Pollock is considered one of the leaders among fishin terms of protein and iodine content, therefore, it is useful for children (nutritionists recommend including boiled pollock in the menu from the age of eight months), pregnant and lactating women, the elderly and those suffering from obesity. Pollock (or other fish) dishes should be consumed at least 2 times a week. It can be fried, stewed, baked, cooked in fish soups, hot and cold appetizers, pies. Pollock is an excellent seafood for first-class dishes! Pollock does not have a pronounced, but rather a neutral taste, so fragrant and hot spices and seasonings are often used in its preparation. We offer you recipes that will come in handy both on holidays and on weekdays. There is no point in arguing about the benefits of hot soups, so first of all we suggest cooking pollock fish soup, or fish soup.

Pollack ear

Ingredients for 6 servings:

• pollock - 1 kg,
• potatoes - 6 pcs.,
• carrots - 2 pcs.,
• onions - 2 pcs.,
• bay leaf - 3 pcs.,
• black peppercorns - 6 pcs.,
• parsley, celery root - to taste,
• salt, ground black pepper - to taste,
• fresh dill - to taste,
• lemon - 6 slices.

Cooking time - 40 minutes. Preparation:

Defrost the fish at room temperature, bring to a boil 3-3.5 liters of water, put fish heads in it and cook for 10-15 minutes.

For this time finely chop the onions, potatoes cubes of medium size and on the middle grater rub the carrots (you can cut the carrots circles for beauty).

Then chop the fish slices.

Remove the head from the fish broth and add potatoes to it.

When the potatoes get a little softer, put pieces of fish into the water.

Fish cook for 10 minutes, then add the carrots and onions and cook over low heat for about 5 minutes.

After that, remove the ear from the fire, add bay leaf, celery root, bell pepper, parsley. Cover and let stand for 20 minutes.

When serving, put a slice of lemon and fresh dill into each plate.

Little secrets for better taste If youIf you add 1 tablespoon of vodka to the fish soup at the end of cooking, it will retain its aroma for a long time. Parsley and celery root are not essential ingredients, but they give the fish soup a rich, pleasant aroma.

Mustard medallions from pollock

Ingredients for 4 servings:

• pollock - 1 kg (2 fish),
• chicken eggs - 2 pcs.,
• mustard (don't take strong mustard, but moderately hot and sweet, because it is the main thing in our dish) - 3 tbsp.,
• wheat flour - 0.5 cups,
• bread crumbs - 0.5 cup,
• fish seasoning - to taste,
• soy sauce - to taste

Cooking time: 40 minutes. Preparation:

Defrost the Alaska Pollack, clean it, rinse it and cut it into circles with a thickness of 1.5 cm. It is not necessary to cut it thicker, it needs to be fried quickly, and they may not have time to be fried.

Mix eggs with mustard to make a mass, like thick sour cream. Prepare two plates: one with breadcrumbs, and the other with flour mixed with seasoning for fish.

Dip a piece of fish, piercing it with a fork, intoegg-mustard mixture, then roll in flour, then - again in the mixture and then roll in breadcrumbs. Make sure that the breading does not slide off and that you get a fairly thick layer.

Fry the medallions in a frying pan in a well-heated vegetable oil.

Serve these unusually airy and delicious "medallions" must be hot, watering soy sauce.

You can do without garnish due to the thick mustard-flour layer. It is enough to serve fresh vegetables.

Fish onion casserole with melted cheese

Ingredients for 6 servings:

• pollock fillet — 0.5 kg,
• onions - 0.5 kg,
• processed cream cheese - 0.2 kg,
• mayonnaise - 0.2 kg,
• salt - to taste,
• vegetable oil - 1 tbsp,
• spices - to taste,

Cooking time: 30 minutes. Preparation:

Defrost the fillets of pollock and cut it into small portions.

Peel the onions and cut them into rings. Luke should be quite a lot.

Mold the bottom of the vegetable oil.

Lay on the form half of onion, salt, sprinkle with spices and top with mayonnaise.

Top with fillets, sprinkle with salt, seasonings.

Then lay the cheese on the fillet and smooth the layer.

On top - again onion, salt and spices.

Again pour all the mayonnaise.

After this, place the pan in the oven, preheated to 180-2000, for 20-25 minutes, then reduce the temperature to 1000 and leave it to simmer for a little longer.

This recipe is simple, but the dish turns out very juicy and tasty.

Fish Fritters

Ingredients for 4 servings:

• pollock fillet — 0.5 kg,
• chicken eggs - 3 pcs.,
• mayonnaise — 3 tbsp. spoons,
• wheat flour - 3 tbsp,
• onions - 2 pcs.,
• fish seasoning - 1 tbsp,
• vegetable oil - 0.5 cups.

Cooking time: 30 minutes. Preparation:

Defrost, wash and mash with a fork fillet.

Peel onion, finely chop and pass on vegetable oil until golden brown.

Then prepare the filling: mix the eggs, flour, mayonnaise and add the seasoning for the fish and the chopped onions.

Stir the fillet from the fillet with filling.

Spread a tablespoon of the mass on a hot frying pan and fry pancakes until golden brown.

Fish tasty

Ingredients for 4 servings:

• pollock (fillet) - 4 pcs.,
• tomato sauce (you can use tomatoes) - 6-7 tbsp,
• garlic - 5-6 cloves,
• chicken egg - 1 pc.,
• carbonated mineral water - 3 tablespoons,
• wheat flour - 3 tbsp,
• salt - to taste,
• ground black pepper - to taste,
• bay leaf - 3 pcs.,
• vegetable oil (for frying) - depending on the frying pan.

Cooking time: marinate for 2-3 hours and fry for no more than 5 minutes. Preparation:

Cut the fish (fillets) into small portions.

Prepare the marinade: put the tomato sauce, crushed garlic, bay leaf, salt, pepper into the sparkling mineral water and mix everything.

Pour the pieces of fillet or fish with marinade, leave for 2-3 hours.

After that, roll the fish in an egg and flour, fry in a frying pan in oil on both sides until ready for 3-5 minutes.

Alaska pollack baked with beets with sour cream and dill sauce

Ingredients for 4 servings:

• pollock (fillet) - 4 pcs.,
• medium sized beets (baked) - 3 pcs.,
• medium onion - 2 pcs.,
• lemon - 0.5 pcs.,
• sour cream (15%) — 400 g,
• water - 2 tbsp,
• dill — 0.5 bunch,
• hard cheese (Gouda, Edam) - 100 g,
• salt - to taste,
• ground black pepper - to taste.

Cooking time: 40 minutes + 1 hour 20 minutes for baking the beets. Preparation:

Prepare beetroot baked in the oven: wash the beets with a brush, dry with a paper napkin, wrap in foil and bake in a preheated oven for 1800 hours 1 hour and 20 minutes.

Cut the fillet into pieces 4-5 cm wide, salt, sprinkle with lemon juice and let stand for 10 minutes.

Place the fish as the first layer in the form, the second layer - thinly sliced ​​onions into half rings. The third layer is baked beets, cut into circles.

Sour cream to taste, pepper, mix with finely chopped fresh dill and add 2 tbsp. spoons of water.

Pour the sauce over the beetroot.

Put the form in the oven, preheated to 2000, and bake the fish for 20 minutes.

Then grate the cheese on a large grater, remove the mold from the oven, sprinkle the dish with cheese and bake for 5 minutes.

This dish is served hot.

Cake with pollack and mushrooms

Ingredients for 1 pie:

• puff yeast dough - 250 g,
• pollock (fillet) — 0.7 kg,
• forest mushrooms - 0.5 kg,
• onions - 2 pcs.,
• cheese - 0.2 kg,
• salt - to taste.

Ingredients for the sauce:

• mayonnaise - 150 g,
• tomato paste - 150 g,
• chicken eggs - 2 pcs.,
• flour — 2 tbsp. spoons.

Cooking time: 1 hour 20 minutes. Preparation:

Cut the cheese into small cubes.

Finely chop the onion.

Clean and rinse the mushrooms, and then frytogether with onion in a frying pan in a small amount of vegetable oil. Mix eggs with tomato paste, add flour and mayonnaise and mix well. Slice the pollock fillets.

Thinly roll the yeast dough. Distribute it on a tray.

On top of the test lay a layer of pollock, and on top mushrooms and onions. Sprinkle with grated cheese and pour over the sauce.

Bake in an oven, preheated to 1800, until ready (40-50 minutes).

The dishes prepared according to these recipes are simple,cheap, but very tasty and beautiful and can easily decorate not only the daily menu, but also any table for guests, if they come unexpectedly, and you have little time and products in the refrigerator. These recipes are a godsend for any housewife.

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