What kind of epithets are not awarded pollock. It is called a boring fish, nondescript, tasteless, empty and many other disrespectful definitions. In fact, it's not like that at all. Yes, indeed, pollock is not a fatty, dryish fish, but dishes from it are low-calorie, which will not increase cholesterol. Therefore, pollock justifiably occupies a worthy place in the menu of slender, mobile and energetic people for whom it is important to have good health and a beautiful figure. They need to know how to cook pollock fillets in the oven and in the pan.
Pollock contains all the necessary micro and macro elements, vitamins and proteins. It regulates human blood sugar and has excellent antioxidant properties. Only this should make you include this wonderful fish in your diet and find out how to cook delicious pollock fillet, especially since its characteristics allow you to include this cod fish not only in medical diets, but also in baby food from eight months of age.
Another advantage of pollock is its neutral taste. This is great, because on the basis of a delicate delicate taste, you can create any flavor bouquet and aroma that will meet the needs and preferences of absolutely everyone. The wallet rejoices at its price, and all busy men and men enjoy its availability. any nearest store has both carcasses and fillets in its assortment.
Most The right way cooking pollock fillets for daily nutrition, according to nutritionists, is considered stewing on a vegetable pillow. The most popular and simple recipe is pollock fried in batter or even without batter on a mixture of sunflower and butter in a frying pan. But at the festive feasts, it is absolutely in vain to bypass it. Although you can cook an elegant dish from pollock, like from any cod fish, the main thing is to choose the right partners for it. And then this dish will be not only healthy, but tasty and spectacular, and, if necessary, even save everything. dietary properties.
Pollock fillet in the oven
Ingredients:
- 600-700 g pollock fillets;
- 500 g potatoes;
- 2 onions;
- 1 carrot;
- 200 g of hard cheese;
- 1-2 red bell peppers;
- lemon;
- mayonnaise;
- sour cream of any fat content;
- cream of any fat content;
- vegetable oil deodorized;
- salt pepper.
Cooking:
Cut the pollock fillet into small pieces, season with salt and pepper, squeeze out a little lemon juice, set aside for a few minutes to soak. Then fry in a hot frying pan in a sufficient amount of oil. Peel the potatoes, boil until half cooked and cut into flat strips or circles. Chop 1 onion and fry, add finely grated carrots and simmer together with onions until the carrots change color, add 10-20 olives cut into halves, if desired and simmer for a short time. If the mass is dry, pour a little brine from the olives. Slice bell pepper and the second onion rings (the second onion can be taken red). Coarsely grate the cheese or just cut into thin small slices.
Prepare a baking dish for pollock in the oven - coat with butter or margarine and sprinkle with semolina or breadcrumbs. Put potatoes at the bottom of the mold, pour a couple of tablespoons of cream over it. In the second layer, put half of the onion mixture, the whole pollock on it, evenly pour a couple of tablespoons of sour cream, put cheese and the second half of the onion with carrots and olives on top. The next layer is bell pepper. put on it raw onion rings and pour everything with mayonnaise. Bake pollock fillets with vegetables in a hot oven at 180-200°C for about 20-25 minutes. Serve in the form. You can decorate with lemon slices, tomatoes and sprigs of fresh mint.
For diet, it is worth excluding olives, mayonnaise and raw onions, but you can add a layer of fried and grated apples in large slices (narrow slots on a tetrahedral grater). It is easy to enhance the taste of a pollock fillet dish and make it more spicy with the help of pickled cucumbers or tomatoes, in addition, you can change the sequence of layers.
Video recipe
Pollock in the oven in a "nut" coat
Ingredients:
- 800 g pollock fillets;
- 1 cup chopped walnuts;
- 2 tbsp. l. milk;
- 2 eggs;
- flour;
- salt pepper;
- odorless sunflower oil.
Cooking:
Wash the pollock fillet, dry it, cut into small portioned pieces (at the rate of 3-4 pieces per serving), season with salt and pepper, set aside for a while, you can refrigerate for 15 minutes. At this time, beat the eggs, add milk and beat again. Roll the prepared fish pieces in flour, dip in eggs with milk and thoroughly breaded in nuts. All breaded gaps should be covered with a spoon. In a frying pan, fry the pollock fillets on both sides in enough oil so that the fish seizes and a crust appears on it. Transfer to a baking dish, smeared with oil, put in the oven at 180 ° C and bring to readiness. On the side in the form on small sheets of foil, you can lay out a couple of slices of lemon zest so that its aroma is absorbed into the fish. Put ready-made pieces of pollock fillet on a plate on top of fresh leaves lettuce, garnish with lemon, tomatoes and herbs.
ADDITION! For a denser breading of pollock fillet, you can cook a lezon. To do this, separate the yolks from the proteins, beat the yolks a little, mix with warm boiled milk, at the rate of 80-100 ml per 1 yolk, until a homogeneous mass is obtained, which is heated with stirring until thickened. Boiling is not allowed! It is in the season that the fish is lowered before breading with nuts.
This recipe has a variety. Pollock fillet pieces flavored with salt and pepper are poured over with lemon juice, and they are necessarily breaded using a lezon in a mixture of chopped nuts with dry porcini mushrooms (30 g of mushrooms for 200 g of nuts). Mushrooms make a big difference in flavor, as long as they are from a reliable source, best harvested, processed and dried by yourself. In addition, chopped fresh cilantro or dried dill can be added to pollock breading.
Video recipe
Pollack fillet zrazy with mushrooms in a frying pan
Ingredients:
- 1.5 kg of pollock fillets;
- 1 onion;
- 200-250 g fresh or frozen champignons;
- chopped parsley and dill;
- odorless sunflower oil;
- salt pepper.
INGREDIENTS for sauce:
- 1.5 cups fish broth;
- ¼ cup white wine;
- ½ cup cream;
- 3 yolks;
- 2 tbsp. l. butter;
- 1 st. l. flour;
- lemon juice.
Cooking:
Defrost the pollock fillet, wash and dry it, with a sharp knife, holding it obliquely, cut across the fibers into small plates, starting from the wide part to the tail. Spread the slices on the board and beat each one with careful light movements with a wooden mallet. The hammer should be held by the middle of the handle, this will soften the force of the blow. In vegetable oil, fry finely chopped onions, add chopped mushrooms to it and fry them until cooked, pour 1-2 tbsp greens into the pan. l., salt, pepper and simmer for a couple of minutes, adding a little water if necessary.
On each slice of pollock fish, previously sprinkled with salt and pepper on both sides, put a little stuffing, wrap the edges to the center on two opposite narrow sides and then roll the slice along the long side. If the tubes do not hold, chip them with toothpicks. Place the zrazy seam (toothpick) down in the hot skillet and fry for sunflower oil first from the side of the seam, so that it is fixed, then from all sides. Take out the toothpicks, again put the pollock fillet zrazy in a deep frying pan with the seam down, pour a couple of spoons of fish broth and simmer until tender under a lid over medium heat. You can add fish spices to the broth. Transfer the finished zrazy from the pollock fillet to a dish or into a deep porcelain bowl, close and wrap so as not to cool.
In the same deep frying pan in 1 tbsp. l. melted butter, fry flour, salt, add broth, boil, add wine and cream, boil again and reduce a little over low heat. In a small saucepan, grind 1 tbsp. l. butter, gradually add slightly beaten yolks to it and grind everything together. Gradually pour in the sauce, heat almost to a boil, put the saucepan on water bath and cook the sauce, stirring, until the density of sour cream, add lemon juice at the end to taste, mix. Pour pollock fillet zrazy with hot sauce and serve immediately.
Video recipe
Potato cutlets stuffed with pollock
Ingredients:
- 200-300 g of pollock or fillet;
- 1-1.2 kg of potatoes;
- 2 eggs;
- 1 onion;
- milk or low-fat cream for boiling pollock or a vegetable pillow (onions, carrots, herbs) for stewing;
- butter;
- vegetable oil;
- thin breadcrumbs;
- green onions, fresh dill and parsley;
- salt pepper.
Cooking:
Boil the potatoes and, without waiting for it to cool, mash into a puree with a pusher or meat grinder. Add to it 1.5-2 tbsp. l. butter (can be replaced with heavy cream), chopped herbs and a slightly beaten raw egg, season with salt and pepper to taste, mix everything well.
Make stuffing. To do this, there are two options for preparing pollock - stew on a vegetable pillow in a small amount of water with the addition of a small amount of vegetable oil or boil in milk for 8-9 minutes. Cut pollock into pieces, if it is cooked on a pillow, then mix these pieces with a pillow. Hard boil an egg and cut into small cubes or grate coarsely, chop the onion and fry. Mix pollock with egg and onion.
Make cakes from potato dough, put 1 spoonful of pollock filling on each and wrap in the form of an oval pie. Roll in breadcrumbs to get a thicker and crispy crust to thin breadcrumbs add large crackers. Fry quickly on a very hot pan on all sides.
However, just like cutlets from, not only with fish, but also with meat stuffing on the festive table usually not served. They offer a variety of sauces.
The recipe for a universal sauce for fish dishes
Ingredients:
- 250 g canned peppers, artichokes or mushrooms;
- 700 g canned own juice chopped tomatoes;
- 75 g pitted olives;
- 1 large onion;
- 2-3 cloves of garlic;
- a large bunch of fresh thyme;
- a small bunch of fresh parsley;
- 2 tbsp. l. olive oil;
- salt, pepper as desired.
Cooking:
Finely chop the onion, olives, herbs. Grind the garlic with a fine grater or garlic press. Drain brine from peppers or mushrooms and chop. Heat oil in a frying pan, add onion and thyme, fry for 5 minutes. Add garlic and pepper (artichokes, mushrooms) and cook for another 2-3 minutes. Put the tomatoes and olives in the pan, mix and taste, salt and pepper as desired. Simmer for a few minutes over low heat until the sauce thickens. Pour the sauce with parsley, mix and serve in a gravy boat or a deep porcelain bowl.
Video recipe
Thus, there are many recipes for pollock fillets in the oven and in the pan, which can be used to decorate the festive table. Only in each of them you need to invest love and a little imagination. And some savings will allow you to accompany these dishes with fine wine and complete the meal with a chic dessert.
How do you like to cook pollock?
Pollock quite often gets on the dining table. Many people love this fish for its affordability and lack of small bones. On the shelves of shops, pollock can be found in various versions: from uncut carcasses to fillets. And if the second option is already ready, then the first one will have to tinker a bit.
This fish does not require any special treatment. To begin with, the carcasses must be thawed. It is better to do it naturally so that the fish do not lose their beneficial features. To do this, pollock must be placed in the refrigerator and wait for the process to complete.
Pollock scales are very small and barely noticeable. Ready meal it does not spoil, but it still needs to be disposed of. The scales of this fish are easily removed from the skin. It is enough just to scrape them with an ordinary knife.
After cleaning the fish, cut off the head, retreating at least a centimeter from the gills. After that, cut the abdomen and remove all the insides. It is necessary to pay special attention to the dark film - it should not remain at all, because it will give the dish an unpleasant bitterness. After removing the insides, rinse the carcass well with water and cut off the fins.
If necessary, you can fillet pollock with a knife, separating the meat from the spine. But you need to work carefully, because. the fish is very delicate and any carelessness will damage the integrity of the fillet.
Pollock fillet with vegetables in foil
Pollock fillet baked in foil turns out to be very tasty, retaining all the flavors and useful properties. Due to the fact that this fish contains practically no fat, the finished meat often turns out dry. Therefore, it is worth adding vegetables that will give juice and make the fillet more tender.
Required Ingredients:
- Pollock fillet 0.5 kg
- Bulgarian pepper 3 pcs.
- Onion 2 pcs.
- Large tomatoes 4 pcs.
- Sunflower oil
- Salt and pepper
- Foil
The dish is prepared in batches.
Step by step preparation:
- Defrost pollock fillet, rinse well and dry with paper towels. If necessary, cut the fish into smaller portions.
- Salt the fillet, pepper, mix well. You can sprinkle lightly with lemon juice. Let the fish stand for 10-20 minutes. Discard the water formed during this time.
- Wash the pepper, remove the seeds, cut into small strips. To give the dish brightness, you should take both red pepper and yellow. Peel the onion and cut into rings. Salt the vegetables a little, but do not mix with each other. Tomatoes cut into large rings. You can also use small cherry tomatoes, they should only be cut in half.
- Drop a little sunflower or olive oil on the foil, spread it with a brush. Submit onion rings, on them - pollock fillets, and on top - circles of tomato or cherry slices. Put the pepper on the sides of the fish. Wrap the foil well. Bake pollock for 20 minutes.
Pollock fillet in batter
For this option, pressed fillet in briquettes is better suited. In this case, it can be cut into thicker pieces. If you independently separate the carcass meat from the bones, then it will turn out thin, and when frying it will completely become dry.
Required Ingredients:
- Pollock fillet 1 briquette
- Eggs 5 pcs.
- Milk 100 ml
- Mayonnaise 1 tbsp
- Soy sauce 1 tsp
- dry herbs
- Salt and black pepper
Cooking step by step:
- The fish needs to be thawed, but not completely, but to do it in such a way that it is convenient to cut it with a knife. In this case, the frozen fillet will not fall apart into small pieces. The slices should be made thicker.
- For batter, you need to carefully beat the eggs until foam forms. Add milk soy sauce, dry herbs and black pepper. Salt the mixture a little if necessary.
- Heat up a frying pan with oil. Dip the fillet well in batter, you can hold the fish in it for about a minute. Fry pollock on both sides until cooked.
- It is better to spread the finished fillet on a paper towel to eliminate excess fat. Mentai can be served with mashed potatoes or rice.
Pollock fillet in batter Potato casserole with pollock
Such a casserole is well suited for a family dinner, and for treating guests. The main advantage of the dish is that it takes little time to cook. While the fish and potatoes are languishing in the oven, there will still be time to organize a salad or light snacks.
Required Ingredients:
- Pollock fillet 600 g
- Potatoes 1 kg
- Onion 2-3 pcs.
- Mayonnaise 70-100 g
- Vegetable oil 2-3 tbsp.
- parsley
- Dry herbs of your choice
- Salt and ground black pepper
Meal preparation:
- Peel the potatoes, cut into large circles up to 5 mm, boil in salted water until half cooked and put in a colander to drain the water.
- Defrost the pollock fillet, wash and cut into small layers 10-15 mm thick. Add mayonnaise, pepper, salt and any dried herbs. Let the fish stand for 15 minutes.
- Peel the onion and chop into half rings. Heat a frying pan with oil and fry the vegetable for 3 minutes.
- Preheat the oven to 180-200 C. Lubricate the baking dish (preferably glass), put ½ of the potato, add the fried onion, then the fish and the remaining potatoes. Spread a small amount of mayonnaise evenly on top. Cook the casserole for about 40 minutes. Sprinkle the finished dish with chopped parsley and green onions.
Potato casserole with pollock Pollack cutlets
Fish cutlets are in no way inferior in taste to meat cutlets, and at a price such a dish comes out much cheaper. The recipe is quite simple and budget.
Required Ingredients:
- Fresh frozen pollock 1.5 kg
- Milk 150 ml
- Long loaf white 200 g
- Eggs 2 pcs.
- Onion 2 pcs.
- Flour 100 g
- Vegetable oil - 1-2 tbsp.
- Sugar 1 tsp
- Pepper and salt
Step by step cooking:
- Defrost carcasses of pollock, carefully clean the skin from scales, cut off the head and fins. Separate the meat from the bones. Cut the carcass into small pieces.
- Peel the onion, cut into four parts. Soak banana slices in milk.
- Pass the prepared ingredients through a meat grinder. Add eggs, vegetable oil, sugar, salt and pepper to the minced meat. Mix the fish mass thoroughly with your hands.
- Form small patties from minced meat and roll them well in flour. So that the mass does not stick to your hands, gently moisten them regularly with water.
- In a heated frying pan in vegetable oil, fry the resulting cutlets until golden brown. To make them more tender, add a little boiling water to the pan and simmer the cutlets over low heat.
Leftover meatballs can be frozen and cooked another time.
Pollack cutlets Pollock "under a fur coat"
Pollock with vegetables can be baked not only in foil. No less tasty dish will turn out in a baking dish. In this case, the fish is covered with a vegetable "fur coat".
Required products:
- Pollock fillet 1 kg
- Onion 3 pcs.
- Carrot 3 pcs.
- Any hard cheese 200 g
- Mayonnaise
- Greenery
- Salt and pepper
Meal preparation:
- Defrost the fillet and rinse with water, dry with paper towels. Salt the fish, add black pepper and dry herbs, leave for 15 minutes. Grease a baking dish with oil, you can cover the bottom with parchment. Lay out the fish in a thick layer.
- Peel the onion and cut into half rings, grate the carrots. Mix the prepared vegetables, squeeze them a little with your hands and add salt. Lay on top of the fish.
- Grate the cheese on a coarse grater, add mayonnaise, mix thoroughly and put the mass into a mold as a final layer.
- Fish "under a fur coat" bake at 180 C for 40-50 minutes. Sprinkle the finished dish with chopped parsley and green onions.
Fish goulash in a slow cooker
Fish goulash is a good substitute meat dishes. This is an option for a hearty and delicious dinner in a budget setting. Due to the fact that goulash is prepared in a slow cooker, time for the hostess is significantly saved.
Required Ingredients:
- Pollock fillet 600 g
- Onion 1 pc.
- Bulgarian pepper 1 pc.
- Carrot 1 pc.
- Chili pepper 1 pc.
- Tomato paste 70 g
- Sugar 1 tsp
- Vegetable oil
Cooking steps:
- Defrost the fillet and cut into small pieces. Finely chop the onion, grate the carrots on a coarse grater.
- Add vegetable oil to the multicooker bowl and fry the onions and carrots for 5 minutes in the “Frying” mode.
- Add finely chopped chili pepper and diced bell pepper. Continue frying the vegetables for another 5 minutes.
- Add tomato paste, sugar and salt and 200 ml hot water. Switch the slow cooker to the “Extinguishing” mode and continue cooking for 15 minutes.
- Put the pollock fillet into the resulting sauce, mix everything gently. Set the "Extinguishing" mode for 50-60 minutes. During this time, the goulash will be ready. The dish is served hot in combination with a side dish - rice, buckwheat or boiled potatoes.
If children eat fish goulash, then chili peppers should be excluded from the list of necessary products.
Fish with white beans in a pot
Fish with beans is well suited as an independent dish, for example, for a hearty dinner.
Required Ingredients:
- Pollock fillet 500 g
- White beans 2 cups
- Bulgarian pepper 1 pc.
- Onion 1-2 pcs.
- Tomato paste 2 tbsp
- Sour cream 2 tbsp
- Vegetable oil 4 tbsp.
- Flour for breading
- Parsley and dill greens
- Seasoning for fish
- Salt and black pepper
Step by step preparation:
- Defrost the fillet, rinse and dry with paper towels. Cut the fish into small pieces, add seasoning, salt and pepper, mix and let it brew for 30 minutes. Roll the fillet in flour and fry in oil on both sides until light golden brown.
- Soak the beans for an hour, and then boil until tender in salted water. If time is limited, then you can get by with canned beans.
- Finely chop the onion, cut the pepper into strips. Saute vegetables in vegetable oil, add beans and simmer all ingredients for 10 minutes. At the end of cooking, add finely chopped greens.
- Put beans with vegetables on the bottom of the pot, fried pollock on top. Continue alternating layers until the container is full. For dressing, mix tomato paste and sour cream, pour the sauce over the dish, cover the pot with a lid. Cook in the oven at 180 C for 30 minutes.
The other day I was thinking about how to cook a pollock fillet so that it would be beautiful, not boring, low-fat, and combined with a vinaigrette (because I planned the vinaigrette in advance, and the pollock fillet appeared in the house suddenly, in the same way that everything suddenly appears in my house - my husband bought under the influence of some impulses known to him alone). I was already cooking chicken meat for khachapuri, when I suddenly found myself the owner of a chic box of pollock fillets. “Well, pollock, so pollock,” I thought, and sat down for a minute to scratch my turnip from the top of my head to the back of my head ...
You can cook pollock fillets in different ways - just fry in flour or in batter, bake in foil with lemon, bung fish casserole or cutlets, make a salad or cook a soup ... But, I repeat, I needed a company for a vinaigrette, and I decided to make a pollock fillet, i.e. under onions and cheese. Suddenly it turned out to be a very appetizing juicy fish express dish. I share.
To create "pollock in French", we need:
- 500 g pollock fillet
- 2 onions
- 150 g plain cheese
- 2-3 tablespoons tomato sauce or ketchup
- Salt, ground black pepper, juice of half a lemon
- 2 tablespoons vegetable oil
How to cook pollock fillet quickly and beautifully, recipe:
- stripes fish fillet(as you may have guessed, it can be not only pollock, but almost any kind of fish) cut into small pieces, gently salt, pepper, sprinkle with lemon juice.
- Heat the oil in a frying pan and fry the pollock fillets very quickly, stirring occasionally, until they turn white - you don’t need to wait for a golden color, immediately catch them with a spatula and put them close to each other in a dish or in a baking dish.
- Lubricate pollock tomato sauce or ketchup.
- We cut the onion into half rings and fry in the same pan for a very short time, only until soft. Carefully remove and artistically lay on top of the fish.
- Three cheese on a coarse grater, trove on top of the onion and cheerfully stuff this structure either into the microwave at full power for a minute or two, or into hot oven 5-7 minutes until the cheese is melted.
Amen. A wonderful precocious pollock fillet dish is ready and beckons with a ruddy cheese side. One request - think over the dishes for the oven in advance if you don’t have a microwave or you superstitiously avoid using it once again (I know there are unique people who have heard about the dangers of a microwave that distorts the bioenergy-information field of products). I'm not kidding - everyone is free to be afraid of something in their own way.
How to cook pollock fillet quickly, beautifully and tasty, you now know. Of course, this dish can be eaten not only with vinaigrette, but also with, and with
Pollock unpretentious in cooking, so it can be fried, stewed, baked, cooked in a slow cooker or oven. This allows you to create a variety of dishes that will appeal to everyone.
How to cook pollock fish, this question is often asked by women who decide to diversify the diet of the family. Usually, such questions arise for those who would like to feed not only adults, but also children - many mothers are faced with such a problem as the refusal of capricious younger family members to eat healthy foods.
There are many ways to cook fish, if you have not only a stove, but also a useful slow cooker, then the number of recipes increases.
Pollock in a slow cooker
A slow cooker has become a lifesaver for many: after all, it allows you to get an excellent and tasty result in a short time, and besides, it does not require your constant control.
Ingredients:
- pollock,
- 2 medium carrots
- 2 medium onions,
- 2 tbsp vegetable oil,
- sour cream,
- spices.
Cooking:
- Defrost the fish ahead of time. Grate carrots on a coarse grater, finely chop the onion, mix, salt and put in a multicooker bowl, adding vegetable oil. Turn on the "Baking" mode for 40 minutes and proceed to the fish.
- Clean out its insides, rinse in cool water and cut into portions, then season both sides with salt and pepper. If you bought already cut pieces, everything is simplified: just salt and pepper it. You can add special seasonings for fish, if you have them.
- Don't forget to stir the vegetables. When 15 minutes have passed, carefully place the fish pieces in the bowl and forget about the dish for another 15-20 minutes.
- Arrange pollock in 1 layer so that it cooks. If there is too much fish, then lay it out in 2 layers, but then the cooking time should be increased. At the very end, 5-10 minutes before the end of the cycle, pour sour cream over the dish and leave to cook.
- This version of the recipe leaves room for imagination: you can place a layer of pollock between the layers of vegetables, you can add potatoes (then you will also get a side dish), you can use 2 tbsp sauce instead of sour cream. tomato paste, 500 ml cream, garlic cloves and 50 ml water. In the latter case, extinguishing will take about 1 hour.
Pollock baked in the oven under the marinade
The easiest and most democratic way to cook pollock in the oven is pollock baked in the oven under a vegetable marinade. Onions, carrots and some spices will change the seemingly tasteless and lean fish beyond recognition. Such fish under a fur coat can be served as an appetizer or as a main dish with a side dish.
Ingredients for the recipe:
- pollock (fillet) 1 kg.
- bow 2 pcs.
- carrots 2 pcs.
- salt pepper
- cream 200 ml.
- flour 2 tbsp. spoons
- vegetable oil
Cooking method:
- Cut the pollock fillet into portions, salt and pepper. Dip each piece in flour and fry until golden brown in vegetable oil. Peel onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater.
- Fry onions and carrots in vegetable oil. Put the fish in a mold, on top of the pollock - vegetable passivation. Sprinkle vegetables coarsely ground pepper. Fill with cream. Bake in the oven for 30-40 minutes until the cream is completely absorbed and the top starts to brown. You can sprinkle the fish with grated hard cheese 10 minutes before the end of cooking.
Pollock in the oven with potatoes, onions and mushrooms with mayonnaise
Dietary, low-fat pollock can be the basis of a satisfying potato casserole. Baked pollock in the oven with potatoes, vegetables and mushrooms with mayonnaise and cheese crust no one will call it tasteless. Mayonnaise and cheese add some calories to the dish. Potatoes soaked in fish and mushroom juice melt in your mouth, the dish is nutritious and very tasty.
Ingredients for the recipe:
- potatoes 1 kg.
- pollock (fillet) 1 kg.
- champignons 500 g
- onion 3 pcs.
- carrot 1 pc.
- mayonnaise 300 ml.
- salt, pepper, seasoning for mushrooms
- hard cheese 150 g.
- vegetable oil 50 ml.
Cooking method:
- Peel the onions and carrots, cut the onions into half rings, grate the carrots on a coarse grater. Mushrooms cut into plates. Fry the mushrooms in vegetable oil until the juice evaporates. Peel potatoes, cut into thin circles. Cut the pollock fillet into portions, salt and pepper.
- Grease the bottom of the mold with vegetable oil. Lay out the potatoes. Lubricate with mayonnaise. Salt and pepper a little. Lay the raw fish fillet in one layer, sprinkle with spices. Next, lay out the onions, grated carrots and fried mushrooms. Spread generously with mayonnaise and put in the oven for 40 minutes.
- Cheese grate on a coarse grater. 10 minutes before the end of cooking, remove the casserole from the oven, sprinkle with cheese and cook for another 10 minutes.
- Advice: Young white champignons can not be fried, but put raw in a casserole. Large mushrooms with black plates are best fried, as the dark juice that stands out will turn the potatoes an unappetizing gray color.
Pollock in the oven in foil with sour cream
No wonder they say that everything ingenious is simple. Often, to cook delicious, gourmet dish enough to put in the least amount of effort. For example, pollock in the oven in foil with sour cream is cooked for 15 minutes or a little more. The result, gentle, useful, diet dish with exquisite taste.
Ingredients for the recipe:
- pollock 200 g
- onion -1/2 pc.
- carrots ½ pcs.
- dill 2 sprigs
- pinch of sea salt
- fat sour cream 1 tbsp. the spoon
- bay leaf, peppercorns
- ground pepper
- vegetable oil 1 tbsp. the spoon
Cooking method:
- Wash pollock and dry. Cut the onion and carrot into small pieces. Chop the dill. Mix dill with sour cream, salt and ground pepper. Dip pollock in the sauce and leave to marinate for a few minutes.
- Tear off a piece of foil. Pour vegetable oil on the shiny side and spread over the surface. Put onions and carrots, hot peppercorns and bay leaf. Put the fish on top of the vegetables and pour over the remaining sour cream sauce. Wrap the foil around so there are no holes left. Bake for 25 minutes in an oven heated to 200°C. The fish is cooked in its own juice and sour cream, so it turns out low-fat, tender and fragrant.
Pollock in the oven with vegetables in tomato
Canned fish in tomato sauce is loved by many. Pollock is no exception. Bake pollock in the oven with vegetables in tomato sauce. Vegetables will make the fish juicier and spicier. In addition to onions, carrots and tomatoes, try using bell peppers, zucchini, green pea. Those who do not like the specific smell of pollock, we recommend adding a clove of garlic and basil to the sauce.
Ingredients for the recipe:
- pollock 2 carcasses
- bow 2 pcs.
- carrots 2 pcs.
- bell pepper 2 pcs.
- tomato paste 2 tbsp. spoons
- tomato juice 2 glasses
- vegetable oil
- salt, peppercorns and ground
- Bay leaf
- garlic 1 clove
- dried basil 1/2 tsp
Cooking method:
- Wash pollock carcasses and cut into small pieces. Salt, let stand 5-10 minutes. Rinse to remove excess salt. Discuss the pieces. Roll in flour. Fry until golden brown in hot vegetable oil.
- Onions, carrots and Bell pepper cut into strips. Pour some oil into the pan. Saute vegetables until soft. Add tomato paste, fry for 1-2 minutes, pour in tomato juice, squeeze out garlic, add pepper, bay leaf and basil. Bring sauce to a boil, remove from heat.
- Put in the form fried pieces fish. Pour in tomato sauce. Bake in the oven for 20 minutes. Can be served both hot and cold.
- Advice: According to this recipe, small carcasses can be cooked whole. Serve with rice or mashed potatoes.
Pollock in oranges
This recipe delicious cooking pollock for those who love the exotic.
Ingredients:
- pollock fillet,
- 2 eggs,
- equally potato starch and flour (about 2-3 tablespoons each),
- spices, salt, pepper, vegetable oil.
For sauce:
- 1 orange
- juice of 0.5 lemon,
- 1 tsp Sahara,
- 1 tbsp starch,
- 100 ml of water.
Cooking:
- Whisk eggs until light and add salt and pepper.
- Cut pollock into thin pieces and put in the resulting mixture for 5 minutes.
- At this time, mix the flour and starch thoroughly, pull out the pieces of pollock and roll them properly in breadcrumbs.
- Put the fish in the pan and fry until golden brown.
- To make the sauce, dissolve the starch in water, add all the other ingredients and heat over low heat until thickened.
- Before serving, pour the pollock pieces with sauce.
A simple recipe for fried pollock
Ingredients:
- 1 medium fish;
- 2 onions;
- salt, spices - optional;
- flour - half a glass;
- vegetable oil - optional.
Cooking process:
- Defrost and wash the fish.
- We cut off all the fins and cut the seafood into pieces.
- Salt and add seasonings to all parts.
- Roll the fish in flour and fry from all sides until a golden crust appears.
- Add the onion after turning the pollock. Sprinkle with herbs on top.
Appetizing recipe for boiled pollock
Ingredients:
- 700 g of pollock;
- 3 onions;
- 2 bay leaves;
- 50 g butter;
- pepper, salt - optional;
- some lemon zest.
Cooking process:
- Defrost the fish, wash it.
- Remove the skin, cut along the ridge.
- Cut into fillet pieces.
- Sprinkle with salt, pepper.
- We put the fish in boiling water, add the onion, bay leaf, pepper, lemon zest and cook for 20 minutes.
- Drizzle the finished fish with oil.
Delicious baked pollock with cheese
Ingredients:
- 0.5 kg pollock fillet;
- 3 boiled beets;
- 2 onions;
- 50 g sour cream;
- 50 g of grated cheese;
- salt, herbs - optional.
Cooking process:
- Cut the prepared fish fillet into pieces.
- Put seafood, onion rings, boiled beets in the form.
- Drizzle with sour cream, sprinkle with cheese.
- Bake for 15 minutes at 200°C.
Pollock recipe in a double boiler
Ingredients:
- 500 g pollock fillet;
- salt, pepper - to taste.
Cooking process:
- Wash and cut the fish fillet.
- We put the prepared fish on the main baking sheet.
- Add spices to pollock pieces.
- We cook seafood in a double boiler for 30 minutes.
Pollock recipe in the oven
The whole set of useful properties inherent in pollock is complemented by new ones if you cook it in the oven. The most popular side dishes are potatoes and cereals.
The absence of vegetable oil and carcinogens will further emphasize the pollock diet, and the taste of baked fish has long been valued in the traditions of Russian cuisine.
Ingredients:
- pollock - 1 pc.;
- onion - 1 pc.;
- dill - a small bunch;
- sour cream - 75 ml;
- spices;
- ground pepper and salt - depending on individual preferences.
How to cook pollock in the oven:
- Pollock is cleaned of bones, fins and offal;
- In a shallow cup, the meat is sprinkled with salt and ground pepper (various spices can be added if desired);
- The onion is cut into thin long pieces;
- Dill is finely cut;
- Dill is poured into a plate with sour cream and everything is mixed;
- Pollock is placed in a two-layer foil. An onion is placed on top of the fish, after which everything is smeared with sour cream with pieces of dill;
- The foil is sealed with an envelope and sent to the oven for 30 - 35 minutes.
While the fish is baking, you can cook grits or mash as a side dish.
This is low calorie meal no doubt will not leave indifferent family members and guests invited to the holiday!
Fried pollock in a pan
Fried fish is always very tasty, although less healthy than the baked version. Still, sometimes you want to treat yourself to something, so let it be Fried fish rather than fatty pork or beef.
Frying pollock in a pan is a quick solution that will allow you to cook hearty meal to the lunch meal.
Ingredients:
- pollock - 1 fish .;
- carrots - 2 medium pieces;
- 2 bulbs.;
- corn flour - 4 tbsp. l.;
- pepper (ground) black - 0.5 tsp;
- vegetable oil - 75 ml.
How to fry pollock:
- Flour, along with salt and pepper, are mixed in a deep plate;
- Fish meat is deboned, cut into large pieces and rolled in a flour mixture;
- Pollack is slightly fried on each side (about 12 minutes);
- Fried fish is laid out on napkins in order to remove excess fat;
- Carrots are passed through a large grater. The onion is cut into large pieces. All this is placed in the same pan where the fish was, and browned, after which it is mixed in the same bowl with pollock.
Vegetables combined with fried fillet pollock look cheerful and appetizing. Despite cooking in a frying pan, it is quite light dish. On top of that, it is also very economical and quick to prepare!
Pollock in batter in the oven
Fish meat baked in crispy batter always has a special taste. The process of chewing food becomes doubly pleasant. Thanks to this, the pollock recipe in batter is so common in Russian cuisines.
Ingredients:
- pollock - 1 - 2 fish;
- flour;
- pickled cucumbers - 1 pc.;
- chicken egg - 3 pcs.;
- ketchup and mayonnaise - 50 g each;
- cream - 50 ml;
- garlic - 3 pcs.;
- salt - to taste.
Pollock in batter, step by step recipe:
- Fish meat is divided into medium pieces;
- Eggs, cream and salt are mixed in a deep bowl;
- Flour is added to the same bowl, after which everything is brought to a homogeneous consistency;
- Pollock falls out into an egg-flour substance, and then is fried on both sides;
- Mayonnaise and ketchup are poured into a blender. Cucumber and garlic are added there too. As a result of grinding, pollock sauce is obtained;
- Fish parts with a crust are placed in a mold and poured with prepared sauce;
- The form is placed in the oven for 25 minutes.
The process of preparing pollock in batter is not the easiest, but not very complicated either. The taste of the dish is amazing, and cooking in the oven contributes to the greater benefits of this recipe.
It is extremely difficult to resist the temptation to send a piece of pollock in batter into your mouth!
Pollock in a multicooker for a couple
This recipe does not contain oil at all, and the process of cooking in a slow cooker eliminates the production of carcinogens and harmful fats.
All this provides high dietary benefit pollock in a slow cooker. The preparation is as simple as possible, which makes the dish popular with bachelors who control their weight.
Ingredients:
- pollock - 1 pc.;
- lemon juice - 25 ml;
- spices - 55 g;
- salt - according to mood.
How to cook pollock in a slow cooker:
- Pollock is cleaned of offal, but the skin remains. The spine is removed and the fish is cut into 4 pieces;
- The fish is soaked with lemon juice and spices - these ingredients are rubbed into the fish meat, and then pollock lies on the table for 10 - 20 minutes;
- When the meat is soaked, it is placed in the multicooker bowl. The “Steam cooking” mode is set - the exact time depends on the multicooker model.
Fast and incredibly easy! Pollock in a slow cooker is the easiest recipe for making this cod sea fish. All its beneficial properties are preserved, and the taste is distinguished by tenderness - fish pieces “melt in your mouth”!
Pollock marinated with carrots and onions
A simple appetizer suitable for any type of side dish is obtained by stewing pollock with these common vegetables. This is a rich dish that will provide a hearty dinner.
It can also be packed in an airtight container and taken to work.
Ingredients:
- pollock - 2 kg;
- carrot and onion - 1 pc.;
- Bay leaf;
- wheat flour - 4 tbsp. l.;
- sugar - 10 g;
- tomato paste - 80 ml;
- vinegar - 1.5 tbsp. l.;
- vegetable oil - 4 tsp;
- black pepper and salt.
How to cook pollock under the marinade:
- The fish is freed from the insides and cut into narrow slices;
- Flour is poured into a bowl, in which pollock slices are crumbled;
- The pan is heating up. Pollack with breading is fried over a powerful fire to an appetizing color, and then removed from the pan;
- Onions and carrots are chopped and stewed for a five-minute period;
- Tomato paste is carefully diluted in a small amount of boiled water and added to the pan. All ingredients are sautéed for another five minutes, after which they are salted and flavored with bay leaves and pepper. Now you can add vinegar. The marinade is stewed for another 10 minutes (the fire is minimal);
- Pollock in a deep bowl is poured with marinade and left for several hours.
The dish is ideal for holidays and celebrations - it has proven itself well as an appetizer for festive drinks.
On ordinary days pollock marinated will be a good variety in the daily diet. It should not be cooked too often, once a month is enough.
During this time, eaters will have time to miss the specific taste of pollock under this simple and tasty marinade!
Pollock with rice in the oven
One of the most healthy meals from pollock. Its combination with rice enhances the dietary properties of both ingredients, and the oven allows you not to spoil them with excess fat. It turns out tasty and nutritious.
Ingredients:
- pollock - 2 kg;
- 1 pc. onions and carrots;
- tomato;
- tomato paste - 2.5 tbsp. l.
- vegetable oil - 55 ml;
- rice - 100 g;
- mayonnaise - to taste;
- salt, pepper, etc. - taste.
How to cook pollock with rice in the oven:
- Bones and fish offal are removed, pollock is cut into medium-sized pieces;
- Next, the fish is fried on each side for a couple of minutes;
- The rice is washed and boiled in lightly salted water;
- Carrots are passed through a large grater. The onion is cut into rings. These components are fried with oil, and after 5 minutes pasta is added to them, and everything is stewed for another five minutes;
- Rice is thrown into the pan and mixed with vegetables. After light frying, these ingredients are sent to a baking dish;
- A layer of pollock is placed on them, and the whole dish is decorated with a mayonnaise cover;
- Everything is cooked in the oven for 25 minutes.
The prepared dish is mixed again and served to the table to the delight of all those present!
Grilled Pollock Recipe
An unusual recipe that will resonate in the hearts of barbecue lovers and the like. With all the low-fatness of pollock, grilled fish is well fried and has a rich taste.
Ingredients:
- pollock - 5 pcs.;
- garlic - 5 pcs.;
- vegetable oil - 225 ml;
- seasoning ready;
- lemon;
- salt - to taste.
How to cook pollock on the grill:
- The fish is cut in half - only the tail parts are used;
- Freshly squeezed lemon juice is poured into the dishes with the fish. Fruit pulp is placed on top of pollock;
- Garlic is crushed and mixed with salt, oil and all seasonings. The garlic substance is also sent to the fish;
- The tails fall off well in all the contents of the dishes. Then the fish closes and waits in the refrigerator for half a day;
- The grill grate with fish tails laid out on it is turned over 2 times in 10 minutes, the crust should be well fried and covered with kinks.
This dish can surprise everyone and pleasantly please, because meat or sausage kebabs can already become quite boring, but pollock will be new!
Fish from the cod family - pollock, can greatly enrich the culinary arsenal of any housewife. Pollock is affordable and easy to prepare, its benefits are very high, and the taste can satisfy even a gourmet.
Pollock allows you to show creative talents, combining it with various ingredients and side dishes.
Experiments with this fish, as a rule, end with the appearance on the table of an appetizing and nutritious meal which looks great!
Many people love fish. This is especially true for men. They agree to eat it every day. For this reason, housewives are forced to show imagination in order to surprise their spouses with their favorite delicacy. And my family is no exception.
I think pollock itself is tasteless. But, with the right approach, cook from it delicious food can. Moreover, it contains many useful minerals and vitamins.
Fried pollock recipe
Frying is the fastest and easiest way. Using seasonings and spices, I make it taste delicate, spicy or spicy.
Ingredients
Servings: 8
- pollock 1 kg
- milk 100 ml
- vegetable oil 1 st. l.
- flour 200 g
- seasonings, spices taste
per serving
Calories: 169 kcal
Proteins: 14.7 g
Fats: 8.7 g
Carbohydrates: 0 g
50 min. Video recipe Print
I mix flour with spices and seasonings. It turns out a spicy mixture.
I cut pollock into pieces, roll in this spicy flour.
I heat the pan with oil, fry on both sides until golden brown.
After frying all the pieces, I put them tightly in a frying pan, pour milk over them. Cover with a lid and simmer over moderate heat for 30 minutes.
If you fry fish, before sending it to the pan, rub it with seasonings and spices, pour over lemon juice. After frying, I stew in milk or sour cream. As a result, the taste becomes more juicy and soft.
Cooking pollock in sour cream
The dish is appetizing and tender. I often use it to cook pike perch, but pollock is great too. Prepares in just 40 minutes cooking masterpiece which family and guests love so much.
Ingredients:
- fish - 800 grams;
- onion 1 head;
- carrots - 2 pieces;
- sour cream 20% - 200 ml;
- pepper, spices, vegetable oil, salt.
Cooking:
- I clean the vegetables, finely chop. If there is not much time, I grate the carrots.
- Heat oil in a frying pan, add chopped onion. After two minutes, I put the carrots.
- I clean pollock, wash, cut into cubes, shift to vegetables. I mix well. Having covered the dishes with a lid, the carcass is about 7 minutes.
- I add sour cream, salt, pepper, season, mix. Again I cover with a lid and stew for a quarter of an hour.
The finished dish is very appetizing, and thanks to carrots, a ruddy and golden color is obtained. Bon appetit!
Delicious fish cakes
One day my children asked me to cook delicious a fish dish. After a little thought, I decided to cook cutlets.
Ingredients:
- pollock - 2 pcs.;
- hard cheese - 100 grams;
- sour cream - 2 tbsp. spoons;
- garlic - 3 cloves;
- egg - 2 pieces;
- flour - 3 tbsp. spoons;
- vegetable oil, black bread, spices.
Cooking:
- I wash the fish well, cut off the fins, remove the inner film. With a sharp knife I separate the fillet, slightly beat off, salt, sprinkle with spices.
- I grind garlic and cheese in a blender. Then add sour cream, mix well.
- I spread the fillet with the resulting cheese mass, I make small rolls.
- I cut off the crusts from the bread, pass it through a grater.
- Beat the eggs lightly, after adding a little water.
- I roll the rolls in flour, and then moisten them in eggs. I put it in a bowl with bread crumbs. I repeat the procedure. As a result, each cutlet is covered with a thick bread crust.
- I fry in a pan.
Cutlets are fragrant and juicy. I garnish with boiled potatoes or buckwheat.
Pollock under the marinade
Ingredients:
- pollock - 1 kg;
- onion - 250 g;
- carrots - 300 g;
- tomato paste - 200 g;
- vinegar - 150 ml;
- flour - 50 g;
- sugar 1 teaspoon;
- salt, peppercorns, cloves, vegetable oil.
Cooking:
- I clean the pollock, wash it, cut it into small pieces. Pieces of salt, pepper, leave for 30 minutes. During this time, the spices are well absorbed.
- I roll the pieces in flour, fry in oil on each side for 7 minutes. I shift the resulting dish into a mold and switch to the marinade.
- I cut the onion into rings, and pass the carrots through a medium grater. I fry the onion rings in oil, and after a few minutes I lay the carrots. Stir, fry for 5 minutes.
- Pour in the tomato paste, stir, fry for another 5 minutes.
- I pour 50 milliliters of water into the vegetables, simmer for 5 minutes.
- I add sugar, vinegar, salt, spices. Carcass 10 minutes.
- I spread the marinade on the finished pollock, let it cool, send it to a cool place for 3.5 hours.
Serve warm or cold, depending on personal preference.
