Pollock is not particularly popular with chefs, due to its mediocre taste, but there are exceptions here too.
Pollock meat is boiled, stewed and fried. In the latter case, the dish often turns out dry and tasteless.
But this recipe proves that pollock meat is good not only for the production of surimi – raw material for crab sticks and other semi-finished fish products.
However, frying is not the best option for pollock. This fish is better stewed in a fragrant mixture than simply fried.
Ingredients
To prepare the dish you will need the following products:
- pollock – 600 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- water – ½ cup;
- sour cream – 1 tbsp. l.;
- tomato juice – 1 tbsp.;
- salt and black pepper (ground) – to taste.
How to cook pollock deliciously
1. Cut the fish into pieces and rub with pepper. Use other spices that you like. Leave the pollock for 10 minutes to soak in the spices.
2. While the fish is marinating, chop the onion and carrot. Fry the vegetables in a frying pan - first the onion, then the carrot.
3. Add tomato juice to the vegetables. Dilute the sour cream with water and mix with the ingredients in a frying pan. Stew the products for several minutes.
4. Roll the fish in flour and place it in the sauce. Stew the pollock for 10 minutes on low heat under a lid. Then turn the pieces over and cook for another 15 minutes.
