Description
Pollock - the most budget, cheap, available fish and very tasty. Like Pollock with fries. And, as it turned out, very tasty cook it with beets under a creamy dill sauce and a cheese coat. Show and tell in this recipe to cut the Pollock into fillets. No, of course you can buy ready-made fillets, but it all depends on the breadth of Your soul, and more specifically, the question is the price. Why buy ready-made fillet for 150 RUB, when you can cut the carcass Pollock for 80 roubles for kg, is obtained in two times cheaper, and it's a piece of cake!)) Turned out quite self-sufficient, full-fledged (can you say, useful) dish, any side dishes here don't need beets for me were a great side dish!
Ingredients
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Pollock
4 piece
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Beets
3 piece
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Onion
1 piece
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Lemon juice
0.5 piece
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Sour cream
400 g
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Water
2 Tbsp
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Dill
0.5 coup
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Cheese
100 g
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Salt
-
Black pepper
Cooking
For a start I will tell and show you how to fillet Pollack fillet on. The fish under running water to clean, scrape with a knife from the top, inside to remove the black film. Cut fins and tail. With a sharp knife along the entire length of the back (from head to tail) to make an incision reaching the bone.
Then hold the knife along the fish, tightly clutching the knife to the spine, thereby separating the top fillet from the bone.
In the same way separated from the spine of the second fillet.
Remove the skin like a stocking. The skin is easily separated from the fillet.
Cut the fillet into pieces width 4-5 cm.
Sliced fillet with salt, sprinkle with lemon juice and let stand for 10 minutes. In refractory form put the first layer of fish.
The second layer – finely chopped onion half-rings.
The third layer is baked beets, sliced. ***The beets ahead of time is always baked in the oven. Beets wash the brush, dry with a paper towel, wrap in foil and bake in heated oven to 180 gr. 1 hour and 20 minutes. Such beets are safely stored in the refrigerator for a week, but do not need to deploy the foil, stored like wrapped. Such beets are excellent in salads.***
Sour cream salt and pepper to taste, mix with finely chopped dill. I added more sour cream to 2 tbsp water to the sauce to be thinner. Pour all on top of beets with sour cream sauce. Put the form in the oven, preheated to 200 gr. Bake for 25 minutes.
Cheese to grate on a coarse grater. Remove the pan from the oven, sprinkle cheese on top and put to bake for another 5 minutes.
All! Serve it hot!
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