To soften dryish fried fish by extinguishing is a simple method, and the result is very positive. Especially if you put out with vegetables that will complement the dish with your own taste.
Carrots and onions serve as an excellent "pillow" and for seasonings, whether you want to make the dish fragrant, or in your plans anything more keenly. Often used refinement with the addition of wine here is also appropriate. The pollock gratefully perceives this neighborhood, and, by diversifying the spices, one can get both the aroma of Mediterranean cuisine and the sharpness of Far Eastern dishes.
Cook in batches in a large pot with boiling salty water so that they swim freely without boredom. The cooking time is approximately 10 minutes. But in order to be sure, try it for evisceration. Remove with a slotted spoon and drain.
Serve with melted butter, bread crumbs fried in butter or sour cream. Rinse in cold water, strain, squeeze out moisture and cut roughly. Add 1 small-grated carrot, 1 large-grated peeled apple and 1 finely chopped onion. Throw a mixture of ingredients and season with a little sugar and dress 2-3 with oil. Optional: Sprinkle a few seeds of cumin. If the salad is not as tart as you like, sprinkle with a restrained juice of sauerkraut.
Stewed Alaska pollack with onions and carrots - general principles of cooking
Buy pollock chilled or fresh is almost impossible, on sale it is only frozen. It is sold as gutted, and with heads.
Before cooking, fish should be defrosted properly. To do this, pre-place the carcasses in any suitable dishes and leave on the table until completely thawed.
Roasted pollack with carrots in garlic-onion sauce - video
Grind the mushrooms and return to their stocks. Drain 1 quart of cabbage, leaving the juice. Swine sauerkraut around in a large pot with cold water, drain into a colander, squeeze out moisture and chop roughly. Replace the water, which evaporates and sometimes hinders. While the sauerkraut of the cook, in 3 tons of butter toast up to 8 ounces. Cubes of fresh mushrooms and 2 chopped onions for honey. Heat, stirring frequently, until cooked and fried. Drain the sauerkraut from excess moisture, add cooked mushrooms and their stocks, fried fresh mushrooms and 2-3 canned anchovy fillets, finely chopped.
Well thawed carcasses must first be washed with running water. If the fish is not gutted, first cut off the head and remove all the insides, along with a film of dark (black) color, lining the abdomen from the inside. The liver and caviar, if any, are not thrown away, but are put out together with the fish.
The upper and lower fins are very small and sharp, so they should be cut along with the lateral ones. It is also recommended to remove the tail.
Season with a few strokes of pepper, stir well and bake in a closed saucepan in a 350 ° oven for 1 hour. After turning off the heat, leave it in the oven to cool to room temperature. Refrigerate overnight and bake for an hour or so before serving.
Pour into dessert dishes and leave cool to room temperature. Serve at room temperature. Or chilled a small fruit syrup or preservatives. Note: To get oatmeal, simply screw the raw rolling oats into the food processor into a fine powder and sift through the sieve.
After that, pollock with the onion and carrots cut into pieces. To ensure that the dish does not have a ridge and small bones, it is often used fillets. It can be bought or separated from the bones themselves, cutting off with a sharp knife from the ridge in the direction from the tail to the head.
To vegetables or fish do not burn when extinguishing, add a little water to them or pour specially prepared sauces.
If you want, prepare a pinch of cinnamon. Rice in 2 keels of boiling water before tender. Serve stewed prunes over rice. Canned cherry pie or apple pie. Variation: canned fruit fillings are also good compared to cooked rice. Using a biscuit cutter cut into slices and bake on a greased mask cookie in a preheated oven 400 ° for about 10 minutes. When refrigerated, store in a sealed tin. Prepare at least a week in advance, as cakes become tender during storage.
Enjoy them just like they are, or glaze with white or chocolate icing before serving. Variations: except for rounds, they can be cut into stars, hearts, angels and other shapes at will. Make a volcano-like crater in the mill and pour 1 egg into it. Use glass or biscuit to cut the dough into circles. Place a spoonful of filling on each circle a little from the center, fold in half and press the edges together with your fingers, squeezing to provide a tight seal. Throw small batches of dumplings into a fairly large pot of boiling salty water, not forcing them to crowd.
Vegetables are ground and added raw or pre-browned.
With onions and carrots, pollock can be stewed on a stove in a frying pan, a small saucepan or a cauliflower. In the pots or deep brazier - in the oven. No less delicious will the dish, if you cook it in a multivariate.
Stewed pollock with onions and carrots in a tomato pan
Ingredients:
When boiling resume, reduce the heat to a slow boil and cook for about 10 minutes. Try it to see how well the dough is made. Remove the colander with a slotted spoon and lightly rinse with cold water. Serve hot with an excellent choice or let them cool, and then fry them in oil until a good golden brown color.
Beer tea. Sugar can be added. If you do not have a cheese of the farmer or dry cottage cheese, drain the water and wring out all the moisture from the usual cream cheese that can be sprayed in a blender or on the ground. If the filling is too wet, mix into some bread crumbs.
Kilogram of pollock ice cream;
A teaspoon of granulated sugar;
Two large bulbs;
300 gr. carrots;
Garlic - 3 teeth;
Half a liter of tomato juice.
Cooking method:
1. With thawed carcases cut off all the fins, scrape the scales and chop off the tails with a knife. Cut the abdomen, remove the black film and rinse well from the inside. Dry it dry, cut into pieces and put in a small bowl. Salt and gently mix.
Variations: add 1-2 thinly sliced onions to the mixture and do not hesitate to change the taste with various spices such as a pinch or two homemade peppers, a hunter's seasoning, powdered cumin, crushed, dried mint leaves, etc. Mash well, or put it through the riser and set aside to cool. Meanwhile, lightly brown 2 finely chopped onions in 2-3 tons of butter. Note: eggs and bread crumbs may be omitted. Grind the mushrooms in good condition, go back to the water and cook to reduce the liquid.
Alaska pollack with onions and carrots stewed
When you have left no more than about 2 tons of almost syrupy liquid mushroom, turn off the fire and set aside. Rinse well in cold water. 2 well packed. Sauerkraut, drain into a colander, squeeze out excess moisture, cut into small enough, put in a pot, scald with boiling water, cover, and boil over copper. Heat 20 minutes. Cook over low heat under the lid for another 30 minutes or until cooked, often stirring to prevent burning. When the tender, open and let the moisture fall away. Salt and pepper to taste, then transferred to a sieve, pressing all the moisture.
2. Thin rings of carrots and onions fry in olive oil until softened. Half of the vegetables evenly spread in the same pan, and the second part for a while, put it off.
3. In a clean frying pan with intense heating, heat oil and fry in it pieces of fillet wrapped in flour. It will take at least 2 minutes. on one side.
If you like sauerkraut very well, you can run it through a meat grinder. Cabbage Pierogi Filling. Grind 1 pound cabbage, scald with boiling water cover, bring to a boil and cook for 3 minutes. Cover with boiling water and cook over copper. Open and stew even longer, stirring constantly, until the moisture evaporates. Transfer to a sieve and squeeze out excess moisture. Fresh mushroom. Wash, cut or cut and oil 16 ounces. Together with 2 finely chopped onions under the lid for about 15 minutes, stirring occasionally.
Uncover and continue to boil until the moisture evaporates and the fungi begin to hiss. Run mushrooms and onions through a meat grinder along with 1 steel, unprotected Kaiser roll. Add 1 egg to the mixture, mix well, salt and pepper, add a little chopped parsley and cook with small bread crumbs, if necessary. Another possibility is to use 8 ounces. White, bought in the store mushroom and 8 ounces.
4. Fry the fried fish in a pan on the saved vegetables layer. Then lay the remaining vegetables on them and smooth them.
5. In the tomato juice squeeze out the garlic, pepper, add chopped dill and salt.
6. Cook the sauce in a frying pan with a dish and put on a slow fire. Stew under the lid for 45 minutes.
Pollock with onions and carrots, stewed with sour cream sauce
Oyster mushrooms. Grind 1 pound or so of boiled or fried beef or an equivalent amount of assorted, cooked leftover meat. Boil 2 finely chopped onions in 2 butter until slightly browned. Note: Polish dumplings or dough pockets filled with meat are usually called pyrolyzes, because they are slightly smaller in size.
Use a juice-glass or a smaller biscuit to cut out dough circles. Fish Pirogi Filling. Boil 2 finely chopped onions in 2-3 butter until lightly browned. Variation: instead of it you can use smoked fish without bones. Peas or beans. Water overnight, then cook in the same water until cooked, but do not disintegrate. Drain in a colander and allow to cool.
Stewed pollock with onions and carrots on cabbage leaves
Ingredients:
Fillet of pollock, ice cream - 700 g;
Two carrots;
Pru sheets of cabbage .;
Two leaves of laurushki;
1.5 tsp. black pepper;
Two slices of the average apple;
By 2 tbsp. l. - thick tomato and 15% sour cream (low-fat);
. "Spices for frying fish."
Grind the beans or peas and mix with the fried onion and bacon nugget. Note: beans or peas can also be cooked with mushrooms. Bilberry Pierogi Filling. Rinse, strain and dry 1 pc. blueberry. We feel that it is better to fill them with blueberries only, and then sprinkle with the cooked pork slices sugar or granulated sugar on a saucer.
This is an excellent summer favorite, especially since the small wild blueberry found in the Polish forests is much tastier than the commercially bred variety available in America. Cherry Pierogi Filling. Remove the stems, wash and dry 1 pound or so of a sweet or sour cherry. Put in a colander and gently press on a piece of juice, trying not to damage the fruit. Irrigation of cherries with flour or potato starch will help to take a little juice and make your pirogue less liquid. Variation: if fresh fruit is not available, you can use canned cherry filling or cherry preserves containing whole cherry instead.
Cooking method:
1. Cut the well-washed fillets into pieces. Salt, season with fish seasoning and leave to stand. After half an hour, fry in a pan in warm oil until half cooked.
2. Carrots cut slices, and onions - half rings.
3. Smash the cooking bowl multivariate lean non-aromatic oil and cover the bottom with cabbage leaves.
Stewed Alaska pollack with onions and carrots - general principles of cooking
Filling or preserving the cake in a pot and heating to below boiling temperature. Prune Pierogi Filling. Or so prune for the night in the water to cover. Add 1-2 sugars and 1 lemon juice. Cook over low heat until cooked. Peel and roughly grind 5 culinary apples. Date of the Priroga Filling. Grind 12 ounces. Fittings and 4 ounces. Blanched almonds.
Poppies with boiling water and cook over low heat until the mothers fall apart, when they are rubbed between the fingers. Drain and pass through the meat grinder 2-3 times. Canned filling with poppy seeds, "processed" by the above ingredients, can be used when there is no need to do, if from scratch. Fried Pierogi. Salt and heat, stirring frequently until the flour is slightly fried. Slowly mix in enough boiling water to bind the flour in the dough, return to heat and mix well until the dough disappears from the pan.
4. On the leaves, lay a layer of onions with carrots, and on them pieces of fried fish. In the center, put a slice of apples and drown them a little. Add a laurel, a pea of black pepper.
5. Mix sour cream with tomato, salt and spices. Add 2.5 cups (300 ml) of water and pour the mixture into the multivark.
6. Cook in the "Quenching" mode for an hour and a half.
Stewed pollack with onions and carrots in pots
Ingredients:
Alaska pollack with onions and carrots and soy sauce
Throw the dough by hand on the board in a long, narrow, smooth roll. Hot lard, vegetable shortening or oil to a good golden brown color on both sides, drained onto absorbent paper and immediately served with moistened sour cream. Lazy cheese. Grind 1 pound of farm cheese. Mix the ingredients in a homogeneous mass and fold in 3 whipped egg whites. Turn the dough on a lightly floured board and roll by hand into a long 1-inch roll. Throw the dumplings in a batch of boiling salted water so as not to crowd them into the pot.
Three small carcasses of pollock;
Seven medium-sized potatoes;
Two salad bulbs;
350 gr. fresh carrots;
200 gr. oily (at least 20%) sour cream;
50 gr. creamy natural oil;
120 ml of "Sherry", or 180 ml of "Aligote".
Cooking method:
1. Pre-freeze fish beforehand. Gut the insides and rinse well with water. Remove the tails, cut the fins and remove the skin. Separate the fillet from the bones and cut it into small (centimetric) cubes.
After they float, cook them at a slow boil for about 3 minutes. Remove with a slotted spoon and immediately place it with melted butter or polonium. You can also mix 1 part of cottage cheese and 1 part of low-fat plain yogurt. Use as a cold drink for pyrrhogi, naleleniki, potato pancakes and salads.
Use as a normal mayonnaise, which will contain 7 times more butter than this recipe. Excellent on fish, cold meat, eggs with hard beans, sandwiches, potato salad, tuna salad, cradle and other salads. Or add 1 bunch of delicious beets and horseradish.
2. In large slices, chop the onions. Straws of the same size - carrots, and cut potatoes into small blocks.
3. Take the fire-resistant pots and put half the tea on the bottom of each. oil.
4. Then lay a carrot, spreading it with a layer, on it pieces of fish fillets, and on top of it onions. On the onion layer, pour two tablespoons of sour cream and smooth. Next lay a layer of potatoes and on top of it a few small pieces of butter. Add the fine salt and season with ground pepper.
5. Wine diluted with a glass of water and pour into each filled pot 6 spoons of this mixture. Cover the pots with lids and put them on a baking tray in a cold oven.
6. Turn on the heat, bring the temperature to 180 degrees and cook the dish in the pots for about 40 minutes.
Stewed pollack with onions and carrots in sour cream sauce
Ingredients:
One and a half kilograms of pollock;
Four large salad bulbs;
Carrot - 3 pieces;
25% sour cream - 500 grams;
Juice from 1/8 of a small lemon;
. "Spices for fish" - 5 gr.
Cooking method:
1. Have pre-thawed fish chop off heads and tails. Gut the insides and remove all the films from the inside. Do not throw away the liver, you can put it in a dish.
2. Carefully, not to damage the skin, scrape the scales with a knife and cut the fish into slices 3 cm thick. Fold in a deep bowl, add a little, season with spices, add lemon juice. Pour in three spoons of a plant. oil, gently mix and leave to stand, marinate for 20 minutes.
3. On medium heat, warm well in a frying pan olive oil and fry the pieces of fish until they take up a ruddy crust. Before frying, roll the fish well in flour.
4. In a semi-liter hot water dilute the butter, lightly cool and add the sour cream.
5. Chop the onions into half rings, and grate the carrots on a grater.
6. In a small brazier lay the layers of prepared vegetables and fried fish. Each layer is slightly adhered, a little spices and fill all sour cream sauce. Cover the brazier with a lid or tightly close the top with foil.
7. Put only in a heated oven, cook at 190 degrees for half an hour.
Stewed pollack with onions and carrots under sour cream in a frying pan
Ingredients:
One kilogram of pollock ice cream;
Medium bulb;
A small carrot;
300 ml of pasteurized milk;
200 grams of 20% sour cream;
Lean, non-flavored oil.
Cooking method:
1. Carcass pollock well washed, gutted and cleaned from scales. Remove tails with fins and cut into small piece slices. Season with spices, salt and pour with milk for one hour.
2. Then, slice the Alaska pollack on the towel and lightly cook it on each side, pre-rolling in flour. Do not bring to readiness, fry quickly, so that a light golden crust appears on the surface.
3. Transfer the fried pieces into a clean frying pan, sprinkle with the carrots and finely ground onions.
4. Pour salted and slightly diluted sour cream, lightly salt and simmer at a minimum of 20 minutes of heating, closing the lid.
Stewed pollock with onions and carrots under mayonnaise
Ingredients:
850 grams of gutted pollock (without heads);
400 gr. carrots;
Five peas of sweet pepper.
250 gr. Luke;
Two laurel leaves;
A couple of pinches of ground pepper;
80 gr. fat ("European") mayonnaise.
Cooking method:
1. Finely chop the onion, carrot grate in medium grater and mix well. Add, add the granulated sugar and stir well again.
2. Rinse the carcass under the faucet. Remove the remains of the internals from the abdomen, cut off all the fins and tails. Cut the pollack in chunks of arbitrary size and grate each mixture with salt and pepper.
3. In a small kettle lay a layer of half the vegetables, lay on it a piece of fish, then the remaining vegetables and again the fish. Put the mayonnaise and smooth with a spoon so that all pieces of pollock are under it.
4. Carefully, so as not to wash off the mayonnaise layer, pour into the bowler cold water. It should only occupy 2/3 of the volume.
5. Place the container on a low heat and simmer with a slight boil for half an hour. If foam appears on the surface, remove it with a spoon or a noise.
Stewed pollock with onions and carrots in a thick tomato marinade
Ingredients:
Alaska pollack, without head - 900 grams;
Onion - 3 large onions;
Half a carrot;
Lavrushka;
Two tablespoons of thick tomato;
Pepper black with peas and ground.
Cooking method:
1. Medium grate rub the carrot and fry it in refined lean oil. Put thin semicircles of onion to carrots. Slightly, add to your taste, lightly sweeten and continue to stew for 10 more minutes. At the end of the preparation, add the tomato, season with ground pepper and, after mixing well, protil for another 2 minutes.
2. Carcase the carcass with water, removing any remaining in the abdomen. Cut off the tails, cut off all fins and cut into pieces. Well roll each piece in flour and fry until half cooked on vegetable fat (corn, sunflower or olive oil).
3. Fold the fried fish in layers in a small saucepan or kazanok, shifting each layer of tomato-stewed vegetables.
4. In an incomplete glass of water, dilute 2.5 tablespoons of white flour and pour the resulting mixture into the fish.
5. Add peppercorns, you can put a leaf of a laurel and simmer for ten minutes.
Stewed Alaska pollack with onions and carrots - cooking tips and tips
Pollack pollock can be thawed in water or microwave oven. This will speed up the thawing process, but the dish will lose its juiciness.
To fish pieces do not fall apart, be sure to roast them and do not stir the dish when extinguishing.
Sour cream for sauce can be replaced with fat yoghurt, and tomato paste fresh tomatoes or juice.
To cook the fish with a laurel, do not be bitter, try to get all the leaves right after the dish is ready.
Also, when choosing a bay leaf, pay attention to its color. It should be less green and more brownish. Such leaves have a good "laurel" flavor, but they do not give a sharp taste and smell.
Much means for the final taste of the dish and carrots. It should be juicy, with a thin inner "core" and necessarily sweet. Sometimes you should even add a little sugar when you extinguish it.
If it's not against your culinary principles, try a little salted fish, and make the vegetables sweet and add all the seasonings to them. The dish with such a zest will be very tasty cold. But to serve it is with a hot lush mashed potatoes.
Prepare the stewed pollock with carrots and onions for lunch or dinner. A tasty and inexpensive fish will diversify the diet and make it more valuable, because fish must certainly be included in the everyday menu!
Inexpensive and versatile in terms of options for cooking fish pollock - one of the most common. The cost of it is one of the most democratic, and you can prepare dishes from pollock for every taste - these are soups, and second dishes, and snacks.
Alaska pollack belongs to the family of cod fish. It is mined on an industrial scale in marine and ocean waters around the world. By the way, because of the large-scale catch by 2009. the population of this fish was under threat, therefore from the use and purchase of pollock, Greenpeace asked to give up all those who are not indifferent. Now the situation has leveled off, pollock is again extracted on an industrial scale. In 2015. the volume of its catch in Russia reached 1.623 million. tons.
It is with pollock that they cook "fillet-o-fish" in McDonald's, it is sold in dried form called "amber fish with pepper", but in supermarkets it can usually be seen frozen in whole carcasses or fillets. Prepare the dish, which will be discussed later, you can both from fillets, and from the whole fish. It is simple, inexpensive, tasty and useful.
- After cooking, you will get 6 servings
- Cooking time: 90 minutes 90 minutes
Ingredients:
- pollock, 1 kg
- wheat flour, 150 g
- vegetable oil, 100 ml
- carrots, 2 pcs.
- bulb, 2 pcs.
- water, 2 cups
- sour cream, 1 glass
- tomato paste, 1 tbsp.
- bay leaf
- carnation
- pepper
How to cook a pollack stewed with carrots and onions:
In vegetable sauce you can add more vegetables - tomatoes, zucchini, bell peppers will also approach the fish.
Friends, do you buy this fish? What dishes do you usually cook from pollock? Share your favorite recipes in the comments!
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