In the USSR, mintai was treated with disdain, not considering it a food worthy to be served to the table. To this day, this fish is still among the most simple and meager for meeting guests. At the same time, pollock has its own flavor advantages, which allow it not to be inferior even to salmon and sturgeon. In this fish fight, we propose to cook the very pollock, which will conquer the heart of any guest!
Ingredients for pollock with onions:
- Pollock – 3 pcs;
- Onion – 2 pcs;
- Vegetable oil – 1 tbsp;
- Salt – to taste;
- Black pepper – to taste;
- Dill – for decoration (optional).
Cooking pollock with onions:
Take pollock and remove all fins with kitchen scissors. Cut the abdomen with a knife and remove the insides.
Do not forget to remove the black film, as the fish can be bitter after heat treatment.
On a board cut the fish into about 4-5 pieces of 4 centimeters each.
Turn on
the
stove, put a frying pan and pour vegetable oil. The main thing is not to overheat, otherwise the oil will give an unpleasant odor to the fish. For convenience, you can smear the oil with a brush, so that it is distributed over the entire surface of the pan.
Lay the pieces of fish tightly to each other, sprinkle with salt.
Then add black pepper to taste.
On a board cut onions into half-rings
.
Sprinkle it over the fish. Cover the dish with a lid.
Cook for about 20 minutes. At this time, finely chop dill
. After 20 minutes, remove the fish from the fire and put it on a plate. Sprinkle with fresh dill for decoration and flavor.
It turns out very tender fish, which easily comes off the bones and melts in your mouth.
Bon appetite to you and your guests!
