Pollock is one of the varieties that is quite in demand due to its relatively low cost.
However, the taste of the fish is quite good.
Chef Yulia Arkhipova , an expert of the online publication "BelNovosti" in the field of cooking, believes that the main task will be to find a normal recipe.
How to cook pollock in sour cream sauce
Products to purchase and prepare:
- one and a half kilograms of fish;
- natural butter (about one hundred grams);
- 300 grams of sour cream with medium fat content;
- a couple of spoons of flour;
- a little lemon juice;
- one carrot;
- three cloves of garlic;
- two bay leaves;
- dried herbs, pepper and salt.
Method of preparation
This recipe may seem complicated at first, but it is incredibly simple. First, you need to divide the pollock into fillets that are convenient for frying.
Then you need to bring four liters of water to a boil, add a little salt (no more than 15 grams) and lemon juice. The pollock remains in this marinade for no more than ten minutes.
Afterwards, the fish is dried using paper towels.
Grate the carrots and fry them in butter until they are completely cooked. Remove the vegetable from the frying pan and add the garlic cloves.
Then you need to add flour and fry it quickly. Carefully pour in one glass of water and actively stir our mass. Remember that it should be perfectly homogeneous.
Then add sour cream and mix.
Return the carrots, add spices with bay leaf. As soon as the mass boils, add the fish, cover it with our sauce mass.
Reduce heat to low after boiling again and cook for about ten minutes. Turn off heat and wait another five minutes.
Previously, we talked about what you can add when frying potatoes for taste and aroma .
Expert: Julia Arkhipova
