Pollock with carrots and onions in a saucepan

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients specified in the recipe. A fillet of pollock or a whole carcass will do. If you take a whole one, increase its weight to 800 grams. If necessary, defrost the fish, but not completely. Put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state, so it will be easier to cut it. The pieces will be more accurate and will not turn into a shapeless mass when sliced.

2. Step 2:

   

   Peel the onion from the husk and cut into thin half rings. To prevent onion juice from irritating the mucous membrane of the eyes so much, before slicing, rinse the knife and onion under cold running water.

3. Step 3:

   

   Brush the carrot well and clean it. Grate it on a large grater or cut it into strips. Remember, the final result in this dish 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, and cut into strips or cubes will retain its shape.

4. Step 4:

   

   Clean the whole fish. To do this, remove the head, fins and tail. Cut the abdomen, gut it, remove the black film from the inside, as it is bitter and will spoil the taste. Rinse and be sure to dry with paper towels. Cut into arbitrary pieces.

5. Step 5:

   

   A saucepan or saucepan with a thick bottom is suitable for cooking this dish, but you can also cook in a deep frying pan.

6. Step 6:

   

   Pour refined vegetable oil on the bottom, put half onion rings on top.

7. Step 7:

   

   Put the carrot in the next layer.

8. Step 8:

   

   Place some of the fish slices on a vegetable pillow.

10. Step 9:

    

    Alternate layers in the same sequence: onion, then carrot.

11. Step 10:

    

    Next - pieces of pollock.

12. Step 11:

    

    We have to finish with onions and carrots. Now add a little boiled warm water – you don't need much, because the fish will later let the juice, we just need it to start boiling.

13. Step 12:

    

    Put spices on top: according to the classics of the genre, these are bay leaf, cloves, allspice and peppers (you can take a mixture of peppers or just one black pepper). You can change and supplement the set of spices at your discretion. If you use ready-made spices for fish, be sure to read the composition before use. If there is already salt in the mixture, consider this, otherwise you risk over-salting the dish.

14. Step 13:

    

    Add salt and sour cream. You can replace it with cream of any fat content or thick natural yogurt without additives.

15. Step 14:

    

    Close the lid, bring to a boil.

16. Step 15:

    

    Reduce the heat and simmer the dish under the lid for about 30 minutes. If you cook a pollock carcass, then 40 minutes.

17. Step 16:

    

    Garnish take your favorite. Mashed potatoes, rice, pasta or just pickled vegetables will do. Bon appetit!