Polished marinade

Polished marinade-very tasty and healthy dish! There are practically no small bones in the pollock, which doubles the pleasure of eating this fish.

Pollock meat enriches our body with all the necessary elements and vitamins. Pollock supplies the body with potassium and phosphorus, essential for bones, as well as vitamins A and PP. Therefore, consuming pollock under the marinade, you not only enjoy, but also enrich the body with useful microelements.

Pollack marinated with tomato paste

Polished marinade

Composition:

  1. Pollock - 1 kg.
  2. Carrots - 300 g
  3. Onions - 250 g
  4. Tomato paste - 200 g
  5. 3% acetic acid - 150 ml
  6. Granulated sugar - 0.5 tsp.
  7. Allspice Black Pepper - 5 Peas
  8. Bay leaf - 3 pcs.
  9. Carnation - 3 pcs.
  10. Vegetable oil
  11. Flour
  12. Salt, pepper - to taste

Cooking:

  • Peel the fish and cut into small pieces. Salt and pepper each morsel on both sides. Leave to marinate for 30 minutes. After roll the pieces in flour.
  • Fry the pollock in vegetable oil (8 minutes on each side). Put the finished fish in some beautiful mold.
  • Now proceed to the preparation of the marinade.
  • Peel the carrot and grate it on a medium grater.
  • Peel the onions and cut them into rings. Fry the onions in vegetable oil. Add carrots and cook for another 5 minutes.
  • Add tomato paste to onions and carrots and fry for another 5 minutes. Add salt, seasoning, vinegar and sugar. Stir and simmer for another 10 minutes.
  • Put the marinade on the finished fish. Cool the pollack dish under the marinade a bit and refrigerate for 4 hours.
  • Polished marinade can be served cold and warm. This is someone like more.

Polished marinade: recipe

Polished marinade

Composition:

  1. Fresh Pollock - 500 g
  2. Carrots - 1 pc.
  3. Onions - 1 pc.
  4. Vegetable oil - for frying
  5. Salt and pepper to taste
  6. Flour - 150 g

Cooking:

  • Rinse and clean the pollock thoroughly (remove the insides and black film from the fish). Cut into pieces.
  • Dip each piece in flour. Put the piece in the pan and fry until done.
  • Peel and chop the onions and carrots.
  • Stew vegetables in tomato paste, add salt and pepper to taste. This will be the marinade.
  • Pour hot marinade over one layer of fish. Put another layer of fish and again pour it with marinade. And so on until the salad bowl is full.
  • Put the pollock under the marinade for 1.5 hours in the refrigerator. After that you can serve.

Polished marinade with milk

Polished marinade

Composition:

  1. Fresh Pollock - 1 kg
  2. Carrots - 300 g
  3. Onions - 250 g
  4. Vegetable oil - for frying
  5. Milk - 400 ml
  6. Salt, pepper - to taste
  7. Wheat flour - 150 g
  8. Fresh parsley - for decoration

Cooking:

  • Peel the onion, rinse it under running water and cut it in two halves. Each of the onion halves cut into half rings and place in a deep plate.
  • Peel the carrots, rinse them with water and rub the carrots on a coarse grater. Put the grated carrot in a plate with onions.
  • To save time, buy peeled pollock (without viscera, scales and head). Cut the fish across the carcass into small pieces. Salt and pepper each piece. Spice-cut pieces of pollock put in a separate plate and let them soak for half an hour.
  • Pour the flour into a flat plate. Put the pan on the fire, pre-filling it with vegetable oil. When the pan heats up, reduce the heat and put the pieces of fish in the pan. Roll the fish in flour and fry on all sides until cooked.
  • Place a few onion semi-circles on top of the fish so that it completely covers the layer of pollock. After the onion, immediately place the grated carrot, spreading it over the surface in an even layer.
  • Pour the resulting "product" with milk, salt and pepper. Pollock should be extinguished 40 minutes. To do this, cover the pan with a lid and reduce the heat to small.
  • From time to time, check the readiness of the carrots (the liquid should not evaporate completely). Pollack marinated will be ready when the carrot is soft. You can also check the fish with a fork - it should be juicy, not dry.
  • When the pollock under the marinade is ready, put it on the plates. If desired, the dish can be decorated with greenery.

Tips for cooking pollock under the marinade

  1. In addition to black pepper, other seasonings can be added to the dish: bay leaf, red pepper, cloves, hops, suneli, and other seasonings for fish.
  2. In addition to milk, you can use a mixture of mayonnaise, sour cream and water (250 g sour cream, 2 tablespoons mayonnaise and 100 ml of water).
  3. Polished marinade can be served both cold and hot. Cold marinade is put in a refrigerator for 4 hours before serving.

Enjoy your meal!

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