White saltwater fish, such as pollock and hake, are relatively inexpensive and widely sold all year round. In order not to spoil the dish, the main thing is not to dry it out.
Due to its natural fleshiness and the absence of large scales, pollock is easy to cook deliciously without laborious hassle when cutting. Often it is fried in pieces or in the form of cutlets, stewed in tomato, baked with herbs and citrus fruits, and boiled for dietary meals.
If you want to get a tender, steamed fish with the aroma as if from a rustic oven, try pollock with carrots and onions in sour cream. Simple, satisfying and goes well with different side dishes.
Ingredients:
Pollock - 2 pcs.
Sour cream - 200 g
Carrots - 1 pc.
Small onion - 2 pcs.
Garlic - 3 teeth.
Vegetable oil - 30 ml
Salt, black pepper, bay leaf - to taste
Step by step recipe:
Step 1 - Take the groceries on the list. Let me remind you that pollock can be easily replaced with hake, hake, and other marine species of fish. Thaw frozen carcasses in advance, but not in water (especially hot), but slowly, on the shelf of the refrigerator.
Step 2 - Turn on the oven, preheat to high. Meanwhile, fry the chopped onions in a frying pan with the addition of lean refined oil. Fry for a couple of minutes until transparent, then add carrots, cut into circles / cubes / sticks or grated shavings. Pass for another 2-3 minutes.
Step 3 - Add sour cream to the oiled carrot-onion mixture, salt and pepper - stir and let it boil.
Step 4 - Transfer the sour cream sauce to a large heat-resistant container. Spread evenly over the entire area, toss in the garlic cloves and bay leaf to enhance the mouth-watering aroma. Pollock carcasses, after removing the insides along with the black film of the abdominal cavity and cutting off the fins, divide into pieces of the same thickness.
Step 5 - Spread the fish pieces at an equal distance from each other on top of the vegetables with sour cream.
Step 6 - Brush the slices with sour cream on top, lightly season with salt and pepper. Send to the oven for 20-30 minutes, keep at 180 degrees.
Step 7 - Pollock with carrots and onions in sour cream can be served hot or completely cooled, garnished with fresh herbs and sprinkled with lemon juice.
Bon Appetit!
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