Pollock under the marinade - a dish beloved by many from the Soviet times. The fish won the national love, firstly, because it cooks with an accessible set of vegetables (onion, carrot), and secondly, because it can be served both hot and cold, with the second option being more important.
Alaska pollack - a classic recipe
As the fish under the marinade is a folk dish, it does not have a specific classic recipe, but there are several variations on which it is customary to rely during cooking. One of them we will discuss in this recipe.
Ingredients:
- pollock - 440 g;
- carrots - 135 g;
- vinegar - 35 ml;
- onion - 140 g;
- flour - 25 g;
- vegetable oil - 45 ml;
- tomato paste - 55 g.
Preparation
Preliminary checking fish fillets for bones, divide it into equal pieces, season and roll in flour. Each of the fillet pieces is browned in an abundance of vegetable oil.
In the second bowl, take the preparation of the marinade. Save the sliced vegetables and pour them with a solution of tomato paste in half a glass of water. When the liquid boils, pour in the vinegar, add salt with sugar to taste.
Transfer the fish to any dish and fill it with the prepared marinade. Pollock in marinade can be served immediately or sent to the refrigerator for a couple of hours.
Fillet of pollock under marinade - recipe
If you do not want to use tomato paste, but cook fish out of season, replace it with tomato juice. Its natural salinity will well season the fish during prolonged quenching. However, it should be taken into account that during roasting you should not bring Alaska pollock to the full readiness, it should only grasp a rosy crust from the outside.
Ingredients:
- pollock - 1.2 kg;
- carrots - 390 g;
- onion - 210 g;
- garlic teeth - 4 pcs .;
- tomato juice - 470 ml;
- ground paprika, fennel - 1 teaspoon;
- pinch of cumin;
- flour - 45 g.
Preparation
Dividing the fish into pieces, season them and roll in flour. Fry the pieces until browned and set aside on a separate dish. Fry the sliced vegetables and season them with paprika, cumin and fennel. Do not forget about the salt. Once the pieces are half cooked, divide the roast in half. For one half lay out the fish, distribute the remaining vegetables from above and fill the dish with tomato juice. Stew pollack in marinade with carrots for about 40 minutes, and then serve, pre-cooled to room temperature.
How delicious to cook fish pollack under marinade?
A slightly more refined version of the dish is prepared not with the addition of vinegar, but on the basis of white wine and the basis of the sauce is fresh tomatoes, which, if desired, can be replaced with fruits closed in their own juice. An unusual taste of our marinade will provide a stalk of celery among the usual set of vegetables like carrots and onions.
Ingredients:
- pollock - 460 g;
- dry white wine - 245 ml;
- onion - 95 g;
- garlic teeth - 2 pieces;
- a stalk of celery - 1 piece;
- carrots - 175 g;
- tomatoes - 390 ml.
Preparation
Instead of frying, we will boil the fish in an unusual mixture of wine and water. Pour a glass of white dry to a liter of ordinary water and bring to a boil. Lower the pieces of fish into the boiling liquid and scald for about 3 minutes. Finished Alaska Pollack on a separate dish.
Spare the onions, carrots and celery pieces. Add the garlic and pour in the tomatoes. Once the sauce boils, and the vegetables soften, season the marinade with salt and pour it over pieces of pollock. If you want to serve fish as a snack, then cool it, but if pollock is a hot dish on the table, then place it in the oven at 150 degrees for 15 minutes.