Recipes for lean pollock dishes. Fish pollock cooking recipes

What epithets are not honored by pollock. It is called a boring fish, nondescript, tasteless, empty, and many other disrespectful definitions. In fact, this is not at all the case. Yes, indeed, pollock is not a fatty, dryish fish, but dishes made from it are low-calorie, which will not raise cholesterol. Therefore, pollock justifiably occupies a worthy place in the menu of slender, mobile and energetic people for whom it is important to have good health and a beautiful figure. They need to know how to cook pollock fillets in the oven and in a pan.

The pollock contains all the necessary micro and macro elements, vitamins and proteins. It regulates human blood sugar and has excellent antioxidant properties. Only this should force you to include this wonderful fish in your diet and figure out how to cook delicious pollock fillet, especially since its characteristics make it possible to include this cod fish not only in medical diets, but also in baby food from eight months of age.

Another advantage of pollock is its neutral taste. This is great, because on the basis of a thin delicate taste you can create any flavoring bouquet and aroma that will meet the needs and preferences of absolutely everyone. The wallet rejoices at its price, and all the employed and men are happy with its availability. any nearest store has in its assortment both carcasses and fillets.

Most The right way cooking pollock fillets for daily nutrition, according to nutritionists, is considered stewing on vegetable pillow... The most popular and simple recipe is pollock fried in batter or even without batter in a mixture of sunflower and butter in a pan. But on festive feasts he is completely in vain bypassed. Although pollock, like any cod fish, can be used to make an elegant dish, the main thing is to choose the right partners for it. And then this dish will not only be healthy, but tasty and effective, and, if necessary, will even retain all its dietary properties.

Pollock fillet in the oven

Ingredients:

• 600-700 g pollock fillets;
• 500 g potatoes;
• 2 onions;
• 1 carrot;
• 200 g of hard cheese;
• 1-2 red bell peppers;
• lemon;
• mayonnaise;
• sour cream of any fat content;
• cream of any fat content;
• vegetable oil deodorized;
• salt pepper.

Preparation:

Cut the pollock fillet into small pieces, season with salt and pepper, squeeze out a little lemon juice, set aside for a few minutes to soak. Then fry in a hot skillet with enough oil. Peel the potatoes, boil until half cooked and cut into flat strips or slices. Chop 1 onion and fry, add finely grated carrots and simmer together with the onions until the color of the carrots changes, add 10-20 olives, chopped into halves, if desired, and simmer for a short time. If the mass is dry, pour in a little brine from the olives. Slice bell pepper and the second onion in rings (the second onion can be taken red). Grate the cheese coarsely or simply cut into thin small slices.

Prepare a dish for baking pollock in the oven - coat with butter or margarine and sprinkle with semolina or breadcrumbs. Put potatoes on the bottom of the mold, pour a couple of tablespoons of cream over it. With the second layer, put half the onion mixture, all the pollock on it, evenly pour a couple of tablespoons of sour cream, put cheese and the second half of the onion with carrots and olives on top. The next layer is bell pepper. Put raw onion rings on it and pour mayonnaise over everything. Bake pollock fillets with vegetables in a hot oven at 180-200 ° C for about 20-25 minutes. Serve in the form. Can be garnished with lemon wedges, tomatoes and fresh mint sprigs.

For a dietary one, it is worth excluding olives, mayonnaise and raw onions, but you can add a layer of fried and grated apples with large slices (narrow slots on a four-sided grater). You can easily enhance the flavor of a pollock fillet dish and make it more spicy with pickled cucumbers or tomatoes, in addition, you can change the sequence of layers.

Video recipe

Pollock in the oven in a "nut" coat

Ingredients:

• 800 g pollock fillets;
• 1 cup chopped walnuts
• 2 tbsp. l. milk;
• 2 eggs;
• flour;
• salt pepper;
• odorless sunflower oil.

Preparation:

Wash pollock fillet, dry, cut into small portions(3-4 pieces per serving), season with salt and pepper, set aside for a while, can be refrigerated for 15 minutes. At this time, beat eggs, add milk and beat again. Dip the prepared pieces of fish in flour, dip in eggs with milk and thoroughly breaded in nuts. All breaded gaps should be covered with a spoon. In a frying pan, fry the pollock fillet on both sides in a sufficient amount of oil so that the fish seizes and a crust appears on it. Transfer to a greased baking dish, place in oven at 180 ° C and cook until tender. On the side, in a mold, on small leaves of foil, you can lay out a couple of slices of lemon zest so that its aroma is absorbed into the fish. Put the finished pieces of pollock fillet on a plate on top of fresh lettuce leaves, garnish with lemon, tomatoes and herbs.

ADDITION! For a denser breading of pollock fillets, you can prepare a leon. To do this, separate the yolks from the whites, beat the yolks a little, mix with warm boiled milk, at the rate of 80-100 ml per 1 yolk, until homogeneous mass, which is heated with stirring until thickened. Boiling is not allowed! It is in the ice that the fish is dipped before breading with nuts.

This recipe has a variation. Pieces of pollock fillet seasoned with salt and pepper are poured with more lemon juice, and breaded necessarily using a lezon in a mixture of chopped nuts with dry porcini mushrooms (for 200 g of nuts, 30 g of mushrooms). Mushrooms change taste significantly, it is only important that they come from a reliable source, best harvested, processed and dried on their own. In addition, chopped fresh cilantro or dried dill can be added to the pollock breading.

Video recipe

Pollock fillet zrazy with mushrooms in a pan

Ingredients:

• 1.5 kg pollock fillets;
• 1 onion;
• 200-250 g fresh or frozen champignons;
• chopped parsley and dill;
• odorless sunflower oil;
• salt pepper.

Ingredients for the sauce:

• 1.5 cups fish broth;
• ¼ glasses of white wine;
• ½ glass of cream;
• 3 yolks;
• 2 tbsp. l. butter;
• 1 tbsp. l. flour;
• lemon juice.

Preparation:

Defrost the pollock fillet, wash and dry, with a sharp knife, holding it obliquely, cut across the fibers into small plates, starting from the wide part to the tail. Spread the slices on the board and beat each with gentle, gentle strokes with a wooden mallet. The hammer must be held by the middle of the handle, this will soften the force of the blow. Fry finely chopped onions in vegetable oil, add chopped champignons to it and fry them until tender, pour 1-2 tbsp of greens into the pan. l., salt, pepper and simmer for a couple of minutes, adding a little water if necessary.

On each slice of pollock fish, previously sprinkled with salt and pepper on both sides, put a little filling, wrap the edges towards the center on two opposite narrow sides and then roll the slice into a tube along the long side. If the tubes do not hold, chop them off with toothpicks. Put the zrazy with a seam (toothpick) down in a hot skillet and fry on sunflower oil first from the side of the seam so that it is fixed, then from all sides. Remove the toothpicks, put the pollock fillet zrazy again into a deep frying pan with the seam down, pour a couple of tablespoons of fish broth and simmer until tender, covered over medium heat. You can add fish spices to the broth. Transfer the prepared pollock fillet zrazy to a dish or into a deep porcelain bowl, close and wrap it up so that it does not cool down.

In the same deep frying pan in 1 tbsp. l. butter, fry flour, salt, add broth, boil, add wine and cream, boil again and boil a little over low heat. In a small saucepan, grind 1 tbsp. l. butter, gradually add slightly whipped yolks to it and grind everything together. Gradually pour in the sauce, heat to almost a boil, put the saucepan on water bath and cook the sauce, stirring, until sour cream is thick, add lemon juice to taste at the end, stir. Pour pollock fillet zrazy with hot sauce and serve immediately.

Video recipe

Potato cutlets stuffed with pollock

Ingredients:

• 200-300 g of pollock or fillet;
• 1-1.2 kg of potatoes;
• 2 eggs;
• 1 onion;
• milk or low-fat cream for boiling pollock or a vegetable pillow (onions, carrots, herbs) for stewing;
• butter;
• vegetable oil;
• thin bread crumbs;
• green onions, fresh dill and parsley;
• salt pepper.

Preparation:

Boil the potatoes and, without waiting for it to cool, mash in mashed potatoes with a crush or meat grinder. Add 1.5-2 tbsp to it. l. butter (can be replaced heavy cream), chopped greens and slightly beaten raw egg, season with salt and pepper to taste, mix everything well.

Make the filling. To do this, there are two options for preparing pollock - stew on a vegetable pillow in a little water with the addition of a small amount of vegetable oil, or boil in milk for 8-9 minutes. Cut the pollock into pieces, if cooked on a pillow, then mix these pieces with the pillow. Boil a hard-boiled egg and cut into small cubes or grate coarsely, chop the onion and fry. Mix pollock with egg and onion.

From potato dough make cakes, put 1 spoonful of pollock filling on each and wrap in the form of an oval pie. Roll in breadcrumbs to get a thicker and crisper crust, add large breadcrumbs to thin bread crumbs. Fry quickly in a very hot skillet on all sides.

However, just like that, cutlets from, not only with fish, but also with meat filling on the festive table usually not served. They offer a variety of sauces.

Recipe for a universal sauce for fish dishes

Ingredients:

• 250 g canned peppers, artichokes or mushrooms;
• 700 g canned in own juice chopped tomatoes;
• 75 g pitted olives;
• 1 large onion;
• 2-3 cloves of garlic;
• a large bunch of fresh thyme;
• a small bunch of fresh parsley;
• 2 tbsp. l. olive oil;
• salt, pepper if desired.

Preparation:

Finely chop the onion, olives, greens. Chop the garlic with a fine grater or garlic press. Drain the brine from the peppers or mushrooms and chop. Heat oil in a pan, add onion and thyme, fry for 5 minutes. Add garlic and peppers (artichokes, mushrooms) and cook for another 2-3 minutes. Put tomatoes and olives in a frying pan, stir and taste, salt and pepper as desired. Simmer for a few minutes over low heat until the sauce thickens. Pour the parsley over the sauce, stir and serve in a gravy boat or deep china bowl.

Video recipe

Thus, there are many recipes for cooking pollock fillets in the oven and in a pan, which can be used to decorate a festive table. Only in each of them you need to put love and a little fantasy. And some savings will allow you to accompany these dishes with exquisite wine and complete the meal with a gorgeous dessert.

How do you like to cook pollock?

Pollock? It is unlikely, because this fish has gradually lost its popularity. Most people do not even know that inexpensive pollock is nutritional properties is not inferior to valuable varieties of fish. It is good for children and adults to eat it, as this dietary product is a storehouse of trace elements - iodine, phosphorus, potassium, fluorine and sulfur. His liver holds the record for vitamin A content and is ahead of gourmet fish in this indicator. Fried pollock is the most famous among culinary lovers. Meanwhile, there are unusual recipes preparation of pollock, giving it a special taste and piquancy.

Stewed pollock with vegetables "Crimean"

The fish cooked in this way acquires an amazing taste. The dish can be eaten hot, but best of all cold. It can be served as a light dinner or with a side dish - boiled potatoes... For 1 kg of fish, take 500 g of carrots and onions, 200 g of tomatoes, 50-70 g of vegetable oil, bay leaves, herbs, pepper and salt - to taste. Peel the pollock and, without removing the bones, cut into large pieces. Cut the carrots into strips or thin slices, the onions into half rings, peel the tomatoes and divide into slices. Pour oil into a metal pan, put a layer of fish and then - carrots, onions, tomatoes. Add 150 ml water, bay leaves, pepper, salt and turn on low heat. The dish is cooked for about 3 hours and does not stir. Before turning off the heat, sprinkle the fish and vegetables with dill and parsley. Similar recipes for stewed pollock soften even large bones, therefore they are suitable for children.

Oven baked pollock rolls

This spicy dish is ideal as hot and cold appetizer... For 1 kg of pollock, take 10 leek leaves, 2 onions, 3-4 cloves of garlic, 0.5 tsp. coriander, saffron, 1/3 chili, 1 lemon, 1 lime, salt to taste. Finely grate the zest of lemon and lime, chop the garlic, onion and chili peppers. Lightly fry the onion in oil, add the garlic and continue frying for another minute. Add chili peppers, salt and turn off heat. While the mixture is cooling, cut the fish into large pieces and put in a saucepan. Add lime and lemon juices to the mixture, pour it over the fish and remove to marinate in the refrigerator for 2 hours. Boil the leeks for about 3 minutes and rinse cold water... Put on a board, put fish, marinade onion on top, roll into a roll, anoint with oil and bake in a preheated oven for 25 minutes. Now you know how to cook pollock in the oven to make it elegant and beautiful.

Roasted pollock

How to fry pollock so that it is tasty and uncommon? To do this, take 500 g of fish, 60 g of mild mustard, 2 eggs, flour, bread crumbs and soy sauce. Cut the pollock and cut it into 3 cm wide sticks. Beat the eggs and mustard until the consistency of sour cream. Dip the fish cubes in the egg-mustard mass, first in flour, then in breadcrumbs. Fry in oil until browned and drizzle before serving soy sauce... These recipes for making pollock are original, with an amazing taste. Pamper your loved ones! Bon Appetit!

Pollock is a fairly budgetary and completely undeservedly forgotten fish. This is in vain, because it is very useful, as it contains many vitamins and minerals. This view fish is easy enough to cook, since there are no difficulties in the process. The meat has a slightly sweet flavor and has a rather dense and elastic texture.

How to choose the right fish in the store

If you buy a ready-made fillet in the store, you should definitely inspect the type of carcass. Fillet color should be completely natural. The presence of spots or yellowness in certain places is excluded. Ice glaze must be completely transparent. You should not buy fish when the ice is very snowy.

If you buy pollock fish in the form of a carcass, you should first look at its scales. It is important that there is no mucus, yellowness or darkening. The pollock abdomen must be firm, not swollen. By smell, the fish should fully correspond to the usual smell of fish, without the presence of any extraneous aromas that are distinguished by an unpleasant shade.

The easiest and most popular way to cook fish is considered to be frying pollock in a pan. It is best to use fish fillets. Although it has more high cost you can avoid complex process cleaning and cutting carcasses. Thanks to this, you can save a lot of time.

To cook fried pollock you will need the following ingredients:

• pollock fillet - five pieces;
• flour - three spoons;
• kitchen salt;
• pepper to taste;
• sunflower or olive oil.

Cooking steps:

1. At the first stage, you need to defrost the fillet, rinse it thoroughly, cut into portioned pieces, add salt and pepper. To give more spicy taste you can add a little lemon juice. This completes the preparatory work.
2. Next, roll the fish in flour. Add the vegetable oil of your choice to a hot frying pan. The fish should be fried over medium heat on both sides until a golden brown crust forms.
3. Already cooked fish fillets should be laid out on a paper towel in order to drain the fat. This will make the crust crispier.
4. Put the finished dish on a plate. Boiled potatoes or fresh vegetables work well as a side dish. The presented method will make it possible to preserve the juice in the fish as much as possible.

2. Pollock in the oven

Baking this fish is quite simple. You just need to put the pre-processed carcass in the form and send it to the oven for half an hour. The rest of the nuances will depend on the recipe according to which the preparation is planned.

It is very good if you already have a ready-made fillet in stock, since it defrosts rather quickly and does not need any additional processing... Fillets are easy enough to just rinse with water and dry thoroughly with paper towels.

Most often, pollock fish is baked in foil. It is important not to overdry the fillets. In addition to the main taste of fish, vegetables, cream, mayonnaise, and various cheeses can add additional notes. Sometimes it is quite enough to pre-roll the marinated fish fillets in flour and place them on a baking sheet.

To cook this dish, you will need the following ingredients:

• fish fillet - five pieces;
• mayonnaise - a couple of tablespoons;
• favorite spices to taste;
• olive or sunflower oil;
• salt pepper.

Cooking steps:

1. Fish should be prepared. To do this, you need to thoroughly rinse the pollock fillet under running water and dry it with paper towels.
2. The fish should be marinated with spices about an hour before baking. You can use any seasonings that you like.
3. After one hour, place the marinated fish on a baking sheet. The oven must be set to one hundred and eighty degrees. The baking process lasts thirty minutes.
4. From time to time, you should water the fish with the released fat. This will give you an incredibly crispy crust.
5. The finished fish should be laid out on a dish and garnished. fresh vegetables and greens.

Such a dish can decorate any festive table. Although pollock fish has a rather low cost, its taste and aroma will surely be appreciated by your family and friends.

In order to cook Pollock on this recipe, you will need the following ingredients:

• • pollock fillet - one kilogram;
  • flour - about one hundred grams;
  • table salt - to taste

To prepare a marinade for fish, you must:

• onions - two heads;
• carrots - two pieces;
• Bulgarian Bell pepper- one large;
• tomato paste - one hundred grams;
• salt to taste;
• vinegar;
• any vegetable oil for frying.

Cooking steps:

1. The fish fillets should be thawed, dried using a towel and cut into pieces. Slices must be sprinkled with salt and spices, breaded in flour.
2. The fish must be fried in a pan until golden brown.
3. Grate the carrots. The vegetable mixture should also be pre-fried in a pan.
4. Add to the fried vegetables tomato paste, salt, spices and vinegar. The goal is to prepare a sweet and sour marinade. The general mixture must be extinguished for about ten minutes.
5. Then put the fish in a rooster or a saucepan and simmer in this form for fifteen minutes. At the end of cooking, it is necessary to cool the fish and put it in the refrigerator for one day.

The finished dish should be laid out on a dish and served as a snack. You can decorate with herbs before serving.

The other day I was thinking about how to cook pollock fillet so that it would be beautiful, not boring, low-fat, and combined with a vinaigrette (because I planned the vinaigrette in advance, and the pollock fillet appeared in the house suddenly, in the same way as I have all the sudden - my husband bought under the influence of some impulses known to him alone). I was already cooking chicken meat for khachapuri, when I suddenly found myself the owner of a gorgeous box of pollock fillets. “Well, pollock, so pollock,” I thought, and sat down to scratch my turnip from the top to the back of my head for a minute ...

You can cook pollock fillets in different ways - just fry in flour or batter, bake in foil with lemon, bungle fish casserole or cutlets, make a salad or cook a soup ... But, again, I needed a company for the vinaigrette, and I decided to hammer pollock fillets, that is. with onions and cheese. Suddenly, a very appetizing juicy fish express dish turned out. I share.

To create "pollock in French", we need:

• 500 g pollock fillet
• 2 onions
• 150 g plain cheese
• 2-3 tablespoons tomato sauce or ketchup
• Salt, ground black pepper, juice of half a lemon
• 2 tablespoons vegetable oil

How to cook pollock fillet quickly and beautifully, recipe:

1. Cut the strips of fish fillets (as you might have guessed, it can be not only pollock, but almost any kind of fish) cut into small pieces, gently salt, pepper, sprinkle with lemon juice.
2. Heat the oil in a frying pan and fry very quickly, stirring, the pollock fillet pieces only until they turn white - you do not need to wait for a golden color, immediately catch it with a spatula and put it close to each other in a dish or in a baking dish.
3. Lubricate pollock tomato sauce or ketchup.
4. Cut the onion in half rings and fry in the same pan for a very short time, only until soft. Carefully take out and artistically place on top of the fish.
5. Three cheese on a coarse grater, pan on top of the onion and cheerfully push this structure either into the microwave at full power for a minute or two, or into hot oven 5-7 minutes - until the cheese melts.

Amen. A wonderful early ripening dish of pollock fillets is ready and beckons with a ruddy cheese side. One request - think over the dishes for the oven in advance, if you don't have a microwave or you superstitiously avoid using it again (I know, there are such unique people who have heard about the dangers of a microwave, which distorts the bioenergy information field of products). I'm not kidding - each person is free to be afraid of something in his own way.

You now know how to cook pollock fillets quickly, beautifully and tasty. Of course, this dish can be eaten not only with vinaigrette, but also with, and with

Pollock is a bottom cold-water fish that belongs to the cod family. This fish is quite popular in the food industry; a large number of products are made from it, for example, frozen semi-finished products, salted caviar and liver, as well as surimi, a raw material used to make crab sticks.

On the shelves of shops and supermarkets, pollock is presented frozen.

How to choose the right frozen pollock fillet? How to quickly defrost and cook delicious fish? You will find out about this in our article.

Selection rules

From the right choice quality freshly frozen fish depends on the taste of the finished dish.

So, pollock in fresh must succumb to dry freezing, and this process must comply with all the rules and regulations of GOST. In order to make sure of this, ask the seller to show you the quality certificates and licenses.

It is also important to pay attention to the shelf life and storage conditions of the product. Make sure there is not too much ice in the pollock pack. If there is one, then, most likely, the fish succumbed to numerous cycles of defrosting and freezing. Such a product is harmful to human health.

In addition, it is important to ensure that the fish fillets are of a uniform light color. In the event that you notice any spots and blotches, then you should immediately abandon the purchase of this product.

Defrosting process

The process of defrosting fish is quite simple - it should be placed in any container of suitable size and left in a room at room temperature.

If you want to speed up the defrosting process, you can also pour warm (but not hot) water over the fish.

You can also use modern kitchen appliances (such as a microwave).

Cooking recipes

There are many ways and methods for preparing pollock fillets. The most popular of these are baking in the oven and frying in a pan. Let's take a closer look at both recipes.

In the oven

To prepare fish according to this recipe (in addition to pollock fillets), you will need:

• walnuts- 100 grams (if desired, you can use any other nuts);
• pickled cucumbers - 2-3 pieces;
• sour cream - 4 tablespoons (can be replaced with mayonnaise);
• vegetable oil - 3 tablespoons;
• butter - 1 tablespoon;
• fresh herbs to taste;
• salt, pepper and other spices to taste.

First of all, you need to start making the sauce. To do this, in a blender, you need to thoroughly grind walnuts, pickled cucumbers and fresh herbs, as well as sour cream and spices.

Remove all bones from the thawed pollock fillet, then grate it with spices, cut into small pieces and fry in a little oil.

Then the baking dish needs to be greased butter and place the fish in it, pouring the pre-prepared sauce on top.

It is necessary to cook the dish for 20 minutes at a temperature of 200 degrees Celsius.

In a frying pan

This option cooking is considered the easiest. Required Ingredients:

• pollock fillet;
• milk - 1 glass;
• onion - 2 heads;
• carrots - 1 piece;
• salt and pepper to taste;
• flour and vegetable oil for frying.

After you have thawed the fish, you need to remove all the bones from it, and also peel the product and cut it into small pieces. Carrots and onions need to be washed, peeled and chopped (onions - in half rings, and grate carrots).

After that, fill the fish with onions and carrots, add milk. Simmer pollock over low heat, covered for 40 minutes.

For information on how to cook pollock in sour cream in a pan, see the next video.