To soften a dry fried fish by stewing is a simple method, and the result is very positive. Especially if stewed with vegetables that complement the dish with your taste.
Carrots and onions serve as an excellent “pillow” for seasonings, whether you want to make the dish fragrant, or something sharper in your plans. Often used refinement with the addition of wine is also appropriate here. Pollock gratefully perceives such a neighborhood, and, by diversifying spices, one can get both the aroma of Mediterranean cuisine and the spicy Far Eastern dishes.
Stewed pollock with onions and carrots - general principles of preparation
• Buying pollock chilled or fresh is practically unrealistic; it is only sold frozen. It is sold both gutted and with heads.
• Before starting cooking, the fish should be thawed properly. To do this, pre-lay the carcasses in any suitable dish and leave on the table until completely thawed.
• Well-thawed carcasses must first be washed with running water. If the fish is not gutted, then first chop off the head and remove all the insides, along with a film of dark (black) color, lining the abdomen from the inside. Liver and caviar, if any, are not discarded, but stewed with fish.
• The upper and lower fins are very small and sharp, so they should be cut together with the side fins. It is also recommended to remove the tail.
• After that, the pollock for stewing with onions and carrots is cut into pieces. To avoid a ridge and small bones in a dish, fillets are often used. It can be bought or separated from the bones by yourself, cutting off with a sharp knife from the ridge in the direction from the tail to the head.
• To prevent vegetables or fish from burning when stewed, add a little water to them or pour them with specially prepared sauces.
• Vegetables are chopped and added raw or pre-cooked.
• With onions and carrots, pollock can be stewed on a stove in a frying pan, a small stewpan or a casserole. In pots or deep roasting pan - in the oven. The dish will turn out equally tasty if cooked in a slow cooker.
Braised pollock with onions and carrots in a tomato in a pan
Ingredients:
• kilogram of pollock ice cream;
• a teaspoon of sugar;
• two large onions;
• 300 gr. carrots;
• garlic - 3 teeth;
• half a liter of tomato juice.
Cooking method:
1. Cut off all the fins from the thawed carcasses, scrape off the scales and chop off the tails with a knife. Cut the abdomen, remove the black film and wash it well from the inside. Dry dry, cut into pieces and put in a small bowl. Salt and mix gently.
2. Fry thin rings of carrots and onions in olive oil until soft. Spread half of the vegetables in an even layer in the same pan, and put off the second part for a while.
3. In a clean frying pan with intensive heating, heat the oil and fry in it pieces of fillet, boned in flour. It will take at least 2 minutes. on one side.
4. Fry the fish in a frying pan in a frying pan on a sautéed vegetables layer. Then lay out the remaining vegetables on them and smooth.
5. Squeeze the garlic into the tomato juice, pepper, add chopped dill and salt.
6. Pour the cooked sauce into the pan with the dish and set on low heat. Stew under the lid for 45 minutes.
Braised pollock with onions and carrots on cabbage leaves
Ingredients:
• fillet of pollock, ice cream - 700 gr.;
• two carrots;
• pru sheets of cabbage .;
• two leaves of lavrushka;
• 1.5 tsp pea, black pepper;
• two slices of an average apple;
• 2 tbsp. l - thick tomato and 15% sour cream (low fat);
• "Spices for frying fish."
Cooking method:
1. In portions, cut a well-washed fillet. Salt, season with fish seasoning and leave to stand. After half an hour, fry in a pan in warmed oil until half cooked.
2. Cut the carrots into cubes, and the onions into half rings.
3. Lubricate the cooking pot of the multicooker with lean non-aromatic oil and cover the bottom with cabbage leaves.
4. On the leaves lay a layer of onions with carrots, and on them pieces of fried fish. Put apple slices in the center and drown them a little. Add the lavrushka, black pepper peas.
5. Mix sour cream with tomato, salt and spices. Add 2.5 cups (300 ml) of water and pour the mixture into a slow cooker.
6. Cook in the "Extinguishing" mode and a half hours.
Braised pollock with onions and carrots in pots
Ingredients:
• three small carcasses of pollock;
• seven medium potatoes;
• two salad bulbs;
• 350 gr. fresh carrots;
• 200 gr. oily (not less than 20%) sour cream;
• 50 gr. creamy natural butter;
• 120 ml of Sherry, or 180 ml of Aligote.
Cooking method:
1. Defrost the fish in advance. Gut the insides and rinse well with water. Remove the tails, cut the fins and skin. Separate the fillet from the bones and cut it into medium-sized (centimeter) cubes.
2. Chop the onion in large slices. A straw of the same size - a carrot, and cut the potatoes into small pieces.
3. Take the refractory pots and put half of tsp on the bottom of each. oils.
4. Then lay the carrot, laying it in a layer, on it pieces of fish fillet, and on top of it onions. Pour two tablespoons of sour cream on the onion layer and smooth. Next, lay a layer of potatoes and on top of it a few small pieces of butter. Add fine salt and season with ground pepper.
5. Dilute the wine with a glass of water and pour 6 tablespoons of this mixture into each filled pot. Cover the pots with lids and place on a baking sheet in a cold oven.
6. Turn on the heat, bring the temperature to 180 degrees and stew the dish in pots for about 40 minutes.
Stewed pollock with onions and carrots in sour cream sauce
Ingredients:
• one and a half kilograms of pollock;
• four large salad bulbs;
• carrot - 3 pcs.;
• 25% sour cream - 500 grams;
• juice from 1/8 of a small lemon;
• flour;
• "Spices for fish" - 5 gr.
Cooking method:
1. For pre-thawed fish, chop heads and tails. Gut the insides and remove all the films from the inside. Do not throw out the liver; it can be put in a dish.
2. Gently, so as not to damage the skin, scrape off the scales with a knife and cut the fish into 3 cm slices. Fold in a deep bowl, add a little salt, season to taste with spices, add lemon juice. Pour in three tablespoons of rast. oil, mix gently and let stand, marinate for 20 minutes.
3. On medium heat, warm the olive oil in a pan well and fry the pieces of fish until they are browned. Roll the fish well in the flour before frying.
4. Dilute the oil in half a liter of hot water, cool slightly and add sour cream.
5. Chop the onions in half rings, and rub the carrots coarsely on a grater.
6. In a small roasting pan, lay prepared vegetables and fried fish in layers. Add a little salt to each layer, season with a little spices and fill with sour cream sauce. Cover the frypot with a lid or cover it tightly with foil.
7. Put only in a preheated oven, cook at 190 degrees for half an hour.
Stewed pollock with onions and carrots under sour cream in a pan
Ingredients:
• one kilogram of pollock ice cream;
• medium onion;
• a small carrot;
• 300 ml of pasteurized milk;
• 200 grams of 20% sour cream;
• lean, non-aromatic oil.
Cooking method:
1. Wash the pollock carcasses well, gut them and clean them of scales. Remove the fin tails and cut into small portioned portions. Season with spices, salt and pour in milk for one hour.
2. Then lightly dry the pollock slices on a towel and fry them lightly on each side, having previously rolled them in flour. Do not bring to readiness, fry quickly so that only a light golden crust appears on the surface.
3. Transfer the fried slices to a clean pan, sprinkle with coarsely grated carrots and thin onions half rings.
4. Pour in salted and slightly diluted sour cream, lightly salt and simmer for a minimum of 20 minutes, covering with a lid.
Braised pollock with onions and carrots with mayonnaise
Ingredients:
• 850 grams of gutted pollock (without goals);
• 400 gr. carrots;
• five peas of allspice.
• 250 gr. Luke;
• two bay leaves;
• a couple of pinches of ground pepper;
• 80 gr. fat ("European") mayonnaise.
Cooking method:
1. Chop onion finely, grate the carrots in a medium grater and mix well. Add salt, add granulated sugar and stir everything well again.
2. Rinse under the tap. Remove the remains of entrails from an abdomen, cut off all fins and tails. Cut the pollock into pieces of arbitrary size and rub each with a mixture of salt and pepper.
3. In a small pot, lay out a layer of half the vegetables, lay on it a portion of the fish, then the remaining vegetables and again the fish. Put the mayonnaise and flatten with a spoon so that all the pieces of pollock are under it.
4. Carefully, in order not to wash off the mayonnaise layer, pour cold water into the pot. It should occupy only 2/3 of the volume.
5. Put the container on low heat and simmer for half an hour with slight boiling. If foam appears on the surface, remove it with a spoon or slotted spoon.
Braised pollock with onions and carrots in a thick tomato marinade
Ingredients:
• gutted pollock, without heads - 900 grams;
• onion - 3 large onions;
• a pound of carrots;
• lavrushka;
• flour;
• two tablespoons of thick tomato;
• black pepper and ground pepper.
Cooking method:
1. Rub a carrot with a medium grater and fry it in refined vegetable oil. Put thin half rings of onions to the carrots. Add a little salt to your taste, slightly sweeten and continue to simmer another 10 minutes. At the end of cooking, add the tomato, season with ground pepper and, mixing well, simmer for another 2 minutes.
2. Rinse carcasses with water pressure, removing everything remaining in the abdomen. Cut the tails, cut off all the fins and cut into pieces. Roll each slice in flour well and fry until half cooked in vegetable fat (corn, sunflower or olive oil).
3. Put the fried fish in layers in a small stewpan or casserole, transferring each layer of it with vegetables stewed with tomato.
4. In an incomplete glass of water, dilute 2.5 tablespoons of white flour and pour the resulting mixture of fish.
5. Add peppercorns, you can put a leaf of parsley and simmer for ten minutes over low heat.
Braised pollock with onions and carrots - cooking tips and tricks
• Pollock carcasses can be thawed in water or a microwave. This will speed up the thawing process, but the dish will lose its juiciness.
• To prevent pieces of fish from falling apart, be sure to fry them and do not stir the dish when stewing.
• Sour cream for sauce can be replaced with fat yogurt, and tomato paste with fresh tomatoes or juice.
• So that the fish cooked with lavrushka does not bitter, try to get all the leaves immediately 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” aroma, but they almost do not give a sharp taste and smell.
• Much means for the final taste of dishes and carrots. It should be juicy, with a thin inner "core" and always sweet. Sometimes it’s even worth adding a little sugar when stewing it.
• If this is not against your culinary principles, try a little salt the fish, and make the vegetables sweet and add all the seasonings to them. A dish with such a twist will be very tasty cold. But serving it is worth it with hot lush mashed potatoes.
