Pollock in sour cream - 16 cooking recipes

If you're planning to cook pollock in sour cream, choose a suitable recipe with photos and detailed descriptions. After all, you can do this in a dozen different ways: fry, stew, bake in the oven or slow cooker, steam until cooked.

Pollock in sour cream

Tender, soft pollock meat is ideal for preparing juicy main courses and hot appetizers. It turns out especially tasty with the addition of sour cream. It is no coincidence that these are the most popular recipes in Russia. They prepare fish for different occasions using different sets of products, starting with the simplest (onions, carrots, potatoes) and ending with the not so familiar like celery, broccoli or pumpkin.

The easiest way to prepare the dish is to stew it in a frying pan or saucepan on the stove. As a rule, pollock does not even need to be fried beforehand. First, onions and grated carrots are fried in oil. Then pieces of fish are added to them. For some time everything simmers over low heat until half cooked. And it is filled with sour cream, which can be diluted with water or broth cooked with vegetables, mushrooms or fish. As for spices, salt alone is enough. Can be served alone or with a side dish such as mashed potatoes.

A more complex option is baking pollock in sour cream in the oven. Although it is difficult not so much for the culinary skills required for cooking, but in using the equipment (oven).

You also need to first fry the vegetables and cut the fish into pieces. Further cooking depends on the specific recipe. You can place vegetables on a baking sheet, fish on top of them, and bake for a while. Then pour in sour cream sauce. You can fry the pollock a little in a frying pan, put it in a bowl and pour sauce without vegetables. You can place pieces of fish grated with salt on a baking sheet and coat them with sour cream on top. You can even make a fish casserole from different ingredients.

Pollock is usually served hot in sour cream. However, even when cold, this dish remains tasty and fits perfectly as an appetizer on a holiday table.

By the way, if you use frozen pollock for cooking, start defrosting it in advance. To do this, transfer it from the freezer to the bottom shelf of the refrigerator and keep it there overnight or longer. The main thing is that the fish is defrosted. If you do this at room temperature, its taste is significantly reduced.

When cutting fish, remove the tail and fins first.