It is not by chance that pollock is one of the most popular types of fish. It costs a lot, and the taste is pleasantly neutral. It is due to the versatility that pollock can be combined with almost any vegetables and spices, which allows you to cook a variety of dishes.
White pollock meat is cooked in a slow cooker, the recipes of which are given below, very quickly. Small bones are few, and large ones are easy to take out. The slow cooker makes the process of making a democratic cod cousin convenient and simple. It is enough to prepare the necessary ingredients, put them in a bowl - and the multipovar will do the rest on its own.
Pollock in a slow cooker - general principles of cooking
In stores, you can buy either frozen whole pollock or fillets in icing. It is important to properly defrost the fish: send it to the refrigerator for several hours, and not thaw at room temperature.
Thawed fish should be washed under a stream of cold water, dried on paper towels, and then cut off all the excess: fins, tail, protruding gills. Pay special attention to the abdomen: the inside of the fish is lined with a black film, which should be disposed of.
Fillet is cooked whole or cut into pieces. A whole carcass, as a rule, is divided into parts or cut into fillets. If the children will try the dish, it is better to rid it of stones in advance.
Vegetables, if indicated in the recipe, should be thoroughly washed, peeled and chopped. If you want to reduce the calorie content of the dish, you can use a minimum of oil.
Pollock in a slow cooker with vegetables in sour cream cheese sauce
One of the best recipes for pollock in a slow cooker reveals the huge culinary potential of this modest fish. The dish is tender and very tasty.
Ingredients:
• two whole pollock fish;
• two medium carrots;
• large onion;
• three tablespoons of sour cream;
• one hundred grams of semi-hard cheese;
• half a glass of drinking cream;
• salt;
• vegetable oil (1-2 tablespoons);
• spices if desired (ready-made fish mix can be used).
Cooking method:
Cut pollock into portions and put in the refrigerator until time.
Finely chop the onion into cubes.
Grate the peeled carrots on the fine side of the grater.
Add vegetable oil to the bottom of the thicket.
Turn on the baking program.
Put vegetables, salt and snap the lid on.
After 15 minutes, lay the pieces of pollock on top of the vegetables.
Salt, sprinkle with spices and continue the program.
Grate the cheese piece on the middle side of the grater.
Mix sour cream, cheese crumbs and cream, mix.
10 minutes before the end of the baking program, pour the sauce over the fish.
Pollock in a slow cooker tomato-cream sauce
Sweet-spicy tomato filling gives the fresh pollock special taste. A great option for a tasty and healthy dinner for the whole family, which is worth mastering the owner of a slow cooker.
Ingredients:
• four carcasses of pollock;
• two medium-sized bulbs;
• two medium carrots;
• clove of garlic;
• half a lemon;
• a glass of drinking cream;
• two tablespoons of tomato paste;
• a tablespoon of vegetable oil;
• a quarter glass of water;
• a teaspoon of ground paprika;
• salt;
• a mixture of peppers to taste.
Cooking method:
Prepared fish cut into portions.
Salt the pollock slices, sprinkle with lemon juice, sprinkle with a mixture of peppers (you can use your favorite seasonings if desired) and leave in the marinade for a few minutes.
Peel the carrots and onions.
Grate the carrots.
Chop the onion in half rings or garlic.
Chop the garlic with a knife.
Turn on the frying (or baking) mode for half an hour.
Pour oil into the multicooker bowl and warm for 2-3 minutes.
Put vegetables, salt and lightly fry in oil.
Put half the vegetable fry in a plate.
Arrange slices of pickled pollock on a vegetable substrate.
Cover the fish with the remaining portion of vegetables on top.
Mix cream with water and tomato paste. Salt at will.
Pour the sauce into the thicket.
Cook in a quenching mode for 50-60 minutes.
Pollock in a slow cooker in tomato and vegetable sauce
Thanks to the excellent recipe for pollock in a slow cooker, you can feed your family a spicy dish. Bell pepper gives the fish a harmonious rich taste. Cooking is simple, convenient, fast.
Ingredients:
• four carcasses of thawed pollock;
• two medium-sized onions;
• half fresh lemon;
• two small carrots;
• two cloves of garlic;
• a glass of fat cream;
• large bell pepper;
• two tablespoons of tomato paste;
• half a glass of water;
• a mixture of peppers;
• salt;
• vegetable oil for frying.
Cooking method:
Sprinkle the prepared fish fillet slices with lemon juice, salt, season with pepper and leave to marinate for 5-10 minutes.
Wash vegetables and peel.
Cut the carrots into thin sticks.
Chop the onion in large half rings.
Crush the garlic with the end of a knife or pass through a press.
Pour 1-2 tablespoons of vegetable oil into the multicooker bowl and warm it a little in the frying mode for two minutes.
Put the vegetables, salt and fry, stirring, until the end of the frying program (another 8 minutes).
Put half the vegetable frying in a separate bowl.
Arrange the pickled pieces of fish on a vegetable frying.
Mix cream with water and tomato paste.
Pour the fish slices with sauce, cover with a vegetable layer.
Cook on fire for one hour.
Pollock in a slow cooker under a cheese coat
This recipe for pollock in a slow cooker allows you to cook a hearty, spicy dish. It will appeal to both adults and children. A great option for a pleasant dinner with your family.
Ingredients:
• three pollock fish;
• two hundred grams of semi-hard cheese;
• three large tomatoes;
• two tablespoons of sour cream;
• two tablespoons of mayonnaise;
• some vegetable oil for frying;
• spices for fish to your taste;
• salt.
Cooking method:
Washed and dried pollock to cut on filet.
Slice the fish into portions.
Marinate pieces of fish in pepper, spices and salt.
Washed tomatoes cut into thick rings.
Cut the cheese into thin slices.
Prepare the sauce sauce by mixing sour cream with mayonnaise.
Pour some vegetable oil into the bottom of the bowl.
Turn on baking mode.
Put slices of pickled pollock.
Lubricate each piece with sour cream filling.
First spread the tomato circle into slices, then a slice of cheese.
Lock the lid and cook until the end of the mode.
Serve with fresh herbs and sour cream.
Pollock in a slow cooker fried
The traditional recipe for pollock in a slow cooker fried in flour breading will appeal to lovers of a natural fish taste. Pieces of fillet are well fried, retain their shape and look very appetizing.
Ingredients:
• three carcasses of pollock;
• two tablespoons of vegetable oil;
• one hundred grams of flour for breading;
• salt;
• ground pepper to taste.
Cooking method:
Cut the fish into portions.
Turn on the slow cooker in frying mode, setting the time to 20 minutes.
Pour in oil and warm it for 4-5 minutes.
While the oil is heating up, grate the fish with pepper and salt (you can add spices at your discretion).
Dip the slices on both sides in flour and put in boiling oil.
Do not close the lid, fry until a characteristic crust appears for 10 minutes.
Gently flip the fish to the other side.
Snap on the lid and cook until the end of the program.
Serve with mashed potatoes, boiled rice or fresh vegetables.
Pollock in a slow cooker with spicy yogurt sauce
A great option for pollock in a multicooker, the recipe of which is given below, will annoy even an inexperienced housewife to prepare a juicy, spicy dish.
Ingredients:
• two carcasses of pollock;
• two tablespoons of vegetable oil;
• half a liter of natural yogurt;
• a tablespoon of hops-suneli;
• pepper;
• salt;
• fresh seasonal herbs or two tablespoons of a mixture of dried herbs (dill, basil, parsley).
Cooking method:
Cut the fillet from the carcasses.
Cut pollock in batch slices.
Pour a little vegetable oil into the bowl.
Put the pollock slices on the bottom of the bowl.
Salt, season with spices.
If the herbs are dried, mix them with yogurt, if fresh, chop and leave to serve the finished dish.
Pour pollock with yogurt.
Snap on the multicooker lid, turn on the quenching program for 40 minutes.
Sprinkle the finished fish with chopped herbs and serve.
Pollock in a slow cooker with potatoes and vegetables
To feed a hearty family dinner, you can cook pollock in a slow cooker according to a recipe involving the use of potatoes. It is necessary that the model of the multicooker has a tab for steaming. Get a complete dish that does not require a side dish.
Ingredients:
• two pollock fish;
• two medium carrots;
• two small onions;
• meaty tomatoes (1-2 pieces to your taste);
• a tablespoon of tomato paste or ketchup;
• six to seven medium-sized potatoes;
• one bell pepper;
• parsley fresh to taste;
• two cloves of garlic;
• a little vegetable oil (2-3 tablespoons);
• salt and pepper mixture.
Cooking method:
Cut the pollock into fillets and cut into pieces.
Wash and peel vegetables.
Coarsely chop or chop carrots.
Dice onion and bell pepper into cubes.
Chop the tomatoes into slices.
Cut the potatoes into slices and put in a container for steaming.
Pour oil into the bottom of the bowl.
Put vegetables first, then fish pieces.
Season with salt and pepper.
Cook on fire for one hour.
Finely chop the garlic and herbs with a knife.
Five minutes before the end of the program, put tomato sauce, garlic and herbs in the fish.
Pollock in a slow cooker with oranges
An unusual combination of citrus aroma and orange acidity with the taste of fresh fish will appeal to gourmets. The original pollock recipe in a slow cooker will be useful to housewives collecting a collection of interesting dishes.
Ingredients:
• three pollock fish;
• large orange;
• two tablespoons of flour;
• salt;
• two tablespoons of vegetable oil;
• a glass of greasy cream.
Cooking method:
Cut the fillet from the fish and prepare portioned slices.
Peel the orange and cut into circles (remove the seeds).
Salt flour to taste.
Bread circles of oranges in flour.
Turn on the baking mode, pour the oil into the bowl and warm it well.
Fry the oranges on both sides without closing the lid.
Put the orange slices.
In the same oil, fry the fish slices breaded in flour.
When the pollock is ready, put orange slices on top of it.
Pour in the cream.
Cover and simmer for 10 minutes.
Creamy flour sauce should become thick.
Serve the fish with oranges and sauce.
Pollock in a slow cooker - tricks and useful tips
Proper defrosting of pollock is a prerequisite for preserving the juiciness of fish meat. If the fish from the freezer is thawed in heat or water, it will lose all juices and become hard and tasteless.
White pollock meat should be exactly white. When choosing a fish, pay attention to the color of the flesh. Yellowish and pink spots are unacceptable: this is a sign of a poor-quality product.
The smell of properly harvested fresh fish cannot be unpleasantly harsh. Good pollock has a pleasant sweetish and very light aroma.
