Can ordinary low-pollock pollock be turned into a spicy dish with original taste? You can, if you cook it under cucumber-nut sauce, which impregnates the fish, giving it a special taste, and when baked, it forms a unique nut crust. Cucumbers can be taken canned or pickled. I prefer sweet-salted cucumbers preserved with sweet and sour taste, then sour cream in sauce will be felt in moderation, but here one can be guided by personal preferences.
Ingredients:- Alaska pollack 800 g
- Wheat flour 2 tbsp. l.
- Sunflower refined sunflower oil 3 tbsp. l.
- Mixture of peppers 2 g
- Salt 0.5 tbsp. l.
- Fresh dill 5 g
- Parsley fresh 5 g
- Sour cream 4 tbsp. l.
- Walnut 100 g
- Pickled cucumbers 3 pcs.
- Lemon juice 1 tsp.
- Step 1 Prepare the ingredients: pollock fillets, canned cucumbers, walnuts, dill greens and parsley, sour cream, salt, pepper mix, lemon (for juice), flour for breading.
- Step 2 Walnuts, roasted and peeled from a brown film, together with cucumbers and greens, grind in a combine to a fine-grained state.
- Step 3 Add the sour cream and beat the mixture into the sauce. Walnut grains should not be ground into a paste, let them remain grains.
- Step 4 Thaw the fillet or cook it yourself from pollack carcasses, cut into small portions.
- Step 5 Salt the fillet, sprinkle with freshly ground pepper, sprinkle with lemon juice and let stand.
- Step 6 Fix the fish in flour and lightly fry in a frying pan with sunflower oil to preserve the shape.
- Step 7 Put the fish in the baking tray and cover with walnut-cucumber sauce. Bake for about 20 minutes at 180 ° C.
- Step 8 In the prepared dish, the sauce should thicken and the fish cover with a grainy, nutty crust. This fish is good without any garnish, but for more satiety garnish is not forbidden!