Hot Pollock Salad with Vegetables and Sour Cream
⏳ Time
40 minutes
🥕 Ingredients
4
🍽️ Servings
4
Description
It can be served hot or cold! Always delicious!
Ingredients
- Pollock fillet - 28.2 oz
- Carrot - 10.6 oz
- Onion - 10.6 oz
- 10% cream - 8.8 oz
Step by Step guide
Step 1
Cut the pollock fillet into small pieces and fry in vegetable oil. Add salt and spices to taste (I add black pepper and a fish seasoning mix). Note that the pollock will shrink significantly, so the final amount of ingredients will be approximately equal (about 300 g each). Place the fried fish in a baking dish (a diameter of about 25 cm is suitable for this amount of ingredients).
Step 2
Slice the onion into quarter rings and fry. Layer it on top of the fish.
Step 3
Cut the carrot into strips or grate it on a coarse grater and fry as well. This will be the third layer.
Step 4
Pour sour cream on top — the more sour cream, the juicier it will be (I use about 350–400 g of low-fat sour cream).
Step 5
Place the dish in a preheated oven and bake until the sour cream curdles and the dish appears ready.
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