Alaska pollack marinated with carrots and onions - step by step and video recipes

Alaska pollack with marinade from carrots and onions is a simple and tasty domestic dish, familiar for the Soviet period. Preparation of a national snack is a simple matter, takes a minimum of time, does not require a lot of ingredients.

The dish will be an excellent addition to the main dishes on the festive table. The pollock under the marinade is successfully served in a warm and chilled form, combined with boiled potatoes and rice, other side dishes seasoned with fresh herbs.

How many calories?

Alaska pollock - lean fish (0.9 grams of fat in 100 grams of fish).In 100 grams of boiled pollock contains 79 kilocalories and about 17 grams of protein. Caloric content increases if you use a large amount of vegetable oil. Fish, dressed with spicy sauce, contains up to 150-180 calories per 100 g.

Light vegetable dressing from tomatoes, onions and carrots with a minimum volume of sunflower oil, on the contrary, reduces the number of calories to 80-100 kcal per 100 g.

Useful tips before cooking

  1. When selecting pollock, pay attention to the appearance of the fish. Traces from cuts, dark dots and spots on the surface should not be.
  2. Do not use rapid defrost in microwave ovens to prepare frozen pollock for cooking. This will negatively affect the taste of snacks.
  3. Alaska pollock fillets should be naturally white, without pinkish shades and yellow spots.
  4. A strong unpleasant odor is a sure sign of improper storage of fish. Do not buy a spoiled product!

Alaska pollack with carrots and onions marinade - classic recipe

  • Pollock - 400 g,
  • Onion - 1 piece,
  • Carrots - 1 piece,
  • Tomato paste - 3 large spoons,
  • Wheat flour - 100 grams,
  • 9% vinegar - 30 ml,
  • Sugar - 1 small spoon,
  • Vegetable oil - 50 ml,
  • Fragrant black pepper - 6 peas,
  • Bay leaf - 1 piece,
  • Carnation, salt - to taste.
  1. I remove fins and insides of fish. I wash it with water. I cut into thin pieces. Perch and salt. Leave it for 20 minutes.
  2. Wheat flour poured into a plate. I'm peeling fish pieces in flour.
  3. I put the frying pan on the stove. I pour the oil and reheat it. Fry the pollack on each side on high heat.I watch, so it does not burn. For the formation of a light ruddy brown enough to withstand 15-20 seconds. After the time has elapsed, I turn over.
  4. I clean carrots, rub on a coarse grater. I chop the onion and send it to pass, in a few minutes I add carrots. Carcase, gently stirring and not allowing a stick. 8 minutes is enough.
  5. I pour tomato paste diluted in water into the passivation. Carcass additional time - 5 minutes. At the end of the salt, I put peppercorns, I throw 1 bay leaf, I pour vinegar. After adding acetic acid, seasonings, spices (if desired) carcass pollack on low heat for 10 minutes.
  6. Fill the toasty fish with a hot marinade. I leave the dish alone for 4 hours. If you do not calculate the amount of fueling, add water.

Helpful advice.To give a special flavor, I recommend adding a spicy clove to the dressing.

Video Recipe

There is a delicious snack you can in a warm and chilled form. Bon Appetit!

Alaska pollack with carrots and onion marinade with wine in the oven

  • Pollock - 800 g,
  • Red table wine - 50 ml,
  • Tomato paste - 2 tablespoons,
  • Garlic - 2 slices,
  • Carrots - 2 pieces,
  • Bulb - 2 pieces,
  • Black pepper - 2 grams,
  • Salt - 3 g,
  • Vegetable oil - 30 ml.
  1. I clean carrots, rub on a large grater. Peeled onions cut into rings. I warm up the frying pan and take off the crumbled vegetables. First the onions, then the carrots. Carcase 5 minutes. Then add the tomato paste. Passivation for 3 minutes. Then I pour the wine, pepper and salt. I remove the roast from the stove.
  2. I dress the fish, I remove the fins. I cut the pollock in neat little slices.
  3. I take a baking dish. Lubricating with oil. Peeled and crushed through the press garlic spread on the form along with the passage, then a uniform layer - pieces of pollock. On top I put the second layer of vegetables. The form is covered with foil. I put in the oven for 40 minutes. The cooking temperature is 180 degrees.

For spices and aromas, a freshly prepared dish is sprinkled with fragrant greens (parsley and dill).

Alaska pollack with mayonnaise in the oven

Photo of pollock with a garnish of rice

A simple step-by-step recipe for pollock with vegetable dressing from onions and carrots. Prepares in the oven. The dish will turn out to be fragrant with a delicious baked crust of cheese and mayonnaise.

  • Fish fillet - 600 grams,
  • Onions - 4 pieces,
  • Carrots - 3 pieces,
  • Cheese - 200 grams,
  • Mayonnaise - 50 g,
  • Vegetable oil - 1 large spoon,
  • Fresh lemon juice - 1 large spoon(you can replace half a spoonful of vinegar),
  • Salt, pepper - to taste.
  1. Finished my fish fillet, wipe dry with kitchen napkins. Salt and pepper every part of pollock, add lemon juice. I put the plate aside.
  2. I'm engaged in roasting. Carrots - in a grater, onions - into small pieces. I warm up the frying pan. I pour oil. I throw a ray, fry to a ruddy-golden crust for 3-4 minutes. Then I add carrots. After 5 minutes turn off the stove.
  3. I take a mold for baking. At the bottom I put carrots and onions (you can drain with oil). Upward - flavored pieces of fish.
  4. From above, I cover the pollock with the remaining vegetable mixture. I sprinkle it with rubbed cheese, watering with mayonnaise.
  5. I put in the oven (preheated to 180 degrees) for 30 minutes. I'm waiting for the cooking to finish.

Cooking video

Alaska pollack in an electric pressure cooker

The pollock, cooked in a pressure cooker, tastes like home canned food in tomato sauce. Vegetables are soft, and fish - boiled. Consider this before cooking.

  • Fillet of pollock - 1 kg,
  • Carrots - 400 grams,
  • Onion - 2 pieces,
  • Vegetable oil - 4 tablespoons,
  • Black pepper - 7 peas,
  • Salt (fine-grained) - 2 teaspoons,
  • Bay leaf - 2 pieces,
  • Water - 1 glass,
  • Tomato paste - 3 large spoons,
  • Apple cider vinegar - 1 tablespoon,
  • Sugar is half a teaspoon.
  1. Fillet of pollock cut into pieces. The thickness of one particle is 2 cm. I sprinkle salt, add a special seasoning (if desired).
  2. Carrots mine, I clean and grind with a grater. I cut onions with thin rings.
  3. I take out the pressure cooker. I mix tomato paste with water in a bowl. I add salt, 5 grams of sugar, vinegar. I throw fish into the resulting mixture. I put the bay leaf and bell pepper.
  4. I set the cooking time for 10-12 minutes at minimum pressure.
  5. When the program is complete, I let the dish brew for 30 minutes.

I serve it on the table, sprinkled with greens on top.

Alaska pollack with carrots and onion marinated with sour cream

  • Pollock - 1.5 kg,
  • Onion - 4 large heads,
  • Carrots - 3 pieces,
  • Sour cream (25% fat content) - 500 g,
  • Lemon juice - half a teaspoon,
  • Vegetable oil - 3 large spoons,
  • Butter - 50 grams,
  • Fish spices - 5 g,
  • Chicken eggs - 2 pieces,
  • Flour - 4 large spoons,
  • Water - 1 glass,
  • Salt, pepper - to taste.
  1. I get the pollack. I leave to unfreeze naturally. After thawing, I do the cutting. I cut off my head, tail, I remove fins and a black film from my belly. I delete the insides.
  2. Mine in the water several times. I cut into pieces. The thickness of the piece is not more than 3 cm.
  3. I take a deep plate. I put the cut and chopped fish. I sprinkle with salt every bit. Season with special fish spices (optional), pepper. I pour the vegetable oil, add the lemon juice. I lower each piece into the marinade. I carefully prevent the fish from getting soaked. Leave alone for 20 minutes.
  4. While pollock is marinated, I am engaged in vegetables and sauce-dressing. Carrot shinky on thin ringlets, onions finely chopped. I take sour cream, add water of room temperature in a volume of 200 ml, put butter, a little salt. Thoroughly mix.
  5. The pollock in the marinade is dipped in a batter from 2 eggs and several spoons of flour. Fry over high heat to a crispy crust.
  6. I take a big saucepan. I spread roasted pollock, I put onions and carrots on top. Perch and salt. I pour the sour cream dressing over. Carcase on a medium heat.When the sour cream sauce starts to boil, lower the temperature and close the lid completely.

After 30 minutes, a wonderful dish is ready. Serve hot.

Alaska pollack marinated by Ducan

Dukan is a famous nutritionist from France, a supporter of building a system of weight loss on protein foods, the author of a large number of books, including the legendary work "I do not know how to lose weight."

  • Pollock - 1 kg,
  • Water - 1.5 liters,
  • Tomato paste - 3 tablespoons,
  • Fish broth - 2 cups,
  • Onions - 1 thing,
  • 9 percent vinegar - 2 large spoons,
  • Citric acid - 1/3 of a small spoon,
  • Bay leaf - 2 pieces,
  • Carrots - 1 piece,
  • Carnation - 4 buds,
  • Salt, pepper - to taste.
  1. I defrost the fish. Carefully clean, cut off fins, remove excess parts. My several times and cut into pieces.
  2. I take a deep saucepan. I pour 1.5 liters of water, throw a laurushka, pour in a third of a teaspoon of citric acid, add salt. I put it on the stove. In a boiling broth I dip pieces of fish. I cook for 20 minutes.
  3. I get the pollack. I leave the broth. From the boiled fish carefully remove the bones (large and small). They should be easily separated.
  4. I cut the bulbs and grind the carrots.I send the cut onion to the frying pan with vegetable oil. I'm frying. Next I put the carrots. Passer, closing the lid. After 5 minutes, I pour a glass of cooked fish. Carcase vegetables.
  5. At the very end I put a paste of tomatoes (the rest of the vegetables should be ready). Stirring. In the passivation, I pour another glass of fish broth. Season with cloves, add 2 tablespoons of vinegar, pepper and salt to taste. For spices and aromas, add a special fish seasoning. Turn off the stove.
  6. I take deep glassware. At the bottom I pour a marinade. I put fish pieces on top. Then I sprinkle it with spicy vegetable sauce.
  7. I put pollock in the refrigerator for pickling. Cooking time - 12 hours. I serve the dish cold.

Helpful advice.If the marinade has turned out slightly and sourish (to your taste), sweeten with sugar, add more spices.

Helpful advice.Snack can be served hot. Make one change to the recipe. Cook boiled pieces of Alaska Pollack in the marinade boiling on the stove. Cover with a lid. Cook for 5-7 minutes over medium heat. Done!

Recipe for pollock with onion-carrot marinade with milk

An unusual recipe for cooking with the addition of milk, giving the fish a softness and piquancy. The food will turn out very tender.

  • Fish fillet - 1 kg,
  • Milk - 400 grams,
  • Carrots - 1 thing,
  • Onions - 2 heads,
  • Vegetable oil - 2 large spoons,
  • Flour 120 gr,
  • Black pepper, salt - to taste.
  1. Pre-defrosted my fillet in running water. I cut into thin pieces. Salt and pepper each part. I'm flailing in flour.
  2. On the heated frying pan with vegetable oil (2 tbsp.) I spread the fillets. I install a light fire. I fry for 4 minutes on each side until a slight blush.
  3. Toasted fish put on the bottom of the pan.
  4. I'm preparing a dressing from carrots and onions. The first vegetable I rub on a large grater. Onions cut into halves of rings. I put some onions on top of the fish, then carrots. Repeat the layers again.
  5. I pour milk, salt and pepper on top (to taste). I give marinade to boil. I reduce the fire to a minimum. I cover the pan with a lid. Tomlya 30 minutes before the rumen of fish.

Benefit and harm of Alaska Pollock

Unsaturated fatty Omega acids are the main advantages of pollock. Omega-6 and Omega-3 have a beneficial effect on cardiovascular activity and metabolic processes occurring in the body.The high content of animal protein, the main "building material" in the foundation of a healthy human body, contributes to the improvement of physical activity and mental activity.

Pollock has practically no equal in content two useful elements - iodine and selenium. The first mineral is necessary for the proper functioning of the thyroid gland. The second microelement is an effective antioxidant, a reliable protector of the arteries from the formation of plaques and a reliable helper in the proper functioning of the heart.

Alaska pollack with carrots and onions marinade is a tasty snack with a simple cooking technology. In cooking fish at home there are several nuances that affect the final result and allow you to vary the dish. Choose a recipe for your taste preferences, wishes of loved ones and available ingredients at your fingertips.

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Be sure to prepare a dish for one of the described recipes.

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