Pollock is not respected because it is inferior in taste to many other types of fish. However, its nutritional value is high enough, and if you cook the pollock in the oven with onions and carrots, then it will not give way to other popular fish dishes.
Cooking Features
Cooking pollock in the oven with onions and carrots has its own secrets, the knowledge of which will allow you to cook a really tasty and healthy dish.
- Pollock usually buy frozen, and therefore it is very important to be able to choose a quality product. It should not have an unpleasant smell. Its color should be white, with no signs of yellowness. The icing on it should not be thicker than 2 millimeters.
- Defrost pollen pepper preparation better gradually, at room temperature. Otherwise, the finished dish from it may turn out to be rather dry.
- The calorie content of the finished dish can be reduced if unsweetened yogurt is used instead of mayonnaise or sour cream.
For the rest, the preparation of pollock with onions and carrots depends on the selected recipe.
Pollock baked in foil with onions and carrots
Composition:
- pollock - 0, 5-0, 7 kg;
- onions - 0, 3 kg;
- carrots - 0, 4 kg;
- lemon - 1 pc .;
- vegetable oil - 80 ml;
- salt, spices - to taste.
Method of preparation:
- Thaw the fish, rinse and undress (cut off the head, fins, gut and rinse the abdomen). If caviar is found, bake it with the fish.
- Rub the fish with spices mixed with salt.
- Peel and grate carrots for Korean salads. If not, then you can use the usual with large holes.
- Remove onion peel. Cut the vegetable into thin quarters of rings.
- Pour about 50 ml of oil into the pan, heat it, put onions and carrots in the pan, fry them until they get a golden hue.
- On a baking sheet, lay a foil in several layers, put the vegetables on it.
- Place the fish on top.
- Squeeze the juice out of the lemon, mix it with the oil, sprinkle the fish with this mixture.
- Cover everything with foil and put in the oven, preheated to 200 degrees.
- After half an hour, remove the foil and bake the dish for another 10 minutes.
When serving, do not forget to serve the fish with the vegetables with which it was cooked in the oven.
Pollock in tomato and creamy sauce
Composition:
- pollock - 0.7 kg;
- carrots - 0, 3 kg;
- onions - 0, 2 kg;
- fresh dill - 50 g;
- tomatoes - 0, 4 kg;
- flour - how much will leave (approximately 100 g);
- sugar - 5 g;
- salt, spices - to taste;
- vegetable oil - how much will it take to fry fish and vegetables;
- cream of 10 percent fat content - 0, 2 l;
- bay leaf - 1 pc.
Method of preparation:
- Prepare the pollock by washing it, cleaning it and gutting it, drying it. Cut into small pieces about one centimeter wide.
- Add salt and spices to the flour. Roll each piece of fish in it.
- Heat the oil in a pan and fry the fish in it on both sides until half cooked. Let the oil drain.
- Peel and wash the carrots, grate them on a coarse grater, or chop them with a thin ovine peeler.
- Remove the husks from the bulbs. Cut each bulb into 4 pieces. Cut into thin plates, divide to make quarter rings.
- Fry the vegetables in oil so that they become very soft.
- Wash the tomatoes, make a cross-cut on each. Boil the water and dip the tomatoes in it. Blanch them for 2 minutes, then remove with a skimmer, cool and peel off. Cut the tomato pulp into small cubes or chop it with a blender to a puree state.
- Place the pollock slices in the baking dish. Place roasted onions and carrots on top. Put mayonnaise.
- Into the cream add sugar, mix them with tomatoes. Pour this mixture of fish.
- Put the mold in the oven, preheated to 200 degrees. Simmer the fish in a tomato-cream sauce for 30 minutes. 5 minutes until cooked, sprinkle with finely chopped fresh dill.
The fish is very tender and tasty, and it looks very appetizing.
Pollock with onions, carrots and cheese
Composition:
- fillet of pollock - 0, 7 kg;
- carrots - 0, 4 kg;
- onions - 0, 3 kg;
- lemon juice - 20 ml;
- vegetable oil - how much will leave;
- seasoning for fish with salt - to taste;
- mayonnaise - 100 ml;
- cheese - 0, 2 kg.
Method of preparation:
- Divide the pollock into fillets, pat the fillets with a napkin.
- Finely grate the carrots, chop the onions too, as small as possible.
- Fry the vegetables in a little oil.
- Place half of the vegetables in a baking dish, flatten.
- Put the pollock fillet on the vegetables, sprinkle it with lemon juice. Sprinkle with seasoning.
- Put the rest of the vegetables.
- Smear vegetables with mayonnaise.
- Finely rub the cheese and sprinkle the dish with it.
- Place the form in an oven preheated to 200 degrees. Bake a dish in it until it is covered with a ruddy cheese crust.
The dish can be prepared not only in large form, but also in portioned tins.
Pollock, baked or stewed in the oven with onions and carrots, is a healthy and really tasty dish, which is also very inexpensive.
