Pollock with onion and carrot
Description
Pre-fried and then stewed pollock with onion and carrot turns out surprisingly tender and juicy. This dish goes well with any side dish or can be served on its own.
Instructions
- 1
Step 1
1. The recipe for cooking pollock with onion and carrots is quite simple. First, wash and clean the fish. Remove the head, innards, and fins. It is not recommended to remove the bones so the fish retains its shape. Cut into portion-sized pieces and season with salt to taste. If desired, you can also add your favorite spices or herbs.
- 2
Step 2
2. Put flour into a small bowl and coat each piece on all sides. Pour vegetable oil into a frying pan and heat it well. Add the cut pieces of pollock to the pan.
- 3
Step 3
3. Fry the fish until golden brown. Then carefully remove and place on the bottom of a greased ovenproof dish (there is no need to oil the dish).
- 4
Step 4
4. Peel the onion and slice it into medium half-rings. Spread evenly over the fish. If desired, sprinkle with spices on top.
- 5
Step 5
5. Wash and peel the carrots. Grate them on a medium grater or cut into small strips. Place in the baking dish and spread evenly. This fish can be braised with sour cream, tomato sauce, or plain water. In this version, milk is used. Pour the milk over the fish. Add a little salt and pepper to taste.
- 6
Step 6
6. When the milk comes to a boil, reduce the heat to the minimum and simmer the dish for about 25–30 minutes. The cooked pollack with onion and carrot can be served immediately, garnished with fresh herbs if desired.