/ / Recipe for pollock in cucumber-nut sauce

Recipe for pollock in cucumber-nut sauce

Is it possible to turn ordinary low-cost pollock into aSpicy 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 baking 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.

  • Pollock 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, a mixture of peppers, 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 will be covered with a granular nut crust. This fish is good without any side dish, but for a more satisfying garnish is not forbidden!
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