Today I want to tell you how pollock is prepared in a slow cooker with carrots and onions. The advantage of a multicooker is that it can cook healthy fish that save everything useful material and won't burn. For these purposes, the program "Extinguishing" is used. From the liquid, only clean drinking water is added. Stewed pollock with carrots and onions can be served at the Lenten table on certain days.
If you do not adhere to a lean diet, then the fish can be stewed with the addition of cream. You can add a small amount tomato paste or ketchup, then the finished dish will acquire a pleasant tomato flavor.
Pollock is relatively inexpensive fish. And it is easy to work with, the fins are well cut with scissors, and it is convenient to remove the scales with a small sharp knife or a special device. It is also important to remove the black film inside the abdomen, it is because of it that the bitter taste appears in the fish after heat treatment. Such fish will be an excellent addition to a potato side dish, boiled vermicelli or buckwheat.
Ingredients for making pollock
- Pollock - 1 pc.
- Water - 100 ml.
- Carrots - 0.5 pcs.
- Onion - 1 pc.
- Olive oil - 2 tbsp.
- Seasoning - to taste.
- Salt - to taste.
How to cook pollock in a slow cooker with carrots and onions
Peeled and gutted pollock cut into medium pieces. If more fish is taken, but of a small size, then the carcasses can simply be cut into 3-4 parts.
Add to multicooker bowl olive oil. Lay out the prepared fish. Sprinkle it with salt and seasoning, it can include coriander, cumin, paprika or ginger. If salt is present in the composition of the seasoning, then you can not add table salt. You should pour this ingredient to your liking. 
Now you need to prepare the vegetables. Peel the carrots from the skin, and then grate with large chips. If whole carrots were chopped, then the remains can be frozen, and then used to make soup. 
Peel the onion and cut into half rings. 
Add carrots and onions to the fish. 
If required, salt the vegetables and sprinkle with spices. Pour in water so that the contents are stewed and do not burn. 
Select the "Extinguishing" mode for 1 hour. If you like half-cooked vegetables with a slight crunch, then you can turn off the slow cooker earlier. 
In principle, pollock can be served with stewed carrots and onions, or add more suitable garnish. Bon Appetit! 
Pollock in a slow cooker is a simple dish. In a multicooker, it is even more straightforward. Not to mention the fact that pollock is a real symbol of a budget dish. They say about such "excellent quality at a modest price." And really cheap, but so tasty!
Actually, cooking pollock in a slow cooker is one of the "instructive" recipes, and not at all sophisticated and complex experiments. This dish is for beginners. You know, there are recipes that are valuable in every family as basic ones. And here is one of them. Learning how to properly cook pollock fillet with vegetables.
You can take any vegetables, but the main ones are onions and carrots. I also used tomatoes and eggplant. Can you add more bell pepper, a clove of garlic, and instead of sour cream (or together with it), use tomato paste or mustard.
Yield: 3 servings.
Ingredients
- pollock - 400 grams
- onion - 1 piece
- vegetable oil (refined) - 30 ml
- carrots - 1 piece
- eggplant - 1 piece
- tomatoes - 3-4 pieces
- sour cream 150 grams (any fat content)
- black fresh ground pepper taste
- salt to taste
- water 50 grams
Cooking
We prepare pollock: we clean, cut off the tail and fins, clean it from the insides, etc. We wash the fish in warm water.
We cut pollock into small pieces.
Now vegetables. Cut the onion, coarsely three carrots.
Onions and carrots are sent to the multicooker bowl, after pouring vegetable oil there. We put the slow cooker in the "Extinguishing" mode and, with the lid open, fry the vegetables well for about 8-10 minutes. Stir the vegetables from time to time. Both carrots and onions will become soft as a result, and the onions will also be golden, as if lightly fried in a pan.
Cut the eggplant and tomatoes into rings.
As soon as the carrots and golden onions reach the condition described above, spread the vegetables on them.
The next layer is determined by pollock, after which we pour 50 ml cold water. Salt and pepper fish with vegetables. You can add your favorite spices.
Each piece of fish is carefully greased with sour cream.
After that, close the lid of the multicooker and cook in the "Extinguishing" mode for about 30-35 minutes.
When the time is up, we take out the fish with vegetables and immediately lay them out on plates.
That's all, pollock in the slow cooker is ready. Just?
If desired, the dish can be decorated with herbs, and boil rice for a side dish.
Stewed pollock in sour cream is very tender and tasty. However, such fish can be cooked not only with the presented dairy product, but also with other ingredients. Let's look at a few recipes.
How to cook stewed pollock in sour cream?
For this dish we need:
- table salt, ground allspice - to taste;
- frozen pollock - 2 large pieces;
- fat sour cream - 210 g;
- drinking water - a third of a glass;
- wheat flour - a little.
The cooking process
Stew is prepared quite quickly and easily. To do this, you need to completely defrost the fish, wash it well, cut off the fins and tail, and then chop it into pieces up to 3 centimeters thick. Next, the product must be flavored with salt, roll in wheat flour and put in a saucepan, where drinking water was previously added. After boiling, the dishes must be closed and the dish stewed for a quarter of an hour. After a while, the pieces of pollock must be turned over, put sour cream on them and cook in the same way for another 10 minutes.
How about mayonnaise?
Pollock stewed in mayonnaise is just as tasty and fragrant as with sour cream. However, the principle of their preparation is slightly different. For this dish we need:
- medium-fat mayonnaise - 180 g;
- frozen pollock - 2 pcs.;
- bay leaf, ground pepper, dried thyme and basil, salt - optional;
- lemon juice - from half a fruit;
- drinking water - a little.
Cooking process
Pollock is very tasty, but not satisfying. After all, there is practically no fat in such a product. To correct this situation, we decided to additionally use mayonnaise. Also, for the preparation of the presented dish, you should definitely buy aromatic seasonings. Thus, pieces of fish need to be put in a bowl, flavored with spices, mayonnaise and lemon juice, mix well and leave to soak for half an hour. After the lapse of time, the fragrant product must be placed in a saucepan, pour a little water into it, close the lid and cook for 23 minutes, turning occasionally.
It is worth noting that the calorie content of stewed pollock, even with the use of mayonnaise, is not very high. Therefore, such a dish can be prepared without fear of spoiling your own figure.
How to cook pollock in sour cream in a slow cooker?
This dish is made as easily and quickly as in a frying pan. To do this, you must purchase:
- vegetable oil - a few large spoons;
- wheat flour - for rolling fish;
- thick sour cream - 190 g;
- frozen pollock - 2 pcs.;
- salt, pepper - at will.
Cooking process
Stewed pollock in sour cream in a slow cooker will turn out to be more tasty and fragrant if you fry such fish a little. To do this, sprinkle the peeled and chopped product with spices, roll in flour, and then put it into the bowl of the device, pour in vegetable oil and cook in the baking mode for 10 minutes (turning occasionally). Next to the fish you need to add thick sour cream and turn on the extinguishing program, and set the timer for half an hour. After this time, the dish will be ready to eat.
How to cook fish with vegetables?
Pollock stewed in a slow cooker with vegetables turns out to be especially satisfying, fragrant and tasty. This will require:
- white bulbs - 2 heads;
- frozen pollock - 2 pcs.;
- carrot - 1 pc.;
- sunflower oil - a few tablespoons;
- wheat flour - a little;
- salt, allspice - add to taste.
Cooking process
The stew is prepared as follows: vegetables must be peeled and finely chopped, and then fried in vegetable oil in the baking program (10 minutes). Next, the ingredients should be laid out processed, flavored with spices and rolled in sifted flour pieces of fish. To make them well cooked, you should add a little water to them. Stew such a dish should be in the appropriate mode for half an hour.
How to apply?
Pollock stewed with onions and other ingredients must be served at the table along with some garnish (mashed potatoes, boiled buckwheat, etc.) and fresh herbs.
If you love seafood, but are on a budget, then by all means, evaluate pollock, which perfectly combines affordable price and the most delicate taste. With this low-fat dietary fish, you can cook a lot of different dishes. fine dining. You can find recipes for several of them in this article.
Preparing the necessary ingredients
Regardless of the recipe chosen, it is necessary to prepare all the ingredients. We take a fish, wash it with water, clean it from scales, fins and all the insides. Cut into steaks, along the ridge, after removing it, or leave the whole. If you use frozen fish, then there may not be any issues with cutting and cleaning, because. often it is sold already in a form suitable for cooking. Defrost it naturally - leave at room temperature for the night.
You choose vegetables in each specific recipe to your taste, but almost all use onions, carrots, bell peppers and tomatoes. Wash all the vegetables thoroughly, clean and chop: finely chop the onion or cut into rings, three carrots on a coarse grater or cut into rings, cut the bell peppers and tomatoes into medium strips or rings.
All the basic components are ready, we begin to create.
Pollock for a couple
A dish that is easier to prepare is difficult to find, which does not affect the taste at all. The fish turns out juicy and soft, you can feast on it without harming the figure.
First, pour clean drinking water into the multicooker bowl, place a special grill on top for steaming. We take a fish, cut into steaks 2-3 centimeters wide, and put it on a wire rack. Next we load vegetables, it goes well with broccoli, cauliflower, green beans, carrots, green peas. We turn on the "steaming" mode, set the timer for 30 minutes and calmly go about our business.
Pollock in tomato sauce
Pour vegetable oil into the bottom of the multicooker and turn on “frying” or “baking”. We send the chopped onion to the heated oil and let it fry until a translucent golden color with the lid open. Then add grated carrots Bell pepper and tomatoes and leave for another 10 minutes. When all the vegetables soften slightly, add two cups of tomato or a few tablespoons of tomato paste diluted in water. Everything together languishes for another 5-10 minutes.
We load pieces of pollock into the resulting tomato sauce, add the necessary spices, close the lid, switch to the “stewing” mode for 40-50 minutes and wait.
Pollock in sour cream cheese sauce
Similarly with the previous recipe, we prepare vegetable frying, just do not add tomato and tomatoes to it. When the vegetables are lightly fried all together, spread the sliced \u200b\u200bpotatoes in one layer on top (you can replace, for example, eggplant), fish on top. On each slice of pollock we put a ring of tomato and a sour cream-cheese mixture on top. For the sauce, mix sour cream and grated cheese on a coarse grater. We turn on the “extinguishing” mode on the timer for 40 minutes, if it turns out to be not enough, add another 10.
Fried pollock
Coat the pre-cut fish on all sides with seasonings and let stand for a while. At this time, pour vegetable oil into the multicooker and turn on the "frying". Roll each piece of fish on both sides in flour and put in hot oil. When fried until golden brown, turn over to the other side and wait for the same effect.
Pollock baked in foil
Sprinkle chopped or whole fish generously with spices and leave to brew. We lay out a sheet of foil at the bottom of the bowl, put the fish in the center on it. You can add any vegetables cut into rings or just sprinkle with lemon and sprinkle with finely chopped herbs. If you decide to add vegetables, then add them around to the fish slices, and put them inside the whole fish. Close the foil and bake for 30-40 minutes.
You can bake, fry, stew or steam pollock - in any case, this fish will retain its delicate juicy taste, and a slow cooker will help save the maximum amount of nutrients.
Step-by-step recipes for cooking pollock in a slow cooker with carrots, onions, potatoes, sour cream and tomato cream sauce
2018-02-19 Oleg MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
11 gr.
2 gr.
carbohydrates
3 gr.76 kcal.
Option 1: Pollock in a slow cooker with vegetables in tomato cream sauce - a classic recipe
Vegetables, in addition to sauces, help to make fish, even a dryish variety, tender, juicy and remarkably tasty. Even the simplest sautéing allows you to turn a banal pollock in a slow cooker with carrots into a worthy treat. You know the art of working with spices, which means that the dish will have no equal! If this is prohibitive complexity for you, just use a ready-made set, as a rule, it is compiled according to classic recommendations and will come in handy.
Ingredients:
- one kilogram of pollock;
- two carrots;
- paste, tomato - a tablespoon;
- three medium bulbs;
- 20% cream - 200 ml;
- half a teaspoon of spices "For fish";
- two small bay leaves;
- refined sunflower oil.
Step-by-step pollock recipe in a slow cooker with vegetables and sauce
First of all, we slowly defrost the fish, and it is best to do this in advance by placing the package with the carcasses in the common compartment of the refrigerator overnight or leave it in the same form at room temperature. Do not try to speed up the process in warm water or a slow cooker, quick defrosting will damage the fish, it will become even drier.
Scouring the carcasses with a knife, thoroughly rinse the thawed fish. Having removed all the fins, tails, we free the bellies from the insides, after which we wash them again, removing the black film that covers the abdomen from the inside.
After drying with towels, cut the fish into portions and put in a bowl. Sprinkle with salt and add some spices, mix well. We set aside the pollock bowl, it needs time to absorb salt and spice aromas.
Rinse the peeled vegetables with water. Three large carrots, cut the onions into thin rings.
We turn on the slow cooker in any frying mode, pour three tablespoons of well-refined oil into the bowl. After waiting two minutes, lower the vegetables and fry them with regular stirring until soft.
Combine cream with tomato. After adding a little salt and the remaining spices, stir the sauce thoroughly.
In the bowl, to the vegetables fried until golden, we lower the pieces of fish. After mixing, pour in the tomato-cream sauce.
We transfer the multicooker to the “Extinguishing” mode, set the time on the timer to 30 minutes, and press start. Five minutes before the program stops, add lavrushka to the fish.
Option 2: A quick pollock recipe in a slow cooker with sour cream and cheese
Traditional dish from the menu fish day". No frills, everything is strict and reliable in the Soviet way, except for the sake of aroma we add newfangled spices. If your task is to set the table in the style of the last century, sprinkle pollock with pepper and oregano. In the recent past, this fragrant herb was also used as food, but under its native name - oregano.
Ingredients:
- pollock, medium-sized - 1 kg;
- medium-calorie sour cream - one and a half glasses;
- mix of spices Provencal herbs"- 1/2 spoon;
- three bulbs;
- 100 grams of fresh "Russian" cheese.
How to quickly cook pollock in a slow cooker
We cut off all the fins from the fish, cut off the tails. Washing the carcasses with water, carefully scrape the skin with a knife to remove the remnants of the scales. After gutting the insides, cut the carcasses into portions and dry them well, weigh the required amount.
Putting the pieces in a bowl, sprinkle with spices, salt a little and mix well so that the spices envelop the whole fish. You can use other spices, but do not take too bright flavors, the fish do not like this.
Pour a little oil into the cooking bowl and spread it all over the bottom. We spread the fish in a slow cooker and evenly pour the pieces with sour cream.
By turning on the timer for 45 minutes, we launch the "Baking" option.
While the fish is baking, grate the cheese with a fine grater. Sprinkle pieces of pollock with prepared shavings ten minutes before the end of the set cycle.
Option 3: Pollock fillet in a slow cooker with potatoes
If a slow cooker is your best friend in cutting down on time spent in the kitchen, why not prepare the dish right away with a side dish? You don’t need to bother separately, boiling potatoes or pasta, even banal porridge, and it takes precious minutes. So, we cook fish in white sauce, with potatoes.
Ingredients:
- potatoes - six large tubers;
- pollock fillet - 3 pcs.;
- large head of onion;
- 22% cream - 150 gr.;
- mayonnaise - 70 ml.
How to cook pollock fillet in a slow cooker with potatoes
We clean all vegetables, rinse with water. Cut the onions lengthwise, chop into half rings. We cut the potato tubers into thin washers and divide them in half, fill them with water.
Thoroughly wash the thawed pollock fillet, then blot dry and cut into slices at least 3 cm wide.
Lightly grease the bottom of the cooking bowl with refined oil and put a part of the onion into it, evenly, over the entire bottom.
On top of the onion layer lay out the dried potato semicircles. Lightly sprinkle the potato layer with pepper and salt, moisten with mayonnaise.
Lay the pieces on the potatoes fish fillet, close them with the remaining onion. We apply mayonnaise on top in the form of a mesh and gently rub it all over the onion.
Pour the products placed in the bowl with cream, close the lid.
Select the "Baking" mode on the panel, run the program for 40 minutes.
Option 4: Pollock steamed in a slow cooker
Descriptions of steamed dishes are more often similar to the reasoning of a dietitian. Why not just say it's delicious? And in fact it is exactly so! Do not try to season the fish with spices with a margin, this is useless. Steamed pollock is good because the taste of the fish itself is very clearly felt, and the spices are only designed to emphasize it.
Ingredients:
- pollock, without heads - 1.2 kg;
- dried cilantro and coriander seeds - half a spoon each;
- any spices for fish - 1/2 tsp;
- a sprig of fresh dill and a couple of sprigs of parsley.
Step-by-step recipe for steamed pollock in a slow cooker
Having scraped off the remnants of the scales from the thawed fish, remove the insides, cut off the tails. After washing with water, cut into pieces 3 centimeters wide.
Putting the fish in a bowl, add spices and salt. Mix well, let stand for a quarter of an hour.
We fill the cooking bowl with boiling water, install the steam container.
We lay out sprigs of washed greens along the bottom of the container, put pieces of fish on top.
Having tightly closed the lid of the multicooker, we start the “Steam” program for half an hour.
Option 5: Fried pollock with onions in a slow cooker with sour cream
The next dish with serious claims is to push the much-loved cod under an onion coat. There is no need to fiddle with the oven, and then also wash the brazier, everything is prepared in one container and is extremely simple. According to this recipe, pollock is also prepared in a slow cooker with carrots, respectively, replacing onions with it. The only addition is that medium-calorie mayonnaise is used instead of sour cream.
Ingredients:
- fresh-frozen pollock - three small carcasses;
- large onion;
- 300 gr. sour cream, fat content not less than 20%:
- a third of a small lemon;
- flour for breading;
- a set of spices "For fish dishes";
- refined vegetable oil.
How to cook pollock with onions in a slow cooker
After defrosting pollock, cut off all the fins. After gutting the insides and cutting off the tails, we thoroughly wash them. Dry the fish with towels and cut into pieces, no more than 3 cm wide.
Putting it in a convenient bowl, add the fish, add spices to taste and mix well with your hands.
Squeeze the juice from the lemon, pour over the pieces of fish and mix again. We leave the fish for half an hour, she needs to stand to marinate.
Pour into the multicooker vegetable oil so that it only slightly covers the bottom, and immediately start any of the frying modes. We wait two minutes until the fat warms up.
Roll the marinated fish well in flour, put in a bowl.
While the fish is fried, chop the onion into thin half rings.
After browning the pollock pieces well from below, turn over and immediately spread the onion over the fish. Spread sour cream in an even layer on top.
Close the lid, switch the previously set mode to the “Baking” option and cook the dish with sauce for another 20 minutes.
Option 6: Pollock in a slow cooker with carrots and onions
Fish under the onion-carrot marinade: tasty, fragrant, juicy! Pollock is one of the most affordable types of fish, almost ideal for such recipes. Take sweet carrots, onions are better suited for a white, salad variety. If you wish, you can increase the amount of vegetables by almost a third, also adding a little more pepper and salt.
Ingredients:
- kilogram of pollock;
- 250 gr. carrots;
- two large onions;
- heavy cream - half a glass;
- four tablespoons of sour cream;
- one small lemon;
- a tablespoon of finely chopped greens.
Step by step recipe
Defrost pollock slowly in the refrigerator. Gut and remove the head if the carcass is whole. Cut off the fins, including the tail, scrape with a knife, scraping off the remnants of the scales. Be sure to remove the black film from the abdomen, rinse the fish again, shake off moisture and cut into portioned steaks. Salt, season with spices and leave to soak in their aroma.
Coarsely chop the peeled vegetables. Having removed the husk from the onion, we dissolve it in half rings, rub the carrot with the cut peel with a large-mesh grater. Sprinkle with a couple of small pinches of salt, mix, let it rest a little too.
Pour oil into the multicooker, start the appliance for forty minutes in the baking mode and put the vegetables in the bowl. Mix with slightly warmed up oil, lower the lid, count a quarter of an hour. Open, mix and level the vegetables, put the pieces of fish on top of them. We cook in a closed slow cooker until the timer shows that only ten minutes are left before the end of work.
It remains to soak pollock with sauce. We combine cream with sour cream, you can add a little salt and pepper for more flavor. Pour the sauce just over the fish, trying to cover all the pieces with plenty of it. We finish cooking juicy pollock in a slow cooker with carrots and onions, as before, under the lid.
We decorate portions with chopped lemon, put greens separately in a pile, it can also be decorated using a scattering of pomegranate seeds.
