Know-how in the cooking of the mistress cooks pollock under marinade from carrots and onions, using an excellent combination of products, maximally favorably emphasizing the taste of this type of fish. Vegetable sauce transforms the characteristics of the food, contributing to the juicy and incredibly tender pulp of pollock.
Pollock in marinade with carrots and onions
Delicious Alaska pollack marinade from vegetables can be cooked on the stove, in the oven or multivark, by practicing proven recipes and adhering to the recommended requirements.
- Frozen carcasses are thawed, cut into slices.
- Season the fish with salt, pepper, spices for fish, and after 20-30 minutes, panize in flour and fry from two sides to a blush in the oil.
- Separately, pour onions and carrots until soft, add tomato or sour cream if desired.
- Season with gravy to taste, fill it with fish.
- Stew for several minutes of pollock with carrots and onions for soaking fish sauce.
Alasat stew with carrots and onions - recipe
Incredibly tender and delicious, pollock is obtained under marinade, cooked with sour cream and tomato. You can use both whole fish and fillets without bones, cutting it into several portions. The composition of gravy, if desired, is supplemented with other vegetables or seasoned with your favorite spices to your taste.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 2 pcs .;
- sour cream - 1 glass;
- tomato paste - 2 tbsp. spoons;
- water - 2 cups;
- vegetable oil - 4 tbsp. spoons;
- flour - 0.5 cup;
- salt, pepper, sugar, laurel.
Preparation
- Fish are cut into portions, seasoned, dipped in flour and fried in oil on both sides.
- Separately fry onions with carrots.
- Add sour cream, pasta, water, salt, pepper, laurel.
- Stir the sauce for 5 minutes, pour in fish.
- After 10 minutes of languishing under the cover of pollock under the marinade of carrots and onions will be ready.
Alaska pollack with carrots and onions
Indescribable piquant taste gets cooked pollock under the marinade in the oven . Vegetable composition in this case is supplemented with crushed garlic and basil, fresh or dried. Even more refined characteristics of the dish will be if you replace half the portion of water with red dry wine.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 3 pcs .;
- tomato paste - 2 tbsp. spoons;
- water 100 ml;
- vegetable oil - 50 ml;
- garlic - 2 teeth;
- basil violet - 2 branches;
- salt, pepper, sugar, laurel.
Preparation
- Shink onion and chop the carrots, pass in oil.
- Add pasta, water, seasonings and spices, stain marinade for 5 minutes.
- Stir in garlic, basil, warm for a minute.
- Transfer the vegetable mass to the mold, alternating with freshly pollack slices (the top layer should be vegetables).
- Tighten the container with foil and cook the dish for 30-40 minutes at 220 degrees.
Rice pollack with carrots and onions - recipe
Even if you simply add laconically fried pollock pollock with onions and carrots, the dish takes on special flavor notes. For juiciness, the vegetable mixture can be supplemented with sliced tomatoes or tomato sauce. Serve a similar culinary creation with mashed potatoes, boiled rice.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 2 pcs .;
- vegetable oil - 100 ml;
- flour - 0.5 cup;
- salt, pepper, spices for fish.
Preparation
- Pollock slices season, dipped in flour and fried until blush on both sides.
- Separately fry the onions with carrots, shift to the fish.
- Warm the pollack with carrots and onion in a frying pan under the lid for a couple of minutes.
Pollock in sour cream with carrots and onions
An incredibly tender taste filled with pollock, stewed with marinade from carrots and onions with sour cream. Characteristics of the food will become more piquant when adding to the sour cream sauce of dry Provencal herbs or a mixture of dried basil, oregano and thyme. Not superfluous in the composition will be a fragrant pepper with a laurel leaf.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 2 pcs .;
- sour cream - 1 glass;
- water - 2 cups;
- vegetable oil - 4 tbsp. spoons;
- flour - 0.5 cup;
- Italian herbs - 1 teaspoon;
- salt, pepper, laurel.
Preparation
- Fish season, pan in flour, fry until blush.
- Separately fry onions and carrots.
- Add sour cream, herbs, pepper, laurel, salt to taste.
- Fill the marinade with fish.
- After 10 minutes of quiet languor under the lid, stewed pollock with onions and carrots in sour cream will be ready.
Alaska pollack in mayonnaise with onions and carrots
Elephant is cooked pollock, stewed with mayonnaise onions and carrots. You can use both a deep frying pan, and a saucepan, a kazan. The fish fillet, seasoned with the original favorite spices and seasonings in this case, is placed in a container with oil without preliminary frying.
Ingredients:
- fillets of pollock - 700-800 g;
- onions and carrots - 2 pcs .;
- mayonnaise - 200 g;
- Butter - 3 tbsp. spoons;
- salt pepper.
Preparation
- Spiced chunks of fish are laid in a preheated container with oil.
- Top layer of onions, then carrots.
- Cover everything with mayonnaise, cover with a lid and cook the fillets of pollock under the marinade on a quiet fire for 30 minutes.
Alaska pollack with carrots and onions
Pollock, stewed with onion carrots in tomato according to the following recipe, is good for filing both hot and cold. For the sauce, use tomato paste diluted with water or broth, ground fresh tomatoes or ready-made juice. It is very tasty to add in the vegetable marinade finely chopped Bulgarian pepper.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 2 pcs .;
- tomato paste - 120 g;
- water - 2 cups;
- vegetable oil - 4 tbsp. spoons;
- flour - 120 g;
- sugar - 1,5 tbsp. spoons;
- laurel - 1-2 pieces;
- garlic - 1 tooth;
- sweet pepper - 1 piece;
- salt pepper.
Preparation
- The pollock is cut into slices, seasoned with salt, pepper, spices, dipped in flour and fried on both sides in oil.
- Transfer the fish from a cauldron or a deep saucepan.
- In a frying pan fry onions with carrots, add the paste, warm it for a couple of minutes with stirring, add sweet pepper, pour in water.
- Season the sauce to taste, adding salt, sugar, laurel, pepper and garlic.
- Fill with sauce pollack and simmer under the lid for 20 minutes.
How to cook pollack in marinade in a multivariate?
Elementarily prepared without unnecessary trouble tasty pollock in a multivark with carrots and onions. The stage of fish frying in the "Baking" mode suggested by the recipe technology can be omitted by laying fresh fish slices along with the cut vegetables and gravy in the bowl and blowing out in the main mode until cooked.
Ingredients:
- pollock - 1 kg;
- onions and carrots - 2 pcs .;
- tomato paste - 100 g;
- water - 2 cups;
- vegetable oil - 3 tbsp. spoons;
- flour - 100 g;
- sugar - to taste;
- laurel - 1-2 pieces;
- spices for fish - 1 teaspoon;
- salt, pepper, lemon juice.
Preparation
- Fish chopped, seasoned with salt, pepper, spices and lemon juice, dipped in flour and fried in "Baking" to blush on both sides.
- Add chopped vegetables, diluted in water, paste, salt, sugar, condiments.
- Switch the device to the "Quenching" mode and cook for 40-50 minutes.