How to cook dietary pollock in a multivark. Alaska Pollock in a spicy sauce made from yoghurt. Fillet of pollock steamed with rice.

Caloric value: Not specified
Cooking time: 60 min

Alaska pollack on a vegetable cushion in a double boiler is one of the ways of making a very useful, and at the same time tasty fish dinner for two. The hardest part is waiting for the cooking to finish. A set of ingredients is elementary, and is often present in the refrigerator of each hostess. You can experiment with the composition of the vegetable pillow, and the result will invariably please you. Well, fish can in principle take the one that you find in your fridge - it can be a hake, and, and the usual herring. And if you are a fan healthy eating, or stick to a diet - then this dish will definitely have you to taste! The ideal combination in terms of dietology - vegetables, and protein (fish).
So, we are preparing pollock with vegetables for a couple.
Time for cooking is about an hour.
Number of servings - 2

Ingredients:
- pollock (carcass) - 1 piece;
- medium potatoes - 3-4 pieces;
- Medium tomato - 1 piece;
- green onions - several feathers;
- string beans (fresh or frozen) - 50 grams;
- medium carrots - 1 piece;
- vegetable oil (or olive oil) - 1 tablespoon;
- lemon juice - 1 tablespoon;
- a lemon - 1-2 slices;
- salt - 0.5 teaspoons;
- spices for fish - 2 pinches.

Preparation

To prepare pollock for a couple, we first marinate a fish carcass. We rub well with salt, spices (I had a set of spices for fish - Italian herbs, mustard seeds, rosemary, paprika, bay leaf ground), squeeze a few slices of lemon juice, rub into the carcass, in addition I put a couple of lemon slices inside the fish itself, and with him then I put in the steamer.

Green onion is washed under running water, dried and finely chopped.

Potatoes are clean, wash and cut into circles.

We carve the carrots, mine and cut them in circles or semicircles.

My tomatoes, cut in half, and then slices, or semicircles.

We start to collect a vegetable pillow. We take the sleeve, pour in one tablespoon of sunflower oil, evenly distribute the sleeve over the surface with a culinary brush.

Potatoes in a saucepan sauce and pepper, mix.

We put it in turn: the first layer of potatoes.

We spread the carrots from the top of the potatoes.

Then lay out green beans (if you take frozen, then you do not need to defrost).

Top spread tomatoes, a little podsalivaem.

Now comes the turn of pollock. We put it in the middle and slightly pressed into the vegetables.

On top of sypem chopped green onions.

We tie a tight sleeve, and gently transfer the fish on the vegetables to the steamer. We set the timer for 40 minutes (the fish will be ready in 25-30 minutes, but the vegetables will take more time).

After the sound signal very carefully (in the hot steam sleeve) we cut the sleeve with scissors.

We shift the fish with the vegetables on the plate. All vegetables have preserved their original appearance, and the color - the dish looks very bright and appetizing, and pollock turned juicy and very tender, with a slight lemon flavor. Nor can it please the fact that all the vitamins that are so rich in this dish have survived unchanged.
Bon Appetit!

In a special section you can still choose for yourself and your family recipes

According to dieticians, fish, even the most fatty, is much more useful for the diet of a person who is watching his health and figure. For those who lose weight, a delicate and low-calorie fillet of pollock, which is prepared in a multivariate, is ideal. It's simple, fast, attractive in appearance and taste. How to work with this white fish and how to submit it?

How to cook pollack in a multivariate?

A significant plus of this fish is the lack of a large number of small bones, so it's easy to work with it. First, the head, fins and tail are cut off, then the belly is ripped open and the entrails removed. Only the fillets and skin should remain. The follow-up actions depend on how the cook intends to cook pollock in the multivark:

twist fillets for cutlets, casseroles, etc.;
make portioned fried steaks;
stuff the carcass.

There are also a couple of nuances that affect all the hot dishes from pollock in the multivark:

The main modes are "Quenching" and "Baking", but you can also use the "Multi-Cook", if it is (present in the brands Redmond, Polaris).
If pollock was bought frozen, then it is given to thaw beforehand, otherwise it will "float" during heat treatment, it will become "paper" taste.

Alaska pollock in the multivariate - recipes with photo

This fish is so universal that the number of varieties of dishes with it is not counted. Below are offered only the most interesting and easily embodied masters with minimal culinary experience. All listed pollock recipes in the multivark can be recommended for the pressure cooker, and if desired, they can easily be adapted to the oven, correcting the waiting time.

Fillet of Alaska Pollock

Preparation time: 45 minutes.
Servings: 3 persons.
Calorie content of the dish: 973 kcal.
Purpose: for dinner.
Kitchen: home.

Mistresses who only get acquainted with this fish, mainly look for options, how to cook fillets of pollock in a multivarker is not too difficult, but so as not to be disappointed in taste. Experts advise to try to bake small pieces under the Provencal herbs and with olive oil, and submit - with boiled aldente short paste. Own succulence pollock allows cooks to do without fat.

Ingredients:

frozen pollock fillets - 720 g;
olive oil - 50 ml;
herbs are provencal - 3 g;
cloves of garlic - 2 pcs .;
salt - 6 g.

Cooking method:

Defrost the fillet, cut into large pieces.
Grind the herbs with her fingers, mix with olive oil, chopped garlic, salt.
Using a brush, lubricate each piece of pollock with this mixture. Lay out the bottom of the multivark.
After setting the "Baking" mode, cook for 40 minutes. If the Multi-Cook function is working with gradual heating, set the temperature to 170 degrees and step to 15 degrees.

Alaska Pollock in the Multivariate

Cooking time: 35 min.
Servings: 3 persons.
Caloric value of the dish: 511 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

The simplest, absolutely safe for the figure and digestion, a dish that is useful for the whole organism is a pair of pollock in a multivariate. It can be cooked with vegetables or even immediately with a garnish of cereals (mostly rice, but other options are possible), but it is better to start mastering such a heat treatment method with basic recipe. You can cook portioned steaks or peeled tender fillets of pollock for a couple in a multivark: the result will be equally perfect.

Ingredients:

pollock - 700 g;
salt - 4 g;
herbs are dry - 2 g;
fresh greens - a bunch;
lemon juice - 50 ml.

Cooking method:

Rinse fish, deprive the head, remove the bones, remove the insides, cut the fins. For the fillet these actions are not relevant, only the first step will be needed.
Cut in large portions, sprinkle with salt, herbs. Sprinkle with lemon juice, lightly stir with your hands to distribute the flavoring.
Fill the bowl of the multivark with water (about 1.5 cups, the exact amount depends on its volume: the water layer should be thick). Top with a special grid for working on a pair.
Deploy the pieces of pollock on it, close the multivark. Set the mode "Steam", select the product type (if there is such an option). Timer for 25 minutes.
The ready-made hot parboiled pollock is served with fresh washed greenery.

Alaska pollack with carrots and onions

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 843 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

A very useful and tasty option for dinner or dinner is obtained if you cook pollock in a multivark with carrots and onions. Additionality adds cauliflower, which you can refuse if you wish. The recipe is as simple as possible and is ready to help out any mistress when there is not enough time and the opportunity to invent something unusual for the table. If you sprinkle a hot dish with several types of cheese and let it warm up for a little longer, it will be an excellent recipe for pollock in the multi- festive menu.

Ingredients:

pollock (fillets) - 600 g;
carrots - 300 g;
cabbage color - 200 g;
onions - 200 g;
vegetable oil - 2 tbsp. l .;
salt is large.

Cooking method:

Grate the carrots, cut thinly with onion rings.
Cut cabbage inflorescences.
Fry pieces of salted fish fillet on the same mode of the multivark, without lowering the lid.
Introduce the vegetable mixture, after 2 minutes, close the multivark. After changing the mode to "Baking", cook for 25 minutes. After holding another quarter of an hour on the "Warmth".

Alaska Pollock Stewed in the Multivariate

Cooking time: 55 min.
Servings: 3 persons.
Calorie content of the dish: 1211 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

A useful and refined version of the dinner will be obtained if you combine white fish fillets with mushrooms and cream, and flavor add a drop of nutmeg. The pollock stewed in the multivark can turn out even more gently and more interestingly to taste if to let him lie down under soy sauce about half an hour. You can add here a few more rings of red onions: he is friends with any fish.

Ingredients:

pollock - 700 g;
champignons - 240 g;
nutmeg - 1/3 tsp;
cream 15% - 150 ml;
salt;
olive oil.

Cooking method:

Cut the chopped fish pieces, mix with champignon plates.
Cream the whip with a pinch of nutmeg.
The bottom of the multiquark bowl should be covered with oil (the layer must be very thin, but noticeable). Put the fish there with mushrooms. Pour the cream.
Put the "Quenching" or "Multigovar" mode with a temperature of 150 degrees. Cook for 45 minutes.

Alaska pollack in sour cream

Preparation time: 45 minutes.
Servings: 3 persons.
Caloric value of the dish: 1242 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

If classic recipe work with pollock in the "Steam" mode, you have mastered and want something new, but for too complex options are not ready to take, you can try to make pollock in sour cream in a multivariate. It turns out such a gentle, juicy fish without excess fat, but already under the delicious gravy. For those who do not need to count every calorie, professionals recommend replacing sour cream with cream. Mayonnaise for this purpose is undesirable.

Ingredients:

pollock - 700 g;
salt - 3 g;
sour cream - 170 g;
boiled water - 60 ml;
vegetable oil;
greenery.

Cooking method:

Remove the pollock from the inside, including the film covering the fillets. Rinse, cut into portions.
Lightly grease the bowl of the multivark oil, spread the fish over it. Pour water, salt. In the "Baking" mode, hold it for 16 minutes.
Add sour cream so that it covers every piece of pollock. Leaving the same mode, give the multivarker another 20 minutes to work. Serve the fish, sprinkle with herbs.

Pollock in marinade in multivark

Cooking time: 2 hours.
Servings: 3 persons.
Calorie content of the dish: 809 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

Fragrant tasty slice pollock under the marinade in the multivark - a memory of the Soviet holiday table, when from the simplest and budget products it was possible to get almost royal dishes. The classic marinade was tomato paste, to which was added a little vinegar, roots, herbs and fish broth. When the pollock was served cold it was used as a snack, hot as the second one.

Ingredients:

pollock - 550 g;
vinegar 6% - 25 ml;
tomato paste - 17 g;
sugar - 10 g;
salt - 5 g;
the bulb is large;
carrots - 190 g;
flour - for breading;
vegetable oil.

Cooking method:

Cut gutted fish into portions of chunks, the width of which does not exceed 4 cm. Cut with a napkin, roll on the flour scattered on the board.
Oil well lubricate the bowl multivarka. Deploy the pan-pollock, turn on the "Frying" mode. The lid does not fall, the product is prepared to crust.
Onion and carrots rub the same (use the shallow side of the grater), mix with sugar and vinegar.
Cover with this mixture roasted pollock, located in a multivark. Salt.
Change the mode to "Baking", cook for 20 minutes. After, without opening the multivark, put the "Heating" for another half an hour. When the alarm sounds, give Pollock for about an hour to impregnate the marinade before serving.

Alaska pollack with potatoes

Cooking time: 1 hour 25 minutes.
Servings: 4 persons.
Calorie content of the dish: 1059 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

Classic combination of boiled or baked potatoes with a Russian fish acquires new forms and colors, as it becomes almost completely harmless to the figure. Such a juicy and light pollock with potatoes in the multivark is also allowed for baby food, because there are no heavy components. The absence of bones in the fillet makes pollock safe even for a small child.

Ingredients:

potatoes - 450 g;
pollock - 900 g;
bay leaf;
sweet pepper peas;
water 240 ml;
sour cream 10% - 60 ml;
dried garlic - 3 g;
salt.

Cooking method:

Fish carcass cleaned, washed, cut not too large.
Sprinkle with garlic and sea salt, leave for half an hour so that it absorbs their taste.
Peel potatoes, cut into slices. Try to make them not too thick. Pour sour cream, mix with your hands. Half lay out on the bottom of the multivark.
Distribute the pieces of fish from above, cover with the remains of potatoes.
Pour water, throw a bay leaf, sweet pepper.
Fillet of pollock with potatoes in a multiquark is prepared on "Baking" 35 min. For steaks, you need to increase the time to 50 minutes. After the end of work, do not open the lid for another quarter of an hour.

Alaska pollack with vegetables

Cooking time: 50 min.
Servings: 3 persons.
Calorie content of the dish: 1074 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

The multivarcan can completely replace the oven, since even the methods of working with it can be similar. Try baking pollock with vegetables in a multivark, wrapping this food set with foil, and no one will guess where the dish was prepared. Taste, appearance, aroma - everything will be identical to what happens with the oven. Remember that the foil is laid out with a shiny surface to the products, and not outside, otherwise the meaning of its use is lost. An additional advantage - a multivark after this procedure will not have to be washed.

Ingredients:

pollock - 900 g;
bulgarian peppers - 300 g;
large tomatoes - 400 g;
onion - 120 g;
a bunch of parsley;
cream cheese - 100 g;
spices, salt.

Cooking method:

If you have fillets, then just cut into several pieces. The whole carcass should be gutted, and then cut as well.
Peppers and onions chop into equal half rings. Tomatoes - slices.
Parsley to tear, mix with cream cheese, salt, spices. Treat this mixture with fish, put on foil.
Cover with vegetables, very tightly tighten the seam.
The multivariate will work for 40 minutes on the "Bake" mode.

Alaska pollack with rice

Cooking time: 1 hour 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 2359 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

Stewed or baked pollock with rice in the multivarquet is a classic of the Mediterranean menu. Feeding options mass: by analogy with risotto under cream sauce with very small fish pieces, like a steak with a garnish of crumbly cereal, or even as a puff pastry. The dish will become even more useful if you use not white, but brown or black rice. The latter perfectly complements any marine inhabitants, but consider that it is prepared longer and has a specific taste.

Ingredients:

fillets of pollock - 800 g;
hard cheese - 120 g;
rice - 1.5 cups;
salt;
seasoning - 2/3 tsp;
clove of garlic.

Cooking method:

Wash fish fillets, remove excess moisture with napkins. Cut it so that there are 4 large pieces.
Salt, grate with chopped garlic, sprinkle with seasonings. Expand on the grill to work on a pair.
Rinse rice to the transparency of the running water, pour into the bowl multivark. Pour in water (more than rice, 2.5 times). From above put a grate with pollack.
The mode of the multivariate - "Pilaf" or "Rice", depends on the model and brand. The timer should be set for 40 minutes for white rice or 55 minutes for brown / black.
After the signal, sprinkle the grated cheese with steamed pieces of pollock, turn on the "Heating" for another 8 minutes. The multivark cover is lowered.

Cutlets from pollock in the multivark

Preparation time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 1943 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

Dietary recipes can be very attractive: these cutlets from pollock in the multivarque are popular even for men who are used to more fatty and rich meat. They can be filed with vegetable salad for dinner or with boiled croup for dinner, and if you add grated carrots, zucchini or even boiled mashed chickpeas to the twisted fillet (while removing bread), it will be even more delicious and nutritious. The recipe given here is basic, which you can modify.

Ingredients:

fillets of pollock - 640 g;
white bread (crumb) - 120 g;
egg 2 cat .;
onions - 50 g;
a bunch of fresh dill - 40 g;
flour - 70 g;
ground pepper, salt;
vegetable oil.

Cooking method:

Cut pollock fillets is not too large. Grind using a food processor. Do not twist for a long time - you will get a puree mass.
Peel onion, combine with fish. Stir, lightly pressing on the ingredients: the onion should let the juice run.
Pour half a glass of water into the bread crumb, squeeze it after a few minutes. Time determine yourself: it depends on its initial callousness.
Twist the fillet with onions and add a little pepper. Enter the bread that has been wrung out. Mix with chopped dill, sprinkle with flour.
At the last stage, add the egg, it is better to limit yourself to protein, if you care about the fat per day.
The ready-to-work mass must be dense, not too wet. Divide it into 12 parts, roll the ball, slightly flatten.
Lubricate the bottom of the bowl of multivark oil, distribute cutlets so that they keep a couple of centimeters between them.
Turn on the "Hot" mode and leave the lid on. Cook until crusted on each side.
Pour half a cup of water, you can enter a little sour cream or tomato paste (like sauce), switch the multivark to "Quenching". Wait another 12 minutes.

Alaska pollack with carrots and sour cream

Cooking time: 1 hour 15 minutes.
Servings: 2 persons.
Caloric value of the dish: 876 kcal.
Purpose: for dinner.
Kitchen: home.
Complexity of preparation: medium.

Juicy pollock in the multivark with carrots and sour cream is a simple, but always spectacular dish. The zest is given by a grated apple, which gives a light sweetness, and the appearance significantly benefits from baking the fish entirely. The taste can become more piquant if you add a little crushed fresh pod to the apple-carrot mix hot pepper. For more sweetness, professionals introduce here steamed prunes.

Ingredients:

carcasses pollock - 2 pcs .;
carrots - 300 g;
an Apple;
sour cream - 300 ml;
brynza - 100 g;
spice;
a bunch of greenery;
salt.

Cooking method:

Defrost carcasses, remove the head, tails, fins. Cut along the abdomen, remove the inner film, bones. Rinse.
Carrots and apple cleanse, grate. Fill this mixture with fish.
Tie the thread so that the edges of the abdomen meet. Put on the bottom of the multivark.
Sour cream with spices, grated or broken finely cheese, greens. Cover the pollack with this sauce.
The multivariate will cook for 55 minutes on the Bake, after the dish comes on the "Warming" in a quarter of an hour.

Video: Fillet of pollock in the multivark

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People who follow their slender and beautiful body, it is very important to carefully choose food. And for fish lovers, low-calorie pollock is the best option.

Pollock is a healthy product

For a variety of diets you can choose an inexpensive fish - pollock. Its use is hidden in the composition. Such seafood contains:

water and protein (99%);
fat (less than 1%);
copper;
manganese;
potassium;
sodium;
calcium;
magnesium;
iron;
phosphorus;
cobalt;
sulfur;
chlorine;
vitamins (A, B1, B2, B6, B9, C, E, PP).

Due to this rich composition, the seafood is used for the treatment and prevention of a variety of diseases. Contained in pollock vitamins:

Help with the complexities of the cardiovascular system (myocardial infarction, varying degrees of arrhythmia, angina tension).
Promotes proper growth of hair and nails.
Increase the level of hemoglobin.
They help in the formation of bone tissue and teeth.
Prevent skin diseases.
Useful for the eyes.

The disadvantages of this product include only personal intolerance to seafood and a large amount of salt. But with the right and infrequent use of pollock helps to maintain health and improve immunity.

Cooking and Calorie Value of Alaska pollock

Fish is used in many diet for weight loss. And not in vain, because the calorie content of pollock is only 72 kcal per 100 g. You can prepare this kind of fish in various ways, but the utility and taste will always remain on top.

Most often, fish are cooked or steamed. Such methods of cooking are least caloric. But other methods should be tried - this fish can be fried, baked, stewed and cooked from it cutlets.

The pollock is a universal fish, which is suitable for both ordinary lunch and festive table. You can eat not only fish fillets, but also the liver, caviar. In 100 g of liver contains 470 calories, in 100 g of caviar - 132 kcal.

Fried pollock

Alaska pollock is a very lean fish, so it can be easily prepared by adding a few vegetables and herbs. And to get a delicate, tasty and healthy dish you can add a fragrant sauce.

If you fry fish without deboning in flour, the result will be quite dietary - 123 kcal / 100 g. Depending on the type and amount of oil, the figure may slightly decrease or increase. And if you like to fry fish in flour, then the number of calories in the prepared dish will not practically change, and will amount to 137 kcal.

Preparation of pollock in battered eggs with eggs will significantly increase the calorie content of delicious fried fish to 281 kcal. Within this number will be the calorie content of this product, cooked with mayonnaise.

You can say that such a fried seafood is suitable for people who do not want to remove excess weight and like to eat fried foods. For faster digestion of fish it is recommended to add finely chopped greens, and send the dish to stew.

A simple recipe for roasted pollock

Ingredients:

1 medium fish;
2 onions;
salt, spices - if desired;
flour - half a cup;
vegetable oil - if desired.

Cooking process:

Defrost and my fish.
Cut all the fins and cut into pieces of seafood.
Solim and add spices to all parts.
We pour out the fish in flour and fry from all sides until a golden crust appears.
Add the onions after turning the pollock. Top with greens.

Boiled pollock

Many doctors argue that to reduce and stabilize the weight should eat boiled pollock no more than twice a week. To caloric content of boiled fish remained small - 79 kcal / 100 g, it is necessary to boil seafood along with onion and bay leaf. To taste, you need to add on top greens and slices of lemon or freshly squeezed lemon juice.

The finished product is used to reduce cholesterol in the blood and purify the body. With proper use of pollock improves memory and promotes rapid metabolism. The boiled fish speeds up the production of thyroxine, which participates in a large number processes, such as the work of central as well as cardiovascular systems.

Negative indications of boiled fish include undesirable use:

in hypertensive diseases;
with inflammatory and ulcerative defects of the organs of the gastrointestinal tract;
with personal intolerance of such dishes.

As a garnish for boiled fish, rice or potatoes in a "uniform" are ideal. Tasty will be combined with various vegetables.

Appetizing recipe for boiled walleye pollack

Ingredients:

700 g of pollock;
3 onions;
2 bay leaves;
50 g of butter;
pepper, salt - if desired;
a little lemon rind.

Cooking process:

Defrost the fish, mine.
We remove the skin, cut along the ridge.
We cut into pieces fillets.
Sprinkle with salt, pepper.
We put the fish in boiling water, add the onion, bay leaf, pepper, lemon zest and cook for 20 minutes.
We pour the ready fish with oil.

Baked Alaska pollack

Presenting a good housewife without an oven and foil for baking is very difficult. Therefore, the most simple and very useful way to prepare pollock is baked fish in foil or without it. The average calorie content of such an unusual dish is only 85 calories.

The figure will be more accurate if you count with what and in what the seafood will be prepared. Baking pollock in foil without vegetable oil and other high-calorie additives, we get 75 kcal / 100 g. The same figure will be obtained if you bake fish in a sleeve without garnish.

Adding a variety of vegetables under the foil or in the sleeve, you will get a low-calorie excellent meal. And cooking with potatoes will add a few calories and indicators to 110 kcal. Preparation of pollock along with onions and carrots will increase the number of calories to 104 per 100 g. You can bake fish in sour cream with champignons and get only 85 calories. If you cook seafood with onion, bay everything with mayonnaise sauce, you will get a low-calorie dish - 88 calories per 100 g of product.

Delicious baked pollock with cheese

Ingredients:

0.5 kg of pollock fillet;
3 boiled beets;
2 onions;
50 g of sour cream;
50 g of grated cheese;
salt, greens - if desired.

Cooking process:

Cut the prepared fish fillets into pieces.
Lay out the seafood, onion rings, cooked beets.
Pour all the sour cream, sprinkle with cheese.
Bake for 15 minutes at 200 ° C.

Alaska pollock

Steam cooking is distinguished by the conservation of all useful properties product. It is only necessary to follow the correct and accurate preparation. A big plus of this preparation is the absence of bones, because under the influence of steam they completely soften. The speed and simplicity of the process also refers to the benefits of steaming.

The caloric content of this dish is 80 kcal / 100 g. The benefits of this kind of preparation are very high:

normalizes the level of sugar in the blood;
increases mental capacity;
helps to resist viral and infectious diseases;
has a positive effect on the thyroid gland;
participates in hematopoiesis;
helps to improve visual acuity and quality;
protects cells and the body from aging;
accelerates the healing of wounds and ulcers;
improves the condition of tendons and ligaments.

Recipe for pollock in a double boiler

Ingredients:

500 g of pollock fillet;
salt, pepper - to taste.

Cooking process:

We wash and cut fish fillets.
Put the prepared fish on the main baking sheet.
Add spices to pieces of pollock.
We prepare seafood in a double boiler for 30 minutes.

Stewed Alaska pollack

Alaska pollack - the fish is a bit dry, so it must be cooked properly, so that a unique tasty dish. Average calorie content of stewed pollock - 75 kcal / 100 g. If you add a little vegetables, such as onions and carrots, then 90 kcal per 100 g of product will be released.

Extinguishing of seafood can be carried out with sour cream or mayonnaise, the amount of calories will increase slightly to 90 per 100 g. Such figures are small, this seafood can be included in dietary food by removing fatty supplements.

In order to braised fish it turned out delicious and remained rich in vitamins, it is necessary:

to cut and chop fish;
fry in the beginning all vegetable and other additives;
pour water or a tasty sauce;
stew for 45 minutes;
sprinkle with lemon;
sprinkle with herbs from above.

Stewed pollock - a real find for connoisseurs of low-calorie dishes and lovers of healthy food.

Easy recipe of stew pollack

To see clearly in the simplicity of cooking this dish, read the following video:

Ingredients:

2 onions;
3 cloves garlic;
1 bell pepper;
2 carrots;
1 kg of pollock fillet;
4 tomatoes;
240 g of cream;
300 ml of fish broth;
spices - at will.

Cooking process:

Fry onion, garlic and carrots.
After add and cook the sweet peppers and tomatoes.
Fill everything with fish broth and lay out pieces of fish.
Add the cream after boiling the liquid.
Stew on low heat for 20 minutes.

Fish pollock - a real treasure for people who like to eat delicious food without threat to their beautiful figure. From such fish it is possible to prepare a considerable quantity of dishes for all cases of life.

In contact with

Fried fish may seem tastier, but pollock cooked for a couple, is ready to argue with this statement. The main thing is to do everything correctly and exactly follow the recipe, then it will be tasty and useful.

Fish is rich in minerals, microelements and vitamins. Sea products with heat treatment can lose their useful properties, but it is through cooking "on steam" that most of the utility remains.

One of the benefits of cooking pollock for a couple can be called absence of bones. They under the action of steam simply soften, and at meal absolutely are not felt. To give a unique taste to the fish, you do not have to try hard at the kitchen table. We present several recipes that will help to prepare a tasty and useful dish very fast.

Classic pollock for a couple

What you need:

2 medium sized fish;
1 tablespoon lemon juice;
2 teaspoons of special seasoning for fish.

Preparation

Cooking time: 15 minutes.

Servings: 3.

Preparation of pollock for a couple in the multimark Redmond 4500. Recipe with video.

Alaska pollack in sour cream sauce

What you need:

1 kg of fish (usually 3 pieces);
half a kilo of fatty sour cream;
1 piece onion;
20 g butter butter;
a little drinking water (about half a cup);
spices for fish, a little salt.

Preparation

Cooking will take 20 minutes.

Servings: 4.

Dietary dish: a pair of pollack. Recipe with video for different multivaracters.

Alaska pollack with carrots

What you need:

pollock 3 pieces;
carrots 1 piece;
onion 1 piece;
mayonnaise.

Preparation

The time required for cooking is 20 minutes. Can be extended to 30.

Servings: 4.

100 grams of fish contain 100 kcal.

Pollock is one of the most delicious and affordable varieties of fish. In addition, its neutral taste allows you to create a variety of dishes, combining with a mass of different ingredients. It is enough to take the simplest products and you will get an unsurpassed delicacy from pollock in the multivarquet. In this article we will look at the most appetizing and simple recipes cooking this fish.

This fish has become so popular since the USSR, because it is all-season and available. From pollock, you can cook a wide variety of dishes, ranging from simple fried fish and ending with a filling for pies or cakes. Neutral taste of the fillet successfully harmonizes with any garnish, making this product universal. We will consider the recipe for cooking pollock in a multi- tomato sauce, which gives the dish a piquant note and a unique flavor.

Ingredients for the dish:

onion - 2 pieces;
pollock - 4 pcs;
lemon - ½ pcs;
carrots - 2 pieces;
garlic - 1 clove;
cream fatty - 200 ml;
bulgarian pepper - 1 pc;
tomato paste - 2 tbsp. l .;
water;
salt, pepper - to taste.

Method of preparation:

Initially, it is necessary to rinse the fish under running water and clean it.
Then cut the fillet into small portions. Each of them is rubbed with lemon juice, pepper and salt.
After that, we clear all vegetables and garlic.
Chop onion and pepper semirings, and carrots rub on a large grater.
Garlic is passed through the press.
Turn on the multivark and set the cooking program "Baking". We start the timer for 30 minutes.
Then pour a little oil and let it warm up properly.
We pour the vegetables into the bowl and fry them, stirring occasionally. Top should be slightly salted.
After the device signals the end of the program, we take out half of the vegetables and shift it for a while into a separate container.
In the bowl we lay out pieces of fish and make refueling.
To do this, mix in a deep bowl tomato paste, water and cream. We pour this pollock sauce in the multivark.
On top, lay out the second half of the vegetables and set the cooking mode "Quenching" for 60 minutes.
The pollock in the multivarquet with tomato sauce is ready! Serve with rice and vegetables.

Bon Appetit!

Alaska pollack with vegetables

Delicious, tender and simple in cooking meat pollock is perfectly combined with vegetables. Such dish turns out fragrant, easy and appetizing. It can be served both for lunch and dinner. In addition, this fish is very useful for the body and is quickly absorbed, so it can be used for the children's menu. Let's consider in detail the recipe for cooking pollock in a multivarquet with vegetables.

Necessary ingredients:

sour cream - 50 ml;
pollock - 4 pcs;
carrots - 2 pieces;
onion - 2 pieces;
vegetable oil;
salt, spices - to taste.

Step by step method of preparation:

Fish must be thawed. It is advisable to leave it in the refrigerator for the night, and do not fill it with warm water. So the fillet will be more juicy.
Then we clean the carcasses from the tails, fins, remnants of entrails and films. Thoroughly wash the fish under the water.
Vegetables are cleaned and shredded by medium cubes.
We include the multivark on the cooking program "Baking" and set the timer for 40 minutes.
In the bowl, add the oil and pour the chopped onions and carrots. Lightly salt. Fry until golden.
At this time we cut the pollock into portions. Each piece of salt and pepper to taste.
When the roast is ready, add the fish to it and mix the contents.
From the top of the pollack, grease with sour cream and leave to prepare for the remaining time for the timer. The lid must be closed.
Pollock in the multivarque with vegetables is ready! Served with any side dish or fresh vegetables.

Bon Appetit!

Pollock in the multivark under a cheese coat

This recipe will have a taste for those who love a hearty meal and at the same time keep the figure slender and beautiful. Pollock in the multivark differs by the simplicity of cooking, low calorie and rich taste, which gives the "cheese cap". This dish will be enjoyed not only by adults, but also by the smallest household members, as the food turns out to be tender, with a sweetish flavor and delicate aroma. Let's consider the method of cooking in more detail.

Ingredients for cooking:

pollock (fillets) - 600 g;
hard cheese - 200 g;
tomato - 3 pcs;
sour cream - 2 tbsp. l .;
vegetable oil;
mayonnaise - 2 tbsp. l .;
salt, spices - to taste.

Method of preparation:

The fish fillet is thoroughly washed, we remove excess moisture with a paper napkin and rub it with salt, spices and ground pepper.
Then cut it with small portions of medium size.
We wash the tomatoes and crush them with rings, about 3 cm thick.
We cut the cheese into plates.
In a separate container mix sour cream and mayonnaise.
Then turn the multivark on the cooking mode "Baking" and set the time - 20 minutes.
At the bottom of the bowl we pour oil, lay out the fish on top and lubricate with the resulting sauce.
Then we spread tomatoes and cheese.
Cooking with the lid closed. Specified time.
The pollock in the multivarque is ready! We serve hot, decorated with greens or sour cream.

Bon Appetit!

Fried pollock in the multivark

A modern multivark is a universal assistant, which can easily cope with the preparation of absolutely any dishes. You can save a lot of time and energy, and as a result, get a delicious dish of the highest class. In particular, such a device becomes necessary for cooking fish dishes, as it saves the hostess from the necessity of frying in a frying pan with steaming and boiling oil. Pieces of pollock in the multivark are fried evenly, they turn out to be appetizing and do not lose useful properties when heat treated. So, let's consider the simplest recipe for cooking pollock.

Necessary ingredients:

vegetable oil;
pollock - 3 pieces;
flour - 100 g;
pepper, salt - to taste.

Method of preparation:

Initially, it is necessary to unfreeze the fish, clean the remains of the entrails and remove the films, fins, tails.
Then cut the pollock into portions of medium size.
Then we turn on the multivark on the cooking program "Zharka" and set the timer for 20 minutes.
At the bottom of the cup add a little oil and wait for it to burn.
At this time, each piece of fish rubbed with salt, spices and crumbled in flour.
Then put in one row at the bottom of the bowl.
Cooking with the lid open until a golden crust. As a rule, it takes 8-10 minutes.
Then turn each piece on the second side.
Close the lid of the device and cook until the end of the mode.
Ruddy pollock in the multivark with a crisp crust is ready! We serve to the table with potato or rice garnish, greens and salad.

Bon Appetit!

Cutlets from pollock in the multivark

Fish cutlets are a dish known to us since childhood. A delicate aroma, a delicate texture and an attractive appearance will certainly come to your household's taste. In addition, cutlets from Alaska Pollock in the multivarque are quite useful, tk. During the heat treatment, the ingredients retain the entire vitamin and mineral composition. Such fish is rich in phosphorus, selenium, calcium, iodine, vitamins and other microelements. Therefore, the preparation of this dish is especially important for the ration of young children. So, let's consider in more detail the way of cooking cutlets from pollock in the multivark.

Necessary ingredients:

pollock (fillets) - 500 g;
milk - 100 ml;
onion - 2 pieces;
bread - 50 g;
egg - 1 piece;
carrots - 1 piece;
flour - 50 g;
tomato paste 3 tbsp. l .;
salt, pepper - to taste.

Method of preparation:

The first thing to do is to soak the bread in milk for 15 minutes.
At this time, wash all the vegetables and peel. Some of them we need for gravy.
The pollock fillets are also washed and we remove the unsuitable parts of the carcass.
We pass through a meat grinder an onion, fish fillets, ½ carrots, bread.
Then add to the ingredients egg, salt and pepper to taste. Thoroughly mix until smooth consistency.
Turn the multivark on the cooking mode "Baking" and start the timer for 30 minutes.
We lubricate the bottom with vegetable oil.
We form minced meatballs, roll each in flour and put it on the bottom of the device. As they will turn out a lot, they need to be fried in batches.
When all the cutlets are fried, put them aside for a while in a separate container and proceed to the cooking of gravy.
To do this, we cultivate the tomato paste in a deep bowl of water. Add a pinch of sugar, a little salt and pepper.
The rest of the carrot and onions are cut into cubes and passaged in the multivark on the "Zharka" program. When the vegetables are browned, pour out the tomato dressing, close the lid of the device and give another 15 minutes to pour on the cooking program "Baking".
After that we spread to tomato sauce Cutlets so that they are completely immersed in the sauce. If not enough, add a little boiled water.
We move the program to "Quenching" and leave to prepare for 20 minutes.
At the end of the regime, we let the cutlets cool down and serve them to the table with mashed potatoes, porridge or pasta.
Cutlets from pollock in the multivarque are ready!