Even the driest piece of pollock can turn incredibly tender in this sauce. Checked!
Ingredients:
1 kg of pollock
4-5 cloves of garlic
350 gr. sour cream
carrot
vegetable oil
salt
dill
flour for breading
seasonings for fish
How to cook:
1. Peel pollock, gut, cut off the fins and cut into convenient pieces. Salt the fish, season with spices if desired.
Some "improve" any fish with juice or lemon peel. The method is good, working, I often use it.
But in this dish, lemon is superfluous, and sour cream in the sauce can curl from it.
2. Wash and grate the carrots. Simmer the carrots in vegetable oil until translucent.
3. In a clean frying pan, fry the pollock pieces breaded in flour until crusty.
4. Peel the garlic and pass through a press or grate. Mix sour cream and garlic.
5. Put the fried carrots in a frying pan with the finished fish, pour the sour cream sauce on top, sprinkle with chopped dill, add a little salt.
6. Simmer the pollock over low heat for exactly 15 minutes. Delicious and tender fish is ready. With this method, any dry fish can be made incredibly juicy.
For example, pike, cod or haddock.
Enjoy your meal!
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Thanks for reading to the end!