Pollock in a frying pan
1 serving
30 minutes
Pollock in a pan is a classic dish of Russian cuisine that combines tender fish fillet with aromatic vegetables. The recipe's roots go back to the traditions of preparing simple and tasty food accessible to everyone. Fried pollock acquires an appetizing golden crust, while the addition of lemon juice gives it a subtle tanginess. Sour cream softens the taste, and rosemary reveals delicate woody notes. The vegetable accompaniment of carrots, peas, and onions makes the dish not only hearty but also balanced. Serving with vegetable chutney adds spiciness, creating a rich flavor. The perfect combination of fish tenderness and aromatic spices makes pollock in a pan an excellent option for family dinner or cozy lunch.
1
Add diced carrots to the heated oil in the pan (1 tablespoon).
- Carrot: 90 g
- Olive oil: 1.5 tablespoon
2
After 2-3 minutes, add salt and stir.
- Sea salt: to taste
3
Reduce the heat to medium and cover with a lid.
4
Add peas after 5-7 minutes. Stir.
- Frozen green peas: 70 g
5
After 2-3 minutes, add the coarsely chopped onion.
- Red onion: 70 g
6
Stir and cover with a lid. Fry for another 5 minutes, then remove from heat.
7
Cut the pollock into small cubes and drizzle with lemon juice.
- Pollock fillet: 200 g
- Lemon juice: 2 tablespoons
8
Salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
9
Add sour cream and mix.
- Sour cream 15%: 3 tablespoons
10
Pour heated oil into the frying pan and add a sprig of rosemary.
- Olive oil: 1.5 tablespoon
- Rosemary: 1 sprig
11
After 3 minutes, cover with a lid and reduce the heat to medium.
12
After 10–12 minutes, remove from heat and transfer to a plate.
13
Fill with vegetable chutney and serve.