Belomorskaya pomakuha
6 servings
60 minutes
Belomorskaya pomakukha is a simple yet hearty dish of Russian cuisine from the northern regions where fish has always been a staple. The recipe is based on pollock fried to a golden crust and then stewed with onions and a flour mixture until thickened. The dish gains a rich flavor from butter, spices, and fresh herbs. Pomakukha pairs perfectly with boiled potatoes, absorbing their softness and highlighting the rich fish notes. It is a comforting and homely treat that warms and nourishes, making it an excellent choice for the family table.
1
First, wash and boil the potatoes in their skins. Use scissors to cut off the fins and tail of the pollock. Gut the fish, rinse it, and dry it with a paper towel. Cut into pieces.
- Pollock: 1 kg
- Onion: 3 pieces
2
Coat the pollock in flour with salt and fry on both sides in vegetable oil.
- Pollock: 1 kg
- Wheat flour: to taste
- Salt: to taste
- Vegetable oil: 50 ml
3
Then let the fish cool a bit and separate it from the bones. Set the pieces of fish aside.
4
Chop the onion finely and sauté until golden in butter.
- Onion: 3 pieces
- Butter: 80 g
5
Combine calibrata flour with water and salt, add pepper, and mix until smooth.
- Calibrated (fine "00") wheat flour: 20 g
- Water: 250 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place the fish on the fried onions and pour with the flour mixture. Simmer on low heat until thickened.
- Pollock: 1 kg
- Onion: 3 pieces
- Calibrated (fine "00") wheat flour: 20 g
7
5 minutes before it's ready, add the boiled potatoes and sprinkle with greens.
- Water: 250 ml
- Parsley: 100 g
- Fresh herbs: to taste
