Pollock stewed in milk in a frying pan

Stewed pollock with delicious filling - you'll lick your fingers! The pollock prepared according to this recipe turns out to be incredibly tender and juicy. After you taste this dish, you will have a different look at the fish, which will surprise you with its excellent taste. Liquid gravy will be most welcome and will suit any side dish, especially mashed potatoes and rice, which in principle are very suitable for fish dishes.

sharlis

Recipe author

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Composition / ingredients

servings:

Pollock

Onion

Milk

300

Salt

to taste

Cardamom

to taste

Flour (1 tablespoon will go into the gravy)

Bay leaf

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 72 % 13 g

Fats 17 % 3 g

Carbohydrates 11 % 2 g

87 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 25 min

Step 1:
Defrost pollock, rinse and let it dry, you can use paper towels for this. We cut the fish into small pieces, considering that we will need to fill them with milk and they should not look out. That is, cut them thinner. We put it in a plate.
Step 2:
Salt the fish and add seasoning, I used ground cardamom - it goes well with fish dishes. You can also use seasonings at your discretion. We pour flour into a deep bowl and abundantly roll pieces of fish in it.
Step 3:
Pour refined vegetable oil into the pan and warm it up well. Spread the fish in one layer and fry on high heat for 5-7 minutes on one side until a golden crust forms. To remove the specific smell (if there is one), put peeled raw potatoes, cut into slices, in a frying pan, and then remove.
Step 4:
While the fish is frying, peel and slice the onion into thin half rings.
Step 5:
Pour the onion on the fish.
Step 6:
Turn the fish over to the other side, trying to make sure that the onion is between the pieces, and not under it, so that it is fried. Fry for another 5-7 minutes, reduce the heat a little so that the onion does not burn. During this time, the onion can be gently stirred with a fork so that it is evenly stewed.
Step 7:
Prepare the filling. Fry one tablespoon of flour in a dry frying pan for 5 minutes, stirring with a spoon. Pour the flour into a deep bowl and pour a small amount of milk (1 tablespoon) first, so that there are no lumps. Stir with a whisk and gradually stirring pour in the rest of the milk. I took milk with a fat content of 2.5%, the main thing is that it was fresh and did not curdle.
Step 8:
Fill the fish with milk sauce so that it covers it as much as possible. You can add a little water if there is not enough milk. Add salt and bay leaf. Bring to a boil over medium heat and simmer until tender for 7-10 minutes. This time will be quite enough. Pollock in milk is ready. When you serve it, you can pour the gravy separately - it turns out very tasty.