Pollock In Polish Sauce. Step-by-step Recipe With Photo

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Pollock In Polish Sauce. Step-by-step Recipe With Photo
Pollock In Polish Sauce. Step-by-step Recipe With Photo

Video: Pollock In Polish Sauce. Step-by-step Recipe With Photo

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Pollock in sauce in Polish dietary dish for thrifty housewives. Economical does not mean tasteless. Alaska pollock, despite the fact that it is one of the most inexpensive commercial sea fish, can compete with its elite relatives in taste and quality. Fillet or carcass is suitable for the recipe. You will have to tinker with a whole fish a little more than with fillets. For a side dish, I advise you to cook mashed potatoes or boil rice - fish with gravy and potatoes is a hearty second dish that will appeal to both adults and children.

Pollock in polish sauce
Pollock in polish sauce

If the pollock sauce is too thin, then before adding the eggs, stir a tablespoon of wheat flour in a little cold water, pour into a saucepan and boil for a few minutes.

According to this recipe, you can also cook sea bass, hake and cod, in a word, any fish from the cod family, and not only.

  • Cooking time: 40 minutes
  • Servings: 4

Ingredients for pollock in a polish sauce

  • 1 kg of frozen pollock;
  • 150 g of onions;
  • 150 g carrots;
  • 5 chicken eggs;
  • 20 g butter;
  • 80 ml cream;
  • salt, pepper, bay leaf;
  • sweet paprika, herbs for serving.

Method for preparing pollock in polish sauce

We defrost the fish, clean it from the scales, cut off the tails, fins, remove the insides (if any). Cut the fish together with the ridge and bones into pieces of about 10 centimeters.

We clean the fish
We clean the fish

Let's prepare the vegetables. Chop the onion finely.

Chop the onion
Chop the onion

Grate fresh carrots on a coarse grater or cut into thin strips.

Rub the carrots
Rub the carrots

Put a piece of butter on the bottom of a heavy-bottomed saucepan or deep roasting pan. Put the finely chopped onion on the butter, then put the grated carrot.

Put pieces of fish on vegetables, pour everything together with cold water. Add salt to taste, add bay leaves and a few black peppercorns.

Put butter in a saucepan, put onions, carrots, put fish and spices on top. Fill with cold water
Put butter in a saucepan, put onions, carrots, put fish and spices on top. Fill with cold water

We close the pan with a lid tightly, cook over low heat for 20 minutes after boiling. This time is enough to cook almost any fish.

Cooking fish on low heat for 20 minutes
Cooking fish on low heat for 20 minutes

We take out the boiled fish from the pan, we catch the bay leaves. We put the sauce on the stove, boil it for 10 minutes, then grind it with a submersible blender or rub it through a sieve until a homogeneous mass is obtained in density resembling liquid sour cream.

Take out the fish and bay leaves from the broth. Boil the broth and grind with a blender
Take out the fish and bay leaves from the broth. Boil the broth and grind with a blender

While the sauce is being prepared, cook hard-boiled chicken eggs, rub on a fine grater.

Rub a hard-boiled egg
Rub a hard-boiled egg

Add grated eggs and heavy cream to the pan, bring to a boil, remove from the stove. Instead of cream, you can add sour cream, it must be fresh, you cannot boil with sour cream for a long time - it will curl up.

Add grated eggs and heavy cream to the pan, bring to a boil, remove from the stove
Add grated eggs and heavy cream to the pan, bring to a boil, remove from the stove

We separate the fish from the bones, put it in a deep plate. We carefully sort out so that small bones do not get into the dish, especially if children eat it.

We disassemble the fish and take out all the bones
We disassemble the fish and take out all the bones

Fill the fish with hot sauce, sprinkle with sweet paprika. Decorate the dish with fresh herbs before serving. Bon Appetit!

Fill the fish with hot sauce, sprinkle with sweet paprika and herbs
Fill the fish with hot sauce, sprinkle with sweet paprika and herbs

Finely chopped dill and parsley can be added to the sauce 2-3 minutes before cooking, it will be even tastier.

Pollock in polish sauce
Pollock in polish sauce

By the way, pollock reaches a length of 90 centimeters, weighs up to 5 kilograms, and its maximum life span is 15 years. True, I have never had the opportunity to cook such large and elderly specimens for dinner.

Pollock in Polish sauce is ready. Bon Appetit!

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