Prepare pollock in a skillet with milk. Pollock and other fish in milk in a pan. Useful qualities of the product

Pollock in milk is a light and nutritious dish. This dish is an interesting option for an evening meal. Such fish does not contain a lot of calories. It is great for those who are looking after their figure. The dish can be supplemented with spices and vegetables (onions, potatoes, carrots). Several recipes are described in the sections of the article.

Useful qualities of the product

Today, many housewives love to make pollock according to dietary recipes. And this is no coincidence. After all, such fish is easily digested and has a beneficial effect on the body's work. In the past, many believed that pollock was consumed by people with a modest income. However, today this product is included in the therapeutic diet for patients in hospitals and sanatoriums.

This fish belongs to the cod family. It contains a lot of protein and minimal amounts of lipids. These properties make pollock an irreplaceable part of the diet. In addition, fish allows you to rid the body of excess cholesterol, to make up for the lack of iodine, vitamins B and E, iron and phosphorus. Fish lives in seawater, which is why it contains so many nutrients. How many calories are in pollock? The energy value of 100 grams of the product is equal to 72. This is quite a bit. Therefore, those who follow the figure can safely include pollock in their menu.

Low-calorie cooking method

To make pollock according to a dietary recipe in milk gravy, you need the following products:

Two onion heads.
A large spoonful of wheat flour.
Two medium-sized pollock carcasses.
100 milliliters of warm water.
A small spoonful of table salt.
Some vegetable fat.
200 milliliters of milk.

To make such a dish, you need to remove the skin, tails and fins from the fish. The carcass is rinsed and dried with a cloth. It needs to be cut, rubbed with a layer of table salt and left for a while. The onion head is chopped with circles. Wheat flour must be placed in a bowl, diluted with water. You should get a mass with a homogeneous structure. It is combined with table salt and milk. Pollock and onion pieces are cooked over a fire with vegetable fat. Then you need to add gravy to the dishes. When the food begins to boil, cover it with a lid. Pollock in milk should be stewed for about a quarter of an hour. All ingredients in the dish should be soft.

How to cook food in the oven?

To make fish in this way, you need the following ingredients:

A kilogram of pollock.
200 milliliters of milk.
Onion head.
Salt.
70 milliliters of sour cream.
Ground black pepper.

To cook pollock according to this recipe, the fish should be peeled and cut into small pieces. The pieces are placed in a deep bowl and sprinkled with table salt. Add some ground pepper. The head of the onion must be peeled and chopped. Place on fish pieces. The food is poured with milk. They put it in the oven. After ten minutes, the dish needs to be taken out and covered with a layer of sour cream. Then pollock in milk in the oven should be cooked for another half hour.

Fish with sauce and vegetables in a slow cooker

The food includes:

Three potatoes.
Onion head.
Bay leaf.
800 g pollock.
180 milliliters of milk.
Carrot.
Salt.
Black pepper.
A slice of garlic.

To make pollock in milk with the addition of vegetables, the fish must be peeled and rinsed. Cut into small pieces. Chop the potatoes, garlic, carrots and onions. Put pieces of pollock in the bowl of the appliance. Add table salt, chopped garlic and pepper. A laurel leaf and vegetables are placed on the surface of the dish.

The ingredients must be covered with milk. Put the device on the extinguishing program. It takes less than an hour to make a dish. Pollock in milk is usually cooked in 45 minutes.

Fish and potatoes in the oven

The food includes:

A kilogram of pollock.
Half a liter of milk.
7 potatoes.
Onion head.
A little butter.
Salt.
Bay leaf.
Fresh greens.
Shredded cheese.
Pepper (a few peas).

How to make pollock in milk with potatoes? The fish is peeled from the skin, chopped into medium-sized slices. Table salt is added to it. Placed on the surface of the baking sheet. The onion is chopped into round pieces. The potatoes are cut into squares. Vegetables should be added to fish. Sprinkle the dish with a pinch of table salt, throw pepper into it. Then the dish is covered with milk. A slice of butter and a bay leaf are placed in it. Pollock in milk with the addition of potatoes is baked in an oven for 40 minutes. Shortly before turning off the oven, they take it out. Cover with chopped cheese and herbs. Then it must be put back in the oven and kept until the cheese is completely melted.

Let's start with the fish. We clean off the scales, cut off the fins and tails. We clean the abdomen from black films. We rinse, you can dry it slightly with a kitchen towel to remove excess moisture. Cut into portions. Salt, put salt aside.

Cut the onion into large slices. Optionally, you can use large rings.

Pour flour into a small container and in small portions so that no lumps form, constantly stirring with a fork, add water. Mix the resulting homogeneous mass with milk. Salt.

Grease the pan, preferably cast iron with a small bottom diameter and high edges. We spread the fish and onions in between. We put on fire.

As soon as it fizzes, pour the sauce into the pan. We make a medium heat. If it seems to you that there is not enough sauce, add the required amount, observing the proportions. When it thickens and bubbles, reduce the heat, cover with a lid. It is IMPORTANT to stir periodically, preferably with a wooden spatula, to ensure that the edges and bottom do not burn. If the fish is not completely covered in the sauce, turn it over. Stew for an average of 20-25 minutes until the fish is fully cooked.

Delicious recipes for fish in milk sauce in a pan. Cooking pollock and more. A nutritious dinner for the whole family!

Cooking white fish in a pan in milk

White fish fillet - 800 g
Milk - 1.5 cups
Onions - 3-4 pieces
Flour - 3-4 tbsp. spoons
Ground black pepper - to taste
Salt to taste

Preparation:

So let's start preparing. First, prepare the food. Peel the onion and cut into cubes. There should be a lot of onions.

Heat some unscented vegetable oil in a skillet and add the onions. Fry the onion until soft and lightly browned, stirring constantly. Do not overcook the onion, it should remain soft.

Rinse the fish fillets under running water. If the fillet has been frozen, then it must first be defrosted.

Pour flour into a shallow bowl, add salt and pepper to it. Mix thoroughly.

Cut the fish into portions. I used pike perch fillet, but as I wrote above, you can take any white fish. Dip each piece of fish in flour on both sides.

Empty the pan in which the onions were fried by transferring the onions to a plate. Add some vegetable oil to the skillet and fry the fish fillets for one minute on each side. Since there are quite a lot of fish, you will have to fry it in several passes.

Place all the fried fish in a deep skillet. This is the same frying pan in which I used to fry the fish.

Lay the prepared onion evenly on top of the fish.

Pour milk over everything and send it to the stove over a small fire. The temperature of the milk is not important. Simmer, covered, until the sauce thickens. This will take approximately 15-20 minutes.

The fish in milk is ready, serve hot with a side dish of your choice.

Bon Appetit!

How to cook stew in milk step by step with a photo at home

We will prepare all the necessary ingredients: fish, milk, onions, as well as sunflower oil for frying and flour for breading.

We will wash and clean the fish. In this situation, I used a fillet, which just needs to be thawed, rinsed with clean water, cut into pieces and salted harder. Pepper is not used in this dish.

Breaded the pieces in flour.

We spread the fish in hot sunflower oil and fry on one side until golden brown.

Cut the onion into small pieces.

Turn the fish over with a golden brown crust up and fill all the empty spaces with chopped onions.

Fill the fish with milk. Milk should be enough to reach the top of the fish. There is no need to add salt, if the fish was initially salted steeply, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. We leave the fish to simmer in milk over low heat.

We finish stewing when the milk thickens to a sauce state, and the onion almost dissolves in the milk. When serving, pour the fish with the sauce in which it was stewed. Mashed potatoes are best served as a side dish with such fish.

Languid beauty: fish in milk

My ancestors are Volzhans, and therefore they were unsurpassed specialists in the preparation of fish. Remember how Tosya Kislitsina in "Girls" enthusiastically talked about potato dishes. So my grandmother could also list fish dishes with ardor.

Whatever they did with her: they salted, and dried, and fried, and baked. My mother told me how during the war, explosions carried so many fish to the surface that no water could be seen, women and children filled whole baskets and carried them home.

In the hungry war years, fish was almost the only one in the diet, like cucumbers, they were salted in tubs and then cooked from corned beef.

There are many fish recipes in the family, but perhaps the most favorite is fish in milk.

At the time of my grandmother, it was a festive dish, but for the next generations it became common, but extremely popular. It was prepared from river fish, in which there are few bones, mainly from pike perch, but in connection with the move from fishing places, they found a replacement for pike perch.

You can take any inexpensive fish, it turns out well, which is rather dry with ordinary frying. In milk, you can cook both ordinary fish carcasses and fillets. Another point: a large amount of onion is added to the milk. Tried many times - even those who categorically cannot tolerate boiled onions enjoy eating them in this dish, but even if you don't want to see the onions, it makes sense to grind them.

We will wash and clean the fish. In this situation, I used a fillet, which just needs to be thawed, rinsed with clean water, cut into pieces and salted harder. Pepper is not used in this dish. Breaded the pieces in flour. We spread the fish in hot sunflower oil and fry on one side until golden brown. Cut the onion into small pieces. Turn the fish over with a golden brown crust up and fill all the empty spaces with chopped onions. Fill the fish with milk. Milk should be enough to reach the top of the fish. There is no need to add salt, if the fish was initially salted steeply, the excess salt will go into the milk sauce. Let the milk boil, reduce the heat and cover the pan with a lid. We leave the fish to simmer in milk over low heat. We finish stewing when the milk thickens to a sauce state, and the onions almost dissolve in the milk. When serving, pour the fish sauce in which it was stewed. Mashed potatoes are best served as a side dish with such fish.

Fish in milk and onions is a very cozy, homemade dish that is best served with mashed potatoes or rice. The dish is not heavy, and therefore perfect for dinner. The fish turns out to be soft and juicy, and when stewed, milk and onions turn into an excellent sauce. For the dish, you can use any white fish, for example, pollock, hake, pike perch, tilapia, etc.….

Fish in milk (with milk sauce)

River fish in milk, splashing in my frying pan. The milk sauce is on the stove and boils over to whet the appetite. Everyone is looking forward to dinner with impatience, it was caught with my great luck!

Fishermen sometimes do not bite fish, but with me it is always the other way around. I respect fishing since childhood, and fish, in turn, respect me. Even if there are a bunch of fishing rods around, all the inhabitants of the reservoir peck at my hook. So yesterday it all happened, a neighbor on the river fell into the mercy of a fish. And I came to spread the bit and immediately pulled out a handsome carp.

A neighbor in the morning who was tormented without a bite said: "The fry will be cool with you today." Frying fish will not be difficult for me, I want to cook a carp with milk. The matter did not stop there, I do not know how long it all lasted, but I pulled the carp out another heel, my neighbor, my peasant, was completely upset. I gave him the same bait as mine, but the poor fellow does not bite the fish not the devil.

The unfortunate man quickly reeled off his tackle, moved to another place in a fit of his passion. But in the new place, that fisherman could not catch a carp in any way. I was going to go home soon, maybe he will end up with such a hemorrhoid. I cannot call it another word when the carp for corn does not want to take it. I came home and wrote about sausages and ran away to cook fish in milk. I peeled the carp, went for milk, and stewed it with the onions in a frying pan.

Milk sauce

1.5 cups milk
half a glass of water
two tablespoons of butter
two tablespoons of flour
two onions
pepper
vegetable oil

First I will prepare the milk sauce for the fish. Since in the future it will be useful to us when we start to let the carp in milk. I put flour and butter in one bowl.

I rub it well.

I ignite a little in a frying pan.

With continuous stirring, pour in hot milk diluted with half a glass of water. I cook for 5 minutes.

I fry the finely chopped onion in vegetable oil and add to the milk sauce. I continue to cook for 7-8 minutes.

Then I take it off the stove. Salt, pepper, cool and rub through a sieve.

Another recipe for fish in milk

one kilogram of fish
three onion heads
1.5 cups milk
one glass of milk sauce

I start to cook the fish. For this dish, in principle, not only carp is suitable. You can go "fishing" to the store.

To catch cod or sea bass, which at that moment will "peck" in your store. Do not be afraid in the store always "biting" if the "bait" in your pocket is not transferred. And the quantity and quality of the catch directly depends on its quantity. Yeah, it's a pity that in super markets I'm not as lucky as fishing.

Okay, back to my "friends" saucepans.

Finely chop the onion and fry it in oil. I throw pieces of fish into a saucepan, mix with onions and pour hot milk. Salt just a little bit. I admit it for 25 minutes.

Pour one glass of milk sauce into the fish and bring it to a boil. So both on! And what about me to the question that I asked in the previous article, so no one answered or no one needed money? Although not big, but still money. The answer lies on the surface. You can ask leading questions, but not very leading ones. If you read the article carefully, there is already a hint in it. I am waiting for answers in the comments. And in conclusion, not a great epilogue.

The fish in milk is ready for the dish, the final touch remains to be done for the etude. Put the potatoes next to the fish, pour milk sauce as it should

Carp meat is delicious to eerie, you just chew it carefully. It is tender and very tasty, there are a lot of bones in it - this is very sad

How to cook pollock in a skillet

Good day, dear readers!

I believe that every person at least sometimes needs to include seafood dishes in their diet, especially since the choice of such dishes is very rich today and we will now talk about one of these dishes.

Today I want to tell you how to cook pollock, if someone does not know pollock - this is a cold-loving marine predator fish, often living in the Pacific Ocean closer to the north, belongs to the cod family. At the moment, fish has proven itself very well as a very useful product.

Dishes from this fish are very well digested, it is often recommended to include it in the diet of all nursing mothers, everyone has long known that dishes from pollock are very useful and can be eaten even by young children, although it must be steamed for them or boiled, not fry recommended.

If we compare it with other sea fish, then pollock is a very cheap product, which is very pleasing, I also want to say that it is not difficult to prepare it, for the first time I cooked this fish when I was still a student (not yet experienced in this matter), you know, it turned out great , so I think you will cope with the task of cooking. Okay, I won't languish for a long time, let's finally together give an answer to the above question, how to cook pollock, and the following ingredients will help us with this:

Pollock - 1 piece (large enough);
Milk - 2 glasses;
onions - 2 pieces;
salt, pepper - to taste;
Flour, vegetable oil - for frying;
carrots - 1 piece;

Let's get down to the cooking process

To begin with, we need to take care of the fish, we will wash it thoroughly if it is frozen, which is most often the case, of course, the first thing to do is to defrost it, I mentioned how to properly defrost the fish right here when we cooked pink salmon. After the fish is thawed and well washed, we need to process it, clean the fish from scales, cut off the fins, tail and head. Next, cut the fish into small pieces.

We take carrots, peel them, wash them and grate them.

Now the onion, peel it, wash it and cut it into half rings.

We put the fish in a plate and fill it with your favorite spices, salt to taste and pepper, I use ground black pepper.

Pour some vegetable oil into our frying pan and put it on the stove to warm up, when the oil has warmed up, put the fish in the frying pan. We will fry the fish until golden brown on both sides.

Since we cut the onion, we need to use it, right now it will come in handy for us, on top of the fish we spread our chopped onion with an even layer.

Put the carrots on top of the onion.

Now almost the final stage has come, at this stage, pour milk into a frying pan with fish, onions and carrots, be sure to salt, pepper and simmer all this for about forty minutes.

After a while, when the pollock is ready, turn off the stove and put the fish on a plate. That's all, we answered the main question of how to cook pollock, as you can see, everything is very simple. Bon Appetit!!!

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Did you know that a fish like pollock can be cooked very tasty, and even with a minimum calorie content? Well, look, everyone usually bakes pollock in some kind of fatty sauces: sour cream or mayonnaise. Although, in principle, you can get by with ordinary milk for this purpose. Believe it or not, the fish will turn out to be amazing and very delicate in taste. There are two ways to bake fish: in the oven or using the most common fire for this purpose. In our case, we will focus on the oven. Although, it is no secret that fish cooked on a fire tastes better and more aromatic than the one that was baked in the oven. Due to the fact that we do not always have the opportunity to get out into nature, we will focus on the recipe for cooking fish in the oven.

Ingredients

1 carcass of fresh pollock__NEWL__
1 large onion__NEWL__
0.5 cups of milk__NEWL__
1 tablespoon flour__NEWL__
salt to taste__NEWL__

Gutted pollock carcass, wash and cut into medium-sized pieces. Put the pieces of fish in a baking dish, or make it out of foil by squaring it and making the sides.

Pour milk into a bowl. Add one spoonful of flour to it and very thoroughly and quickly stir the whole mass with a whisk. Note that there should be no clumps.

Peel the onion. Then we will cut it into rings or half rings. Salt the fish well. Put the chopped onion on top of it.

Fill gently with milk batter.

1. The recipe for making pollock in milk is extremely simple. First you need to wash and clean the fins and ready to fish. Frozen fish must be thawed so that excess liquid does not escape during cooking. The fish should be cut into portions and salt to taste. Add fish spices or dried herbs if desired. Place the sliced fish on the bottom of an ovenproof dish.

2. Peel the onion and cut into half rings or small cubes. If the dish is prepared for children, then it is better to take a quarter of an onion.

3. Put the chopped onion in an even layer on the fish. If desired, you can first scald it with boiling water to remove excess bitterness.

4. Now you can prepare the sauce in which the fish will be baked. Put flour in a dry frying pan and, stirring constantly, fry it until slightly golden brown. Then gently introduce milk, stirring thoroughly so that no lumps form. The milk can be seasoned with salt and pepper to taste.

5. Pour the resulting milk mixture into the fish. Additionally, you can add bay leaves or allspice peas for flavor. Send the fish to a well-preheated oven for 40-45 minutes. If desired, you can also add a little grated cheese on top (about 10 minutes before cooking). You can serve pollock in milk at home with your favorite side dish or fresh vegetables.