During the Soviet years, a dish such as marinated pollock was especially popular. Today, it has lost its relevance and is completely in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of delicate fish.

Fish such as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product due to its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles there is a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it, and if you know a proven recipe, you can prepare a very tasty and healthy dish.

Ingredients:

  • pollock;
  • two heads of onions;
  • two carrots;
  • a glass of sour cream;
  • tsp vinegar (7%);
  • two glasses of flour;
  • oil, spices.

Cooking method:

  1. First of all, let's prepare the marinade. To do this, fry the onion in half rings in a frying pan with sunflower oil, and after a few minutes add the carrots, chopped on a coarse grater.
  2. As soon as the vegetables become a little softer, add salt and sugar to taste, pour in sour cream and vinegar. Also, the ingredients should be diluted with water so that the marinade turns out juicy and not burnt. Simmer it for 10 - 15 minutes until the vegetables are completely cooked.
  3. Cut the pollock into pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth stewing the fish under a closed lid.
  4. Place the finished fish in a separate deep dish, pour warm marinade over it and leave for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for cooking pollock with marinade in the oven can become one of their favorites. The meat turns out tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

  • three pollock carcasses;
  • bulb;
  • carrot;
  • 100 ml tomato sauce;
  • sugar, salt, pepper;
  • Bay leaf;
  • sprigs of parsley.

Cooking method:

  1. Chop the onion into half rings and fry in a frying pan.
  2. Pass the carrots through a coarse grater and add them to the onion. Sauté vegetables until soft.
  3. Take tomato sauce, dilute it with water in a 1:1 ratio and add it to the pan along with bay leaf, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
  4. Add chopped parsley to the marinade, stir and turn off the heat.
  5. Cut the pollock into portions, distribute the pieces over the bottom of the baking dish and pour over the marinade. Place the dish in the oven for 30 minutes at 180 degrees.

Cooking in a slow cooker

Many people believe that only experienced chefs can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare an appetizing dish, but also preserve nutrients in the fish.

Ingredients:

  • two pollock carcasses;
  • bulb;
  • two medium carrots;
  • flour;
  • six spoons of ketchup;
  • Bay leaf;
  • three peas of allspice;
  • two tablespoons of apple cider vinegar;
  • salt, seasoning for fish;
  • flour, butter.

Cooking method:

  1. Add salt and any fish seasoning to the flour and mix. Bread the fish pieces and fry in oil until lightly crusted.
  2. Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the grated carrots.
  3. Separately prepare the marinade from ketchup, salt, vinegar and a glass of water.
  4. Place pieces of fried pollock on top of the vegetables, add bay leaves and allspice, and pour marinade over everything.
  5. Set the “Quenching” mode for 20 minutes, and then keep it on the “Heating” mode for another 2/3 hours.
  6. Place the cooled finished dish in the refrigerator so that the fish is well soaked.

Pollock marinated with carrots and onions with mayonnaise

Stewed pollock with vegetables and mayonnaise is very easy to prepare. All you need is to prepare a small list of ingredients and take a deep frying pan or saucepan. And to make the dish even tastier, grate the carrots not on a regular grater, but on one designed for Korean salads.

Ingredients:

  • two to three pollock carcasses;
  • two carrots;
  • two bows;
  • a glass of mayonnaise;
  • spices, oil.

Cooking method:

  1. Heat the oil in a deep container and place pieces of fish into it, which have previously been seasoned with salt and pepper.
  2. Place onion sliced ​​into rings on top, and then form a layer of grated carrots.
  3. Pour in mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is included in the list of leading culinary experts in Russia, is the author of many books and the founder of his own culinary school. Today he shares his recipe for preparing delicious marinated fish.

Ingredients:

  • clean pollock fillet;
  • large onion;
  • three medium carrots;
  • two stalks of celery;
  • two spoons of sugar;
  • two tablespoons of tomato paste;
  • three tablespoons of vinegar (6%);
  • two bay leaves;
  • ten black peppercorns;
  • frying oil;
  • flour for breading.

Cooking method:

    1. Cut the onion into half rings, and carrots and celery into strips. Place the vegetables in a bowl.
    2. Place a deep frying pan on the fire, pour oil and immediately lay out the vegetables. There is no need to preheat the oil, as the food should just warm up.
    3. As soon as the vegetables begin to sizzle, add two pinches of salt and sugar, and after 10 minutes add water so that it completely covers the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.
  1. Let the ingredients boil for 5 minutes, then taste the marinade. If necessary, add salt, keep the mixture on the fire for a couple more minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, this way they retain more vitamins, and it’s much more pleasant to eat them that way.
  2. Cut the fish fillet into small pieces, bread in flour with a pinch of salt and fry until golden brown.
  3. Place some of the marinade on the bottom of the fireproof tray, then lay out the pieces of fish, which we pour the remaining marinade on top of. The main thing is that the sauce is still warm, even hot, so it will penetrate into the very thickness of the meat.
  4. Place the cooled dish in the refrigerator overnight and serve cold the next day.

With added milk

Milk is often used in preparing fish dishes, since this is the ingredient that makes the meat tender and juicy. We also offer a recipe for fish marinated with milk.

Ingredients:

  • pollock;
  • three carrots;
  • two onions;
  • 350 ml milk;
  • spices for fish;
  • vegetable oil;
  • flour for breading.

Cooking method:

  1. Cut the pollock into portions, rub well with spices and leave for half an hour.
  2. Chop the onion into half rings and chop the carrots on a medium grater.
  3. Bread the fish in flour with added salt and fry in vegetable oil until golden brown.
  4. Then sprinkle the pollock with onions, put carrots on top, season everything with spices and pour in milk.
  5. Cover the dish with a lid and simmer over low heat for 30 minutes.

Fish marinated with wine in the oven

If you don’t know how to prepare a delicious marinade for fish, then be sure to take note of the following recipe. The basis of the marinade is red wine, which perfectly complements the taste of the fish and gives the dish a refined aroma.

Ingredients:

  • pollock fillet;
  • three small carrots;
  • 100 ml dry red wine;
  • two tablespoons of tomato paste;
  • two bay leaves;
  • flour and oil for frying;
  • salt, pepper, herbs.

Cooking method:

  1. Place finely chopped onion and grated carrots in a frying pan with sunflower oil, simmer the vegetables for 5 - 7 minutes.
  2. Then add bay leaf, salt, pepper and tomato paste to them. Mix the ingredients and simmer for another 10 minutes.
  3. Afterwards, pour in the wine and cook the vegetables until the moisture evaporates.
  4. Pepper the pollock steaks, add salt, roll in flour and lightly fry in another frying pan.
  5. Place the fried pieces of fish in a ceramic bowl and pour the marinade over them. Place the dish in the oven for 20 minutes, temperature – 180 degrees.

Unlike other methods of cooking fish, this option will take more time, but the result is worth it, because pollock turns out very tasty. And if you also want to prepare a fragrant dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.

Recipe 1. Pollock with carrot and onion marinade

Ingredients

700 g pollock;

Spices for fish;

A pinch of black pepper;

150 g flour;

100 ml vegetable oil;

Two pinches of salt.

2 carrots;

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

3. Heat the vegetable oil thoroughly in a frying pan. Place the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring until browned. Drain off excess oil.

4. Add tomato paste to the vegetable frying. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn off.

5. Thaw pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. Bread each piece of fish in this mixture. Place the pollock pieces in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Place the finished pollock on a plate lined with napkins.

7. Place the fried fish in a frying pan with the marinade. Mix gently so that the fish pieces are evenly coated. Turn on low heat and simmer for half an hour. It is advisable that the fish sit for two hours.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

Ingredients

kg pollock fillet;

Three carrots;

Spices for fish;

80 ml tomato paste;

Black pepper;

Two onions;

Vegetable oil – 80 ml.

Cooking method

1. Cut the pollock into fillets. Carefully remove all the seeds and wash under the tap. Dry with napkins and cut into pieces. Place the fish in a bowl, salt and sprinkle with fish spices. Mix carefully.

2. Turn on the multicooker to the “Frying” mode. Pour in a little vegetable oil and heat it well. Place pieces of fish fillet in heated oil and fry until golden brown. Place the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

5. Add the fried pollock fillet to the vegetables. Salt and season with black pepper. Mix carefully and pour in a multi-glass of drinking water. Switch the multicooker to the “Stew” mode. Set the timer for two hours. Serve pollock marinated with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

Four carrots;

Black pepper;

Three onions;

Seasonings for fish;

Vegetable oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

5. Fry pollock on both sides, five minutes on each. Then sprinkle the fish with onion so that it completely covers all the pieces. Place carrots in an even layer on top. Pour milk over everything, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

Cooking method

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

2. Place the cauldron on the fire, pour in the oil and heat well. Place the prepared vegetables in a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in the wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

4. Grease a refractory pan with oil. Peel the garlic and cut into slices. Place half of the roasted vegetables in the pan and spread out the garlic. Place pollock pieces on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the pan with a sheet of foil and place in the oven preheated to 220 C. Bake the fish for 45 minutes. Serve with greens and side dish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

Vegetable oil;

Two large carrots;

Two large onions;

Sugar – 30 g;

Sour cream - a glass;

Vinegar 70% - 5 ml;

Mayonnaise 50 ml.

Cooking method

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to the vegetables. Add salt and vinegar. Pour in some hot water and stir. Turn the heat down to low and simmer for a quarter of an hour until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

5. Place some marinade on the bottom of the tray. Place a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock with carrot and onion marinade

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

Cooking method

1. Wash the pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate the peeled carrots into long strips. Fry the prepared vegetables in heated vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yoghurt, stir again and turn off the heat.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

95 g onion;

1 stalk of celery;

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

2. Wash the pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and wash again. Place the fish in a boiling mixture of water and wine and cook for three minutes. Take out the pollock and place it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Sauté everything together in hot oil. Peel the garlic cloves and finely chop them. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables become soft. Salt the marinade and pour it over the fish. Serve as a snack.

Pollock marinated with carrots and onions - tips and tricks

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

You can serve marinated pollock with a side dish or as an appetizer.

We are all different, one person can eat fish every day, another only occasionally, and a third doesn’t like it at all. Our article is for fans of this product. For those who need fresh ideas for cooking fish. We suggest making pollock with marinade, which takes a little longer and more difficult to cook than just frying. But the result will be excellent, especially for those who like to experiment in their kitchen. And you will want to cook this dish again and again. So, be patient.

Recipe No. 1: with tomato paste

Required Ingredients: fish - one kilogram, carrots - 300 grams, onions - 250 grams, tomato paste - 200 grams, vinegar, flour and salt. You can take a little more or a little less onions and carrots; there is no strict dosage here. For seasonings, use bay leaf, cloves and black peppercorns. We begin to cook pollock with marinade. First of all, we deal with the fish: we clean, rinse and cut into pieces of the desired size. We pepper and salt each of them. You can leave it for half an hour so that the spices are absorbed.

Meanwhile, grate the carrots on a medium grater and chop the onion finely or in half rings. Dredge each piece of fish in flour and fry until fully cooked. Approximately 7-8 minutes. The degree of readiness is determined by the crust - it should darken, but not very much. Place the finished fish in a convenient container and make the marinade. To do this, pour the onion into a frying pan heated with sunflower oil, fry it for a couple of minutes, add the carrots and cook everything together for about five minutes. Add tomato paste and fry again for five minutes. Pour in 50 ml of water, simmer for the same amount, then add vinegar, pepper, salt and season. Cook for 10 minutes over low heat. Spread the divinely smelling marinade onto the fish. Let it cool slightly and put it in the refrigerator for three to four hours. Pollock under marinade is ready. It can be served warm or cold, with a side dish of fresh vegetables.

Recipe No. 2: with mayonnaise

Let's prepare another version of fried pollock with marinade. In principle, any fish will do, but ours will turn out especially tasty and juicy.

Ingredients: pollock, vegetable oil, flour, salt.

For the marinade: two large onions and carrots, sour cream - 250 grams, mayonnaise - two tablespoons, granulated sugar - one tablespoon, 70% vinegar - one teaspoon, salt. Now we’ll tell you how to cook pollock with marinade.

Cut the onion into half rings and lightly fry in a frying pan. Add grated carrots, vinegar, mayonnaise, sour cream, granulated sugar and salt. It is advisable to add a little water, then the marinade will be juicy and will not burn. Simmer over low heat for 15 minutes until the carrots soften. Dip the fish in a mixture of flour and salt and fry it in a frying pan in vegetable oil. Place a little marinade at the bottom of a separate container. On top is a layer of fried hot fish and again marinade. This way the pollock will be soaked better. Cover the dish with a lid and leave to infuse for at least 30 minutes. The marinated pollock is ready and can be served, even cold.

Recipe No. 3: marinated fish in a slow cooker

We offer you a very tasty dish that, after cooking, retains maximum benefits. Now we will tell you how to cook pollock with marinade in a slow cooker. We will need half a kilogram of pollock fillet, one large eggplant, one bell pepper, one onion and one carrot, vegetable oil, pepper, salt, two tablespoons of tomato paste, one teaspoon of mustard, one tablespoon of mayonnaise, 300 ml of water, spices .

We wash and peel the vegetables, cut the peppers and onions into cubes, chop the carrots on a grater, and chop the eggplant into strips. Mix mayonnaise, mustard, tomato paste, salt and spices for the sauce. Stir, adding water, until smooth. Pour vegetable oil into the multicooker bowl and add half of the vegetables. Cut the pollock fillet into portions, add salt and place on top. We lay out the vegetables that are left. Pour in the sauce, close the lid, set the “Stewing” mode and time for 45 minutes. After the specified period, our dish is ready.

Recipe No. 4 - the fastest

To prepare this delicious dish, take pollock, cut it into pieces of the desired size, add salt, roll them well in flour and put them in a frying pan, fry in oil until a red crust forms.

In another frying pan, saute finely chopped carrots and onions, add bell pepper, chopped into bars, preferably in two colors - red and green. Fry a little more, pour in the tomato paste, add dill and parsley, finely chopped, and transfer to the adjacent frying pan with the fish. Simmer, adding water, for five minutes until all ingredients are soaked. A simple and tasty dish is ready!

Pollock under marinade: recipe for cooking in the oven

To implement this original recipe, we will need a little less than a kilogram of fish, a small lemon, soy sauce - one teaspoon, vegetable oil - three tablespoons, pepper, salt, seasonings. To prepare the marinade, wash the lemon, wipe it, and grate the zest. Squeeze out the juice, to which add vegetable oil and soy sauce.

Add lemon zest, half a teaspoon, a pinch of pepper and a little salt, mix everything. Cut the fish, cleaned and washed, into pieces, coat with marinade and leave for half an hour. Then we send the pollock into a baking dish and into an oven preheated to 200 degrees. Cooking time - 30-40 minutes. The marinated fish is ready. Bon appetit!

Pollock marinated with carrots and onions is a simple and tasty domestic dish, familiar from the Soviet period. Preparing a folk snack is a simple matter, it takes a minimum of time, and does not require a large number of ingredients.

The dish will be an excellent addition to the main dishes on the holiday table. Marinated pollock is successfully served warm or chilled, combined with boiled potatoes and rice, and other side dishes seasoned with fresh herbs.

How many calories?

Pollock is a low-fat fish (0.9 grams of fat per 100 grams of fish). 100 grams of boiled pollock contains 79 kilocalories and about 17 g of protein. Calorie content increases if you use a large amount of vegetable oil. Fish seasoned with spicy sauce contains up to 150-180 kcal per 100 g.

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

  1. When choosing pollock, pay attention to the appearance of the fish. There should be no traces of cuts, dark spots or stains on the surface.
  2. Do not use rapid defrosting in microwave ovens to prepare frozen pollock for cooking. This will negatively affect the taste of the snack.
  3. Pollock fillet should be a natural white color, without pinkish tints or yellow spots.
  4. A strong unpleasant odor is a sure sign of improper storage of fish. Do not buy spoiled product!

Pollock marinated with carrots and onions - a classic recipe

Ingredients:

  • Pollock – 400 g,
  • Onions – 1 piece,
  • Carrots – 1 piece,
  • Wheat flour – 100 g,
  • 9 percent vinegar - 30 ml,
  • Sugar – 1 small spoon,
  • Vegetable oil – 50 ml,
  • Allspice black pepper – 6 peas,
  • Bay leaf – 1 piece,
  • Cloves, salt - to taste.

Preparation:

  1. I remove the fins and insides of the fish. I rinse with water. I cut it into thin pieces. Pepper and salt. I leave it for 20 minutes.
  2. I pour the wheat flour into a plate. I roll the fish pieces in flour.
  3. I put the frying pan on the stove. I pour in the oil and heat it up. I fry the pollock on each side over high heat. I make sure it doesn't burn. To form a light golden brown crust, it is enough to wait 15-20 seconds. After the time has passed, I turn it over.
  4. I peel the carrots and grate them on a coarse grater. I chop the onion and let it sauté, after a few minutes I add the carrots. Simmer, stirring gently and avoiding burning. 8 minutes is enough.
  5. I pour tomato paste diluted in water into the sauté. I simmer for additional time - 5 minutes. At the end I add salt, add peppercorns, throw in 1 bay leaf, and pour in vinegar. After adding acetic acid, seasonings, spices (optional), simmer the pollock over low heat for 10 minutes.
  6. I pour the hot marinade over the browned fish. I leave the dish alone for 4 hours. If you haven't calculated the amount of dressing, add water.

Helpful advice. To add a special aroma, I recommend adding spicy cloves to the sauteing.

Video recipe

You can eat this delicious snack warm or chilled. Bon appetit!

Pollock with carrot and onion marinade with wine in the oven

Ingredients:

  • Pollock – 800 g,
  • Red table wine – 50 ml,
  • Tomato paste – 2 tablespoons,
  • Garlic – 2 cloves,
  • Carrots – 2 pieces,
  • Onion – 2 pieces,
  • Black pepper – 2 g,
  • Salt – 3 g,
  • Vegetable oil – 30 ml.

Preparation:

  1. I peel the carrots and grate them on a coarse grater. I cut the peeled onion into rings. I heat up the frying pan and throw in the chopped vegetables. First onions, then carrots. I simmer for 5 minutes. Then I add tomato paste. I simmer for 3 minutes. Only then do I pour in the wine, pepper and salt. I remove the roast from the stove.
  2. I cut up the fish and remove the fins. I cut the pollock into neat thin pieces.
  3. I take a baking dish. I lubricate it with oil. I put the peeled and crushed garlic through a press on the mold along with sautéing, then add pieces of pollock in an even layer. I put a second layer of vegetables on top. I cover the form with foil. I put it in the oven for 40 minutes. Cooking temperature – 180 degrees.

To add spice and aroma, I sprinkle the freshly prepared dish with fragrant herbs (parsley and dill).

Pollock marinated with mayonnaise in the oven

A simple step-by-step recipe for pollock with vegetable dressing made from onions and carrots. Prepared in the oven. The dish will be aromatic with a delicious baked crust of cheese and mayonnaise.

Ingredients:

  • Fish fillet – 600 g,
  • Onions – 4 pieces,
  • Carrots – 3 pieces,
  • Cheese – 200 g,
  • Mayonnaise – 50 g,
  • Vegetable oil – 1 large spoon,
  • Fresh lemon juice – 1 large spoon (can be replaced with half a spoon of vinegar),
  • Salt, pepper - to taste.

Preparation:

  1. I wash the finished fish fillet and wipe it dry with kitchen napkins. I salt and pepper each part of the pollock, add lemon juice. I put the plate aside.
  2. I'm frying. Grate carrots, onions into small pieces. I heat up the frying pan. I pour oil. I add the onion and fry until golden brown for 3-4 minutes. Then I add carrots. After 5 minutes I turn off the stove.
  3. I take a baking dish. I put carrot and onion sauté at the bottom (you can drain it with oil). Top with seasoned pieces of fish.
  4. I cover the pollock with the remaining vegetable mixture on top. Sprinkle with grated cheese and pour over mayonnaise.
  5. Place in the oven (preheated to 180 degrees) for 30 minutes. I'm waiting for the preparation to finish.

Cooking video

Pollock marinated in an electric pressure cooker

Pollock cooked in a pressure cooker tastes like homemade canned food in tomato sauce. Vegetables turn out soft, and fish - boiled. Consider this before cooking.

Ingredients:

  • Pollock fillet – 1 kg,
  • Carrots – 400 g,
  • Onions – 2 pieces,
  • Vegetable oil - 4 tablespoons,
  • Black pepper – 7 peas,
  • Salt (fine grain) – 2 teaspoons,
  • Bay leaf - 2 pieces,
  • Water – 1 glass,
  • Tomato paste - 3 large spoons,
  • Apple cider vinegar – 1 tablespoon,
  • Sugar - half a teaspoon.

Preparation:

  1. I cut the pollock fillet into pieces. The thickness of one particle is 2 cm. Sprinkle with salt and add special seasoning (optional).
  2. Wash the carrots, peel and chop them using a grater. I cut the onion into thin rings.
  3. I take out the pressure cooker. I mix tomato paste with water in a bowl. Add salt, 5 grams of sugar, vinegar. I throw the fish into the resulting mixture. I add bay leaf and peppercorns.
  4. I set the cooking time to 10-12 minutes at minimum pressure.
  5. When the program is completed, I let the dish sit for 30 minutes.

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

Pollock marinated with carrots and onions with sour cream

Ingredients:

  • Pollock – 1.5 kg,
  • Onion – 4 large heads,
  • Carrots – 3 pieces,
  • Sour cream (25 percent fat content) – 500 g,
  • Lemon juice - half a teaspoon,
  • Vegetable oil - 3 large spoons,
  • Butter – 50 g,
  • Fish spices – 5 g,
  • Chicken eggs - 2 pieces,
  • Flour - 4 large spoons,
  • Water – 1 glass,
  • Salt, pepper - to taste.

Preparation:

  1. I take out the pollock. I leave it to defrost naturally. After thawing, I start cutting. I cut off the head and tail, remove the fins and black film from the belly. I remove the insides.
  2. I wash it in water several times. I cut it into pieces. The thickness of the piece is no more than 3 cm.
  3. I take a deep plate. I put the cut and chopped fish. I sprinkle salt on each piece. Season with special fish spices (optional), pepper. Pour in vegetable oil and add lemon juice. I dip each piece into the marinade. I stir thoroughly so that the fish is soaked. I leave it alone for 20 minutes.
  4. While the pollock is marinating, I work on the vegetables and dressing sauce. I chop the carrots into thin rings and finely chop the onion. I take sour cream, add 200 ml of water at room temperature, add butter, and a little salt. Mix thoroughly.
  5. I roll pollock in a homemade marinade in a batter of 2 eggs and a few tablespoons of flour. Fry over high heat until golden brown.
  6. I take a large saucepan. I spread the fried pollock and put an onion-carrot layer on top. Pepper and salt. I pour sour cream dressing on top. Simmer over medium heat. When the sour cream sauce starts to boil, I lower the temperature and close the lid completely.

In 30 minutes the wonderful dish is ready. Serve hot.

Pollock marinated according to Dukan

Dukan is a famous nutritionist from France, a proponent of building a system of losing weight on protein foods, and the author of a large number of books, including the legendary work “I Can’t Lose Weight.”

Ingredients:

  • Pollock – 1 kg,
  • Water – 1.5 l,
  • Tomato paste - 3 tablespoons,
  • Fish broth - 2 cups,
  • Onion – 1 piece,
  • 9 percent vinegar - 2 large spoons,
  • Citric acid – 1/3 small spoon,
  • Bay leaf - 2 pieces,
  • Carrots – 1 piece,
  • Cloves – 4 buds,
  • Salt, pepper - to taste.

Preparation:

  1. I defrost the fish. I carefully clean, cut off the fins, remove excess parts. I wash it several times and cut it into pieces.
  2. I take a deep saucepan. I pour 1.5 liters of water, throw in the bay leaves, pour in a third of a teaspoon of citric acid, add salt. I put it on the stove. I immerse pieces of fish into the boiling broth. I cook for 20 minutes.
  3. I take out the pollock. I leave the broth. Carefully remove the bones (large and small) from the boiled fish. They should come off easily.
  4. I cut the onions and grate the carrots. I put the chopped onion in a frying pan with vegetable oil. I fry it. Next I put the carrots. I sauté, closing the lid. After 5 minutes, I pour a glass of the prepared fish broth. I'm stewing vegetables.
  5. At the very end I add tomato paste (the rest of the vegetables should be ready). I stir. I pour another glass of fish broth into the sauté. Season with cloves, add 2 tablespoons of vinegar, pepper and salt to taste. For spice and aroma, add special fish seasoning. I turn off the stove.
  6. I take a deep glass dish. I pour the marinade on the bottom. I put fish pieces on top. Then I pour it generously with spicy vegetable sauce.
  7. I put the pollock in the refrigerator to marinate. Cooking time – 12 hours. I serve the dish cold.

Helpful advice. If the marinade turns out weak and sour (to your taste), sweeten with sugar and add more spices.

Helpful advice. The appetizer can be served hot. Make one change to the recipe. Place the boiled pieces of pollock into the marinade boiling on the stove. Cover with a lid. Cook for 5-7 minutes over medium heat. Ready!

Pollock recipe with onion-carrot marinade with milk

An unusual recipe with the addition of milk, which gives the fish softness and piquancy. The dish will turn out very tender.

Ingredients:

  • Fish fillet – 1 kg,
  • Milk – 400 g,
  • Carrots – 1 piece,
  • Onions – 2 heads,
  • Vegetable oil - 2 large spoons,
  • Flour – 120 g,
  • Black pepper, salt - to taste.

Preparation:

  1. Wash the previously defrosted fillet in running water. I cut it into thin pieces. I salt and pepper each part. I roll it in flour.
  2. Place the fillet in a heated frying pan with vegetable oil (2 tablespoons). I set the fire to low. Fry for 4 minutes on each side until lightly browned.
  3. I place the fried fish on the bottom of the pan.
  4. I prepare a dressing from carrots and onions. I grate the first vegetable on a coarse grater. I cut the onion into halves of rings. I put part of the onion on top of the fish, then the carrots. I repeat the layers again.
  5. Pour milk on top, salt and pepper (to taste). I let the marinade boil. I reduce the heat to minimum. I cover the pan with a lid. I simmer for 30 minutes until the fish is cooked.

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Fish is fried this way, cooked in the oven or in a slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, marinated pollock can be prepared with tomato paste, mayonnaise or sour cream.

The pollock is washed well, dried, scaled, gutted, the head and tail are cut off and the fins are removed. Fish can be cut into steaks. If you don’t want to bother with bones while eating, or if you’re cooking pollock for a child, fillet the fish, removing all the bones.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Vegetables for marinade are cleaned and washed. The carrots are coarsely grated, and the onions are chopped into thin half rings. Prepared vegetables are sautéed. When they are slightly browned, pour in tomato paste diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

Ingredients

700 g pollock;

spices for fish;

a pinch of black pepper;

150 g flour;

100 ml vegetable oil;

two pinches of salt.

Marinade

2 carrots;

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

3. Heat the vegetable oil thoroughly in a frying pan. Place the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring until browned. Drain off excess oil.

4. Add tomato paste to the vegetable frying. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn off.

5. Thaw pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. Bread each piece of fish in this mixture. Place the pollock pieces in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Place the finished pollock on a plate lined with napkins.

7. Place the fried fish in a frying pan with the marinade. Mix gently so that the fish pieces are evenly coated. Turn on low heat and simmer for half an hour. It is advisable that the fish sit for two hours.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

Ingredients

kg pollock fillet;

three carrots;

spices for fish;

80 ml tomato paste;

black pepper;

two onions;

vegetable oil – 80 ml.

Cooking method

1. Cut the pollock into fillets. Carefully remove all the seeds and wash under the tap. Dry with napkins and cut into pieces. Place the fish in a bowl, salt and sprinkle with fish spices. Mix carefully.

2. Turn on the multicooker to the “Frying” mode. Pour in a little vegetable oil and heat it well. Place pieces of fish fillet in heated oil and fry until golden brown. Place the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

5. Add the fried pollock fillet to the vegetables. Salt and season with black pepper. Mix carefully and pour in a multi-glass of drinking water. Switch the multicooker to the “Stew” mode. Set the timer for two hours. Serve pollock marinated with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

four carrots;

black pepper;

three onions;

seasonings for fish;

vegetable oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

5. Fry pollock on both sides, five minutes on each. Then sprinkle the fish with onion so that it completely covers all the pieces. Place carrots in an even layer on top. Pour milk over everything, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

Cooking method

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

2. Place the cauldron on the fire, pour in the oil and heat well. Place the prepared vegetables in a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in the wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

4. Grease a refractory pan with oil. Peel the garlic and cut into slices. Place half of the roasted vegetables in the pan and spread out the garlic. Place pollock pieces on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the pan with a sheet of foil and place in the oven preheated to 220 C. Bake the fish for 45 minutes. Serve with greens and side dish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

vegetable oil;

Marinade

two large carrots;

two large onions;

sugar – 30 g;

sour cream - a glass;

vinegar 70% - 5 ml;

mayonnaise 50 ml.

Cooking method

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to the vegetables. Add salt and vinegar. Pour in some hot water and stir. Turn the heat down to low and simmer for a quarter of an hour until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

5. Place some marinade on the bottom of the tray. Place a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock with carrot and onion marinade

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

Cooking method

1. Wash the pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate the peeled carrots into long strips. Fry the prepared vegetables in heated vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yoghurt, stir again and turn off the heat.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

1 stalk of celery;

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

2. Wash the pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and wash again. Place the fish in a boiling mixture of water and wine and cook for three minutes. Take out the pollock and place it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Sauté everything together in hot oil. Peel the garlic cloves and finely chop them. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables become soft. Salt the marinade and pour it over the fish. Serve as a snack.

    To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

    Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

    The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

    You can serve marinated pollock with a side dish or as an appetizer.