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Preparation Time
1 h
Cooking Time
1 h
Serves
4
Cuisine
Soviet USSR
Difficulty
Categories
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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.
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Serves:
pollock fresh - 1 kg
Bulb onions - 2 pc
Carrot - 3 pc
tomato paste - 2 tbsp
Cider vinegar - 1 tbsp
Pepper black peas - 5 pc
Carnation - 3 pc
Bay leaf - 2 pc
Salt - to taste
Sugar - to taste
Vegetable oil - to taste
Flour - to taste
1
First prepare the fish - fillet the carcass, removing the head, fins, backbone, and remove all bones. Cut the fillet into portioned plates.
2
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.
3
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.
4
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.
5
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.
6
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.
Serves:
Fat
121
Carbs
236
Protein
189
Kcal
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