Pollock in sour cream - a taste of childhood.With this small marine fish of the cod family I've known for a long time.They gave it to us every Thursday (if you remember, it was a fish day) and in kindergarten, in school, because very few pollock in fat content, and it is well absorbed.The meat of this fish provides us with a complete protein, as a valuable source of selenium and phosphorus.And Pollock contains several important vitamins (especially B12) and nourishes our body sodium, potassium, zinc and copper.
Doctors recommend include pollock meat in the diet of lactating mothers and pregnant women, because it stimulates the thyroid gland, the digestive and nervous systems and even participates in cellular respiration.Pollock useful for older people and children, as it helps the preservation of vision, strengthen bones and teeth and supports the cardiovascular system and liver.The pollock bones a little, and most importantly it does not, as in any river fish hazardous bones that can get stuck in the throat, so it is used in the nutrition of children in kindergartens.
Pollock in sour cream - a low-calorie meal (fish itself has 75-81 calories per 100 gr.), But it all depends on the recipe that you have chosen.For the price of fish is this inexpensive and therefore accessible to all segments of the population.In addition, if competently, with soul to cook it, it turns out very tasty and nutritious dish.Personally, I like pollock in sour cream, although the option of cooking there is a great variety.I mentioned a method of preparing pollock makes better reveal the taste of fish, giving it the flavor and juiciness.Be sure to try to cook pollack in this way, and I'm sure that you and your guests will love.
Now I'll detail, step by step, tell you how to cook pollack in sour cream.For this we need a very simple product that is in almost every store kilogram of pollock, 300 ml milk, 1 tablespoon of vegetable oil, 200 gr.sour cream 15% fat, 5 tablespoons of flour, 2 medium heads of onion, one large carrot, dried herbs, including 1 teaspoon oregano, and finally, salt and black pepper.
First you have to clean the pollack from the scales, remove all the fins, remove the entrails, and with them, and remove the black film that does not taste bitter.Then wash well and cut into pieces a la carte.Pour the milk and soak the fish for about an hour.If you have time, you can wait for an hour and a half.
the meantime, we need to wash, peel carrots and grate it on a coarse grater itself.Next, wash and clean the onion, cut into cubes of medium size.Then pour the flour on a flat plate with salt and carefully stir.The next step should be removed from fish and milk, roll in flour the pieces of pollock for a while to put on the chopping board.Then you take a frying pan, pour vegetable oil and put it (when warmed up) pieces of pollock.Pollock should fry evenly on both sides until a golden crust on it.Then the fish must be covered with crushed onions and grated carrots.Thereafter, all the cream diluted to a liquid state, preferably boiling water.The diluted cream to pour into the pan where we have fried pollack with onions and grated carrots.
It's time to add salt and pepper and add the dried herbs, including oregano.Pollock, braised in cream sauce cooked on a slow fire, so close cover the pan and store patience.Twenty minutes later, the dish can bring to the table.
And while you can set the table, lay a tablecloth and set equipment.By the way, the school pollack in sour cream we were served with crumbly boiled rice or buckwheat, as well as mashed potatoes or with a ragout of fresh vegetables.But you can come up with your own, and a side dish to this fish.
