Fish dishes should be in the diet of each person.
Pollock fillet, unfortunately, is not popular.
All due to the fact that the meat of this fish is somewhat dry and does not have a pronounced taste.
But these features are more dignity than a disadvantage, because using different marinades you can add a taste and aroma to the pollock, based on personal preferences.
How to cook the fillet of pollock - the basic principles of cooking
Pollock - inexpensive and affordable fish. It can be fried, stewed or baked in the oven. From the meat of this fish they cook a variety of dishes: pies, cutlets, meatballs, salads, first and second courses.
You can use already prepared fillet for cooking, or you can disassemble carcasses. The fish is completely defrosted, it is better to do it in the refrigerator or in cold water.
If you are cooking soup from pollock fillets or soup, cook the fish over low heat, adding to the water peeled whole vegetables, roots and greens. Be sure to remove the foam.
Pollock fillets are fried in a mixture of oils. It can be fried in batter, breaded from flour or bread crumbs. Fry the fish until golden brown, for several minutes on each side.
In the oven, pollock fillets are cooked mainly with sauces. Before you send the fish to the oven, it is pre-fried to “seal” the juice inside the fish.
Pollock fillet can be cooked with vegetables, in which case you get a full meal.
We have collected for you the proven recipes, how to cook the fillet of pollock, so that it turned out not only tasty, but also original.
Recipe 1. How to cook pollock fillet in a pan
Ingredients
one large carcass of pollock;
flour;
milk - 50 g;
vegetable oil;
onions - two heads;
table salt;
carrot;
black pepper.
Method of preparation
1. My fish carcass, clean it from the scales, cut off the tail and fins. Separate the fillet from the ridge and select small bones. Cut the pollock fillet into portions.
2. Clean the carrots from the rind, wash and three on a coarse grater. Peeled onions shred with thin feathers. 3. Each piece of pollock we spice up the spices and roll the fish in flour from all sides.
4. Heat the oil in a frying pan and fry the pollock pieces in it until golden brown on both sides.
5. Lay the onion over the pollock. The next layer evenly decompose carrot chips.
6. Pour into the pan milk, pepper, salt and simmer the fish over low heat for forty minutes. Served with a side dish of rice cereal or vegetables.
Recipe 2. How to cook pollock fillet with beets with sour cream-dill sauce
Ingredients
four fresh-frozen carcasses of pollock without a head;
ground black pepper;
three baked beets;
salt;
large onion head;
100 g of hard cheese;
juice of half a lemon;
half a bunch of dill;
400 g sour cream;
50 ml of drinking water.
Method of preparation
1. Wash carcasses under running water, scrape off the scales with a knife and remove the black film from the inside. Cut the tail and fins. The entire length of the carcass, from the back make an incision, bringing the knife to the bones. Then hold the knife along the carcass, pressing the knife to the ridge. Separate the fillet from the bone. Stocking off the skin.
2. Cut the fillet into slices five inches wide. Salt the fish, sprinkle with lemon juice and leave for ten minutes. Transfer the pollock morsels to heat resistant form.
3. Peel and shred the bulb. Put on top of the fish in an even layer.
4. Wash the beets with a brush, pat dry with a napkin and wrap in foil. Bake for 1 hour and 20 minutes at 180 ° C. Take out the baked beets, cool and peel. Cut it into thin circles.
5. Pepper and salt sour cream, mix it with chopped dill. Pour in drinking water and mix. Pour the fish and beetroot with sour cream sauce and put the form in the oven for 20 minutes. Bake at 200C. Coarsely rub cheese. Remove the mold from the oven, sprinkle everything over the top with plenty of cheese and bake for another five minutes. Serve with vegetable salad or pickles.
Recipe 3. How to cook pollock fillet in a slow cooker
Ingredients
pollock fillet - 600 g;
vegetable oil;
hard cheese - 200 g;
spice;
mayonnaise and sour cream - 60 ml;
three small tomatoes. Method of preparation
1. Wash the pollock fillets and dry them with napkins, trying to remove the excess moisture as much as possible. Grate the fillet with spices from both sides and cut into small pieces.
2. Wash tomatoes, wipe with napkins and cut into rings.
3. In a separate bowl, combine the cream with mayonnaise. Cut the cheese into thin slices.
4. Turn on the multicooker in the “Baking” mode. Set the cooking time to 20 minutes.
5. Pour some oil into the bowl. Put the fish and carefully grease it with mayonnaise-sour cream sauce. Put the tomato mugs on top and cover all with slices of cheese. Close the unit cover and cook until a beep sounds.
Recipe 4. How to cook pollock fillet with spicy olives cream sauce
Ingredients
pollock fillet - six pieces of 250 g each;
pepper;
salt;
flour.
Olive dressing
black pitted black olives - one and a half glasses;
olive oil - a quarter cup;
anchovy fillets - 6 pcs .;
lemon juice - 30 ml;
capers - 75 g;
purple basil - bunch;
garlic - 2 cloves.
Cream Sauce
olives dressing - 200 g;
butter - 30 g;
fish broth - 100 ml;
flour - 30 g;
thick cream - 50 ml.
Method of preparation
1. Place olives, basil, anchovies, garlic and capers in a blender container. Crush everything, add lemon juice and pour in olive oil, stirring constantly, until smooth. Put the mixture in the jar, tightly close the lid and place in the refrigerator.
2. Melt butter on a hot frying pan, add flour and fry it for two minutes. Pour in the broth, without stopping stirring. Then add the cream, mix, salt and place the dressing of olives. Heat the sauce for three minutes.
3. Mix flour with salt and pepper. Breast the fillet pieces in this mixture and fry the fish in hot oil until golden brown. Put the pollock on a plate, pour hot sauce over it and serve with boiled potatoes or roasted cauliflower buds.
Recipe 5. Pollock fillet fish cake
Ingredients
400 g of pollock fillet;
3 g of black and white pepper; four eggs;
salt;
100 g butter;
bunch of dill;
100 g of flour;
250 grams of hard cheese;
200 g low-fat cottage cheese;
lemon;
bunch of green onions.
Method of preparation
1. Wash and dry the pollock fillets with napkins. Cut the fish into small pieces. Put the fish in a deep plate, salt and pour lemon juice. Sprinkle with finely chopped dill. Stir and leave to marinate.
2. Separate yolks from proteins. Last send in the fridge. Beat the yolks slightly, add soft butter, cottage cheese and flour. Pepper and salt. Rinse green onions and chop it finely. Combine it with dough and knead well.
3. Remove the whites from the fridge and whip them to a strong foam. Coarsely grate half of the cheese. Combine pickled fish with cheese and add whipped whites. Gently mix everything.
4. Put the dough in a greased split form. On top of it, spread out a mass of fish and smooth it. Cut the remaining cheese into thin slices and spread them over the fish mass.
5. Heat the oven to 200C. Bake the cake for 35 minutes. Turn off the oven and leave the cake in it for another quarter of an hour. Put on a platter, cut into portions and serve.
Recipe 6. How to cook the fillet of pollock in the oven
Ingredients
walnuts - 100 g;
spice;
pollock - 600 g;
vegetable oil - 75 ml;
pickled cucumbers - two pcs .;
butter - 30 g;
sour cream - 100 ml;
greens - a bunch.
Method of preparation
1. Put nuts, herbs and pickled cucumbers in a blender container and chop well. Add to this mixture spices and sour cream. Stir until smooth.
2. Pollock clean scales, cut off the fins and tail. Separate the fillet from the ridge and remove the skin from it with a stocking. Remove the small bones with tweezers. The resulting fillet is mine. Rub the fish with spices. Cut portions and fry in butter until golden brown.
3. Lubricate the form for baking a piece of butter. We spread on the bottom of the pieces of fish fillets and pour it with sauce.
4. Send the pollock fillets to the oven for 20 minutes. Bake at 200C. Served with salad or side dish of vegetables.
Recipe 7. Pollock fillet “Spicy”
Ingredients
two pollock carcasses;
drinking water;
two medium onions;
red hot pepper;
two mugs of lemon;
salt;
mayonnaise.
Method of preparation
1. Thaw the fish, clean it of scales. Cut off tails and fins. Clean the inside of the black film. Separate the fillet from the ridge, remove the skin with the stocking and select small bones. Wash the fish, cut it into pieces and lay into a plate in layers, sprinkling each with salt and pouring lemon juice. Marinate the pollock fillet for half an hour.
2. Semicircles shred the peeled onion.
3. Put mayonnaise in a small cup, add red hot pepper, salt and squeeze lemon juice into it. Pour some boiled water into the mixture and mix thoroughly. It should not be too liquid sauce.
4. Put the marinated fillet into the pan in a thick layer. Lay the onion rings over the pollock. Pour the mayonnaise mixture evenly. Cover and place in the oven for half an hour. Cook at 200C. Then open the lid and place in the oven for another five minutes. Serve with a potato or rice side dish.
How to Make Pollock Fillets - Tricks and Tips
- When choosing a pollock, pay attention to the color of the meat. It should be white, without a pink or yellowish tint.
- In addition to parsley and dill, you can use anise, celery, estargon and mint.
- Do not freeze pollock fillets again!
- To eliminate the specific smell of fish, sprinkle the pollock fillets with lemon juice and leave for forty minutes.
- Frying the fillet is better in a mixture of butter and vegetable oil.
- The pollock fillet will be juicy and tender if cooked in tomato, cream or any other sauce.
