Such different pollock in the oven!

Alaska pollock is a low-fat, dietetic and very delicate fish, easily cleaned from bones. It is appreciated for the relative cheapness and high taste qualities. The peculiarity of pollock is that it easily perceives the aroma and taste of sauces, quickly and well they are soaked and marinated. It can be used with equal success as an everyday dish, as well as preparing from it refined gourmet treats. The most popular dishes from this sea fish are pollock in foil with various vegetables, stuffed carcasses and, of course, fried pieces in batter. This fish can easily be combined with any sauce and garnish, it can be quickly processed and has no small bones. Consider options for how to bake pollock in the oven.

Alaska pollack with dill

To prepare creamy fish, you will need:

• Pollock pulp - 500 g;
• bulb;
• garlic;
• Dill - 200 g;
• String beans - 500 g;
• salt.

Before baking pollack in the oven, it should be marinated in a special creamy sauce. The sauce is prepared by heating to 80 degrees the following components:

• 2 cups of fat cow cream;
• Laurel leaves and several large peas of black fragrant pepper;
• 3 tablespoons sifted flour;
• 2 chicken fresh yolks (preferably take the village eggs, since they contain more useful substances).

1. Fish are thawed, cut diagonally and rubbed with salt, then pollock is lowered for forty minutes in a very greasy, specially prepared cream sauce.

2. Onions are shredded in the form of rings, garlic is ground in a mortar with salt and dill.

3. On the food foil lay a little string beans, a piece of soaked fish, onions and dill with garlic and salt. All tightly and tightly wrapped and sent to the oven. Alaska pollack in foil should be prepared on average about fifty minutes. The temperature in the oven is maintained at about two hundred degrees

4. During the time that pollock is cooked in the oven, it is removed twice and, slightly opening the foil, pour in a creamy sauce in which the fillets are soaked. Serve it on a wide flat dish, abundantly watering cream.

However, this fish can be made and much more interesting. Very festive, for example, look like rolls from baked fish with seasonings and vegetables. This dish is prepared from the same fillet, soaked in cream. However, it is no longer wrapped in foil, but is prepared in the form of rolls. As a filling, a thin slice of hard cheese, a few cloves of garlic and, of course, dill or other fragrant and fresh herbs are laid on a slice of pollock. Fish rolls after folding are fixed with skewers (there are culinary specialists who wrap them in a thin layer of bacon) and fry them, or bake in a frying cup, regularly pouring in small portions of sauce.

Especially popular dishes are pollock, the recipes of which include tomatoes. So, for example, in coastal cities, long-term fishing of fish in thick-walled cauldron in tomato sauce is practiced with the addition of a huge amount of fresh tomatoes and onions. Mistresses keep pollock for so long on fire, that its bones become very soft and tasty. This dish is enjoyed with pleasure not only by the children of local residents, but also by cautious tourists.

Pollock in the oven can also be made in wine sauce, such recipes in abundance can be found, for example, in French, Spanish and Italian cuisine. In general, this fish is actively used by both European and Russian culinary specialists. Recently, it can be seen even on tables in eastern countries. Due to the balanced composition of the pollack dish, the recipes of which are increasingly becoming traditional and beloved in domestic families, are very useful both for adults and for children.

Physicians especially revered this fish, because it contains a large number of valuable substances for the human body, its systematic use positively affects the work of the brain, heart, blood vessels and other vital organ systems.