Pollock with carrots and onions in a pan

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Prepare all the necessary ingredients specified in the recipe. Pollock fillet or a whole carcass is suitable. If you take a whole one, increase its weight to 800 grams. If necessary, defrost the fish, but not completely. Place it on the bottom shelf of the refrigerator until slightly defrosted, this will make it easier to cut. The pieces will be more neat and will not turn into a shapeless mass when cutting. Read all about defrosting in the article below the steps.

2. STEP 2

   

   Peel the onions and cut into thin half rings. To prevent onion juice from irritating the eyes so much, rinse the knife and onion under cold running water before slicing.

3. STEP 3

   

   Brush the carrots well and peel them. Grate it on a coarse grater or cut it into strips. Remember, the final result in this dish depends on how you chop the carrots. During heat treatment, grated carrots will turn into mush and mix evenly with the rest of the ingredients, and cut into strips or cubes will retain their shape.

4. STEP 4

   

   Clean the whole fish. To do this, remove the head, fins and tail. Cut the belly, gut it, remove the black film from the inside, as it is bitter and will spoil the taste. Rinse and be sure to dry with paper towels. Cut into arbitrary pieces.

5. STEP 5

   

   To prepare this dish, a saucepan or saucepan with a thick bottom is suitable, but you can also cook it in a deep frying pan. Read articles on these topics for how to choose a frying pan and oil for frying. Links are at the end of this recipe.

6. STEP 6

   

   Pour refined vegetable oil into the bottom, place onion half rings on top. Read how to choose oil for frying in a separate article at the end of the recipe.

7. STEP 7

   

   Place carrots in the next layer.

8. STEP 8

   

   Place some of the fish slices on the vegetable bed.

9. STEP 9

   

   Alternate layers in the same sequence: onions, then carrots.

10. STEP 10

    

    The next one is pollock pieces.

11. STEP 11

    

    We must finish with onions and carrots. Now add a little warm boiled water - you don’t need a lot, because the fish will release juice later, we just need it to start boiling.

12. STEP 12

    

    Place spices on top: according to the classics of the genre, these are bay leaf, cloves, allspice and peppercorns (you can take a mixture of peppers or just one black peppercorn). You can change and supplement the set of spices at your discretion. If you are using ready-made fish spices, be sure to read the ingredients before using. If there is already salt in the mixture, take this into account, otherwise you risk oversalting the dish.

13. STEP 13

    

    Salt and add sour cream. You can replace it with cream of any fat content or thick natural yogurt without additives.

14. STEP 14

    

    Close the lid and bring to a boil.

15. STEP 15

    

    Reduce heat and simmer the dish covered for about 30 minutes. If you are cooking a pollock carcass, then 40 minutes.

16. STEP 16

    

    Take your favorite side dish. Mashed potatoes, rice, pasta or just pickled vegetables will do. Bon appetit!

Comments on the recipe

nastja

05.08.2023

4.9

This fish recipe always turns out delicious. There is another way. Pollock is baked in the oven with various vegetables.

Eleno4ka

05.08.2023

4.7

I cooked pollock with carrots and onions in a saucepan. The recipe is simple, the ingredients are affordable, and the result is a tasty, dietary dish. Very tender and juicy. Thanks for the great recipe!

Tatiana

05.08.2023

4.7

So I cooked Pollock in a pan with vegetables. I've already snatched away the tiny tail - out of the kindness of my heart I put a lot of carrots and onions in it. And I added sour cream, it turned out very tasty. The photo is straight from the stove into patches, but tomorrow the fish will be left alone with her husband... ..I'm afraid when I come there will be nothing left to photograph