Pollock in carrot sauce. The recipe has been known since Soviet times, there are a lot of cooking options, today I want to share an option like my grandmother also cooked, my mother cooks, and now I have been cooking for 15 years.
Recipe:
- pollock fillet -1 kg
- salt - 1 tsp
- black pepper - to taste
- carrot -400 gr
- onion -200-300 gr
- tomato ketchup -4-6 tbsp.
- salt -1/3 tsp
- black pepper - to taste
- bay leaf -2 pcs
- sweet pea pepper -4-6 pcs
- vegetable oil - to taste
COOKING METHOD
Pollock defrost, separate the fillet, I leave the skin, Cut into portions, I usually cut into 2-3 parts of the fillet, it all depends on the size of the pollock.
We put it in a bowl, add salt, I have 1 kg of pollock fillet, I add not a full tsp. salt.
Black pepper and stir. Roll the fish in flour, I do it in a bag.
We take a frying pan, pour vegetable oil, put the fish and fry until golden brown on both sides over high heat, our goal is not to bring to readiness, but to fry while sealing all the juices. Fry all the fish.
Cut 2 large onions into cubes by weight, I have 300 grams, grate 400 grams of carrots.
We take a deep frying pan, it is more convenient for me to fry in a wok, pour vegetable oil, put onion, fry until translucent, add carrots and fry all together until the vegetables are soft, if necessary, you can add more vegetable oil. Now add 4-6 tablespoons of tomato ketchup, add black pepper and salt to taste. Tomato ketchup can be replaced with tomato paste, but then you need to add another 1 tbsp. 9% vinegar.
We take a baking sheet from my Taller company, internal dimensions are 31 by 25 cm.
We put pollock, prepared carrot sauce on top.
We put a couple of bay leaves, allspice peas, cover with foil and put in the oven to steam at 180 degrees for 30 minutes.
Today I have mashed potatoes for a side dish.
You can see the details and preparation details in my short video below:
I recommend watching Fish in Cabbage Marinade
Fish in an omelette