✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 I want to share with you a way of baking fish, in which it will always turn out juicy and tender. Today I have the most common pollock. The recipe is very simple, without any intricacies.
✨ And the best part is that it can be changed and supplemented at your discretion. Instead of tomatoes, you can put zucchini, eggplant, potatoes or mushrooms stewed in oil with the fish.
✨ You can play with the spices in the sauce or add fresh herbs to it. And the dish turns out to be really delicious. I strongly advise you to cook it at least once!
📕To prepare the dish you will need: 🥙
Fresh frozen pollock - 500 g (fillet weight)
Thin lavash - 2 pcs.
Onions - 1 pc.
Sour cream - 200 g
Egg yolks - 2 pcs.
Mustard - 1 tsp l.
Salt, pepper - to taste
Tomatoes - 3 pcs. (medium size)
Vegetable oil - for frying
Hard cheese - 200 g.
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
Defrost fish at room temperature. Next, we clean it from scales, entrails, cut off the fins with scissors. Separate the fish pulp from the bones. Cut each fillet into large pieces. You can use ready-made pollock fillets - this will save you a lot of time.
And now we prepare the sauce! Finely chop one onion and put it in a frying pan with heated oil. Fry, stirring occasionally, until golden brown. At the same time, we prepare other ingredients for making the sauce. Transfer the sour cream to a deep bowl. Add the yolks.
Stir sour cream with yolks using a whisk, add mustard (this time I have Dijon, but you can use absolutely any), salt and pepper to taste.
Now add the fried onions. It should be well fried - this will make our appetizer more intense.
Mix everything well. The sauce is ready. Dip the prepared fish into it - let it marinate a little while we prepare the other ingredients.
We cut each pita bread into 4 parts - in total, we get 8 rectangles. Cut the tomatoes into thin slices. Put 2-3 slices of tomato on a lavash blank.
Put the fish fillet pieces in the sauce on top.
We turn the pita bread into an envelope. First we tuck the side parts, then we twist it with a roll. We spread the resulting envelopes on a baking sheet, having previously covered it with paper or foil. Lubricate the top with the rest of the sauce.
We rub the cheese on a coarse grater and sprinkle our dish with it on top.
We put in an oven preheated to 180 degrees and bake for 25 minutes. We take out the browned envelopes and let them cool slightly.
Serve hot or chilled - they will be equally tasty in any form. From above, the lavash turns out to be crispy, and inside we are waiting for a spicy, tender fish and a juicy tomato.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit!
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Regards, Ocsana!