Pollock under the marinade of carrots and onions - time tested. Recipes pollock under the marinade of carrots and onions

Pollock under the marinade of carrots and onions - time tested. Recipes pollock under the marinade of carrots and onions

Pollock under the marinade of carrots and onions - a dish that has not lost its popularity since the days of the Soviet Union.

Pollock meat contains all the vitamins and microelements necessary for our body.

Besides the fact that pollock is a very useful and inexpensive fish, there are practically no bones in it, which is an undoubted advantage.

Pollock under the marinade of carrots and onions - the basic principles of cooking

For the preparation of this dish requires simple and affordable products. Despite this, pollock under the marinade always has a rich taste and aroma.

Fish in this way is fried, cooked in an oven or a slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, pollock under the marinade can be cooked with tomato paste, mayonnaise or sour cream.

Pollock is well washed, dried, cleaned of scales, gutted, cut off the head and tail and remove the fins. Fish can be cut into steaks. If you do not want to mess around with food with bones, or cook, to pollock a child, disassemble the fish into fillets, removing all the bones.

Each piece of pollock is paned in flour and fried in a well-heated butter until golden brown.

Vegetables for the marinade are cleaned and washed. Carrot coarsely rubbed, and onions chopped into thin half-rings. Prepared vegetables passer. When they are lightly browned, pour tomato paste, diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.

Roasted pollock poured ready marinade. Fish can be served immediately, or left for a couple of hours in the refrigerator.

Polina under marinade of carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock under the marinade of carrots and onions


700 grams of pollock; spices for fish;

a pinch of black pepper;

150 g of flour;

100 ml of vegetable oil;

two pinches of salt.


2 carrots;

3 peppercorns;

75 ml of vegetable oil;

2 clove buds;

2 g of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Method of preparation

1. Clean and rinse the large onion. Shred it with thin quarter rings.

2. Remove the rind from the carrot and rub it with a thin straw.

3. Heat the vegetable oil in a frying pan. Put carrot into it and fry for a few minutes, stirring continuously. Now add the onion and continue to fry, stirring until the roast is browned. Drain excess oil.

4. Put the tomato paste in the frying. It can be replaced with mashed canned tomatoes or mashed fresh tomatoes. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste disperses completely. Boil for a couple of minutes on and off.

5. Pollock defrost. We clean fish from scales, giblets and cut off the heads, tails and fins. Wash, pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. In this mixture, breaded each piece of fish. We spread the pieces of pollock in preheated vegetable oil and fry on moderate heat until golden brown. Turn over and fry a few more minutes. Ready pollock lay out on a plate, covered with napkins.

7. Place the fried fish in the pan with marinade. Gently mix until the pieces of fish are evenly covered with it. Turn on slow fire and simmer for half an hour. It is desirable that the fish infused for two hours.

Recipe 2. Pollock under the marinade of carrots and onions in a multicooker


kg of pollock fillet;


three carrots;

spices for fish;

80 ml of tomato paste;

black pepper;

two bulbs; vegetable oil - 80 ml.

Method of preparation

1. Pollack cut into fillets. Carefully remove all the bones and wash under the tap. Dab the napkins and cut into pieces. Fold the fish in a bowl, salt and sprinkle with spices for fish. Gently mix.

2. We include the multicooker in the “Frying” mode. Pour in some vegetable oil and heat it well. Spread fish fillets in hot oil and fry until golden brown. Fried fish spread on a plate, previously covered with napkins to get rid of excess fat.

3. We clean and wash vegetables. Bulbs shred thin quarter rings. Carrots three large.

4. Put the chopped vegetables in the multicooker bowl and fry all together, adding some oil. Fry in the same mode as the fish. Cooking vegetables, constantly stirring, to light ruddy.

5. Roasted fillet of pollock sent to the vegetables. Salt and season with black pepper. Gently mix and pour in a multi-glass of drinking water. We switch the multicooker to the “Quenching” mode. Set the timer for two hours. Serve the pollock under the marinade with any side dish.

Recipe 3. Pollock under the marinade of carrots and onions in milk


kg of pollock;


four carrots;

black pepper;

three onions;

condiments for fish;

lean oil;

150 g of flour;

350 ml of milk.

Method of preparation

1. For this dish you can use both frozen and fresh fish. Rinse pollock well under running water and dry lightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt, and place the fish in a bowl. Prune it with pepper and spices. Stir gently and leave to marinate for half an hour.

3. Peel the peeled onion heads with thin half rings. Remove the thin peel from the carrot, wash and coarsely rub.

4. Pour flour into a plate. Put the pan on the stove, pour oil into it and heat well. Roll the pieces of fish in flour from all sides and send them to roast. 5. Fry pollock from two sides, five minutes each. Then sprinkle the fish with onions so that it completely covers all the pieces. Top with a uniform layer of carrot. Fill all with milk, salt, season with pepper and spices. Cover the pan with a lid and simmer on low heat for half an hour.

Recipe 4. Pollack marinated carrots and onions with wine in the oven


800 g of pollock;

2 cloves of garlic;

2 carrots;

3 g of salt;

2 onions;

2 g black pepper;

30 ml of vegetable oil;

50 ml of red wine;

50 ml tomato paste.

Method of preparation

1. Remove thin skin from carrots, coarsely grate or chop grated on Korean salads. Crumble the peeled onions into thin quarters.

2. Put the cauldron on the fire, pour in the oil and heat it well. Prepared vegetables shift into the cauldron and fry, stirring, until golden brown. Add tomato, stir and fry for another three minutes. Pour in wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash pollock, remove scales and cut fins. Fish cut portions.

4. Oil the refractory mold. Peel and chop the garlic. Put in the form of half the vegetable roasting and spread the garlic. Place the pollock slices on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the form with a sheet of foil and send it to the oven, preheated to 220C. Bake the fish for 45 minutes. Serve with herbs and side dish.

Recipe 5. Polished marinated carrot and onion with sour cream


vegetable oil;





two large carrots;


two large onions;

sugar - 30 g;

sour cream - a glass;

vinegar 70% - 5 ml;

mayonnaise 50 ml.

Method of preparation

1. Peel large bulbs and chop into half rings. Put the onion in a frying pan with hot oil and fry, stirring, until transparent. 2. Peel the carrot, wash it and coarsely rub it. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to vegetables. Salt and pour vinegar. Pour in some hot water and mix. Twist the heat to minimum and simmer for a quarter of an hour, until the carrots are soft.

4. Fish fillet and cut it into pieces. Mix flour with salt. Roll the pollock in the mixture and fry in a well-heated oil on both sides until a delicious crust.

5. At the bottom of the tray put a little marinade. Top with a layer of fish fillet. Pollock must be hot! Cover with a layer of marinade. So lay out all the fish and marinade. Cover the tray with a lid and let the fish marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock under the marinade of carrots and onions


500 g of pollock;

3 g of salt;

2 carrots;

2 g black pepper;

1 onion;

30 ml of vegetable oil;

1 lemon;

125 g natural yogurt;

250 ml of tomato juice.

Method of preparation

1. Wash pollen carcasses, remove scales and cut into large pieces. Pepper and salt the fish from all sides. Cut the lemon in half and squeeze the juice on the pollock. Stir and leave to marinate for half an hour. Boil the fish for a couple for 20 minutes.

2. Peel the onion and finely crumble it. Peeled carrots rub with a long straw. Cooked vegetables fry in the heated vegetable oil until soft carrots. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, add natural yogurt, mix again and turn off the heat.

3. Transfer the fish to a deep saucepan, pour the ready marinade and simmer for a quarter of an hour. Serve with a side dish or as a snack.

Recipe 7. Pollack marinated carrots with onions, garlic and celery

Ingredients 460 g of pollock;

390 ml of tomato juice;

245 grams of dry white wine;

175 g carrots;

95 g onions;

1 celery stalk;

2 garlic cloves.

Method of preparation

1. Connect in a deep stewpan a liter of drinking water with white wine. Put the mixture on the fire and bring to a boil.

2. My pollock under the tap, cut off the fins and scrape off the scales. Cut the fish into pieces and rinse again. Send the fish to a boiling water-wine mixture and cook for three minutes. We take out pollock and lay out on a plate.

3. Peeled vegetables finely shred. Celery stalk cut into pieces. Passe all together in hot oil. Chives garlic peeled and finely crumbled. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables are soft. Marinade salt and fill them with fish. Served as a snack.

Pollock under the marinade of carrots and onions - tips and tricks

  • To make the dish more fragrant, add hops-suneli, bay leaf, clove buds or a special blend of aromatic herbs for fish.
  • Before grilling, grind the pollock in flour so that the fish is covered in a crispy crust and the marinade is thicker.
  • The dish will be more tasty if the carrot is chopped on a grater for Korean salads.
  • You can serve pollack mintai marinade with a side dish or as a snack.
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