Pollock stewed in sour cream

Pollock stewed in sour cream

Fish dishes are healthy and low-calorie; nutritionists recommend them to those who want to lose weight, as well as to people suffering from diabetes, cholecystitis, and vascular diseases. One of the most accessible varieties of fish is pollock. It is relatively cheap, but is one of the goods richer in valuable substances. Not all housewives favor him. The problem is that this fish does not have a lot of fat, and dishes made from it often turn out dry. In fact, everything depends on the chosen recipe and adherence to the technology for making the snack. Even inexperienced cooks can cook pollock stewed in sour cream.

Individual manufacturing

In order to deliciously stew pollock in sour cream, great skill is not required. Moreover, most often fresh frozen fish carcasses go on sale, already gutted and without heads. This greatly simplifies the initial processing of the product. But knowledge of several points is necessary if you want to get a guaranteed good result.

• Do not defrost fish in warm water or in the microwave. Pollock already does not have the highest juiciness, and with a sharp temperature change, due to the configuration of the protein structure, it will become completely dry. Let the product thaw in the refrigerator, then it will remain juicy.
• Be sure to remove the fins before making. This can be easily done with kitchen scissors.
• When washing the carcasses, remove the black film inside. If you leave it, the fish will taste bitter.
• The pollock is not stewed completely, but cut into portions.
• Pollock will be tastier if you marinate it before stewing. For this, lemon juice mixed with pepper and herbs (thyme, basil, parsley) is most suitable.
• Often the fish needs to be fried before stewing. In this case, it is best to bread it in flour. Breadcrumbs are suitable only in those cases when the fish is fried and not stewed in sour cream.

You can stew pollock in sour cream using various methods and according to various recipes. The manufacturing development will also depend on the chosen option.

Pollock stewed in sour cream with onions and carrots

• dry frozen pollock (carcasses with head) – 1.5 kg;
• onions – 0.4 kg;
• carrots – 0.4 kg;
• sour cream – 0.5 l;
• butter – 50 g;
• filtered water – 0.2 l;
• lemon juice – 5 ml;
• seasoning for fish, salt - to taste;
• flour – 80 g;
• chicken egg – 2 pcs.;
• vegetable oil - how much will be needed.

• Clean the fish, first cutting off the fins, removing the head and entrails. Don’t throw away the liver – you can use it to prepare other dishes. If your fish carcasses are already without a head, then the primary processing of the fish will not take much effort, and there will be no liver in it.
• Wash the fish under running water, remove the black film.
• Cut the carcasses into portions about 3 cm wide.
• Mix 3 tablespoons of vegetable oil with lemon juice and fish seasoning.
• Place the pollock pieces in the oil and roll them in the marinade with your hands.
• Leave the fish to marinate for 20-30 minutes.
• Wash and peel the vegetables. Cut the onion into small cubes, grate the carrots coarsely. Stir the vegetables.
• Beat the eggs in a bowl. You can add a little water and salt to them.
• Add flour, mix thoroughly.
• Grease a frying pan with oil and heat it up.
• Dip pollock pieces into the dough and place in a frying pan.
• Over medium heat, fry the fish on both sides until an appetizing crust forms.
• Place vegetables on fish, reduce heat.
• Sprinkle vegetable mixture with salt and pepper.
• Dilute sour cream with water, mix with melted butter.
• Pour sour cream sauce over the dish.
• Cover the pan with a lid and simmer the fish and vegetables for 30 minutes.

This recipe for making pollock stewed in sour cream is one of the most favorites. Fish prepared using it comes out juicy and tender, vegetables perfectly complement it, giving it a unique taste.

Pollock stewed in sour cream and tomato juice

• pollock (headless carcasses) – 0.5 kg;
• sour cream – 0.25 l;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• tomato juice – 0.25 l;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

• Rinse the pollock carcasses, removing the inner film. Dry, cut into pieces of approximately the same size.
• Steam or simmer with a small amount of water for 10–15 minutes.
• After removing the peel, cut the onion into thin half rings.
• Grate carrots for Korean salads. If this device is not available, you can use an ordinary grater with large holes.
• Heat vegetable oil in a frying pan.
• Place vegetables in it and fry them until they become soft.
• Add salt, spices and sour cream mixed with tomato juice. Wait for this mixture to boil.
• Place pollock pieces into the sauce and stir gently.
• Cover the pan with a lid and simmer the fish in sour cream for 20 minutes.

Tomato juice adds unique notes to the dish. The dish will be delicious both hot and cold. You can serve it with mashed potatoes or rice as a side dish.

Pollock fillet stewed in sour cream and garlic

• pollock fillet – 0.4 kg;
• sour cream – 150 ml;
• garlic – 2 cloves;
• dill – 100 g;
• lemon juice – 5 ml;
• olive oil – 20 ml;
• seasoning for fish, salt - to taste.

• Fillet the fish.
• Mix fish seasoning with olive oil and lemon juice. Marinate the fillet in the purchased sauce. It takes about half an hour to marinate.
• Rinse and shake off the dill. Chop it finely with a knife.
• Crush the garlic with a hand press.
• Mix sour cream with dill and garlic. If desired, it can be diluted with a small amount of boiled water (not more than 60 ml).
• Cut the pollock fillet into small pieces, place in a heated frying pan and lightly brown.
• Pour in sour cream sauce and simmer over low heat for 20 minutes.

Instead of a side dish for pollock stewed in sour cream and garlic sauce, you can serve potato salad or an appetizer of new vegetables.

Pollock stewed in sour cream and paprika

• pollock (headless carcasses) – 0.7 kg;
• sour cream – 0.25 l;
• ground paprika – 5 g;
• fresh dill – 50 g;
• water – 120 ml;
• onions – 150 g;
• salt - to taste;
• flour, vegetable oil - how much will be needed.

• Prepare the carcasses by cleaning them, removing the fins, rinsing them and drying them with a napkin.
• Cut into portions.
• Sift the flour, mix with a small amount of salt, you can add paprika or hot pepper.
• Heat oil in a frying pan.
• Bread the fish pieces in flour and fry on both sides until golden brown.
• Peel and cut the onion into thin half rings. Fry the onion in oil in an unsealed frying pan until golden brown.
• Add onion to fish.
• Mix sour cream with paprika, adding half a glass of water.
• Pour the sauce over the fish.
• Simmer covered for 25 minutes.

This dish has a slightly unusual, but very pleasant taste. The perfect side dish for it would be fried potatoes. Another side dish option is stewed or baked vegetables.

Pollock stewed in sour cream in the oven

• pollock carcasses without head – 0.6 kg;
• sour cream – 0.2 l;
• hard cheese – 100 g;
• dried dill – 5 g;
• milk – 100 ml;
• salt, seasonings - to taste;
• vegetable oil - 20 ml.

• Cut the pollock into pieces, having previously washed it and dried it with a towel.
• Place in a greased pan.
• Mix sour cream with milk, salt, seasonings, dried dill.
• Finely grate the cheese and mix with sour cream sauce.
• Cover the pollock pieces with the sauce.
• Preheat the oven to 190 degrees.
• Place the form with the fish in it. Cook for 30 minutes.

This recipe can also be used to stew pollock carcasses. In this case, the production time must be increased by 10 minutes, otherwise the recipe remains constant.

Pollock stewed in sour cream always comes out juicy and tender. You can prepare it according to various recipes - anyone will find an option suitable specifically for him.

Pollock in sour cream - recipes for making it in the oven, in a frying pan

Now we will prepare pollock stewed in sour cream. It is no secret that you need to eat fish often, as it is healthier than meat dishes. Our counters are filled with a variety of fish, and sometimes it’s quite difficult to navigate and choose the price that suits a family with any income, and what’s more tasty. These include pollock, a fish that is very popular among our population. It is low-calorie and suitable for proper dietary nutrition. Pollock dishes can be consumed by diabetics, people with vascular diseases, and excess cholesterol (Insoluble in water, soluble in fats and organic solvents.) .

The only drawback of pollock is that due to its low fat content, it lacks juiciness. But experienced housewives simply correct this flaw by stewing the fish with sour cream.

On the shelves of our stores, fish is usually sold already gutted, headless and frozen. This simplifies the work of housewives. Quite quickly defrost the carcass and you can select a recipe. We have already cooked pollock in batter , learned how to fry it deliciously , and you can get acquainted with the recipes on another page.

• 1 Pollock in sour cream with onions and carrots in a frying pan
• 2 How to cook pollock fillet in sour cream and garlic
• 3 Savory pollock in sour cream in a slow cooker - video
• 4 Pollock stewed in sour cream and cheese - recipe in the oven
• 5 Pollock baked in sour cream and onions in the oven
• 6 Pollock in sour cream in a frying pan - recipe with tomato
• 7 Pollock with sour cream and potatoes
• 8 Pollock stewed in sour cream with vegetables
• 9 Video recipe for fish stewed with sour cream

Pollock in sour cream with onions and carrots in a frying pan

The usual preparation of a delicious dinner or a second course for lunch. The tender sour cream sauce emphasizes the taste of the fish, and together they look unsurpassed on the plate.

• Pollock carcasses – 1.5 kg.
• Fat sour cream – 350 ml.
• Carrot.
• Onion.
• Sunflower oil – 2 huge spoons.
• Water - a glass.
• Salt, fish seasoning.

1. Trim the fins from the thawed carcass and divide into large steaks. Wash thoroughly and dry with a cardboard napkin.
2. Season the pieces with seasonings mixed with salt. Marinate for about half an hour.
3. Prepare the vegetables by chopping the onion into half rings and coarsely grating the carrots.
4. Fry the vegetables in hot oil until lightly browned. Pour in water and stir.
5. Place the fillet on top of the vegetables and cover with sour cream.
6. Simmer over low heat with the lid closed for 20 minutes.

How to cook pollock fillet in sour cream and garlic

A very tasty fish fillet dish. It cooks quickly and eats even faster.

• Fish fillet – 400 gr.
• Sour cream – 150 ml.
• Dill - several sprigs.
• Garlic - a couple of cloves.
• Olive (sunflower) – 20 ml.
• Lemon juice – 5 ml.
• Salt, seasoning for fish.

1. Rinse the carcass, remove the entrails, cut off the head and fins and tail. Divide into fillets, separating the meat from the backbone.
2. Pour oil, lemon juice into a bowl, add seasonings, salt and stir. Send portioned pieces of fillet to marinate. After half an hour, the fish is ready for the upcoming actions.
3. Grind the garlic cloves by passing through a press. Chop the dill sprigs. Add them to sour cream. If the sour cream is very fatty and thick, dilute with a small amount of water.
4. Pour oil into a frying pan and heat it well. spread the fillet, quickly fry until crusty on both sides.
5. Pour in sour cream sauce. Wait for the dressing to boil, then reduce the heat to the lowest setting. Simmer at a gentle simmer for 20 minutes.

Savory pollock in sour cream in a slow cooker - video

Here is the usual option for making fish in a slow cooker. There seem to be few goods, but the taste of the dish will not suffer from this.

Pollock stewed in sour cream and cheese - recipe in the oven

A fish under a cheese coat will go with success on a gala table. It’s okay that pollock is an economical representative of the inhabitants of the sea, but the taste is not inferior to almost everything with the highest price tags.

• Pollock without heads – 600 gr.
• Cheese – 100 gr.
• Sour cream – 200 ml.
• Milk – 100 ml.
• Vegetable oil – 20 ml.
• Dill, salt, seasonings.

1. Start production by preparing thawed carcasses. Rinse, cut off fins, cut into steaks.
2. Place in a greased pan.
3. Combine sour cream and milk in a bowl (or just add some water). Season with various spices to your own taste, chopped dill, and add salt.
4. Grate the cheese on the smallest grater and add to the sour cream sauce.
5. Pour into the mold with the fish.
6. Place on the middle rack of the oven preheated to 190°C for 30 minutes. If you decide to cook the whole fish carcass, increase the cooking time by 10 minutes.

Pollock baked in sour cream with onions in the oven

Another wonderful recipe for baking pollock in the oven on an onion bed. A few more fillet recipes can be found in another selection.

• Pollock fillet – 0.8 kg.
• Butter – large spoon.
• Sour cream – 250 ml.
• Onion – 2 heads.
• Lemon – ½ fruit.
• Flour - a large spoon.
• Dill - a small bunch.
• White pepper, salt.

1. Cut the cooked carcass into several pieces. Add salt and rub with lemon juice. Leave for half an hour to marinate.
2. Grease the pan with oil, spread the onion, chopped into half rings, in a thick layer on the bottom. Salt the vegetables.
3. Place the pollock pieces on top of the onion. Bake at 190 o C for approximately 20-30 minutes. The time depends on the size of the steaks.
4. At the same time, mix sour cream with flour, salt and pepper. Blend thoroughly with a blender to get rid of lumps.
5. Season the fish and return to the oven. Cook for another 10 minutes. When serving, sprinkle generously with dill.

Pollock in sour cream in a frying pan - recipe with tomato

The tomato will give the dish a spiciness, although, you must admit, the combination of sour cream and tomato sauce is not entirely usual. There is no need to reheat a cooled dish, as you will enjoy it even cold.

• Carcasses – 500 gr.
• Carrots – 200 gr.
• Sour cream – 250 ml.
• Onion – 200 gr.
• Tomato sauce – 100 ml.
• Sunflower oil, salt, pepper.

1. Place the washed and cut into pieces fish carcasses into a saucepan and boiling water. Boil for 10-15 minutes from the moment of boiling. Remove with a slotted spoon and transfer to a plate.
2. Immediately peel and cut the onion into rings. Grate the carrots with narrow strips (I suggest using a Korean grater).
3. Fry the vegetables in perfectly heated oil. Add sour cream, tomato sauce, salt, pepper. Let the mixture boil.
4. Place the pollock steaks into the sauce and press them down slightly with a spatula.
5. Cover the frying pan with a lid and turn the heat to low. Simmer at a gentle simmer for 20 minutes.

Pollock with sour cream and potatoes

• Fish - carcass.
• Potatoes – 4 tubers.
• Sour cream – 100 ml.
• Bulb.
• Salt, oil, pepper, bay leaf.

If desired, add nutmeg, oregano, and different types of pepper.

1. Prepare the fish for stewing by cutting into medium-sized pieces.
2. Peel the potato tubers and cut into large circles.
3. Fry finely chopped onion in a frying pan.
4. Place pieces of fish on the onion, add potato slices around and on top.
5. Pour in sour cream, diluting it with water. Salt and sprinkle with seasonings. Cook for 20-25 minutes. Before finishing, add a bay leaf.

Pollock stewed in sour cream with vegetables

• Pollock – 1.5 kg.
• A couple of eggs.
• Sour cream – 0.5 liters.
• Carrot.
• Water – 200 ml.
• Butter - a piece.
• Lemon juice – 5 ml.
• Flour – 80 gr.
• Fish seasoning in a bag, salt, pepper, oil.

1. Clean the fish, wash under running water, remove the black film from the inside. Cut off the fins and tail on top.
2. Cut into portions. Marinate in lemon consistency. To mix it, add oil and spices from the fish bag to the bowl with the juice. Keep the bowl of fish on the refrigerator shelf for 20 minutes.
3. During this period of time, prepare the vegetables by cutting and grating them.
4. Beat the eggs into a separate bowl and use a blender. Splash a little water, add salt, add flour and carefully beat the dough again.
5. Heat sunflower oil in a frying pan. Dip pieces of pollock into the dough and place in a frying pan. Fry on both sides until crispy.
6. Cover the fish with a layer of vegetables, add salt and pepper.
7. Fill with sour cream dressing. Reduce heat and slowly simmer the fish under the lid for about 30 minutes.

Video recipe for fish stewed with sour cream

As a result, I give you another manufacturing option, found on the Internet. This is not an everyday dish, but rather a festive dish. Take note.

Pollock in sour cream in a frying pan: a delicious dinner in 30 minutes

I offer you a good option for a second course that you can prepare for dinner and vary your daily menu.

Pollock in sour cream, with garlic, stewed in a frying pan is a true delight that can be combined with any side dish. You can cook fish in just a couple of minutes, and the result is great. The pollock comes out soft and juicy (which is rare), and the sauce of sour cream and garlic makes the dish fragrant and appetizing. You can pour the sauce over the side dish and give it extra taste and piquancy.

Ingredients needed

• 500 grams of pollock (processed);
• half a teaspoon of salt;
• dark ground pepper - to taste;
• 200 grams of thick sour cream (non-acidic);
• 2-3 cloves of garlic;
• greens - to taste;
• wheat flour - for deboning;
• three tablespoons of vegetable oil.

How to cook pollock in sour cream in a frying pan

1. We take freshly frozen pollock (I have 2 large carcasses) out of the refrigerator in advance and defrost it a little (not completely, to make it easier to process).
2. We cut off the fish’s fins, tail, and remove the spine (although you can throw it in if you wish). Cut into portions (approximately 5 cm long).
3. Transfer the pollock to a bowl, add salt and pepper to taste, and stir. If desired, use fish seasoning.
4. Pour wheat flour into a bag, put pieces of fish there: not all, but in portions.
5. Pour vegetable oil into a frying pan, heat it, lay out the pollock: as tightly as possible so that all the pieces fit.
6. Fry on both sides until light golden brown.
7. To sour cream of any fat content (thick and non-acidic), add garlic cloves, passed through a press, salt, and mix.
8. Advice. Use homemade sour cream (it can be made from milk and butter) to be sure of the quality of the finished dish.
9. Place the resulting sour cream sauce in a frying pan: pour it over the fish.
10. Sprinkle everything with chopped fresh herbs, close the pan with a lid, and simmer over medium heat for 5-6 minutes.
11. While the fish is frying, cook a side dish: it could be mashed potatoes, boiled rice, pasta.

We serve pollock in sour cream, which is cooked in a frying pan, with our favorite side dish: I’m having mashed potatoes right now. Pour sour cream sauce over the top of the side dish: it will be very tasty. The fish comes out tender, juicy – ​​and not at all dry (which often happens with pollock). Do you like fish dishes? You'll find many more exciting recipes on our website: come in and take your pick.

Bon appetit everyone.

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Pollock in sour cream

Our family's favorite dish, not greasy, delicious.

Ingredients for Pollock in Sour Cream:

• Pollock – 1 piece
• Onions - 2 pcs.
• Carrots (large) - 1 pc.
• Sour cream - 2 tbsp. l.
• Salt (to taste)

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Pollock in sour cream”:

We clean the pollock and cut it into pieces.

We cut the onion into half rings, or whatever you like.

Three carrots on a large grater.

Place onions and carrots in a frying pan with water and put on fire. Simmer for 5-7 minutes.

Then lay out the pieces of fish and simmer until half cooked. Salt to taste.

Add sour cream and cook until done.

For a side dish I offer mashed potatoes.
Bon appetit.

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April 6, 2017 Alia S #

December 2, 2015 baba_masha #

November 13, 2015 Marina Nazyrova #

May 15, 2015 Yla72 #

April 21, 2015 lakkisher #

April 21, 2015 lakkisher #

February 12, 2015 Vensa #

November 4, 2014 Tatyana694 #

April 28, 2014 Ilya Kovalev #

October 31, 2013 Malibu #

December 9, 2013 Nastyushka # (recipe creator)

August 2, 2013 terezza #

December 9, 2013 Nastyushka # (recipe creator)

July 5, 2012 eyeova #

Nastya, thank you very much for the recipe.

I'm getting accustomed to tasty fish)

January 15, 2012 natali_h #

September 26, 2011 Avon #

November 9, 2011 Nastyushka # (recipe creator)

February 13, 2011 Nastyushka # (recipe creator)

February 13, 2011 Lighty #

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