Pollock with Carrots
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
This recipe uses tomato sauce, which can be any variety, as it is necessary for spiciness. Salt is used in minimal amounts. The fish cooks quickly, so when frying, be careful not to break it apart, but keep it in whole pieces. This fish can be served with any vegetable side dish, especially good with boiled potatoes.
Ingredients
- Navy Pollock - 2 pieces
- Carrot - 2 pieces
- Vegetable Oil - 3 fl oz
- Clarified Butter - 2 tablespoons
- Carrot - 2 pieces
- Water - 5 fl oz
- Passata Tomato Sauce - 2 tablespoons
- Wheat Flour - 1 cup
- Bay leaf - 2 pieces
- Salt - 1 teaspoon
- Wheat Flour - 7.1 oz
Step by Step guide
Step 1
Prepare the fish.
Step 2
Remove the entrails and membranes.
Step 3
Trim the fins and tails.
Step 4
Cut the fish into pieces.
Step 5
In a bowl, add flour, salt, and mix.
Step 6
Dredge the fish pieces in flour.
Step 7
In a skillet, heat half of the clarified butter and vegetable oil.
Step 8
Place the fish on the hot skillet.
Step 9
Fry on both sides until partially cooked.
Step 10
Grate the carrot on a coarse grater.
Step 11
In a small pot, heat the remaining vegetable oil and clarified butter.
Step 12
Add the grated carrot to the heated oil and sauté until partially cooked.
Step 13
Place the fried fish on a bed of carrots.
Step 14
Add a little water.
Step 15
Top with 2 tablespoons of tomato sauce.
Step 16
Season with salt and add 2 bay leaves.
Step 17
Cover and simmer together for about 10 minutes.
Step 18
Serve in portions, add a side dish.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.