How to make pollock with marinade. Pollock marinated with carrots and onions - step-by-step and video recipes

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

Housewives who know a lot about cooking cook pollock with a marinade of carrots and onions, using an excellent combination of products that emphasizes the taste of this type of fish to the maximum advantage. Vegetable gravy transforms the characteristics of the treat, helping to obtain juicy and incredibly tender pollock pulp.

Pollock in marinade with carrots and onions

Delicious pollock marinated with vegetables can be prepared on the stove, in the oven or in a slow cooker, following proven recipes in practice and adhering to the recommended requirements.

Frozen carcasses are thawed and cut into slices.
Season the fish slices with salt, pepper, fish spices, and after 20-30 minutes they are breaded in flour and fried on both sides until golden brown in oil.
Separately sauté onions and carrots until soft, add tomato or sour cream if desired.
Season the gravy to taste and pour it over the fish.
Stew the pollock with carrots and onions for several minutes to soak the fish in the sauce.

Pollock stewed with carrots and onions – recipe

Pollock marinated in marinade, cooked with sour cream and tomato, turns out incredibly tender and tasty. You can use either whole fish or boneless fillets, cutting it into several portions. The composition of the gravy can be supplemented with other vegetables or seasoned with your favorite spices to suit your taste.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
tomato paste – 2 tbsp. spoons;
water – 2 glasses;
flour – 0.5 cups;
salt, pepper, sugar, bay.

Preparation

The fish is cut into portions, seasoned, dipped in flour and fried in oil on both sides.
Separately fry onions and carrots.
Add sour cream, pasta, water, salt, pepper, laurel.
Simmer the sauce for 5 minutes and pour it over the fish.
After 10 minutes of simmering under the lid, the pollock under the marinade of carrots and onions will be ready.

Pollock in the oven with carrots and onions

When cooked, it acquires an indescribable piquant taste. The vegetable composition in this case is supplemented with chopped garlic and basil, fresh or dried. The characteristics of the dish will be even more refined if you replace half the portion of water with dry red wine.

Ingredients:

pollock – 1 kg;
onions and carrots – 3 pcs.;
tomato paste – 2 tbsp. spoons;
water – 100 ml;
vegetable oil – 50 ml;
garlic – 2 cloves;
purple basil – 2 sprigs;
salt, pepper, sugar, bay.

Preparation

Chop the onion and chop the carrots, sauté in oil.
Add pasta, water, seasonings and spices, simmer the marinade for 5 minutes.
Stir in garlic and basil and heat for a minute.
Transfer the vegetable mass into the mold, alternating with slices of fresh pollock (vegetables should be the top layer).
Cover the container with foil and cook the dish for 30-40 minutes at 220 degrees.

Fried pollock with carrots and onions – recipe

Even if you simply succinctly add fried onions and carrots, the dish acquires special flavor notes. For juiciness, the vegetable mixture can be supplemented with chopped tomatoes or tomato sauce. A similar culinary creation is served with mashed potatoes and boiled rice.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
vegetable oil – 100 ml;
flour – 0.5 cups;
salt, pepper, spices for fish.

Preparation

Slices of pollock are seasoned, dipped in flour and fried until golden brown on both sides.
Separately, fry the onions and carrots and transfer them to the fish.
Heat the pollock with carrots and onions in a frying pan under the lid for a couple of minutes.

Pollock in sour cream with carrots and onions

Pollock stewed in a marinade of carrots and onions with sour cream is filled with an incredibly delicate taste. The characteristics of the dish will become more piquant when you add dry Provençal herbs or a mixture of dried basil, oregano and thyme to the sour cream sauce. Allspice and bay leaf will also not be amiss.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 0.5 cups;
Italian herbs – 1 teaspoon;
salt, pepper, bay.

Preparation

The fish is seasoned, breaded in flour, and fried until golden brown.
Separately fry onions and carrots.
Add sour cream, herbs, pepper, bay leaves, and salt to taste.
Pour the marinade over the fish.
After 10 minutes of quiet simmering under the lid, the stewed pollock with onions and carrots in sour cream will be ready.

Pollock in mayonnaise with onions and carrots

Pollock is simply prepared, stewed with mayonnaise, onions and carrots. You can use either a deep frying pan or a saucepan or cauldron. Fish fillet, originally seasoned with your favorite spices and seasonings, in this case is placed in a container with oil without prior frying.

Ingredients:

pollock fillet – 700-800 g;
onions and carrots – 2 pcs.;
mayonnaise – 200 g;
butter – 3 tbsp. spoons;

salt pepper.

Preparation

Seasoned fish slices are placed in a heated container with oil.
Place a layer of onions on top, then carrots.
Cover everything with mayonnaise, cover with a lid and cook the pollock fillet under the marinade over low heat for 30 minutes.

Pollock in tomato with carrots and onions

In tomato according to the following recipe, good for serving both hot and cold. For the sauce, use tomato paste diluted with water or broth, grated fresh tomatoes or ready-made juice. It’s very tasty to add finely chopped bell pepper to the vegetable marinade.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
tomato paste – 120 g;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 120 g;
sugar – 1.5 tbsp. spoons;
laurel – 1-2 pcs.;
garlic – 1 clove;
sweet pepper – 1 pc.;
salt pepper.

Preparation

Pollock is cut into slices, seasoned with salt, pepper, spices, dipped in flour and fried on both sides in oil.
Transfer the fish from a cauldron or deep saucepan.
Fry onions and carrots in a frying pan, add pasta, heat for a couple of minutes while stirring, add sweet peppers, pour in water.
Season the sauce to taste by adding salt, sugar, bay, pepper and garlic.
Pour the gravy over the pollock and simmer under the lid for 20 minutes.

How to cook marinated pollock in a slow cooker?

Easily prepared without any hassle, delicious with carrots and onions. The stage of frying fish in the “Baking” mode proposed by the recipe technology can be omitted by placing fresh fish slices along with chopped vegetables and gravy in a bowl and simmering in the main mode until cooked.

During the Soviet years, a dish such as marinated pollock was especially popular. Today, it has lost its relevance and is completely in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of delicate fish.

Fish such as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product due to its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles there is a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it, and if you know a proven recipe, you can prepare a very tasty and healthy dish.

Ingredients:

pollock;
two heads of onions;
two carrots;
a glass of sour cream;
tsp vinegar (7%);
two glasses of flour;
oil, spices.

Cooking method:

First of all, let's prepare the marinade. To do this, fry the onion in half rings in a frying pan with sunflower oil, and after a few minutes add the carrots, chopped on a coarse grater.
As soon as the vegetables become a little softer, add salt and sugar to taste, pour in sour cream and vinegar. Also, the ingredients should be diluted with water so that the marinade turns out juicy and not burnt. Simmer it for 10 - 15 minutes until the vegetables are completely cooked.
Cut the pollock into pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth stewing the fish under a closed lid.
Place the finished fish in a separate deep dish, pour warm marinade over it and leave for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for cooking pollock with marinade in the oven may become one of their favorites. The meat turns out tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

three pollock carcasses;
bulb;
carrot;
100 ml tomato sauce;
sugar, salt, pepper;
Bay leaf;
sprigs of parsley.

Cooking method:

Chop the onion into half rings and fry in a frying pan.
Pass the carrots through a coarse grater and add to the onion. Sauté vegetables until soft.
Take tomato sauce, dilute it with water in a 1:1 ratio and add it to the pan along with bay leaf, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
Add chopped parsley to the marinade, stir and turn off the heat.
Cut the pollock into portions, distribute the pieces over the bottom of the baking dish and pour over the marinade. Place the dish in the oven for 30 minutes at 180 degrees.

Cooking in a slow cooker

Many people believe that only experienced chefs can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare an appetizing dish, but also preserve nutrients in the fish.

Ingredients:

two pollock carcasses;
bulb;
two medium carrots;
flour;
six spoons of ketchup;
Bay leaf;
three peas of allspice;
two tablespoons of apple cider vinegar;
salt, seasoning for fish;
flour, butter.

Cooking method:

Add salt and any fish seasoning to the flour and mix. Bread the fish pieces and fry in oil until lightly crusted.
Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the grated carrots.
Separately prepare the marinade from ketchup, salt, vinegar and a glass of water.
Place pieces of fried pollock on top of the vegetables, add bay leaves and allspice, and pour marinade over everything.
Set the “Quenching” mode for 20 minutes, and then keep it on the “Heating” mode for another 2/3 hours.
Place the cooled finished dish in the refrigerator so that the fish is well soaked.

Pollock marinated with carrots and onions with mayonnaise

Stewed pollock with vegetables and mayonnaise is very easy to prepare. All you need is to prepare a small list of ingredients and take a deep frying pan or saucepan. And to make the dish even tastier, grate the carrots not on a regular grater, but on one designed for Korean salads.

Ingredients:

two to three pollock carcasses;
two carrots;
two bows;
a glass of mayonnaise;
spices, oil.

Cooking method:

Heat the oil in a deep container and place pieces of fish into it, which have previously been seasoned with salt and pepper.
Place onion sliced into rings on top, and then form a layer of grated carrots.
Pour in mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is included in the list of leading culinary experts in Russia, is the author of many books and the founder of his own culinary school. Today he shares his recipe for preparing delicious marinated fish.

Ingredients:

clean pollock fillet;
large onion;
three medium carrots;
two stalks of celery;
two spoons of sugar;
two tablespoons of tomato paste;
three tablespoons of vinegar (6%);
two bay leaves;
ten black peppercorns;
frying oil;
flour for breading.

Cooking method:

1. Cut the onion into half rings, and carrots and celery into strips. Place the vegetables in a bowl.
2. Place a deep frying pan on the fire, pour oil and immediately lay out the vegetables. There is no need to preheat the oil, as the food should just warm up.
3. As soon as the vegetables begin to sizzle, add two pinches of salt and sugar, and after 10 minutes add water so that it completely covers the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.

Let the ingredients boil for 5 minutes, then taste the marinade. If necessary, add salt, keep the mixture on the fire for a couple more minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, this way they retain more vitamins, and it’s much more pleasant to eat them that way.
Cut the fish fillet into small pieces, bread in flour with a pinch of salt and fry until golden brown.
Place some of the marinade on the bottom of the fireproof tray, then lay out the pieces of fish, which we pour the remaining marinade on top of. The main thing is that the sauce is still warm, even hot, so it will penetrate into the very thickness of the meat.
Place the cooled dish in the refrigerator overnight and serve cold the next day.

With added milk

Milk is often used in preparing fish dishes, as this is the ingredient that makes the meat tender and juicy. We also offer a recipe for fish marinated with milk.

Ingredients:

pollock;
three carrots;
two onions;
350 ml milk;
spices for fish;
vegetable oil;
flour for breading.

Cooking method:

Cut the pollock into portions, rub well with spices and leave for half an hour.
Chop the onion into half rings and chop the carrots on a medium grater.
Bread the fish in flour with added salt and fry in vegetable oil until golden brown.
Then sprinkle the pollock with onions, put carrots on top, season everything with spices and pour milk.
Cover the dish with a lid and simmer over low heat for 30 minutes.

Fish marinated with wine in the oven

If you don’t know how to prepare a delicious marinade for fish, then be sure to take note of the following recipe. The marinade is based on red wine, which perfectly complements the taste of the fish and gives the dish a refined aroma.

Ingredients:

pollock fillet;
three small carrots;
100 ml dry red wine;
two tablespoons of tomato paste;
two bay leaves;
flour and oil for frying;
salt, pepper, herbs.

Cooking method:

Place finely chopped onion and grated carrots in a frying pan with sunflower oil, simmer the vegetables for 5 - 7 minutes.
Then add bay leaf, salt, pepper and tomato paste to them. Mix the ingredients and simmer for another 10 minutes.
Afterwards, pour in the wine and cook the vegetables until the moisture evaporates.
Pepper the pollock steaks, add salt, roll in flour and lightly fry in another frying pan.
Place the fried pieces of fish in a ceramic bowl and pour the marinade over them. Place the dish in the oven for 20 minutes, temperature – 180 degrees.

Unlike other methods of cooking fish, this option will take more time, but the result is worth it, because pollock turns out very tasty. And if you also want to prepare a flavorful dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.

Pollock marinated with carrots and onions: how to prepare this dish, a simple step-by-step recipe with photos. There are many ways to prepare this beautiful treat. They differ mainly in small differences in the set of ingredients.

Some people cannot imagine pickling sauce without tomato, others prefer to thicken it with flour or add milk to it for juiciness. The classic recipe calls for only fish, onions and carrots. Of course, in order for the mixture of grated carrots and onions to turn into a marinade, you will also need vinegar and spices.

Fish can be taken in any cutting option. In the form of steaks and fillets prepared for frying. These could also be carcasses of frozen pollock.

Thawed fish can be cleaned of hard fins and black films. You also need to peel the carrots and onions.

To create a classic marinade you will need the appropriate spices. They should be quite varied, but there should not be many of them. A few buds of cloves, grains of black, white and allspice, a little cinnamon bark and a small piece of nutmeg will create its taste and aroma.

To achieve the required juiciness and aroma of the sauce, the selected spices need to be boiled in a small amount of water and given a little time to infuse.

While the spicy marinade base is infusing, you can grate the carrots.

The onion must be chopped as for any frying. The same small pieces.

When the onion heated in vegetable oil becomes golden, you can add grated carrots to it.

The mixed vegetables need to be heated until the carotene in the carrots colors the onions and butter.

Carefully pour the spice decoction into the prepared mixture, straining out any hard pieces. They should not be left in the marinade so that it does not become bitter.

The future marinade for pollock must be salted.

Prepared pollock carcasses should be rolled in flour.

And place in vegetable oil poured into a heated frying pan.

Well-fried fish is ready to be immersed in the marinade.

But first, its preparation must be completed by adding vinegar. For example, white and red varieties of grape vinegar.

A mixture of dry ground spices selected for fish will complement the flavor of the finished dish.

Now you can put the fish in that bowl for marinating.

If the layer of fish is thin, you can put the entire prepared marinade on it at once. When there is a lot of it, it is better to lay everything in layers.

The top layer of sauce covering the fish must be leveled. To allow the pollock to soak in this spicy sauce, the almost finished dish should be left in a cold place for several hours.

This pollock with marinated carrots and onions, garnished with fresh dill leaves, will add variety to the cold appetizers of any feast.

Pollock marinated with carrots and onions is a cold appetizer. Fish with vegetables turns out juicy and piquant. To cook fish under marinade, you can fry it, or you can boil it. If you want a less fatty dish, it is better to boil the fish. Next, it is better to cool the marinated fish well, but you can also eat it warm.

Try cooking pollock with marinade, and I’m sure you will really like this recipe.

To cook pollock with carrot and onion marinade, prepare the ingredients according to the list.

Rinse the pollock lightly under running water, then remove the fins. Cut the fish into large pieces.

Place the fish pieces in a saucepan, cover with cold water, add salt and bay leaf. Place the pan with pollock on the fire. Boil the fish until done. From the moment it boiled, my fish took 10-12 minutes to cook.

Place the finished fish in a colander and cool slightly.

Peel the onions and carrots.

Cut the onion into half rings.

Add vegetable oil and onion to the pan. Place the frying pan on the fire.

Fry the onion until soft and golden brown.

Grate the carrots on a coarse grater.

Add the carrots to the onions and fry for 5 minutes, stirring occasionally.

Then add tomato paste to the vegetables.

Mix everything well. Simmer the vegetables for a few minutes, then add vinegar and salt and mix well again. Remove the pan from the heat and cool the vegetables.

While we were preparing the vegetables, our pollock cooled down. Separate the fish flesh from the bones. You can cut it smaller, but I like large pieces better, so I just tore the fish into fibers.

I used a tall bowl to prepare marinated pollock. Place a couple of tablespoons of vegetables on the bottom of the bowl.

Then lay out the fish pieces.

Lay out vegetables and fish in layers, lightly compacting each layer.

Cover the bowl with pollock with cling film and refrigerate overnight.

Our spicy, tasty and very juicy pollock marinated with carrots and onions is ready. Bon appetit!

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