Pollock Braised with Carrots and Onion in Sour Cream

A wonderfully quick recipe for tasty fish at dinner! Skillet pollock in a sour cream sauce with carrots will win you over from the first bite. Even a beginner cook can pull it off — the trickiest part is cleaning the fish. It's so tasty and colorful you could serve it for a special occasion.

naniki

Recipe author

Pollock stewed with carrots and onions in sour cream

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Composition / ingredients

Servings:

Pollock

700

Wheat flour

Sunflower oil

Carrots

Onion

0.5

Sour cream

0.5

Nutmeg

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 25 % 5 g

Carbohydrates 15 % 3 g

102 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 50 min

Step 1:

How do you make pollock braised with carrots and onion in sour cream? Gather all your ingredients. Wash and peel the carrot. Peel the onion, rinse it, and pat it dry.
Step 2:

Rinse the pollock well and clean out anything left inside if it's already dressed; if not, gut it. Snip off the tail and fins with kitchen shears. Cut it into serving pieces. Lay them on a plate, season with salt and pepper, and let them sit.
Step 3:

Meanwhile, finely chop the onion and grate the carrot on the large holes of a box grater.
Step 4:

Heat the oil in a skillet and soften the onion a little. Add the carrot and cook everything together for about 3 minutes. For a more delicate flavor, don't let it brown — just gently sweat the vegetables.
Step 5:

Take the skillet off the heat, dust a thin layer of flour over the vegetables, and stir it in right away with a wooden spoon so there are no lumps. Pour in water and stir gently until you have a smooth sauce. Add the water by eye — just enough to lightly cover the vegetables.
Step 6:

Return the skillet to the heat, bring it to a boil, and stir in the sour cream. Mix well again — you'll have a tasty sour cream and vegetable sauce. Season it with salt and any spices you like.
Step 7:

Nestle the pollock pieces into the sauce, submerging each one, and spoon some sauce over the top. If it looks like there isn't enough sauce, add more sour cream or a splash of water to taste. Don't forget to check the seasoning — taste and add salt if needed. Cover and simmer over low heat until the fish is cooked through. And that's it — a delicious meal is ready!

Pollock is easy to clean and a pleasure to cook. Unlike most saltwater fish, it doesn't have a strong smell, which is a real plus. Mashed potatoes or fluffy boiled rice make a fitting side for pollock braised in sour cream with carrot.
Pollock braised with carrot in sour cream sauce is always a good call. It's a wholesome, light, and tasty dish.
To keep your eyes from stinging when you cut onions, rinse both the onion and the knife in cold water. Your cutting board won't hold on to that oniony smell if you rub it with a piece of lemon first.
To keep the sour cream from curdling or separating as it simmers, stir it together with a spoonful of flour in a separate bowl first, then add it to the pan. You can swap the sour cream for cream of any fat percentage — just remember that the richer the sour cream or cream, the higher the calorie count.