How to cook Pollock in sour cream?

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2018-04-01 07:55:08

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Pollock in cream – it is the taste of childhood. With this small marine fish of the family Gadidae, I know for a long time. Gave it to us every Thursday (if you remember, it was a fish day) and in kindergarten and at school, because Pollock is very low in fat, and it is well absorbed. The meat of this fish provides us with a complete protein, as a valuable source of selenium and phosphorus. As well as Pollock, contains a number of important vitamins (especially B12) and nourishes our body with sodium, potassium, zinc, and copper.

Doctors recommend to include the meat of Alaska Pollock in the diet of nursing mothers and pregnant women because it stimulates the thyroid gland, digestive and nervous systems, and even participate in cellular respiration. Pollack useful for elderly people, and children, as it helps to preserve eyesight, strengthen bones, teeth and supports the cardiovascular system and liver. In the Pollock bones a bit, and most importantly in it, like any river fish, dangerous bones that can get stuck in the throat, so it is used in the nutrition of children in kindergartens.

Pollock in sour cream is a low calorie dish (the fish has 75-81 kcal per 100 gr.), but it all depends on the recipe that you have chosen. For the price of this fish is inexpensive, and therefore accessible to all segments of the population. In addition, if you competently, with a soul to cook it, it turns out very tasty and nutritious dish. Personally, I like Pollock in sour cream, although variants of its preparation there is a great variety. I mentioned the way of cooking Pollock allows you to more fully reveal the taste of the fish, giving it flavor and juiciness. Be sure to try to cook fish this way, and I am sure that you and your guests will love.

I Now you in detail step by step will tell you how to prepare fish in sour cream. For this we need very simple ingredients that are available in almost every store: pounds of Pollock, 300 ml milk, 1 tablespoon of vegetable oil, 200 gr. sour cream 15 % fat, 5 tablespoons flour, 2 medium head of onion, one large carrot, parsley, dried, 1 teaspoon oregano and finally salt and ground black pepper.

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First, we need Pollack to clean the scales, remove all the fins, remove the innards, and with them the black film off so bitter. Then well wash and cut into portions. Pour the fish with milk and soak about an hour. If you have time, you can and one and a half hours to wait.

In the meantime we need to wash and clean the carrots and grate it on the largest grater. Next, wash and peel the onion, cut into cubes of medium size. Then put the flour on a flat plate and carefully with the salt mix. In the next step the fish must be removed from the milk and roll the pieces of fish in flour, place on a cutting Board. You then need to take a frying pan, pour vegetable oil and put in it (when warmed up) pieces of Pollack. Pollock should fry evenly from both sides until it Golden. Then the fish should be covered with chopped onions and grated carrots . After that, all the sour cream to dilute to a liquid state, preferably boiled water. Diluted sour cream to pour into the frying pan where we fried Pollock with onion and grated carrots.

It's time to season with salt and pepper and add the dried herbs, including oregano. Pollock, braised in cream sauce cooked on a slow fire, so cover the pan and patient. Twenty minutes later the dish can be served to the table.

And while you can set the table, spread the tablecloth and arrange the instruments. By the way, in the Pollock school in sour cream served with crumbly buckwheat or boiled rice or with mashed potatoes or ragout of fresh vegetables. But you can come up with your own garnish to the fish.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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