Steamed pollock - Step-by-step recipe with photos. Second courses. Delicious recipes with photos

Pollock fillet with onions in a steamer

You can cook many delicious dishes with steam, and each of them is sure to be low-calorie, which is ideal for people watching their weight.
For example, pollock in a steamer is a delicate dietary dish that does not lose its beneficial properties when cooked, and therefore is recommended to be consumed even by children. This cooking method gives fish meat softness and a unique aroma; Steamed fish can be served both hot and cold (for a snack).

Features of cooking pollock in a double boiler

Pollock is one of the most consumed fish. It is valued for its pleasant taste, small amount of bones and excellent digestibility by the body. In addition, it contains many minerals, vitamins and microelements necessary for a person at any age.

Pollock is a rather dry fish, and cooking in a double boiler gives it juiciness, thereby revealing its natural taste.

How to properly cook pollock in a double boiler

To cook pollock in a double boiler, it is advisable to use chilled fish.
When using fresh frozen pollock, defrosting of the fish is required. It is advisable to defrost pollock either in the refrigerator or at room temperature.
The dark film inside the pollock must be removed, otherwise the dish will taste bitter.
If you place vegetables in a steamer along with pollock, you will get a great side dish.
If pollock is pre-marinated or some spices are added to it, its taste will become more intense.

Ingredients

Pollock 3 pcs.
Onions 3 pcs.
Lemon 1 pc.
Dill 50 g
Bay leaf 3 pcs.
Black pepper (peas) 5-6 pcs.
Salt to taste

How to cook juicy pollock with steamed onions

We prepare the fish: if it is fresh frozen, then defrost it, clean it, remove the bones. Rub the fillet with a little salt.
Peel the onion and cut into rings.
We wash the lemon, cut it into thin rings, and remove any seeds from them.
Wash the dill in running water and finely chop.
Place a layer of onions in a double boiler, add bay leaves and peppercorns.
Place the pollock fillet in the next layer.
Then a layer of lemon, sprinkle it with dill.

Turn on the steamer for half an hour.
Serve the finished dish to the table with a salad of any vegetables.

How to cook stewed pollock in a slow cooker

Cooking pollock in a slow cooker is a short and simple process. I would like to start getting acquainted with this fish with a classic recipe. In this recipe, pollock is stewed along with a classic set of vegetables: carrots and onions. By the way, this dish is often classified as PP (proper nutrition). Therefore, you can safely cook delicious fish without fear of taking in extra calories. Let's look at how to deliciously cook pollock in a slow cooker.

Ingredients and how to cook

110 g pollock;
122 ml water;
bulb;
carrot;
vegetable oil;
salt and spices.

Step-by-step preparation of stewed pollock in a slow cooker

Process the fish, remove excess components, rinse under water and cut into portions.
Roll the fish in salt and spices, you can add ground pepper to taste.
Grease the bottom of the multicooker with oil and chop the vegetables into small pieces.
Place pollock on the bottom, then carrots, and then onions and fill the ingredients with water.
Activate the “Stew” mode and cook for half an hour.
Serve the dish to the table!

Pollock fillet in a steamer: a classic recipe with spices

Ingredients

Medium-sized pollock – 2 pcs.;
Lemon juice – 2 tbsp;
Ground black pepper - to taste;
Spices for fish - to taste;
Salt - to taste.

Recipe for cooking pollock fillet in a steamer

If the pollock is freshly frozen, defrost it.
We wash it, cut off the head, fins, tail, cut it lengthwise and take out the bones.
Cut the resulting fillet into portions and place in a container of suitable size.
Add spices for fish, pepper, salt and lemon juice, mix. Place in the refrigerator for a couple of hours.
Cook for 15 minutes in a double boiler.
Serve with fresh vegetable salad.

Pollock in oranges

This recipe for delicious pollock is for those who love the exotic.

Ingredients:

pollock fillet,
2 eggs,
equal parts potato starch and flour (about 2-3 tablespoons each),
spices, salt, pepper, vegetable oil.

For the sauce:

1 orange,
juice of 0.5 lemon,
1 tsp Sahara,
1 tbsp. starch,
100 ml water.

Preparation:

Beat the eggs until lightly foamy, add salt and pepper.
Cut the pollock into thin pieces and place in the resulting mixture for 5 minutes.
At this time, thoroughly mix the flour and starch, remove the pieces of pollock and roll them thoroughly in breading.
Place the fish in a frying pan and fry until golden brown.
To make the sauce, dissolve the starch in water, add all the other ingredients and heat over low heat until thickened.
Before serving, pour the sauce over the pollock pieces.

Juicy pollock in a steamer with vegetables

From the point of view of nutritionists, the combination of pollock with vegetables is simply ideal. In addition, cooking this dish in a double boiler allows you to get a tasty and at the same time healthy treat, each piece of which literally melts in your mouth.

Ingredients

Pollock – 1 piece;
Potatoes – 4 pcs.;
Tomato – 1 pc.;
Carrots – 1 pc.;
Green beans – 60-70 g;
Green onion – 100 g;
Lemon – 0.5 pcs.;
Olive oil – 2 tbsp;
Spices for fish - to taste;
Salt - to taste.

How to make delicious pollock fish with steamed vegetables

We wash the pollock, remove the entrails, cut off the head, tail and fins.
Rub the carcass with salt and special spices for fish. Pour lemon juice squeezed from half a lemon over it, and put a few slices of yellow citrus inside.
Wash the carrots, peel them, cut into thin slices.
Wash the tomato, thinly cut into rings.
Wash the onion under running water and cut into rings.
Peel the potatoes and also cut them into slices, salt them and sprinkle with spices.
Pour oil into the baking sleeve and distribute it evenly inside.
Place potatoes in the sleeve as the first layer, carrots as the second, beans as the third (you don’t need to defrost), tomatoes as the fourth layer, adding a little salt.
Place the pollock in the middle of the vegetables and press it a little with your hands. Sprinkle chopped green onions on top of the fish.
We secure the sleeve with clips and place it in the steamer.
Cook for 40 minutes.

12. Cut the sleeve and carefully transfer (using a wooden spatula) the dish to a large plate.

Tender dietary pollock in a steamer is especially tasty immediately after cooking, so try to serve it hot.

Bon appetit!

Steamed pollock in a slow cooker is perfect for dietary nutrition. This is a simple, cheap, easily accessible fish with a valuable source of protein and healthy fatty acids.

Fish pulp with soy sauce added

The following products are used for this dish:

400 grams of pollock fillet.

Lemon juice (two teaspoons).

Chopped dill - the same amount.

4 bay leaves.

2 slices of lemon.

Soy dressing in the amount of two tablespoons.

A piece of butter weighing 60 grams.

This recipe for steamed pollock looks like this. The fish pulp should be thawed. Drizzle each slice with a little lemon juice. Pour in soy dressing and sprinkle with chopped dill.

Oil is placed on the surface of the frying pan. The fish flesh is rolled into rolls, which should be secured with toothpicks. Place a slice of lemon and 2 bay leaves on the surface of each piece. Wrap the fillet in metal paper. The dish is cooked in a double boiler for about twenty-five minutes.

Fish fillet according to this recipe turns out to be tender, juicy and appetizing, but at the same time low in calories. It is well suited for those who adhere to the rules of a healthy diet.

Tips for steaming pollock in a slow cooker

What do you need to cook delicious steamed pollock? If the household has a multicooker, the task is already half completed. You need to install a special steam container in it, select the desired one among the programs - “Steam”, then, according to the manufacturer’s instructions and recipe, select the time and temperature (if the multicooker device allows). There are more extensive programs, then you should choose one that involves steaming fish.

To make the fish more tasty, before cooking, you should remove all the bones, as well as the thin film that covers the fillet from the inside. After cooking, if the film is not removed in advance, the dish may taste bitter. Unlike the inner film, the outer film (i.e. skin) does not need to be removed. It, just like fillet, contains many useful elements, but no harmful substances. The same cannot be said about the thin film covering the inside of the fillet.

Fillet in sour cream sauce

The following ingredients are used for this dish:

Onion head.

A piece of butter (about 20 grams).

A kilogram of fish pulp.

Half a glass of drinking water.

500 grams of sour cream with high fat content.

Salt and seasonings for fish dishes.

This is one of the delicious steamed pollock recipes.

The dish is made in a slow cooker. To cook it, the fish must be thawed and rinsed. Remove fins, tail, bones.

The onion head is cut into small slices. Water is poured into a separate bowl, sour cream, seasonings and salt are placed. The bowl of the device is coated with a piece of butter. Place fillet and onion slices in it. Cover the dish with sour cream sauce. They cook it in the steamed dish program for about a quarter of an hour.

Steamed pollock in a slow cooker: recipes

Steamed food is usually reserved for those with health problems, children, or people trying to eat a healthy diet. Below is a selection of the best recipes for preparing such a dish; I also suggest reading recipes for pollock with marinade and onions here.

Diet pollock

For the dietary cooking option, you only need fresh frozen fish and salt. And, of course, a slow cooker.

How to steam pollock in a slow cooker:

First, the fish needs to be filleted. The skin can be left on or removed as desired. Be sure to remove all the fins and bones, as well as the inner film, rinse thoroughly, and cut into pieces of the desired size.

Pollock with vegetables in a slow cooker

When organizing a healthy diet, it is important to consider the great benefits of steamed vegetables. You don’t have to cook fish and vegetables separately—cooking them together will only improve the taste.

List of required products:

fresh frozen fish,
spices or just salt, pepper,
frozen vegetables - cauliflower and broccoli.

Thaw the fish, clean it, cut it into portions. Sprinkle with spices (grate with salt, sprinkle with pepper).
Pour water into the multicooker bowl and place the container with the pieces on top of the bowl.
Place the vegetables on top of the pollock, or frozen, and add salt.
Cook for 30 minutes, after which you can eat the pollock with vegetables.

Pollock for ulcer patients

A stomach ulcer is a serious reason to completely review your diet and menu. A diet for ulcer sufferers is not a reason to give up everything tasty. This is just a reason to give up junk food. In such a menu it is permissible to use cod fish species, which includes pollock.

The best dishes for ulcers are those prepared with zucchini, carrots or pumpkin. Below is a recipe for cooking with carrots, but you can cook with zucchini or pumpkin in the same way - only the processing of the vegetables will be different: you will need to peel, seeds, and cut into large cubes.

Grocery list:

carrots - 2 pcs. medium size,
pollock - 1 pc.

Clean the fish and cut into pieces of the desired size. It is advisable to completely separate the fillet from the bones and use it without skin.
Peel the carrots, cut large ones in half lengthwise, leave medium or small ones whole.
Place the chopped fillet in a single layer in a special container and place the carrots on top of it. It’s better not to add salt, but if you use salt, then only in minimal quantities, always fine, “Extra” class.
Place the container in the multicooker.
Pour water into the bowl and set the “Steam” mode. Manually set the time - 30 minutes. The countdown starts from the moment the water in the bowl boils.
After a beep indicating the end of cooking, the fish and carrots can be removed from the container.
Ulcer sufferers can only eat the dish when it has cooled down, not hot. Therefore, you first need to wait for the dish to cool for some time, then it can be served. To speed up the cooling process of the fillet, the carrots can be cut into smaller pieces with a knife.

Steamed pollock for a child

For young children, when introducing complementary foods, the first dishes are often ground in a blender. can be cooked with the addition of various vegetables, then chopped. It is quite problematic to cook in the amount a child needs at one time, so a mother can cook enough for the whole family.

Required products:

potatoes, onions, carrots - ½ pcs.,
pollock fillet - ½ pc.

This is the amount for a child. When preparing immediately for the household, the amount of food must be increased.

The fillet must be boneless. Cut vegetables into slices.
Pour water into the multicooker, place the food in a special container, set the time to 25 minutes in the “Steam” mode.
After finishing cooking, grind a portion of fish and vegetables for the child in a blender. If a child can eat vegetables mashed with a fork, then grind only fish in a blender.
Vegetables, pollock for adults are ready to eat, they need to be salted. This meal can be considered dietary.

Steamed pollock fillet with rice

Rice is an excellent side dish for fish. Since it is cooked in a slow cooker, why not cook the rice right away?

Grocery list:

700 g fillet,
200 g rice,
300 ml water,
spices.

Preparation procedure:

Cut the fish into fillets, then rub with spices. For a sharp taste, you can also sprinkle with lemon juice.
Rinse the rice twice, pour into the multicooker bowl, and add water. Place a container for steamed dishes on top and place the fillet in it.
Cook in the “Steam” mode for 15 minutes, keep in the multicooker on heat for another 10 minutes. During this time, the dish will become completely prepared, acquire aroma and taste!
You can serve fish and rice with a slice of lemon.

Recipes

Steamed pollock cooks quite quickly, and any of the dishes that include this ingredient will not require a lot of time and additional expensive products for preparation. You can cook in a double boiler, in a slow cooker - today almost every kitchen has such equipment. Some dishes will require separate preparation of a side dish, while others will be completely independent. So, let's start studying the recipes.

Classic steamed pollock

To cook classic steamed fish, you will need:

pollock carcass;
salt;
pepper;
lemon juice or quarter of a lemon;
vegetable oil;
Bay leaf.

These simple ingredients make a flavorful fish that both adults and children enjoy eating. First, wash and remove the carcass from fins, scales, and entrails. Rinse the pollock again under running water and place on a paper towel to absorb excess moisture. The dried and clean carcass should be cut into medium-sized pieces and placed in a glass container, salt and lightly pepper (if you are preparing a dietary dish, it is better to do without pepper at all), sprinkle the pieces with lemon juice. The main thing is not to rush and let the fish absorb the aroma of lemon and pepper; to do this, you need to leave it in a bowl for a quarter of an hour.

Add bay leaf to the steamer water and bring to a boil. Place the pollock when the water is already boiling in the steamer and the aroma of bay leaves has spread throughout the kitchen. In about 15 minutes the fish will be ready.

Serve hot with rice or potatoes, chopped vegetables or vegetable stew.

Gourmet steamed fish in sour cream

It is in vain that some people believe that steamed dishes are not delicious. This recipe should break the culinary stereotype. You need to prepare:

pollock - carcass or fillet;
high fat sour cream (300 g);
cheese (60 g);
round rice (glass);
salt pepper;
vegetable oil;
garlic (2 cloves);
lime.

Start preparing this Mediterranean dish by boiling the rice. It should be boiled in a large amount of water so that the finished grains do not stick together. Rinse the rice, add salt and pepper to taste. Remove the meat from the pollock bones, and if you already have fillets, then simply wash, dry with a paper towel and add salt. Cut into neat small pieces.

Finely chop two cloves of garlic, remove the zest from the lime and mix these ingredients. Squeeze lime juice into the resulting aromatic mixture. Add the mixture to the sour cream, place on the stove and heat, stirring. Steam the fish in the traditional way and then pour the resulting sour cream aromatic sauce over it. If you have a bowl without holes, pour the sauce directly into it and steam for another five minutes. Serve with boiled rice.

Calorie content of steamed pollock

What is the calorie content of pollock cooked in this way? Obviously small, even if you take into account the additions in the form of vegetables or side dishes. For example, cooked fillet has only 80 kcal. Such pollock may well be considered a low-calorie dietary dish and occupy an important place in various diets.

Pollock is an easy-to-cook fish. Several dozen delicious dishes can be prepared from pollock. It’s as easy as shelling pears to steam pollock in a slow cooker. The meat will turn out juicy and not greasy, and the chosen cooking method will allow you to retain all the nutrients to the maximum.

For those who love fried fish, it is difficult to understand how healthy regular pollock can be. When frying, some of the vitamins are lost, as well as juiciness. The result does not always live up to expectations; it seems that the fish was cooked according to all the rules, but it was saturated with vegetable oil and did not turn out as tasty as we would like. In a multicooker, using the steamer insert, you can easily prepare healthy and juicy dishes. Finally, you will have the opportunity to discover the real taste and aroma of pollock!

Let's get to work by preparing the following:

pollock – 2 pcs. medium size;
lemon juice – 2 tsp;
fish seasoning – 2 tsp.

How to cook delicious fish:

Preparation of the main ingredient: thoroughly clean the fish. If you took it out of the freezer or bought frozen pollock, first wait until it defrosts, then you can start processing.
Tail and fins - carefully cut off with scissors; they are not needed, but will only interfere with cooking.
Cut the fish, if the carcass is prepared, then there is no need to do anything else. Do not touch the skin; it is enough that you simply rinse it thoroughly under running water. It contains many useful substances: microelements and vitamins. There are no harmful substances, at least that’s what nutritionists say.
Pollock needs to be cut lengthwise along the spine. For work, prepare a long, sharply sharpened knife so as not to damage the carcass and do everything correctly.
Remove any excess material, such as bones and entrails. Bones are not needed, because our task is to steam the pollock fillet, so that we can then immediately start eating without wasting time.
Be sure to remove the thin film on the inside of the carcass. If it is not removed, it may slightly change the taste of the finished dish, not for the better.
Spices - professionals have their own opinion on this matter: some chefs believe that spices kill the delicate aroma of pollock, while others claim that a small amount will not harm. Therefore, as soon as you have prepared the fish: cleaned it, cut it into 2 halves, removed the bones and film, you can lightly shake the fillet with a mixture of spices (for fish) and be sure to sprinkle it with lemon juice. We use freshly squeezed juice. Lightly rub the seasoning into the carcass.
Place the fish in a steamer container; you don’t have to close the lid. The pollock should be thoroughly saturated with lemon juice and enriched with spices; about an hour is allotted for this process.
After an hour's pause, you need to pour water into the bowl of the device to steam pollock in a multicooker. The standard mode is “Steaming”, the time is set automatically, otherwise half an hour is enough.
Attention! The fillet pieces need to be placed with a small interval so that each piece of pollock is well steamed.
We wait for the device to cope with the task, and slowly set the table, because the fish can be transferred to a plate immediately after the signal and served.
Garnish the finished dish with sprigs of fresh herbs (fresh dill is ideal), lemon slices, and pour over the remaining lemon juice. It will turn out very tasty, we recommend trying to steam pollock in a slow cooker using this recipe!

Steamed pollock in a slow cooker with sour cream

When preparing any dishes, some of the nutrients are lost, this is if you fry and bake meat or, say, fish. But if you approach cooking with all responsibility, you can extract the maximum of nutrients from the product. A multicooker is a great helper for this. Today we will steam pollock in a slow cooker with the addition of sour cream.

We need:

pollock – 1 kg or 3 pcs.;
sour cream with a fat content of 20% - 500 ml;
butter – 1 tsp;
onion – 1 pc.;
plain water – 125 ml;
salt and spices - to taste.

How to cook fish:

Sour cream is like a lifesaver when you need to make fish fillets soft, tender and tasty. But it is pollock that belongs to this category; the meat is somewhat harsh and dry. Therefore, we will cook with sour cream, but first things first.
So, we prepare the fish: defrost it, if necessary. In any case, be sure to thoroughly wash the carcass, remove the tail and fins (cut off with a knife or scissors).
We cut each carcass lengthwise, make an incision in the abdomen, and be sure to clean everything out. Even if there is nothing there, we still check what is left and remove the thin film that affects the taste of the finished dish.
We cut the carcass into pieces 5-7 cm wide. It all depends on the original size of the carcass.
If you want, you can remove the spine and large bones, but then you should not cut the pollock into pieces, but first divide it into 2 parts to remove the bones. Do not try to remove all the bones; small bones are not so dense and under the influence of hot steam they become soft, so they will not interfere with the meal.
Now we will prepare the rest of the products: chop the onion very finely so that it adds juiciness to the pollock.
Sour cream - pour into a bowl, add water (the amount indicated in the recipe), add spices and salt. As for spices, regular black pepper or fish spice mix will do. Add salt to taste; it is better to put less so as not to spoil the taste of the finished dish.
Stir the sour cream sauce, add the fish pieces, and leave for 20 minutes. You can hold it longer, this will only improve the taste of the finished fish and make it softer.
To add flavor to the finished dish, at the initial stage, you need to take a couple of drops of aromatic sunflower oil, drop it onto the bottom of a saucepan (only clean and without water), rub thoroughly along the bottom, grabbing the walls. Then pour out the water (approximately 3 cups), and then place the fish on the grill.
Since the fish has been in the sour cream sauce for some time, it must be placed tightly back to back on the steamer rack. There are holes in the grill and it is possible that some of the sour cream sauce will get into the water. This cannot be avoided; this process will not affect the final result, namely the taste of the finished dish.
The pollock is placed tightly, you need to cover the fish with onions on top, and then pour a little more of the remaining sauce over it.
Close the lid, set the “Steam” program and do nothing else, all that remains is to wait for the coveted signal, transfer the hot, steaming fish to a dish and decorate as desired. Be careful, pollock steamed in a slow cooker is very hot. Therefore, you need to do everything as carefully as possible so as not to get burned.
If you don’t like onions, remove them, and the fish can be additionally enriched with fresh herbs, sprinkled with crushed dry herbs and served. Bon appetit!

Dish with sour cream and cheese

What you need

A kilogram of fillet.
A little less than half a kilo of sour cream.
A tablespoon of butter.
Head of lettuce onion.
A tablespoon of vegetable oil.
Half a glass of water.
A bunch of greens (parsley, dill).
One hundred grams of grated cheese.
Salt, seasonings.

Cooking process

Step 1

Defrost, wash, dry and cut the fish fillets into portions. The onion needs to be chopped into half rings. Lubricate the bowl of the “miracle oven” with vegetable oil, then put the fillet there, put the onion on top and add a little salt to it all.

Step 2

Let's move on to the sauce. Mix sour cream, water and chopped herbs. We salt it all and season it with spices.

Now we add the sauce to the fish. In the multicooker, set the “Stew” mode and we can rest for about forty minutes. After the beep, add butter and cheese to the dish. The ideal side dish for this dish would be crushed potatoes.

You can also supplement the meal with boiled rice and fresh vegetables. This pollock can be cooked not only in a slow cooker, but also in the oven.

Watch another version of this dish in the video below:

Calories: Not specified

Cooking time:
60 minutes
Pollock on a bed of vegetables in a double boiler is one way to prepare a very healthy and at the same time tasty fish dinner for two. The hardest part is waiting for the cooking to finish. The set of ingredients is elementary, and is often present in the refrigerator of every housewife. You can experiment with the composition of the vegetable pillow, and the result will invariably please you. Well, in principle, you can take the fish that you find in your refrigerator - it can be hake, and ordinary herring. And if you are a fan of healthy eating or are on a diet, then you will definitely like this dish! The ideal combination from a nutritional point of view is vegetables and protein (fish). So, let's cook pollock with steamed vegetables. Time to prepare the dish is about an hour. Number of servings - 2

Ingredients: - pollock (carcass) - 1 piece; - medium potatoes - 3-4 pieces; - medium tomato - 1 piece; - green onions - several feathers; — green beans (fresh or frozen) — 50 grams; - medium carrots - 1 piece; - vegetable oil (or olive) - 1 tablespoon; — lemon juice — 1 tablespoon; — lemon — 1-2 slices; - salt - 0.5 teaspoons; - spices for fish - 2 pinches.

Recipe with photos step by step:

To steam pollock, first marinate the fish carcass. Rub thoroughly with salt, spices (I had a set of spices for fish - Italian herbs, mustard seeds, rosemary, paprika, ground bay leaf), squeeze out a few drops of lemon juice, rub into the carcass, additionally I put a couple of slices of lemon inside the fish itself, and Then I put it in a double boiler with it. Wash the green onions under running water, dry and finely chop. Peel the potatoes, wash them and cut them into slices.

We clean the carrots, wash them and also cut them into circles or semi-circles. Wash the tomatoes, cut them in half, and then into slices or semicircles. We begin to assemble the vegetable pillow. Take the sleeve, pour one tablespoon of sunflower oil inside, distribute it evenly over the surface of the sleeve with a pastry brush. Add salt and pepper to the potatoes in a saucepan and mix. Lay out one by one: potatoes in the first layer. Place carrots on top of the potatoes. Next, lay out the green beans (if you take frozen ones, there is no need to defrost them). Place tomatoes on top and add a little salt. Now it’s pollock’s turn. Place it in the middle and press it a little inside the vegetables. Sprinkle chopped green onions on top. We tie the sleeve tightly and carefully transfer the fish and vegetables into the steamer. Set the timer for 40 minutes (the fish will be ready in 25-30 minutes, but the vegetables will take longer). After the sound signal, very carefully (there is hot steam in the sleeve) cut the sleeve with scissors. Using a spatula, transfer the fish and vegetables to a plate. All the vegetables retained their original appearance and color - the dish looks very bright and appetizing, and the pollock turned out juicy and very tender, with a slight lemon flavor. We also can’t be happy with the fact that all the vitamins that this dish is so rich in have been preserved unchanged. Bon appetit! In a special section you can also choose recipes for yourself and your family

Steamed pollock in a slow cooker is perfect for dietary nutrition. This is a simple, cheap, easily accessible fish with a valuable source of protein and healthy fatty acids.

Steamed pollock in a slow cooker with carrots

Why waste time when you can cook two healthy foods at the same time? This is exactly what we propose to do in the near future: we will steam pollock with the addition of carrots. The dish will be rich in flavor, the fish will be soft. So you can truly enjoy the process of eating. But that’s not all: benefits, that’s what’s important! Feel free to offer this dish to children, expectant and nursing mothers, and the elderly.

What products are needed for work:

pollock 1 kg or 3 pcs.;
carrots – 2 small;
onion – 1 pc.;
a little sour cream or mayonnaise - to choose from;
spices and salt, as well as fresh herbs for serving - to taste.

Steam pollock in a slow cooker as follows:

In this dish, prepared according to all the rules, there is practically no fat (since pollock is not a fatty fish), but other useful substances remain: phosphorus, selenium and protein, as well as microelements that every person needs.
The fish must be prepared in advance: defrost, if necessary, clean (also, if necessary), be sure to remove the fins and tail, remove the thin film that is inside.
It is advisable to leave the skin, but the ridge can be removed. But if you don’t want to violate the integrity of the carcass, you can leave it. Thin bones will soften during cooking, while dense ones will become much softer.
For now we put the pollock aside, because we will deal with other products. Namely, we’ll make carrot sauce. In order to make it, you need to peel the carrots, grate them on a coarse grater, or put them through a food processor to make it faster.
The onion needs to be peeled and chopped as finely as possible. There is no need to chop onions like carrots.
Mix chopped carrots and onions in a deep bowl, add mayonnaise or sour cream. If you chose the first product, then you don’t need salt, if you choose the second, you will have to lightly salt it and enrich the sauce with spices.
Pollock should be dipped in the sauce and left for 20 minutes. If you don't have time, start cooking right away.
So, pour water (approximately 3 glasses) into the bowl of the device and place a steamer rack. Now place the fish close to each other so that the sauce does not spread. By the way, an ordinary raw egg will help increase the density of the sauce, which you need to lightly beat with a fork, add to sour cream, and beat these ingredients with a mixer.
Then generously spread the remaining sauce on top and lower the lid of the device.
We cook using the “Steamed Dishes” mode, 20 minutes is enough, and if you leave it for 30 (most multicookers set the time automatically), then steamed pollock cooked in a multicooker will be very soft.
During cooking, part of the sauce will flow into the multicooker bowl, and part will be absorbed. As a result, the fish will be more tender, soft and, of course, aromatic. This dish will be a worthy decoration for any table. You too can join us to steam pollock in a slow cooker according to this recipe. Bon Appetit everyone!

Steamed pollock in a slow cooker with oil

Another universal recipe for cooking pollock. It will especially help when you don’t have sour cream or mayonnaise on hand. The dish will turn out no less tasty, one might say – classic, when you need to make it quickly, simply and tasty.

Products and their quantity:

pollock – 1 pc.;
vegetable oil – 1 tbsp;
salt, any spices or just ground black pepper - to taste;
lemon juice – 1 tsp.

How to cook fish:

The list of ingredients deliberately does not list spices; here, each housewife will decide for herself which spices to use and how much. We offer the classics: a little ground black pepper and literally a couple of allspice peas. In addition, a bay leaf is not excluded; you need to put 2 leaves of it, but no more.
Now the preparation process: the carcass needs to be cleaned, all excess removed (fins, the tip of the tail and the film inside), rinsed under running water.
Be sure to remove excess liquid after washing the fish. The easiest way to do this is to use a paper towel folded in several layers.
Next, the fish needs to be enriched with spices and salt. We do this: pour some spices into a small bowl, add salt. Exactly as much as is needed for one fish, mix the spices, spread the carcass.
Then we extract the required amount of juice from the lemon in a convenient way and pour it over the fish.
There is some oil left, carefully pour the oil over the fish, lightly rubbing in the spices, leave for literally 5-7 minutes, then proceed to the second stage of cooking.
You need to pour water into the bowl of the device, install the insert for steaming, place the fish, cook using the “Steam” program for 15 minutes (the time will be set automatically), so it is advisable to monitor the process personally. By the way, the cooking time also depends on the size of the pieces.

You can serve pollock as an independent dish, garnished with fresh herbs or with a side dish. This type of fish goes well with rice. Bon appetit. By the way, we recommend serving the fish immediately, while it is warm and juicy!

Fried pollock in a frying pan

Fried fish is always very tasty, although less healthy than the baked version. Still, sometimes you want to treat yourself to something, so let it be fried fish, not fatty pork or beef.

Frying pollock in a frying pan is a quick solution that will allow you to prepare a hearty dish for your lunch meal.

Ingredients:

pollock – 1 fish;
carrots – 2 medium pieces;
2 onions;
corn flour – 4 tbsp. l.;
black pepper (ground) – 0.5 tsp;
vegetable oil – 75 ml.

How to fry pollock:

Flour along with salt and pepper are mixed in a deep plate;
The fish meat is cleaned of bones, cut into large pieces and rolled in a flour mixture;
The pollock is lightly fried on each side (about 12 minutes);
Fried fish is laid out on napkins to remove excess fat;
The carrots are passed through a coarse grater. The onion is cut into large pieces. All this is placed in the same frying pan where the fish was, and browned, after which it is mixed in the same bowl with pollock.

Vegetables combined with fried pollock fillet look cheerful and appetizing. Despite being cooked in a frying pan, this is a fairly light dish. On top of that, it is also very economical and quick to prepare!

Steamed pollock in a slow cooker. Video

Cook pollock in a double boiler

can be directly steamed, in its own juice, with vegetables and various flavorings. Pollock in a steamer is the simplest dish. Take pollock fillet, place it on a steamer tray, salt it and steam it. Cooking pollock in a steamer allows you to get juicy, tender meat from this naturally dry fish. Steaming fully reveals the taste of fish without requiring additional seasonings. If desired, various spices are added, but you should not get carried away with them when eating on a diet. To preserve fish juice, you can cook pollock in a double boiler in its own juice, using a special tray or food foil. In its own juice, the fish turns out juicier than steamed fish. During cooking, fish juice permeates the fish meat, ensuring its juiciness. Fish juice is retained in a special tray or temporary trough made of food foil. In the resulting fish sauce or steamed at the same time as the fish, you can cook potatoes, green peas, green beans, and various vegetables as a side dish. The dish is low-calorie, easily digestible, and recommended for dietary and healthy eating. Pollock in a double boiler can be prepared as a complex dish, with vegetables, mushrooms, chopped into cutlets, or fish balls. Recipes for preparing complex dishes are similar for different types of fish.

The photo shows pollock in a steamer, cooked directly by steam. The dish is served with vegetable salads and dietary side dishes. It turns out delicious when steamed with sour cream.