Composition / ingredients
Step-by-step cooking
Step 1:
How to put out pollock in a frying pan with sour cream? Prepare the products. Pre-defrost the fish by transferring it from the freezer to the bottom shelf of the refrigerator. Sour cream is suitable for any fat content.
Step 2:
Wash the fish well, clean off the remaining scales and remove the insides, if there are any. Be sure to remove the black film inside, it will be bitter after cooking. Cut off the tail and fins, cut the carcass into portions of about 5 cm.
Step 3:
Put the pollock pieces in a plate, add salt, sprinkle with ground black pepper.
Step 4:
Heat the vegetable oil in a frying pan over low heat. Melt diced onions on it until transparent.
Step 5:
Add carrot cubes to the onion in the pan, put out the vegetables for another 5 minutes. Carrots can be grated on a coarse grater.
Step 6:
Now it's the fish's turn. Put the pollock pieces on top of the vegetables, cover with a lid and simmer in this way for 10 minutes.
Step 7:
Pour sour cream over the products and continue stewing for about 10 more minutes. At the end, taste the resulting sauce, add salt and pepper if necessary. If the sauce seems too thick to you, then dilute it with hot water, if it is liquid, then hold the pan on the fire for a little longer with the lid open.
Step 8:
Pollock turns out soft, juicy, serve it with any side dish along with the resulting sour cream sauce. Enjoy your meal!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
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.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
The calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
