Pomakuha Belomorskaya
1 serving
60 minutes
Pomakukha from the White Sea is a traditional dish of Russian cuisine, infused with the spirit of northern coastal settlements. It originates from simple yet nutritious fish recipes famous among the residents of Belomorye. Tender pollock, fried to a golden crust, combines with aromatic onions, creamy butter, and soft potatoes. A special flour mixture gives the dish a thick and rich consistency, creating a perfect balance of flavors. Light greens and fragrant pepper complete the picture by adding freshness. This dish not only warms the soul but is also ideal for family dinners or gatherings. It pairs wonderfully with homemade bread or rye loaf, and its rich taste evokes cozy evenings by the fire when the aroma of fried fish fills the cool northern air.
1
Wash the potatoes and put them to boil in their skins.
- Pollock: 1 kg
- Parsley: 100 g
2
Use scissors to cut off the fins and tail of the pollock. Gut the fish, rinse it, dry it with a paper towel, and cut it into pieces.
- Pollock: 1 kg
3
Coat the pollock in flour with salt and fry in vegetable oil on both sides.
- Pollock: 1 kg
- Calibrated (fine "00") wheat flour: 20 g
- Salt: to taste
- Vegetable oil: 50 ml
4
Let the fish cool down a bit, then separate it from the bones. Set the pieces of fish aside for a moment.
- Pollock: 1 kg
5
Finely chop the onion and sauté until golden in butter.
- Onion: 3 pieces
- Butter: 80 g
6
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
7
Place the fish on the fried onions, pour with the flour mixture. Simmer on low heat until thickened.
- Pollock: 1 kg
- Onion: 3 pieces
- Calibrated (fine "00") wheat flour: 20 g
- Water: 250 ml
8
5 minutes before it's ready, add boiled potatoes sprinkled with herbs.
- Pollock: 1 kg
- Parsley: 100 g
- Fresh herbs: to taste
