The pollock fish belongs to the cod family. Its habitat is the Pacific Ocean. Atlantic pollock can be found in the waters of the Norwegian Sea. Representatives of this family are distinguished by a meter length and a five-kilogram weight. However, the catch is mainly carried out for individuals reaching half a meter in length and two kilogram body weight.
In recent decades, there has been a tendency to increase the number of pollock catches, which provoked a sharp decrease in the number of individuals. It was decided to limit its production, which contributed to the increase in cost.
Pollock, like other cod representatives, is distinguished by tenderness of meat and pleasant taste. The pollock fillet contains a huge variety of minerals, fatty acids and protein. Iodine, cobalt, vitamins and chromium are present in it too. Pollock is enriched with omega-3 acid, a unique health-promoting ingredient.
The use of pollock is recommended in case of pathologies associated with the thyroid gland, heart, blood vessels and skin. The relatively low calorie content of this type of fish (72 kcal) entitles it to be included in the menu diet food even for children.
Information on the correct preparation of pollock salads will be given below. Although this process is almost the same as. True, in terms of taste, differences still exist between these varieties of fish.
Getting the ingredients:
After rinsing the pollock fillet, we are engaged in cutting it into pieces, and transferring it to the pan. We supplement the fish with onions, bay leaves, ground black pepper, herbs, and boil. Using a medium grater and fry in oil. Chop the onion into rings and also fry.
Using a grater, . Next, cool the cooked pollock fillet, and cut into cubes, removing the bones from it. The salad will be layered. We begin to lay it with the fish mass, then comes the mayonnaise layer - onion - carrot - fish - again mayonnaise - cheese. We use greens.
Getting the ingredients:
We are engaged in boiling the pollock fillet and cutting it into cubes. In order to glass put it in a colander. Deseed the pepper and chop it into slices. Finely chop the onion. Boil potatoes and cut into cubes. We pick the dill by hand and combine the ingredients in a salad bowl. Salt and pepper, mix and decorate the dish with dill.
Getting the ingredients:
When it becomes crumbly, we recline it in a colander in order to get rid of moisture. , and after removing the skin, cut the flesh into thin slices. We are engaged in cutting boiled pollock fillets in the form of pieces, and onions in the form of rings. Cilantro, parsley and sorrel are picked by hand. After connecting all the components, salt and pepper them, pour over with mayonnaise and mix.
Getting the ingredients:
We are engaged in the release of pollock fillet from the bones, cutting it into pieces, rolling in flour and frying in oil. Using a large grater, grind pickled cucumbers. We make cutting in the form of long thin strips lettuce and green onions - 2 cm strips long.
Small parts. We prepare the dressing by mixing lemon juice, sunflower oil, ground black pepper and salt. toss with the dressing and use the dill as a garnish.
Getting the ingredients:
We are engaged in boiling or frying pollock fillets. Mince the garlic using a crusher. We cut the onion in the form of rings and marinate them in vinegar. Using a medium grater, grind the radish.
Cut the carrot into circles and fry with sesame seeds. For the preparation of dressing soy sauce mix in a separate bowl with sunflower oil, sugar and salt. After connecting all the components, they need to be peppered and mixed.
Getting the ingredients:
After cutting pollock fillets in the form of cubes, boil the product. We remove and cut the pulp into half rings. Potatoes need to be baked in the oven with the skin on and chopped after cooling.
Turn the eggs into small pieces, and finely chop the greens. After mixing the components, pour them with mayonnaise and sprinkle with lemon juice. We supplement the dish with sugar, spices and salt. Dynamically mix the salad and use greens for its decoration.
Getting the ingredients:
We are engaged in butchering and depriving pollock fillets of bones. Next, we cut into cubes and fry in oil. Cool the boiled potatoes and cut into cubes. slices. Grind horseradish with a grater, or use it ready-made. green onion turn into two-centimeter strips and mix all the products. To improve the taste, we supplement the dish with vinegar and mayonnaise. After thorough mixing, we use green onions as a decoration.
Getting the ingredients:
We are engaged in cutting the pollock fillet into slices and boiling the product. You also need to cook broccoli cabbage, and then parse it into inflorescences, and chop in the form of cubes. Cut the tofu into chunks. Grind the carrots using a medium grater. By mixing a spoonful of lemon juice, salt, black pepper and sunflower oil, prepare the sauce. Whip the mixture thoroughly and mix with the products. We use cilantro to decorate the salad.
Good day, my dear readers. How often our life is like a routine - every day is the same - home, work, home. And in the everyday menu there is also practically no place for experiments and surprises, which often take too much time and effort. And so you want something unusual! Today, looking into the refrigerator, I saw for the second day that a plate of boiled pollock had been in it, which was intended as the main ingredient for a side dish for lunch. And everything inside me rebelled, not wanting to live a Groundhog Day and eat again and again according to the same scenario - today as yesterday. But don't throw away a good product? It was decided, we need to come up with a new, tasty and hearty meal, which will please not only the eye, but the stomach, and at the same time it will not take much time to create it.
I don’t know about you, but eating crunchy foods always cheers me up. Therefore, I propose to cook and “crunch” with me a spring-winter salad with pollock, potatoes and peppers.
The basis of the salad will be boiled pollock fillet (you can also use raw), fried in breadcrumbs until crispy. Boiled potatoes and eggs will add satiety to the dish, and fresh vegetables (sweet red pepper, cucumber and sweet pepper) will give lightness and spring mood. onion).
So let's start preparing this Our culinary experiment ...
BJU: 7/12/10.
Kcal: 171.
GI: medium.
AI: medium.
Time for preparing: 30 minutes.
Servings: 5 servings of 220 g.
Let's prepare the ingredients. Wash vegetables. Red Bell pepper we clean from seeds, peel onions. If you use boiled or fresh whole fish, the bones must be removed from it and the skin removed.
Potatoes and eggs can be boiled in the same bowl. To do this, take a saucepan, put these products in it and fill everything with water, so that the contents of the dishes only disappear in the liquid (no more needed). We put on maximum heat until the water boils, then reduce to medium.
Hard-boiled eggs - 12 minutes after boiling. Potato cooking time - 15-20 minutes (we check the readiness with a fork, if it easily enters the tuber, then the vegetable is cooked).
Now let's get to the fish. Pollock fillet, cut into strips (about 3x1.5 cm) and roll them in flour.
Break the egg (1 pc) into a bowl, beat it lightly and divide it into two parts. Add salt (1/4 tsp) to half of the egg, mix and dip pollock (already rolled in flour) into it so that the egg completely covers all the pieces.
We take out the fish fillet from the egg mixture and roll it in breadcrumbs on all sides.
Put the pieces of pollock on a hot frying pan with oil and fry over medium heat on both sides for 2-3 minutes until golden brown. For those who use raw fish Cooking will take longer - 5-10 minutes on each side.
We spread the finished crispy fish nuggets on paper napkins to remove excess oil.
Now you need to chop the vegetables. This can be done in any way you like: finely chop or grate.
I prepared the cucumber with a Korean carrot grater.
Cut red bell pepper into thin slices.
Bulb sweet onions - half rings.
All the ingredients for our dish are ready, we combine them together in a deep bowl.
Salad can be dressed with anything: olive oil, sprinkling with lemon juice or sour cream, or yogurt. I will prepare homemade mayonnaise for this purpose.
To do this, pour the remaining half of the egg into a half-liter jar, add mustard (1/2 tsp), salt (1/3 tsp), lemon juice (2 tsp) and sunflower oil (1/2 tbsp) there .
We put an immersion blender on the bottom of the dish and beat it without moving it from its place (until half of the liquid turns into a stable emulsion), then, moving the device up and down, bring the entire contents of the jar to a homogeneous state. A few minutes and a thick homemade sauce is ready.
We dress the salad just before serving, then add crispy crackers to it, and our masterpiece is ready.
I think that you and your family will appreciate this culinary experiment.
Enjoy your meal!
Calories: Not specified
Time for preparing: 30 minutes
Salad with pollock, carrots and onions is easy to prepare, very tasty and satisfying. Despite the simplicity of the ingredients contained in it, the salad also turns out to be very nice in appearance, which means that it will not be ashamed even on festive table put. My friend, for example, constantly prepares this salad for the New Year and the table and always eats it with pleasure. So if you have a question about what else to cook tasty, try to cook this salad, you will not regret it. The recipe with a photo of this salad has already been waiting for you. Also cook very tasty and healthy.
- pollock fillet - 250 gr.,
- carrots - 1 pc.,
- onion - 1 pc.,
- chicken egg - 1 pc.,
- hard cheese - 40 gr.,
- mayonnaise - 3-4 tablespoons,
- salt - to taste,
- pepper h.m. - taste,
- vegetable oil - 2 tbsp.
Cooking time 30 minutes \ Number of servings 1.
Recipe with photo step by step:
Peel onions and carrots, wash and pat dry with paper towels. Cut the onion into half rings, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, put the onion, cook for 3 minutes until the onion becomes transparent. Add carrots to the pan and fry the vegetables for another 3 minutes. Let the cooked vegetables cool completely. 
At the same time, boil water in two saucepans. In the first, boil the egg for 8 minutes, cool it in ice water, peel it. In another saucepan, salt the water, put the pollock fillet. After boiling, remove the foam and cook the fish for 8-10 minutes. Put the finished fish on a dish, cool, sort it into fibers with your hands, if you come across bones, remove them. 
Prepare the dish in which you will serve the salad and serving ring. Set the serving ring on a plate, put the fish in the first layer, salt it, pepper to taste, grease lightly with mayonnaise. 
Put the fried vegetables in the second layer - carrots with onions, they can also be lightly greased with mayonnaise. 
The next layer is boiled, grated on a coarse grater egg. It must be smeared with mayonnaise, you can add a little salt and pepper. 
Lay the last layer of hard cheese grated on a fine grater. Put the finished salad in the refrigerator for a while. I also prepared for you. 
Decorate the finished salad as you wish, serve as an appetizer.
Who said pollock is boring and not interesting? In fact, this beautiful cod fish is simply unique for your culinary experiments! It combines a bunch of useful substances (vitamin PP, phosphorus, potassium, sulfur, iodine, fluorine, cobalt) and a very low natural calorie content (111 kcal per 100 grams of fish). Of course, with the right preparation. Nutritionists recommend using pollock with minimal heat treatment. Pollock salad, previously lightly boiled - tasty and healthy!
Lots of people like Korean food one of the dishes of which is heh. But not everyone likes raw fish, even properly marinated. In my recipe, I suggest making an easy-to-make East Asian-style salad fromboiled pollock, usual vegetables and spicy spices.
You can simply cut pollock into large pieces, and remove the bones after boiling the pieces:
