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Pollock stewed in milk in a frying pan

Pollock Braised in Milk in a Skillet

Braised pollock in a delicious sauce — finger-licking good! Made this way, the pollock comes out incredibly tender and juicy. Once you taste it, you'll see fish in a whole new light — its wonderful flavor will surprise you. The creamy sauce is more than welcome and pairs with any side, especially mashed potatoes and rice, which are naturals with fish.

sharlis

Recipe author

Composition / ingredients

Servings:

Pollock

Onion

Milk

300

Salt

Cardamom

Flour (1 tablespoon goes into the sauce)

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

Cooking method

Cooking time: 25 min

Step 1:

Thaw the pollock, rinse it, and let it dry — paper towels work well for this. Cut the fish into small pieces, keeping in mind that you'll be covering them with milk, so they shouldn't poke out above it; in other words, cut them on the thinner side. Set them on a plate.
Step 2:

Salt the fish and add a seasoning — I used ground cardamom, which goes beautifully with fish, but use whatever you like. Put flour in a deep bowl and dredge the pieces of fish generously in it.
Step 3:

Pour refined vegetable oil into the skillet and heat it well. Lay the fish in a single layer and fry over high heat for 5–7 minutes on the first side, until golden. To cut any fishy smell (if there is one), drop a peeled raw potato cut into rounds into the pan, then remove it.
Step 4:

While the fish fries, peel the onion and slice it into thin half-moons.
Step 5:

Scatter the onion over the fish.
Step 6:

Flip the fish, trying to get the onion between the pieces rather than trapped underneath, so it cooks through. Fry another 5–7 minutes, lowering the heat a little so the onion doesn't burn. As it goes, you can gently stir the onion with a fork so it softens evenly.
Step 7:

Make the sauce. Toast one tablespoon of flour in a dry skillet for 5 minutes, stirring with a spoon. Put the flour in a deep bowl and first pour in a little milk (1 tablespoon) so it doesn't clump. Whisk it smooth, then gradually whisk in the rest of the milk. I used 2.5% milk; the main thing is that it's fresh and won't curdle.
Step 8:

Pour the milk sauce over the fish so it covers it as fully as possible. You can add a splash of water if there isn't quite enough milk. Add salt and the bay leaves. Bring to a boil over medium heat and simmer until done, 7–10 minutes — that's plenty. The pollock in milk is ready. When serving, you can pour the sauce alongside — it's really tasty.