Pollock with carrots
8 servings
45 minutes
Pollock with carrots is a simple yet exquisite dish of European cuisine that combines tender fish fillet with the aroma of stewed carrots. Pollock, with its slightly sweet taste, pairs perfectly with the softness of vegetables and the mild acidity of tomato sauce. The history of such recipes dates back to traditional home cooking, where accessible ingredients were used to create nutritious and tasty dishes. Fish coated in flour acquires an appetizing golden crust, while carrots add sweetness and juiciness. Bay leaf and salt provide the finishing touches of spice to the dish. This dish is perfect for both family dinners and light lunches and can be served with a side like potatoes or rice to highlight the richness of flavors.
1
Prepare the fish.
2
Remove the entrails and membranes.
3
Cut off fins and tails.
4
Cut the fish into pieces.
5
Pour flour into a bowl, add salt and mix.
- Wheat flour: 1 glass
- Salt: 1 teaspoon
6
Coat the fish pieces in flour.
- Wheat flour: 1 glass
7
Heat half of the clarified butter and vegetable oil in a pan.
- Vegetable oil: 100 ml
- Clarified butter (ghee): 2 tablespoons
8
Place the fish in a hot skillet.
- Pollock: 2 pieces
9
Fry on both sides until semi-cooked.
- Pollock: 2 pieces
10
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
11
Heat the second half of vegetable and clarified butter in a saucepan.
- Vegetable oil: 100 ml
- Clarified butter (ghee): 2 tablespoons
12
Put the carrot in heated oil and fry until semi-cooked.
- Carrot: 2 pieces
13
Place the fried fish on a bed of carrots.
- Pollock: 2 pieces
14
Add a little water.
- Water: 150 ml
15
Top with 2 tablespoons of tomato sauce.
- Tomato sauce: 2 tablespoons
16
Salt and add 2 bay leaves.
- Salt: 1 teaspoon
- Bay leaf: 2 pieces
17
Sauté everything together under the lid for about 10 minutes.
18
Serve in portions, add a side dish.
