This fish is available to almost everyone. It is sold in almost every grocery store and is quite affordable for many. Only here among the people the fish has not a very good reputation.
For some unknown reason, pollock is ranked among the "food for cats", hospital meals or a table menu from the times of the USSR.
Let's dispel the myths that pollock is cooked in only three ways: fried with flour breading, baked in the oven in water, or stewed with onions and milk / water in a frying pan.
Our selection will show that you can cook a lot of dishes from pollock, and quite good ones, which will not be a shame to put on a festive table.
Pollock in mustard sauce in the oven - table mustard, vegetable oil, salt, a mixture of spicy dry herbs and pepper.
Coat the fish carcasses with the mixture and bake in the oven for 35 minutes.
Many people fry pollock in a frying pan, often simply rolling the pieces of fish in flour. Consider using semolina, chopped walnuts, a herb mix with cornflake crumbs, or cornmeal instead of flour.
You will be incredibly surprised at the result!
Frying in slices is that easy! But now, if you first marinate pollock with chopped onions, sour cream, white wine, soy sauce ...
Have you tried it? This is overwhelming for the taste buds, which means a new dish and more than one!
Not only expensive red fish are baked in the oven with various additives. Why is there such disdain for pollock?
For the dish on top, you need a skinless pollock fillet, onions, a tomato or fried mushrooms, mayonnaise and cheese. Well, also a boat made of a sheet of foil on the bottom of which pour 1 tsp. l. vegetable oil, then onion, greased with mayonnaise and seasoned with salt and pepper a piece of pollock fillet, then tomato slices or mushrooms and a layer of cheese.
Bake in the oven at 200 degrees for 20 minutes.
But what about the first? Necessarily.
You can cook fish soup, pickle, hodgepodge, cabbage soup with pollock... Any soup will come out if you replace the meat with pollock pieces and lay them almost at the end of cooking vegetables.
A slice of lemon will decorate even the most simple fish soup with pollock made from potatoes and carrots. Olives and herbs for luxury.
Tasty, satisfying, simple, inexpensive and healthy!
Have you tried baking pollock rolls already?
You need to take, of course, fillet. Defrost, dry, pepper and salt. Put strips of bell pepper or tomato, eggplant, zucchini on the layer... And then roll into a roll, fasten with toothpicks and into a baking dish.
Pour in a little white wine, the remnants of champagne (but what?), Any broth or plain water.
For juiciness, we recommend greasing the layers of fish with mayonnaise or sour cream before wrapping.
Bake the dish in the oven for 30 minutes at 200 degrees. The sauce will not hurt when serving.
Let's move on to salads. The easiest one is to fry the pollock, disassemble it into pieces, mix with lettuce, fresh tomatoes and onions. Season with oil or oil, lemon and mustard dressing.
The salad in the photo above is "crayfish salad" or "Crayfish necks", but without those same crayfish. For them there is pollock with a secret ingredient. This salad was prepared in Soviet times, but for some reason they forgot.
Boil pollock with bay leaf and black peppercorns, as it boils - remove the foam and add 1 tsp. l. sugar (secret ingredient) per liter of water, to improve the taste of fish. Boil the carrots separately, cool and grate.
Separate the fish from the bones, chop finely and finely, mix with carrots and chopped green dill. Salt and season with mayonnaise. Ready!
And yes! Pollock is good in baking too. It can become the filling of such a fishmonger with potatoes. Moreover, the fish itself, that is, pollock, does not need to be boiled or fried for this.
How to cook: cut pollock into fillets and finely chop, peel the potatoes and also cut into cubes or thin slices, add fried onions and seasonings.
Divide the yeast dough into two parts. Roll out one, lay out a layer of potatoes with onions, then fish. Cover with the second part, pinch the edges, puncture and bake in the oven for at least 40 minutes.
But in the pies, it is better to boil pollock for the filling. Mix with boiled rice, onion or chopped egg, or with stewed cabbage.
That's all! Get inspired, save recipes and tips, then cook your pollock as delicious as possible. Good luck and health!
Good luck to you!
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