A good home chef always knows how to prepare a gastronomic masterpiece from a simple product. Stewed pollock in carrot gravy is a healthy dish that will diversify your menu.
Recipe content:
- Choosing a quality product
- Ingredients
- Step by step cooking
- Video recipe
Pollock is an inexpensive fish with a mild taste, which makes it less preferable than herring, pink salmon and other types of fish. But on the other hand, it is more versatile in preparation. Thanks to this, you can cook many different delicious dishes with it, combining it with all kinds of products and spices.
Pollock can be fried in a pan, in batter, breading or without them, or you can stew with vegetables - carrots, onions, bell peppers, tomatoes, zucchini, etc. These dishes not only taste great, but are also low in calories.
Pollock contains a lot of useful substances - easily digestible protein, minerals (calcium, iron, sulfur, iodine, phosphorus, etc.) and vitamins (A, group B, PP). It has antioxidant properties that normalize blood pressure and blood sugar levels, protect cells, improve cell metabolism, increase mental alertness, and lower cholesterol levels.
Choosing a quality product
You should buy fish with light eyes without blood filling and darkening, with a natural pleasant fishy smell, with elastic flesh, after pressing which, the surface is quickly restored. However, pollock is most often bought by ice cream, the quality of which is difficult to determine. However, there are still 2 secrets.
The defrosted carcass is lowered into water. If the product is stale, then the fish quickly floats to the surface. You can also pierce the carcass with a hot knife. If you hear the smell of rot, then the fish is stale. It will also indicate the freshness of the fish, the difficulty of cutting it. If the product is fresh, then the meat will be difficult to separate from the bone. In rotting fish, the meat exfoliates from the bones on its own.
- Caloric content per 100 g - 122 kcal.
- Servings - 15 slices
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pollock - 3 pcs.
- Carrots - 3 pcs.
- Garlic - 3 cloves
- Tomato paste - 3 tablespoons
- Seasoning for fish - 1 tsp
- Allspice peas - 5 pcs.
- Dried celery root - 1/2 tsp
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Cooking stewed pollock in carrot gravy
1. Defrost pollock naturally without using a microwave oven. Wash the carcasses under running water and dry well with a paper towel. Then cut the fish into equal pieces, about 3-4 cm each.
2. Put the pan on the stove, pour in refined vegetable oil, which is well heated. Send fish pieces to fry. Fry them first for 2-3 minutes over high heat, then reduce the temperature to medium. Cook the pollock until light golden brown.
3. Place the fried fish in a saucepan for stewing. It is advisable that the pan has thick walls and a bottom, then the fish will stew evenly and will not burn.
4. While the fish is cooking, peel the carrots and grate them on a coarse grater. A food processor can be used for this process.
5. Fry the carrots until golden brown and add tomato paste, chopped garlic, bay leaf, peppercorns, dried celery root, salt, fish seasoning and black pepper.
6. Fill everything with water and simmer the carrots with spices for about 5-7 minutes.
7. After that, pour the fish into the carrot gravy, cover the pan and simmer the pollock over low heat for 35-40 minutes.
See also a video recipe on how to cook hake fish in tomato and vegetable sauce.
