In the Soviet years, a dish such as pollock under the marinade was especially popular. Today, it has lost its relevance and in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of tender fish.

Pollock under the marinade - a classic recipe in a pan

Such fish as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product because of its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it and if you know a proven recipe, you can cook a very tasty and healthy dish.

 

Ingredients:

  • pollock;
  • two onions;
  • two carrots;
  • a glass of sour cream;
  • tsp vinegar (7%);
  • two glasses of flour;
  • oil, spices.

Cooking method:

  1. First, prepare the marinade. To do this, fry the onions in half-rings in a pan with sunflower oil, and after a few minutes add carrots chopped on a coarse grater.
  2. Once the vegetables are a little softer, add salt and sugar to taste, pour sour cream and vinegar. Also, the ingredients should be diluted with water, so that the marinade turns out to be juicy, and not burnt. Stew it for 10 - 15 minutes until the vegetables are completely cooked.
  3. Cut the pollock in pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth putting out the fish under a closed lid.
  4. Put the finished fish in a separate deep dish, fill it with warm marinade and leave it for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for pollock cooking under the marinade in the oven can be one of the most beloved. The meat is tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

  • three carcasses of pollock;
  • bulb;
  • carrot;
  • 100 ml of tomato sauce;
  • sugar, salt, pepper;
  • Bay leaf;
  • sprigs of parsley.

 

Cooking method:

  1. Shred the onion in half rings and fry in a pan.
  2. Pass the carrots through a coarse grater and send to the onion. We pass the vegetables until soft.
  3. We take tomato sauce, dilute it with water in a ratio of 1: 1 and add it to the pan along with bay leaves, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
  4. Put the chopped parsley in the marinade, mix and turn off the heat.
  5. We cut the pollock portionwise, distribute the pieces along the bottom of the baking dish and pour the marinade. We send the dish to the oven for 30 minutes at a temperature of 180 degrees.

More materials:pollock fillet recipes

Cooking in a slow cooker

Many believe that only experienced cooks can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare a mouth-watering dish, but also keep healthy substances in fish.

 

Ingredients:

  • two carcasses of pollock;
  • bulb;
  • two medium carrots;
  • flour;
  • six tablespoons of ketchup;
  • Bay leaf;
  • three peas of allspice;
  • two tablespoons of apple cider vinegar;
  • salt, seasoning for fish;
  • flour, butter.

Cooking method:

  1. Add salt and any seasoning for the fish to the flour, mix. Breaded fish slices and fry in oil until lightly crusted.
  2. Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the carrots chopped on a grater.
  3. Separately, we prepare marinade from ketchup, salt, vinegar and a glass of water.
  4. Spread on top of the vegetables slices of roasted pollock, put the bay leaf and allspice, fill everything with marinade.
  5. Set the "Extinguishing" mode for 20 minutes, and then in the "Heating" mode, hold another 2/3 hours.
  6. We put the cooled ready-made dish in the refrigerator so that the fish is well saturated.

It is interesting:how to cook pollock

Pollock with marinated carrot and onion with mayonnaise

Braised pollock with vegetables and mayonnaise is very easy to prepare. All you need to do is prepare a small list of ingredients and take a deep pan or stewpan. And to make the dish even tastier, rub the carrots not on a regular grater, but on the one that is intended for Korean salads.

Ingredients:

  • two to three carcasses of pollock;
  • two carrots;
  • two onions;
  • a glass of mayonnaise;
  • spices, oil.

 

Cooking method:

  1. In a deep container, heat the oil and put the fish pieces in it, which were previously flavored with salt and pepper.
  2. On top we put onion chopped into rings, and then form a layer of grated carrots.
  3. Pour mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is on the list of leading Russian culinary specialists, is the author of many books and the founder of his own culinary school. Today he shares his recipe for cooking delicious fish under the marinade.

 

Ingredients:

  • pure pollock fillet;
  • large onion;
  • three medium carrots;
  • two stalks of celery;
  • two tablespoons of sugar;
  • two tablespoons of tomato paste;
  • three tablespoons of vinegar (6%);
  • two bay leaves;
  • ten peas of black pepper;
  • frying oil;
  • flour for breading.

Cooking method:

    1. We cut onions in half rings, and carrots and celery - in strips. We put the vegetables in a bowl.
    2. We put a deep frying pan on the fire, pour oil and immediately spread the vegetables. It is not necessary to preheat the oil, as the products should just warm up.
    3. As soon as the vegetables are sizzled, we add two pinches of salt, sugar, and after 10 minutes we pour water to completely cover the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.
  1. Let the ingredients boil for 5 minutes, after which we taste the marinade. If necessary, add salt, keep the composition on fire for a couple of minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, so that they retain more vitamins, and it’s much more pleasant to eat them.
  2. Cut the fish fillet into small pieces, breading in flour with a pinch of salt and fry until golden brown.
  3. At the bottom of the refractory tray, lay out part of the marinade, then lay out the pieces of fish, which we fill with the remaining marinade on top. The main thing is that the sauce is still warm, even hot - so it penetrates the very thickness of the meat.
  4. Remove the cooled dish overnight in the refrigerator and serve the next day cold.

Tasty recipe:pollock in batter

With milk

In the preparation of fish dishes, milk is very often used, since it is such an ingredient that allows you to make tender and juicy meat. We also offer a recipe for fish under the marinade with the addition of milk.

 

Ingredients:

  • pollock;
  • three carrots;
  • two onions;
  • 350 ml of milk;
  • spices for fish;
  • lean oil;
  • flour for breading.

Cooking method:

  1. Cut pollock into portioned slices, rub well with spices and leave for half an hour.
  2. Shred onion in half rings, three carrots on a medium grater.
  3. In flour with the addition of salt, bread the fish and fry in vegetable oil until golden brown.
  4. Then sprinkle pollock with onions, spread the carrots on top, season everything with spices and pour milk.
  5. Cover the dish with a lid and simmer over low heat for 30 minutes.

Oven-marinated fish with wine

If you do not know how to cook a delicious marinade for fish, then be sure to take note of the following recipe. The basis of the marinade is red wine, which perfectly complements the taste of fish and gives the dish an exquisite aroma.

Ingredients:

  • pollock fillet;
  • three small carrots;
  • 100 ml of dry red wine;
  • two tablespoons of tomato paste;
  • two bay leaves;
  • flour and cooking oil;
  • salt, pepper, herbs.

 

Cooking method:

  1. In a pan with sunflower oil, spread finely chopped onions and grated carrots, simmer vegetables for 5 - 7 minutes.
  2. Then add bay leaf, salt, pepper and tomato paste to them. Stir the ingredients and simmer for another 10 minutes.
  3. After, pour the wine and cook the vegetables until the moisture evaporates.
  4. Pollock steaks with pepper, salt, roll in flour and lightly fry in another pan.
  5. Put fried fish pieces in ceramic dishes and fill them with marinade. We put the dish in the oven for 20 minutes, the temperature is 180 degrees.

Unlike other methods of cooking fish, this option will require more time, but the result is worth it, because pollock turns out to be very tasty. And if you want to cook also a fragrant dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.

When the chicken and pork are fed up, it's time to include fish in the menu. Pollock cooked under the marinade is a wonderful diet dish. Juicy, hearty, tasty and, most importantly, so easy to prepare!

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