Pollock with marinated carrots and onions is a dish that has not lost its popularity since the days of the Soviet Union.
Pollock meat contains all the vitamins and minerals necessary for our body.
In addition to the fact that pollock is a very useful and inexpensive fish, there are practically no bones in it, which is a definite plus.
Pollock with pickled carrots and onions - the basic principles of preparation
Simple and affordable foods are needed to prepare this dish. Despite this, pollock under the marinade always has a rich taste and aroma.
Fish is fried in this way, cooked in an oven or slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, pollock with marinade can be cooked with tomato paste, mayonnaise or sour cream.
Pollock is well washed, dried, cleaned of scales, gutted, cut off the head and tail and removed fins. Fish can be cut in steaks. If you do not want to mess around with bones while eating, or cook, pollock your child, disassemble the fish on a filet, removing all the bones.
Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.
Marinade vegetables are peeled and washed. The carrots are rubbed large, and the onions are chopped into thin half rings. Prepared vegetables passer. When they are lightly browned, pour tomato paste diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.
Fried pollock is poured with a ready-made marinade. Fish can be served immediately, or left for a couple of hours in the refrigerator.
Pollock under the carrot and onion marinade will be delicious both hot and cold.
Recipe 1. Pollock with marinated carrot and onion
Ingredients
700 g pollock;
spices for fish;
a pinch of black pepper;
150 g of flour;
100 ml of vegetable oil;
two pinches of salt.
Marinade
2 carrots;
3 peas of allspice;
75 ml of vegetable oil;
2 buds of cloves;
2 g of sugar and black pepper;
1 bay leaf;
70 g of tomato paste;
1 large onion.
Cooking method
1. We clean and rinse a large onion. Shred it with thin quarter rings.
2. Remove the peel from the carrot and rub it with a thin straw.
3. Vegetable oil is thoroughly heated in a pan. We spread the carrot into it and fry for several minutes, continuously mixing. Now add the onions and continue to fry, stirring until the fry is browned. Drain the excess oil.
4. Put tomato paste in a vegetable frying. It can be replaced with mashed canned tomatoes or mashed fresh tomatoes. Pour about a glass of drinking water or fish stock. Mix well until the tomato paste is completely dispersed. Boil a couple of minutes on and off.
5. Pollock defrost. We clean the fish from scales, gutting and cutting off the heads, tails and fins. We rinse, pollock under the tap and cut it into portions.
6. Mix flour with spices and salt. In this mixture, bread each fish piece. We spread the pieces of pollock in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Put the finished pollock on a plate covered with napkins.
7. Place the fried fish in a pan with marinade. Mix gently so that the pieces of fish are evenly coated. Turn on a slow fire and simmer for half an hour. It is advisable that the fish is infused for two hours.
Recipe 2. Pollock under a marinade of carrots and onions in a slow cooker
Ingredients
kg fillet of pollock;
salt;
three carrots;
spices for fish;
80 ml of tomato paste;
black pepper;
two onions;
vegetable oil - 80 ml.
Cooking method
1. We pollock pollock on fillet. Carefully remove all the bones and wash under the tap. Dry with napkins and cut into pieces. Put the fish in a bowl, salt and sprinkle with spices for the fish. Mix gently.
2. We turn on the slow cooker in the "Frying" mode. Pour in a little vegetable oil and warm it well. We spread the pieces of fish fillet in the heated oil and fry until golden brown. We lay the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.
3. We clean and wash the vegetables. Bulbs shred thin quarter rings. Large three carrots.
4. Put the chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. We fry in the same mode as the fish. Cook vegetables, constantly stirring, until light brown.
5. Fried pollock fillet sent to the vegetables. Salt and season with black pepper. Gently mix and pour the multi-glass of drinking water. Switch the slow cooker to the "Extinguishing" mode. We set the timer for two hours. Serve pollock under the marinade with any side dish.
Recipe 3. Pollock with marinated carrot and onion in milk
Ingredients
kg pollock;
salt;
four carrots;
black pepper;
three onion heads;
seasonings for fish;
lean oil;
150 g of flour;
350 ml of milk.
Cooking method
1. For this dish, you can use both frozen and fresh fish. Rinse pollock well under running water and pat dry. Cut the fins and cut the fish in portions.
2. Rub each piece of pollock well with salt, and put the fish in a bowl. Chop it with pepper and spices. Mix gently and marinate for half an hour.
3. Chopped peeled onion heads with thin half rings. Remove the thin peel from the carrots, wash and grate coarsely.
4. Pour flour into a bowl. Put the pan on the fire, pour oil into it and warm it well. Roll pieces of fish in flour on all sides and send them to fry.
5. Fry pollock on both sides, five minutes on each. Sprinkle the fish with the onion so that it completely covers all the pieces. Spread the carrots evenly on top. Pour all the milk, salt, season everything with pepper and spices. Cover the pan and simmer over low heat for half an hour.
Recipe 4. Pollock with marinated carrot and onion with wine in the oven
Ingredients
800 g pollock;
2 cloves of garlic;
2 carrots;
3 g of salt;
2 onions;
2 g black pepper;
30 ml of vegetable oil;
50 ml of red wine;
50 ml of tomato paste.
Cooking method
1. Peel the thin peel from the carrots, grate it coarsely, or grind it for Korean salads. Chopped peeled onions with a thin quarter of the rings.
2. Put the cauldron on the fire, pour in oil and warm well. Transfer the prepared vegetables to the cauldron and fry, stirring, until golden brown. Add the tomato, mix and fry for another three minutes. Pour in the wine, pepper and salt. Stew, stirring, for the same amount of time. Turn off the heat and cool.
3. Wash pollock, clean from scales and trim fins. Cut the fish in portions.
4. Lubricate the refractory mold with oil. Peel and slice the garlic. Put half the vegetable frying in the mold and spread the garlic. Put slices of pollock on top of vegetables. Cover the fish with the second half of a vegetable fry. Cover the form with a sheet of foil and send to the oven, preheated to 220 C. Bake the fish for 45 minutes. Serve with herbs and garnish.
Recipe 5. Pollock with marinated carrot and onion with sour cream
Ingredients
vegetable oil;
pollock;
salt;
flour.
Marinade
two large carrots;
salt;
two large onions;
sugar - 30 g;
sour cream - a glass;
vinegar 70% - 5 ml;
mayonnaise 50 ml.
Cooking method
1. Peel large onions and chop in half rings. Put the onions in a pan with heated oil and fry, stirring, until transparent.
2. Peel the carrots, wash and grate coarsely. Add chopped carrots to the onion and continue to fry until golden brown.
3. Add sugar, mayonnaise and sour cream to the vegetables. Salt and pour vinegar. Pour in a little hot water and mix. Turn the heat to a minimum and simmer for a quarter of an hour, until the carrots are soft.
4. Cut the fish into fillets and cut it into pieces. Mix flour with salt. Roll the pollock in the mixture and fry in well-heated oil on both sides to a delicious crust.
5. Put a little marinade on the bottom of the tray. Put a layer of fish fillet on top. Pollock should be hot! Cover with a layer of marinade. Put all the fish and marinade in this way. Cover the tray and let the fish marinate for at least half an hour. Serve to any side dish.
Recipe 6. Boiled pollock under a carrot and onion marinade
Ingredients
500 g pollock;
3 g of salt;
2 carrots;
2 g black pepper;
1 onion head;
30 ml lean oil;
1 lemon;
125 g of natural yogurt;
250 ml of tomato juice.
Cooking method
1. Wash the pollock carcasses, clean them of scale and cut into large pieces. Pepper and salt the fish on all sides. Cut the lemon in half and squeeze the pollock juice. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.
2. Peel the onion and chop it finely. Rub the peeled carrots with a long straw. Fry the prepared vegetables in warmed vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, mix and simmer for five minutes. At the end, pour in natural yogurt, mix again and turn off the heat.
3. Transfer the fish to a deep saucepan, fill with the finished marinade and simmer for a quarter of an hour. Serve with side dish or as a snack.
Recipe 7. Pollock under a carrot marinade with onions, garlic and celery
Ingredients
460 g pollock;
390 ml of tomato juice;
245 g of dry white wine;
175 g carrots;
95 g of onions;
1 stalk of celery;
2 garlic cloves.
Cooking method
1. In a deep saucepan we combine a liter of drinking water with white wine. Put the resulting mixture on fire and bring to a boil.
2. My pollock under the tap, cut off the fins and clean the scales. Cut the fish into pieces and rinse again. We send the fish to a boiling mixture of water with wine and cook for three minutes. We take out the pollock and put it on a plate.
3. Peeled vegetables finely chopped. Cut the stem of celery into pieces. We pass everything together in preheated oil. Peel the garlic and finely chop it. Add the garlic to the vegetables and pour the tomato juice. Stir and simmer until the vegetables are soft. Marinade salt and fill them with fish. Serve as a snack.
Pollock under a carrot and onion marinade - tips and tricks
To make the dish more fragrant, add suneli hops, bay leaf, clove buds or a special mixture of aromatic herbs for fish.
Before frying, pan the pollock in flour so that the fish becomes crisp and the marinade becomes thicker.
The dish is tastier if you grind the carrots on a grater for Korean salads.
Pollock under the marinade can be served with a side dish or as a snack.
