How to cook pollock in sour cream sauce. Pollock stewed with sour cream - tasty and healthy

Sour cream is the best supplement for pollock! She will make the fish juicy, tender and very appetizing. And yet, pollock with sour cream is very simple and quick to prepare. Just some 30-40 minutes and a healthy dinner will flaunt on the table.

Pollock in sour cream - general principles of preparation

In the store you can buy whole pollock carcasses or clean fillets. The product is inexpensive and available. Whole carcasses are usually small and usually the weight ranges from 0.4-0.7 kg. There are few bones in the fish, so the preparation of the fillet is usually not difficult.

Whole fish in sour cream is rarely cooked. Most often, the carcass is cut into pieces 3-4 centimeters wide. Then put in a bowl, pour sour cream and send to stew. But this is the most primitive and boring version of the dish. It is much more interesting to diversify the composition with other ingredients and cook a really tasty dish.

What can be added to pollock with sour cream:

Various seasonings;

And you can also pre-fry the fish and it will immediately become much tastier. The dish can not only be stewed on the stove, but also baked in the oven in a variety of ways. different ways, and here are collected the most interesting options.

Recipe 1: Pollock in sour cream with onions and carrots

Pollock stewed in sour cream according to this recipe is cooked on the stove in a frying pan. It turns out juicy, tender and perfectly harmonizes with vegetables. And since a lot of them are added to the dish, you can not cook a side dish.

Ingredients

2 pollock;

3 onions;

2 carrots;

150 grams of sour cream;

40 grams of oil;

Spices, you can take a mixture of seasonings for fish.

Cooking

1. Defrost pollock carcasses. We remove the fins, clean the abdomen and cut into pieces three centimeters wide. Sprinkle with spices and leave for a while.

2. Peel the onion, cut into half rings. We also clean the carrots and chop them into strips.

3. Fry vegetables in a pan until half cooked.

4. Lay out the pieces of seasoned fish. Cover and simmer in your own juice for 5 minutes.

5. Add sour cream. If it is thick and oily, then you can dilute it with boiled water. Season the sauce with salt immediately.

6. We cover the pan and simmer the fish for another 10 minutes. This will be enough for it to soak in the sauce, but not have time to move away from the bones.

Recipe 2: Pollock stewed in sour cream with paprika

To prepare stewed pollock according to this recipe, in addition to sour cream, you will need ground sweet paprika. It goes well with sea fish. The dish is being prepared on the stove.

Ingredients

600 grams of pollock;

200 grams of sour cream;

1 spoon of paprika;

Wheat flour;

dill greens;

1 bulb.

Cooking

1. Cut the processed pollock into portions.

2. Roll in flour and fry in a pan until golden brown. No need to cover, cook over high heat.

3. Cut the onion, fry separately, then combine with the fish.

4. Mix sour cream with 100 grams of oxen, add salt and paprika. Beat well with a fork so that there are no lumps.

5. Pour the sour cream sauce into the fish.

6. Cover and simmer for 10 minutes.

7. Add chopped dill, turn off.

Recipe 3: Baked pollock in sour cream with cheese

The simplest recipe pollock in sour cream, which consists of just one stage. It is enough to put the products in a mold and put them in the oven for half an hour. We bake the fish at 190 degrees, the oven must be turned on immediately.

Ingredients

2-3 pollock carcasses;

7 spoons of sour cream;

3 spoons of milk;

90 grams of cheese;

0.5 tablespoons of dried dill;

Seasonings.

Cooking

1. We prepare carcasses in the usual way, remove the fins, wash, clean the abdomen.

2. Cut pollock into pieces, put in a greased form.

3. Mix sour cream with milk, add seasonings, dried dill, fill the mold with pieces of fish.

4. If there is time, then the fish can be left to marinate in sour cream sauce. Pollock from this will only become more tender and juicier.

5. Fall asleep with grated cheese and into the oven! Cook until golden brown appears on the surface.

Recipe 4: Pollock stewed in sour cream with potatoes

To prepare such a pollock in sour cream, you will need a stewpan or a cauldron. This dish is something in between the first and second. If necessary, independently adjust the amount of liquid, add or reduce.

Ingredients

3 pollock;

6 potatoes;

180 grams of sour cream;

1-2 bulbs;

1 carrot.

Spices: oregano, nutmeg, salt, pepper.

Cooking

1. Fry chopped onions and grated carrots.

2. Peel the potatoes, cut into slices. We lay half on the bottom of the saucepan, sprinkle with salt.

3. Cut the prepared pollock carcasses into pieces, lay on top of the potatoes, sprinkle with oregano, pepper, salt.

4. Spread the fried vegetables.

5. Top the rest of the potatoes, salt again, add more spices.

6. Mix sour cream with a pinch nutmeg, pour into a saucepan.

7. Pour 300 ml of boiled water. It can be more or less.

8. Cover the saucepan, let the dish boil, then remove the fire and simmer for an hour.

9. At the end, add the greens, put the bay leaf and turn it off.

Recipe 5: Pollock stewed in sour cream with onions in a pot

For this dish, you will need a pollock fillet, which you can buy or free the carcass from the bones and ridge yourself. The number of ingredients is calculated for one serving pot.

Ingredients

200 grams of pollock;

1 onion;

0.5 tsp spices for fish;

¼ lemon;

40 grams of cheese;

A pinch of dry dill;

70 grams of sour cream.

Cooking

1. Cut the fillet into neat strips two centimeters wide. We rub with spices for fish, pour juice from a slice of lemon. Usually there is already salt in the seasoning, but if it is not there, then the fish can be lightly salted.

2. Leave pollock for 15 minutes.

3. Mix sour cream with dill, lightly salt, you don't need much.

4. The onion needs to be peeled and cut into neat rings.

5. Lubricate the pot from the inside with oil, put half the onion on the bottom.

6. Place the marinated fish pieces on top.

7. And now again onion and pour sour cream.

8. We fall asleep with grated or chopped cheese and send the pot to the oven for 40 minutes.

Recipe 6: Baked pollock in sour cream with potatoes

A great way to cook pollock with sour cream in the oven, which eliminates the need to make a side dish. Convenient, simple and fast. Give a special taste to the dish fresh tomatoes, which must be ripe.

Ingredients

2 pollock;

10 potatoes;

300 grams of sour cream;

4 tomatoes;

Spices for potatoes;

Spices for fish;

3 onions;

4 tablespoons of vinegar essence;

180 grams of cheese.

Cooking

1. We dilute vinegar in a glass of water, mix and add the onions cut into half rings.

2. Peel the potatoes, cut into slices, sprinkle with spices for potatoes, but you can use any other or just salt. Put in a greased form.

3. We cut pollock into portioned pieces, rub with spices for fish, lay it on top of the tile layer.

4. Squeeze the onion from the vinegar, sprinkle with pieces of pollock.

5. Cut the tomatoes into circles, spread on the dish. Too thin pieces do not need to be done.

6. Beat sour cream with a fork with salt and coat the whole dish on top.

7. Bake for about half an hour in the oven at 180 ° C.

8. We take it out, cover it with grated cheese and bake for another half an hour, perhaps a little less. We focus on the readiness of the potato, it should be easy to pierce with a sharp object.

Recipe 7: Pollock stewed in sour cream with wine

A variant of a refined pollock dish. White wine is ideally used, as it pairs best with sea fish. But if it is not there, then you can use another type of wine.

Ingredients

2 pollock;

4 tablespoons of flour;

1 onion;

150 grams of sour cream;

Salt pepper;

100 ml of wine;

1 spoon of browned flour.

Cooking

1. Cut the washed and prepared fish into pieces and bread in flour.

2. Fry on both sides in oil.

3. As soon as the pollock was turned over to the second side and fried for a minute, add the onion cut into half rings. You can move the fish to the side with a spatula and fry vegetables in the vacated area.

4. As soon as the onion becomes transparent and begins to fry, pour the wine into the pan, cover and simmer for 5 minutes.

5. Mix sour cream with fried flour. To prepare the browning, simply pour a spoonful of the product into a frying pan (dry) and fry until creamy.

6. Add 50 ml of water, salt, pepper to the sauce and send it to the pan with fish and wine.

7. Cover and simmer for another 10 minutes.

8. Done! It remains only to sprinkle the dish with herbs. And it is better to serve it with fresh cucumbers and radishes.

Recipe 8: Pollock in sour cream with tomatoes

Another version of stewed pollock with sour cream, for which you need fresh tomatoes. We will cook on the stove with preliminary frying of fish.

Ingredients

2 pollock;

4 tomatoes;

2 onions;

150 grams of sour cream;

1 bell pepper;

Oil and seasonings.

Cooking

1. Cut pollock into portions, roll in flour and fry on both sides. Transfer to a saucepan.

2. Cut the onion into cubes, fry until transparent and also send to the pollock.

3. We also put chopped bell pepper.

4. We make a cruciform cut on the tomatoes, lower them into boiling water for half a minute, then into cold water. Remove the skin and cut into cubes. If the seeds are embarrassing, then you can remove them before chopping the tomatoes.

5. Combine tomatoes with sour cream, add spices and transfer to a saucepan with fish.

6. Close the lid and simmer. Usually, 15 minutes is enough until complete readiness, since pollock has already passed heat treatment.

The fins are easily removed from the fish with kitchen scissors. And the risk of injury is minimal. They are also convenient to cut off excess skin from the carcass and minor damage.

Lemon juice is the perfect addition to any fish, no matter the recipe. And pollock only benefits from the presence of this ingredient. Pieces can be marinated with lemon juice before cooking or just sprinkle when assembling the dish.

Pollock is a fairly dry fish, devoid of fat. Therefore, if you want to cook really tender and juicy dish, then do not spare fatty sour cream, butter.

To remove the unpleasant smell of fish from a cutting board or other utensils, you need to rinse with water and vinegar, you can with lemon juice. Fresh citrus peels are also useful, with which you can simply rub the surface of dishes, knife blades or boards.

A dark film can be seen inside the abdominal cavity of the fish. It must be scraped off with a knife. The film can give pleasant taste and the bitterness of the dish.

If the fish is fried before stewing, then you need to bread the pieces in wheat flour. If the product is simply fried, then you can use breadcrumbs or semolina. They give a nice and crispy crust.

Fish is one of the most important and right products on our table. It is extremely useful, and besides, it is also easily absorbed by the body. Pollock is one of the most common and affordable types. sea ​​fish. How to cook pollock in sour cream, we will tell you now.

Stewed pollock in sour cream - recipe

Ingredients:

• 600 g;
• sour cream - 400 ml;
• onions - 300 g;
• sunflower oil - 10 ml;
• salt, pepper, herbs.

Cooking

Cut the pollock fillet into small pieces, chop the onion into half rings and fry until golden brown. Then we spread the pollock fillet on the onion and fry for 3 minutes on each side. After that, pour sour cream into the pan, salt, pepper and mix thoroughly. On low heat, simmer pollock in sour cream in a pan for about 20 minutes. Crush the dish with chopped herbs and immediately put it on the table.

Pollock in sour cream in the oven

Ingredients:

• 700 g;
• olive oil - 30 ml;
• large onion - 2 pcs.;
• sour cream - 200 g;
• salt, pepper, basil.

Cooking

Cut pollock fillet into portions, crush with salt, pepper, season with basil and sprinkle olive oil. We also grease the baking dish with olive oil and lay out the fillet pieces. Cut the onion into half rings and sprinkle the fish with it. Top it all with sour cream. At 180 ° C, bake pollock in the oven with sour cream for about 25 minutes. And so that the top sour cream layer does not burn, it is better to cover the form with foil, and 5-10 minutes before the readiness, the foil must be removed.

Pollock in a slow cooker with sour cream

Ingredients:

• fresh-frozen pollock - 3 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream - 150 g;
• salt, spices;
• vegetable oil- 2 tbsp. spoons.

Cooking

Pollock carcasses are pre-defrosted. And in order for the fish to come out juicy, you need to defrost gradually - that is, it is better to move it from the freezer to the refrigerator and leave it until completely defrosted. Next, clean the fish, remove the fins and rinse well. We turn on the multicooker in the “Baking” or “Frying” mode, if any. The time we need is 40 minutes. Pour vegetable oil into the bowl, throw chopped onions and grated carrots. While the vegetables are a little browned, let's take care of the fish - cut it into large pieces, salt, pepper and sprinkle with spices. In the process of frying vegetables, the lid of the multicooker does not need to be closed, and the vegetables themselves need to be mixed and salted a couple of times. When the display shows 25 minutes before the end of the program, put the prepared pieces of pollock in a multicooker in 1 layer. Fill them with sour cream. We close the multicooker and cook in the “Baking” mode until the end of the program, that is, until the beep.

pollock recipe in sour cream

Ingredients:

• pollock - 500 g;
• mayonnaise - 50 g;
• sour cream - 50 g;
• onions - 2 pcs.;
• flour - 2 tbsp. spoons;
• vegetable oil - 50 ml;
• salt, spices for fish.

Cooking

We cut pollock carcasses into portioned pieces, sprinkle with spices, salt and roll in flour. Fry the fish until golden brown in vegetable oil. In another pan, fry the diced onion. Mix sour cream with mayonnaise, pour in 50 ml of water, add salt and spices to taste. Put the fried pieces of fish on top of the onion, pour it all over with sauce and simmer pollock with sour cream and mayonnaise over low heat for about 20 minutes.

Recipe for pollock in sour cream with potatoes

Ingredients:

Cooking

We clean the fish, cut off the fins and cut the carcass into portioned pieces. We chop the onion and fry in vegetable oil, then put the pieces of fish in the same pan. Fry together for 2 minutes. Cut the peeled potatoes into circles and send them to the pan with fish and onions. Pour sour cream on top, about 50 ml of water, add salt to taste and simmer under a closed lid over low heat for about 30 minutes. Before serving, decorate the fish and potatoes with herbs.

Fish dishes are healthy and low-calorie, nutritionists recommend them to those who want to lose weight, as well as to people suffering from diabetes, cholecystitis, and vascular diseases. One of the most accessible varieties of fish is pollock. It is relatively inexpensive, but is one of the richest products in valuable substances. Not all hostesses favor him. The problem is that this fish is low in fat, dishes from it often turn out dry. In fact, it all depends on the chosen recipe and adherence to the technology for preparing snacks. Pollock stewed in sour cream is a success even for inexperienced chefs.

Cooking features

In order to deliciously stew pollock in sour cream, great skill is not required. Moreover, most often fresh-frozen carcasses of fish, already gutted and without a head, go on sale. This greatly simplifies the initial processing of the product. However, knowing a few points is necessary if you want to get a guaranteed good result.

• Do not defrost fish warm water or microwave. Pollock already does not have high juiciness, and with a sharp temperature drop due to a change in the structure of the protein, it will become completely dry. Let the product thaw in the refrigerator, then it will remain juicy.
• Be sure to remove the fins before cooking. It is convenient to do this with kitchen scissors.
• When washing carcasses, peel off the dark film inside. If you leave it, the taste of the fish will be bitter.
• Pollock is stewed not entirely, but cut into portions.
• Pollock will be tastier if marinated before stewing. For this, lemon juice mixed with pepper and herbs(thyme, basil, parsley).
• Often the fish needs to be fried before stewing. In this case, it is best to bread it in flour. Breadcrumbs suitable only in cases where the fish is fried, and not stewed in sour cream.

You can extinguish pollock in sour cream in different ways and according to different recipes. The cooking technology will also depend on the option chosen.

Pollock stewed in sour cream with onions and carrots

• dry-frozen pollock (carcasses with a head) - 1.5 kg;
• onions - 0.4 kg;
• carrots - 0.4 kg;
• sour cream - 0.5 l;
• butter- 50 g;
• filtered water - 0.2 l;
• lemon juice - 5 ml;
• seasoning for fish, salt - to taste;
• flour - 80 g;
• chicken egg - 2 pcs.;

Cooking method:

• Clean the fish, first by cutting off the fins, removing the head and innards. Do not throw away the liver - you can cook other dishes from it. If you already have a headless fish carcass, then the primary processing of the fish will not take much effort, but there will be no liver in it either.
• Rinse the fish under running water, remove the black film.
• Cut the carcasses into portions about 3 cm wide.
• Mix 3 tablespoons vegetable oil with lemon juice and fish seasoning.
• Put the pieces of pollock in the oil, roll them with your hands in the marinade.
• Leave the fish to marinate for 20-30 minutes.
• Wash and clean vegetables. Cut the onion into small cubes, grate the carrots coarsely. Stir vegetables.
• Whisk the eggs in a bowl. You can add some water and salt to them.
• Enter the flour, mix thoroughly.
• Grease a frying pan with oil, heat it up.
• Dip the pollock pieces in the dough and place in the pan.
• Fry the fish on both sides over medium heat until a delicious crust forms.
• Put vegetables on the fish, turn down the heat.
• sprinkle vegetable mix salt and pepper.
• Dilute sour cream with water, mix with melted butter.
• Pour the dish with sour cream sauce.
• Cover the pan with a lid and simmer the fish and vegetables for 30 minutes.

This recipe for pollock stewed in sour cream is one of the most popular. The fish made according to it turns out juicy and tender, the vegetables perfectly complement it, giving it a unique taste.

Pollock stewed in sour cream and tomato juice

• pollock (carcasses without a head) - 0.5 kg;
• sour cream - 0.25 l;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• tomato juice - 0.25 l;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Wash the pollock carcasses by removing the inner film. Dry, cut into pieces of approximately the same size.
• Steam or simmer with a little water for 10-15 minutes.
• Onion, freeing from the husk, cut into thin half rings.
• Grind carrots on a grater Korean salads. In the absence of this device, you can use a regular grater with large holes.
• Heat vegetable oil in a frying pan.
• Put vegetables in it and fry them until they become soft.
• Add salt, spices and sour cream mixed with tomato juice. Wait for this mixture to boil.
• Put pieces of pollock in the sauce, mix gently.
• Cover the pan with a lid and stew the fish in sour cream for 20 minutes.

Tomato juice gives the dish a unique flavor. The dish will be delicious both hot and cold. It can be served with mashed potatoes or rice as a side dish.

Pollock fillet stewed in sour cream with garlic

• pollock fillet - 0.4 kg;
• sour cream - 150 ml;
• garlic - 2 cloves;
• dill - 100 g;
• lemon juice - 5 ml;
• olive oil - 20 ml;
• seasoning for fish, salt - to taste.

Cooking method:

• Fillet the fish.
• Mix fish seasoning with olive oil and lemon juice. Marinate the fillet in the resulting sauce. Marinate for about half an hour.
• Wash, shake off the dill. Finely chop it with a knife.
• Crush the garlic with a hand press.
• Mix sour cream with dill and garlic. If desired, it can be diluted with a small amount of boiled water (no more than 60 ml).
• Cut the pollock fillet into medium-sized pieces, put in a heated pan and lightly brown.
• Pour in sour cream sauce and simmer for 20 minutes over low heat.

Instead of a side dish for pollock stewed in sour cream and garlic sauce, you can serve potato salad or an appetizer of fresh vegetables.

Pollock stewed in sour cream with paprika

• pollock (carcasses without a head) - 0.7 kg;
• sour cream - 0.25 l;
• ground paprika - 5 g;
• fresh dill - 50 g;
• water - 120 ml;
• onions - 150 g;
• salt - to taste;
• flour, vegetable oil - how much will it take.

Cooking method:

• Prepare the carcasses by cleaning them, removing the fins, rinsing and drying them with a napkin.
• Cut into portions.
• Sift the flour, mix with a little salt, you can add paprika or hot pepper.
• Heat oil in a frying pan.
• Bread the fish pieces in flour and fry on both sides until golden brown.
• Peel, cut the onion into thin half rings. Fry the onion in oil in a clean skillet until golden brown.
• Put the onion on the fish.
• Mix sour cream with paprika, adding half a glass of water.
• Pour sauce over fish.
• Simmer covered for 25 minutes.

This dish has a slightly unusual, but very pleasant taste. The perfect side dish to him will fried potatoes. Another garnish option is stewed or baked vegetables.

Pollock stewed in sour cream in the oven

• pollock carcasses without a head - 0.6 kg;
• sour cream - 0.2 l;
• hard cheese - 100 g;
• dried dill - 5 g;
• milk - 100 ml;
• salt, seasonings - to taste;
• vegetable oil - 20 ml.

Cooking method:

• Cut the pollock into pieces, after washing it and drying it with a towel.
• Pour into an oiled mold.
• Mix sour cream with milk, salt, spices, dried dill.
• Finely grate the cheese, mix with sour cream sauce.
• Cover pollock pieces with sauce.
• Preheat oven to 190 degrees.
• Put the shape with the fish in it. Cook 30 minutes.

According to this recipe, pollock carcasses can also be stewed. In this case, the cooking time must be increased by 10 minutes, otherwise the recipe will remain unchanged.

Pollock stewed in sour cream always turns out juicy and tender. You can cook it according to different recipes - everyone will find the option that suits him.

Step-by-step pollock recipes in sour cream in a pan and in the oven, with carrots and onions, various other vegetables (+ recipe with photo)

2019-04-19 Marina Vykhodtseva and Alena Kameneva

Grade
prescription

29294

Time
(min)

servings
(people)

In 100 grams ready meal

10 gr.

7 gr.

carbohydrates

2 gr.

110 kcal.

Option 1: Classic pollock in sour cream with carrots and onions

Pollock in sour cream - tender, fragrant, delicious fish perfect for lunch or dinner for the whole family. Cooking pollock is simple, the fish does not have to be cleaned from the ridge, small bones there is none, so you can stew pieces of pollock simply by cutting them in portions. Be sure to add carrots and onions here, also add a little salt and pepper so as not to interrupt delicate taste dishes, we can do without rich aromas.
You can serve pollock in sour cream with mashed potatoes, cereals, you can also add pickles, fresh vegetables or greens.

Ingredients:

• Pollock s / m - 350 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil - 2 tbsp.
• Sour cream - 150 ml
• Water - 150 ml
• Salt, pepper - to taste

Step by step recipe with photo

Prepare all items on the list. Peel carrots, wash and dry. Grate carrots on a medium grater.

Peel and rinse the onion, dry it. Cut the onion into small cubes. Optionally, potatoes can be added to this recipe, so the result will be full meal.

Heat the pan, pour in a few tablespoons of vegetable oil. Add carrots and onions to the pan, fry for a couple of minutes until the vegetables are browned.

Remove pollock from the freezer in advance, defrost the carcass, clean and rinse. Dry pollock and cut into portions. Transfer fish to skillet.

Immediately add sour cream to the pan, add salt and pepper to taste.

Pour warm water into the pan, simmer pollock in sour cream for 20 minutes. After a while, the fish can be served at the table, with your favorite side dish.

Enjoy your meal!

Option 2: A quick pollock recipe in sour cream in a pan

A quick dish is cooked no more than a quarter of an hour, but from fillet. You can cook pollock in sour cream in a pan according to this recipe and with carcass pieces, but the stewing time will increase by ten minutes. We take sour cream over 20%, any type of oil can be used for frying fillets.

Ingredients

• 500 g fillet;
• a glass of sour cream;
• 4 sprigs of dill;
• 3 tablespoons of oil.

How to cook fast

Pollock needs to be cut. You can do this in any shape, for example, cubes. But small bars look more interesting, as for meat goulash. Sprinkle the fish with salt and pepper, stir directly on the board.

We heat the oil, it is important to do it well so that the pollock does not stick. Add it to the fat, fry for a minute.

Add sour cream. Immediately mix quickly with a spatula, cover, cook under the lid for about seven minutes. It is better to check readiness, as the time depends on the size of the fillet cut.

We crumble dill, sprinkle the dish, turn off the stove. Such pollock goes well with buckwheat, rice, but you can use it just like that with sour cream, in which it was stewed.

You can pour raw pollock with sour cream and spices, stew without pre-frying, it is not necessary to add oil in this version.

Option 3: Pollock in sour cream in the oven (with potatoes)

Fish goes well with potatoes, but you need to cook it properly. For pollock in sour cream in the oven you need good form with sides of at least five centimeters, so that the dish can be covered and steamed. Otherwise, it will not work to cook a juicy fish and bring the vegetables to full readiness. You can use pollock in pieces or fillets.

Ingredients

• 8 potatoes;
• 800 g of fish;
• 100 g of onion;
• 1 carrot;
• 220 g sour cream;
• 60 g of cheese;
• spices.

How to cook

We cut the peeled potatoes into slices no more than four millimeters or about the same slices. Pour into a bowl, add the onion and finely chopped fresh carrots. Salt, pepper, put a little sour cream, a spirit of spoons is enough, stir.

We shift the vegetables into a mold, level the layer, do not lubricate, there will be enough flowing sour cream and pollock juices.

Cut the fish into pieces, season with spices. Grind, spread the pieces over the vegetables. If they don't cover them completely, then it's okay. Coat the pollock with sour cream on top, distribute the entire product.

We put on the foil, press the tips to the form, rearrange in the oven. At 180 degrees we hold 40 minutes. At the end, we add the temperature to 220 and take out the baking sheet.

Remove the foil, sprinkle the fish with grated small chips of cheese. Put the pan back for another ten minutes. A light crust will appear, which will decorate the dish, but will not allow pollock to dry out.

Foil can be used not only to cover the dish from above, but also to lay on the bottom of the form. Then nothing will stick to it, the dishes will be easily washed off.

Option 4: Pollock with carrots and sour cream

To prepare amazingly juicy pollock with carrots and sour cream, you need very few products. The dish is baked, but the vegetables require a little pre-roasting. This will give the desired taste and significantly reduce cooking time.

Ingredients

• three carrots;
• kilogram of pollock;
• one bulb;
• a little oil;
• ¾ cup sour cream.

Step by step recipe

Chop carrots with prescription onions into strips. We send it to the oil heated in a pan, lightly fry. After a couple of minutes, turn off the stove, mix vegetables with sour cream, salt.

We cut the fish, salt it, put it in a mold, on foil or in a sleeve. Cover with the prepared mixture of carrots and sour cream.

Cover with foil or seal the sleeve. We put the fish in the oven for half an hour, the temperature is around 200 degrees.

You can make such fish not only with carrots, but also with pepper, slices fresh tomatoes. These ingredients do not need to be fried, just spread on pollock.

Option 5: Pollock in the oven with onions and sour cream

There are several ways to cook such a pollock dish in the oven with sour cream and onions. Here is the simplest, but good recipe for pots. The undoubted advantage of this method of cooking is that you do not need to preheat the oven. You can quickly fold everything and put it to bake.

Ingredients

• 1 kg of pollock;
• 350 grams of sour cream;
• 4 bulbs;
• 2 sweet peppers;
• 30 g of oil;
• spices;
• 70 g cheese.

How to cook

We start with onions and butter. Cut the peeled heads into strips. Melt butter, add onion and fry a little. If we do not do this, then the vegetable will simply crunch and will not have time to cook.

While the onion is fried, wash and cut into small pieces of pollock. Sprinkle it with salt, pepper, or simply use a mixture of spices from bags. Just remember that they may already contain salt. It is better to familiarize yourself with the composition or taste it.

We put pollock in pots, layering with onions and pouring sour cream. You can not add anything to it, as the fish has been seasoned. The onion should complete the assembly, grease it with sour cream on top.

We close the pots, send the pollock to the oven. We turn on 180 degrees and detect 45 minutes. If the oven heats up very quickly, it can be reduced to 40 minutes.

Grate or cut cheese. Pull out a baking sheet with pots. Remove the lids, sprinkle the dish on top with a little cheese. We return pollock to the oven, cook for another 10-15 minutes without lids.

Cheese is an optional ingredient in this dish, you can not add it at all, do not open the pots, cook pollock just under the lid.

Option 6: Pollock in sour cream in a slow cooker

To cook pollock in sour cream in a slow cooker, you can use whole pieces of carcass or fillet. In the second option, the cooking process will take less time. Here is an option with carcasses, cut into portions. Additionally, for the dish you will need some vegetables and a little tomato paste which will improve the taste.

Ingredients

• 3 pollock carcasses;
• a pair of bulbs;
• a couple of carrots;
• 4 tablespoons of oil;
• a glass of sour cream;
• 1 st. l. pastes;
• 0.3 st. water.

How to cook

We turn on the slow cooker, pour in the oil, set the mode convenient for frying vegetables. We clean the onions, carrots, send them to fry in turn with an interval of a minute. Mix with a spatula.

While the vegetables are cooking, wash pollock, cut, season with spices. We make portioned pieces, approximately 50-70 grams each. It is convenient to lay a fish of this size, it fits perfectly. As soon as the vegetables are lightly fried, we send pollock to them.

Let's start filling right away. You can cook without tomato, but it is tastier and brighter with it. Mix the pasta and sour cream, salt, dilute with water and pour over the fish.

Now we rearrange the frying program for stewing, close the multicooker lid and cook pollock for 30 minutes.

If there is a tomato at home, then it can be grated and mixed with sour cream. In this version, the paste is not needed, as well as additional liquid.

Option 7: Pollock in sour cream in a pan with onions

The recipe for delicious and juicy pollock in sour cream in a pan with onions. This fish will be a great addition to mashed potatoes. It is advisable to fry the onion in butter or ghee, it will turn out much tastier, a very pleasant aroma will appear. We take a large frying pan so that all the ingredients fit.

Ingredients

• 2 pollock;
• 3 onion heads;
• 300 g sour cream;
• 50 g of oil;
• 0.3 tsp pepper;
• 0.5 bunch of dill.

How to cook

Shred the onion in half rings. Melt and heat the butter, add vegetables to it, fry until golden brown over medium heat.

We are engaged in pollock. Cut the washed carcasses into pieces of four centimeters. You can pre-fry the fish in another pan, but not necessary. We do what we like. Season the pieces with spices.

We take out the whole onion from the pan, put pieces of raw or lightly fried pollock into it. We return the vegetable, fill the voids between the fish with onions, simply distribute the rest from above. Onions need to be salted.

Cover the contents of the pan with a generous layer of sour cream. Pour 3-4 tablespoons of water along the edge so that it goes to the bottom. We cover the pan, simmer pollock for 20 minutes over medium heat, if the fish was fried. When using raw pieces, increase the time to 25 minutes.

This pollock dish will be even tastier if you mix sour cream with a little soft cheese. You can add it to the pan at the very end of cooking.

Option 8: Pollock in the oven with onions and sour cream

Recipe for pollock, which is prepared in a form under foil without preliminary frying of vegetables. Easy recipe for family dinner. The essential ingredient is soy sauce.

Ingredients

• 1 kg of pollock;
• 4 bulbs;
• 0.5 lemon;
• 170 g sour cream;
• 50 ml soy sauce;
• 0.5 tsp black pepper.

How to cook

Chop the onion in half rings, pour over the soy sauce, pepper and mash with your hands. Add sour cream, stir.

Cut into pieces of pollock. You can take a fillet. Pour in lemon juice. Transfer to a greased mold. Top with a mixture of onion and sour cream.

Cover the fish with foil, put in the oven for 40 minutes. We take out a stunningly tender pollock, serve it to the table along with onions.

In addition to soy sauce, you can add a spoonful (or even more) of mustard to sour cream, a little ketchup and even grated ginger, which goes well with fish and onions.

Option 9: Original pollock in sour cream with carrots and onions

Pollock is a rather dry fish. For this reason, they try not just to fry it, but to stew it and supplement it with fatty foods. Here is a simple pollock recipe in sour cream with carrots and onions on the stove. You can cook in a tall frying pan, but it is better to take a saucepan or a cauldron, thick metal is preferable. Be sure to need a good lid that will keep moisture inside.

Ingredients

• 1 kg of fresh fish;
• 30 grams of oil;
• carrot;
• 400 grams of sour cream 20%;
• 5 grams of seasoning for fish;
• a pair of bulbs;
• 50 ml of water.

Step-by-step recipe for classic pollock with sour cream

We start with pollock. We wash the carcasses, get rid of the fins and tails, cut into pieces no more than five centimeters. We put the fish in a bowl, salt and sprinkle with seasonings, stir, marinate for 25 minutes.

We cut vegetables. We send the onions to the heated oil, after about a minute add the carrots. Fry and put pieces of pollock in spices on top. We try to spread them evenly so that nothing sticks out much.

Immediately add some water. We do this along the wall so as not to wash the spices off the fish. Spread sour cream on top, pour it over all the pieces of fish, you don’t need to stir anything.

Cover, leave the pollock dish to stew for 20 minutes. After boiling, you need to reduce the fire so that nothing actively boils. If suddenly the lid is not very tight and steam comes out, you can initially add a little more water.

It is advisable for pollock to choose fatty sour cream and it is important not to add a lot of water. In this case, the fish will turn out tender and juicy, no dryness will be felt.

Almost every National cuisine has in its folk culinary chronicle the traditional a fish dish and often more than one. Why go far, and the Slavic menu has a lot original recipes from a fresh catch, and today we'll talk about how to deliciously stew pollock in a pan. This diet treat is prepared in a matter of minutes, it can be prepared in different ways, but most importantly, with its cheapness, this type of seafood is very tasty and healthy.

How long to extinguish pollock

Pollock is a very popular fish in our latitudes. And it's not just about the budget side of the issue. This product is just a find for diet food, after all, only 70 kcal per 100 g of pollock fillet, of which 16 g is allocated to proteins and only 0.9 g to fat. However, do not be disingenuous, pollock must be able to cook properly so that it does not turn out dry.

Most the best option The preparation of this marine life, as practice shows, is to stew pollock fillets in sauce or with vegetables in a pan so that the meat absorbs all the aromatic juices. But also do not forget that this fish is cooked very quickly: it will take no more than 20 minutes to stew and only 7-10 minutes to fry.

Today we have prepared two basic recipes for stewed pollock for you: in cream sauce and with passivated vegetables.

How to stew pollock with potatoes in a pan

Ingredients

• Pollock fillet - 0.3 kg + -
• - 7 tubers + -
• - 1-2 onions + -
• — 2 pinches or to taste + -
• - 1/3 tsp + -
• - 50 ml + -
• - 1-1.5 cups + -

How to cook stewed pollock with potatoes

Every hostess should have note light And quick recipe dishes for a dinner party. This option just meets all the criteria the perfect treat. A minimum of products and time for cooking, and as a result we get an incredibly tasty fragrant and main full-fledged dish - fish with a side dish.

1. We cut the pollock fillet into portioned pieces, and clean the onions and potatoes and chop them in circles (rings).
2. We take a thick-bottomed, preferably cast-iron frying pan, grease with oil and line the bottom with a layer of potatoes. For the first layer, use ½ of the whole potato. Then lightly add a potato “pillow”, cover with half of the onion on top, on which we evenly spread the pollock.
3. We also salt the fish layer, pepper and cover with the remaining onions and potatoes, which we also add a little salt on top.
4. Now carefully pour water into the container along the edge, close the lid and cook the dish at medium temperature for 20 minutes.

As soon as the potatoes become soft, the treat can be considered ready and served. Each serving can be sprinkled with fresh, finely chopped herbs, and garnished with a slice of lemon or lime.

Pollock with onions in sour cream stewed in a pan

Even an inexperienced cook can implement this recipe at home. From the most affordable products in just 20 minutes, you can make a simple and quick lunch or a light, but very tasty and most importantly healthy dinner for hastily. Delicate, juicy fish in a creamy sauce is guaranteed to become a signature dish both in the everyday menu and on the festive table.

Ingredients

• Pollack carcasses - 3 pcs.
• Bulbs - 3 pcs.
• Carrot - 2 root vegetables
• Sour cream 15-20% - 160 ml
• Refined sunflower oil - 60 ml
• Salt - to taste
• Seasoning "mixture of peppers" - ½ tsp

How to extinguish pollock in a pan

1. Gutted pollock carcasses without heads, tails and fins are thoroughly washed and cut across the ridge into portioned pieces 3-4 cm thick. Then we add fish slices and brush with pepper.
2. While the fish is soaked in spices, prepare the vegetables. We chop the onion into thin half rings, and peel and chop the carrots on a grater with large holes.
3. Let's prepare the vegetable base of the dish. Pour vegetable oil into a heated frying pan and spread the onion. As soon as the onion is “golden”, add the carrots to it and, with constant stirring, cook the fry for 5 minutes until the vegetables become soft.
4. On top of the passivation, lay out the fish pieces in an even layer, reduce the heat to medium and simmer the pollock under the closed lid for 7 minutes.
5. In the meantime, prepare the filling. We mix sour cream with 50-70 ml of water, and as soon as the pollock fillet turns white, pour the sour cream sauce into the pan, close the lid again and simmer the dish until cooked for 10 minutes over low heat.

Boiled rice or mashed potatoes are perfect as a side dish for such an appetizing treat.

And if you make minor adjustments to the recipe, then you can cook pollock with other sauces:

• IN tomato sauce. You just need to replace the sour cream with 1-2 tbsp. tomato paste mixed with 200 ml of water.
• IN cheese sauce. In warm water (200 ml) we dilute 5 tbsp. processed canned cheese such as "Hochland" or "President".
• With bechamel sauce. In a dry frying pan, fry the flour (2.5 tablespoons) until golden brown, add butter (60 g) to it. When the flour is evenly mixed with the melted butter, pour milk (1 tablespoon) into the container in a thin stream, while actively mixing everything with a whisk so that lumps do not form, and as soon as the sauce boils, pour it over the fish.

Now you know many secrets of how to deliciously stew pollock in a pan, and you can at least every day surprise your household with an already known dish in a new way.