Pollock in sour cream sauce

Surprisingly tender and most importantly - juicy pollock in sour cream sauce is obtained from the proposed recipe, despite the fact that this is a low-fat and quite dry fish. Pre-fried pieces are placed on a vegetable bed of carrots and onions, then covered with sour cream-garlic sauce and simmered under a lid. The result is simply stunning.

Yield: 3 servings.

Preparation time: 40 minutes.

Caloric content: 339 kcal per 100 grams of the dish.

Ingredients

• frozen pollock – 2 pcs. (600 g);
• sour cream – 200 g;
• garlic pressed through a garlic press – 2-3 cloves;
• salt, freshly ground pepper – to taste;
• dill – medium bunch;
• odorless vegetable oil – 30 ml for frying the fish and 30 ml for frying the vegetables;
• carrot – 1 pc. (160 g);
• white onion – 1 pc. (90 g);
• ready-made fish seasoning – 1 heaped tsp.;
• flour – 50 g.

Preparation

1. Prepare the ingredients for cooking pollock in sour cream sauce. It is better to take thicker sour cream, with a fat content of at least 15%.

2. Cut off all fins from the pollock, slit the belly and scrape off the black membrane with the remains of the entrails. Rinse the fish well under running water.

3. Cut the carcasses into portioned pieces (about 3.5-4 centimeters each).

4. Then they should be salted, peppered, and seasoned with fish seasoning. Mix and leave it aside for now.

5. In the meantime, prepare the vegetable bed. Cut the onion into thin half-rings.

6. Grate the carrot coarsely.

7. In heated oil, first fry the onions until they turn lightly golden in color.

8. Add the carrots to it. Simmer everything together for a couple of minutes to soften the carrot shavings.

9. In another pan, heat the oil and coat the pieces of pollock on all sides in flour.

10. Fry them, turning from side to side, until golden brown over medium heat (about 4-5 minutes on each side).

11. While the fish is frying, chop the dill with a knife.

12. Add it along with the garlic paste to the sour cream.

13. Stir the sauce with a spoon.

14. Lay the fish in the pan with the fried vegetables.

15. Group the vegetable bed closer to the center and cover everything with the sour cream sauce.

16. Cover the pan with a lid and simmer the contents over low heat.

17. After 10 minutes, the dish will be ready.

Pollock in sour cream sauce can be served in a portioned skillet to keep it hot longer. Or lay the pieces of fish together with the vegetables and sauce on a plate. The tender, steamed, and very juicy fish has acquired a new taste that even the pickiest non-lovers of fish dishes will enjoy. Try it, bon appetit!