Pollock, by its nature, is a dry fish and in order to preserve moisture in fish meat during baking in the oven and add juiciness to the finished dish, they resort to various methods. One of them is to cook pollock with vegetables, in this case with carrots.
Pollock with carrots in the oven is cooked differently. The fish is cut into pieces, put in the form of a whole fish fillet. Carrots are combined with various vegetables, but most often with onions. Cheeses give both hard and processed cheeses additional flavoring shades.
According to professional chefs, mayonnaise is the best addition to such fish dishes. Pollock with carrots and mayonnaise is cooked in the oven for a maximum of forty minutes. Dishes always turn out tasty, juicy and tender.
Pollock with carrots and mayonnaise in the oven - general principles of preparation
• First of all, you need to properly thaw the fish. To do this, it is left at room temperature for several hours or placed overnight in a refrigerator. After thawing, the carcasses are cleaned from the scales, the fins are cut with scissors and gutted, removing the black film from the abdomen. After washing in cool water, pollock is cut into pieces or cut into fillets, which are portioned.
• Carrots are cut into thin strips or rubbed on a coarse grater. Often they use a special grater for Korean dishes. Carrots are mixed with other vegetables, often with onions and transferred to the fish layers, and sometimes mixed with it.
• Season the fish with ground black or white pepper or prepared spices, which can be purchased in stock.
• It is advisable to take mayonnaise with the highest fat content, you can use homemade. As a rule, vegetable layers are coated with sauce.
• Products are placed on an oiled baking sheet or in a deep refractory form. Put the molded dish in the preheated oven, usually baked at 190 degrees. Cooking time and temperature are always specified in the recipe.
Stewed pollock with carrots and mayonnaise in the oven with creamy tomato sauce
Ingredients:
• carrot - 300 gr.;
• 700 gr. pollock ice cream;
• five large onions;
• 400 gr. fresh red tomatoes;
• a teaspoon of sugar;
• Wheat flour;
• 200 ml of 20% cream;
• high quality refined oil;
• 75 gr. mayonnaise;
• large bay leaf.
Cooking method:
1. Having cleaned the scales and gutted, we wash the carcasses with cool running water, dry and cut into pieces 2 cm wide.
2. Pour a little flour into a wide bowl, add salt and mix thoroughly. It is advisable to take fine salt. After mixing, be sure to try the breading to taste, add salt if necessary.
3. On an intense fire, heat the pan with vegetable oil. Alternately breading fish slices in flour, dip in hot oil. Quickly fry both sides to a uniform blush.
4. The peeled onions are cut lengthwise into four slices, after which we shred thinly. Rub carrots as large as possible. Fry vegetables in vegetable oil until soft. We start with onions, and when its strips become soft, add carrots.
5. We wash the tomatoes, cut the skin on the stalk with a cross-shaped incision. Dip in boiling water for a minute, then quickly cool and peel them. Cut the flesh into small cubes or grind on a grater. You can kill until smooth with a blender.
6. Covering the bottom and walls of a deep refractory form with oil, spread fried fish in an even dense layer. On top of it is carrots and mayonnaise fried with onions.
7. In cream we dilute sugar and mix them with tomato. Pour the prepared mixture into a mold with fish and put in the oven.
8. Stew pollock with carrots in tomato sauce at 200 degrees, at least half an hour. Five minutes before full readiness, sprinkle abundantly with finely chopped dill.
Pollock with carrots and mayonnaise in the oven under a hat from a mixture of cheese
Ingredients:
• a pound of carrots;
• 350 gr. bitter onion;
• large lemon;
• 750 gr. pollock;
• "Kostroma" and "Dutch" cheese - 200 grams in total;
• 100 ml of fat mayonnaise;
• refined oil;
• set of seasonings "For fish dishes".
Cooking method:
1. Having cleared the scales and gutted the carcasses well, we cut the pollock on filet. Rinse with running water, dry. Rub the fish with spices, put in a bowl.
2. Scalp the lemon with boiling water, squeeze the juice and measure out two tablespoons.
3. Finely chop the peeled onion, chop the carrot on a coarse grater. Lightly fry vegetables with a minimum of oil. Do not brown, stirring, cook until soft.
4. Part of the vegetable roasting in an even layer spread on the bottom of the form. Spread the pollock fillet on top, sprinkle with lemon juice, level the remaining vegetables with the next layer and grease them with mayonnaise.
5. Grind the cheese with a fine grater, add the mayonnaise layer with chips, and set the oven. Bake until the top, cheese, layer grabs a golden brown, about 30 minutes.
Unbeatable classic - pollock with carrots and mayonnaise in the oven: baked fish under vegetables
Ingredients:
• pollock, fillet - 350 gr.;
• large juicy carrots;
• onion head;
• fruit of sweet pepper;
• two tablespoons of flour;
• garlic;
• 50 gr. cheese "Kostroma";
• two fleshy tomatoes;
• 50 grams of 72% mayonnaise;
• sunflower oil;
• half a spoonful of sugar;
• a teaspoon of vinegar.
Cooking method:
1. Cut the carrots with a long thin straw, if there is a grater for Korean carrots, it is better to use it. We cut the pulp of bell pepper into narrow strips, onion into thin half rings. We clean a large clove of garlic and chop finely.
2. Put everything in a bowl, add sugar, a little pepper. Pour the vinegar and mix everything thoroughly, pour the vegetables with three tablespoons of boiling oil, stirring, leave to marinate for an hour.
3. Fillet of pollock is cut into pieces, up to 6 cm long. Sprinkle with a mixture of salt and freshly ground pepper. Roll on all sides in flour and quickly fry, lowering in boiling oil.
4. Tomatoes mode medium-sized cubes, add to the pickled vegetables, mix.
5. Lubricate the baking sheet or the mold with a cotton pad, soak it in oil, spread the fried fish. We distribute vegetables from above.
6. On the vegetable layer, apply a rare grid of mayonnaise, smooth and cover with coarsely grated cheese.
7. Cook at 180 degrees by placing the pan in the oven. Cooking time 30 minutes.
Pollock with carrots and mayonnaise in the oven with cream cheese
Ingredients:
• large carcasses of chopped pollock - half a kilo;
• six onions;
• carrot - 300 grams;
• 200 gr. cream cheese;
• high-quality vegetable oil;
• spices "For fish";
• fatty mayonnaise.
Cooking method:
1. We clean the fish, rinse and cut into pieces. You can cut carcasses on filet.
2. Bulbs are cut in half and chopped thinly. Three large carrots, can be cut into thin strips.
3. Mix the carrots and onions, put the part in a mold, on the bottom and walls of which vegetable oil was previously applied. Sprinkle the vegetable layer with salt, season with spices, pour with mayonnaise and spread it evenly.
4. On a vegetable pillow we lay out chunks of fish, it is also slightly flavored with spices. We spread cream cheese on pollock, level it and fill it with all the remaining vegetables, apply mayonnaise in a thick layer.
5. Having installed in the oven a heating of 180 degrees, we put in it a form with fish. Cook for about 20 minutes, then sharply reduce the temperature by almost half, and simmer the dish for another quarter of an hour.
Baked pollock with carrots and mayonnaise in the oven under a fur coat
Ingredients:
• large onion;
• pollock or its fillet - 500 gr.;
• large carrot;
• two tablespoons of mayonnaise;
• 40 ml of milk;
• hard cheese - 150 gr.;
• soy sauce.
Cooking method:
1. Put sliced pollock in a bowl. Having seasoned the fish, mix and pour in soy sauce. Let stand for at least 20 minutes.
2. We prepare vegetables. Cut the onion into half rings, roughly three carrots.
3. We rub the bottom and walls of a small baking sheet with butter and lay out the fish dried from the marinade. Spread the onion evenly on top, and carrots on it.
4. Holding a large grater over the bowl, grind the cheese. Add mayonnaise, add milk. After stirring well, pour the mixture onto the vegetables.
5. Covering with a sheet of foil, put the mold in the oven, which was preheated to 190 degrees. We cook the pollock fillet for half an hour, if these are slices with spinal bone, then 40 minutes.
6. To get a golden crust, ten minutes before being ready, remove the foil from the mold.
Ointment with carrots and mayonnaise in the oven under the eggs
Ingredients:
• three carcasses of pollock;
• large carrot - 1 pc.;
• two medium-sized bulbs;
• a spoonful of thick tomato;
• 75 gr. mayonnaise of any fat content;
• six eggs;
• a quarter of a teaspoon of turmeric;
• seasonings "For fish in the oven."
Cooking method:
1. Grind carrots into large chips. Cut the fish into pieces, two centimeter wide. Shred thinly onions, in the form of half rings.
2. After laying pollock in a bowl, mix with vegetables. We season everything with a mixture of tomato and mayonnaise, season with spices and, slightly salted, set aside for half an hour.
3. Put the contents of the bowl in the form, level and put in the oven for 20 minutes.
4. Beat the eggs with the addition of turmeric, pour a slightly baked fish and again put it in the oven. Bring to readiness within 20 minutes.
Pollock with carrots and mayonnaise in the oven with rice
Ingredients:
• three kilo pollock;
• one and a half cups of whole grain rice;
• two large onions;
• 200 gr. Pumpkins
• large carrot;
• 100 gr. Dutch, fresh cheese;
• homemade mayonnaise.
Cooking method:
1. Gutted fish, cleaned of scales, cut along the ridge and carefully remove it. We wash the fillet, dry with towels.
2. We grate the carrots and pumpkins separately, peeling the onions, first cut along, then shred thinly.
3. Rinse the rice, boil until half cooked, adding salt to the water. We recline in a colander, rinse again and leave in a colander to remove excess moisture.
4. We cover the walls and the bottom of a deep shape with oil, spread the fish, even out the dried rice on top.
5. Align the mixture of onions with carrots on the rice layer, spread the pumpkin on top. Slightly adding a vegetable layer, sprinkle with crushed pepper in a mortar, add a quarter glass of water.
6. Mix mayonnaise with cheese chips, season the sauce with ground pepper, you can use a few ready-made spices for fried fish.
7. Put the cheese dressing on the vegetables, level and put the fish in the oven. We cook for 40 minutes, check the readiness. This dish can be added at the very end of cooking, of course, taking a sample.
Tricks for cooking pollock with carrots and mayonnaise in the oven - useful tips and tricks
• Use quality fish! Her meat should be light, without bruising and various kinds of inclusions.
• Do not take pollock covered with a thick layer of ice! In the best case, a considerable part of the money will be paid for water, in the worst - for low-quality goods.
• Do not purchase fish that are generally uncovered with at least a thin layer of ice glaze. Her meat may be frozen, and the dish will turn out dry.
