Pollack roasted in cream

Many people underestimate the beneficial properties of pollock, considering that the fish belongs to the second-class species.However, there are plenty of recipes that will convince even the most skeptical.Today we will tell you how to put out the pollack in sour cream.

pollock, stewed in sour cream.Classic recipe

You will need:
• pollock – 1 kilogram,
• onions – 1 pc,
• carrots – 1 piece,
• milk – 300 ml,
• 10% fat sour cream – 200 grams,
• vegetable oil,
• Dried oregano – to taste,
• dill – to taste,
• salt – to taste,
• ground black pepper – to taste.

method for preparing
1. Rybka clean.My.Obsushivayut.Divide into portions pieces.
2. Salt, pepper, seasoned with spices.Fill the milk and leave for an hour.
3. After a designated time boned fish in flour and fry until golden brown.
4. Carrots are clean.Rubbed on a coarse grater.
5. Onions clean.My.We cut into half rings.
6. Rybka spread in the pan.
7. Sprinkle with onions, then carrots.
8. Smetana slightly dilute with boiled water and f

ill it with vegetables fish.

9. Cover the pan with a lid and leave to stew over moderate heat for 20 minutes.

10. After a specified time, you can record a sample.Serve stewed pollack be garnished.If you wish, you can sprinkle on top of chopped greens.

pollock, stewed in sour cream.The recipe in the oven

You will need:
• pollock – 1.5 kilograms,
• onions – 2 pieces,
• carrots – 2 pieces,
• 10% fat sour cream – 200 grams,
• salt – to taste,
• ground black pepper – to taste,
• dill – to taste.

method for preparing
1. Prepared portioned pieces of pollock rub salt, pepper and dill.Reserve a quarter of an hour to marinate.
2. Marinate the fish laid in a baking dish.
3. Onions clean.We cut into half rings.Spread on fish.
4. Carrots are clean.Grate.Evenly distributed over the surface of the onion.
5. The cream add a little boiling water.Thoroughly mix.
6. sauces pour fish with vegetables.
7. We send in the oven, preheated to 180 degrees for half an hour.
8. At the end of the designated time, take out the fish from the oven, spread in portions on a plate and serve.Bon Appetit!

Another delicious recipe

You will need:
• pollock – 1 kilogram,
• carrots – 1 piece,
• onions – 1-2 pieces,
• sour cream with a high percentage of fat – 400 grams,
• vegetable oil,
• seasoning for fish – to taste,
• salt – to taste,
• Water – 1/2 cup.

method for preparing
1. Pollock mine.Remove fins.Cut into large chunks.
2. Salt, pepper, seasoned with spices.Leave for half an hour.
3. While fish is marinated, let us vegetables.
4. Onions clean.My.We cut into half rings.
5. Carrots are clean.Grate.
6. In a saucepan, pour a small amount of vegetable oil.
7. In hot oil, fry the onion and carrot until golden brown.
8. Pour the water.A bit add some salt.
9. spread the fish.
10. Pour sour cream.
11. Cover the pan with a lid and simmer for 20 minutes.
12. After that time, pollack stew is ready for use.A perfect complement to the fish will be mashed potatoes or boiled rice.Eat to your health!

the recipe stew pollock pretty simple, but the result certainly will please not only you but also your households, and even the most fastidious guests.Dear visitors of our portal, you may know of other ways to extinguish pollock in cream sauce, we will be extremely grateful if you share them in the comments to the text.



Want a balanced diet?Enjoy delicious food, but watch your weight?Then your all – ocean fish.Enrich menu fish delicacies – and body will thank slim toned figure, the skin will shine, will power, and fatigue, sleepiness will go into oblivion.Cod, halibut, hake, pollock – for every taste and budget.Dietary and not much fish nourishes the body phosphorus and Omega-3 and Omega-6 fatty acids.Detailed photo recipes will help orient and prepare a culinary masterpiece in your own kitchen.

Pollock braised in cream sauce with onions and carrots: a recipe with photos

Remember menu of kindergartens and schools?A sanatorium food?”Well, again, this fried / steamed pollack with rice.How sick fish, and meat could offer “, – at least once visited by such thoughts of many of us.And it is in vain.Record for iodine content, Pollock has beneficial effects on thyroid activity.Phosphorus improves brain function, nerve endings;highly digestible protein is the basis for the growth of the organism.Finally, fatty

acids Omega-3, Omega-6 is responsible for body temperature, pressure, skin condition, mental activity.

Pollock belongs to the cod family.Fish – the inhabitant of the cold waters of the Pacific Ocean.Especially valuable is her liver, because of vitamin A it contains more than cod liver oil.Cost pollock is low relative to most seafood.A small amount of bone, except for the ridge, making the fish a convenient, easy to prepare.Braised Pollack with onion and carrot cream sauce perfectly diversify the daily menu.

To prepare the required quick-frozen pollock.When choosing fish, pay attention to the quality of the product freezing.Dry assumes no ice crust on the surface of the product.According to the recipe, you will need:

  • pollack freeze-dried – 1.5 kg;
  • onions – 4 large onions;
  • carrot – 3 pcs .;
  • sour cream (25% fat) – 500 g,
  • salt, spices – to taste.

Pre-thawed fish pollack.Cut off the head.

using special scissors to cut off the fins of fish, cut off the tail.

gutting, removing the black film from the surface of the abdomen pollock.

liver pollock do not throw out.Rinse, set aside, then add the fish.

Rinse the cleaned fish with cool water.Cut portions (slices) 2-3 cm thick each, trying to get into the cartilaginous part of the ridge.Peel the onions, wash with water.Prepare the carrots, scraping the top layer of skin.

The next step pollock pieces marinate with oil and spices.You will need:

  • 3 tbsp.tablespoons oil (refined vegetable);
  • 0,5 teaspoons of lemon juice.;
  • 5 g pepper mixture, fish spices.

Take a deep container (a bowl, a bowl).Put the fish, pre-lubricated with salt each piece.Sprinkle with spices ready for the fish, pepper mixture.Pour vegetable oil, preferably olive.Sprinkle the lemon juice.Stir hands pieces so that each was blurred marinade.Leave for 20 minutes.

During this time, cut into half rings, half a centimeter thick, onions.Chop carrots into slices.Prepare the cream sauce: half a liter of cream 200 ml of warm water, 50 g butter, salt to taste.Stir until a smooth mixture.

Then heat the pan.While it heats, make batter of the two eggs and 4 tbsp.spoons of flour (with slide).Remove the pieces from the marinade pollock, dip in batter and fry quickly until light yellow brown.

a saucepan or a roasting pan fill layer: Put the fried fish, prepared vegetables.Each layer is a little salt, add spices to taste.A large number of spices overshadow the taste of fish, so strongly do not zealous.

Fill all the cream sauce.Put the stew.As soon as the sauce comes to a boil, reduce heat to low, cover tightly with a lid saucepan.

half an hour appetizing and healthy dietary fish is ready.

recipe of potatoes and vegetables in the oven

Prepare pollock, stewed in a low-fat sour cream with potatoes and vegetables is possible in the oven.For this recipe you will need:

  • pollock fillets (dry freezing) – 1 kg;
  • potatoes – 1.5 kg;
  • onions (bulb) – 500 g;
  • fennel root – 1 pc.medium size (about 0.5 kg);
  • broccoli (frozen or boiled) – 300 g;
  • carrots – 0.5 kg;
  • milk – 0.5 liters;
  • flour – 2 tbsp.spoons;
  • salt, black pepper.

consider cooking process in stages.

  1. fish fillet, remove from the packaging, place in a shallow bowl.Set aside to complete defrosting.After some time, remove, place on a cutting board, cut into large chunks.To fish was juicy pieces return back, pour raw milk for 15-20 minutes.
  2. At this time, prepare the vegetables.Onion, fennel, carrots, clean, rinse with running water.Peel skins from potatoes, wash it.
  3. If there frozen cabbage in the freezer compartment of your refrigerator – Brussels sprouts or broccoli – remove defrosted.If you are lucky enough fresh cabbage, Boil it until soft in slightly salted water.Fold in a colander, let drain.
  4. Slice the onion, fennel semicircles thickness up to 1 cm, coarsely grate the carrots.Potatoes should be cut into slices to polusantimetra thick.
  5. Separately, pour the flour on a plate for breading.We took out the fish, season with salt and pepper to taste.Dipped in flour.
  6. We spread in a roasting pan layers: potatoes, onions, pollack, fennel, carrots, cabbage.

cream diluted with water at a ratio of 4: 1.Lightly add some salt and stir until smooth.Fill pollock with vegetables produced by such simple sauce.We send in a preheated oven for 40 180⁰S minutes.Bon Appetit!

How to cook pollock fillets with sour cream in multivarka?

Do you know how to cook pollock, stewed in fat-free sour cream, so that the calorie dishes strongly tends to zero?Take the fillets (1 kg), washed, spread on a paper towel, remove the excess water.Season with salt, grease and sprinkle with spices for fish.Peeled onions (3 pcs.) Cut into large rings.On 15 minutes the fish soaked in milk and onions (0.3 L).We spread the fish in multivarku top – layer of the onion.Prepare the cream sauce:

  • sour cream – 200 ml;
  • fish broth – 100 ml;
  • chicken egg – 1 pc.

tasty addition to 100 g of grated cheese added to the mixture.Fill the fish, turn mode “Stew” for 15 minutes.Dietary dish is ready.


In order for the fish fillet to survive thethick sauce, it must necessarily be dense, that is, do not disintegrate into pieces, do not absorb moisture, becoming slimy, and retain its shape and texture. Similar characteristics are available for pollock fillets, which we will extinguish in various ways in the following recipes.

Pollock, stewed with carrots and onions – recipe

Standard onion-carrot fry canTo be called a classic or a relic of the past, depending on your culinary preferences, we, somehow, intend to turn this habitual combination into a stunning fish stew based on the Brazilian recipe.


  • Onion – 290 g;
  • Hot chilli – to taste;
  • Garlic – 3-4 teeth;
  • ground coriander – 1 tbsp. a spoon;
  • Red sweet pepper – 170 g;
  • Carrots – 260 g;
  • Pollock fillets – 1.2 kg;
  • tomatoes – 430 g;
  • cream – 240 ml;
  • fish broth – 325 ml;
  • juice and lime 1 peel;
  • A bunch of green coriander.


The first thing we do is to cook the fry, forPreparations of which we pass onion rings, then add to them hot pepper, garlic and pieces of carrot. Fried vegetables are complemented with slices of sweet pepper and tomatoes, and after joint roasting the last couple of ingredients for 3-4 minutes, pour all the broth and put pieces of fillets of pollock. After boiling the liquid, add the dish with a serving of cream. Stewed pollock will be ready after 15-20 minutes spent under the lid on medium heat.

The prepared dish is seasoned with citrus juice and zedra, and then sprinkled with fresh herbs of coriander.

Pollock, stewed in sour cream

Continuing the succession of recipes on a dairy basis,It is impossible to pass by the recipe of pollack in the sour cream sauce. Pieces of fish in a similar sauce retain their juiciness, get rid of a particular flavor and acquire a creamy tenderness.


  • Olive oil – 35 ml;
  • Onion – 90 g;
  • potatoes – 160 g;
  • fennel bulb – 1 piece;
  • Garlic – 3 teeth;
  • white dry wine – 115 ml;
  • Water 470 ml;
  • Sour cream – 75 ml;
  • Fillets of pollock – 750 g;
  • String beans – 2 tbsp.


In any thick-walled saucepan, heat the oil andSave the onion rings on it. After 5 minutes, put the potatoes on the onions, give the slices of the tubers a blush, and then put the fennel and the garlic chicken teeth. Fill everything with wine, let the drink evaporate for 2/3, then pour it all over with water and cook, without covering it, about 6-8 minutes, so that the potatoes get ready, and the sauce thickens. Add the sour cream sauce, put pieces of pollock and pod beans, cover the dishes with a lid and simmer for another 4-6 minutes, depending on the thickness of the fish pieces.

If you decide to cook stewed pollock inmultivark, then first fry all the vegetables together in the “Baking” mode. Add the wine, pour the sour cream dissolved in water, put the fish with the beans and cook everything on the “Quenching” for 20-25 minutes.

Pollock, stewed in tomato


  • chickpeas (dried) – 150 g;
  • Fillets of pollock – 550 g;
  • Olive oil – 90 ml;
  • Garlic – 2 teeth;
  • Hot pepper – 1 pc .;
  • onion – 220 g;
  • The laurel leaf;
  • Cinnamon stick;
  • ground cumin – pinch;
  • canned tomatoes – 430 g;
  • water 180 ml.


Pre-soaked chickpeas, boil it. In an abundance of olive oil, salve the onion with garlic and chili pepper. As soon as the onion comes to semi-preparedness, put a laurel leaf, cinnamon, cumin, pour all the tomatoes and put the chickpeas. Extinguish chickpeas in tomato sauce for about 45 minutes, then put pieces of Alaska pollack in the dishes and continue cooking for another 20-25 minutes until the fish is ready. Before serving, take the laurel and cinnamon stick out of the dish.




Char the whole poblano chile peppers on all sides. The best way to do this is over an open flame of a gas stove. Just place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over a little so the flame can blacken another side. You can also use a broiler to blacken the chile peppers, but direct flame is the best way. Sometimes with a broiler the chiles end up cooking too much before they blacken. They should still be a little firm. This is easier to control when you cook them directly over flame. Once the peppers are blackened all over (you can still have a few green spots), place them in a paper bag or a thick plastic bag, close the bag, and let the chiles steam in their own heat for a few minutes.

When the chiles are cool to touch, remove them from the bag. Working over a sink (this part is messy) use your fingers or a damp towel to strip off the blackened parts. Try to avoid running the chiles themselves under water, as that may wash away some good flavor. But you may find it easier to rinse your hands with water as you are stripping the blackened bits off.

Once the blackened outer skin is removed, open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside.

Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes.


Add the poblano chiles to the onions. Sprinkle the chiles with salt. Add the Mexican crema and the milk. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce.

Serve with warmed corn or flour tortillas.

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