Pollock under marinade. Pollock marinated with carrots and onions - delicious and original recipes for a simple dish

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Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Fish is fried this way, cooked in the oven or in a slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, marinated pollock can be cooked with tomato paste, mayonnaise or sour cream.

The pollock is washed well, dried, scaled, gutted, the head and tail are cut off and the fins are removed. Fish can be cut into steaks. If you don’t want to bother with bones while eating, or if you’re cooking pollock for a child, fillet the fish, removing all the bones.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Vegetables for marinade are cleaned and washed. The carrots are coarsely grated, and the onions are chopped into thin half rings. Prepared vegetables are sautéed. When they are slightly browned, pour in tomato paste diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

Ingredients

700 g pollock;

spices for fish;

a pinch of black pepper;

150 g flour;

100 ml vegetable oil;

two pinches of salt.

Marinade

2 carrots;

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

3. Heat the vegetable oil thoroughly in a frying pan. Place the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring until browned. Drain off excess oil.

4. Add tomato paste to the vegetable frying. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn off.

5. Thaw pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. Bread each piece of fish in this mixture. Place the pollock pieces in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Place the finished pollock on a plate lined with napkins.

7. Place the fried fish in a frying pan with the marinade. Mix gently so that the fish pieces are evenly coated. Turn on low heat and simmer for half an hour. It is advisable that the fish sit for two hours.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

Ingredients

kg pollock fillet;

three carrots;

spices for fish;

80 ml tomato paste;

black pepper;

two onions;

vegetable oil - 80 ml.

Cooking method

1. Cut the pollock into fillets. Carefully remove all the seeds and wash under the tap. Dry with napkins and cut into pieces. Place the fish in a bowl, salt and sprinkle with fish spices. Mix carefully.

2. Turn on the multicooker to the “Frying” mode. Pour in a little vegetable oil and heat it well. Place pieces of fish fillet into heated oil and fry until golden brown. Place the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place the chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

5. Add the fried pollock fillet to the vegetables. Salt and season with black pepper. Mix carefully and pour in a multi-glass of drinking water. Switch the multicooker to the “Stew” mode. Set the timer for two hours. Serve pollock marinated with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg pollock;

four carrots;

black pepper;

three onions;

seasonings for fish;

vegetable oil;

150 g flour;

350 ml milk.

Cooking method

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

5. Fry pollock on both sides, five minutes on each. Then sprinkle the fish with onion so that it completely covers all the pieces. Place carrots in an even layer on top. Pour milk over everything, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

Cooking method

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

2. Place the cauldron on the fire, pour in the oil and heat well. Place the prepared vegetables in a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in the wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

4. Grease a refractory pan with oil. Peel the garlic and cut into slices. Place half of the roasted vegetables in the pan and spread out the garlic. Place pieces of pollock on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the pan with a sheet of foil and place in the oven preheated to 220 C. Bake the fish for 45 minutes. Serve with greens and side dish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

vegetable oil;

Marinade

two large carrots;

two large onions;

sugar - 30 g;

sour cream - a glass;

vinegar 70% - 5 ml;

mayonnaise 50 ml.

Cooking method

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to the vegetables. Add salt and vinegar. Pour in some hot water and stir. Turn the heat down to low and simmer for a quarter of an hour until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

5. Place some marinade on the bottom of the tray. Place a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock with carrot and onion marinade

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

Cooking method

1. Wash the pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate the peeled carrots into long strips. Fry the prepared vegetables in heated vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yoghurt, stir again and turn off the heat.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

1 stalk of celery;

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

2. Wash the pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and wash again. Place the fish in a boiling mixture of water and wine and cook for three minutes. Take out the pollock and place it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Sauté everything together in hot oil. Peel the garlic cloves and finely chop them. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables become soft. Salt the marinade and pour it over the fish. Serve as a snack.

Pollock marinated with carrots and onions - tips and tricks

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as an appetizer.

Several decades have passed since the collapse of the “indestructible”, but this dish continues to thrive, and even appears from time to time on the menu of many modern families. So I decided to remember him. Dry pollock under a spicy marinade of carrots and onions becomes tender, soft, literally melts in your mouth and turns into an incredibly tasty treat. But in the distant 70-80s it was served on the festive table! And this is strange, considering that the seasoned “Soviet” classics are prepared without the use of expensive or scarce products. Housewives simply inexperienced with delicacies “made something from what they had.” And, of course, they achieved success. Of course, there are different recipes. Here's my interpretation.

What we will cook from:

For the base:

For the marinade:

How to cook pollock with vegetable marinade from carrots and onions:

Peel and rinse a large onion. Chop into small cubes or quarters of rings.
Remove the skin from the carrots. Grate the orange vegetable on a coarse grater or cut into thin strips.
Heat the vegetable fat well in a frying pan. This is very important because in cold oil the vegetables will be stewed, not fried. And the dish will end up being too greasy. Add the carrots first. Stirring, fry it for several minutes.
Add onion.
Brown the roast well, stirring the contents of the pan. Excess oil can be drained.
Add tomato paste. You can use fresh tomato puree instead. To prepare it, take 500 g of tomatoes. Blanch by throwing them into boiling water. Remove the peel. And then blend with a blender or pass through a meat grinder. You can remove the seeds using a fine metal sieve. But it’s better to cook pollock in marinade with fresh tomatoes during the season. Winter “overseas” tomatoes, to my taste, are plastic and bland. Instead, it is better to take canned tomatoes in their own juice. If tomato acid is not enough, pour vinegar into the dish (preferably apple or wine vinegar, but table vinegar will do). I think a tablespoon will be enough.
Add about a glass of clean water or broth (fish or vegetable). Mix the paste with the liquid, carrots and onions, the pollock marinade is ready.
Now get to the fish. It should already be defrosted (if necessary). Clean the fish from scales, gut it, cut off the fins and heads (if any). Cut into portions. I know that some housewives prefer to cook pollock fillets with marinade. Therefore, if you have time, you can remove the seeds. Fortunately, there are very few of them.
Mix flour with salt and spices. Bread the fish pieces in this mixture. Due to this, pollock will acquire a golden crust when fried, and the marinade of carrots and onions will thicken.
Place the fish in hot vegetable oil. Cook over medium heat until golden brown.
Turn over and cook for a few more minutes. Place the finished fish on a stack of paper towels to absorb excess fat.
Place the fried pollock in the marinade. Gently stir until the pieces are submerged under the tomato-vegetable mixture. Place the frying pan on low heat. Simmer for 10 to 40 minutes. I don't languish for long. This way the fish remains whole, dense, but tender and tasty.
In principle, you can submit it immediately. But the dish is much tastier when chilled. And not just cold. It is advisable to let the fish brew in a cold place for several hours. And better - nights.

Have a nice fishing day!

Pollock is a fish of the cod family with dietary, lean meat. Its additional advantages are a small number of bones and an affordable price. Fish is prepared in different ways - boiled with spices, stewed in broth, fried in a pan, baked in the oven. Pollock under marinade turns out to be especially tasty, tender and juicy, as the fish is saturated with the aromas and juices of carrots, onions, tomatoes and other ingredients. This dish is eaten hot or cold, served with various types of side dishes (potatoes, rice, buckwheat, legumes), and an appetizing type of snack can decorate the festive table for any celebration.

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Classic recipe

Ingredients:

pollock – 1 kg;
carrots – 2 pcs.;
onions – 2 pcs.;
flour – 5 tbsp. l.;
vegetable oil – 3-4 tbsp. l.;
salt, ground black pepper - to taste.

Preparation:

1. Thaw frozen fish, cut off fins, peel scales, and rinse under running water.
2. Cut pollock into portions. Salt and pepper them, leave for 15 minutes to soak.
3. Wash the carrots, peel them, and chop them using a grater with large holes.
4. Peel the onion, rinse, chop into half rings.
5. Pour oil into a frying pan, sauté onions and carrots for 5-8 minutes. until softened. Add spices to taste.
6. Pour flour onto a saucer and roll the fish in it.
7. Fry pollock in a frying pan with oil over medium heat until golden brown, 5 minutes each. at both sides. Make sure that the fish does not burn.
8. In a cauldron or thick-bottomed pan, first put a layer of sauteed vegetables, then fish, add a little water, put onion and carrot marinade on top, simmer under a closed lid over low heat for 30-40 minutes until cooked.
9. Serve the fried pollock under the marinade on the table, garnishing the dish with herbs.

Fish made according to the classic recipe without other ingredients turns out tasty and tender. The secret to cooking is lots of carrots and onions. Based on this method, you can make a marinade with sour cream, vinegar, mayonnaise, lemon juice and other products to taste.

For a more dietary option based on carrots and onions, it is recommended to boil the fish rather than fry it, and stew the vegetables raw along with pollock. Below are the most delicious recipes for preparing this dish at home.

With vinegar, lemon and tomato puree

Ingredients:

pollock fillet – 2 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
tomato paste – 2 tbsp. l.;
lemon – 1 pc.;
sugar – 1 tsp;
salt, seasonings - to taste.

Preparation:

1. Rinse the fillet and dry with paper towels or napkins. Cut into slices.
2. Mix salt and seasonings in a cup. Rub the fish pieces with the mixture, sprinkle with lemon juice, and let soak for 15 minutes.
3. Wash the onion, peel it, chop it into half rings, put it in a bowl. Sprinkle it with a spoon of sugar, pour vinegar and marinate for 20-30 minutes.
4. Peel the carrots, wash them, grate them.
5. Pour oil into a frying pan and saute the carrots until softened. Then add the pickled onions, add tomato paste, spices, salt and cook for another 5-7 minutes.
6. Place half of the roast in a deep frying pan or cauldron, then the fish fillet, cover it with the other half of the onion and carrots, pour in a little boiled water. Simmer under a closed lid until the pollock is ready.
7. Serve along with a side dish, vegetables, and garnish with herbs.

Using fillets instead of whole fish saves time in preparing this dish, and onions pickled in vinegar give the fish a special piquancy.

In Chinese

Ingredients:

pollock fillet – 2 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
sugar – 1 tsp;
rice vinegar - 2 tbsp. l.;
soy sauce – 5 tsp;
vegetable oil - for frying;
salt, ground black pepper, other seasonings, herbs (parsley, cilantro, basil, dill) - to taste.

Preparation:

1. Prepare the onion and carrots: peel, chop into half rings and grate into strips.
2. Sprinkle vegetables with sugar, pour in rice vinegar, marinate vegetables for 15 minutes.
3. Prepare pollock fillet as in the previous step-by-step recipe. Place in a bowl and add soy sauce. Marinate the fish for 20-30 minutes.
4. Pour oil into a deep frying pan, add vegetables, salt and pepper, fry until softened.
5. Place the fish on a bed of onions and carrots, add water and simmer under a closed lid for 30-40 minutes.
6. Serve the dish hot on the table, garnished with chopped herbs or their branches.

With mushrooms and sour cream

Ingredients:

pollock carcass – 1 pc.;
onions – 1 pc.;
carrots – 1 pc.;
oyster mushrooms – 200 g;
vegetable oil - for frying;
sour cream 15% - 2 tbsp. l.;
flour - 3 tbsp. l.;
3% table vinegar - 2 tbsp. l.;
salt, ground black pepper, other seasonings, herbs - to taste.

Preparation:

1. Cut the fish carcass as in the classic recipe.
2. Mix salt, pepper, and other favorite seasonings and rub the fish pieces with them.
3. Pour flour onto a plate and roll each piece in it.
4. Pour 2 tbsp. l. oil in a frying pan, fry the fish over medium heat.
5. Wash the mushrooms, remove the stems, cut into pieces.
6. Peel the onion and carrots, chop with a knife and grate, respectively.
7. In another frying pan, first fry the mushrooms in oil, then add onions and carrots to them. Add salt, spices, vinegar, stir thoroughly and sauté for several minutes until softened.
8. Then add sour cream, stir, stir, and keep on fire for another 2 minutes.
9. Place fish in a cauldron or deep frying pan with thick walls, then stewed vegetables, smooth them with a spoon, add water and simmer for half an hour until the pollock is ready.
10. Serve the dish on the table in portioned plates, garnished with herbs and vegetables.

Marinated pollock prepared according to this recipe does not require any additional garnish. Sour cream gives the fish special tenderness and juiciness.

With sour cream and mayonnaise

Ingredients:

pollock – 1 carcass;
flour - 3 tbsp. l.;
carrots – 2 pcs.;
onions – 2 pcs.;
70% vinegar – 5 ml;
sugar – 1 tsp;
sour cream - 1 tbsp.;
mayonnaise – 2 tbsp. l.;
salt, spices - to taste;
vegetable oil - for frying.

Preparation:

1. Prepare onions and carrots as in previous recipes, sauté in oil in a frying pan until golden brown and softened.
2. Then add sugar, sour cream, mayonnaise, salt, vinegar.
3. Cut the fish as in the classic recipe.
4. Mix flour with salt in a bowl.
5. Roll pollock slices in flour, fry in a second frying pan with butter until a crust forms.
6. Simmer pollock under a layer of marinade in a frying pan or saucepan for half an hour over low heat.

With cheese and mayonnaise in the oven

Ingredients:

pollock fillet – 500 g;
onions – 3 pcs.;
carrots – 3 pcs.;
cheese – 200 g;
mayonnaise – 3 tbsp. l.;
lemon juice – 1 tbsp. l.;

Preparation:

1. Prepare fish fillet as in the second step-by-step recipe.
2. Rub with salt and pepper, sprinkle with lemon juice and let the pollock soak for 15-20 minutes.
3. Prepare onions and carrots as usual. Sauté first the onion, then the carrots in oil in a frying pan until golden brown.
4. Grate the cheese.
5. First put the roast into the baking dish, then the fish, then vegetables again on top, sprinkle with cheese, and pour over mayonnaise.
6. Preheat the oven to 180 degrees, put the mold in it for half an hour.

With milk

Ingredients:

pollock – 1 kg;
onions – 3 pcs.;
carrots – 3 pcs.;
milk – 1.5 tbsp;
flour – ½ tbsp.;
vegetable oil - for frying;
salt, pepper, spices - to taste.

Preparation:

1. Prepare the fish as in the first recipe. Rub the slices with salt and pepper and marinate for half an hour.
2. Peel the onion and carrots, chop with a knife and grate, respectively.
3. Pour oil into a deep frying pan with thick walls and heat over medium heat.
4. Pour flour into a flat bowl or plate, roll pieces of fish in it and place in a frying pan. Fry for 5-7 minutes on both sides.
5. Then add onion so that it covers all the fish.
6. Place carrots on top.
7. Pour milk, sprinkle with seasonings, close the lid, simmer for 30-40 minutes.

With wine in the oven

Ingredients:

pollock – 800 g;
garlic – 2 cloves;
carrots – 2 pcs.;
onions – 2 pcs.;
red wine – 50 ml;
tomato paste – 50 ml;
salt, ground black pepper - to taste;
vegetable oil - for stewing.

Preparation:

1. Cut the fish carcass as in the classic cooking method.
2. Peel the onions and carrots, chop with a knife and grate.
3. Pour oil into a cauldron, heat it, add vegetables and sauté until golden.
4. Add tomato paste, cook for another 3 minutes, stirring.
5. Pour in wine, add salt and pepper. Simmer for another 3 minutes.
6. Peel the garlic, rinse, cut into thin slices.
7. Preheat the oven to 200 degrees.
8. Grease a baking dish with a small amount of oil, lay out ½ the amount of vegetables, then garlic and fish. Top with the other half of the onion and carrot.
9. Simmer under the lid (or foil) for 45 minutes.

With tomatoes and apple

Ingredients:

pollock fillet – 500 g;
carrots – 3 pcs.;
onions – 1 pc.;
green apple – 1 pc.;
tomatoes – 5 pcs.;
ground coriander – 1 tsp;
sugar – 2 tsp;
vegetable oil – 2 tbsp. l.;
salt, seasonings - to taste.

Preparation:

1. Peel the carrots and onions, chop them, sauté together in a deep frying pan until soft, stirring constantly.
2. Wash, peel, core, and grate the apple with large holes.
3. Add the apple to the vegetables in the pan. Add salt, spices, ground coriander, sugar, stir and simmer for 5 minutes.
5. Wash the tomatoes, pour boiling water over them, peel them, and grind in a blender until pureed.
6. Place pollock with the vegetables, then pour in tomato puree, cover with a lid and simmer for 1 hour over low heat.
7. After this, turn off the heat and let the fish soak in the marinade for another 30 minutes.

The apple in this step-by-step recipe gives the pollock a hint of sourness and a fresh aroma. For lovers of spicy dishes, you can add chopped chili pepper to the marinade.

With carrots, garlic, onions and celery

Ingredients:

pollock – 500 g;
tomato juice – 400 ml;
dry white wine – 250 ml;
carrots – 4 pcs.;
onions – 3 pcs.;
fresh celery - 1 stalk;
vegetable oil - for stewing;
garlic – 2 cloves.

Preparation:

1. Pour 1 liter of water and wine into a saucepan. Boil.
4. Prepare pollock as in the first recipe.
3. Boil the fish pieces in wine for 5 minutes, then place on a plate.
4. Peel and cut the onions and carrots, chop the celery into pieces.
5. Pour oil into a frying pan, heat it up, add celery, onion, carrots, sauté over low heat for 8 minutes.
6. Peel the garlic, rinse, finely chop with a knife, then add to the pan.
7. Pour in tomato juice, stir, simmer over low heat for 5 minutes.
8. Place the fish in a deep frying pan or cauldron.
9. Salt the resulting marinade and pour it over the fish. Simmer over low heat until the pollock is completely cooked.

In dry wine with tomatoes

Ingredients:

pollock – 500 g;
carrots – 1 pc.;
onions – 3 pcs.;
honey - 2 tbsp. l.;
bay leaf – 3 pcs.;
lemon – 1/3 pcs.;
garlic – 3 cloves;
tomatoes – 3 pcs.;
vegetable oil - for frying;
dry white wine – 100 ml;
salt, ground black pepper, spices, Provençal herbs, herbs - to taste.

Preparation:

1. Prepare the fish as in the first recipe.
2. Mix salt, pepper, seasonings, Provençal herbs in a cup. Rub the pollock pieces with the resulting mixture.
3. Place the fish in a pan, pour dry wine. Marinate for 40 minutes. Then drain the juice and dry the fish with paper towels.
4. Place a sheet of foil on a baking sheet, place the marinated fish on it, and wrap the foil.
5. Preheat the oven to 220 degrees, place a baking sheet in it. Bake the fish in foil for 20 minutes.
6. Peel and chop the onions and carrots. Sauté in vegetable oil until softened and golden brown.
7. Add honey and bay leaf to the vegetables and simmer for another 3-4 minutes.
8. Wash the tomatoes, pour boiling water over them to make it easier to remove the skin and peel.
9. Crush the tomatoes with a fork until pureed. Pour them into the vegetables in the pan.
10. Squeeze lemon juice, add salt, stir vegetables and simmer for 3 minutes.
11. Place half of the vegetable marinade in a cauldron, top with pollock from the oven, then another layer of onions and carrots. Simmer over low heat until done.
12. Let the fish sit for half an hour, then place into serving bowls and garnish with herbs.

The taste of the fish in this recipe is especially refined thanks to the presence of tomatoes, honey, wine and Provençal herbs. The dish can be used for a festive table.

According to Dukan

Ingredients:

pollock – 1 kg;
tomato paste – 3 tbsp. l.;
fish broth - 2 tbsp;
onions – 1 pc.;
9% table vinegar - 2 tbsp. l.;
citric acid – 1/3 tsp;
bay leaf – 2 pcs.;
vegetable oil – 2 tbsp. l.;
carrots – 1 pc.;
cloves – 4 pcs.;
salt, hot ground pepper - to taste.

Preparation:

1. Prepare fish pieces as in the classic recipe.
2. Pour 1.5 liters of water into a deep saucepan.
3. Place bay leaf, salt, and citric acid in a container.
4. Then add the fish and cook for 20 minutes.
5. Place pollock on a plate. Remove the bones from the fish.
6. Chop the onion and carrots and sauté in a frying pan with vegetable oil for 5 minutes.
7. Pour fish broth into the vegetables. Simmer for another 5 minutes.
8. Place tomato paste, cloves, vinegar, pepper, salt, and seasonings in a frying pan. Turn off the fire.
9. Pour the marinade from the pan into a deep glass bowl.
10. Place the fish in the pan, pour the sauce of onions, carrots and seasonings over it. Place pollock in the refrigerator to marinate for at least 12 hours.
11. Serve the dish cold.

If the marinade doesn't taste spicy enough, you can add more seasonings.

In an electric pressure cooker

Ingredients:

pollock fillet – 1 kg;
carrots – 4 pcs.;
onions – 2 pcs.;
black allspice peas – 7 pcs.;
bay leaf – 2 pcs.;
tomato paste – 3 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
salt – 2 tsp;
sugar – ½ tsp;
greens - to taste.

Preparation:

1. Prepare the fillet as in the second recipe, cut into pieces 2 cm thick.
2. Rub with salt (you can use your favorite fish seasoning).
3. Peel and grate the carrots.
4. Peel the onion and chop into thin rings.
5. Mix tomato paste and 1 tbsp. water, add salt, sugar, bay leaf, allspice, pour vinegar and mix the marinade.
6. Add fish to the prepared mixture.
7. Pressure cook for 10 minutes on low pressure. Then let it brew for another half hour.
10. Serve, garnished with greens.

Pollock cooked in a pressure cooker resembles canned food in tomato sauce.

In a slow cooker

Ingredients:

pollock – 2 carcasses;
onions – 1 pc.;
carrots – 2 pcs.;
flour – 3-4 tbsp. l.;
tomato ketchup – 6 tbsp. l.;
bay leaf – 1-2 pcs.;
vegetable oil – 4 tbsp. l.;
allspice peas – 3 pcs.;
apple cider vinegar – 2 tbsp. l.;
salt, fish seasoning - to taste.

Preparation:

1. Prepare fish pieces as in the first recipe.
2. Pour flour into a bowl or cup, add salt, seasonings, mix.
3. Pour 3 tbsp. l. oil in a frying pan, heat it up.
4. Roll pollock in flour and fry in a frying pan until a crust appears.
5. Peel the onion and cut into rings.
6. Grate the carrots.
7. Pour 1 tbsp. l. oil into the multicooker bowl, set the “Baking” mode, first fry the onion, then add the carrots.
8. Mix ketchup, vinegar, and a glass of water in a bowl. Add salt.
9. Place pollock on the vegetables, then bay leaf, allspice, pour over the marinade of ketchup and vinegar.
10. Set the “Stew” mode, cook for 20 minutes. Then turn on another mode - “Heating” - for 40 minutes.
11. After heat treatment, let the dish sit for half an hour so that the fish absorbs the marinade.
10. Serve, garnished with greens.

In the bank

For this recipe you will need a glass liter jar.

Ingredients:

pollock – 800 g;
lemon – 1 pc.;
onions – 2 pcs.;
carrots – 2 pcs.;
vegetable oil - for frying;
salt, seasonings - to taste.

Preparation:

1. Cut the fish: clean, cut off the fins, wash, remove the skin, cut into fillet pieces of 3-4 cm.
2. Mix salt and pepper in a bowl, rub the mixture over the fish and leave to marinate for 15 minutes.
3. Peel the onions and carrots, chop and grate.
4. Pour 2 tbsp into the pan. l. oil, heat, sauté vegetables over medium heat until softened.
5. Wash the lemon and squeeze the juice out of it into a cup or glass.
6. Heat the glass jar slightly so that it does not burst.
7. Place ½ of the vegetables in it, then pieces of pollock, and the second half of the vegetables. Pour marinade and 2 tbsp. l. oils
8. Place a rag on the bottom of a large saucepan and add water. The jar should be almost completely immersed in it.
9. Cook in a water bath after boiling for 20 minutes.
10. After this, let the jar cool and carefully remove it from the pan. Serve the fish on the table in portioned plates, garnished with herbs.

Pollock in a jar can also be baked in the oven. To do this, place it in a cold oven and heat it to 170 degrees. Cooking time is 50 minutes. You can add other vegetables to the jar - tomatoes, zucchini, sweet peppers.

On the grid

Ingredients:

pollock – 5-6 carcasses;
lemon – 1 pc.;
garlic – 5 cloves;
salt – 3 tbsp. l.;
vegetable oil – 8 tbsp. l.;
ground coriander, seasonings - to taste.

Preparation:

1. Wash the fish carcasses, cut off the fins, remove scales and place in a deep bowl for marinating.
2. Wash the lemon and remove the peel. Remove the bones, cut the pulp and zest into pieces, and place on the fish.
3. Peel the garlic, rinse, squeeze through a press.
4. Mix oil, garlic, salt, seasonings in a bowl. Pour the marinade into the container with the fish. Rub it into each carcass.
5. Close the container with a lid and marinate in the refrigerator overnight.
6. The next day, grease the grill grate with vegetable oil and place the pollock on it. During cooking, you need to turn the pieces every 5 minutes. The appearance of cracks in the skin indicates that the fish is almost ready - you need to bake it for another 5-10 minutes.
7. Serve the fish along with vegetables on the table.

Since pollock is a rather dry fish, it must be marinated in oil before cooking on the grill.

When preparing marinated pollock, the following tricks will be useful:

You need to fry the fish in a fairly hot frying pan. The faster the crust forms, the less tasty juice the pollock will lose. It will reach full readiness by stewing under marinade or in the oven.
It is recommended to sauté vegetables in a thin layer, that is, in a large frying pan. Otherwise they will become steamed.
It is recommended to sauté tomato paste separately from onions and carrots.
The longer the fish is soaked in the marinade, the juicier and tastier the dish will be, so after stewing you need to let it “finish”.
In order to give the marinade a sweetish taste, sugar or honey is added to it, and flour is added to thicken it.
In order for the breading flour to spread evenly on the fish pieces, they must first be dried with paper napkins.

The traditional method of preparing the dish involves the use of an acidic marinade. To do this, the following products are placed in it:

chopped lemon or lemon juice;
vinegar;
wine;
tomatoes;
sour apples.

To prevent the marinade from being bitter, the peel of the lemon is cut off. Vinegar and wine should be added in small portions, stirring and tasting so that the marinade does not turn out too sour.

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

spices for fish;

a pinch of black pepper;

100 ml vegetable oil;

two pinches of salt.

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

5. Thaw pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

spices for fish;

80 ml tomato paste;

vegetable oil - 80 ml.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

Recipe 3. Pollock marinated with carrots and onions in milk

three onions;

seasonings for fish;

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Stir carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

2 cloves of garlic;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

Recipe 5. Pollock marinated with carrots and onions with sour cream

two large carrots;

two large onions;

vinegar 70% - 5 ml;

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel the carrots, wash and grate coarsely. Add the chopped carrots to the onions and continue to fry until golden brown.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

Recipe 6. Boiled pollock with carrot and onion marinade

2 g black pepper;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

390 ml tomato juice;

245 g dry white wine;

1 stalk of celery;

2 garlic cloves.

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as an appetizer.

Many people love sea fish. It has no bones, so it can be cooked in almost any way. Pollock is often found on our shelves. Therefore, there are no problems with purchasing this fish, and its price is not high.

And you can cook it in different ways. It turns out especially tasty, juicy, tender when marinated with carrots and onions. But how to do it is worth considering in more detail.

Pollock marinated with carrots and onions

Ingredients	Quantity
medium-sized pollock per 700 grams -	2 carcasses
salt -	½ teaspoon
ground black pepper -	5 grams
flour -	6 large spoons
olive oil -	at your own discretion
spices for fish -	A little
carrots -	2 medium
bulbs -	2 small
tomato paste -	75 grams
sugar -	1/3 part teaspoon
laurel -	1 leaf
Cooking time: 90 minutes	Calorie content per 100 grams: 89 Kcal

How to do it:

The onion must be peeled and chopped into small squares;
We wash the carrot root and remove all the dirt and skin. Grate the vegetable on a coarse grater or cut into strips;
Pour vegetable oil into a frying pan, put it on the fire and heat it up;
Add carrots to hot oil, stir and leave to cook;
A few minutes later, add the onion, mix everything and continue to fry;
Next, add some tomato paste. Instead, you can make tomato puree from fresh tomatoes. To do this, you need to pour hot water over them and remove the skin. Then we grind them in a blender or rub them through a sieve;
Pour a glass of water or fish broth, mix everything;
Add bay leaf, salt, ground black pepper to the marinade and stir. The marinade is ready;
Next we start cooking the fish. It should be rinsed thoroughly;
We clean the scales from the pollock, cut it and remove the giblets;
Cut off the head and remove all fins;
Cut the fish into small pieces;
Pour flour onto a flat plate, add salt and spices. Mix everything;
First place the fryer on the gas, pour in oil and heat;
Sprinkle each piece of fish with the flour mixture;
Place the pollock in hot oil and fry each side until it is golden brown;
After this, transfer all the fish pieces into the marinade and place on low heat;
Simmer everything for 15 to 30 minutes, at your discretion;
You can serve it hot right away, but this dish will be much tastier when cold;
It is best to put the frying pan in a cold room for 2-3 hours, or overnight.

How to cook pollock with carrots and onions in a slow cooker

What products will be needed:

kilogram of pollock fillet;
2-3 pieces of carrot roots;
tomato paste – 80 grams;
two onions;
vegetable oil – 100 ml;
seasonings to your taste;
salt to your taste;
a few pinches of ground black pepper.

It will take 3 hours to prepare.

Calorie content – 82 kcal.

Cooking rules:

The fish must be washed thoroughly under cool water;
Next, we clean the pollock from scales, cut it and remove the giblets;
Cut into medium pieces, sprinkle with spices, salt, ground pepper;
Set the multicooker to the “Baking” or “Frying” mode, add vegetable oil and heat it up;
Place pieces of pollock in heated oil and fry the wasps on all sides. All pieces should become golden brown;
Remove the pollock to a plate;
Remove the skin from the onions and cut into small pieces;
We wash the carrot roots and peel off all the skin;
The carrots must be grated on a coarse grater or cut into thin strips;
Pour vegetable oil into the multicooker bowl and heat it in the “Frying” or “Baking” mode;
Add onion and carrots to hot oil, stir;
Fry the chopped vegetables until golden, don’t forget to stir;
After this, add tomato paste to the vegetables, mix and leave to fry for 10 minutes;
Next, add fried pieces of fish to the vegetables;
We add salt and season everything with spices;
Fill in 200 ml of hot water, change the mode to “Quenching”;
Cook the fish under the marinade for 2 hours;
Serve ready-made pollock with marinade with any side dish.

Baked fish in the oven

Ingredients for cooking:

800 grams of pollock;
two carrot roots;
onion - two heads;
olive oil;
tomato paste – 50 grams;
50 ml water or red wine;
table salt to your taste;
a little ground black pepper;
2 cloves of garlic.

It will take 1 hour 30 minutes to prepare.

Calorie content – 81 kcal.

Cooking process:

Carrot root vegetables are washed, cleaned of dirt and skin;
Rub the carrots with a coarse grater or chop them into thin strips;
Peel the onions, cut the onions into half rings;
You need to add vegetable oil to the cauldron and place it on the gas;
Add carrots, onions and leave to fry;
Stir the chopped vegetables periodically and cook until golden brown;
Add tomato paste to the vegetables and mix;
Fry vegetables with tomatoes for 5-7 minutes;
Pour in wine or water, simmer everything for 5 minutes;
The finished sauce can be removed from the stove;
Next, the fish needs to be washed and scaled;
Cut the pollock and take out all the giblets;
We cut off the fins and head;
Cut the fillet into portions;
The bottom of the baking dish must be greased with vegetable oil;
Spread half of the vegetable marinade on the bottom;
Peel the garlic and cut into thin slices. Place vegetables on top;
Next, add the fish slices;
Place a layer of remaining vegetables;
Place the pan with vegetables and fish in the oven and leave to bake for 45 minutes;
Bake at 220 degrees;
We take the finished fish out of the oven and serve it to the table.

It is better to pre-marinate the fish in spices and leave to stand for about 1 hour. As a result, it will turn out juicy, tender, aromatic;
You can’t stew fish in the marinade for very long; if you stew for a long time, it can break into pieces;
You can serve this treat with boiled potatoes, rice, buckwheat, and stewed vegetables.

Pollock marinated with carrots and onions will be an excellent treat for both the everyday menu and for lunch with guests. If done correctly, the end result can be an excellent dish that you and your family will love.

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