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Pollock in sour cream sauce recipe. Recipe: Fried pollock with onions and sour cream - homemade

Pollock in sour cream sauce recipe. Recipe: Fried pollock with onions and sour cream - homemade

Fish is one of the most beneficial foods for our body. High content of fatty acids and protein, low fat content, the ability to obtain natural form trace elements, all this makes the fish very popular. Pollock fish is very popular. It is inexpensive, has a minimum of bones, and is very easy to cook. To save more useful properties, prepare pollock stewed with onions and carrots. A side dish can be boiled potatoes, mashed potatoes, pasta, any porridge, even a vegetable salad.

We will need:

1 kg pollock fish;

2 large carrots;

2 large onions;

1 glass of sour cream;

1 tablespoon of tomato paste;

1 glass of flour;

½ cup vegetable oil;

2 glasses of water;

Ground black pepper;

Carnation;

Bay leaf.

Recipe:

1. Put the pollock in a deep bowl and fill it with cold water, it will take about 30-50 minutes to defrost the fish, the time depends on the size of the fish carcasses themselves. If you bought a fish with a head, remove it. Then wash the fish under running water, wash the insides well, dry them with paper kitchen towels. We spread the fish on a cutting board and remove the tails, fins and, if desired, the backbone. Next, cut the pollock into portions of the desired size, put them in a small bowl, salt, pepper, mix well and leave in this form until frying. You can also salt wet. To do this, take 1 tablespoon of salt and half a spoon of sugar per 1 liter of water, mix well and salt the fish for one hour.

2. In the meantime, prepare the vegetables. Peel onions and carrots, wash and dry. We put the onion on another cutting board and cut into half rings, rings, quarters or large cubes as you wish.

3. Rub the carrots on a large or medium grater into a bowl. After that, we put a deep plate on the kitchen table with sifted flour and the rest of the products that have been prepared for cooking.

4. Put a deep frying pan or saucepan on maximum heat, add 2-3 tablespoons of vegetable oil, heat well. When the oil is hot, add the onion to the pan and fry until translucent.

5. Then put grated carrots in a pan with onions and fry until soft, stirring occasionally with a kitchen spatula.

6. Put sour cream in the pan, add tomato paste and after boiling, reduce the heat, simmer for two minutes, do not forget to stir.

7. After that, pour two glasses of water into the resulting mixture and salt and pepper, add bay fox, cloves. Bring our sauce to a boil, reduce the heat to a minimum and continue to simmer.

8. While the sauce is being prepared, heat a clean frying pan over medium heat with vegetable oil, take about a quarter of a glass of oil. Thoroughly roll the prepared pollock pieces in flour.

9. When the oil warms up, it will be needed for this, you can check this by throwing a pinch of flour into the pan with oil, if the oil sizzles, it has heated up to the desired temperature. We send the first batch of pollock to the pan and fry it until golden brown on all sides. It is not necessary to bring the fish to full readiness at this stage, when the fish is browned, put it on a plate and fry the remaining fish.

Almost every National cuisine has a traditional fish dish in its folk culinary chronicle, and often more than one. Why go far, and the Slavic menu has many original recipes from a fresh catch, and today we will talk about how to deliciously stew pollock in a pan. This diet treat is prepared in a matter of minutes, it can be prepared in different ways, but most importantly, with its cheapness, this type of seafood is very tasty and healthy.

How long to extinguish pollock

Pollock is a very popular fish in our latitudes. And it's not just about the budget side of the issue. This product is just a find for diet food, after all, only 70 kcal per 100 g of pollock fillet, of which 16 g is allocated to proteins and only 0.9 g to fat. However, do not be disingenuous, pollock must be able to cook properly so that it does not turn out dry.

The best way to prepare this marine life, as practice shows, it is to stew pollock fillets in sauce or with vegetables in a pan so that the meat absorbs all the aromatic juices. But also do not forget that this fish is cooked very quickly: it will take no more than 20 minutes to stew and only 7-10 minutes to fry.

Today we have prepared two basic recipes for stewed pollock for you: in cream sauce and with passivated vegetables.

How to stew pollock with potatoes in a pan

Ingredients

Pollock fillet - 0.3 kg + -
- 7 tubers + -
- 1-2 onions + -
— 2 pinches or to taste + -
- 1/3 tsp + -
- 50 ml + -
- 1-1.5 cups + -

How to cook stewed pollock with potatoes

Every hostess should keep in mind a light and quick recipe dishes for a dinner party. This option just meets all the criteria for an ideal treat. A minimum of products and time for cooking, and as a result we get an incredibly tasty fragrant and main full-fledged dish - fish with a side dish.

We cut the pollock fillet into portioned pieces, and clean the onions and potatoes and chop them in circles (rings).
We take a thick-bottomed, preferably cast-iron frying pan, grease with oil and line the bottom with a layer of potatoes. For the first layer, use ½ of the whole potato. Then lightly add a potato “pillow”, cover with half of the onion on top, on which we evenly spread the pollock.
We also salt the fish layer, pepper and cover with the remaining onions and potatoes, which we also add a little salt on top.
Now carefully pour water into the container along the edge, close the lid and cook the dish at medium temperature for 20 minutes.

As soon as the potatoes become soft, the treat can be considered ready and served. Each serving can be sprinkled with fresh, finely chopped herbs, and garnished with a slice of lemon or lime.

Pollock with onions in sour cream stewed in a pan

Even an inexperienced cook can implement this recipe at home. From the most affordable products in just 20 minutes, you can make a simple and quick lunch or a light, but very tasty and most importantly healthy quick dinner. tender, juicy fish in a creamy filling is guaranteed to become a signature dish both in the everyday menu and on the festive table.

Ingredients

Pollack carcasses - 3 pcs.
Bulbs - 3 pcs.
Carrot - 2 root vegetables
Sour cream 15-20% - 160 ml
Refined sunflower oil - 60 ml
Salt - to taste
Seasoning "mixture of peppers" - ½ tsp

How to extinguish pollock in a pan

Gutted pollock carcasses without heads, tails and fins are thoroughly washed and cut across the ridge into portioned pieces 3-4 cm thick. Then we add fish slices and brush with pepper.
While the fish is soaked in spices, prepare the vegetables. We chop the onion into thin half rings, and peel and chop the carrots on a grater with large holes.
Let's prepare the vegetable base of the dish. Pour vegetable oil into a heated frying pan and spread the onion. As soon as the onion is “golden”, add the carrots to it and, with constant stirring, cook the fry for 5 minutes until the vegetables become soft.
On top of the passivation, lay out the fish pieces in an even layer, reduce the heat to medium and under closed lid simmer pollock for 7 minutes.
In the meantime, prepare the filling. We mix sour cream with 50-70 ml of water, and as soon as the pollock fillet turns white, pour the sour cream sauce into the pan, close the lid again and simmer the dish until cooked for 10 minutes over low heat.

Boiled rice or mashed potatoes are perfect as a side dish for such an appetizing treat.

And if you make minor adjustments to the recipe, then you can cook pollock with other sauces:

In tomato sauce. You just need to replace the sour cream with 1-2 tbsp. tomato paste mixed with 200 ml of water.
In cheese sauce. In warm water (200 ml) we dilute 5 tbsp. processed canned cheese such as "Hochland" or "President".
With bechamel sauce. In a dry frying pan, fry the flour (2.5 tablespoons) until golden brown, add butter (60 g) to it. When the flour is evenly mixed with the melted butter, pour milk (1 tablespoon) into the container in a thin stream, while actively mixing everything with a whisk so that lumps do not form, and as soon as the sauce boils, pour it over the fish.

Now you know many secrets of how to deliciously stew pollock in a pan, and you can at least every day surprise your household with an already known dish in a new way.

Peel medium-sized carrots and onions, wash and dry. Cut the carrot into cubes, cut the onion into half rings or strips of any size.

Defrost pollock in advance. When the fish is still slightly frozen, it is easy to file it - if you cook for children. Clean the pollock - cut the belly and remove the insides. Trim the tail and fins of the fish. Rinse the fish carcass and dry it. Cut the fish into small pieces.

Pollock shift into a clean plastic bag, pour a little wheat flour, add salt. Mix everything well in the bag so that each piece of pollock is covered with flour. Separately, fry the pieces of fish until golden brown.

Fry carrots and onions in vegetable oil, do not fry vegetables, but only sauté.

Add sour cream to vegetables, any fat content will do.

Pour in a little water, mix everything, add salt and pepper to taste.

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Place the fried fish pieces in the pan.

Add bay leaf, sprinkle with paprika. Cover the pan with a lid, simmer pollock in sour cream for 15 minutes. That's all, the fish can be served at the table.

One of the varieties of fish that will appeal to absolutely all adults and children is Pollock. Not only is it fairly easy to clean, but it's also easy to prepare. You can even just roll it in flour and fry it in a pan, it will be very tasty. Plus, it's cheap and tastes great. And, what I especially like about this fish is that there are practically no bones in it. Therefore, it is very often used for cooking children's fish dishes.

All of the above advantages, of course, are very attractive when choosing fish for dinner in the supermarket. Well, if you apply a little ingenuity, then you can cook many delicious dishes from pollock.

We will prepare one of them today. By adding just a few spices and vegetables, the taste of the fish will change beyond recognition.

There was even such a case when on one of the holidays I cooked this dish and served it to the guests. So, no one even understood what kind of fish it was. Although, fans were also present. Well, of course, they began to ask questions, and when they found out that it was pollock, they were very surprised!

You know, although the dish looks complicated, but in fact the recipe itself, and the set of products there is quite simple.

Recipe for stewed pollock with carrots, onions and sour cream (instead of mayonnaise). A photo:

The photo shows cooked pollock, which was stewed in a pan with onions and carrots, in sour cream sauce

Be sure to try to cook the fish according to the recipe I suggested. I am sure he will not leave you indifferent!

Stewed pollock in a pan with onions and carrots is an excellent dish for potatoes. Do you agree?

For cooking we need:

pollock - 1 -1.2 kg. (3 big fish);
flour - 4 - 5 tablespoons;
salt - to taste;
spices - to taste;
vegetable oil (for frying) - 0.5 cups;
carrots (large) - 1 piece;
onion (large) - 1 piece.

For sauce:

sour cream - 8 tablespoons
milk - 250 milliliters;
flour - 1.5 tablespoons;
butter - 2 tablespoons;
spices (salt, pepper) - to taste;
nutmeg - 1/3 teaspoon.

We fry pollock in a pan ...

In general, I thought a little here and decided to slightly modify the sauce recipe. That is, according to the recipe, only sour cream is used, but in addition to it, I will also add milk. What will it give us? The sauce will turn out even tastier and will resemble the beloved by many and the most famous Bechamel.

1. And so, let's start with the fish. Since there were only whole carcasses in the store, I bought them. But, if you do not want to bother with cutting and processing fish, then it would be better to purchase pollock fillets.

What is good about the fillet is that you do not need to mess with the bones, clean the scales. You can just cut it into pieces and you're done. Therefore, if you are expecting guests and want to cook this dish, be sure to stock up on fillets in advance.

But, since I'm not expecting guests today, and the fish is whole. I won’t cut it on the fillet either, because I simply don’t have time, so I’ll cook it as it is.

2. If you, like me, have a whole carcass of fish, then first you need to thoroughly clean it from what is inside, including the black film. Then, we carefully remove the fins with special scissors. If there are no such scissors, then of course a regular sharp knife will do. Wash the fish well. Also, do not forget to rinse it from the inside.

Of course, what else I like about pollock is its scales. There are absolutely no problems with cleaning. You just need to rub it well and rinse with water.

3. That's it, we have finished cleaning the fish, now we need to cut it into pieces. What size the pieces will be, decide for yourself. Whoever likes it. Personally, I will divide into large four parts, since my fish are large today.

4. Now, we put the chopped pollock in a deep plate or dish. Salt, sprinkle with spices if necessary. Rub them well inside and out. And, leave for 20 minutes so that the pulp is saturated with spices and salt.

Spices can be taken absolutely any that you like. I used ground coriander, thyme and basil. Also, for lovers of spices, I want to advise zira. You can simply rub it with your palms and sprinkle on the fish. It certainly smells great.

Also, I like it when pepper is felt in the dish, it gives it an interesting taste, so I used a mixture of peppers, just a little bit, literally a pinch.

5. And so, a little more than 20 minutes have passed, the fish has already managed to absorb the taste of seasonings and you can start frying it.

Pour vegetable oil into a frying pan and heat it very well.

We don’t make the fire strong, because then the fish will simply burn, but you shouldn’t make it weak either - it will languish. And we need it to be fried. Fry each piece on both sides, about 3-4 minutes. It is also necessary to fry pollock for about 1 minute at the cut site.

But keep in mind, it is very important that the pieces of fish remain juicy inside. It is necessary to set the fire correctly so that it is medium. It was then that pollock from the sides will be covered with a golden crust, and the juice will not flow out. How can this happen if the fire is set too low. Or, if the heat is very strong, then a crust will quickly form, but the middle will be raw!

If you, like me, had a lot of fish and it didn’t all fit in one pan, then you can use the second one, it will be faster. Or, just wait until the first batch is fried. But, in no case do not roll the pieces in flour in advance! This must be done just before they are put into the pan.

7. The first batch of fish is ready for us. Now, you need to take a wide plate and cover it with paper towels in several layers. And put the fried pieces right on them. We do this so that excess oil is removed from the glass.

By the way, when the fish is fried, you can very easily remove all the remaining bones from it!

8. So, if necessary, add a little more vegetable oil and put a new batch of pollock, previously rolled in flour, on a heated pan. And let's start with vegetables.

My carrots, peel off the peel and rub on a coarse grater.

We clean the onion from the husk and cut into thin half rings.

And now, you need to decide whether you will fry the carrots and onions in oil or leave them raw.

I decided not to fry, because in my opinion, it will turn out too fat, in the truest sense of the word. I just want to immediately warn you about one nuance - raw vegetables will crunch a little on your teeth, which not everyone likes. But, on the other hand, there is one definite plus - raw vegetables, especially onions, give their juice well, due to which the fish turns out juicier.

If this crunch bothers you a little, then here are a few ways to cook vegetables:

fry the onion until transparent and add carrots to it, fry all together until golden;
fry only one onion until golden, and simply rub the carrots on a coarse grater;
pour over the onion with boiling water and let it lie down a little, then it will become softer.

By the way, do not forget about the fish and turn it over in time!

As soon as the second batch of pollock is ready, we also put it on a plate with several layers of paper towels and proceed to the preparation of the Bechamel sauce.

Let's stew in sour cream. Use better sour cream instead of mayonnaise!

1. For cooking, we need a small frying pan or you can use a saucepan.

Put the butter in a frying pan, about 2 tablespoons, set a small fire and melt it.

2. As soon as the butter is completely melted and warmed up, add the flour. Stirring constantly, fry it a little. But, in no case should the color of the flour turn brown. This will mean that it is burnt.

4. And so, the milk begins to heat up and we see how the mixture thickens. In no case do not stop stirring, otherwise it will burn.

In order for the sauce to get a wonderful nutty flavor, you can add nutmeg, literally a pinch.

5. Then, when we see that the mixture has thickened, add sour cream and mix well. Salt and pepper to taste.

Bring the sauce to a boil, but do not boil! That's it, he's ready.

Bake fish in the oven

1. Now, we will bake pollock with vegetables and sauce in the oven. We need to prepare a rather deep and roomy form. It can be any, both from metal and from heat-resistant glass.

Form, we grease butter or cover with parchment paper and lay the fried fish pieces on it very tightly.

If all the fish did not fit in one row, then we also tightly lay out the second row from above.

2. Then, on top of the fish, lay out the onion layer.

3. And already on the onion, we lay out a layer of carrots. And this layer, it is necessary to add a little salt, otherwise it will remain not salty, it will simply not be tasty.

4. The last layer, we will have Bechamel sour cream and milk sauce. We try to lay it out neatly, evenly, so that all vegetables and pollock are covered.

5. Preheat the oven to 180 degrees. And we send our dish there for 15-25 minutes. A beautiful, ruddy crust should form.

As soon as this happens, we take the fish and vegetables out of the oven. All is ready.

In general, this dish is already complete. But, if you want, it can be served with a side dish such as rice, green beans, vegetables, grilled or simply in the oven. Pollock stewed in sour cream will go very well with baked potatoes.

Also, it goes well with any dish. vegetable salads. Or, for example, grated green radish with carrots, seasoned with sour cream and mayonnaise.

The dish is served hot. And, when you divide it into portioned pieces, the layers must be preserved. That is, pollock should remain under a fur coat.

And so, as for the fish, it is not at all dry, as the vegetables and sauce helped to keep the juiciness during baking.

The dish turned out absolutely not greasy.

The smell and taste are simply amazing. I can't even put it into words, you should definitely try it!

Also, as an option, Bechamel sauce can be replaced with mayonnaise. The method of cooking the dish remains exactly the same, only the sauce does not need to be prepared, but simply spread a layer of mayonnaise on the vegetables.

Of course, this way the dish will turn out to be quite high-calorie, but if this does not bother you at all, then feel free to cook. It will also be very tasty.

Enjoy your meal!

Pollock is an ocean fish belonging to the Cod family. It has a small amount of bones, it is most popular in Korea, Japan, China.

It goes well with any side dishes, it can also be served at the table as an independent dish.

The benefits and harms of the dish

Pollock, like all sea fish, is very useful for the human body, it is capable of:

strengthen the heart and blood vessels;
lower cholesterol levels;
improve metabolism;
prevent the occurrence of cholesterol plaques;
normalize blood pressure;
neutralize and remove toxins and slags from the human body;
strengthen bone and dental tissue;
normalize the level of sugar in the human blood;
reduce the likelihood of malignant neoplasms;
normalize digestion, as well as the functionality of the thyroid gland;
strengthen the immune system.

You can not eat sea fish in the presence of allergies and individual intolerance to seafood.

Food preparation

Before manufacturing, the carcass should be cleaned of the insides, remove the fins and cut into pieces. It is also recommended before cooking, which will give the dish juiciness, original taste and aroma.

To prepare the sauce, you can use not only sour cream, but also cream or natural yogurt. In addition to fish, you can boil rice or vegetables.

How to cook pollock stewed in sour cream?

To prepare 4 servings, you will need the following products:

1 kg of fish;
spices, salt (to taste);
4 small onions;
250 g sour cream;
three carrots.

Recipe for pollock stewed in sour cream sauce in a pan - step by step cooking on the picture:

First you need to defrost the fish, then wash, dry and divide into several parts, each of which should be salted, sprinkled with pepper to your taste and placed in a heated frying pan with oil. The product must be lightly fried on all sides.
Next, clean the vegetables. Chop the onions into half rings, grate the carrots on a coarse grater.
Spread the chopped vegetable mass evenly over the fish pieces.
Then lay out a layer of sour cream. Simmer the dish for 1/3 hour in a closed container.

The finished dish should be laid out in portions on plates.

Nutritional value per 100 g of the dish:

proteins - 17 g;
carbohydrates - 2 g;
fat - 5 g.

Calorie content - 142 kcal.

Cooking options

In the oven

In order to deliciously cook pollock with sour cream, onions and carrots in the oven, you need to prepare the following products:

half a kilo of fish;
300 g carrots;
400 g sour cream;
pepper, spices, salt (to taste);
200 g onion (bulb).

First you need to defrost the fish at room temperature, after which it is necessary to remove the fins, entrails, tail and cut into not too large pieces.
Next, clean and wash the vegetables. Chop the onions into half rings, coarsely grate the carrots.
Then it is necessary to heat the oil well in a frying pan, after which place the chopped vegetables there.
Saute the mixture for 2 minutes, stirring the products.
Then lay out the sour cream mass, season, add salt. Mix ingredients.
After that, grease the baking dish with oil and spread the pieces of fish on its surface.
Spread the vegetable mixture mixed with sour cream in an even layer over the fish.
Further, it is recommended to put the workpiece in a chilled place for 30 minutes, so that the fish slices have time to soak in the marinade.
After the time has passed, place the dish in a preheated oven.
Bake for half an hour.

When ready, divide the dish into portions on plates.

Video recipe:

Required products:

1 kg fillet;
half a liter of milk;
½ kg of onion (bulb);
pepper, salt, spices (to taste);
1.5 kg of potatoes;
two large l. flour;
half a kilo of carrots;
400 g sour cream;
broccoli - 300 g.

Cooking:

First, defrost the fish fillet at room temperature, then cut it into small pieces.
After that, it is recommended to put the fish in a deep container, pour milk and leave for a third of an hour. This will give the fish juiciness.
At this time, you can prepare vegetables. To do this, they need to be peeled and washed well.
Take the broccoli out of the freezer to defrost. If the cabbage is fresh, it only needs to be boiled in brackish water until it is completely cooked, then transferred to a colander to eliminate excess liquid.
Chop the onions into half rings, the thickness of which should be no more than 1 cm.
Carrots must be grated on a coarse grater, potatoes cut into plates (no more than 0.5 cm thick).
Then you should pour the flour into a separate plate.
Salt the fish pieces, pepper, season to your taste. After that, bread the pieces in flour on all sides.
It is necessary to lay out the products in layers in the baking dish: first potato slices, then onion half rings, then you need to spread the breaded fish, then the grated carrot mass and distribute the broccoli pieces on top.
Next, combine the sour cream mass with cooled boiled water in a ratio of 4: 1, lightly add salt.
Pour the preparation with the resulting sauce.
Send the container to a preheated oven to 180 degrees for 40 minutes.

When ready, divide the dish into portions, sprinkle with chopped herbs.

In a slow cooker

To prepare pollock with sour cream in a slow cooker, you will need:

three fish carcasses;
1/3 cup boiled water;
2 onions;
4 tbsp. l. vegetable oil;
2 carrots;
pepper, table salt (to taste);
1 glass of sour cream.

Manufacturing steps:

Defrost the fish, wash, dry, divide into several parts.
Clean and wash vegetables. Chop the onions with a knife, carrots - with a coarse grater.
Pour oil into the bottom of the multicooker, set the mode for frying. Place the onion mass first, after 1 min. - grated carrots. Mix.
Portioned fish pieces pepper, salt.
After the vegetable mixture is lightly fried, put the fish in the bowl of the technique.
Next, mix the sour cream with water. Lightly salt the resulting mixture.
Pour over the sauce.
After that, you need to set the "Extinguishing" mode.
Cook the dish for half an hour in a closed slow cooker.

Arrange the finished fish with vegetables in portions on plates, sprinkled with herbs.

Required products:

400 g of fish;
pepper, dill, salt (to taste);
0.15 kg of sour cream;
a large vegetable spoon is small;
a couple of garlic cloves.

Wash the defrosted carcasses, dry them, divide them into portions, each of which needs to be peppered and salted.
Next, chop the peeled garlic cloves with the help of a spadeweed, chop fresh dill.
Then combine the sour cream mass with chopped dill and garlic. Salt the resulting mixture to your taste.
Place the fish pieces in a well-heated frying pan.
Fry on all sides (10-15 minutes each).
Then pour the prepared sauce over the fish.
Simmer for ¼ hour.

The dish is ready.

Pollock stewed with potatoes and sour cream

Required products:

pollock carcass;
bulb;
pepper, salt (to taste);
potatoes (3 - 4 pcs.);
bay leaf;
100 g sour cream.

First you need to defrost the fish, then remove the fins, entrails, tail.
Then the fish must be washed, dried and cut into several pieces.
Peel potatoes, rinse, cut into slices.
Finely chop the peeled onion.
Put the onion mass on the bottom of the heated frying pan with oil.
Saute, stirring, until transparent.
Next, place the fish slices in the pan.
Fry for a couple of minutes.
Then add potato slices.
Mix sour cream with a small amount of cooled boiled water, add salt.
Pour the resulting sauce into the preparation.
Cook for 30 minutes.
2 - 3 minutes before the end of cooking, place the bay leaf in the pan.

The dish is ready.

Required products:

1 kg of fish;
150 g of onion (bulb);
pepper, salt (to taste);
teaspoon of mustard;
0.15 kg of carrots;
vegetable oil;
0.15 kg of sour cream.

Manufacturing steps:

Wash the thawed fish, remove the insides, fins, and then divide into portions.
Clean vegetables. Chop the onion into small cubes, coarsely grate the carrot.
After that, place the vegetable mass on the bottom of the heated frying pan with oil.
Saute, stirring, until soft.
Then combine mustard with sour cream.
Pepper and salt each fish slice, after which the pollock should be spread out on the surface of the baking dish.
Spread the fried vegetable mixture evenly on top of the fish.
Then pour the workpiece with sour cream-mustard sauce.
Put the container in a preheated oven to 190 degrees.
Bake for about 40 - 50 minutes.

The dish is ready.

Required products:

half a kilo of pollock;
200 g carrots;
250 g sour cream;
pepper, salt (to taste);
0.25 l of tomato juice;
200 g of onion (bulb);
vegetable oil.

Manufacturing steps:

Wash the thawed fish, clean from the insides, dry and cut into portions.
Then pollock should be placed in a frying container, pour a small amount of boiled water. Simmer for 10 - 15 minutes.
Chop the peeled onion into thin half rings.
Grate the peeled carrots on a coarse grater.
Next, put the chopped vegetables in a well-heated pan with oil.
Sauté until soft, stirring.
Then combine sour cream with tomato juice.
Pour the fried vegetables with the resulting sauce, pepper and salt to your taste.
After the mixture boils, place the stewed pieces of pollock there and gently mix the products.
Simmer the dish for about 1/3 hour in a sealed container.

When ready, arrange the fish with vegetables on plates, top with sour cream and tomato sauce.

It is not recommended to defrost the fish product using heaters or hot water, otherwise the fish will lose most of the nutrients and become dry. It is better to defrost at room temperature or in the "warmest" part of the refrigerator.

Before cooking, you need to remove the fins, which is convenient to do with kitchen scissors. You should also clean the carcass from the dark film, as it gives the dish a bitter taste.