Pollack in tomato sauce with carrots. Juicy fish in cream sauce. Pollack with onions and carrots under the marinade.

Cooking: 50 minutes

Recipe for: 4 servings

Hello dear my readers. Experienced housewives know how to put out the pollock in the pan. This recipe is more likely for young cooks. I wrote about how to choose and where to buy pollock. Pollack budget fish and I often cook it. The meat of this fish is white and proper cooking, the fish dish turns out delicious, satisfying. With its low cost, this product is very useful and prepare it in different ways, but today I will tell you how to extinguish. Not much time is needed.

How long to extinguish the pollock

This seafood really can be cooked very tasty and fragrant. Stew pollock should be under the lid for 15 minutes on low heat. To pieces of the fish were whole and not turned into porridge, it is better to stew in the oven. So the fish absorbs the flavor of onions, carrots and will get an appetizing, beautiful color.

Juicy pollock cooked in sauce and sauce can be chosen to your taste. Most often it is extinguished in sour cream, tomato sauce. Next we will talk about stewed mintai in the oven with onions and carrots.

Preparing pollock in sour cream is very simple. This fish is different exquisite taste and rich aroma. In addition, it is surprisingly useful. Pollock dishes are recommended to be eaten to enhance immunity and saturate the body with essential acids. We are offering to you best recipes cooking this fish.

How to prepare fish for stewing?

Pollock is an ocean fish, which means there is a minimum amount of bones in it. Therefore, the process of its processing will take very little time. From the carcass of fish you need to separate the tail and fins, remove the scales. Then it is cut along the spine along the line of the abdomen and the insides are removed with a knife. It will be necessary only to wash the fish and cut it into pieces. On a note! Scientists have found that people who often use fish suffer from oncological diseases two times less than those who refuse this product.For this dish you can also buy ready-made pollock carcasses in the store. They are enough to cut into portions. Rinse the fish under the stream cold water. Pieces should always be soaked with paper towels to remove excess moisture.

The classic recipe of pollock in sour cream

Type of dish: second
Subtype: fish dish.
Weight of finished dish: 800 g.
Time for preparing:
Energetic or the nutritional value dishes:

Ingredients for cooking pollock in sour cream

Pollock - 700
Vegetable oil - 30 g
Bow - 1 head.
Carrots - 1 pc.
Sour cream - 1 cup.
Salt - to taste.
Spices - to taste.
Flour - 1 tbsp. l

Cooking pollock in sour cream

We will tell you how to properly put out the pollock in sour cream. Fish is absolutely unpretentious in the preparation of such a dish. See for yourself by following our recipe.

To extinguish the pollock in cream, carcasses are pre-rubbed with salt and spices, and left in the refrigerator for 1 hour. During this time, the meat will absorb the amount of seasoning that it needs to enhance the taste. Vegetable oil is poured into the pan and put on medium heat.
After a couple of minutes you can start cooking. Each piece of fish is rolled in flour and fried on both sides until golden brown. Then put carrot and chopped onion on top.
Salt the vegetables to taste. Pour the dish with sour cream and simmer on low heat for 15 minutes. On a note! Pollock meat contains a huge amount of polyunsaturated fatty acids, vitamins A, PP, group B, as well as calcium, magnesium, phosphorus, sulfur and other useful components.
Stewed in sour cream with onions and carrots pollock served as an addition to a side dish. The fish goes well with mashed potatoes, rice and other cereals. As a decoration of this product is allowed to use any greens: parsley, dill, leek, and even mint.

Grilled pollock in sour cream: a simple recipe

Type of dish: second.
Subtype: fish dish.
Number of servings per exit: 4 servings.
Weight of finished dish: 600 g.
Cooking time: 1.5 hours.
National cuisine to which the dish refers: Russian, Italian.

Ingredients:

Pollock - 700
Vegetable oil - 30 g
Sour cream - 1 cup.
Milk - 0.5 cup.
Salt - to taste.
Spices - to taste.

Instruction:

For those who have already learned how to extinguish pollock with sour cream, the recipe will seem very easy. First you need to cut the fish into flat steaks. Now you can start cooking the marinade.

Add salt and spices to the sour cream and mix thoroughly. Then, according to the recipe, enter the milk. Pour the pollock sour cream with milk and spices and leave in the refrigerator for half an hour. Pour oil into the pan and wait for it to heat.
Install medium heat on the stove. Fry fish pieces for 3 minutes on each side. It can be longer - the main thing is that a beautiful golden crust appears on the fish.
Like braised pollock, this dish is served with a side dish of potatoes, vegetables or cereals. You can separately prepare the sauce for it. The ideal would be dairy products.

Pollock in sour cream with onions and carrots: a recipe for roasting

Type of dish: second.
Subtype: fish dish.
Number of servings per exit: 6 servings.
Weight of finished dish: 800 g.
Cooking time: 0.5 hours.
National cuisine to which the dish refers: Greek, Italian.

Ingredients:

Pollock - 500 g
Vegetable oil - 30 g
Onions - 2 heads.
Carrots - 2 pcs.
Low-fat sour cream - 1 cup.
Milk - 0.5 cup.
Cheese - 100 g
Salt - to taste.
Spices - to taste.

Instruction:

You will need boneless and skinless pollock fillets. Rub it with a mixture of salt and spices.
Pour some oil into the form and place the fish pieces.
Onion cut into rings and lay on the filet.
Grate carrots on a coarse grater and place in a thin layer on the onion.
In sour cream of small fat content, dilute the milk, add salt and seasonings. Pour the mixture into the mold and bake for 30 minutes. 5 minutes until cooked, pour chopped cheese on the pollock with onions and carrots with sour cream. Your dish will be covered with a crisp crust - this is the main sign of its readiness.
Serve pollock in sour cream, cooked in this way, you can as an independent hot. It is ideally suited to the festive table. Also, pollock baked in sour cream is perfectly combined with popular side dishes and red semi-dry wine. To decorate the dish should use fresh vegetables: tomatoes and cucumbers.

On a note! The adult individual Pollock reaches one meter in length and has a mass of up to five kilograms. However, the average catch of fish weight does not exceed 1.5 kg, and height - 0.5 m.

Pollock in sour cream sauce: a recipe for housewives

Type of dish: second.
Subtype: fish dish.
Number of servings per exit: 6 servings.
Weight of finished dish: 800 g.
Cooking time: 1 hour.
National cuisine to which the dish refers: Italian.
Energy or nutritional value of the dish: 89.9 kcal.

Ingredients:

Pollock - 700
Vegetable oil - 30 g
Lemon juice - 50 ml.
Tomato paste - 3 ml.
Bow - 1 head.
Carrots - 1 pc.
Sour cream - 0.5 glass.
Garlic - 3 teeth.
Mustard - 30 ml.
Salt - to taste.
Spices - to taste.

Instruction:

To cook the pollock in sour cream in this way, we suggest that you first marinate the fish. There is nothing complicated in this, only time is required.
Chunks of meat should be poured with a mixture of lemon juice, tomato paste and sour cream. Add crushed garlic, salt and a spoonful of mustard. The product should be marinated in this way for at least 40 minutes.
When the meat has absorbed all the necessary ingredients from the sauce, you can begin to simmer it. Pour the oil into the pan and heat over medium heat. Put the pieces of pollock in the pan and fry until half cooked.
Then pour into the marinade container, cover with a lid. Braised in this way pollock served with a side dish. If necessary, during frying, you can add carrots and onions to it. Vegetables give the dish a special piquancy.

Pollack stew with vegetables: a recipe with video

We offer you another way to cook stew in sour cream pollock. In addition to fish, this recipe will use frozen peppers, carrots, onions, and seasonings. The whole process of cooking stew pollack, see the video:

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Pollock is one of the varieties of fish that everyone loves, perhaps, from small to large. Starting with the fact that it is easy and simple to clean, it is also easy to prepare. It is inexpensive, very tasty, even if you just fry it in a pan, roll in flour. And there are very few bones in it, especially small ones, which makes it one of the most favorite fish in children.

And the recipe and composition of products is so simple that there is nothing to share there.

I offer today one of these recipes. And if you have never cooked it, then definitely try. You will like it!

Pollack with onions and carrots, braised with sour cream sauce

We will need:

pollock - 1 -1.2 kg (3 large fish)
flour - 4 - 5 tbsp. spoons
salt - to taste
spices - to taste and desire
oil - for frying (not less than 0.5 cups)
carrot - 1 pc (large)
onion - 1 pc (large)

For the sauce:

sour cream - 8 s. spoons
milk - 250 ml
flour - 1.5 tbsp. spoon
butter - 2 tbsp. spoons (40 gr)
salt, pepper - to taste
nutmeg - pinch

Fry fish

In this recipe, I decided to manage a little, and cook the fish, not only with sour cream sauce, but also add milk to it. That is, the sauce we get is similar to the famous and beloved by all "Bechamel."

1. First, let's do some fish. I will use whole carcasses today (if you can call them that). But in general, if you have a filet, it will of course be much better.

With such a fish will not have to remove the bones. And if I prepared the dish for the arrival of the guests, I would certainly have bought the fillet in advance. Today it was not in the store, I had to buy whole fishes. But nothing, we will cook as is. Moreover, there is also no time to fish the fillet.

2. Clean the pollock from the entrails and the black film inside. Cut off the fins and thoroughly rinse the fish inside and out. The fish has small dark scales that should not be cleaned, it is easily and simply washed off if rubbed carefully.

3. Cut into pieces. Their size can vary independently. Someone likes to cut pieces thinner, and someone thicker. I have a rather large fish, and I cut it into 4 parts, that is, quite large parts.

4. Salt the fish, sprinkle with spices, grate outside and inside, and let it soak for about 20 minutes so that salt and spices penetrate into the flesh.

As a spice, today I decided to use ground coriander, a mixture of thyme and basil, and I wanted to sprinkle zira with fish. Just wanted it all. I rubbed her in my palms and sprinkled the pieces. The smell went just wonderful.

It goes well with fish and pepper. I also added a mixture of peppers, literally a couple of pinches.

5. After the fish has lain a bit and absorbed all the tastes and smells, you can start frying. Pour the oil into the pan and warm it well.

6. Pour flour in a flat plate. Roll each slice into flour and place in a heated pan.

Too much fire is not necessary. The fish should be fried, not stewed and not burned. Approximately 3 to 4 minutes on each side will be enough, and you need to fry not only at the side, but also in the place of the cut (here time can be only a minute, or one and a half).

At this stage it is important to keep the juice inside the fish. Therefore, fire and heat are important. If the heat is enough, the sides of the pollock will quickly become covered with a crust, and the juice will remain inside. If the fish languishes, the juice will flow out into the oil. And then it will have to pour. Conversely, if the fire is too big, the fish will quickly become covered with a crust, and inside it will remain damp. What is also not the case.

Since we have a lot of fish, one batch is fried, while the other is waiting for its turn. In flour, roll it is not necessary.

7. Put the fried fish on several layers of paper towels to allow the excess oil to drain. It is not necessary to regret it, otherwise the dish will turn out to be too fat.

By the way, if you still have some free time, then you can pull out all the bones of a slightly cooled fish. When it is roasted, the bones are pulled out quite easily and quickly!

8. In the meantime, the fish is fried, let's take some vegetables. Peel them, chop the onion with very thin half-rings, and grate the carrots.

And at this stage there are two ways to further preparation.

fry onions and carrots in a pan in oil
do not fry and leave raw

I choose the second option, because I think that frying fish, and even vegetables, is too much! But I have to say about the nuances, if the vegetables are not fried, they will crunch slightly on the teeth, especially onions. But in its raw form, it is better to give its juice to fish, and it will turn out more juicy.

This does not bother me, and we all treat the crispy onions well. If you are wrong, then fry the onions, and just rub the carrots on a grater. Or you can pour onions with boiling water and let it sit for a while so that it becomes softer.

If there is free time, then until the fish is fried (we have time to turn it over in time), while at this time we are preparing the Beshamel sauce

Cooking sauce

1. Put the butter on a small-sized griddle or a saucepan, and allow it to melt completely and keep warm.

2. Put the flour and stirring constantly, lightly fry. That is, the flour should warm up more than fry. Do not allow the color to change to brown.

3. Gradually pour in milk, constantly stirring, using a whisk. It will help break all the lumps that will be formed from the mixed flour.

4. When the milk is warm, the mixture will begin to thicken. At the same time, one should not forget to stir it so that nothing burns.

Add a pinch of nutmeg to the sauce, it will give a wonderful nutty flavor.

5. When the mixture thickens, add sour cream and mix again. Add salt and pepper to taste.

Let boil, but do not boil. Turn off. The sauce is ready.

We bake fish in the oven

1. Prepare a heat-resistant form and put fried fish pieces into it, rather tightly to each other.

I have an oval shape and all the fish fit tightly into it.

2. Top lay out a layer of onions, or scalded, or fried, or raw. The pros and cons of both are covered.

3. The next layer is carrots. This layer must be slightly salted, otherwise the layer will stand out from the general taste and remain unsalted.

4. And the final layer is milky. sour cream sauce Bechamel. We spread it, trying to do it evenly, so that all the fish turned out to be like in a fur coat.

5. By this time, our oven should be heated to 180 degrees. We put in her form with the ingredients laid out. All this beauty will be baked for 15 - 25 minutes, until the state is covered with a beautiful golden brown crust.

Once this happens, you can get the form out of the oven. The dish is ready.

Serve pollock can be both separately and with a side dish. As a side dish can be used, or green beans, vegetables, baked on a grill pan, or potatoes, baked in the oven.

If the side dish for the dish is not used, then prepare a salad, preferably a vegetable, or cucumbers with tomatoes, or. I decided to rub green radish with carrots, filled it with a mixture of sour cream and mayonnaise.

Serve the dish hot, laying out the slices in layers. To the top remained, as if in a fur coat.

The fish in this dish is not dry, we were able to keep the juice inside. And also added juiciness with fresh onions and fresh carrots. A coat of sour cream - milk sauce helped preserve juiciness when baking.

What is good is the fact that although the fish was fried, it turned out to be not fat at all, like the whole dish as a whole.

And of course, the taste, and the smell, just crazy. Rather, I want to start the meal. And this is the most important argument to cook such a dish more often.

By the way, for those who love mayonnaise, you can cook the same dish under a mayonnaise fur coat. At the same time, the whole recipe remains unchanged, and instead of the Beshamel sauce, we simply coat the top layer with this sauce. Likewise, we bake and eat with pleasure.

This method is even faster than proposed. No need to spend time preparing the sauce.

Only worth noting that this dish will contain more calories. But if you do not count calories while eating, then you will also like this option.

Enjoy your meal!

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Fish dishes are tasty and healthy, so we offer you a recipe for amazing fish pollack in the oven with carrots and onions.

How to cook a delicious pollock baked in the oven with carrots and onions?

One of the advantages of mintai fish can be considered the fact that when you buy you get a ready-made grouted and headless carcass, and this greatly facilitates the work of the hostess. Also, pollock is distinguished by its amazing taste, suitability for any method of cooking from stewing to baking. In combination with such everyday vegetables as carrots and onions, pollock is extremely tasty.

The caloric value of 100 grams of baked pollock is 102.80 kcal (430 kJ).

Pollock is considered the leader among many varieties of fish, the content of vitamin A. It also contains in sufficient quantities such vitamins and trace elements as PP, iodine, potassium, phosphorus, sulfur, cobalt, fluorine and others.

Pollock, cooked in various ways, is suitable for those who adhere to a low-calorie diet, as the first fish complementary foods for babies, in the diet menu, for lean table and in other convenient cases.

Dish components:

Fish: pollock- 2 pieces (approximately 500–700 grams);
2-3 medium carrots;
3-4 medium bulbs;
1 medium lemon;
Spice, salt;
Vegetable oil - 3-4 tbsp. l

Cooking process:

Pollock must be thawed, if you took frozen fish, then wash to remove the fins and cut into pieces, you can bake the carcass and the whole, in this case, the cooking time will increase by 5-7 minutes. Then we season the fish with spices and salt. Cut the peeled onion into half-rings, clean the carrot from the beginning and clean it, then grind it coarsely. Fry vegetables in a pan with heated sunflower oil until golden brown. Roasted onions with carrots are laid out on a baking sheet or baking dish. On top of the vegetables are placed pollock.

Fish is one of the most favorite foods of the inhabitants of our planet.

She has even more connoisseurs than meat.

Especially honored sea fish.

Firstly, it contains in excess useful material and vitamins. Secondly, sea fish dishes are tasty and at the same time dietary, which do not create problems for the stomach.

The representative of the Pacific waters of pollock conquered his place on the dining table long and firmly. In taste, it is inferior to more expensive types of fish, but its nutritional value is high.

From pollock prepare good dishes. And they can decorate any table. Pollock tastes especially good with onions and carrots. It is one of the most useful food compounds recognized not only by consumers, but also by nutritionists.

Pollock with onions and carrots (in the oven, stewed, baked) - the general principles of cooking

Pollock - nutritious and dietary product. Sold in stores and markets in frozen form: carcasses with and without heads, fillets. To the choice of fish you need to approach responsibly, as a stale product will spoil not only the dish, but also the mood.

First you need to look at the thickness of the ice crust. Its mass should be no more than 4%, and its thickness should be no more than two centimeters.

On the carcass should not be damaged, and meat color - white and clean without yellowish shades.

Stale fish can be distinguished immediately by smell, even if it is frozen.

Buying pollock in the store, it is necessary to evaluate not only the appearance, but also the storage conditions, package integrity and shelf life.

Before cooking, defrost the fish, clean the belly and trim the fins. Then wash under running water. If there is caviar, then it is baked along with the pollock.

Vegetables are cut into strips, cubes, arbitrarily - depending on the method of cooking.

The dish can be fried in a griddle, stew and bake in the form of, in heat-resistant dishes or in pots.

Preparing pollock with the addition of lemon juice, pepper, laurel, tomato paste, vegetable oil, sour cream, soy sauce and even wine.

1. Pollack with onions and carrots in the oven

Baked Fish - light dish and dietary. Therefore, it can be prepared not only for lunch but also for dinner.

Ingredients:

Two fish carcasses.

Carrot - two pieces.

Onions - two pieces.

50 grams of tomato paste.

Two cloves of garlic.

0.100 liters of red wine.

A mixture of peppers, salt.

Cooking method:

Using a grater for korean carrotgrind carrots.

Cut the bulbs into several pieces and separate the feathers.

Put the vegetables in a deep saucepan and fry. We load paste from tomatoes, we mix.

Pour in the wine. We salt, we pepper. Fry until half ready.

Fish cut along the spine layers.

Prepare a baking dish. At its bottom pour vegetable oil. We load half of vegetables. Cut the garlic into four parts and pour it on the carrot. From above we place layers of pollock.

Pour the remaining vegetables on the fish layer.

The form is covered with a large piece of foil. We load into the oven for three quarters of an hour (220 degrees).

Ready fish served with greens. Pollock can be eaten both hot and chilled.

2. Braised pollock with onions and carrots

The finished dish carries the flavor far beyond the kitchen and makes you want to quickly eat at least a piece.

Ingredients:

A pound of fillet.

A mixture of peppers, salt.

Big carrot.

Spoon sour cream.

Two tomatoes.

Bay leaf.

Cooking method:

Cut the fillet into small pieces and move it to the bowl. We pepper, salt and mix well.

Each piece is rolled down abundantly in flour and fried on both sides. We move on a plate with napkins.

Cut vegetables: onion in half rings, carrot into cubes. Tomatoes are peeled free and turned into mashed potatoes.

Fry onion, add carrot. Lightly salt, pepper and simmer until tender with constant stirring. Sunflower oil is poured only at the beginning of extinguishing. Further water is added.

We pour out tomato and sour cream. Stir.

Pour some vegetables in a saucepan. From above we place a ball of fish. We alternate layers, at the top should be a carrot and onions. Put a pair of laurels.

Fill vegetables and fish to the brim hot water. She must cover the products completely. Stew thirty-five minutes. Remove the lid and mix is not necessary.

3. Baked pollock with onions and carrots

A simple way to cook tender and dietary fish. The dish is tasty and aromatic. Suitable for a nutritious, but light dinner.

Ingredients:

Three fishes.

Carrots and onions - one piece each.

50 grams of butter Vologda.

Pepper Mix

Soy sauce.

Cooking method:

Cut the carcasses of pollock into pieces.

Cut onion and carrot into cubes.

Lay the bottom of the pot onions, put carrots on top. Put four slices of pollock on vegetables. Pour in soy sauce to taste and pepper.

Sprinkle the fish with onions and carrots. Put a small piece of butter. Add half a glass of water.

Close the pots with a lid and bake for forty minutes (180 degrees).

4. Polished with onions and carrots under the marinade

The dish should be consumed cold. The fish soaked in marinade is tasty and nutritious.

Ingredients:

0.500 kg pollock.

Three medium carrots.

Bulb.

50 grams of flour and sugar.

One article l 6% vinegar

50 grams of tomato paste.

Seasoning for fish.

Cooking method:

Mix salt in flour in a plate. Cut pollock into small pieces, roll in flour and fry in vegetable oil.

Put the pollock on a plate. Separate each piece from the bones. We put in a shallow container.

Cut carrots and onions. Send the vegetables to the pan. Add tomato paste. Instead of oil, pour in water. Stew until done.

Vegetables shift in a bowl and prepare the marinade. Add vinegar. Sprinkle with fish seasoning and pour sugar. Stir.

We spread the vegetable mass on top of the pollock. Dish left for an hour, so that the fish soaked with marinade.

5. Pollock with onions and carrots and soy sauce

The fish is rosy and juicy. Soy sauce gave her a salty taste, and the carrot - a little sweetness.

Ingredients:

0,700 kg of fish.

Carrot - one piece.

White onion - two pcs.

4 tbsp. l soy sauce.

A mixture of peppers.

Two Art. spoons of sour cream.

Cooking method:

Cut the fish in half. Move it to deep dishes.

Thin straw cut carrot.

Onion is cut into half rings and divided into individual feathers.

Pour into a dish to pollock. Here we add carrots.

Soy sauce is poured into a plate and add sour cream. Sprinkle with a mixture of peppers. Mix - it turned out the sauce. Pour the fish with vegetables and stir again. If the salt is not enough, you can add.

Cover dishes and set in a cold place for two hours.

We take out fish, roll in flour and fry in any vegetable oil until half cooked.

Fill in onions and carrots, pour in the remains of the marinade and continue cooking for another fifteen minutes.

Finished fish can be eaten with chopped tomatoes and cucumbers. Not bad boil some rice.

6. Pollock with onions and carrots in tomato-cream sauce

Cooked in a sour sauce of tomato juice and cream, the fish is tasty and tender. We supplement pollock with onions and carrots, and a full dinner is ready!

Ingredients:

0,700 kg of fish.

Carrot - three pieces.

White onion - three pieces.

200 ml of 10% cream.

Tomatoes - 4 pcs.

A bunch of dill.

100 grams of flour.

H. spoon of sugar.

Bay leaf.

Cooking method:

Peeled pollock cut into centimeter pieces, roll abundantly in flour.

Fry the fish until half cooked.

Cut tomatoes and onions into small pieces.

Turn the carrot into a straw with a vegetable cutter.

Fry onions until half cooked, then add the carrot and fry, do not forget to stir, until cooked.

Pollock shift to heat-resistant dishes, pour carrots and onions on top. Put laurel.

In sliced tomatoes pour cream, add sugar. Salt and pepper. Mix.

Pour on the fish and level. Bake for half an hour (200 degrees).

Fish put on a beautiful plate and sprinkle with dill. Next to each piece put baked vegetables.

7. Pollock with onions and carrots in semolina

Pollock in manna "coat" soft and soft. Vegetables fill the dish with freshness and flavor. It is appropriate at any time of the day. An attractive and nutritious dish for those who love fish, as well as steamed vegetables.

Ingredients:

One kg of fish.

Carrots and onions - one piece each.

0.150 kg of semolina.

Sweet pepper.

Tavern.

A mixture of peppers.

Cooking method:

Clean and peeled fish cut into pieces of 1.5 cm. Salt and pepper.

Roll each slice in semolina. Fry in a hot pan on both sides. Need to semolina stuck to the fish. For this, four minutes is enough to roast each side. Fish fried in portions.

Polly folded in a deep saucepan and pour a glass hot water. He should have steamed for about fifteen minutes so that the semolina boiled soft and soaked with fishy taste.

Cut vegetables into cubes. Mix pepper, eggplant, zucchini and onions. Salt and pepper.

Send carrots to a hot pan, fry for a few minutes. Then add a mixture of eggplant, zucchini, pepper and onion. Put out ten minutes. Pour the contents of the pan into a saucepan with pollock. Cook for another ten minutes.

The dish is ready. You can serve the table and serve.

8. Polished with onions and carrots under a crust of cheese

The dish is simple, but with a twist: the combination of cheese heated in the oven and mayonnaise will add polka with onions and carrots a refined taste.

Ingredients:

0,700 kg fillet.

Carrots and onions - four pcs.

Art. spoon of lemon juice.

0,200 kg of hard cheese.

Vegetable oil.

A mixture of peppers.

Mayonnaise.

Cooking method:

Cut the fillet into pieces, pat dry with a napkin and spread on a large plate.

Salt and pepper. Sprinkle each piece with lemon juice.

Cut vegetables at random.

Onions fry in sunflower oil. Add the carrot and fry for another five minutes.

Lay out the layers alternately: vegetables, fish. At the bottom and at the very top should be onions with carrots.

Pour with mayonnaise and sprinkle with grated cheese.

Bake in the oven for thirty-five minutes (180 degrees).

It is advisable to work with fish in gloves, then you do not have to wash your hands for an unpleasant and corrosive smell for a long time.

Pollock can be quickly thawed in microwave oven. But it is better if it defrosts itself at room temperature.

Carrots are rubbed on a regular grater, sliced with a knife or crushed with a vegetable cutter. But if the Korean carrot grater is used, the product will be tastier.

Sour cream present in the recipe can be replaced by ryazhenka or natural yogurt with a high percentage of fat.

If there is fresh tomatoes and tomato paste, you need to choose tomatoes. It is much tastier and healthier.