Ingredients for cooking stewed pollock with vegetables
- The carcass of pollock cleared frozen (large size) 3 pieces
- 5 medium-sized carrots
- Onions medium size 4 pieces
- Sour cream with a fat content of 20% 500 milliliters
- Ground black pepper to taste
- Salt to taste
- Seasoning for fish to taste
- Vegetable oil for frying dishes
- Wheat flour 100-150 grams
- Main IngredientsMintai, Onion, Carrot
- Serving 7 servings
Deep bowl - 2 pieces, Cutting board, Knife, Deep plate, Frying pan, Kitchen stove, Wooden spatula, Deep pan or cauldron with lid, Coarse grater, Plate - 2 pieces, Serving dish, Kitchen scissors
Cooking stewed pollock with vegetables:
Step 1: prepare the fish.
First defrost the fish. There are three ways to do this. First: just lay the pollock in a deep bowl and leave it to defrost for a while at room temperature. Second: put a bowl of fish under a stream of cool water. And the third: put the container in the refrigerator on the lower shelves until the fish carcasses become soft.
Then we pour ordinary water into another deep bowl so that the fish can completely drown in it. With one hand we hold the carcass of pollock in water, and with the other we remove the scales, using the knife. Thus, the kitchen will remain clean, as the scales will not scatter in different directions. After that, we clean the fish from the insides, cut the fins with kitchen scissors and wash it well from all sides under running water.
Spread the component on a cutting board and cut into medium pieces. We rub each piece of pollock with salt, black pepper and seasoning for fish and transfer to a free bowl.
Now pour a small amount of flour into a deep plate and set aside for a while. Pour a little vegetable oil into the pan and put the container on medium heat. When the oil warms up well, roll each piece of fish on all sides in flour and spread in a frying pan. Fry the component on both sides until golden brown, turning over with a wooden spatula. Attention: so that the fish does not fall apart, you need to fry it on one side on high heat, and on the other - on low. The prepared pieces of pollock are transferred to another deep pan or cauldron and temporarily set aside.
Step 2: prepare the carrots.
Using a knife, peel the carrots and then rinse under running water. Then we rub the component on a coarse grater directly into a free plate.
Step 3: prepare the onion.
With a knife, peel the onions from the husks and rinse under running water. We lay out the component on a cutting board and cut into half rings. Shredded onions are transferred to a clean plate.
Step 4: prepare the stewed pollock with vegetables.
On top of the pieces of fish we spread the grated carrots. Then salt and pepper to taste. After that, spread the onion half rings and again add a little salt and pepper to the dish. On top, fill everything with sour cream and a small amount of ordinary cold water (approximately 100-150 milliliters) We cover the pan with a lid and put it on a small fire. When the dish begins to boil, we note the time (40 minutes) and stew pollock with vegetables. After the allotted time, turn off the burner and leave the dish to brew more for 10-15 minutes.
Step 5: serve the stewed pollock with vegetables.
Using a wooden spatula, transfer the stewed pollock with vegetables to a special flat plate and serve to the dining table. As a side dish, mashed potatoes, various types of boiled cereals and a salad of fresh vegetables are perfect.
- In order to speed up the cooking process, you can pre-lightly fry the carrots with onions. Then the quenching time will be reduced for 10-15 minutes.
- To cook stewed pollock, you can mix sour cream with water in a separate container, and only then pour the whole mixture into a pan with fish.
- If desired, you can decorate the dish with slices of lemon and sprigs of fresh herbs.