Pollock under the carrot and onion marinade – recipes with photos. How to cook pollock in onion and carrot marinade

The content of the article

• How to cook fish under the marinade
• How to pickle pollock
• Pollock under the marinade – recipe with photos step by step
• Marinade fish – classic recipe
• Braised pollock with carrots and onions
• Pollock in the oven with carrots and onions
• Multicooked fish under the marinade
• How to fry pollock in a pan
• Pollock fillet under the marinade
• Pollock in the oven with mayonnaise
• Pollock in the marinade – cooking secrets

Surprisingly delicious food, which is useful for both children and adults, is stewed pollock with onions and carrots, because the fish has a lot of phosphorus, and thanks to a special marinade it turns out to be very tender. Check out how to cook this dish according to recipes known since the Soviet Union..

How to cook fish under the marinade

A gourmet dish that has a rich aroma is pollock in a marinade with carrots and onions, although they make it from the simplest ingredients. So, to cook fish under the marinade, you need to have only the carcass itself, vegetables, oil and spices. You can also use mayonnaise, sour cream or tomato paste for marinade – choose additional components to taste. You can take fresh or frozen fish – this will not affect the taste of the dish.

How to pickle pollock

First you need to prepare the vegetables: rub the carrots, chop the onion. Next, the main components that make up the pollock marinade are sautéed, and after adding the diluted tomato paste, they are stewed and seasoned with the spices chosen by the hostess. Frying fish pieces, they are poured with the resulting vegetable mixture and served, or allowed to stand for a while and soak.

Pollock under the marinade – recipe with photos step by step

This type of fish must be included in the diet of an adult and a child, because the product is rich in all trace elements and most vitamins that the body needs, and the budget price is also an advantage for pollock. If your great-grandmother or grandmother did not teach how to cook pollock, then choose a fish recipe under the marinade and still try this dish.

Marinade fish – classic recipe

• Cooking time: 4 hours 36 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 149 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

To understand what this fish tastes like, you first need to try out the easiest way to help understand how to cook pollock with carrots and onions. This kind of dish can act as a snack or served with a side dish – it’s up to you. Check out the classic recipe for fish under the marinade and try to play it yourself.

Ingredients:

• onions – 1 pc.;
• tomato paste – 3 tbsp. l .;
• vinegar – 30 ml;
• vegetable oil – 50 ml;
• flour – 100 g;
• bay leaf – 1 pc.;
• cloves to taste;
• sugar – 1 tsp;
• allspice – 6 peas;
• carrots – 1 pc.;
• fish – 400 g;
• salt to taste.

Cooking method:

1. Cut the fins from the pollock, remove the entrails from the carcass, rinse it, cut finely. Salt the pieces, sprinkle with pepper (it is advisable to grind the peas before use). Leave the blank, let it soak.
2. Pour the flour onto a flat plate, roll the fish so that each piece is breaded on all sides.
3. Heat the pan with the oil poured onto its surface. Fry pollock for 20 seconds on both sides over high heat, while making sure that the pieces do not burn.
4. Chop the onion, transfer to a roasting pan, grate the carrots, add to it. Stew vegetables, stirring, 8 min.
5. In the future marinade, which is stewed in a pan, pour the tomato paste diluted with water, leave for another 5 minutes. At the end put seasonings, pour vinegar.
6. Pieces with a golden crust pour dressing with carrots and onions, leave for 4 hours, so that they are saturated with the aroma of spices.

Braised pollock with carrots and onions

• Cooking time: 55 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 121 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

An interesting taste of the dish will turn out if the fish is marinated in lemon juice and boiled, and then yogurt is added to the gravy – so it will be more tender. The recipe for stewed pollock with carrots and onions involves the manufacture of a protein-rich high-grade dinner or a very satisfying snack – anyone like it. Check out how to make this delicious and wholesome meal.

Ingredients:

• carrots – 2 pcs.;
• salt – 3 g;
• black pepper – 2 g;
• oil (rast.) – 30 ml;
• tomato juice – 250 ml;
• lemon – 1 pc.;
• pollock – 0.5 kg;
• natural yogurt – 125 ml;
• onion – 1 pc.

Cooking method:

1. Wash the fish, remove the scales from the carcasses, cut into large strips. Pepper, sprinkle with salt the workpiece. Cut citrus, squeeze juice into fish pieces, mix, leave everything for 20 minutes.
2. Finely chop the onion, carrots, peeling, cut into strips. Fry all vegetables so that the carrots become soft, season. Pour a glass of tomato juice into the frying pan, mix, leave to simmer for 5 minutes. Pour yogurt before turning off the stove.
3. Transfer the pickled pieces of fish to the cauldron, pour the tomato-yogurt mixture. Without covering the dishes, leave the dish to stew for 15 minutes.

Pollock in the oven with carrots and onions

• Cooking time: 1 hour 36 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 89 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

If you want to get a real culinary masterpiece at the lowest cost, then you will like this option. The recipe involves the addition of wine in the preparation of the marinade, but you can not worry and give the dish even to children, because the alcohol will evaporate, and the fish will just become more aromatic. Learn how to cook pollock in the oven with carrots and onions.

Ingredients:

• garlic – 2 cloves;
• carrot – 2 pcs.;
• oil (rast.) – 30 ml;
• black pepper – 2 g;
• red wine – 50 ml;
• onion – 2 pcs.;
• tomato paste – 2 tbsp. l .;
• pollock – 800 g;
• salt – 3 g.

Cooking method:

1. Peel the carrots, rub. Cut the onion into rings. Put vegetables in a deep pan with hot oil. Put out 5 minutes. Add 2 tablespoons of tomato paste, simmer another 3 minutes. You can pour wine into the container, salt the billet, pepper, then you need to remove the dishes from the stove.
2. Cut the fish carcass, clean the scales, cut the fins, cut into thinner pieces.
3. Take a baking dish, grease. At the bottom, put half of the sautéed vegetables and chopped garlic, put a layer of fish on top, then cover them with the remaining marinade.
4. Lay the foil on top of the mold, send the billet to bake for 40 minutes, setting the optimum temperature.

Multicooked fish under the marinade

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 129 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Pollock can be eaten by anyone: boiled, fried, baked, but much more tender and juicier fish meat will turn out in a slow cooker. A recipe with a photo will help you make a marinade, which has a very interesting taste thanks to sour cream, in which the main vegetables will be cooked. The fish under the marinade in the multicooker tastes a bit like steam, but cooked according to this recipe, it will be much tastier.

Ingredients:

• sour cream – 180 ml;
• onions – 120 g;
• pollock – 900 g;
• vinegar – 5 ml;
• water – 180 ml;
• sugar – 35 g;
• carrot – 150 g;
• spices, salt – to taste.

Cooking method:

1. Carefully clean a large carcass of fish from the insides, remove the scales, cut into small pieces, put them in a bowl, sprinkle with spices and spices chosen to taste, and salt. Cover the container with a film so that the workpiece is slightly marinated.
2. Pour oil into the multicooker pan, setting the mode to “Frying”, fry the pieces until golden brown – it will take up to 5 minutes on each side. Put the fish on napkins so that the fat drains.
3. Rub the carrots, chop the onion into thin rings, cover everything and fry for 7 minutes, without changing the mode of technology. Finish the preparation of the marinade by adding sour cream, vinegar, loose spices to the bowl, and for the flavor you can put a couple more peas of allspice.
4. Put the fish in a mixture of vegetables under sour cream, pour water.
5. Set the device to the “Extinguishing” mode, leave the dish to boil for 15 minutes, then, switching it to “Heating”, continue cooking for another 40 minutes.

How to fry pollock in a pan

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 149 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

The fish turns out tasty, no matter how you make it: cooked, fried, baked. Do you know that, for example, fried pollock slices go well with marinade made from carrots, onions, and not quite the usual ingredient for a fish dish – milk? Learn how to fry pollock in a pan, and then stew these pieces of fish with a delicious crust in a milk-vegetable mixture.

Ingredients:

• flour – 150 g;
• onion – 3 pcs.;
• black pepper – 0.2 tsp;
• milk – 350 ml;
• fish – 1 kg;
• oil (rast.) – 30 ml;
• salt – 0.2 tsp;
• carrots – 4 pcs.;
• seasoning for fish – to taste.

Cooking method:

1. Rinse thawed or fresh carcass, cut fins, cut into portions.
2. Grate each fish piece with salt, and then put the blanks in a bowl and crush with ground pepper and special seasonings to enhance the taste of the fish. Gently mix the slices, leave to marinate.
3. Chop the onion rings, and grate the carrots with large chips.
4. Pour flour on a plate, roll fish on all sides. Send the pieces to the hot surface of the pan, fry, taking 5 minutes. to each side.
5. Sprinkle the fish with onion rings, spread the carrot layer on top, pour the preparation with milk, salt, season and add a pinch of pepper for piquancy.
6. Cover the dishes, stew the fish under the marinade for 30 minutes.

Pollock fillet under the marinade

• Cooking time: 2 hours.
• Servings Per Container: 3 Persons.
• Calorie dishes: 127 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

When pickled, pollock gets a great taste, and for cooking such a fish, you can use the recipe, which is presented by the famous chef Ilya Lazerson. Fillet of pollock under a marinade of fried vegetables is a juicy, aromatic and piquant fish dish that remains tasty regardless of whether it is served: cold or hot.

Ingredients:

• fish fillet – 3 pcs.;
• salt – 1 tbsp. l .;
• sugar – 1 tbsp. l .;
• onions – 2 pcs.;
• large carrots – 1 pc.;
• celery root – 100 g;
• water – 0.5 l;
• vegetable oil – 45 ml;
• flour – 0.5 tbsp .;
• bay leaf – 1 pc.;
• black pepper peas – 3 pcs.;
• table vinegar 9% – 3 tbsp. l .;
• tomato paste – 3 tbsp. l.

Cooking method:

1. Separate the pollock fillet from the carcass, cut into portions. Pour salt and sugar in equal proportions into the container, dilute the components with water. Place the fillet in this mixture and leave for 15 minutes.
2. Rinse, peel and chop vegetables: onions – in half rings, carrots and celery – in thin strips.
3. Strain the fillet from the liquid using a sieve. Pour sunflower oil into the pan, dump the fish in flour and fry on both sides. After this, put the fillet in a form that is intended for pickling.
4. Pour all the vegetables into the pan and warm them there, stirring, then add bay leaf, peppercorns, sugar. After mixing the ingredients, pour them with 9% vinegar in the table, and then add the tomato paste, salt the whole vegetable mixture.
5. Pour the marinade into the fish and cool. Leave the dish for a while so that the pollock under the marinade of carrots and onions is well marinated.

Pollock in the oven with mayonnaise

• Cooking time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 156 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty: easy.

Baked fish is much healthier than fried. So, using the fillet of a marine inhabitant, you can make a dish that is distinguished by its tenderness and softness – pollock with mayonnaise in the oven. Juice will be given to the fish pieces by the “fur coat” under which they will be prepared, consisting of Russian cheese, mayonnaise and onions. Spices can be added to taste, but bay leaf and salt are best..

Ingredients:

• pollock fillet – 400 g;
• onions – 1 pc.;
• mayonnaise – 2 tbsp. l .;
• Russian cheese – 100 g;
• bay leaf – 1 pc.;
• salt – 1 tsp;
• sunflower oil – 1 tbsp. l.

Cooking method:

1. Peel the fillet from small stones, if they are, cut into portions.
2. Rinse onions, chop into cubes, sauté in sunflower oil in a pan until transparent.
3. Prepare a baking dish with food foil.
4. Chop the fillet pieces with salt and place on a baking sheet. On top of the fish, distribute the sauteed onions, sprinkling with bay leaf, which is pre-chopped. Pour mayonnaise over the onion and then cover it with a layer of grated cheese.
5. Put the fish dish in the oven, which is preheated to 200 ° C, withstand about 35-40 minutes. Casserole readiness can be determined by the golden color of the mixture of cheese and mayonnaise.

Pollock in the marinade – cooking secrets

Experienced housewives without clues know how to put out pollock with onions and carrots, but beginners should still consider these tips. So, cooking pollock in the marinade has its secrets:

1. The dish will become more aromatic if, during cooking, add to the marinade a mixture of herbs for fish or suneli hops and a lavrushka with clove buds.
2. Before sending pieces of fish to the roasting pan, they should first be rolled in flour – so pollock will be with a crust, and the marinade will become thicker.
3. The taste of the dish can be improved by rubbing carrots on a grater designed for shredding Korean salads.