Recipe Pollock fillet with carrots in cream. Calorie, chemical composition and nutritional value.

Recipe Fish in Leningrad style

Ingredients:

• 800 gr. pollock
• 0.5 kg potatoes
• 2 pcs. onions
• 5 large champignons
• 0.5 tbsp. flour
• 150 gr.
• 0.5 tbsp. vegetable oil
• greenery
• pepper

Cooking method:

1. Clean the pollock, gut it and wash it. Cut into fillets.
2. Season the pollock fillet with salt, pepper and breaded in flour.
3. Heat 3 tbsp. l. vegetable oil in a frying pan and fry the pollock fillet in it until golden brown.
4. Peel the potatoes and cut into slices.
5. Heat 3-4 tbsp in a saucepan. l. vegetable oil, add potato slices and fry until tender. Place potato wedges on paper towels.
6. Cut the champignons into 4-6 pieces and fry in the remaining oil until golden brown.
7. Grate the cheese on a coarse grater.
8. Place a layer of potatoes in a baking dish, add salt, top with pollock fillet and mushroom slices.
9. Sprinkle with grated cheese.
10. Bake for about 20 minutes at 180 degrees.
11. Cut the onion into half rings, roll in the remaining flour and fry in mushroom oil until golden brown. Use a slotted spoon to place the golden onion on a napkin.
12. Remove the finished fish from the oven and place fried onions on top of the cheese crust. Serve in the same form.

If you want something more familiar from pollock, then watch the video recipe for budget pollock cutlets below.

What you will need

This is indeed a very democratic recipe, the most expensive thing in it is pollock. An ordinary frying pan usually holds three or four carcasses, cut into pieces. This is about one kilogram of frozen fish. Next, prepare:

• onions – 2-3 pieces;
• carrots – 1-2 pieces;
• tomato paste - one sachet or 2 full tablespoons;
• flour for dredging pollock;
• lemon for sprinkling (half is enough);
• vegetable oil for frying;
• salt, pepper, sugar;
• bay leaf, dry or fresh herbs - dill and parsley.

Since the dish will be cooked in a frying pan, you will need a spacious dish with high sides and a lid.

You can use more carrots and less onions to suit your taste, and vice versa. You can also add a little cream or sour cream to the gravy - the recipes will not suffer from this.

Don't forget about the benefits

Pollock has always had affordable prices. This alone is nice. But it’s much nicer that for little money you can get a product that is not only tasty, but also rich in substances important for health.

A whole set of vitamins and microelements! Pollock is especially rich in magnesium, calcium, potassium, phosphorus and iodine.

And intolerance to this fish is so rare in the world that it is recommended to include its fillet in children’s diets from 8-9 months.

What do you think about pollock? Do you like it or not so much?

Friends, today pollock is baked in the oven - a recipe with cream and mayonnaise. How do you like to treat yourself to some delicious juicy?! Yes, yes, I was not mistaken, as many people think that pollock fish turns out dry and not particularly tender. However, I hasten to inform you that thanks to the sauce that we prepare from cream and mayonnaise, as well as the onion and carrot layers during baking, ours simply melts in your mouth. But, by the way, let's talk about everything in order! Let's see how to cook pollock in the oven with cream and mayonnaise...

To prepare pollock baked in the oven, we needed the following set of products:

• Two large pollock carcasses;
• Two large onions;
• One large carrot;
• 150 milliliters cream (10%);
• Five tablespoons of mayonnaise;
• Salt, ground red pepper to taste;
• Ground coriander;
• Half a teaspoon of ground black pepper;
• One and a half teaspoons of sugar;
• Two tablespoons of tomato paste;
• 100 grams of hard cheese.

Cooking rules

In the store you can buy both a fish carcass and ready-made fillets. Pollock goes on sale headless and already gutted, so no lengthy processing is required.

The fish will be tastier if you sprinkle it with lemon juice and sprinkle with spices and dry herbs before cooking. Prepared pieces of fish can be pre-fried and then poured with sauce. Before frying, the fish is dredged in flour or semolina. But people with diseases of the gastrointestinal tract and those who want to lose weight should avoid frying; the pieces are immediately poured with sauce and stewed or baked.

To prepare the sauce, you can use sour cream of different fat contents. But if you need to monitor calorie content, then it is better to take a low-fat one, containing 10-15% fat.

Interesting Facts! Pollock is the “champion” among fish in terms of protein, selenium and iodine content. Fatty acids contained in fish reduce cholesterol levels.

Let's have a fish day

Doctors of various specialties claim that without fish our everyday diet cannot be called balanced. Fish contains not only iodine, which is beneficial for the thyroid gland, but also a number of other components that the human body needs so much.

An ordinary fish baked in foil or fried in a frying pan is unlikely to surprise anyone. And fried foods are considered not very healthy. In the oven you can cook amazing pollock fillet in creamy sauce.

There are many recipes for making sauce with cream. Of course, bechamel is a favorite.

On a note! To prepare bechamel, you can take pasteurized cow's milk or cream with an average percentage of fat content. In addition, premium wheat flour, butter and spices are added.

Pollock fillet does not contain small bones, so this fish can be safely simmered in sauce. If you add some mushrooms, herbs and carrots with onions, you will get not just a simple sauce, but an almost complete side dish. Such a treat certainly does not require any additions.

Cooking notes:

On a note! Pollock fillet is also famous for its hypoallergenic properties, so it can be safely included in the children's menu.

This recipe is universal and can be adapted to be cooked in a frying pan or roasting pan. This is in case your oven breaks down. The ingredients may not need to be cooked beforehand.

On a note! When the dish is cooked, you can sprinkle it with grated Russian cheese and leave it in the oven for a few more minutes. In combination with creamy sauce, the treat will acquire a divine taste and unique aroma.

Baking pollock in cream is simple. It is enough to marinate the fillet pieces in a fermented milk product and place them in the oven, after wrapping them in foil. But this option is not acceptable for everyone, since you still need to figure out what to cook as a side dish. Your culinary repertoire will be replenished with an original recipe for stewed pollock in cream with potatoes.

Ingredients:

• fresh frozen pollock fillet – 500 g;
• refined sunflower seed oil – 50 ml;
• salt;
• mayonnaise – 100 ml;
• cream with an average fat content - 100 ml;
• potato tubers – 700 g;
• Russian cheese – 300-400 g;
• green onion – 2 bunches;
• carrots - one root vegetable.

Recipe for pollock cutlets

One day my children asked me to cook a delicious fish dish. After thinking a little, I decided to cook cutlets. They turn out great from pollock.

INGREDIENTS:

• pollock - 2 fish
• hard cheese - 100 grams
• sour cream - 2 tbsp. spoons
• garlic - 3 cloves
• egg - 2 pieces
• flour - 3 tbsp. spoons
• vegetable oil, black bread, spices

PREPARATION:

1. I wash the fish well, cut off the fins and remove the inner film. Using a sharp knife, I separate the fillet, lightly beat it, salt and sprinkle with spices.
2. I chop the garlic and cheese with a blender. Then add sour cream and mix well.
3. I spread the fillet with the resulting cheese mixture and make small rolls.
4. I cut off the crusts from the bread and pass it through a grater.
5. Lightly beat the eggs after adding a little water.
6. I roll the rolls in flour and then dip them in eggs. I put them in a bowl with bread crumbs. I repeat the procedure. As a result, each one is covered with a thick bread crust.
7. I fry the rolls in a frying pan.

Video recipe for fish cutlets

The cutlets turn out flavorful and juicy. Garnish with boiled potatoes or

If you want to cook delicious pollock, the recipes for which are always budget-friendly, uncomplicated and simple, check out the selection below. Among the presented variations, you will definitely find one that suits your taste and can easily put it into practice.

Pollock in sour cream sauce with vegetables

Let's prepare a lighter version of the dish with a side dish by making pollock in sour cream sauce with vegetables.

• 500 gr. pollock fillet;
• 300 gr. sour cream;
• 2 tomatoes;
• 1 small zucchini;
• 200 gr. green beans, can be frozen;
• 1 onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• salt, ground black pepper;
• 2 cloves of garlic and a few sprigs of dill - optional.

We wash and peel the vegetables. It is convenient to prepare this dish in a frying pan with high sides or a saucepan with a thick bottom, or you can use a slow cooker.

Pour vegetable oil into the bowl and begin to lay out vegetables in layers, sprinkle each layer with a little salt and pepper. First, lay out the onion, cut into thin half rings. Then grated carrots and green beans. Place the zucchini cut into circles on the beans.

The mugs should not be thick, the optimal thickness is 0.5 cm. Place pieces of fish fillet on the zucchini, do not forget to salt the fillet. Place tomato slices on top of the fillet.

https://youtube.com/watch?v=HPIIiW0v5tQ%3Ffeature%3Doembed

Prepare the sauce by diluting the sour cream with water so that the mass resembles kefir in thickness. You can add chopped garlic and finely chopped herbs. Add a little salt to the sauce. Pour the fish with vegetables and put the dishes on the fire. As soon as it boils, immediately reduce the heat level and simmer at a very low boil for 30 minutes. If we use a multicooker, we need to cook on the “stew” program for 30-40 minutes.

How to bake pollock in the oven with cream and mayonnaise:

1. Pollock fish must be thoroughly washed, gutted and cut into medium-sized portions. Now, salt it to taste, add all the spices and sugar here, mix well and let the fish stand for a while.
2. In the meantime, we'll take care of the vegetables. We will cut one onion into half rings, and the second will cut into cubes. Grind the carrots on a coarse grater. Heat a small amount of vegetable oil in a frying pan, add the onions and, after boiling slightly, add the carrots. Fry the vegetables until half cooked so that they turn out crispy. Now, add tomato paste and mix well, heat everything together and turn off the heat.
3. Now let's prepare the filling for the fish. To do this, we mix mayonnaise with cream and mix thoroughly until smooth.
4. Lightly grease the baking dish with vegetable oil, place pre-salted and peppered onions here to make a kind of onion pillow, throw in a couple of bay leaves and place pieces of fish on top of everything. The next layer is to lay out the prepared fried onions and carrots, after which we pour the mayonnaise-cream sauce over everything.
5. And finally, sprinkle the top layer with cheese, grated on a coarse grater, and bake in the oven, preheated to 180 degrees for 40-45 minutes.

Pollock baked in the oven is ready! This fish is best served with rice or mashed potatoes. Enjoy your meal!

If you take a good fish and add a little imagination to it, you will get a fantastic dish!

Of course, in addition to imagination, you will need a few other ingredients.

But also very affordable...

Pollock is easy to cook and delicious to eat when made in a delicious creamy sauce! It’s easy to eat, try it yourself... Pollock in creamy sauce will make even those who consider this fish a typical “table fish” change their minds.

Pollock is generally a complete benefit, but I’ll tell you about that a little later...

And before we move on to the recipe with photos, let’s not deviate from tradition and create...

Pollock stewed in sour cream with potatoes

To prepare this pollock in sour cream, you will need a saucepan or cauldron. This dish is somewhere between the first and second. If necessary, we independently adjust the amount of liquid, add or reduce.

Ingredients:

• 3 pollock;
• 6 potatoes;
• 180 grams of sour cream;
• 1-2 onions;
• oil;
• 1 carrot.

Spices: oregano, nutmeg, salt, pepper.

Preparation:

1. Fry chopped onion and grated carrots.
2. Peel the potatoes and cut into slices. Place half of it on the bottom of the saucepan and sprinkle with salt.
3. Cut the prepared pollock carcasses into pieces, place them on top of the potatoes, sprinkle with oregano, pepper, and salt.
4. Lay out the fried vegetables.
5. Top with the rest of the potatoes, salt again, and add more spices.
6. Mix sour cream with a pinch of nutmeg and pour into a saucepan.
7. Pour 300 ml of boiled water. It can be more or less.
8. Cover the saucepan, let the dish boil, then turn off the heat and simmer for an hour.
9. At the end, add the greens, add the bay leaf and turn off.

Recipe:

2. Cut the onion into half rings or “quarter rings”; )

Fry it in butter until golden brown. Chop the garlic and add to the onion.

4. You remember that we have pollock with cream today? ; ) Their turn has come! Add cream to the fish and simmer, stirring from time to time.

Alternatively, you can use sour cream instead of cream. The taste will be different and, of course, with sourness, but it will also be wonderful :)

5. When the contents of the frying pan boil, keep the dish on the fire for another couple of minutes. And then you need to... Turn it off! :)

Remove our delicious fish from the heat, add pepper, herbs and bay leaf to it and cover with a lid. Let it sit for 10 minutes.

Well, how? Did I keep my promise about the simple preparation? : ) I love such easy and quick dishes! :)

By the way, talk about lightness! It's time to talk about calories! ; )

Pollock with beets

This recipe uses beets as an additive to fish. This combination may seem unusual, but it’s worth trying and making sure it’s very tasty.

• 4 pollock carcasses without head;
• 2-3 beets;
• 1 onion;
• 0.5 lemon for juice;
• 400 gr. sour cream;
• 2 tablespoons of water;
• 0.5 bunch of dill;
• 100 gr. hard cheese;
• salt, black pepper to taste.

The beets need to be baked in advance. To do this, wash the root vegetables thoroughly, dry them and wrap them in foil. Bake in the oven at 180 degrees. The time depends on the size of the root vegetables; on average, baking time is 1 hour 20 minutes.

Advice! Roasted beets can be stored in the refrigerator for a week. Just don’t need to unwrap it, store it directly in the foil in which it was baked.

Defrost the fish, wash and separate the fillets. Remove the skin from the fillet; it comes off quite easily. Cut the fillet into pieces 4-5 cm wide.

Salt the fillet, sprinkle with spices and sprinkle with a little lemon juice. Place the fish in a greased form. Then put a thin layer of fat, cut into rings or halves of rings, on the fish.

Place baked beets cut into thin circles on the onion. Salt the sour cream, mix with finely chopped dill, add a little water so that the sauce acquires the desired consistency. Pour sour cream sauce over the products in the mold. Bake in the oven for 25 minutes at 200 degrees. Then we take out the mold, sprinkle with grated cheese and put it back in the oven so that the cheese melts and browns a little.

Pollock recipe in creamy sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pollock in creamy sauce.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pollock in cream sauce is 142.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking pollock in sour cream

The dish, the recipe for which I will tell you, is delicious and tender. I often use it to cook pike perch, but pollock also works great. In just 40 minutes, a culinary masterpiece is prepared that family and guests love so much.

INGREDIENTS:

• fish - 800 grams
• onion 1 head
• carrots - 2 pieces
• sour cream 20% - 200 ml
• pepper, seasonings, vegetable oil and salt

STEP-BY-STEP PREPARATION:

1. I peel the vegetables and chop them finely. If you don’t have a lot of time, I grate the carrots.
2. Heat the oil in a frying pan and add chopped onion. After two minutes I add carrots.
3. I clean the fish, wash it, cut it into cubes and add it to the vegetables. Mix well. Cover the dish with a lid and simmer for about 7 minutes.
4. I add sour cream, salt, pepper, season and mix. Cover again with a lid and simmer for a quarter of an hour.

The finished dish is very appetizing. Thanks to carrots, pollock in sour cream gets a ruddy and golden color. Bon appetit!

Fried pollock recipe

Frying is the fastest and easiest way to cook pollock. Using seasonings and spices, I make it taste tender, hot or spicy.

INGREDIENTS:

• pollock – 1 kg
• milk - 100 ml
• vegetable oil
• seasonings and spices

STEP-BY-STEP PREPARATION:

1. I mix flour with spices and seasonings. The result is a spicy mixture.
2. I cut the fish into pieces and roll it in this spicy flour.
3. Heat a frying pan with oil and fry the fish on both sides until golden brown.
4. After frying all the pieces, I place them tightly in a frying pan and pour milk over them. Cover with a lid and simmer over moderate heat for 30 minutes.

Video recipe

Finally, a few tips. If you are frying fish, before adding it to the pan, rub it with seasonings and spices and sprinkle with lemon juice. After frying, I stew pollock in milk or sour cream. As a result, the taste improves and it becomes juicier and softer.

Pollock stewed in sour cream and paprika

To prepare stewed pollock according to this recipe, in addition to sour cream, you will need ground sweet paprika. It goes well with sea fish. The dish is being prepared on the stove.

Ingredients:

• 600 grams of pollock;
• 200 grams of sour cream;
• 1 spoon of paprika;
• salt;
• wheat flour;
• oil;
• dill greens;
• 1 onion.

Preparation:

1. Cut the processed pollock into portions.
2. Dip in flour and fry in a frying pan until golden brown. There is no need to cover, cook over high heat.
3. Chop the onion, fry separately, then combine with the fish.
4. Mix sour cream with 100 grams of oxen, add salt and paprika. Beat well with a fork so that there are no lumps.
5. Pour sour cream sauce into fish.
6. Cover and simmer for 10 minutes.
7. Add chopped dill and turn off.

Method of preparing pollock in sauce in Polish

We defrost the fish, clean it from scales, cut off the tails, fins, and remove the entrails (if any). We cut the fish together with the ridge and bones into pieces of about 10 centimeters.

Cleaning the fish

Let's prepare the vegetables. Finely chop the onion.

Chop onions

Grate fresh carrots on a coarse grater or cut into thin strips.

Grate carrots

Place a piece of butter at the bottom of a thick-bottomed pan or deep roasting pan. Place finely chopped onion on the oil, then add grated carrots.

Place pieces of fish on top of the vegetables and fill them all with cold water. Add salt to taste, add a bay leaf and a few black peppercorns.

Put butter in a saucepan, add onions, carrots, fish and spices on top. Fill with cold water

Cover the pan tightly with a lid and cook over low heat for 20 minutes after boiling. This time is enough to cook almost any fish.

Cook the fish over low heat for 20 minutes

We take the boiled fish out of the pan and catch the bay leaves. Place the sauce on the stove, simmer for 10 minutes, then grind with an immersion blender or rub through a sieve until a homogeneous mass is obtained, the thickness of which resembles liquid sour cream.

Remove the fish and bay leaf from the broth. Boil the broth and puree in a blender

While the sauce is preparing, hard-boil chicken eggs and grate them on a fine grater.

Grate a hard-boiled egg

Add grated eggs and heavy cream to the pan, bring to a boil, remove from heat. Instead of cream, you can add sour cream, it must be fresh, you cannot boil with sour cream for a long time - it will curdle.

Add grated eggs and heavy cream to the pan, bring to a boil, remove from heat

Separate the fish from the bones and place in a deep plate. Carefully sort through so that small bones do not fall into the dish, especially if children will eat it.

We disassemble the fish and remove all the bones

Pour hot sauce over the fish and sprinkle with sweet paprika. Before serving, decorate the dish with fresh herbs. Bon appetit!

Pour hot sauce over the fish, sprinkle with sweet paprika and herbs

Finely chopped dill and parsley can be added to the sauce 2-3 minutes before it’s ready, it will turn out even tastier.

Pollock in Polish sauce

By the way, pollock reaches a length of 90 centimeters, weighs up to 5 kilograms, and its maximum life expectancy is 15 years. True, I have never had the opportunity to cook such large and elderly specimens for dinner.

Pollock in Polish sauce is ready. Bon appetit!

Tender pollock (hake) in creamy onion sauce

Today I will share my favorite recipe for preparing pollock, hake or notothenia. The fish turns out very tender, it just melts in your mouth - without exaggeration! It is prepared very quickly and simply from a minimum amount of ingredients that you always have in the refrigerator. The fish is stewed in a sauce made from onion juice and butter. With mashed potatoes - a real treat!

Ingredients

general information

Total cooking time

30 minutes

Active cooking time

10 minutes

Complexity

Easy

Number of servings

4

Video recipe

1. Wash the fish, remove the fins, cut into portions. Add salt to taste.

2. Cut the onion into half rings.

3. Melt butter over low heat and add spices.

4. Place the onion in the frying pan and simmer for 3-5 minutes.

5. Place the fish in the pan. Simmer over low heat for 10-12 minutes.

6. Turn the fish over and simmer for another 10-12 minutes.

Share the recipe with your friends!

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Pollock recipe in a frying pan with sour cream and vegetables

Compound:

• 1 leek;
• 3 tbsp. l. olive oil;
• 150 ml classic vegetable broth;
• ½ bunch of parsley;
• 2-3 tomatoes;
• 1 tbsp. l. grainy mustard;
• 100 g sour cream;
• 1 tsp. Sahara.

Preparation:

1. First you need to cut the leek in half, wash it thoroughly and dry it. And then you need to cut the onion into large pieces.
2. Now place the frying pan on the heat, heat the olive oil and fry the leeks for 2 minutes. Pour the vegetable broth over the onion, bring to a boil and simmer for about 5 minutes.
3. The pollock fillet should be washed and dried, season with salt and pepper to taste.
4. In a second pan, heat the remaining olive oil and fry the fish pieces on each side for 3-4 minutes depending on their thickness.
5. While the fish is frying, wash the tomatoes and cut into neat halves. Wash a bunch of parsley and chop finely with a sharp knife.
6. Add tomatoes, sour cream, herbs to the fried onions and season with salt and sugar to taste.
7. Place a layer of fish on top, cover the pan with a lid and simmer the vegetables and fish over low heat for about 7-10 minutes.
8. Arrange vegetables and pieces of pollock fillet on plates. Serve the dish with a side dish of rice.

Pollock in cream - recipe with photo

How to cook pollock in cream.

I often cook fish dishes, and a variety of cooking recipes help diversify the menu. It seems to be made from the same fish, but according to a different recipe and the taste is different. This recipe for pollock in cream will help you quickly and tasty prepare dinner or lunch; the fish turns out tender and very tasty.

Recipe for pollock in cream:

• 4 pollock fish;
• 1 onion;
• 1 carrot;
• 200 ml. cream;
• 2st. spoons of vegetable oil;
• 1 hour spoon of fish seasoning;
• 2st. spoons of frozen greens;
• salt and pepper to taste.

Progress:

Let's start with fish. Our pollock is already without a head. We cut off the tail fins, scrape a little from the sides, removing small scales, cut the belly, remove the remnants of the intestines. Wash the fish well, remove the black film inside the belly and cut the fish into pieces

Place the pollock pieces in a bowl, add salt and pepper, sprinkle with fish seasoning, mix, and let sit for a while.

In the meantime, let's take care of the vegetables. Peel and wash the onions and carrots. Grate the carrots on a coarse grater, chop the onion

Place the frying pan on the stove, pour a couple of tablespoons of vegetable oil and fry the onion

Add carrots to onions and fry together

Add herbs, add a little salt, mix

put pollock on top

Fill the pollock with cream. It’s better to pour country cream over it, but there’s no cream on the market; excuse me, the cows are on maternity leave, they’re not milking. The fattier the cream, the tastier it will be. I have a jar of 10% left, fill it with it.

Cover the pan with a lid

And simmer the pollock in cream over low heat for half an hour.

After half an hour, the pollock in cream is ready and can be served.

Serve pollock in cream with any side dish or as a separate dish.

Bon appetit! That's all I have for today. How do you like the recipe?

The site Eshpeydelay.ru and the author Nadezhda are with you

As an addition, I suggest watching a delicious video recipe for pollock in cream:

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Alternative Recipes

You can add your own twist to traditional pollock in tomato with small additions, creating completely new recipes.

1. Sweet and sour option. Do not add salt to the gravy, but add a little soy sauce, replace sugar with honey, squeeze out a clove of garlic and sprinkle with sesame seeds when serving. 2. Spicy option. Add half a chili pepper to the gravy, cut into rings with or without seeds - with seeds it will be spicier, squeeze out two cloves of garlic, if there is no chili, you can season with cayenne pepper. When serving, sprinkle with fresh cilantro. 3. Spicy option. Instead of dill and parsley, use a mixture of Mediterranean herbs, basil, oregano, marjoram and thyme, and replace the vegetable oil with olive oil.

There are also recipes for pollock with mushrooms, sweet peppers, olives, or you can bake it in a frying pan with cheese in the oven. This pollock will like the proximity of noodles or rice. Bon appetit!

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