Pollock marinated carrots and onions — how to cook in the oven or a slow cooker recipes with photos

Amazingly delicious dish, which is useful for both children and adults, is a stewed Pollack with onions and carrots, because the fish a lot of phosphorus, and a special thanks to the marinade it comes out tender. Find out how to cook this dish according to recipes, known since the days of the Soviet Union.

How to cook fish marinade

An exquisite dish that has a rich aroma, is Pollock in the marinade with carrots and onions, though doing it from the most simple ingredients. To prepare fish marinade, you need to have only the very carcass, vegetables, oil and spices. Another marinade you can use mayonnaise, sour cream or tomato paste – optional components choose on taste. Fish can be taken fresh or frozen – the taste is not affected.

How to marinate Pollock

You must first prepare the vegetables: RUB the carrots, onion chopped. Further, the basic components that make up the marinade for Pollock, passiruyte, and after adding a diluted paste of tomatoes, stewed and flavored with a chosen mistress of spices. Fry the pieces of fish, they pour the resulting vegetable mixture and serve or let it stand and soak.

Pollock marinated – recipe with photos step by step

This type of fish must be included in the diet of the adult and child, because the product is rich in all the body needs trace elements and most vitamins, another advantage of fish is its budget price. If your great-grandmother or grandmother did not teach me to cook Pollock, then select the recipe of fish marinated and try this dish.

Fish under marinade – classic recipe

  • Cooking time: 4 hours 36 minutes.
  • Number of servings: 3 persons.
  • Calorie meals: 149 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

To understand what the taste of this fish, you need to first try out the simplest way that will help you to understand how to cook Pollock with carrots and onions. This kind of dish can serve as an appetizer or served with a side dish – here you have to decide. View the classic recipe of fish marinated and try to reproduce it yourself.

Ingredients:

  • onion – 1 PC.;
  • tomato paste – 3 tbsp;
  • vinegar – 30 ml;
  • vegetable oil – 50 ml;
  • flour – 100 g;
  • Bay leaf – 1 PC.;
  • cloves – to taste;
  • sugar – 1 tsp;
  • allspice – 6 peas;
  • carrot – 1 PC.;
  • fish – 400 g;
  • salt – to taste.

Method of preparation:

  1. From Pollock to cut the fins, remove from the carcass the entrails, washed, thinly slice. Slices of pickle, sprinkle with pepper (peas preferably before use grind). Leave blank, even saturated.
  2. Put the flour on a flat plate and roll the fish so that each piece on all sides zapanirovat.
  3. The pan preheat along with poured on the surface with oil. Fry the fish for 20 seconds on both sides on high heat, watch that the pieces don’t burn.
  4. Chop onions, send the roaster to passerovat, carrots grate, add to it. Simmer vegetables, stirring occasionally, 8 min.
  5. In a future marinade, cooked in the pan, pour the tomato paste, diluted with water, leave for another 5 mins at the end to put out the condiments, pour the vinegar.
  6. Pieces with a Golden crust, pour a filling of carrots and onions, leave for 4 hours to be saturated with the aroma of spices.

Pollack stew with carrots and onions

  • Cooking time: 55 minutes.
  • Number of servings: 3 persons.
  • Calorie serving: 121 calories.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

An interesting taste of the dish will work if the fish marinate in the lemon juice to a boil and the gravy then add the yoghurt – so it will be more tender. Recipe Alaska Pollock stew with carrots and onions, involves production of protein-rich complete meal or very hearty snack – as you like. Check out how to cook this delicious and healthy dish.

Ingredients:

  • carrots – 2 PCs.;
  • salt – 3 g;
  • black pepper – 2 g;
  • oil (rust.) – 30 ml;
  • tomato juice – 250 ml;
  • lemon – 1 PC.;
  • Pollock – 0.5 kg;
  • natural yoghurt – 125 ml;
  • onion – 1 PC.

Method of preparation:

  1. Fish wash, remove carcasses from the scales, cut into large strips. Pepper, sprinkle with salt harvesting. Cut the citrus, squeeze the fish pieces the juice, stir and leave it for 20 min.
  2. The onion finely crumble, carrot, clearing, cut into strips. All the vegetables and fry, so the carrots have become soft, season. Pour the cook a glass of tomato juice, stir and leave to potosinas 5 min. Before turning off the plate pour the yogurt.
  3. To shift the marinated fish pieces in a large kettle, pour tomato-yogurt mixture. Without covering the pot with a lid, leave the dish to stew for 15 minutes.

Pollock in the oven with carrots and onions

  • Cooking time: 1 hour 36 minutes.
  • Servings: 4 persons.
  • Calorie meals: 89 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

If you want to get a real masterpiece of cooking for a minimal cost, then this option you will enjoy. The recipe suggests adding wine when cooking the marinade, but you can not worry and give the dish even children, because the alcohol will evaporate and the fish will simply become more aromatic. Check out how to cook the Pollock in the oven with carrots and onions.

Ingredients:

  • garlic – 2 cloves;
  • carrots – 2 PCs.;
  • oil (rust.) – 30 ml;
  • black pepper – 2 g;
  • red wine – 50 ml;
  • onions – 2 PCs.;
  • paste tomatoes – 2 tbsp;
  • Pollock – 800 g;
  • salt – 3 g.

Method of preparation:

  1. Carrots clean, RUB. Onions cut into rings. Put vegetables in a deep pan with hot oil. Saute 5 min. Add 2 tablespoons of tomato paste, simmer for another 3 min pour in a container of wine, salt harvesting, the pepper, and then remove the dish from the stove.
  2. Fish carcass to butcher, to clean off the scales, cut off the fins, cut the slices thinner.
  3. Take a baking dish, grease it. On the bottom put half of passerovannym vegetables and chopped garlic, on top lay a layer of fish, then cover them with the remaining marinade.
  4. To lay the foil over the form, send a blank bake for 40 minutes, putting the optimum temperature.

Fish under marinade in a slow cooker

  • Cooking time: 1 hour 30 minutes.
  • Servings: 4 persons.
  • Calorie serving: 129 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

Pollock can be eaten any: boiled, fried, baked, but much softer and juicier the meat will be fish in the slow cooker. Recipe with photo will help you make the marinade, which has a very interesting flavor thanks to the sour cream in which to prepare the main vegetables. Fish under marinade in a slow cooker to taste a little bit like steam, but prepared according to this recipe, it will be much tastier.

Ingredients:

  • sour cream – 180 ml;
  • onions – 120 g;
  • Pollock – 900 g;
  • vinegar – 5 ml;
  • water – 180 ml;
  • sugar – 35 g;
  • carrot – 150 g;
  • spices, salt – to taste.

Method of preparation:

  1. A large carcass of the fish to gently clean the intestines, remove the scales, cut into small pieces, put them in a bowl, sprinkle selected to taste with spices and herbs, salt. Capacity to cover the film, so that the work piece is slightly marinated.
  2. Pour into multimarochnaya pot of oil, putting the mode «Roasting» and fry the pieces until it will turn brown on each side take up to 5 mins to put the Fish while on napkins to oil dripping.
  3. Carrots to RUB, the onion cut into thin rings, sprinkle them all too, and sauté 7 minutes without changing the mode of technology. To finish cooking the marinade, adding in a bowl the sour cream, vinegar, dry spices, and for flavor you can put a couple of pieces of bayberry.
  4. Put the fish in a mixture of vegetables in sour cream, pour the water.
  5. To set the device mode, Braising, leave the dish to simmer for 15 minutes, then moved to «warm up», to continue cooking for another 40 min.

How to fry Pollock in the pan

  • Cooking time: 1 hour 10 minutes.
  • Number of servings: 5 persons.
  • Calorie meals: 149 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

The fish is delicious, as if you did: boiled, fried, baked. Did you know, for example, fried pieces of fish well with the marinade carrots, onions and a not so common ingredient for fish dishes – milk? Learn how to fry the Pollack in a pan and then put these pieces of fish with a delicious crust in the dairy-vegetable mixture.

Ingredients:

  • flour – 150 g;
  • onions – 3 PCs.;
  • black pepper 0,2 tsp.;
  • milk – 350 ml;
  • fish – 1 kg;
  • oil (rust.) – 30 ml;
  • salt 0,2 tsp;
  • carrots – 4 PCs.;
  • seasoning for fish to taste.

Method of preparation:

  1. Thawed or fresh carcass rinse, cut off the fins, a portion to be cut.
  2. Each piece of fish rubbed with salt, and then fold the blank into a bowl and petrusite ground pepper and special seasonings to enhance the taste of fish. Gently stir the slices, leave to marinated.
  3. Chop onions rings and carrots grate large chips.
  4. Pour the flour onto a plate, roll the fish on all sides. Send the pieces on a hot surface of the pan, and fry, paying for 5 minutes on each side.
  5. The fish sprinkle onion rings on top to spread the carrot layer, to fill in the blank with milk, salt, flavoring and spice add a pinch of pepper.
  6. Cover bowl with a lid, saute the fish in marinade for 30 min.

Pollock fillets marinated

  • Cooking time: 2 hours.
  • Number of servings: 3 persons.
  • Calorie meals: 127 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

When marinating fish takes on a great taste, but for cooking this fish, you can use the recipe introduced by the famous chef Ilya Lazerson. Pollock fillets marinated roasted vegetables are juicy, tasty and spicy fish dish, which is delicious regardless of what it serves: hot or cold.

Ingredients:

  • fish fillet – 3 PCs.;
  • salt – 1 tbsp;
  • sugar – 1 tbsp;
  • onions – 2 PCs.;
  • carrots large 1 PC.;
  • celery root – 100 g;
  • water – 0,5 l;
  • vegetable oil – 45 ml;
  • flour – 0,5 tbsp.;
  • Bay leaf – 1 PC.;
  • black pepper – 3 PCs.;
  • vinegar 9% – 3 tbsp;
  • tomato paste – 3 tbsp

Method of preparation:

  1. Pollock fillet to separate from the carcass, cut into pieces a La carte. In a container add salt and sugar in equal proportions, diluting the components with water. To this mixture, place the fillets and leave for 15 minutes.
  2. Vegetables wash, peel and chop: onion – half rings, carrots and celery – thin strips.
  3. Drain the fillets from the liquid with a sieve. In a pan pour sunflower oil, fish vyvaljat in flour, and fry on both sides. Then place the fillet into a form that is suitable for marinating.
  4. In the pan to fill up all the vegetables and warm them there, stirring, then add the Bay leaf, pepper, sugar. Mix ingredients, pour them table 9% vinegar, and then add the tomato paste, salt the entire vegetable mixture.
  5. Pour the marinade into the fish and cool. Leave the dish to Pollock marinated carrots and onions are well marinated.

Pollock in mayonnaise in the oven

  • Cooking time: 60 minutes.
  • Servings: 4 persons.
  • Calorie meals: 156 kcal.
  • Purpose: for lunch.
  • Cuisine: Slavic.
  • Level of preparation: easy.

Fish baked are much healthier than fried. So using fillet fish, make a dish, characterized by its tenderness and gentleness – Pollock in mayonnaise in the oven. Succulent fish pieces will give a «coat», under which they will be prepared, consisting of Russian cheese, mayonnaise and onions. Spices you can add to taste, but here are best suited the Bay leaf and salt.

Ingredients:

  • Alaska Pollock fillet – 400 g;
  • onion – 1 PC.;
  • mayonnaise – 2 tbsp;
  • Russian cheese – 100 g;
  • Bay leaf – 1 PC.;
  • salt – 1 tsp;
  • sunflower oil – 1 tbsp

Method of preparation:

  1. Fillet cleaned of small bones, if they are, cut into serving pieces.
  2. Onions washed, chopped cubes, sauté in sunflower oil in a frying pan until clear.
  3. Prepare form for baking, zastelil food foil.
  4. Fillet pieces to pritrusit salt and place on the baking sheet. On top of the fish to distribute the browned onions, sprinkling Bay leaves, previously crushed. On top of the onions pour the mayonnaise, and then cover it with a layer of grated cheese.
  5. Fish dish place in oven that is pre heated to 200 °C, withstand approximately 35-40 minutes. The willingness of the casseroles can be identified by the Golden color of the mixture of cheese and mayonnaise.

Pollock in the marinade – cooking secrets

Experienced hostess without tips know how to put out Pollock with onions and carrots, but beginners still need to take into account these tips. So, cooking Pollock in the marinade has its secrets:

  1. The dish will be more fragrant, if in the cooking process add to the marinade herb blend for fish or Khmeli-suneli and Bay leaf with clove flower buds.
  2. Before sending the fish pieces on the pan, they should first roll in flour – so Pollock will be crunchy, and the marinade will become thicker.
  3. The taste of food can be improved by rubbing carrots on a grater designed for shredding salads in Korean.

Video: Pollock marinated