carcasses of pollock. Remove the fins, clean the abdomen and cut into pieces of three centimeters wide. Sprinkle with spices and can be left on time.

2. We clear onions, we cut into half rings. We clean the carrots too and chop straws.

3. Fry vegetables in a pan until half cooked.

4. Lay out the pieces of seasoned fish. Cover and simmer in your juice for 5 minutes.

5. Add sour cream. If it is thick and oily, then it can be diluted with boiled water. Immediately season the sauce with salt.

6. Cover the skillet and stew the fish for another 10 minutes. This will be enough for it to soak in the sauce, but before it gets away from the bones.

Recipe 2: Stewed pollen in cream with paprika

For the preparation of stewed pollock in this recipe, in addition to sour cream, you will need ground sweet paprika. It goes well with sea fish. Preparing a dish on the stove.

Ingredients

  • 600 grams of pollock;

  • 200 grams of sour cream;

  • 1 spoon of paprika;

  • wheat flour;

  • butter;

  • Dill greens;

  • 1 onion.

Cooking

1. Cut pollock into portions.

2. Roll in flour and fry in a pan until golden brown. Cover is not necessary, cook over high heat.

3. Cut the onion, fry separately, then combine with the fish.

4. Mix sour cream with 100 grams of oxen, add salt and paprika. Well, beat with a fork so that there are no lumps.

5. Pour cream sauce into the fish.

6. Cover and simmer for 10 minutes.

7. Add chopped dill, turn off.

Recipe 3: Baked pollock in sour cream cheese

The simplest recipe for pollock in sour cream, which consists of only one stage. It is enough to put the food in the form and send for half an hour in the oven. Bake fish at 190 degrees, the oven must be turned on immediately.

Ingredients

  • 2-3 pollock carcasses;

  • 7 tablespoons sour cream;

  • 3 spoons of milk;

  • 90 grams of cheese;

  • 0.5 tablespoons of dried dill;

  • seasonings.

Cooking

1. Prepare the carcasses in the usual way, remove the fins, wash, clean the abdomen.

2. Cut the pollock slices, put in a greased form.

3. Mix sour cream with milk, add seasoning, dried dill, pour the form with fish pieces.

4. If you have time, then the fish can be left to pickle in sour cream sauce. Pollock from this will only become more tender and juicier.

5. Fall asleep with grated cheese and in the oven! Cook until crispy crust on the surface.

Recipe 4: Stewed salted pollen with sour cream and potatoes

To prepare such pollock in sour cream you will need a stewpan or cauldron. This dish is something medium between the first and second. If necessary, independently adjust the amount of liquid, add or decrease.

Ingredients

  • 3 pollack;

  • 6 potatoes;

  • 180 grams of sour cream;

  • 1-2 onions;

  • butter;

  • 1 carrot.

Spices: oregano, nutmeg, salt, pepper.

Cooking

1. Fry chopped onions and grated carrots.

2. We clean the potatoes, cut into slices. Half laid on the bottom of the saucepan, sprinkled with salt.

3. Cut the prepared carcasses of the pollock into pieces, put them on top of the potatoes, sprinkle with oregano, pepper, salt.

4. We spread roasted vegetables.

5. On top of the rest of the potatoes, salt again, add more spices.

6. Mix sour cream with a pinch of nutmeg, pour into a saucepan.

7. Pour 300 ml of boiled water. It is possible more or less.

8. We cover the saucepan, let the dish boil, then remove the fire and simmer for an hour.

9. At the end add the greens, put the bay leaf and turn it off.

Recipe 5: Braised pollock in cream and onion in a pot

This dish will require a pollock fillet, which you can buy or free the carcass from the bones and ridge yourself. The number of ingredients is calculated on one portion pot.

Ingredients

  • 200 grams of pollock;

  • 1 onion;

  • 0.5 tsp. spices for fish;

  • ¼ lemon;

  • 40 grams of cheese;

  • pinch of dried dill;

  • 70 grams of sour cream.

Cooking

1. Cut the fillet into neat strips two centimeters wide. Rub with spices for fish, pour juice from a piece of lemon. Usually there is salt in the seasoning, but if not, then the fish can be slightly salted.

2. We leave pollack for 15 minutes.

3. Mix sour cream with dill, lightly salt, do not need much.

4. The onion needs to be cleaned and cut with neat rings.

5. Lubricate the pot with oil inside, put half the onion on the bottom.

6. We put on top pickled fish pieces.

7. And now again onions and pour sour cream.

8. Fall asleep with grated or chopped cheese and send the pot to the oven for 40 minutes.

Recipe 6: Baked pollock in sour cream with potatoes

A great way to cook pollock with sour cream in the oven, which eliminates the need to make a side dish. Convenient, easy and fast. Fresh tomatoes give a special taste to the dish, they must be ripe.

Ingredients

  • 2 pollack;

  • 10 potatoes;

  • 300 grams of sour cream;

  • 4 tomatoes;

  • spices for potatoes;

  • spices for fish;

  • 3 bulbs;

  • 4 tablespoons of vinegar essence;

  • 180 grams of cheese.

Cooking

1. Dilute the vinegar in a glass of water, mix and add the onion sliced ​​into half rings.

2. We clean the potatoes, cut into slices, sprinkle with spices for potatoes, but you can use any other or just salt. We spread in a greased form.

3. Slice pollock into portions, rub with spices for fish, spread on top of tiled layer.

4. Squeeze the onion from the vinegar, sprinkle the pollock slices.

5. Cut the tomatoes into circles, spread on the dish. Too thin pieces do not need.

6. Beat the sour cream with a fork with salt and coat the entire dish on top.

7. Bake for about half an hour in the oven at 180 ° C.

8. We get, we fall asleep with grated cheese and bake for another half hour, perhaps a little less. We focus on the readiness of potatoes, it should be easily pierced with a sharp object.

Recipe 7: Braised pollock in cream and wine

A variant of a polished pollock dish. Ideally, white wine is used, as it is best combined with sea fish. But if it is not, then you can use a wine of another kind.

Ingredients

  • 2 pollack;

  • 4 spoons of flour;

  • 1 onion;

  • 150 grams of sour cream;

  • salt pepper;

  • butter;

  • 100 ml of wine;

  • 1 scoop of browned flour.

Cooking

1. Cut the washed and prepared fish into pieces and breaded in flour.

2. Fry on both sides in oil.

3. As soon as the pollock was turned over to the second side and fried a minute, add the onion sliced ​​in half rings. You can move the fish in the direction of the spatula and fry vegetables in the vacated area.

4. As soon as the onions become transparent and begin to roast, pour the wine into the pan, cover and simmer for 5 minutes.

5. Sour cream mixed with roasted flour. To make sautéing, simply pour a spoonful of the product into the frying pan (dry) and fry until creamy color.

6. Add 50 ml of water, salt, pepper to the sauce and send it to the pan with fish and wine.

7. Cover and simmer another 10 minutes.

8. Done! It remains only to sprinkle the dish with greens. And it is better to serve it with fresh cucumbers and radishes.

Recipe 8: Pollack in sour cream with tomatoes

Another version of stewed pollock with sour cream, which will need fresh tomatoes. We will cook on the stove with pre-roasting fish.

Ingredients

  • 2 pollack;

  • 4 tomatoes;

  • 2 bulbs;

  • 150 grams of sour cream;

  • 1 Bulgarian pepper;

  • oil and seasonings.

Cooking

1. Cut the pollock in portions, roll in flour and fry on both sides. We shift in a saucepan.

2. Dice the onion, fry until transparent and also send to the pollock.

3. Put the sliced ​​Bulgarian pepper there.

4. On tomatoes, make a cross-cut, drop for half a minute in boiling water, then in cold water. Remove the skin and cut into cubes. If you confuse the seeds, you can remove them before chopping tomatoes.

5. Combine the tomatoes and sour cream, add the spices and shift them to the saucepan with the fish.

6. Close the lid and stew. Usually, 15 minutes is sufficient until complete readiness, since the pollock has already undergone heat treatment.

Pollack stew in sour cream - tips and tricks

  • Fins from fish are easily removed with kitchen scissors. And at the same time the risk of a cut is minimal. They are also convenient to cut off the excess skin from the carcass and minor damage.

  • Lemon juice is the perfect addition to any fish, regardless of recipe. And pollock from the presence of this ingredient only wins. Pieces can be pickled with lemon juice before cooking, or simply sprinkled when assembling the dish.

  • Pollock - fairly dry fish, devoid of fat. Therefore, if you want to cook a really tender and juicy dish, then do not regret greasy sour cream, butter.

  • To remove the unpleasant smell of fish from a cutting board or other dishes, rinse with vinegar water, you can with lemon juice. Also useful are fresh citrus crusts, which can simply rub the surface of dishes, knife blades or boards.

  • Inside the abdominal cavity of a fish, you can notice a dark film. It must be scraped with a knife. The film can give an unpleasant taste and bitterness to the dish.

• If the fish is fried before stewing, then the slices should be breaded in wheat flour. If the product is simply fried, you can use breadcrumbs or semolina. They give a beautiful and crisp.

We all know that pollock has almost no taste. However, during the period when there was practically no other fish in our domestic stores, many housewives learned to make real culinary masterpieces of it, which have not only a wonderful aroma, but also impeccable taste.

Do not forget that this fish is very useful, as it is a real storehouse of vitamins and minerals. Plus, it is cheap, as a result of which every woman can pamper her family.

There are many recipes according to which you can cook the pollock in the oven. At the same time, whichever of them you choose, the fish will be very tasty. But remember, you need to cut it into small pieces. The fact of the matter is that it will better marinate and be more juicy.

So, let's see how the pollock are prepared by real professionals.

First recipe

Ingredients:

• pollock fillet;
• salt pepper;
• sour cream;
• carrot;
• mayonnaise.

Cooking:

1. Cut the fish into pieces.
2. Mix roasted chopped onion, grated carrots (roasted), salt, pepper, mayonnaise and sour cream.
3. Prepare the mixture with the slices of fish and place on a baking sheet.
4. Leave for 30 minutes to be present and only after that put it in the oven.

Second recipe

Ingredients:

• fish fillet;
• potatoes;
• sunflower oil;
• mayonnaise or sour cream.

Cooking:

1. Mix all ingredients (onions and carrots must be fried) except potatoes and sunflower oil. Grease with fish pieces.
2. While the fish is pickled, you need to peel the potatoes and cut them into small pieces.
3. After that, grease a baking sheet with sunflower oil and put the potato pieces.
4. Then put the fish on top of the potatoes and pour the mixture on top.
5. Leave the future dish for 20 minutes to soak it.
6. Turn the oven on for 40 minutes.

Third recipe

Ingredients:

• fish fillet - 1 kg;
• sour cream - 500 ml;
• carrot;
• pepper, salt.

Cooking:

1. Cut the fish into large pieces and place in a deep griddle. But remember, before this it must be lubricated with vegetable oil.
2. After that, rub the carrot and place it on top of the pollock. Salt and pepper.
3. Now cut the onion into rings and lay out a layer. Pepper and salt.
4. Pour all the sour cream and bake in the oven for about 1.5 hours.

As you can see, cooking pollock is actually very simple and quick.

Enjoy your meal!

Want to balance your diet? Love tasty dishes, but watch for weight? Then your all is an ocean fish. Replenish the menu with fish delicacies - and the body will thank the slender taut figure, the skin will shine, strength will appear, and fatigue, drowsiness will go into oblivion. Cod, halibut, hake, pollock - for every taste and wallet. Dietary and not very, fish nourishes the body with phosphorus and Omega-3 and Omega-6 fatty acids. Detailed photo recipes will help you navigate and prepare a culinary masterpiece in your own kitchen.

Pollack stew in sour cream with onions and carrots: a recipe with photos

Remember the menu of kindergartens and schools? And sanatorium food? “Well, again, this fried / steamed pollock with rice. How fed up with fish, they could have offered meat, ”at least once such thoughts were visited by many of us. And absolutely in vain. Record holder for iodine, pollock has a beneficial effect on the activity of the thyroid gland. Phosphorus improves brain function, nerve endings; easily digestible protein is the basis for growth and development of the body. Finally, Omega-3 and Omega-6 fatty acids are responsible for body temperature, pressure, skin condition, and mental activity.

Pollock belongs to the cod family. Fish - the inhabitant of the cold waters of the Pacific Ocean. Of particular value is its liver, because it contains more vitamin A than cod liver. The cost of pollock is low relative to most seafood. A small amount of bones, except for the ridge, makes this fish convenient, easy to prepare. Braised pollock with onions, as well as carrots with sour cream sauce perfectly diversifies the daily menu.

For cooking you need freshly frozen pollock. When choosing a fish, pay attention to the quality of the product freeze. Dry implies no ice on the surface of the product. According to the recipe, you will need:

• dry freeze pollock - 1.5 kg;
• onions - 4 large onions;
• carrot - 3 pcs .;
• sour cream (25% fat) - 500 g,
• salt, spices - to taste.

Pre-thaw pollock fish. Cut off the head.

Using special scissors for fish, we cut off the fins and cut off the tail.

Gutting, removing the black film from the surface of the abdomen of pollock.

Do not discard pollock liver. Rinse, set aside, then add to the fish.

Rinse the cleaned fish with cool water. Cut into portions (pieces) 2-3 cm thick each, trying to get into the cartilaginous parts of the ridge. Peel the onions, wash with water. Prepare carrots by scraping off the top layer of the skin.

In the next step, pick up the pieces of pollock with butter and spices. It will take:

• 3 tbsp. spoons of oil (refined vegetable);
• 0.5 tsp lemon juice;
• 5 g pepper mixture, fish spices.

Take a deep bowl (bowl, salad bowl). Put the fish, pre-smeared with salt each piece. Sprinkle ready-made spices for the fish, pepper mixture. Pour vegetable oil, better than olive oil. Drip lemon juice. Stir the pieces in your hands so that each is smeared with marinade. Leave for 20 minutes.

During this time, cut into half rings, half a centimeter thick, onions. Chop the carrot into slices. Prepare sour cream sauce: half a liter of sour cream with 200 ml of warm water, 50 g butter, salt to taste. Mix thoroughly until a homogeneous mixture.

Then heat the pan. While it is warming up, make a batter of two chicken eggs and 4 tbsp. spoons of flour (with a slide). Remove slices of pollock from marinade, dip in batter and fry quickly until light yellow crust appears.

Fill the saucepan or roaster: lay out the fried fish, prepared vegetables. Lightly salt each layer, add spices to taste. A large number of spices will overshadow the taste of fish, so do not be very zealous.

Pour all the cream sauce. Put the stew out. As soon as the sauce boils, reduce the heat to minimum, cover the saucepan tightly with the lid.

In half an hour, an appetizing and healthy diet fish will be ready.

The recipe of cooking with potatoes and vegetables in the oven

Cook the pollock, stewed in a low-fat sour cream, with potatoes and vegetables is possible in the oven. For the recipe you will need:

• pollock fillet (dry freezing) - 1 kg;
• potatoes - 1.5 kg;
• onion (bulb) - 500 g;
• fennel root - 1 pc. medium size (about 0.5 kg);
• broccoli (frozen or boiled) - 300 g;
• carrot - 0.5 kg;
• milk - 0.5 l;
• flour - 2 tbsp. spoons;
• salt, black pepper.

The cooking process will consider in stages.

1. Remove the fish fillets from the package, put them in a shallow bowl. Set aside until full defrosting. After some time, remove, place on a chopping board, cut into large pieces. To make the fish juicy, return the pieces back, cover with raw milk for 15-20 minutes.
2. At this time, prepare the vegetables. Peel onion, fennel, carrot, rinse under running water. Peel potatoes, rinse them.
3. If in the freezer of your refrigerator there are frozen cabbage - Brussels sprouts or broccoli - get defrosted. If you are a happy owner of fresh cabbage, boil it until half cooked in lightly salted water. Drop in a colander, let drain.
4. Cut the onion, fennel into half rings with a thickness of up to 1 cm, and grate the carrots. Potatoes should be cut into plates to half a centimeter thick.
5. Separately, pour the flour on the plate for breading. We get fish, season with salt, pepper to taste. Dip in flour.
6. We spread in a brazier in layers: potatoes, onions, pollock, fennel, carrots, cabbage.

Dilute sour cream with water in the ratio 4: 1. Lightly add some salt and stir to a smooth consistency. Fill the pollack with vegetables obtained by such a simple way sauce. Sent to preheated oven at 180 ° C for 40 minutes. Enjoy your meal!

How to cook pollock fillet with sour cream in a slow cooker?

Do you know how to cook the pollock stewed in skimmed sour cream, so that the calorie content of the dish strongly tends to zero? We take fillets (1 kg), wash them, lay them out on a paper towel, remove excess water. We salt, we grease or we sprinkle with spices for fish. Peeled onions (3 pcs.), Cut into large rings. For 15 minutes, soak the fish with onions in milk (0.3 l). We spread the fish in a slow cooker, on top - a layer of onions. Making sour cream sauce:

• sour cream - 200 ml;
• fish broth - 100 ml;
• chicken egg - 1 pc.

A delicious addition will be 100 g of grated cheese, added to the mixture. Fill the fish, turn on the mode "Stew" for 15 minutes. Dietary dish is ready.