Spouse in a sports car brings home pollock, but you do not need to fry it

"Pollock in cream sauce It's so delicious and tender that I can't even fill the fridge! Mine appreciated just a hurrah, now only he is asked, — so enthusiastically shares the impressions of the neighbor aunt Masha from the apartment opposite. I remember that pollock is a sea fish that is great for all kinds of ulcers and abstainers.”



More or less remembering what there is to what, I bring this recipe to my favorite edition. "Site". What do you say, dear colleagues, is it worth cooking? Pollock, he's just a fish, only roasted delicious. There is no need to fry, another principle. I agree that at least you should try it!

The whole secret, as I understand it myself, lies in the butter, which is involved in cooking. Of course, I haven’t heard anything about it before. There was no pollock in the store, so I bought some hake carcasses. I think it's even better. I suggest you put on an apron and get it done quickly!

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The ingredients

• 900g pollock (I bought a kilogram)
• 2 medium-sized bulbs
• 40g butter
• salt and pepper

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Pollock in cream sauce

1. It seems that by the number of ingredients you can already understand that nothing complicated is expected. Work the pollock first. We need to trim the fins and check what's on the tapes. Fins are best removed with scissors.
2. Wash the carcasses well and cut conventionally the same pieces. The pieces can be any size you like. Let it be smaller, let it be bigger, let it be so! View this post on Instagram

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We recommend adding spices immediately before the thermal phase, it is better to adjust later. Best suited. salt and pepperOf course, we will not prevent the use of other spices. While the fish pickles a little, put a pan on the stove. Melt butter and toms of half-ringed onions for about five minutes. Put the onion in a suitable pan and pour the oil there. You can add a pinch of salt.



The onion should form a kind of onion cushion; put on it pieces of fish as is and put not fire. Great, if it is a cossack with thick walls, which evenly distributes the temperature. As it boils, on a small fire, let it darken for ten to fifteen minutes. Done!

There is no point in adding water. However, Aunt Masha’s neighbor is strongly against this. Onions by themselves will give a lot of liquid, and in combination with fish and spices will get a gentle gravy. You can simply flavor a pearl or some porridge! If you know how to improve everything, then write about it in the comments!

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Pollock in cream sauce It was so delicious that I decided to try it again! In the course went a variety of sea fish, always want to achieve the best taste. Be sure to take a look at this recipe, how to make carp in the Oriental manner, and, by the way, butter is also used here! Bon appetit!