Cooking tender pollock in sour cream - bake in the oven at the same time as a side dish: the ubiquitous potatoes. We use a refractory mold or a ceramic pot with a lid, excluding foil. It is important that not a single piece of fish sticks, but is saturated with steam, creamy aroma and remains juicy.
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Ingredients:
Pollock - 1 pc.
Sour cream - 150 g
Onions - 1 pc.
Jacket potatoes - 2 pcs.
Vegetable oil - 30 ml
Salt, black pepper - to taste
Greens - for serving
Step by step recipe:
Step 1 of 6
To bake pollock in sour cream in the oven, take the products from the list. Other marine fish are also suitable: tilapia, hake, hake, as well as the salmon family. If necessary, thaw the carcass first: slowly, on the refrigerator shelf (in a gentle mode).
Boil a couple of potato tubers in their uniform in advance, refrigerate. The potato will serve as a "pillow" and protect from underneath scorching, and will also become a delicious side dish-addition to the fish itself.
Sour cream is often replaced with heavy cream.
Step 2 of 6
We clean the carcass, cut off the fins and tail. Remove the black film from the abdominal cavity, all the insides. We wash the workpiece with cold water, cut into pieces. Can be with bone, can be cut into fillets.
Step 3 of 6
Pour thick sour cream into the fish pieces, season with salt and ground hot pepper (other spices are at your discretion). Stir so as to cover each piece with a sour cream layer from all sides.
Step 4 of 6
We coat the bottom and walls of the heat-resistant form with lean refined oil. Put the potatoes and onions first. Before that, chop the peeled potatoes into thick circles or bars, and chop the onion with transverse feathers.
Sprinkle additional salt and pepper if needed. Pollock sour cream will flow down, so it is enough to spread the vegetables evenly around the entire perimeter.
Step 5 of 6
Next, put pollock in sour cream, install the lid and send it to the hot oven for 30 minutes. We bake at a temperature of 180 degrees.
For charring and crusting, you can dry the last 5-7 minutes under the grill. For those who prefer tender fish, I recommend only stewing and immediately serving hot.
A very appetizing dish for every day comes out without frying and breading.
Step 6 of 6
We serve pollock baked in sour cream hot and hot and without delay, with potatoes and fresh herbs.
Bon Appetit!
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