Food and drinkRecipes

Alaska pollack - a valuable protein product

Fish pollock - one of the most common fish cod family, inhabiting the Pacific Ocean from the Bering Strait to the shores of South Korea. In East Asia, it is the most popular and is one of the valuable game fish. Many dishes of any complexity are made from it. In Russia pollock is not very popular. Although it will not be difficult to find it in our market. All the value of pollock in his liver, in which vitamin A is several times greater than in the liver of cod. It is used to produce medical fish oil. In pollock contains vitamin PP, iodine, fluoride, potassium, sulfur, cobalt. The substances included in its composition have a positive effect on the health of the skin and mucous, digestive and nervous system. They are the strongest antioxidants and affect the level of sugar in the blood.

You can still list the useful properties of this fish for a long time. But it's time to draw your attention to the possibility of using Alaska pollack in cooking dishes both everyday and exquisite, "special". And to answer the question of how to prepare pollock, so that it was simple, tasty and useful. After all, this fish is rich in protein and iodine, it is simply necessary for people living in areas where water and foodstuffs contain insufficient amounts of iodine.

The dish is the simplest. Alaska pollack

Wash fish, clean, divide into portions. In a bowl, pour in the flour, add salt, pepper, necessary to taste spices. Mixing the flour with the spices, proceed to the frying. We pile the pieces in flour and fry on both sides in vegetable oil until a rustic crust is obtained. Garnish is served with potatoes or boiled rice.

The dish is refined. Rice pollack with garlic sauce

The cooking technology differs little from the first recipe. But there is a certain "zest" that makes this dish more refined, "special." Prepare everything for the procedure of frying fish (portions of fish, spices), one more piece should be made. In a medium-sized bowl, pour 200-300 grams of boiled water and squeeze into it 3-4 cloves of garlic. Well, now, let's go!

We pour fish in flour, fry until ruddy crust in vegetable oil and, taking it off the frying pan, dip it in a bowl with garlic sauce. After the garlic "font" we put a piece on the dish. And so all portioned pieces. The sauce will be absorbed into the hot pulp of pollock, moisturizing it, enriching it with a wonderful aroma. If the sauce is not enough for the cooked amount of fried fish, you should add boiled water to the bowl, and garlic if necessary. After completing the frying of all portioned pieces, with the remainder of the sauce we water the hill of fish or serve it in a separate saucepan to the table. The pollock roast, decorated with greens and served on the table, will go to "Hooray!". Believe me.

You can safely say that by trying this improved dish, you no longer remember the "simple" fried fish. So you can "refine" such varieties of fish as pike perch, cod, which in the usual preparation are obtained sufficiently dry.

Dish diet. Stewed Pollock

Rice pollack can become its basis. But you can use raw.

In this case, the dish will be dietary, and it can be used also for children and people who are on a diet.

In a pot with a thick bottom, 80-100 grams of vegetable oil is poured, we lay pieces of fried or raw Alaska pollack (1 kg), a lot of carrots and onions (0.5 kg each). To taste salt, pepper, add your favorite spices. You can add finely chopped tomatoes or tomato juice. Fill all the hot broth, close the lid and simmer on low heat for about 3 hours. The dish will certainly become an ornament of your table.

Alaska pollock is a dietary product, and many more delicious and healthy dishes can be cooked from it.

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