Tender fillets of pollock, recipe

To make a delicious fillet of pollock, the recipe can be selected from a huge variety. This fish has a delicate taste, and if you add to it a variety of ingredients, you can get a satisfying second course, which is suitable for holidays.

For example, the preparation of pollock fillets can be as follows. Fish is cut into pieces, salted, peppered, seasoned, put a little mayonnaise and mix. Now it's worth leaving it for a while, so that it will be defaced. At this time, the potatoes are cleaned and cut into circles, laid out in a heat-resistant dish, the bottom of which is oiled. On top, you need to lay the fillet, which will be placed onions rings. Everything is smeared with mayonnaise and put into the oven at an average temperature of forty minutes. Readiness is determined by the potato, as the fish reaches the norm fairly quickly.

For the next dish of pollock fillets, in addition to the fish itself, you need a bow, a boiled egg, soft curd, pickled cucumber. Pollock is rubbed with salt and spices. The onion is cut into thin semirings, the egg - in small cubes, the cucumber - with slices. On the fillet the products are laid out in layers, after which it is wrapped in the form of a roll, fastened with skewers, wrapped in foil and put in the oven. Cottage cheese is rubbed, it is put in chopped onions, greens, salt, spices. After the fish is cooked, it is cut into small pieces, each of which is decorated with curd mass. Such fillets of pollock, the recipe of which is rather complicated, will be an excellent snack for the holiday, since, in addition to the taste qualities, it has an original appearance.

You can prepare rolls from fish according to the following recipe. Filet of pollock is salted, peppered. A layer of chopped onions, boiled and chopped mushrooms, boiled grated carrots are placed on top. All is rolled up in the form of a roll, is punctured by skewers, wrapped in foil and put in the oven. For the sauce, the soft curd is mixed with finely chopped herbs and onions, a little ketchup is added, mixed well. You can water the dish before baking or after it is served on the table.

When preparing fillets of pollock, a recipe can choose the following. 4 onions are cut with rings. In a frying pan, heated melted butter is added, the onion is added and fried over low heat until golden color is obtained (about half an hour). Simultaneously, on a strong fire, about 200 grams of finely chopped bacon are fried, until it turns golden, mixed with onions. 100 grams of peas fall for half a minute into boiling water, is pulled out and immediately placed in cold water. The same is done with carrots, cut into thin strips. Pollock is smeared on both sides with olive oil, salted, peppered, fried in a heated frying pan for a minute on each side. On the baking sheet is laid out oiled paper, three times as wide as the fish. On the third part of it is laid out onions with bacon, on top peas and carrots. The top layer will be fish. The paper is wrapped in the form of a covert, the baking tray is placed in a preheated oven for an average of half an hour. The prepared dish is freed from paper, cut into small pieces, served hot.

It must be said that the fillets of pollock, the recipe for its preparation, whatever it was, will turn out to be tender and fragrant. You can make it stewed in milk. For this, the fish is fried for a few minutes until a golden crust is formed. In a saucepan with a thick bottom melted butter, it stews cut onions and carrots. Then the fish are laid out, salt and pepper are put, everything is filled with milk in such a way that it completely covers all the ingredients, is stewed on a small fire until ready. Stewed fish gets out of the sauce, sprinkled with chopped green onions.