Name: Pollock in marinade
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Cuisine: Soviet USSR
Ingredients: pollock fresh - 1 kg; Bulb onions - 2 pcs.; Carrot - 3 pcs.; tomato paste - 2 tbsp.; Cider vinegar - 1 tbsp.; Carnation - 3 pcs.; Pepper black peas - 5 pcs.; Bay leaf - 2 pcs.; Vegetable oil to taste; Flour to taste; Sugar to taste; Salt to taste

Soviet USSR

A popular appetizer of the Soviet era - pollock with marinade - is once again arousing great interest today. It is an eternal, timeless classic, tasty, favorite, prepared from available products. This is one of the first dishes that beginners learn to cook, which is not strange at all, because pollock with marinade is a fairly simple dish. In principle, you can serve any white fish under marinade - pollock, cod, haddock, perch, pike. The main thing is that it should be without small bones, and even better - to cut the carcass into fillets, removing all the bones. For marinade you will need onions, carrots, tomato paste and some spices, and its flavor is regulated by bite and sugar. Serve such fish under a marinade can be both hot and cold, the main thing is to let it boil for a few hours.

First prepare the fish - fillet the carcass, removing the head, fins, backbone, and remove all bones. Cut the fillet into portioned plates.

Salt and pepper the pollock pieces, coat in flour and fry in a frying pan in heated vegetable oil. Fry the fish on both sides until golden. Transfer to a plate and let cool slightly.

Prepare the marinade. Grate the carrots on a coarse grater or cut into strips. Cut the onion into half rings. Heat 3 tbsp of vegetable oil in a deep frying pan or saucepan, fry the onion for 3 minutes. Add the carrots, stir and fry together for 5 minutes.

Dilute the tomato paste in a glass of warm water and pour into the vegetables in the pan.Salt, pepper, add all the spices and a whisper of sugar, taste to taste.Bring to a boil, reduce the heat and stew, covered with a lid, for 7 minutes.

Put the fried pollock into the marinade so that the liquid completely covers the fish.If it is not enough, add hot water.Bring to the boil again, reduce the heat, pour in the vinegar and simmer for another 10 minutes. Remove from the heat.

Cool the cooked pollock under the marinade and keep it for at least 1 hour. Even better, put it in the fridge overnight, during which time the flavor of the dish will be balanced and become more intense.

Pollock in marinade

Ukrainian

Buns stuffed with mushrooms are a fragrant, hearty, and comforting dish, perfect for breakfast, a snack, or a warm dinner. In an air fryer, the buns turn out especially appetizing: with a crispy, golden crust and a tender, juicy filling inside. If you don't have an air fryer, no problem – these buns bake wonderfully in the oven too, retaining their rich flavor and pleasant texture.

The mushroom filling is juicy and aromatic, with a subtle mushroom note and a creamy undertone. To make the dish even more interesting, you can add garlic, herbs, cream, or a little chicken fillet to the mushrooms.

Besides button mushrooms, other types of mushrooms are also suitable: oyster mushrooms, wild porcini, birch boletes, or chanterelles. Each type of mushroom will give the dish its own special aroma and character, making the stuffed buns a truly homemade and delicious treat.

Mushroom-Stuffed Buns in an Air Fryer

European

Baked tomatoes are love at first bite. You can't even compare them to fresh ones because they are completely different - more tender in taste and juicier. Knowing this, simply stuff them with ingredients that cook quickly.

Roasted tomatoes

Meatballs are an excellent culinary find when you don't have time to cook. If you have one universal recipe for this meat dish, you can serve it with potatoes, pasta, rice, or buckwheat.

Veal meatballs

Vegetarian, light, tasty, and fragrant! Eggplant cutlets are tender, hearty, and on the outside indistinguishable from meat ones. You won’t immediately determine what they’re made of, even after tasting them. The best way to diversify your everyday menu. Serve them on their own, with a side dish, salad, or various sauces.

Eggplant patties

Delicious, beautiful, healthy, and low-calorie appetizer! Pork aspic with gelatin is notable because it does not require feet, which help chill the aspic. Gelatin does an excellent job in this role. The appetizer can be made from any part of the carcass, even just from boneless meat.

Pollock in marinade

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