Composition / ingredients
Cooking method
If you have frozen pollock, then it needs to be thawed. This can be done in the microwave, under a stream of cold water, or simply left to defrost at room temperature.
We cut off the tail, fins. We remove all the insides, including the black film.
Cut the fish into portions. Salt. You can use a special seasoning for fish. And leave the pollock for 20 minutes.
Peel the potatoes. Cut it into circles. Fill with cold water and leave for 20 minutes to remove excess starch. Then rinse under cold water.
Peel the carrots, cut into circles.
Tomatoes are also cut into circles.
We cut the onion into rings.
Put the onion on the bottom of the slow cooker. Then potatoes.
Then we spread the fish, then carrots and tomatoes.
In half a glass of water, stir sour cream and salt. This mixture is filled with fish and potatoes.
We set the Baking mode for 35 minutes.
After the beep, it remains for us to arrange the fish and potatoes on plates.
Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
