Pollock is one of the most sought-after species of marine fish. Affordable price is not the main indicator of popularity, its white meat has a neutral taste and goes well with almost all products and vegetables, which allows you to expand the fish menu with a variety of dishes.
Mayonnaise favors the taste of fish. Dishes from pollock with mayonnaise are always juicy and nutritious. In addition, they are easy to prepare, which does not require much time. Literally in an hour, even the most inexperienced housewife will be able to feed the family nourishingly. When preparing a festive table, such dishes will not only bring variety into it, but also decorate it, because it’s not just a fried fish.
Pollock in mayonnaise can be stewed in a pan, baked in the oven on a baking sheet or in pots. There are many recipes for preparing such fish dishes for multicookers. Try at least one, and you will certainly want to try others.
Pollock in mayonnaise - the general principles of cooking
• It is impossible to get such a fresh fish, the pollock is usually sold frozen with whole carcasses. You can buy and fish fillets in ice coating. It is important to properly thaw the semi-finished product - put it overnight in the “warm” chamber of the refrigerator or leave it in a bowl, on the table.
• Thawed pollock carcasses need to be cloned with a knife to remove the scales. Then the fish are cut off all the fins, cutting the abdomen, remove all the insides. Black film lining the inside also need to be removed. Processed fish is washed with cool water and dried well on paper towels. Fillet after defrosting, just rinse.
• Whole carcasses of fish are usually cut into small pieces, up to 5 cm wide. Fillets are used whole, or cut into pieces. If the fish is supposed to be served to children, it is better to get rid of ridges or to cook any of the dishes using fillets. Fish can be filleted independently.
• Mayonnaise can take any. Specific requirements for fat content of the product does not exist, but it is worth noting that dishes with low-calorie foods are easier to digest and much more useful.
• Pollock dish can be served independently and with side dishes. Usually it is boiled rice or mashed potatoes.
Stewed pollock in mayonnaise with onions in a pan
Ingredients:
• fresh frozen pollock - a kilogram;
• four spoons of sparse mayonnaise;
• one and a half glasses of water;
• large onion;
• refined oil;
• 120 gr. wheat flour (4 tbsp. l.).
Cooking Method:
1. Cut the fins from the carcasses, scrape off the scales, cut the abdomen and clean the insides. Wash thoroughly, cut to a width of not more than 5 cm.
2. Pour the flour into a small spacious bowl and mix it with a small amount of salt. You can add to the mix a little ground pepper or spices “For fried fish”.
3. Cut the onion into medium-sized slices, spread it in a frying pan with vegetable oil and lightly fry. Do not give to brown, bringing to transparency, remove from heat.
4. Heat the oil in a clean pan. Bread the pollock slices in flour and immediately dip them into hot fat. Quickly fry the fish on one side, then turn it upside down - lightly brown and reverse side.
5. In any convenient dishes pour half a glass of water. Add mayonnaise, a little salt and stir well. For convenience, you can take the halo, it is better to break mayonnaise flakes.
6. Without removing the fried fish from the pan, cover the fried fish with browned onions and immediately pour the mayonnaise on top. Cover with a lid, leaving a small gap. Simmer on moderate heat for 20 minutes, then lower the heat and close the lid more tightly. We bring the fish to readiness, slowly languishing for 10 minutes.
Pollock fillets in the oven with mayonnaise
Ingredients:
• half a kilo of pollock fillet;
• one egg;
• small onion;
• a tablespoon of lemon juice;
• two large tomatoes;
• garlic;
• 200 grams of fresh “Russian” cheese;
• three spoons of mayonnaise;
• vegetable oil;
• one third of a teaspoon of nutmeg powder.
Cooking Method:
1. Remove the rind from the tomatoes. To do this, first scald tomatoes with boiling water, then quickly cool. We make cross-shaped cuts near the stem and carefully remove the skin. Cut the flesh into small cubes.
2. Peel two small garlic teeth, chop them up with a knife. Small slices shred onions.
3. In a small amount of oil, until transparent, pass onion. Add tomatoes to it, stirring, cook over low heat for three minutes. We shift the tomato roast from the pan into a bowl and cool. 4. To the tomato mass with a large grater grind about 130 grams. cheese Add garlic, nutmeg and a little salt - mix.
5. Wash the thawed fillet with water. Lightly dry the fish, spread it on the table, sprinkle with lemon juice. Then add some salt and season with pepper.
6. We spread on the edges of the fillet a little tomato filling, roll up rolls. In order not to unfold, we fix, piercing with a wooden toothpick.
7. Cover the bottom of the broiler with a thin layer of oil and lay fish rolls on it.
8. Mix the mayonnaise with the egg. Add, rubbing with a fine grater, cheese, mix everything thoroughly. Well we smear mayonnaise dressing rolls on top.
9. Warm up to 180 degrees oven. In the middle level, we install a roaster with rolls. Cooking twenty minutes.
Baked pollock in the oven with mayonnaise and vegetables and cheese
Ingredients:
• pollock carcasses - two, large;
• one big carrot;
• “Dutch” or similar cheese - 50 grams;
• two bulbs;
• mayonnaise - 150 gr .;
• 100 gr. frozen vegetable mix.
Cooking Method:
1. Prepare the fish. We clean the carcasses from the scales, cut off the fins, including the tail. Cut the belly, take out the insides, wash. Cut into portions and add them slightly.
2. Vegetable oil lubricated form. We spread in it pieces of pollock, leaving small gaps. Fall asleep to the fish thawed vegetable mixture.
3. On a large grater three carrots and send to the fish. Top with finely chopped onion.
4. In mayonnaise interfere with a little black pepper. It can be replaced with fragrant or use a special set of spices. We spread the mayonnaise on vegetables, gently level the surface.
5. Sprinkle mayonnaise layer with small cheese chips and place the fish in the oven. Bake for about half an hour, until golden brown.
Pollock in the oven with mayonnaise and mushrooms, under the cheese cap
Ingredients:
• forest agaric mushrooms or fresh small champignons - 250 gr .;
• bitter onions - two heads;
• three large tomatoes;
• 100 grams of hard cheese;
• sparse mayonnaise.
Cooking Method:
1. Defreeze the fish. Scrap the knife with a knife, cut off the fins. Goodwill and fillet cut. After washing, cut into pieces, up to five centimeters wide. 2. Fold the pieces of pollock in a bowl, add some salt. Mix, set aside for a while a bowl of fish to the side.
3. Shred onions, cut mushrooms into small-sized slices or straws. Put the onion in a frying pan heated with vegetable oil. Stirring, fry until light browning. Add the mushrooms and continue to fry until done. At the end we lightly add salt, season the mushroom roast with ground pepper.
4. Remove the rind from the tomatoes. Cut the tomatoes in half and slice into thin slices. Grind cheese on a large grater.
5. Cover the bottom of the baking sheet with parchment, lay the pieces of fish tightly together. Top evenly distribute mushroom roasting. We distribute tomato plates on it and lubricate them with mayonnaise.
6. We send a baking sheet with fish in a hot (190 degrees) oven. Ten minutes later we reach, sprinkle with cheese chips and put back another 10 minutes.
Pollock in the oven with mayonnaise, carrots and onions in pots
Ingredients:
• large carcass of pollock;
• one big carrot;
• 20 gr. butter, high fat oil;
• large onion;
• 50 gr. any mayonnaise;
• “Russian” cheese - 120 grams;
• four spoons of boiling water.
Cooking Method:
1. This quantity of food will require two small ceramic pots.
2. Flush tanks with hot water. Wipe dry with a towel, grease the inside with butter.
3. Cut the onion into thin half rings. Spread it evenly, put it in pots. Close the onion layer with a large shabby carrot.
4. Clean, rubbing fish. Cutting off the fins and chopping off the tails, cut the pollock into slices. Lightly add some salt, sprinkle with ground pepper, mix. Carefully put the pieces of pollock on a vegetable pillow.
5. Pour two spoons of hot water into each container, add mayonnaise and close tightly with foil.
6. Put the pots on a baking tray, set at an average level of an oven heated to 200 degrees. Cook for half an hour, then we take out, carefully remove the foil and fill it with cheese. We bring fish to readiness, baking for another half an hour, but without foil.
Pollock recipe with mayonnaise and tomatoes for multicooker
Ingredients:
• thawed pollock fillets - 600 gr .;
• three fleshy fresh tomatoes;
• 50 gr. mayonnaise;
• two spoons of 20% sour cream;
• refined oil;
• 200 grams of Russian cheese.
Cooking Method:
1. Wash the fillet and rinse. Drain from excess moisture with a towel, rub with salt mixed with ground pepper. After letting go for 10 minutes, cut into pieces.
2. Slice the cheese into thin slices and tomatoes into rings, up to 3 mm thick. Cheese can be grated into large chips. In a small container, mix sour cream with mayonnaise.
3. Lubricate the bowl with vegetable oil, lay out the fish fillet pieces into it. Smear the fish with mayonnaise sauce, top with tomatoes and cheese.
4. On the multicooker, activate the “Baking” program, set the timer for 20 minutes. Cooking with the lid closed until the end of a given program.
Pollock in mayonnaise - cooking tricks and useful tips
• When choosing pollock, pay special attention to the color. It should be pure white, without any blotches, yellowish or pink spots.
• Fillets covered with a thick layer of ice should not be acquired. Through its thickness it is difficult to determine the quality of the fish, as a rule, it has already been thawed. Fish fillets should be covered with a thin, transparent layer of ice “glaze”.
• To preserve the juiciness of the fish is very important to defrost it properly. Do not fill the carcass with water or use a microwave. Only gradual thawing in air or in the refrigerator will help to keep all the juices in fish meat.
