Pollock in a slow cooker in sour cream

We start cooking this dish with the preparation of fish and vegetables:

1. Defrost pollock carcasses. It is best to take the fish out of the freezer the night before, transferring it to the refrigerator. We cut up the carcasses, clean them from the films, remove the fins, tail.

2. We cut the cleaned carcasses into portions, salt and pepper them to taste.

3. Peel onions and carrots. And then grate the carrots on a coarse grater, and chop the onion into half rings.

When all the ingredients are already prepared, you can turn on the slow cooker and proceed directly to the cooking process:

1. Lubricate the bowl of the slow cooker with vegetable oil and, using the "Frying" program, fry the prepared vegetables for 10 minutes, stirring them from time to time. If desired, you can add salt to the vegetables during the frying process.
2. Put the prepared pieces of fish on top of the vegetables, then add water and pour sour cream over the fish.
3. Set the "Stewing" program for half an hour and while your slow cooker is working, you can prepare a salad or treat yourself to a cup of fragrant tea.

Serving fish:

Carefully put the pieces of fish together with a vegetable pillow on plates, if desired, sprinkle with fresh herbs.

Bon appetit!