Composition / ingredients
Step-by-step cooking
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Pollock is not a noble fish. In addition, the food from it turns out dry and fresh. So why fry pollock or try to cook fish soup from it when there is a culinary recipe for salad from this fish?
Wash the fish in cold running water and cut into pieces. Pour milk into a saucepan, put the fish in it, salt it and cook it for fifteen to twenty minutes. Then, without removing it from the milk, cool it. And only then we put the finished fish on a dish and separate the bones and skin from the meat. Cut the peeled fillet into pieces and spread it in an even layer in a salad bowl or on a dish. Lubricate the top with mayonnaise.
Peel the carrots and boil in salted water until tender. Grate the boiled carrots on a coarse grater, and put it on top of the fish.
Onions, cut into thin rings, fry in a frying pan with a small amount of vegetable oil until golden brown. Cool and put an even layer on the carrots. Once again we smear with mayonnaise.
Finely chop the greens, and cover the finished salad with it. Serve cold.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
