Hake in a pot
Description
The recipe won't take much time. Tender, flaky pieces of fish combined with fragrant potatoes in a rich vegetable and butter sauce—how can anyone resist such a treat? And home cooks will especially appreciate the fact that, unlike meat (and many other fish varieties, by the way), pollock cooks very quickly—less than an hour is all you need to prepare this pollock casserole recipe. Not to mention the cost savings—I won't even go into how affordable pollock is; only saury is cheaper. So, here's how to do it. Serve hot.
Instructions
- 1
Step 1
Thaw the fish, wash it thoroughly, and gently squeeze out excess water. Remove the fins, peel off the skin, separate the flesh from the bones, and cut into small pieces.
- 2
Step 2
Peel and chop the onion and carrot—fairly coarsely.
- 3
Step 3
Wash the potatoes, peel and cut into cubes.
- 4
Step 4
Place the carrots in the pots.
- 5
Step 5
Then the fish.
- 6
Step 6
And onion.
- 7
Step 7
A couple of tablespoons of sour cream (the higher the fat content, the better—after all, our fish is quite dry).
- 8
Step 8
Potatoes.
- 9
Step 9
Salt, pepper, add a piece of butter. Pour in 0.5 cup of broth or water and place in a preheated oven at 180°C for 35–40 minutes.
- 10
Step 10
After this time, the delicious pollock in a pot will be ready! Pour it with sour cream, sprinkle with green onions, and serve immediately! :)