Fish dishes are healthy and low-calorie, nutritionists recommend them to those who want to lose weight, as well as people suffering from diabetes, cholecystitis, vascular diseases. One of the most affordable varieties of fish is pollock. It is relatively inexpensive, but it is among the most valuable products. Not all housewives favor him. The problem is that in this fish there is little fat, dishes from it often turn out dry. In fact, it all depends on the chosen recipe and adherence to the technology of cooking snacks. Pollock stewed in sour cream, can even inexperienced cooks.
Cooking Features
In order to deliciously put out pollock in sour cream, great skill is not required. Moreover, most often fresh-frozen carcasses of fish, already gutted and without a head, go on sale. This greatly simplifies the initial processing of the product. However, knowledge of a few points is necessary if you want to get a guaranteed good result.
- Do not thaw fish in warm water or in a microwave. Pollock already does not have high juiciness, and with a sharp temperature drop due to changes in the structure of the protein, it will become completely dry. Let the product thaw in the refrigerator, then it will remain juicy.
- Be sure to remove fins before cooking. It is convenient to make kitchen scissors.
- When washing the carcass, scrape the dark film inside. If you leave it, the taste of the fish will be bitter.
- Quench pollock not wholly, but cut into portions.
- Pollock will taste better if marinated before putting it out. For this, lemon juice mixed with pepper and herbs (thyme, basil, parsley) is most suitable.
- Often, before stewing fish is required to fry. In this case, it is best to breaded in flour. Breadcrumbs are suitable only in cases when the fish is fried and not stewed in sour cream.
It is possible to extinguish pollock in sour cream in different ways and according to different recipes. Cooking technology will depend on the chosen option.
Pollock stewed in sour cream with onions and carrots
Composition:
- pollock dry frost (carcass with head) - 1, 5 kg;
- onions - 0, 4 kg;
- carrots - 0, 4 kg;
- sour cream - 0.5 l;
- butter - 50 g;
- filtered water - 0, 2 l;
- lemon juice - 5 ml;
- seasoning for fish, salt - to taste;
- flour - 80 g;
- chicken egg - 2 pcs .;
- vegetable oil - how much will leave.
Method of preparation:
- Clean the fish, first of all cutting fins, removing the head and entrails. Do not throw away the liver - from it you can cook other dishes. If the carcass of a fish is already headless, then the primary processing of the fish will not take much power, but there will be no liver in it either.
- Rinse the fish under running water, remove the black film.
- Cut the carcasses into portions about 3 cm wide.
- Mix 3 tablespoons of vegetable oil with lemon juice and seasoning for fish.
- Put pieces of pollock in butter, roll them in marinade with your hands.
- Leave the fish to marinate for 20-30 minutes.
- Wash and peel the vegetables. Onions cut into small cubes, carrots, coarsely rub. Stir the vegetables.
- In a bowl, beat the eggs. You can add to them a little water and salt.
- Enter the flour, stir thoroughly.
- Lubricate the pan with oil, heat it.
- Dip pieces of pollock in the dough and place in the pan.
- On medium heat, fry the fish on both sides until an appetizing crust is formed.
- Put the vegetables on the fish, reduce the heat.
- Sprinkle the vegetable mixture with salt and pepper.
- Dilute sour cream with water, mix with melted butter.
- Fill the dish with sour cream sauce.
- Cover the pan with a lid and simmer the fish with vegetables for 30 minutes.
This recipe for cooking pollock stewed in sour cream is one of the most popular. The fish made on it, turns out juicy and gentle, vegetables ideally supplement it, giving unique taste.
Pollock stewed in sour cream and tomato juice
Composition:
- pollock (carcasses without a head) - 0.5 kg;
- sour cream - 0, 25 l;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- tomato juice - 0, 25 l;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash pollen carcasses by removing from the inner film. Drain, cut into pieces of approximately the same size.
- Boil or stew with a little water for 10-15 minutes.
- Onion, freeing from the husk, cut into thin half-rings.
- Grind carrots grated for Korean salads. In the absence of this device, you can use a regular grater with large holes.
- Heat the oil in the pan.
- Put vegetables in it and fry them until they are soft.
- Add salt, spices and sour cream mixed with tomato juice. Wait until this mixture boils.
- Put the pollock chunks into the sauce, stir gently.
- Cover the pan with a lid and stew the fish in sour cream for 20 minutes.
Tomato juice gives the dish a unique flavor. The dish will be delicious both hot and cold. As a side dish, you can serve mashed potatoes or rice.
Pollock fillet stewed in sour cream with garlic
Composition:
- pollock fillets - 0, 4 kg;
- sour cream - 150 ml;
- garlic - 2 cloves;
- dill - 100 g;
- lemon juice - 5 ml;
- olive oil - 20 ml;
- seasoning for fish, salt - to taste.
Method of preparation:
- Cut fish into fillets.
- Mix the fish dressing with olive oil and lemon juice. Marinate the fillets in the resulting sauce. Marinate need about half an hour.
- Wash, shake off the dill. Finely chop it with a knife.
- Crush garlic with a hand press.
- Mix sour cream with dill and garlic. If desired, it can be diluted with a small amount of boiled water (no more than 60 ml).
- Cut the pollock fillets into medium-sized chunks, put them on a pre-heated pan and lightly brown.
- Fill with sour cream sauce and simmer for 20 minutes.
Instead of a side dish of mintai, stewed in a creamy garlic sauce, you can serve potato salad or a snack of fresh vegetables.
Pollock stewed in sour cream with paprika
Composition:
- pollock (carcasses without a head) - 0, 7 kg;
- sour cream - 0, 25 l;
- ground paprika - 5 g;
- fresh dill - 50 g;
- water - 120 ml;
- onions - 150 g;
- salt - to taste;
- flour, vegetable oil - how much will go.
Method of preparation:
- Prepare the carcasses by cleaning them, removing the fins, rinsing and drying them with a napkin.
- Cut into portions.
- Sift flour, mix with a small amount of salt, you can add paprika or hot pepper.
- Heat oil in a pan.
- Sand the pieces of fish in flour and fry on both sides until golden brown.
- Clean, cut onion into thin half-rings. Fry the onions in the oil in a clean pan until golden brown.
- Put the onion to the fish.
- Mix sour cream with paprika, adding half a glass of water.
- Pour fish sauce.
- Stew in a lid for 25 minutes.
This dish has a slightly unusual, but very pleasant taste. An ideal side dish for him would be fried potatoes. Another option for side dishes is steamed or baked vegetables.
Pollock stewed in sour cream in the oven
Composition:
- carcasses without a head pollock - 0, 6 kg;
- sour cream - 0, 2 l;
- hard cheese - 100 g;
- dried dill - 5 g;
- milk - 100 ml;
- salt, seasonings - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Cut the pollock into pieces, after having washed it and dried it with a towel.
- Put in a greased form.
- Mix sour cream with milk, salt, seasonings, dried dill.
- Finely rub the cheese, mix with sour cream sauce.
- Sauce pollock.
- Preheat oven to 190 degrees.
- Put in a fish shape. Cook for 30 minutes.
By this recipe, you can also put out pollock carcasses In this case, the cooking time should be increased by 10 minutes, otherwise the recipe will remain unchanged.
Pollock stewed in sour cream, always turns juicy and tender. You can prepare it according to different recipes - everyone will find a suitable option for him.
