Pollock salad
Description
The recipe won't take much time. I must admit, this pollock salad is a very tasty dish that I've been preparing for quite a while—probably about 10 years now. The most important thing is to season the ingredients with salt at the right time, since pollock itself is quite bland. Don't forget to salt the carrots while boiling, the fish while cooking, and the onions while frying. You can also add your favorite spices at these stages. But be careful not to overdo it—after all, this is a cold salad, not a hot dish ;) Just follow my instructions and serve it at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Boil the carrot in its skin.
- 3
Step 3
Meanwhile, cook our fish in milk. But before starting to cook, first defrost the fish at room temperature, rinse it well under running water, and cut it into pieces. Then cook it in milk for about 15–20 minutes. Without removing (!) it from the milk, let it cool down. Once it has cooled completely, take the pollock out of the milk, separate the fillet from the bones and skin, and chop it into small pieces.
- 4
Step 4
Fry the onion, sliced into half-rings, in olive oil.
- 5
Step 5
Place the sliced fish fillet at the bottom of the salad bowl.
- 6
Step 6
Then brush with a mixture of mayonnaise and sour cream.
- 7
Step 7
On top, place the carrot grated on a coarse grater.
- 8
Step 8
On the carrots, place a layer of the mayonnaise and sour cream mixture, then the fried onion.
- 9
Step 9
Then the final layer of mayonnaise and sour cream. And on top, garnish with finely chopped fresh herbs.