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

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.

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.

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

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

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.

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.

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.

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

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.

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.

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

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

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!