Pollock is a fish of the family Gadidae. This is one of the products record for iodine content. It is also known that in the liver of vitamin A more than in cod liver oil. That is why dishes where the main ingredient is Pollock, it is necessary to include in the diet of pregnant and lactating mothers. The meat of Alaska Pollock and other species of the cod family, is considered a dietary, and it is very useful, both the old and young people.
In Addition to a large number of beneficial properties that Pollock is famous for its excellent eating qualities, so is used in kitchens around the world, and especially in Japanese and Korean. Experienced chefs know that a gentle, neutral taste, Alaska Pollock is necessary to dilute the piquancy and sharpness of various spices. In this case, the taste and aroma of the dishes from this fish will delight you with extraordinary sensations.
What can you make from a Pollock? It all depends on your imagination and taste. Let's look at a few recipes.
Alaska Pollock Fillets, garnished with vegetables
Prepare three things fillet of Pollock, two bell peppers (yellow and red), a bunch of parsley bunch of dill, a jar of pickled mini corn, four tablespoons of tablespoons of sour cream, a condiment for fish, a little salt and black pepper (coarse ground), one teaspoon tablespoon of olive oil.
Pollock Fillets a little sprinkle of fish seasoning. Chop the dill and parsley, half green place to fish. Then on each fillet put on mini-corn. Next, wrap each fillet in a roll and secure with toothpick or wooden skewer. Now place the form, which will bake it.
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Combine the sour cream with the rest of the greens (leave a little bit of greens for garnish), pepper and salt. Then pour this sauce your fish rolls and place them in the oven for 15-20 minutes.
Cut into half rings the bell peppers, salt, pepper. Then fry in olive oil for 2-3 minutes, then cover and turn off.
Serve fish rolls to the table with the corn and pepper, garnish with remaining herbs and drizzle with remaining sauce.
Fillet of Pollock cooked in scrambled eggs
It is Necessary very little: a piece of frozen Alaska Pollock(fillet), one egg, 50 ml milk.
Take the fillets of Alaska Pollock frozen and put in the pan (oil is not necessary). While the fish defrosts, make the sauce. For this you need some milk and egg, mix well. Now, when the broth is boiling, pour the fillet with the sauce and season with salt. Get something like an omelette. When your dish is ready, sprinkle it with fresh herbs.
Pollock, braised with ham and cheese
For this you will need 600 grams of fish, 150 grams of smoked brisket, 100 grams of grated cheese, 40 grams margarine or vegetable oil, 200 grams tomatoes, 100 grams of pickled cucumbers, 400 grams of boiled potatoes, mustard, aromatic herbs.
Cut the fish skin into pieces 3 cm thick and place in greased form. Pollock brush a thin layer of mustard, then on each slice put a slice of bacon or ham. Now pour in the form of a little water or fish broth, sprinkle with grated cheese.
Bake the Pollock in the oven until they are soft and browned. Serve, sprinkled with parsley or garnish the top with slices of tomato.
Pollock in tomato sauce
To cook a tasty fish, you will need four fresh or frozen fish, juice or tomato paste two large size carrots, one onion, a little pepper, salt, vegetable oil and a little flour.
Defrost the fish and cut into serving pieces. Then each piece of pepper, salt, roll in flour and put in a pan or in the skillet with heated vegetable oil. Sear the fish on both sides for two minutes.
Now seared Pollock put on a dish. Then start frying, always cooked and fruit peeled and diced carrots and onions.
After three minutes, pour a glass of tomato juice. Boil it for three minutes and place the fried pieces of Pollock.
Make a small fire. Cook the fish for another five minutes, turning occasionally.
This dish is delicious both hot and cold.
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