Pollock is one of the most familiar fish since childhood, we ate it in kindergarten, school and in general it used to be in every canteen. But you can get rid of stereotypes by cooking it at home, after which you will realize that this fish can be quite different - unusual and tasty.
How delicious to bake pollack fillets in the oven?
Ingredients:
- pollock fillets - 3 pcs .;
- sour cream 25% - 250 g;
- semi-hard cheese 150 g;
- dill - ¼ of the beam;
- parsley - ¼ of the beam;
- mustard - ½ tsp;
- mushrooms - 100 g;
- lemon - ½ pcs .;
- pepper;
- salt.
Preparation
If the fillet is frozen, it must be thawed, wash it well and make a shallow diagonal notch on the side of the opposite skin if there is one. After put in one layer, pepper, salt, you can also use your favorite spices for fish and pour lemon juice. Then cut the mushrooms with plates, and combine mustard and sour cream and add chopped greens. Sauce from sour cream and mustard can be salted, but with an eye on the cheese, since it can also be very salty.
Already put the marinated fish again with one layer in the dishes, in which it will be prepared. Thin layer of promazhte sauce, after lay out the mushrooms, and already on them lay out all the remaining sauce. Then sprinkle with cheese, do not regret the cheese, as in addition to the gastronomic function, it will serve as a lid, spreading and baking. In the preheated oven to 180 degrees pollack is cooked for 20 to 30 minutes, of course, orient yourself in a cheese crust, when the latter is sufficiently baked, the fish will surely be ready.
Recipe for Alaska pollack baked in foil in an oven with potatoes
Ingredients:
- pollock - 2 pieces;
- potatoes - 1 piece;
- egg - 1 piece;
- cheese semi-solid - 100 g;
- dill - ¼ of the beam;
- olive oil - 50 g;
- lemon - ¼ piece;
- pepper;
- salt.
Preparation
Start with potatoes, since it is her preparation that takes the most time. Peel potatoes and chop on the finest grater, but not the one that will turn it into a puree-like mass.
And immediately fill it with cold water, which is still changed a couple of times within half an hour, it's all done to remove the starch from potatoes and avoid its blackening.
Carcass pollock without a head pepper, salt and if you want spices, both inside and outside, after pour them with lemon juice. Cheese grind beforehand, using a grater, and do not chop the greens.