Pollock is one of the most sought-after species of marine fish. Affordable price is not the main indicator of popularity, its white meat has a neutral taste and goes well with almost all products and vegetables, which allows you to expand the fish menu with a variety of dishes.
Mayonnaise favorably sets off the taste of fish. Pollock and mayonnaise dishes are always juicy and nutritious. In addition, they are easy to prepare, which does not require much time. In just an hour, even the most inexperienced housewife will be able to nourish the family heartily. When preparing the festive table, such dishes will not only add variety to it, but will also decorate it, because it is not just fried fish.
Pollock in mayonnaise can be stewed in a pan, baked in the oven on a baking sheet or in pots. There are many recipes for cooking such fish dishes for crock-pots. Try at least one, and you will certainly want to try others.
Pollock in mayonnaise - general principles of preparation
• It is impossible to get such a fish fresh; pollock is usually sold frozen whole carcasses. You can also get fish fillets in icing. It is important to thaw the semi-finished product correctly - place it overnight in the "warm" chamber of the refrigerator or leave it in a bowl, on the table.
• Thawed carcasses of pollock should be scraped with a knife to remove the scales. Then all the fins are cut from the fish, cutting the abdomen, remove all the insides. The black film lining the inside also needs to be removed. The processed fish is washed with cool water and dried well on paper towels. After defrosting the fillet, just rinse it.
• Whole carcasses of fish, as a rule, are cut into small pieces up to 5 cm wide. The whole fillet is used, or cut into pieces. If the fish is supposed to be served to children, it is better to get rid of the ridges or cook any of the dishes using fillets. You can cut fish on filet yourself.
• Mayonnaise can be taken any. There is no specific requirement for the fat content of the product, but it is worth noting that dishes with a low-calorie product are easier to digest and much more healthy.
• Pollock dish can be served independently and with side dishes. Usually it is boiled rice or mashed potatoes.
Braised pollock in mayonnaise with onions in a pan
Ingredients:
• freshly frozen pollock - a kilogram;
• four tablespoons of sparing mayonnaise;
• one and a half glasses of water;
• large onion;
• refined oil;
• 120 gr. wheat flour (4 tbsp. l.).
Cooking method:
1. Cut the fins from the carcasses, scrape the scales, cut the abdomen and clean the insides. Rinse thoroughly, cut into a width of not more than 5 cm.
2. Pour flour into a small, spacious bowl and mix it with a small amount of salt. You can add a little ground pepper or "For fried fish" spices to the mixture.
3. Cut the onion into small slices, put in a pan with vegetable oil and lightly fry. We do not allow to brown, bringing to transparency, remove from heat.
4. In a clean frying pan, heat the oil. Bread pollock slices in flour and immediately dip them in hot fat. Quickly fry the fish on one side, then turn over - slightly brown and the back side.
5. We pour one and a half glasses of water into any convenient dishes. Add mayonnaise, a little salt and stir well. For convenience, you can take a whisk, it is better to break mayonnaise flakes.
6. Without removing from the pan, fill in the fried fish with sauteed onions and immediately fill with mayonnaise on top. Cover with a small gap. Simmer for 20 minutes over moderate heat, then lower the heat and close the lid more tightly. We bring the fish to readiness, slowly languishing for 10 minutes.
Oven pollock fillet rolls with mayonnaise
Ingredients:
• a pound of pollock fillet;
• one egg;
• a small onion;
• a tablespoon of lemon juice;
• two large tomatoes;
• garlic;
• 200 grams of fresh "Russian" cheese;
• three tablespoons of mayonnaise;
• vegetable oil;
• a third of a teaspoon of nutmeg powder.
Cooking method:
1. Peel the tomatoes. To do this, first scald the tomatoes with boiling water, then quickly cool. Near the stalk we make cross-shaped incisions and carefully remove the skin. Cut the pulp into medium-sized cubes.
2. Peel two small garlic cloves, chop them finely with a knife. In small slices, chop the onion.
3. In a small amount of oil, pass the onions until transparent. Add the tomatoes to it, stirring, cook on low heat for three minutes. Transfer the tomato frying from the pan to the bowl and cool.
4. To the tomato mass, grind about 130 g with a coarse grater. cheese. Add garlic, nutmeg and a little salt - mix.
5. Wash the thawed fillet with water. Dry the fish slightly, lay it on the table, sprinkle with lemon juice. Then add some salt and season with pepper.
6. Put a little tomato filling on the edges of the fillet, turn it into rolls. In order not to turn around, we fix by piercing with a wooden toothpick.
7. We cover the bottom of the frypot with a thin layer of oil and put fish rolls on it.
8. Mix the mayonnaise with the egg. Add cheese, rubbing it with a fine grater, mix everything thoroughly. Coat well with mayonnaise dressing rolls on top.
9. Preheat the oven to 180 degrees. At an average level, we establish a roasting pan with rolls. Cooking twenty minutes.
Baked pollock in the oven with mayonnaise and vegetables with cheese
Ingredients:
• carcasses of pollock - two, large;
• one large carrot;
• "Dutch" or similar cheese - 50 grams;
• two onions;
• mayonnaise - 150 gr.;
• 100 gr. frozen vegetable mix.
Cooking method:
1. Prepare the fish. We clean the carcass from the scales, cut off the fins, including the tail. Cut the abdomen, take out the insides, rinse. We cut into portioned pieces and slightly add them.
2. Vegetable oil lubricates the mold. Put slices of pollock in it, leaving small gaps. Pour the thawed vegetable mixture into the fish.
3. On a coarse grater three carrots and send to the fish. Top with finely chopped onion.
4. Introduce a little black pepper into the mayonnaise. It can be replaced with fragrant or use a special set of spices. We spread mayonnaise on vegetables, carefully level the surface.
5. Sprinkle the mayonnaise layer with small cheese chips and place the fish in the oven. Bake for about half an hour, until golden brown.
Pollock in the oven with mayonnaise and mushrooms, under a cheese cap
Ingredients:
• forest agaric mushrooms or fresh small champignons - 250 gr.;
• bitter onion - two heads;
• three large tomatoes;
• 100 grams of hard cheese;
• sparse mayonnaise.
Cooking method:
1. Defrost the fish. Scale with a knife, cut fins. Gutted and chopped on filet. Rinse, cut into pieces, up to five centimeters wide.
2. Put the pieces of pollock in a bowl, add some salt. Stirring, set aside a bowl of fish for a while.
3. Finely chop the onion, cut the mushrooms into medium-sized slices or straws. In a pan heated with vegetable oil, put the onion. Stirring, fry until lightly browned. Add the mushrooms and continue to fry until cooked. At the end, slightly add, season with mushroom roasting with ground pepper.
4. Remove the peel from the tomatoes. We cut the tomatoes in half and cut into thin slices. Grind cheese on a coarse grater.
5. We cover the bottom of the baking sheet with parchment, lay out pieces of fish tightly to each other. On top, evenly distribute the mushroom roast. We distribute the plates of tomatoes on it and grease them with mayonnaise.
6. We send the pan with the fish in a hot (190 degrees) oven. After ten minutes, we take it out, sprinkle with cheese chips and place it back for another 10 minutes.
Pollock in the oven with mayonnaise, carrots and onions in pots
Ingredients:
• large carcass of pollock;
• one large carrot;
• 20 gr. butter, high fat butter;
• large onion head;
• 50 gr. any mayonnaise;
• Russian cheese - 120 grams;
• four tablespoons of boiling water.
Cooking method:
1. For this number of products, two small ceramic pots are required.
2. Rinse the containers with hot water. Dry with a towel, lubricate the inside with butter.
3. Cut the onion into thin half rings. Evenly distributing, put it in pots. Cover the onion layer with coarsely grated carrots.
4. We clean it by gutting the fish. Having cut off the fins and chopped off the tails, we cut the pollock into pieces. Slightly salt them, sprinkle with ground pepper, mix. Carefully lay the pieces of pollock on a vegetable pillow.
5. Pour two tablespoons of hot water into each container, add mayonnaise and tightly cover with foil.
6. Put the pots on a baking sheet, set at an average level of the oven heated to 200 degrees. Cook for half an hour, then remove, carefully remove the foil and fill everything with cheese. Bring the fish to readiness, baking for another half hour, but already without foil.
Recipe for pollock with mayonnaise and tomatoes for a slow cooker
Ingredients:
• thawed pollock fillet - 600 gr.;
• three fleshy fresh tomatoes;
• 50 gr. mayonnaise;
• two tablespoons of 20% sour cream;
• refined oil;
• 200 grams of cheese "Russian".
Cooking method:
1. Wash the fillet and rinse. Dry from excess moisture with a towel, rub with salt mixed with ground pepper. Letting lie down for 10 minutes, cut into pieces.
2. Cut cheese into thin slices, tomatoes into rings, up to 3 mm thick. Cheese can be grated into large chips. In a small container, mix sour cream with mayonnaise.
3. Lubricate the bowl with vegetable oil, put pieces of fish fillet in it. Lubricate the fish with sour cream-mayonnaise sauce, put tomatoes and cheese on top.
4. On the slow cooker, activate the Baking program, set the timer for 20 minutes. Cook with the lid closed until the end of the set program.
Pollock in mayonnaise - cooking tips and tricks
• When choosing pollock, pay special attention to color. It should be pure white, without any splashes, yellowish or pink spots.
• Fillets covered with a thick layer of ice should not be purchased. Through its thickness it is difficult to determine the quality of the fish, as a rule, it has already been thawed. Fish fillet should be covered with a thin, transparent layer of ice "glaze."
• To preserve the juiciness of the fish, it is very important to defrost it correctly. Do not fill carcasses with water or use a microwave. Only gradual thawing in the air or in the refrigerator will help keep all the juices in the fish meat.
