Pollock is not by chance one of the most popular types of fish. It is very inexpensive, and the taste is pleasantly neutral. It is due to the versatility to combine pollock can with almost any vegetables and spices, which allows you to cook a variety of dishes.
White meat of pollock is cooked in a slow cooker, the recipes of which are given below, very quickly. Small bones are few, and large ones are easy to take out. Multicooker makes the process of making democratic cod relatives convenient and easy. It is enough to prepare the necessary ingredients, put them in a bowl - and the multi pair does the rest.
Pollock in a slow cooker - general principles of cooking
In stores, you can buy either frozen whole pollock, or fillets in ice glaze. It is important to properly defrost the fish: send it to the refrigerator for several hours, and not thaw at room temperature.
Thawed fish should be rinsed under cold water, dried on paper towels, and then cut off all excess: fins, tail, protruding gills. Pay special attention to the belly: the inside of the fish is lined with black film, which should be discarded.
Fillets are cooked whole or cut into pieces. A whole carcass is usually divided into pieces or cut into fillets. If children try the dish, it is better to get rid of the stones in advance.
Vegetables, if they are listed in the recipe, should be thoroughly washed, peeled and chopped. If you want to reduce the calorie content of the dish, you can use a minimum of oil.
Pollock in a slow cooker with vegetables in a cream-cheese sauce
One of the most successful recipes for pollock in a multicooker reveals the huge culinary potential of this shy fish. The dish is very tender and very tasty.
Ingredients:
• two whole pollock fish;
• two medium carrots;
• large bulb onion;
• three tablespoons of sour cream; • one hundred grams of semi-hard cheese;
• half a cup of drinking cream;
• salt;
• vegetable oil (1-2 spoons);
• Spices as desired (you can use the ready mix for fish).
Cooking Method:
Pollock cut into portions and remove to time in the refrigerator.
Finely chop the onion into cubes.
Grate the cleaned carrots on the shallow side of the grater.
At the bottom of the thicket pour vegetable oil.
Enable baking program.
Posting vegetables, salt and snap the lid.
After 15 minutes, lay the pollock slices on top of the vegetables.
Salt, sprinkle with spices and continue the program.
Cheese piece grate on the middle side of the grater.
Mix sour cream, cheese crumb and cream, mix.
10 minutes before the end of the baking program, pour the fish over the sauce.
Pollock in a multicooker tomato and creamy sauce
Sweet and spicy tomato fill gives the fresh pollock a special taste. The perfect option for a delicious and healthy dinner for the whole family, which is worth mastering the owner of the multicooker.
Ingredients:
• four pollock carcasses;
• two medium sized onions;
• two medium carrots;
• a clove of garlic;
• half a lemon;
• a glass of drinking cream;
• two tablespoons of tomato paste;
• tablespoon of vegetable oil;
• a quarter cup of water;
• teaspoon ground paprika;
• salt;
• a mixture of peppers to taste.
Cooking Method:
Prepared fish cut into portions.
Salt pollen slices, sprinkle with lemon juice, sprinkle with a mixture of peppers (if desired, you can use your favorite seasonings) and leave in the marinade for a few minutes.
Peel carrots and onions.
Grate carrots on a fine grater.
Onion cut into half rings or “garlic”.
Cut the garlic with a knife.
Turn on frying mode (or baking) for half an hour.
Pour the oil into the bowl of the multicooker and warm it for 2-3 minutes.
Add vegetables, salt and lightly fry in oil.
Half of the fried vegetables put in a plate.
Arrange slices of pickled pollock on vegetable substrate.
Cover the fish on top with the remaining portion of vegetables. Mix the cream with water and tomato paste. Salt as desired.
Pour the sauce into the thicket.
Cook on fire for 50-60 minutes.
Pollock in a crock-pot in tomato and vegetable sauce
Thanks to the excellent recipe for pollock in a slow cooker, you can feed your family with a savory dish. Bulgarian pepper gives fish a harmonious rich flavor. Cooking is easy, convenient, fast.
Ingredients:
• four carcasses of thawed pollock;
• two medium sized bulbs;
• half fresh lemon;
• two small carrots;
• two cloves of garlic;
• a glass of heavy cream;
• large Bulgarian pepper;
• two tablespoons of tomato paste;
• half a glass of water;
• a mixture of peppers;
• salt;
• cooking oil for frying.
Cooking Method:
Prepared slices of fish fillets sprinkle with lemon juice, salt and pepper with pepper and leave to marinate for 5-10 minutes.
Wash vegetables clean.
Cut carrots into thin slices.
Chop the onion into large half rings.
Crush garlic with the end of a knife or pass through a press.
Pour 1-2 tablespoons of vegetable oil into the multicooker bowl and warm it a little on the frying mode for two minutes.
Put vegetables, salt and fry, stirring, until the end of the frying program (another 8 minutes).
Half of the vegetable zazharki put in a separate bowl.
Pickled pieces of fish spread on the vegetable fry.
Mix the cream with water and tomato paste.
Pour fish sauce with sauce, cover with vegetable layer.
Cook on fire for an hour.
Pollock in a multicooker under a cheese coat
This recipe for pollock in a slow cooker allows you to prepare a hearty, spicy dish. It will appeal to both adults and children. Excellent option for a pleasant dinner in the family circle.
Ingredients:
• three pollock fish;
• two hundred grams of semi-hard cheese;
• three large tomatoes;
• two tablespoons of sour cream;
• two tablespoons of mayonnaise;
• some cooking oil for frying;
• spices for fish to your taste;
• salt.
Cooking Method: Washed and dried pollock cut into fillets.
Cut the fish into portions.
Marinate pieces of fish in pepper, spices and salt.
Washed tomatoes cut into thick rings.
Cheese piece cut into thin slices.
Prepare the sauce, mixing the sour cream with mayonnaise.
Pour some vegetable oil on the bottom of the bowl.
Enable baking mode.
Put the slices of pickled pollock.
Smear each piece with sour cream.
Put the tomato circle first into pieces, then the slice of cheese.
Snap the lid on and cook until the end of the mode.
Serve with fresh herbs and sour cream.
Roasted pollock in a multicooker
The traditional recipe of pollock in a slow cooker, fried in flour breading, will appeal to lovers of natural fish taste. Fillet slices are well roasted, retain their shape and look very appetizing.
Ingredients:
• three pollock carcasses;
• two spoons of vegetable oil;
• one hundred grams of flour for breading;
• salt;
• ground pepper to taste.
Cooking Method:
Fish cut into portions.
Turn the slow cooker on the frying mode, setting the time to 20 minutes.
Pour in the oil and warm it for 4-5 minutes.
While the oil is hot, rub the fish with pepper and salt (you can add spices at your discretion).
Dip the pieces on both sides of the flour and put in boiling oil.
Do not close the lid, fry until a characteristic crust appears within 10 minutes.
Gently flip the fish to the other side.
Snap the lid and cook until the end of the program.
Serve with mashed potatoes, boiled rice or fresh vegetables.
Pollock in a crock-pot under a spicy yoghurt sauce
A fine variant of pollock in a slow cooker, the recipe of which is given below, will allow even an inexperienced hostess to cook a juicy, savory dish.
Ingredients:
• two pollock carcasses;
• two tablespoons of vegetable oil;
• half a liter of natural yogurt;
• A tablespoon of hop-suneli;
• pepper;
• salt;
• fresh seasonal herbs or two tablespoons of a mixture of dried herbs (dill, basil, parsley). Cooking Method:
With carcasses cut fillets.
Cut the pollock in portions.
Pour some vegetable oil into the bowl.
Put slices of pollock on the bottom of the bowl.
Salt, season with spices.
If herbs are dried, mix them with yogurt, if fresh, chop and leave to serve the finished dish.
Pour pollock yogurt.
Snap the multicooker lid, turn on the extinguishing program for 40 minutes.
Sprinkle the finished fish with chopped greens and serve.
Pollock in a multicooker with potatoes and vegetables
To feed your family with a hearty dinner, you can cook a pollock in a slow cooker according to a recipe for using potatoes. It is necessary that the multicooker model has a tab for steaming. Get a full meal that does not require garnish.
Ingredients:
• two pollock fish;
• two medium carrots;
• two small bulbs;
• fleshy tomatoes (1-2 pieces to your taste);
• a tablespoon of tomato paste or ketchup;
• six to seven medium sized potatoes;
• one Bulgarian pepper;
• parsley fresh to taste;
• two cloves of garlic;
• some vegetable oil (2-3 tablespoons);
• salt and pepper mix.
Cooking Method:
Slice the pollock into fillets and cut into pieces.
Wash vegetables, peel.
Coarsely grate or chop the carrot.
Dice chopped onion and bell pepper.
Chop the tomatoes into slices.
Cut potatoes into slices and put in a container for steaming.
Pour oil on the bottom of the bowl.
Put the vegetables first, then the fish pieces.
Salt and pepper.
Cook on fire for an hour.
Finely chop the garlic and greens with a knife.
Five minutes before the end of the program, put in tomato sauce, garlic and herbs.
Pollock in a multicooker with oranges
The unusual combination of citrus aroma and orange sour with the taste of fresh fish will appeal to gourmets. The original recipe of pollock in the crock-pot will be useful to the hostesses collecting a collection of interesting dishes.
Ingredients: • three pollock fish;
• large orange;
• two tablespoons of flour;
• salt;
• two spoons of vegetable oil;
• a glass of heavy cream.
Cooking Method:
Cut the fillets from the fish and make portions.
Peel the orange and cut into circles (remove the stones).
Flour salt to taste.
Breaded circles of oranges in flour.
Turn on the baking mode, pour the butter into the bowl and heat it well.
Fry oranges on both sides without closing the lid.
Orange slices lay out.
In the same oil, fry fish pieces breaded in flour.
When pollock is ready, put orange slices on top of it.
Pour the cream.
Close the lid and cook the dish for 10 minutes.
Creamy flour sauce should be thick.
Serve fish with oranges and sauce.
Pollock in a slow cooker - tricks and tips
- Proper defrosting of pollock is a prerequisite for preserving the richness of fish meat. If the fish from the freezer to defrost in heat or water, it will lose all the juice and become tough and tasteless.
- White meat of pollock should be exactly white. When choosing a fish, pay attention to the color of the pulp. Yellowish and pink spots are unacceptable: it is a sign of poor-quality product.
- The smell of properly harvested fresh fish can not be unpleasant-sharp. A good pollock has a pleasant sweetish and very light aroma.
