How to marinate pollock fillet. Pollock marinated with carrots and onions - step-by-step and video recipes

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Fish is fried this way, cooked in the oven or in a slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, marinated pollock can be cooked with tomato paste, mayonnaise or sour cream.

The pollock is washed well, dried, scaled, gutted, the head and tail are cut off and the fins are removed. Fish can be cut into steaks. If you don’t want to bother with bones while eating, or if you’re cooking pollock for a child, fillet the fish, removing all the bones.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Vegetables for marinade are cleaned and washed. The carrots are coarsely grated, and the onions are chopped into thin half rings. Prepared vegetables are sautéed. When they are slightly browned, pour in 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 ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

spices for fish;

a pinch of black pepper;

100 ml vegetable oil;

two pinches of salt.

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

3. Heat the vegetable oil thoroughly in a frying pan. Place the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring until browned. Drain off excess oil.

4. Add tomato paste to the vegetable frying. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn off.

5. Defrost pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. Bread each piece of fish in this mixture. Place the pollock pieces in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Place the finished pollock on a plate lined with napkins.

7. Place the fried fish in a frying pan with the marinade. Mix gently so that the fish pieces are evenly coated. Turn on low heat and simmer for half an hour. It is advisable that the fish sit for two hours.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

spices for fish;

80 ml tomato paste;

vegetable oil - 80 ml.

1. Cut the pollock into fillets. Carefully remove all the seeds and wash under the tap. Dry with napkins and cut into pieces. Place the fish in a bowl, salt and sprinkle with fish spices. Mix carefully.

2. Turn on the multicooker to the “Frying” mode. Pour in a little vegetable oil and heat it well. Place pieces of fish fillet in heated oil and fry until golden brown. Place the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

5. Add the fried pollock fillet to the vegetables. Salt and season with black pepper. Mix carefully and pour in a multi-glass of drinking water. Switch the multicooker to the “Stew” mode. Set the timer for two hours. Serve pollock marinated with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

three onions;

seasonings for fish;

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

5. Fry the pollock on both sides, five minutes on each. Then sprinkle the fish with onion so that it completely covers all the pieces. Place carrots in an even layer on top. Pour milk over everything, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

2 cloves of garlic;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

2. Place the cauldron on the fire, pour in the oil and heat well. Place the prepared vegetables in a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in the wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

4. Grease a refractory pan with oil. Peel the garlic and cut into slices. Place half of the roasted vegetables in the pan and spread out the garlic. Place pollock pieces on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the pan with a sheet of foil and place in the oven preheated to 220 C. Bake the fish for 45 minutes. Serve with greens and side dish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

two large carrots;

two large onions;

vinegar 70% - 5 ml;

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to the vegetables. Add salt and vinegar. Pour in some hot water and stir. Turn the heat down to low and simmer for a quarter of an hour until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

5. Place some marinade on the bottom of the tray. Place a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock with carrot and onion marinade

2 g black pepper;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

1. Wash the pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate the peeled carrots into long strips. Fry the prepared vegetables in heated vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yoghurt, stir again and turn off the heat.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

390 ml tomato juice;

245 g dry white wine;

1 stalk of celery;

2 garlic cloves.

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

2. Wash the pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and wash again. Place the fish in a boiling mixture of water and wine and cook for three minutes. Take out the pollock and place it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Sauté everything together in hot oil. Peel the garlic cloves and finely chop them. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables become soft. Salt the marinade and pour it over the fish. Serve as a snack.

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as an appetizer.

An amazingly tasty dish that is healthy for both children and adults is stewed pollock with onions and carrots, because the fish contains a lot of phosphorus, and thanks to a special marinade it turns out very tender. Find out how to prepare this dish using recipes known since the times of the Soviet Union.

How to cook marinated fish

A gourmet dish that has a rich aroma is pollock marinated with carrots and onions, although it is made from the simplest ingredients. So, to cook marinated fish, you only need to have the carcass itself, vegetables, oil and spices. You can also use mayonnaise, sour cream or tomato paste for the marinade - choose additional ingredients to your taste. You can take fresh or frozen fish - this will not affect the taste of the dish.

How to marinate pollock

First you need to prepare the vegetables: grate the carrots, chop the onion. Next, the main components that make up the marinade for pollock are sauteed, and after adding diluted tomato paste, they are stewed and seasoned with spices chosen by the housewife. After frying the pieces of fish, they are poured with the resulting vegetable mixture and served, or allowed to stand for a while and soak.

Pollock under marinade - recipe with photos step by step

This type of fish must be included in the diet of adults and children, because the product is rich in all the microelements and most vitamins necessary for the body, and the advantage of pollock is its budget price. If your great-grandmother or grandmother did not teach you how to cook pollock, then choose a marinated fish recipe and still try this dish.

Marinated fish - classic recipe

Cooking time: 4 hours 36 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Slavic.

To understand what this fish tastes like, you must first try the simplest method, which will help you understand how to cook pollock with carrots and onions. This kind of dish can be served as an appetizer or served with a side dish - it’s up to you to decide. Check out the classic marinated fish recipe and try to reproduce it yourself.

Ingredients:

onion – 1 pc.;
tomato paste – 3 tbsp. l.;
vinegar – 30 ml;
vegetable oil – 50 ml;
flour – 100 g;
bay leaf – 1 pc.;
cloves - to taste;
sugar – 1 tsp;
allspice – 6 peas;
carrots – 1 pc.;
fish – 400 g;
salt - to taste.

Cooking method:

Cut off the fins from the pollock, remove the entrails from the carcass, wash it, and cut it thinly. Salt the pieces and sprinkle with pepper (it is advisable to grind the peas before using). Leave the workpiece and let it soak.
Pour the flour onto a flat plate and roll the fish so that each piece is breaded on all sides.
Heat the frying pan with oil poured onto its surface. Fry the pollock for 20 seconds on both sides over high heat, being careful not to burn the pieces.
Chop the onion, send it to the frying pan to sauté, grate the carrots, add to it. Simmer vegetables, stirring, for 8 minutes.
Pour tomato paste diluted with water into the future marinade, which is stewed in a frying pan, and leave for another 5 minutes. Finally, add seasonings and vinegar.
Pour carrot and onion dressing over the golden-crusted pieces and leave for 4 hours to absorb the aroma of spices.

Pollock stewed with carrots and onions

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 121 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

The dish will get an interesting taste if you marinate the fish in lemon juice and boil it, and then add yogurt to the gravy - this way it will be more tender. The recipe for stewed pollock with carrots and onions involves making a protein-rich, complete lunch or a very satisfying snack - as you like. Find out how to prepare this delicious and healthy dish.

Ingredients:

carrots – 2 pcs.;
salt – 3 g;
black pepper – 2 g;
oil (vegetable) – 30 ml;
tomato juice – 250 ml;
lemon – 1 pc.;
pollock – 0.5 kg;
natural yogurt – 125 ml;
onion – 1 pc.

Cooking method:

Wash the fish, remove scales from the carcasses, cut into large strips. Pepper and sprinkle salt on the preparations. Cut the citrus, squeeze the juice onto the fish pieces, mix, leave everything for 20 minutes.
Finely chop the onion, peel the carrots and cut into strips. Fry all the vegetables until the carrots become soft, season. Pour a glass of tomato juice into the roast, stir, leave to simmer for 5 minutes. Before turning off the stove, pour in the yogurt.
Place the marinated fish pieces into a cauldron and pour in the tomato-yogurt mixture. Without covering the dish with a lid, leave the dish to simmer for 15 minutes.

Pollock in the oven with carrots and onions

Cooking time: 1 hour 36 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 89 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you want to get a real culinary masterpiece at a minimal cost, then you will like this option. The recipe calls for adding wine when preparing the marinade, but you don’t have to worry and give the dish even to children, because the alcohol will evaporate and the fish will simply become more flavorful. Find out how to cook pollock in the oven with carrots and onions.

Ingredients:

garlic – 2 cloves;
carrots – 2 pcs.;
oil (vegetable) – 30 ml;
black pepper – 2 g;
red wine – 50 ml;
onions – 2 pcs.;
tomato paste – 2 tbsp. l.;
pollock – 800 g;
salt – 3 g.

Cooking method:

Peel the carrots and grate. Cut the onion into rings. Place vegetables in a deep frying pan with hot oil. Simmer for 5 minutes. Add 2 tablespoons of tomato paste, simmer for another 3 minutes. You can pour wine into the container, salt and pepper the preparation, then you need to remove the dishes from the stove.
Cut the fish carcass, peel off the scales, cut off the fins, cut into thinner pieces.
Take a baking dish and grease it. Place half of the sautéed vegetables and chopped garlic on the bottom, place a layer of fish on top, then cover them with the remaining marinade.
Place foil on top of the pan, bake the product for 40 minutes, setting the optimal temperature.

Marinated fish in a slow cooker

Cooking time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 129 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

Pollock can be eaten in any way: boiled, fried, baked, but the fish meat will be much more tender and juicy in a slow cooker. The recipe with photo will help you make a marinade that has a very interesting taste thanks to the sour cream in which the main vegetables will be cooked. Marinated fish in a slow cooker tastes a little like steamed fish, but cooked according to this recipe, it will be much tastier.

Ingredients:

sour cream – 180 ml;
onion – 120 g;
pollock – 900 g;
vinegar – 5 ml;
water – 180 ml;
sugar – 35 g;
carrots – 150 g;
spices, salt - to taste.

Cooking method:

Carefully clean a large fish carcass from the entrails, remove the scales, cut into small pieces, put them in a bowl, sprinkle with spices and spices of your choice, and add salt. Cover the container with film so that the workpiece marinates a little.
Pour oil into a multi-cooker pan, set to “Frying”, fry the pieces until golden brown – it will take up to 5 minutes on each side. Place the fish on napkins to allow the fat to drain.
Grate the carrots, cut the onion into thin rings, add everything and fry for 7 minutes, without changing the technique. Finish preparing the marinade by adding sour cream, vinegar, bulk spices to the bowl, and for flavor you can add a couple more allspice peas.
Place the fish in a mixture of vegetables under sour cream, pour in water.
Set the appliance to the “Stew” mode, leave the dish to simmer for 15 minutes, then, switching to “Warming”, continue cooking for another 40 minutes.

How to fry pollock in a frying pan

Cooking time: 1 hour 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 149 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

The fish turns out delicious no matter how you prepare it: boiled, fried, baked. Did you know that, for example, fried pieces of pollock go well with a marinade of carrots, onions and an unusual ingredient for a fish dish - milk? Learn how to fry pollock in a frying pan, and then simmer these pieces of fish with a delicious crust in a milk-vegetable mixture.

Ingredients:

flour – 150 g;
onions – 3 pcs.;
black pepper – 0.2 tsp;
milk – 350 ml;
fish – 1 kg;
oil (vegetable) – 30 ml;
salt – 0.2 tsp;
carrots – 4 pcs.;
seasoning for fish - to taste.

Cooking method:

Rinse the thawed or fresh carcass, cut off the fins, and cut into portions.
Rub each piece of fish with salt, and then place the pieces in a bowl and sprinkle with ground pepper and special seasonings to enhance the taste of the fish. Mix the pieces carefully and leave to marinate.
Chop the onion into rings and grate the carrots into large shavings.
Pour flour onto a plate and coat fish on all sides. Place the pieces on the hot surface of the frying pan and fry for 5 minutes. on each side.
Sprinkle the fish with onion rings, place a layer of carrots on top, pour milk over the fish, salt, season, and add a pinch of pepper for piquancy.
Cover the dish with a lid and simmer the fish under the marinade for 30 minutes.

Pollock fillet with marinade

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 127 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

When marinated, pollock acquires an excellent taste, and to prepare such fish you can use the recipe presented by the famous chef Ilya Lazerson. Pollock fillet marinated with fried vegetables is a juicy, aromatic and spicy fish dish that remains tasty no matter how it is served: cold or hot.

Ingredients:

fish fillet – 3 pcs.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
onions – 2 pcs.;
large carrots – 1 pc.;
celery root – 100 g;
water – 0.5 l;
vegetable oil – 45 ml;
flour – 0.5 tbsp;
bay leaf – 1 pc.;
black peppercorns – 3 pcs.;
table vinegar 9% – 3 tbsp. l.;
tomato paste – 3 tbsp. l.

Cooking method:

Separate the pollock fillet from the carcass and cut into portions. Pour salt and sugar in equal proportions into a container, dilute the ingredients with water. Place the fillet in this mixture and leave for 15 minutes.
Wash, peel and chop the vegetables: onions - in half rings, carrots and celery - in thin strips.
Strain the liquid from the fillet using a sieve. Pour sunflower oil into a frying pan, roll the fish in flour and fry on both sides. After this, place the fillet in a form designed for marinating.
Pour all the vegetables into the frying pan and heat them there, stirring, then add bay leaf, peppercorns, sugar. After mixing the ingredients, pour 9% table vinegar over them, and then add tomato paste, add salt to the entire vegetable mixture.
Pour the marinade into the fish and cool. Leave the dish for a while so that the pollock under the marinade of carrots and onions marinates well.

Pollock with mayonnaise in the oven

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 156 kcal.
Purpose: for lunch.
Cuisine: Slavic.
Difficulty of preparation: easy.

Baked fish is much healthier than fried fish. So, using the fillet of a sea creature, you can make a dish that is distinguished by its tenderness and softness - pollock with mayonnaise in the oven. The juiciness of the fish pieces will be given by the “fur coat” under which they will be cooked, consisting of Russian cheese, mayonnaise and onions. Spices can be added to taste, but bay leaf and salt work best here.

Ingredients:

pollock fillet – 400 g;
onions – 1 pc.;
mayonnaise – 2 tbsp. l.;
Russian cheese – 100 g;
bay leaf – 1 pc.;
salt – 1 tsp;
sunflower oil – 1 tbsp. l.

Cooking method:

Clean the fillet from small bones, if there are any, cut into portions.
Wash the onion, chop into cubes, sauté in sunflower oil in a frying pan until transparent.
Prepare a baking dish by lining it with food foil.
Season the fillet pieces with salt and place on a baking sheet. Distribute sautéed onions over the fish, sprinkling with bay leaves, which have previously been chopped. Pour mayonnaise over the onion and then cover it with a layer of grated cheese.
Place the fish dish in the oven, preheat it to 200°C, and leave for about 35-40 minutes. The readiness of the casserole can be determined by the golden color of the mixture of cheese and mayonnaise.

Pollock in marinade - cooking secrets

Experienced housewives know without prompting how to stew pollock with onions and carrots, but beginners should still take these tips into account. So, cooking pollock in marinade has its secrets:

The dish will become more aromatic if, during the cooking process, you add a mixture of herbs for fish or suneli hops and bay leaves with clove buds to the marinade.
Before sending pieces of fish to the fryer, you should first roll them in flour - this way the pollock will have a crust and the marinade will become thicker.
The taste of the dish can be improved by grating the carrots on a grater designed for chopping Korean salads.

Video: Pollock under marinade

I sincerely believe that marinated fish is one of the most delicious dishes for fish lovers. Any white fish prepared according to this most delicious recipe always turns out juicy and very tasty. This healthy marinated pollock in the oven can be cooked for lunch and can be safely served for dinner, since it is low in calories. Serving marinated fish tastes best with boiled potatoes or mashed potatoes, but it also turns out quite tasty with rice or pasta. Pay attention to this one too.

- pollock - 3 pcs.,
- onion - 1 pc.,
- carrots - 1 pc. ,
- tomato sauce - 0.5 cups,
- salt - to taste,
- pepper, h.m. - taste,
- bay leaf - 1-2 pcs.,
- parsley - a few sprigs,
- garlic - if desired,
- sugar - if desired,
- vegetable oil - 2 tbsp.

Cooking time 40 minutes\Number of servings 3.

How to cook with photos step by step

Thaw the fish first. Wash and dry onions, carrots and herbs. Cut the onion into half rings and heat the oil in a frying pan. Fry the onion over medium heat until soft.

Grate the carrots into thin strips and add to the pan with the onions. Cook vegetables for 3-4 minutes until soft.

Take your favorite tomato sauce, dilute it with water in a ratio of 1 to 1, pour the sauce into the pan, add bay leaf (and, if you like, garlic), add a little salt and pepper. Let the marinade simmer over medium heat for about 5 minutes. Taste the marinade and add a little sugar if necessary. Chop the greens, add to the marinade, stir, turn off the stove. Let the marinade cool slightly.

Cut the fish into manageable pieces, remove the entrails and black film in the belly.

Lightly grease a baking dish with vegetable oil and place the fish in it.

Pour the marinade over the fish so that it covers it well on all sides. Preheat the oven to 180 degrees and bake the pollock under the marinade in the upper and lower heating mode for 30-35 minutes until cooked. I think you will like this very tasty and satisfying.

Serve the marinated pollock with mashed potatoes or boiled rice.

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

Ingredients

700 g pollock;

spices for fish;

a pinch of black pepper;

150 g flour;

100 ml vegetable oil;

two pinches of salt.

Marinade

2 carrots;

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

5. Defrost pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

Ingredients

kg pollock fillet;

three carrots;

spices for fish;

80 ml tomato paste;

black pepper;

two onions;

vegetable oil - 80 ml.

Cooking method

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

four carrots;

black pepper;

three onions;

seasonings for fish;

vegetable oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

Cooking method

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

vegetable oil;

Marinade

two large carrots;

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 into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

Recipe 6. Boiled pollock with carrot and onion marinade

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

Cooking method

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

1 stalk of celery;

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

Pollock marinated with carrots and onions - tips and tricks

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as an appetizer.

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

Ingredients

700 g pollock;

spices for fish;

a pinch of black pepper;

150 g flour;

100 ml vegetable oil;

two pinches of salt.

Marinade

2 carrots;

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

5. Defrost pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

Ingredients

kg pollock fillet;

three carrots;

spices for fish;

80 ml tomato paste;

black pepper;

two onions;

vegetable oil – 80 ml.

Cooking method

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

four carrots;

black pepper;

three onions;

seasonings for fish;

vegetable oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

Cooking method

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

vegetable oil;

Marinade

two large carrots;

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 into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

Recipe 6. Boiled pollock with carrot and onion marinade

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

Cooking method

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

1 stalk of celery;

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as an appetizer.

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