How to cook pollock - recipes for preparing delicious, original pollock salads

Dishes featuring marine life are extremely tasty and healthy. It is not for nothing that people who have long settled on the coasts have eaten many types of fish. Here is pollock salad in its most varied manifestations - the dish is very tasty, and one might even say dietary. There are few calories, and the main ingredient contains the famous Omega-3, which brings undoubted benefits to our body. That’s why we will be happy to prepare pollock salads today. And, undoubtedly, each of the following appetizers will become a real decoration of any holiday table, even the most sophisticated one!

A little about pollock fish

Navaga and haddock, whiting and cod, whiting and pollock, traditional cod - all these are representatives of the cod family, and some of them are quite frequent “guests” of the counters of fish stores and supermarkets. And, of course, pollock, which lives mainly in the Pacific or Atlantic Ocean, the Barents or Norwegian Sea. Such fish reach a length of a meter and weigh up to 6 kilograms. As a rule, stores receive specimens no larger than half a meter (with head). Pollock itself, like other cod fish, has a very pleasant, delicate taste. In addition, the meat of this fish is rich in various minerals, proteins, and amino acids. It also contains vitamins of various groups. Contains iodine, chromium, cobalt. And all this, imagine, is in pollock salad. It is recommended to eat such healthy and tasty fish for people suffering from thyroid diseases and cardiovascular diseases to cleanse blood vessels and normalize the functioning of the heart muscle. It has a relatively low calorie content (72 kcal/100 grams) and is often included in diets for baby food.

Fish salad “Vegetable joy”

Delicious and healthy salad.

The Vegetable Joy salad consists of the following products:

• Boiled fish (270 g)
• Provencal mayonnaise (200 g)
• Carrot (1 pc.)
• Potatoes (2 pcs.)
• Bulb (1)
• Bunch of green onions
• Bell pepper (1 pc.)
• 1 pickled cucumber
• 5 tablespoons green peas
• 2 chicken eggs
• Salt to taste

This salad is similar in composition to mimosa, but is prepared slightly differently:

1. The fish needs to be boiled, skinned and pitted, finely chopped
2. Boil carrots and potatoes, cut into cubes
3. Chop the onion in the same form
4. Cut the pepper into strips
5. Place all ingredients in a large salad bowl, add mayonnaise, green peas and salt
6. Garnish the dish with carrot slices, peas and green onions
7. To prepare the salad, you can use horse mackerel and saury, but hake is not suitable for it.

How to cook a dish

1. A delicious salad with pollock is quite easy to make. Rinse the fish fillet in running water and cut into pieces. Transfer to a saucepan, add onion, bay leaf, ground pepper (black), and some herbs.
2. Cook the fish until done.
3. We clean the carrots, wash them and grate them coarsely, and then lightly fry them in vegetable oil in a well-heated frying pan. Cut the onion into half rings and fry them too.
4. Grate hard cheese coarsely.
5. Cool the boiled fillet (if you are using just fish, you need to remove the bones), cut into cubes.
6. Pollock salad should be laid out in layers in a prepared dish. Sequence: fish, a little mayonnaise, onion and carrots, fish again, coat with mayonnaise, sprinkle with grated cheese.
7. Decorate the appetizer with grated egg yolk, cheese, chopped herbs or sprigs of parsley and dill. In general, show your culinary imagination!

Holiday Sandwiches

Pollock crayfish tail salad can be served beautifully if you arrange the appetizer in the form of small sandwiches on toasted wheat toast.

Preparation next.

Composition of ingredients

For this recipe you will need the following ingredients:

• 450 g or a whole pollock carcass;
• 1 bay leaf;
• 3 black peppercorns;
• 2-3 dill umbrellas;
• 1 tsp. salt;
• 0.5 tsp. granulated sugar;
• 1 large carrot;
• 1 loaf;
• 70 g butter;
• 50 g mayonnaise;
• 0.5 tsp. tomato paste;
• 3 pinches of freshly ground black pepper;
• 1 lemon;
• 7 large olives;
• 1 large bunch of dill.

Step-by-step cooking process

Preparing holiday snack sandwiches should begin with preparing pollock, which must be cut, washed and cut into pieces.

Further:

1. Now you need to put the pan with the fish on the fire, pouring cold water over the pieces.
2. Add spices, salt and granulated sugar to the boiled fish broth, and then cook the pollock over low heat until the pollock is ready.
3. At the same time, boil the carrot root in its peel, then add cold water, cool and peel.

4. The wheat loaf should be cut into thin portions, placed on a baking sheet, and then dried in a hot oven until a beautiful golden brown crust forms.
5. Now you should chop the boiled pollock, cleared of bones and skin, place it in a deep bowl, pepper and season with mayonnaise.
6. Next, place grated carrots and chopped tender sprigs of dill in a salad bowl, add tomato paste, mix thoroughly and cool well.
7. To form sandwiches, place a thin slice of frozen butter on the edge of each toast, then place a spoonful of fish salad in the center, garnish with a quarter of a lemon slice, an olive ring and a sprig of herbs on top.

What can I add?

You can prepare small sandwiches on rye toast, and instead of olives with a slice of lemon, decorate the dish with a thin translucent slice of pickled or pickled cucumber.

How to serve a dish

It is advisable to make toast with fish pate small and assemble it just before serving.

How to cook

1. Boil the fillet and cut into cubes.
2. Drain the corn into a colander and let the liquid drain completely.
3. Peel the bell pepper from seeds and stems, cut into half rings.
4. Finely chop the onion.
5. Peel the potatoes and boil them in salted water, then cut them into cubes.
6. We pluck the dill from the branches with our hands.
7. We combine all the prepared above ingredients together in a spacious container. Salt and pepper. Mix carefully. Decorate with dill sprigs and serve as an original holiday dish.

Festive profiteroles with fish filling

For the holiday table, you can prepare an unusual, spectacular appetizer from affordable and inexpensive pollock.

Preparation next.

Composition of ingredients

For this filling option for a festive portioned dish, you can take the following set of ingredients:

• 500 g pollock fillet;
• 100 g dry rice;
• 200 g carrots;
• 40-50 ml mayonnaise;
• 0.5 lemon;
• 2 bay leaves;
• 1 tsp. dill seeds;
• 3 black peppercorns;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 1 bunch of fresh dill.

Step-by-step cooking process

For this dish, it is recommended to boil pollock in advance in a small amount of water with the addition of dill seeds, bay leaves, spices, salt and sugar.

Further:

1. It is necessary to let the boiled fish brew in the broth, placing the pan in the refrigerator for 10-12 hours.
2. Next, you should remove the fish pieces from the broth, disassemble them into small pieces and place them in a salad bowl.
3. In concentrated fish broth with spices, boil the rice until tender, then drain in a colander and add to the fish.
4. Now you need to grate the peeled boiled carrots into a fine grater and add to the rest of the ingredients.
5. The tender greens of fresh dill should be chopped very finely and placed in a salad bowl.

6. Season the salad with mayonnaise, lemon juice and freshly ground pepper, mix thoroughly and refrigerate for 2-3 hours.

What can I add?

You can add 3-4 grated boiled eggs to the filling, which will give the dish a more delicate texture. A snack with fried carrots will have a more original taste. If desired, you can also add diced onions and fried until caramelized.

How to serve a dish

Before serving, fill the profiteroles with fish and rice filling and place them in a neat mound on a flat dish lined with green lettuce leaves.

Recipe with photo: pollock liver salad

The liver of this fish is a delicious and healthy product, almost similar in properties to cod. It contains many microelements and vitamins that are beneficial to our body. And now, a simple and relevant recipe for salad with pollock liver is in front of you. Shall we try to cook? For this we will need: a jar of canned fish by-product, three eggs, several cucumbers (fresh), half a jar of sweet corn, half a glass of white rice, Provencal mayonnaise, herbs and salt. If desired, fresh cucumbers in the recipe can be replaced with pickled ones.

Instant fish salads

Sometimes you want to serve so much to the table, but you don’t have time to prepare many different recipes. Instant salads help us out with this. Salads with fish occupy a special place. After all, this ingredient can be obtained ready-made in salted, smoked, canned and pickled form. But even if you decide to boil the fish, it won’t take much time. We present to your attention several recipes for quick-cooking fish salads.

Fish salad “15 minutes”

You will need for cooking:

• 150 g red fish;
• 3 pcs. potatoes;
• one tomato;
• 2 pcs. eggs;
• 80 g hard cheese;
• 1 clove of garlic;
• mayonnaise (to taste for soaking);
• salt, pepper, dry ground garlic and allspice to taste;
• leeks for decoration.

Let's start cooking

1. Place the fish liver on a napkin and let it drain a little.
2. Boil the eggs hard, cool and peel them. Then we chop them into smaller pieces with a knife.
3. Boil the rice until done.
4. Finely chop the cucumbers (can be cubes). Break the liver into small pieces with a fork.
5. Chop the greens with a knife.
6. In a bowl, mix all the prepared ingredients and season them with mayonnaise. Let the dish sit for a bit (at this time you can decorate it with grated egg, cheese, herbs) - and you can serve!

This is a fairly simple recipe for liver salad; the dish is prepared very quickly, especially if you already have boiled eggs and rice on hand. This dish is very tasty and, as a rule, is used for a festive meal. But you can also pamper your family - just make it for dinner. In addition, this salad can also be used as an original paste on croutons or sandwiches. Or put it on tartlets, decorating with green leaves.

Salad with beets and herring

Extraordinary taste. A combination of sweet, sour and salty! At the moment this is my favorite salad, thanks to Natalia (mama tasi) from Kulinara.

Salad with fish . Salad with fish

Have you decided to have a fish day at home? But fish can not only be stewed or fried. This dietary product with excellent taste can be made into a salad. In combination with vegetables and light dressing, the benefits and taste of fish will only increase.

In salads, fish is used in any form: boiled, stewed. Let's not forget that herring under a fur coat is also a fish salad. There are recipes with smoked fish too. The king of the holiday table is, of course, red fish salad, which can be prepared with tomatoes. Also, the delicate taste of red fish goes well with cheese and other seafood.

You can prepare a warm salad from fish - you get two dishes in one (the second and salad). Boiled fillet is combined with potatoes, bell peppers, cucumbers, onions, tomatoes, parsley, eggs and cheese. The next salad is made from fried fish. Fish, bell peppers, broccoli and mushrooms are fried or stewed, and broccoli is added at the end. Since greens are a great addition to fish, make an original warm salad with fish (eg savaga, haddock), tomato, mozzarella in oil with herbs, arugula and green lettuce.

Since Soviet times, salads with cod have been a favorite, which goes well with potatoes, rice, radishes, celery, green onions and other products.

Finally, salads from canned fish. The most popular types of fish for salad are sardines, tuna, and mackerel. They also go well with potatoes, rice, eggs, onions, carrots, etc. A very satisfying salad is made from a mixture of canned fish, eggs, potatoes, carrots, onions and pickles, seasoned with mayonnaise. You can prepare a salad with canned tuna and corn by adding eggs, cucumbers (fresh and salted in a ratio of 1:2) and onions and dressing with mayonnaise.

Also, a variety of salads are prepared from smoked fish, which is combined with vegetables (potatoes, green peas, cauliflower, green beans), as well as eggs, cheese and herbs.

In addition to traditional mayonnaise, fish salads are seasoned with vegetable oil, sour cream, various dressings and sauces. A separate line is, of course, soy sauce, for which there is real scope here.

How to cook

1. Boil the rice in salted water until fluffy. Then place the grains in a colander to allow the moisture to drain.
2. Pour boiling water over the tomatoes and remove the skin from them, and cut the pulp into thin slices.
3. Open the jar of liver and remove excess liquid. Mash the liver into small pieces with a fork.
4. Cut the onion into half rings.
5. We tear the parsley and dill by hand (you can also use cilantro).
6. We combine all the components in a suitable container for the future dish. Salt and pepper at personal discretion. Season everything with mayonnaise (you can use homemade sauce, which is less fatty) and mix thoroughly but gently. Let the dish sit for a while at the bottom of the refrigerator. Salad with pollock liver is very tasty! And in half an hour you can serve it!

Classic recipe

So, pollock liver salad: a classic recipe

• Pollock liver – 1 jar
• Eggs – 3 pieces
• Fresh cucumbers – 3 pieces
• Sweet corn – ½ can
• Boiled rice - half a cup
• Green onions, parsley - a little
• Mayonnaise

1. Place pollock liver on napkins and let drain
2. Hard-boil the eggs, cool and remove the shells.
3. Chop the eggs with a knife. Finely chop the cucumber. Break the pollock liver into small pieces with a fork. Chop the greens with a knife.
4. In a bowl, mix liver, eggs, rice, corn, cucumber and herbs, season with mayonnaise.
5. This is one of the simplest pollock liver salad recipes, and it can be prepared in a matter of minutes if you have boiled eggs. Meanwhile, it is very tasty and can even be used for a festive table. But then, of course, you need to come up with an original version of serving this salad from canned pollock liver.
6. For example, you can use iceberg lettuce leaves: cut off the hard part of the leaves and wrap the lettuce in the leaves, making a tube or envelope.
7. Or spread the salad among tartlets or valovans (“cups” made of puff pastry).

Hit of the season: pollock with cucumbers

A light summer version of the salad - for those who are used to watching their figure. The dish is prepared without mayonnaise, with olive oil dressing. And all the ingredients contained there will not add extra pounds to you. What shall we take? 400 grams of pollock fillet, 3 fresh cucumbers, green onions, lettuce, 3 eggs, juice of half a lemon, fresh herbs - parsley, dill, cilantro - to choose from. Salt and pepper, according to individual preferences (you can do without this procedure altogether).

Useful tips

1. Mayonnaise can be mixed with sour cream in equal proportions. The taste will be more tender.

2. The dish can be served in portions in separate bowls or served as one large salad.

3. You can simply mix the ingredients in a salad bowl. Layered salad is more beautiful.

4. Pollock can simply be boiled in water. Add bay leaf, peppercorns, whole peeled onion, and herbs to the broth.

5. The dish will be tastier and more satisfying if you add a layer of boiled eggs, canned corn, and boiled potatoes. Sprinkle grated cheese on top.

6. You can also try adding multi-colored bell peppers. It is better to simmer it until soft in a frying pan.

7. Boiled eggs can be divided into whites and yolks. Finely chop the whites and lay out a layer. Grate the yolks onto a fine grater and use as a decoration, placing them on top of the salad. Garnish the edges with chopped dill and green onions.

I propose to prepare a very tasty and tender salad. Everyone in my household loves it and constantly asks me to make it. Let's try. Cooking is not difficult, and it is done very quickly. You don't have to cook something exotic to surprise. This salad is quite suitable.

PRODUCTS YOU WILL NEED:

• Pollock, two pieces (if you need to cook for a large number of guests, take more)
• Two medium carrots
• Two onions
• Three or four eggs
• Salt, pepper and herbs (dill, parsley, green onions)
• Fifty grams butter for frying

PREPARATION:

Boil the pollock in salted water, cool and separate from the bones. Cut into small pieces. You can boil it in advance, even in the evening if you cook it in the morning.

Peel the carrots and grate on a medium grater. Cut the onion into small pieces and fry with carrots in butter. Place on a sieve to drain excess fat.

Boil the eggs until cooked. Grate on a medium grater.

We collect the salad in layers.

1. Pollock, coat with mayonnaise.
2. Carrots and onions, coated with mayonnaise.
3. Eggs, coat with mayonnaise.
4. Repeat all layers.

Decorate the top of the salad with herbs.

A tasty and satisfying dish will not take the last place on your table.

Let's prepare a simple diet salad!

1. Defrost the pollock fillet and boil it in a saucepan (about 15 minutes, no more - by this time it will already have a tender taste). Cool and cut into pieces.
2. Wash the cucumbers and grate them coarsely.
3. Cut green salad (leaves) into long, thin strips.
4. Cut the green onion into strips 2 centimeters long.
5. Boil the eggs hard, cool, finely chop with a knife.
6. Now let's prepare the dressing. To do this, mix the juice of half a lemon, olive oil, hot pepper and salt (to taste).
7. In a large bowl, mix all the previously prepared ingredients and mix thoroughly.

Place the dish on the bottom of the refrigerator and let it sit for a while. And we decorate this dietary salad with fresh dill and grated yolk.

With crab sticks

The pollock crayfish tail salad can be varied with crab sticks, which will also enhance the unusual taste of the finished dish.

Composition of ingredients

For this option for a hearty budget snack, you need to take a set of the following products:

• 450 g pollock fillet;
• 1 tbsp. l. butter;
• 1 large carrot root;
• 5 pieces. crab sticks;
• 3 tbsp. l. mayonnaise sauce;
• 1 tsp. salt;
• 0.5 tsp. granulated sugar;
• 0.5 tsp. seasonings for fish;
• 1 bunch of fresh dill.

Step-by-step cooking process

First, you need to thoroughly rinse and boil the carrots in their skins until fully cooked, and place several crab sticks in the freezer.

Recipe:

1. The pollock fillet should be sprinkled with fish seasoning and left for 20 minutes.

2. Then the fish should be transferred to a microwave-safe plate, spread pieces of butter on top and bake for 4-5 minutes, setting the electric wave power to maximum.
3. After this, the hot fish must be evenly sprinkled with granulated sugar, then cooled and disassembled into fibers.
4. Next, grate the peeled carrots into a grater with large holes and add to the boiled fish.
5. You also need to do the same with frozen crab sticks, grate them on a coarse grater and mix with the rest of the ingredients.
6. Now you should add chopped fresh dill, mayonnaise sauce and freshly ground black pepper to the salad bowl.
7. All components of the dish must be mixed well; if necessary, you can add salt and any seasonings to taste.
8. Then the salad should be leveled, spread with mayonnaise on top and garnished with the remaining grated crab sticks, put the dish in a cool place for 3 hours.

What can I add?

Crab sticks and boiled carrots do not need to be grated, but finely chopped into equal-sized cubes.

The salad can be made in layers in beautiful transparent dishes or immediately placed in portioned glass glasses.

How to serve a dish

Before serving, the appetizer can be decorated with delicate sprigs of fresh dill or parsley, and a thin slice of lemon placed on the edge of each glass.