You can cook pollock in sour cream sauce in the oven or multicooker. But pollock in sour cream sauce on a frying pan turns out no less tasty and very quickly. Roasted carrots add a spicy note to the delicate sauce, which completely soaks each piece of pollock. And nutmeg and dill saturate the dish with unsurpassed aroma.
We will need:
700 g of pollock
1 st. l. wheat flour
1 st. l. oil
200 g cream
Wash the pollock well, remove the remnants of the entrails, cut off the tail and fins with scissors. Divide into portions. Put in a plate, salt and pepper.
Peel an onion, wash and dry. Finely chop.
Wash and peel carrots, grate on a large grater.
Heat the oil in a frying pan and add the onions, then the carrots and stew everything together. For a delicate taste of the sauce, 3-4 minutes will suffice, just lightly sauté the vegetables.
Remove the pan from the heat, pour a thin layer of flour and stir the mass at the same time so that there are no lumps. Add water to cover the vegetables a bit and mix easily until a homogeneous sauce is obtained.
Put the pan on the stove, bring to a boil, add sour cream and mix. To prevent the sour cream from curdling during the stewing process, we recommend pre-mixing it with a spoonful of flour in a separate bowl, and only then add it to the pan.
Delicious sour cream and vegetable sauce is ready. Season it with salt and any fragrant spices.
Put pieces of pollock in this sauce, dipping each one. Pour the sauce on top of the fish. If you think that the sauce is not enough, you can add more sour cream or a little water. You can replace sour cream with cream or mayonnaise, but then the dish will be more caloric.
Cover the pan with a lid and simmer over low heat until cooked.
As a side dish to the pollock stewed in sour cream, it is best to serve mashed potatoes or boiled crumbly rice.
That’s it – a delicious dinner is ready!