Pollock is a fairly common fishour desk. Despite the lack of pronounced taste, this fish is very popular, because it can cook a lot of delicious and healthy dishes. Yes, not only delicious, but useful. The use of this fish at least a couple of times a week will help saturate the body with phosphorus, potassium, iodine, fluoride, PP and A vitamins. The useful properties of pollock help to maintain health, promote blood pressure, metabolism, increase mental activity, stabilize cholesterol. In addition, nutritionists argue that the beneficial properties of pollock contribute to the maintenance of normal weight, so recommend this fish to patients suffering from obesity. This fish can be cooked in different ways, but today we will talk about how to extinguish pollock.
The easiest way, but no less refined andloved by many, is a pollack stewed with onions and carrots. Ingredients uncomplicated, recipes are not very labor-intensive, but the fish turns out very tasty. So, the recipe is the first. For two servings we need 500-600 gr of fish fillets, 1-2 onions, 2 large carrots, peppercorns, ground pepper, salt, a couple of bay leaves, vegetable oil for frying. Onion is peeled and cut into medium cubes, and fried in vegetable oil until transparent. Add the peeled and coarse carrots to the onions and fry them all together until the carrot is soft. Alaska pollack, remove the fins and bones, cut into small pieces and put them in a frying pan to the onions and carrots. Fill it with a glass of water (warm), add pepper (ground and peas), then bay leaf, salt and close the lid. After the water boils, we reduce the fire and wait for the pollock to be scorched for another 45 minutes without lifting the lid. After the preparation, lay out on plates and sprinkle with chopped greens.
The pollock stewed is the second recipe.We take 1 kilogram of fish, thoroughly rinse it, remove fins, tail, insides and cut into small pieces. Warm the frying pan, add the vegetable oil and heat it. We drop the prepared pieces of fish in flour with spices (salt, pepper) and send it to the pan. If the oil is well calcined, the pollock will have a beautiful golden crust. 2-3 onions onions are cut into half rings, 500-700gr of carrots rubbed on a grater (preferably large). First, fry the onions, and then add carrots, a little salt and pepper to it. Onions and carrots should not be fried in the same oil as the fish. Either take another frying pan, or wash from under the fish. At the end of the frying process, sprinkle vegetables with 1-2 lemons juice and fry for another 5-7 minutes.
We proceed to the final moment of preparationdishes - stewed pollock. In the pan pour ¼ cup vegetable oil, put half the vegetable fry, then lay the fish, and on top of it the remainder of onions and carrots. Add ½ cup of water (preferably warm), close the lid and put the stew for half an hour.
Another delicious recipe - Alaska pollack withvegetables and tomato paste. We take 2 small sized fish and prepare it also, as in previous recipes. Fry a little on vegetable oil (to grab a crust). Onions are cut into half rings or rings, carrots are rubbed on a grater and all this is fried in sunflower oil, adding salt and pepper to taste. Onions and carrots can be taken at your discretion, but so that not to overdo it, and not too little (2-3 pieces of both). In a saucepan, melt 100-150 g of margarine and add 3-4 tbsp there. spoon tomato paste, fry about 10 minutes. Next, add warm water from the calculation, so that the fish traced after it was covered with water at least 1-1,5 cm. Top the roasted vegetables and stew for 40 minutes. You can serve the dish immediately after cooking, but the fish will be much tastier if it is allowed to brew for a while (10-12 hours).