Pollock stewed with carrots and onions in sour cream

Wonderful quick recipe for delicious fish for dinner! Pollock in sour cream sauce with carrots in a frying pan will fall in love with the first spoonful. Even a novice hostess can cook it; the most difficult thing here is to clean the fish. The dish is so delicious and bright that it can be served on a festive table.

naniki

Recipe author

Pollock stewed with carrots and onions in sour cream

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Composition / ingredients

servings:

Pollock

700

Wheat flour

Sunflower oil

Carrots

Onion

0.5

Sour cream

0.5

Nutmeg

to taste

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 25 % 5 g

Carbohydrates 15 % 3 g

102 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make pollock stewed with carrots and onions in sour cream? Prepare all the ingredients. Wash and peel the carrots. Remove the husk from the onion, rinse it and dry it.
Step 2:
Wash the pollock well, remove the remains of the insides, if you have it cut up. If not, then gut it. Cut off the tail and fins with scissors. Divide into portions. Put it in a plate, add salt, pepper, let it stand.
Step 3:
Meanwhile, finely chop the onion, grate the carrots on a coarse grater.
Step 4:
Heat the oil in a frying pan and melt the onion a little. Add the carrots and simmer all together for 3 minutes. If you want to get a more delicate taste, do not fry everything until "sunburn", just put out the vegetables slightly.
Step 5:
Remove the pan from the stove, sprinkle a thin layer of flour and immediately mix it with a wooden spatula into the resulting mass so that there are no lumps. Pour in the water and stir lightly until a homogeneous sauce is obtained. Add water to the eye, enough to lightly cover the vegetables.
Step 6:
Put the pan on the stove, bring to a boil and add sour cream. Mix everything again. You will get a delicious sour cream and vegetable sauce. Season it with salt and any spices.
Step 7:
Put pieces of pollock in this sauce, dipping each one. Pour the fish on top with the same sauce. If you think that the sauce is not enough, then add more sour cream or pour in a little water (to your taste). Do not forget to adjust the sauce for salt, if necessary, try and add salt. Cover with a lid and simmer on low heat until tender. That's it - a delicious lunch is ready!

Butchering pollock is simple, cooking is a pleasure. Pollock, unlike most marine fish, does not have a sharp aroma, which adds to its advantages. It is appropriate to serve mashed potatoes, boiled crumbly rice as a side dish to stewed in sour cream with carrot pollock.

Pollock stewed with carrots in sour cream sauce will always be appropriate. This is a healthy, light and delicious dish.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.