Alaska pollock. What unusual can you make from this fish? And useful?
Perhaps, on useful I will make today the accent. And it will be highlighted in the text in italics .
We cook Alaska pollack stewed in sour cream sauce with vegetables.
Today you can afford to buy fish and more expensive , but the common sense is included: why buy dubious salmon and trout in an ecological sense, if you can get the same useful microelements and vitamins without overpaying.
As it turned out , pollock in the record holders for the presence of iodine, vitamin PP, potassium, phosphorus, fluorine, sulfur and cobalt. The liver of pollock is very useful, the fat of which is incredibly rich in vitamin A. Because of this, the meat of pollock is dry, because all the fat in this fish is concentrated in the liver. This feature of pollock is popular with nutritionists who recommend including pollock in the menu at least 2 times a week, noting a special utility for people with excess weight, for children from the first year of life and for pregnant women .
Of course, the most useful pollack is boiled or steamed .
But in the preparation of pollock with vegetables there are additional advantages .
About them below.
Required products:
Alaska pollock - 3 fish.
Onion - 2 pcs.
Carrots - 1 large or 2 small
Lemon - half
Sour cream 250 g
Dried dill, dried adzhika, ground coriander, salt - to taste.
Preparation:
Cut pollock into small pieces , squeeze lemon juice from a half of lemon onto it.
Peel the onions and carrots . I cut the onions with half rings, the carrots with straws.
You can grate the carrots on a large grater, but we prefer to touch carrots with slices.
Again about the benefits of the prepared dish:
As it's not strange sounds, but cooked or stewed with sour cream carrots contains more useful substances. And the calories in cooked carrots are less than in the raw. Moreover, after heat treatment in cooked carrots, the level of antioxidants increases by one third.
So the utility of today's dish is doubling!
Fry or put out the fried vegetables in a deep dish until half cooked.
Put on a vegetable cushion pollack pieces, sprinkle with dried dill.
To sustain on fire 5 minutes , to turn pollock.
Mix sour cream with spices and salt . If you want the sauce to be more liquid consistency - add 0.5 cups of water or fish broth.
Pour the prepared fish sauce with vegetables . After boiling, reduce the heat, cover the frying pan with a lid and put out another 10 minutes.
My eaters like cheese sauce , and to please them at the end of cooking I added a handful of grated cheese.
Pollock, stewed with vegetables in sour cream - ready.
Garnish can be served with rice, but my husband ordered a mashed potatoes , he's a big potato fan.
I also cook pollock with marinade, cutlets and zrazy from pollock , I can sometimes fry and even add it to fish soup or to fish creamy soup.
Pollock in our diet returned recently , when my husband read about its useful properties and began to nostalgic about our student past. Then this, one of the cheapest fish of that time, was often in our menu - fried with onions and without, baked under marinade, in the form of meatballs and cutlets.
Now I have diversified the assortment of dishes from pollock zrazami , and also I add it in the composition of fish assortment when cooking fish cream soup and fish salted fish.
I cooked pollack for you
@rajskijsad
Thank you all for your attention and support.
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The material uses the author's photo
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