home → Main courses BetWinner bookmaker (BetWinner). pollock salad pollock salad with egg and carrots

BetWinner bookmaker (BetWinner). pollock salad pollock salad with egg and carrots

The pollock fish belongs to the cod family. Its habitat is the Pacific Ocean. Atlantic pollock can be found in the waters of the Norwegian Sea. Representatives of this family are distinguished by a meter length and a five-kilogram weight. However, the catch is mainly carried out for individuals reaching half a meter in length and two kilogram body weight.

In recent decades, there has been a tendency to increase the number of pollock catches, which provoked a sharp decrease in the number of individuals. It was decided to limit its production, which contributed to the increase in cost.

Pollock, like other cod representatives, is distinguished by the tenderness of meat and a pleasant taste. The pollock fillet contains a huge variety of minerals, fatty acids and protein. Iodine, cobalt, vitamins and chromium are present in it too. Pollock is enriched with omega-3 acid, a unique health-promoting ingredient.

The use of pollock is recommended in case of pathologies associated with the thyroid gland, heart, blood vessels and skin. The relatively low calorie content of this type of fish (72 kcal) entitles it to be included in the diet menu, even for children.

Information on the correct preparation of pollock salads will be given below. Although this process is almost the same as. True, in terms of taste, differences still exist between these varieties of fish.

Getting the ingredients:

pollock - 550 g serving,
a couple of bulbs and
one carrot,
parsley
cheese - 110 g,
sunflower oil and
olive mayonnaise - 190 g,
ground black pepper,
salt and bay leaf.

After rinsing the pollock fillet, we are engaged in cutting it into pieces, and transferring it to the pan. We supplement the fish with onions, bay leaves, ground black pepper, herbs, and boil. Using a medium grater and fry in oil. Chop the onion into rings and also fry.

Using a grater, . Next, cool the cooked pollock fillet, and cut into cubes, removing the bones from it. The salad will be layered. We begin to lay it with the fish mass, then comes the mayonnaise layer - onion - carrot - fish - again mayonnaise - cheese. We use greens.

Salad with pollock and corn

Getting the ingredients:

a portion of pollock fillet - 180 g,
canned corn - 130 g,
bulb and
bell pepper,
potatoes - 3 pieces,
sunflower oil - a couple of spoons,
crushed red pepper,
salt and dill.

We are engaged in boiling the pollock fillet and cutting it into cubes. In order to glass put it in a colander. Deseed the pepper and chop it into slices. Finely chop the onion. Boil potatoes and cut into cubes. We pick the dill by hand and combine the ingredients in a salad bowl. Salt and pepper, mix and decorate the dish with dill.

Rice salad with pollock and tomatoes

Getting the ingredients:

a portion of pollock fillet - 320 g,
mayonnaise - 100 g,
a couple of tomatoes
one bulb,
boiled rice - 120 g,
cilantro, black pepper,
salt and sorrel.

When it becomes crumbly, we recline it in a colander in order to get rid of moisture. , and after removing the skin, cut the flesh into thin slices. We are engaged in cutting boiled pollock fillets in the form of pieces, and onions in the form of rings. Cilantro, parsley and sorrel are picked by hand. After connecting all the components, salt and pepper them, pour over with mayonnaise and mix.

Simple cucumber pollock salad

Getting the ingredients:

a portion of pollock fillet - 390 g,
three pickled cucumbers,
a couple of eggs
a couple of tablespoons of flour
lettuce leaves,
green onion,
lemon juice - 2 tablespoons,
dill,
sunflower oil - 3.5 tablespoons,
salt and ground pepper.

We are engaged in the release of pollock fillet from the bones, cutting it into pieces, rolling in flour and frying in oil. Using a large grater, grind pickled cucumbers. We make cuts in the form of long thin strips of lettuce and green onions - 2 cm strips long.

Small parts. We prepare the dressing by mixing lemon juice, sunflower oil, ground black pepper and salt. toss with the dressing and use the dill as a garnish.

Light salad with radish and pollock

Getting the ingredients:

a portion of pollock fillet - 900 g,
vinegar - 190 ml,
garlic - 1 clove,
ground pepper - 12 g,
purple bulb,
carrot and
green radish - one piece,
sunflower oil,
soy sauce - 30 g,
sugar
sesame seeds and
iodized salt.

We are engaged in boiling or frying pollock fillets. Mince the garlic using a crusher. We cut the onion in the form of rings and marinate them in vinegar. Using a medium grater, grind the radish.

Cut the carrot into circles and fry with sesame seeds. For the preparation of dressing soy sauce mix in a separate bowl with sunflower oil, sugar and salt. After connecting all the components, they need to be peppered and mixed.

Getting the ingredients:

a portion of pollock fillet - 350 g,
Bulgarian sweet pepper - 150 g,
potatoes - 250 g,
lemon juice - tablespoon
you need to arm yourself with eggs - 5 pieces,
mayonnaise - 170 g,
spices, sugar,
salt and herbs.

After cutting pollock fillets in the form of cubes, boil the product. We remove and cut the pulp into half rings. Potatoes need to be baked in the oven with the skin on and chopped after cooling.

Turn the eggs into small pieces, and finely chop the greens. After mixing the components, pour them with mayonnaise and sprinkle with lemon juice. We supplement the dish with sugar, spices and salt. Dynamically mix the salad and use greens for its decoration.

Salad with grated horseradish and pollock fillet

Getting the ingredients:

a portion of pollock fillet - 160 g,
five pieces of potatoes,
three cucumbers,
grated horseradish,
three tablespoons of olive mayonnaise,
green onions and
vinegar - a couple of teaspoons.

We are engaged in butchering and depriving pollock fillets of bones. Next, we cut into cubes and fry in oil. Cool the boiled potatoes and cut into cubes. slices. Grind horseradish with a grater, or use it ready-made. We turn green onions into two-centimeter strips and mix all the products. To improve the taste, we supplement the dish with vinegar and mayonnaise. After thorough mixing, we use green onions as a decoration.

Dietary salad supplemented with tofu and pollock fillet

Getting the ingredients:

broccoli cabbage - 320 g,
a portion of pollock fillet - 240 g,
a couple of tablespoons of sunflower oil,
ground black pepper,
salt,
a piece of tofu - 160 g,
lemon juice,
carrots and cilantro.

We are engaged in cutting the pollock fillet into slices and boiling the product. You also need to cook broccoli cabbage, and then parse it into inflorescences, and chop in the form of cubes. Cut the tofu into chunks. Grind the carrots using a medium grater. By mixing a spoonful of lemon juice, salt, black pepper and sunflower oil, prepare the sauce. Whip the mixture thoroughly and mix with the products. We use cilantro to decorate the salad.

Fish is one of the healthiest foods. It contains a large amount of vitamins, amino acids and minerals of different groups. Regular use of fish in the diet promotes health and well-being.

Some of the useful properties of this product may be lost during heat treatment. The smallest amount of nutrients is found in fried fish, a little of them in smoked fish. But the steamed fillet retains vitamins almost in full. That is why boiled fish dishes are considered the most useful.

Today we offer you options for salads that include this component. Food will be not only useful, but also very tasty. It is known that the more attractive the food looks, the easier it is absorbed by the body. Therefore, boiled fish salads are an excellent choice for those who want to eat right and enjoy the process itself.

Boiled fish salads on the table look festive and solemn, and they are prepared quite simply. Such recipes can be used at least every day, without waiting for a special occasion.

How to cook boiled fish salad - 15 varieties

It is not difficult to prepare such a dish, although there are quite a lot of components in it:

Cod - 1 pc.
Red beans - 1 tablespoon
Bulgarian pepper (sweet) - 1 pc.
150 g green salad
1 bulb
1 tomato
Pitted olives
1 tablespoon each of sunflower oil and vinegar
teaspoon of capers
Half teaspoon sweet mustard
Parsley, salt and ground pepper to taste

Salad should be prepared in the following sequence:

Boil cod in salt water
When it has cooled, remove the meat from the bones and cut into small cubes.
Hard boil eggs, then peel and finely chop
Chop the onion
Chop the tomato and bell pepper into small cubes
Beans should be boiled in lightly salted water, after draining the water, let it cool
When all the components of the salad are ready, they can be mixed together and seasoned with oil, vinegar, mustard
Salt and black pepper are added last, after this salad you need to mix thoroughly again.
To make the dish look even more appetizing, it is decorated with egg slices and fresh herbs. Salad is traditionally served in a dish, previously covered with lettuce leaves - this is also part of the serving.

Olives and capers do not have to be present in the composition. They serve flavorings rather than the main components. But if you still use them in the cooking process, then the taste will turn out to be more piquant and original.

One of the most simple recipes with a rich and original taste. Its highlight is oregano, or wild marjoram (or oregano).

Salad Ingredients:

Potato
green onion
Olive oil
Wine vinegar
oregano
Salt to taste

Green onions can be replaced with basil if desired.

The proportions and steps for preparing the salad are detailed in the video.

simple and delicious salad, consists of the following components:

Pollock - 2 pieces
5 potatoes
3 pickled cucumbers
3 tablespoons grated horseradish
1 tablespoon of vinegar
Olive mayonnaise
Dill
Parsley

The process of preparing this dish is as follows:

Pollock is boiled and cut. Next, remove the bones from it, remove the skin. Cut the fish into small cubes
Potatoes are processed in a similar way: boil, peel, cut into cubes
Remove the skin from the cucumbers, cut them into small slices
Place fish, potatoes, cucumbers and parsley in a saucepan or other vessel and mix thoroughly
Add horseradish, vinegar and mayonnaise, salt, mix everything again
Put the salad in a beautiful container, decorate it with cucumber slices and dill - and you can serve it to the table!

Another easy recipe. Such a salad is very useful to eat for dinner, it consists of the most suitable ingredients for an evening meal.

Take for the salad:

Rice - half a cup
Salmon fillet - 400 gr
Onion - 1 pc.
Hard cheese - 200 g

The cooking process is described in detail in the video.

In this recipe, boiled salmon also acts as the basis. Atlantic salmon has many health benefits. Melatonin, contained in fish, contributes not only to the overall improvement of the body, but also effectively rejuvenates cells.

In order to prepare the "River King" you will need the following components:

270 g boiled salmon
200 g boiled shrimp
150 g potatoes
150 g mayonnaise
100 g pickled cucumbers
100 g sour apples
100 g fresh tomatoes
50 g olives (necessarily pitted)
40 g green salad
30 g red caviar
Dill
White ground pepper

Spices are added to taste, the amount of mayonnaise can also be different, depending on personal preferences.

Salad recipe:

Boil the salmon in water until fully cooked, the water needs to be salted only a little.
Peel the boiled fish from the skin and bones, cut into small pieces.
Boil potatoes in their skins, peel, chop.
Cut tomatoes and apples into thin slices.
Tear lettuce leaves with your hands. You should not be especially zealous, pieces of large sizes will do.
Mix all the ingredients, season the salad with mayonnaise and spices, mix again.
Shrimps, red caviar and dill are used to decorate the finished dish, but there are many practical benefits from them. A salad with a lot of seafood has the most beneficial effect on health, and its taste is simply indescribable!

Seaweed is rich in iodine, potassium, bromine, iron and many other elements. In combination with boiled fish, this product becomes even more useful.

So, to prepare a salad with boiled fish and seaweed, you will need the following components:

Fish fillet
sea kale
Chicken and quail eggs
Onion
Mayonnaise
Salt and spices

The video shows the exact proportions and order of preparation of the salad.

One of the most interesting recipes with boiled fish, in which ordinary products make an unusual combination.

The components it needs are:

225 g horse mackerel fillet and the same amount of long-grain rice
Mayonnaise and pickled porcini mushrooms - 100 g each
Green salad - 70 g
2 apples
2 chicken eggs
Salt, dill, parsley and coriander - to taste

This dish is distinguished not only by its exquisite taste, but also by its very beautiful appearance. Therefore, it is usually prepared for the festive table or for receiving guests.

This culinary masterpiece is created in the following sequence:

Grind the boiled horse mackerel fillet.
Peel the apples from the peel and seeds, cut them into small rectangular pieces.
Hard boil the eggs, chop them finely.
Boil rice.
Cut mushrooms - pieces can be of any shape, cutting cubes or slices is optional.
Combine all the components of the salad in one bowl, season with mayonnaise.
Add salt and spices, mix.
Before serving, the finished dish is transferred to a salad bowl lined with lettuce leaves.
Garnish the dish with parsley, dill and cilantro.

To make the salad look even more appetizing, apple slices, yolks and pieces of mushrooms can be added to the “decorations” - a pattern or pattern is made on the surface of them.

To prepare the Taste of the Forest salad, it is not necessary to use cod; any fish that has few bones will do.

A very simple recipe. Salad preparation takes very little time, you can eat it at least every day!

The components are:

Boiled fish (any)
Fresh cucumbers
polka dots
Olive oil

These products need to be cut, seasoned with oil and mixed.

Watching the video will allow you to get acquainted with the process in more detail.

Delicious and healthy salad.

The vegetable joy salad consists of the following products:

Boiled fish (270 g)
Mayonnaise Provencal (200 g)
Carrot (1 pc.)
Potato (2 pcs.)
Bulb (1)
bunch of green onions
Bulgarian pepper (1 pc.)
1 pickle
5 tablespoons green peas
2 chicken eggs
Salt to taste

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

Boil the fish, remove the skin and bones, chop finely
Boil carrots and potatoes, cut into cubes
Chop the onion in the same way
Pepper cut into strips
Place all ingredients in a large salad bowl, add mayonnaise, green peas and salt
Garnish the dish with carrot slices, peas and green onions
To prepare a salad, you can use horse mackerel and saury, but hake is not suitable for it.

But this is a real mimosa with a traditional cooking method. The ingredients in this salad are the same as in regular mimosa, with one small exception. Instead of fatty and harmful canned food, boiled fish is used.

To prepare a salad, you need the following ingredients:

Carrot
Potato
Trout
Mayonnaise

The correct distribution of layers and other subtleties of the culinary process are described in detail in the video.

Tasty and healthy dish which is easy to prepare at home.

The products you need are:

Two carcasses of hake
Champignons (300 g)
Three carrots
Three bulbs
Vegetable oil (for frying) and mayonnaise
1 boiled egg

The salad is prepared in the following sequence:

The fish is boiled and cut into small pieces
Mushrooms are first boiled, then additionally fried
Carrots are grated, rings are cut out of onions
Chopped vegetables are mixed and fried over low heat
Fish, mushrooms, carrots and onions are placed in one vessel, seasoned with mayonnaise
Salt is added to taste, after which all components are thoroughly mixed.
The finished salad is decorated with carrot balls, boiled eggs and herbs.

Cod or haddock can be used as the main component.

Another simple recipe that takes a minimum amount of time.

The composition is this:

300 g hake
1 potato
3 eggs
1 fresh cucumber
Greens, salt, mayonnaise - to taste

Here's how this salad is prepared:

The fish is boiled in lightly salted water, the bones are pulled out of it, the skin is removed, and cut into cubes.
Potatoes and eggs also need to be boiled and cleaned of everything superfluous - from the peel and shell, respectively. After cooking, they are cut into cubes, like a cucumber.
The components must be mixed in a saucepan or salad bowl, salt and season with mayonnaise.
Most often, mayonnaise in this recipe is used as a serving method - they are decorated with a salad that is ready and laid out on a saucer a few minutes before serving.

This salad is prepared according to the same principle as Mimosa - one layer is superimposed on top of the other, the components are not mixed.

The composition is this:

Boiled fish - 300 g
Hard cheese - 100 g
5 pickles
3 chicken eggs
Small jar of green peas
1 large onion
Mayonnaise - three tablespoons
Salt and ground black pepper to taste

Cooking algorithm:

Boil the fish over low heat, cool, finely chop
Cut rings from the onion, fry them in mixed oil (half - vegetable, half - creamy)
Boil eggs, peel and cut them
Cucumbers cut into cubes
Grate cheese on a fine grater
Next, the assembly of layers begins:
The bottom will be fish, then a layer of fried onions is added, which is smeared with mayonnaise. The fourth layer is eggs, the fifth is mayonnaise again, the sixth is cucumbers, the seventh is mayonnaise, the eighth is peas, and the ninth is mayonnaise again. The final, tenth layer is cheese chips - they sprinkle the surface of the finished salad with it. You don't need to decorate it further.

This dish is a great opportunity to get addicted to oriental cuisine. Chinese cuisine is based on boiled rice and fish.

Salad consists of the following components:

425 g corn
400 g freshly frozen fish
130 g rice
Bulb
Mayonnaise - to taste

Cooking process:

The fish is thawed, cleaned, boiled in salted water, chopped
Rice is boiled, washed and placed in a pot or other vessel
Corn, chopped onion, pieces of fish are added to rice
The contents of the pan are mixed, mayonnaise and salt are added.

This salad is very beneficial for the body, especially its dietary version. If you replace mayonnaise with vegetable oil, the dish will not do any harm to the figure, but the feeling of satiety will come immediately.

Simple salad "on hastily”, which has a rich and pleasant taste.

You can prepare it from the following products:

Parsley
Lemon
Frize salad (greens)
Sour cream
Mayonnaise

I want to learn how to cook delicious fish dishes. So far I haven't tried any of the recipes. Here I start a fish with vegetables and cheese.

I bought pollock fillet and telapia fillet. I immediately decided to cook with two types of fish.

I didn't feel much of a difference. I also heard that this dish is very tasty to cook with pink salmon and trout. Preparing is very simple, it turns out quite satisfying.

For me, with mayonnaise, the dish turned out to be greasy.

Products for cooking pollock with carrots and onions :

fish fillet 700 grams;
carrots 3-5 pieces;
onion 3 heads;
mayonnaise 100 grams;
hard cheese 200 grams;
vegetable oil for frying vegetables;
juice of half a lemon;
freshly ground black pepper and salt.

Recipe pollock with carrots and onions :
Put the fish fillet on a board, blot with a paper towel to remove excess liquid, then sprinkle with lemon juice. Salt each piece to taste and sprinkle with black pepper.

Peel and grate the carrots on a coarse grater.

Cut the onion into quarter rings.

Fry vegetables in vegetable oil until soft. It's not worth frying.
At the bottom of the form in which you will bake the fish, lay out a layer of fried vegetables, half a serving. After laying out a layer of sliced \u200b\u200bfish.

The next layer is the remaining vegetables.
Grate hard cheese on a coarse grater.
Cover the form with vegetables and fish with a mesh of mayonnaise and sprinkle with grated cheese.

Bake the fish at 180 degrees for half an hour.

Serve hot. Enjoy your meal.

If you like the recipe, you can help other people find it by clicking
or by sharing a link to the recipe on the social network where you have an account:

Pollock stewed with carrots and onions

We suggest you cook for dinner, lunch or breakfast a delicious and very simple dish called "Pollock stewed with carrots and onions". Such a dish was often met during the perestroika years, it was it that could be tasted in restaurants, resort rest houses or small cafeterias.

The taste of the fish is unobtrusive, very pleasant with an appetizing aroma of vegetables and spices!

Ingredients for pollock stewed with carrots and onions:

Pollock (fresh frozen without head) 1 kg
Carrots 2 pieces (large)
Onion 2 pieces (large)
Sour cream 1 cup
Tomato paste 1 tablespoon
Wheat flour (sifted) about 150-200 grams or as needed
Vegetable oil 100 milliliters or as needed
Purified water 2 cups
Salt to taste
Ground black pepper to taste
Cloves to taste
Laurel leaf to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Kitchen knife - 2 pieces, Cutting board - 2 pieces, Plastic bag, Glass (capacity 200 milliliters), Paper kitchen towels, Bowl - 2 pieces, Deep plate, Deep bowl, Stove, Frying pan with a lid - 2 pieces, Kitchen spatula - 2 pieces, plate

Cooking pollock stewed with carrots and onions:

Step 1: prepare the ingredients.

First of all, we put freshly frozen pollock in a plastic bag, send it to a deep bowl, fill it with cold running water and thus defrost it for 30–45 minutes. time may vary depending on the size of the carcasses. Then we wash the fish, dry it with paper kitchen towels, put it on a cutting board in turn and remove the fins, tail, and, if desired, the backbone from each.

Then we cut the pollock into portions of the desired size, transfer them to a small bowl, season to taste with salt, black pepper, mix everything and leave it in this form until use.

Meanwhile, use a clean kitchen knife to peel the onions and carrots. Wash and dry vegetables.

We put the onion on a new board and chop it into rings, half rings, quarters or large cubes up to 1 centimeter thick.

Grate the carrots on a medium or coarse grater into a small bowl. After that, we put on the kitchen table a deep plate with sifted wheat flour and the rest of the products that will be needed to prepare the dish.

Step 2: prepare the gravy.

Now put a deep frying pan over medium heat and pour 2-3 tablespoons of vegetable oil into it. When it warms up, dip the carrots and onions there.

Fry them until translucent and soft, stirring occasionally with a kitchen spatula. This process will take 2-3 minutes .

Then we put sour cream in the pan, tomato paste and simmer them after boiling together One minute. Then pour the resulting mixture with two glasses of purified water and season it to taste with salt, black pepper, bay leaf, and cloves.

Step 3: fry the fish.

Simultaneously with the preparation of the sauce, heat a clean frying pan with 50–60 milliliters of vegetable oil over medium heat. At the same time, carefully roll the pieces of fish in wheat flour.

Later 2-3 minutes send the first batch of pollock to the heated oil and fry it from all sides until golden brown.

It is not necessary to bring to full readiness at this stage, as soon as the fish is browned, we transfer it to a plate and fry the rest in the same way.

Step 4: stew the fish in the sauce.

Then put the fried fish in a pan with gravy and increase the heat under it to medium. After boiling again, reduce its level to a small one again, cover our dish with a lid and simmer it 10–12 minutes .

During this time, almost all the moisture will evaporate, and the fish will reach full readiness and will be saturated with a pleasant vegetable aroma. Turn off the stove, insist the food is still 5–7 minutes. then arrange in portions on plates and serve to the table.

Step 5: serve pollock stewed with carrots and onions.

Pollock stewed with carrots and onions is served hot as the main second course. An ideal side dish for this dish is boiled, steamed rice, as well as jacket potatoes, mashed potatoes or fresh vegetable salad.

The fish is spicy, with a slightly sour taste and a delicate aroma of vegetables. Enjoy!
Enjoy your meal!

during the preparation of this dish, you can use any spices for fish;

ideal replacement for sour cream - cream;

very often, instead of onions, leeks or red bulgarian are used;

In the same way, you can cook any fish.

Stewed pollock with vegetables

Marinated fried fish

Sea fish in tomato

Fried fish with vegetables

Fried fish with carrots

Fish cutlets for children

Fish under a fur coat in the oven

Pollock with sauce in a slow cooker

Pink salmon stewed in sour cream

Heh from herring

Pollack fish cutlets

Cod in a slow cooker

Other category recipes

Stewed pollock with carrots and onions

Today I’ll tell you the recipe for another anti-crisis dish, which means it’s tasty, nutritious and quite diet food and inexpensive ingredients. At the same time, the active cooking time (work at the stove) of stewed pollock with carrots and onions is no more than ten minutes.

Ingredients

pollock 1 kg.
carrots 200 gr.
onion 200 gr.
sour cream 1 tbsp. l.
vegetable oil 1 tbsp. l.
pepper to taste
salt to taste

Recipe

A short recipe for stewed pollock with carrots, onions and sour cream:

Cut onions and carrots. Pollock divided into portions.

Fry onions and carrots, season with sour cream and mix. Pollock put on the bottom of a saucepan or pan, salt and pepper. Place fried vegetables on top.

To cover with a lid. Simmer over medium heat for 20-30 minutes.

For curious people, in the text of the detailed recipe below, as always, there are a few highlights.

Selection of ingredients:

Take either defrosted pollock or fillets (if there is a trusted supplier). The amount of carrots and onions can be taken approximately equal.

If there is more than one type of vegetable, it's not scary.

Sliced onion:

Chopping carrots:

Slicing pollock for stewing:

As you can see, I have a pollock fillet. Even if you have a whole fish, cut into portions.

Fillets are not required.

Roasting vegetables:

Fry onions and carrots in a small amount of vegetable oil. There is no need to fry the vegetables.

Enough to just become soft. Add a tablespoon of sour cream to the prepared vegetables.

Salt, pepper and mix well. Additionally, tomato paste or tomatoes can be added to the indicated ingredients for vegetables. One or two cloves for a unique flavor.

I put the finished vegetables in a deep bowl.

Spreading pollock:

Laying vegetables on top of pollock:

Pollack stewing with vegetables:

Cover the pan with a lid. You don't need to add water.

Simmer until cooked for 20-30 minutes over low heat. You can serve this dish with potatoes, boiled rice and even as an independent one.

Fried pollock fillet

Pollock fillet cutlets

Pollock stewed with carrots and onions. Recipe

Did you know that fish dishes are not only very tasty, but also very healthy for all members of your family. Therefore, it is imperative to include them in your menu, and cook stewed or steamed fish at least several times a week, as well as a light fish soup.

How to do it correctly will tell our recipe - cooking pollock. stewed with carrots and onions. Such a dish turns out to be incredibly light, tender and very tasty, try to cook it for your loved ones and perhaps it will soon appear among your signature treats.

So, pollock stewed with carrots and onions recipe.

Necessary ingredients for cooking:

- fresh-frozen pollock 500 grams (about 4-5 pcs)

- carrots 3-4 root crops;

- onion 2 onions;

- sour cream 200 grams;

- vegetable oil (sunflower or olive)

- ground black pepper to taste.

1. Peeled pollock carcasses, cut into small portions and carefully place in a baking dish pre-greased with vegetable oil, preferably olive.

2. Peel the onion from the husk and cut into thin rings. If the onions are very large, you can cut them into half rings.

3. We clean the carrots, wash them and rub them on a large vegetable grater, you can use a grater to cook Korean carrots, so the dish will turn out more original and beautiful.

4. Next, fry the carrots and onions well in vegetable oil, until a light golden hue is formed, then add sour cream to the vegetables, salt and sprinkle with black pepper. Keep everything together on fire for a few minutes.

5. Then pour the prepared pollock pieces with the prepared sauce and send it to bake in the oven for 20-30 minutes until fully cooked.

6. Stewed pollock with vegetables ready!

Especially for you, our website has prepared a training course "1000 the best photos recipes".

In this course, we have collected for you 1000 detailed photos of recipes from our website on various culinary topics.

You can find more information about the content of the course at this link.

If you like our site, express your "thank you" by clicking on the buttons below.

I liked the soup, but it turned out to be very thick (I did it as in the recipe). Therefore, you either need more water or less barley.

I baked pancakes for breakfast for children according to your recipe! turned out to be openwork, delicate, with holes like mom's in childhood! children do not eat sour cream, but with cherry jam the idea is super! tastes like thick yogurt. the kids didn't even suspect my scam!

New on blogs

Popular on blogs

Canned salmon and green pea salad

Ingredients: 200 g canned salmon, 200 g canned green peas, 100 g mayonnaise, 1 onion, salt and pepper to taste.

Peel the onion, wash, finely chop. Mash the canned salmon with a fork.

Mix fish, canned green peas and onions, add mayonnaise. Salt, pepper, mix and put in a salad bowl.

Salad of canned salmon and boiled vegetables

Ingredients: 200 g canned salmon, 3 potato tubers, 2 carrots, 100 g mayonnaise, 1 onion, po. a bunch of dill and parsley, salt and pepper to taste.

Wash potatoes and carrots, boil, cool, peel and cut into small cubes. Peel the onion, wash, finely chop.

Wash the dill and parsley, finely chop. Mash the canned salmon with a fork. Mix fish, potatoes, carrots, herbs and onions.

Add mayonnaise, salt, pepper, mix and put in a salad bowl.

Herring salad with mustard dressing

Ingredients: 200 g salted herring fillet, 4 potato tubers, 2 eggs, 2 carrots, 2 onions, 1 bunch of parsley, 4 tablespoons of vegetable oil, 1 tablespoon of lemon juice, 1-2 teaspoons of mustard, 1 teaspoon of sugar, salt and pepper to taste.

Wash potatoes and carrots, boil in salted water, cool, peel, cut into cubes. Peel the onion, wash, cut into half rings.

Hard boil eggs, cool, peel, chop. Wash parsley, finely chop. Cut the herring fillet into small pieces, mix with potatoes, carrots, eggs, onions and parsley.

Salt, pepper the prepared mixture, put it in a salad bowl in a slide. To make mustard dressing, combine vegetable oil, lemon juice, mustard and sugar.

Pour the mixture over the salad.

Instead of ready-made mustard, you can use mustard seeds for salad dressing, which must first be lightly crushed in a mortar.

Salad of herring and beets

Ingredients: 200 g salted herring fillet, 1 beetroot, 1 onion, 100 g mayonnaise, 1 bunch parsley, pepper to taste.

Wash the beets, boil, cool, peel and grate on a fine grater. Peel the onion, wash, finely chop.

Wash parsley, finely chop. Cut the herring fillet into small pieces, mix with beets and parsley.

Add mayonnaise, pepper, mix and put in a salad bowl.

Salad of herring and fresh vegetables

Ingredients: 200 g salted herring fillet, 2 cucumbers, 2 tomatoes, 1 bell pepper, 1 onion. a bunch of parsley, 3 tablespoons of vegetable oil, salt and pepper to taste.

Wash cucumbers, cut into strips. Wash the tomatoes, cut into slices.

Wash the bell pepper, remove the seeds and stalk, cut into strips. Peel the onion, wash, cut into rings.

Wash parsley, finely chop. Cut the herring fillet into small pieces, mix with cucumbers, tomatoes, onions and bell peppers.

Add vegetable oil, salt, pepper, mix. Put the prepared mixture in a slide on a dish, sprinkle with parsley.

Herring salad with potatoes and pickled cucumbers

Ingredients: 200 g of salted herring fillet, 4 potato tubers, 2 pickled cucumbers, 1 onion, 1 bunch of dill, 2 tablespoons of canned green peas, 2 tablespoons of canned corn, 100 g of mayonnaise, salt and pepper to taste.

Wash potatoes, boil in salted water, cool, peel and cut into cubes. Cucumbers cut into strips. Peel the onion, wash, cut into half rings.

Wash the dill greens, finely chop. Cut the herring fillet into small pieces, mix with potatoes, cucumbers, green peas, corn, onions and dill.

Salt, pepper, add mayonnaise. Mix, transfer to a salad bowl.

Polish pikeperch salad

Ingredients: 300 g of boiled pike perch fillet, 2 eggs, 1 bunch of green onions, 100 g of butter, 1 tablespoon of ground wheat crackers, salt and pepper to taste.

Hard boil eggs, cool, peel, chop. Wash green onions, finely chop.

Cut pike perch fillet into small pieces, put on a dish.

Sprinkle with chopped eggs and green onions, salt and pepper. Melt the butter, pour over the salad, sprinkle with breadcrumbs.

Butter will not burn if you melt it in a water bath.

Pike perch salad with cucumbers

Ingredients: 300 g of boiled pike perch fillet, 3 cucumbers, 1 onion, 100 g of mayonnaise, 1 bunch of dill, salt and pepper to taste.

Cut the zander fillet into cubes. Wash cucumbers, cut into strips.

Peel the onion, wash, cut into half rings. Wash the dill greens, finely chop. Mix pike perch fillets, cucumbers, onions and dill.

Pike perch salad with eggplant

Ingredients: 300 g pikeperch fillet, 2 eggplants, 2 onions, 1 bunch of parsley, 3 tablespoons of vegetable oil, salt and pepper to taste.

Eggplant wash, peel, cut into small cubes, fry in a pan in vegetable oil, salt. Peel the onion, wash, cut into half rings.

Wash parsley, finely chop. Cut pike perch fillet into cubes, mix with eggplant, onion and parsley.

Salt the prepared mixture, pepper, mix and put in a salad bowl.

Pike perch salad with seaweed

Ingredients: 300 g of boiled pike perch fillet, 150 g of canned seaweed, 2 carrots, 1 onion, 1 bunch of parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste.

Wash the carrots, boil, cool, peel and cut into semicircles. Peel the onion, wash, cut into half rings. Wash parsley, chop.

Cut pike perch fillet into small pieces, mix with seaweed, carrots and parsley. Season with vegetable oil mixed with lemon juice, salt, pepper, mix and put in a salad bowl.

Pike perch cooks very quickly, so the heat treatment time should not exceed 7–10 minutes, depending on the size of the pieces.

Fried pike perch salad with sauerkraut

Ingredients: 500 g pikeperch fillet, 200 g sauerkraut, 1 bunch parsley, 1 onion, 3 tablespoons vegetable oil, 3 tablespoons mayonnaise, 2 tablespoons flour, 1 teaspoon cumin seeds, salt and pepper to taste.

Rinse the pikeperch fillet, dry it, cut into thin narrow pieces. Salt, pepper, roll in flour and fry in a pan in vegetable oil.

Peel the onion, wash, finely chop. Wash parsley, chop. Mix fish pieces with sauerkraut, onion and parsley, add cumin and mayonnaise.

Spicy fried zander salad

Ingredients: 500 g pikeperch fillet, 50 g wheat croutons, 1 bunch of lettuce, 1 bunch of parsley, 1 onion, 5 tablespoons of vegetable oil, 2 tablespoons of flour, 1 tablespoon of lemon juice, po. teaspoon ground coriander and curry. teaspoon ground red pepper, nutmeg and salt to taste.

Rinse the pikeperch fillet, dry it, cut into thin narrow pieces, salt. Mix flour with coriander, curry, pepper and nutmeg.

Roll the pieces of pike perch in the prepared mixture and fry in a pan in vegetable oil (3 tablespoons). Peel the onion, wash, finely chop. Wash parsley, chop.

Wash green lettuce and chop coarsely.

Mix pieces of fish with onions, lettuce and parsley, mix, put in a salad bowl. Mix the remaining vegetable oil with lemon juice and pour over the salad with this mixture.

Catfish salad with potatoes and green peas

Ingredients: 300 g of boiled catfish fillet, 200 g of canned green peas, 150 g of sour cream, 4 potato tubers, 1 bunch of green onions, 1 bunch of dill, 1 tablespoon of ketchup, salt and pepper to taste.

Wash potatoes, boil in salted water, cool, peel, cut into cubes. Wash green onions, finely chop. Wash dill greens, chop.

Cut the catfish fillet into cubes, mix with potatoes, green peas, green onions and dill. Salt, pepper, add sour cream mixed with ketchup.

Mix, put in a salad bowl.

Cut boiled fish for salad across the fibers, then the pieces will be neat.

Catfish salad with mustard sauce

Ingredients: 300 g of boiled catfish fillet, 4 eggs, 1 onion, 1 apple, 1 bunch of parsley, 3 tablespoons of mustard sauce, 1 tablespoon of lemon juice, salt to taste.

Hard boil eggs, cool, peel, chop. Peel the onion, wash, finely chop.

Wash parsley, chop. Wash the apple, peel, remove the core, cut into cubes and sprinkle with lemon juice.

Cut the catfish fillet into cubes, mix with eggs, onion, apple and parsley. Salt, mix, arrange on plates and pour mustard sauce.

Pollock, potato and corn salad

Ingredients: 200 g of boiled pollock fillet, 100 g of canned corn, 4 potato tubers, 1 bell pepper, 1 onion, 1 bunch of parsley, 2 tablespoons of vegetable oil, salt and pepper to taste.

Wash potatoes, boil in salted water, cool, peel, cut into cubes. Wash the bell pepper, remove the stalk and seeds, finely chop. Peel the onion, wash, chop.

Wash parsley, finely chop. Cut the pollock fillet into cubes, mix with corn, potatoes, bell peppers and onions.

Salt, pepper, season with vegetable oil, mix and put in a salad bowl.

Pollock salad with rice and tomatoes

Ingredients: 300 g of boiled pollock fillet, 100 g of rice, 100 g of mayonnaise, 2 tomatoes, 1 onion, 1 bunch of sorrel, 1 bunch of parsley, salt and pepper to taste.

Rinse rice, boil in salted water, put on a sieve, cool. Wash the tomatoes, cut into cubes. Peel the onion, wash, finely chop.

Wash the sorrel and parsley, finely chop. Cut the pollock fillet into cubes, mix with rice, tomatoes, onions, sorrel and parsley.

Salt, pepper, add mayonnaise, mix and put in a salad bowl.

Rice for salads should not be overcooked. During cooking, add some milk to the water, then the rice will keep its whiteness.

Salad of fried pollock with pickles

Ingredients: 400 g pollock fillet, 3 pickled cucumbers, 2 eggs, 1 bunch of lettuce leaves, po. a bunch of green onions and dill, 3 tablespoons of vegetable oil, 2 tablespoons of flour, 1-1.5 tablespoons of lemon juice, salt and pepper to taste.

Rinse pollock fillets, dry with a napkin, cut into small pieces. Salt, pepper, roll in flour and fry in a pan in hot vegetable oil.

Hard boil eggs, cool, peel, cut into slices.

Cucumbers cut into circles. Wash green onions and dill, finely chop.

Wash the green salad, dry it, put it on a dish.

Put slices of fried pollock, cucumber circles and egg slices on lettuce leaves. Drizzle with lemon juice, sprinkle with green onions and dill.

Sea fish salad with soy cheese

Ingredients: 300 g of boiled sea fish fillet, 250 g of soy cheese, 1 bunch of green salad, 1 bunch of green onions. a bunch of parsley, 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce.

Cut fish and soy cheese into small cubes. Wash lettuce, chop coarsely. Wash green onions and parsley, chop.

Combine fish, soy cheese, lettuce, green onion and parsley.

Add vegetable oil and soy sauce, mix, put the prepared mixture in a salad bowl.

Sea fish salad with beans

Ingredients: 300 g of boiled sea fish fillet, 200 g of canned red beans, 1 bunch of green onions, po. a bunch of dill and parsley, 100 g of mayonnaise, 1 tablespoon of spicy tomato sauce, salt to taste.

Wash the onion, parsley and dill, finely chop. Cut the fish fillet into cubes, mix with beans, onions and herbs.

Salt, add mayonnaise and tomato sauce, mix and put the prepared mixture in a salad bowl.

Salad of cod and green peas

Ingredients: 250 g boiled cod fillet, 200 g canned green peas, 100 g mayonnaise, 1 onion, po. a bunch of dill and parsley, salt and pepper to taste.

Peel the onion, wash, finely chop. Wash the dill and parsley, finely chop. Cut the cod into small pieces, mix with green peas, onions and herbs.

Add mayonnaise, salt, pepper, mix and put the prepared mixture in a salad bowl.

Cod salad with vegetables

Ingredients: 250 g boiled cod fillet, 3 potato tubers, 2 carrots, 2 eggs, 100 g mayonnaise, 1 onion, po. a bunch of dill and parsley, 1 tablespoon of grated horseradish, salt and pepper to taste.

Wash potatoes and carrots, boil, cool, peel and cut into small cubes. Hard boil eggs, cool, peel, chop.

Peel the onion, wash, finely chop.

Wash the dill and parsley, finely chop. Cut the fish into small pieces.

Mix fish, eggs, potatoes, carrots, herbs and onions. Add mayonnaise and grated horseradish, salt, pepper, mix and put in a salad bowl.

Salad from fried cod with tomatoes

Ingredients: 350 g cod fillet, 2 tomatoes, 1 onion, 1 bunch of lettuce, po. a bunch of dill and parsley, 2 tablespoons of vegetable oil, 2 tablespoons of breadcrumbs, salt and pepper to taste.

Rinse the cod fillet, cut into small pieces, salt, pepper, roll in breadcrumbs and fry in a pan in heated vegetable oil. Wash the tomatoes, cut into slices. Peel the onion, wash, cut into half rings.

Wash lettuce, dill and parsley, finely chop, mix with fish, tomatoes and onions. Salt the prepared mixture, put in a salad bowl.

Salad from canned squid with green peas

Ingredients: 200 g canned squid, 200 g canned green peas, 100 g mayonnaise, 2 eggs, 1 onion, po. a bunch of dill and parsley, salt and pepper to taste.

Hard boil eggs, cool, peel and chop. Peel the onion, wash, finely chop. Wash the dill and parsley, finely chop.

Cut the squids, mix with green peas, eggs, onions, dill and parsley. Salt, pepper, add mayonnaise, mix and put in a salad bowl.

Canned squid salad with potatoes

Ingredients: 200 g canned squid, 4 potato tubers, 100 g sour cream, 2 eggs, 2 pickled cucumbers, 1 onion, po. a bunch of dill and parsley, 1 teaspoon of mustard, salt and pepper to taste.

Wash the potatoes, boil in salted water, cool, peel, cut into small cubes. Hard boil eggs, cool, peel and chop. Peel the onion, wash, finely chop.

Wash the dill and parsley, finely chop.

Cut pickled cucumbers into small cubes. Cut squids, mix with potatoes, eggs, cucumbers, onions, dill and parsley.

Salt, pepper, add mayonnaise and mustard, mix and put in a salad bowl.

Boil or fry squids for no more than 5 minutes, otherwise they will be tough.

Calamari salad with rice and carrots

Ingredients: 400 g squid, 100 g rice, 100 g mayonnaise, 2 carrots, 1 clove of garlic, 1 bunch of parsley, salt and pepper to taste.

Wash the carrots, boil, cool, peel and cut into cubes.

Rinse rice, boil in salted water, put on a sieve, cool. Peel the garlic, wash, chop with a garlic press.

Wash parsley, finely chop.

Mix squids with rice, carrots and parsley, salt and pepper. Add garlic and mayonnaise, mix and put in a salad bowl.

Calamari salad with rice and corn

Ingredients: 400 g of squid, 100 g of rice, 100 g of canned corn, 100 g of mayonnaise, 1 bunch of green onions, 1 bunch of parsley, 1 tablespoon of ketchup, salt and pepper to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, cut into strips.

Rinse rice, boil in salted water, put on a sieve, cool. Wash green onions and parsley, finely chop. Mix squid with rice, corn, onion and parsley, salt and pepper.

Add mayonnaise mixed with ketchup, mix and put in a salad bowl.

Calamari Salad with Cucumbers

Ingredients: 400 g squid, 3 cucumbers, 100 g mayonnaise, 1 onion, 1 bell pepper, 1 bunch dill, salt and pepper to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, cut into strips.

Peel the onion, wash, finely chop. Wash the dill greens, finely chop.

Wash the bell pepper, remove the stalk and seeds, cut into strips. Wash cucumbers, peel, cut into strips. Mix squids with cucumbers, bell peppers, onions and dill, salt and pepper.

Add mayonnaise, mix and put in a salad bowl.

Squid salad with carrots

Ingredients: 400 g squid, 3 carrots, 2 cloves of garlic, 100 g mayonnaise. a bunch of parsley, salt to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, cut into strips.

Wash the carrots, peel, grate on a coarse grater. Peel the garlic, wash, chop with a garlic press. Wash parsley, finely chop.

Mix squids, carrots and garlic, salt, add mayonnaise, mix. Put in a salad bowl, sprinkle with parsley.

Salad of squid and white cabbage

Ingredients: 300 g of squid, 300 g of white cabbage, 150 g of canned corn, 100 g of mayonnaise, 1 carrot, 1 bunch of parsley, salt to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, cut into strips. Wash the cabbage, chop, grind with a little salt.

Peel the carrots, wash, grate on a fine grater. Wash parsley, chop.

Mix squids with cabbage, corn, carrots and parsley, add mayonnaise, mix and put in a salad bowl.

Instead of mayonnaise, fish salads can be seasoned with sour cream or natural yogurt mixed with lemon juice.

Salad of squid and green beans

Ingredients: 300 g squid, 300 g frozen green beans, 1 onion, 2 tablespoons vegetable oil, 1 tablespoon white wine vinegar, salt and pepper to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, cut into strips.

Boil the beans in salted water, put on a sieve, cool, cut into small pieces. Peel the onion, wash, cut into half rings and sprinkle with vinegar.

Mix squid, beans and onions, salt, pepper, season with vegetable oil, mix and put in a salad bowl.

Spicy squid salad

Ingredients: 400 g squid, 2 eggs, 200 g Korean carrots, 1 clove of garlic, 2 tablespoons of vegetable oil, po. a bunch of parsley and cilantro, salt to taste.

Rinse the squids, pour over with boiling water, remove the skin. Boil in salted water, cool, finely chop. Hard boil eggs, cool, peel, chop.

Peel the garlic, wash, chop with a garlic press. Wash parsley and cilantro, finely chop.

Mix squid with eggs Korean carrots, garlic and herbs. Add vegetable oil, mix, transfer to a salad bowl.

Shrimp salad with rice and apples

Ingredients: 200 g boiled peeled shrimp, 100 g rice, 100 g mayonnaise, 2 apples, 1 onion. a bunch of parsley, salt and pepper to taste.

Frozen shrimp cook without defrosting. Dip them in boiling water, to which add salt and spices to taste.

Rinse rice, boil in salted water, put on a sieve, cool. Wash the apples, peel, remove the core, cut into strips. Peel the onion, wash, cut into half rings.

Wash parsley, finely chop. Mix shrimp, rice, apples, onions and herbs.

Salt, pepper, add mayonnaise, mix and put in a salad bowl.

Shrimp and fresh herb salad

Ingredients: 200 g boiled peeled shrimp, 100 g sour cream, 2 eggs, 1 bunch of lettuce, 1 bunch of sorrel, po. a bunch of dill and parsley. a bunch of green onions, salt to taste.

Hard boil eggs, cool, peel, chop. Wash green lettuce and sorrel, coarsely chop.

Wash green onions, dill and parsley, chop. Finely chop the shrimps, mix with eggs, lettuce, sorrel, green onions, dill and parsley.

Salt, add sour cream, mix, put in a salad bowl.

Shrimp and cucumber salad

Ingredients: 250 g of boiled peeled shrimp, 3 cucumbers, 1 bunch of green onions, 100 g of mayonnaise. teaspoon ground paprika, salt to taste.

Wash cucumbers, peel, cut into cubes. Wash green onions, finely chop.

Shrimp chop, mix with cucumbers and green onions.

Salt, add mayonnaise and paprika, mix, put in a salad bowl.

Krill meat and rice salad

Ingredients: 150 g of canned krill meat, 100 g of rice, 100 g of mayonnaise, 1 onion, 1 bunch of parsley, salt and pepper to taste.

Rinse rice, boil in salted water, put on a sieve, cool. Peel the onion, wash, finely chop. Wash parsley, chop.

Mix krill meat with rice, onion, parsley. Salt, pepper, add mayonnaise, mix and put in a salad bowl.

Krill meat salad with corn and bell pepper

Ingredients: 150 g canned krill meat, 150 g canned corn, 100 g mayonnaise, 2 bell peppers, po. a bunch of green onions and parsley, salt and pepper to taste.

Wash the bell pepper, remove the stalk and seeds, cut into strips. Wash green onions and parsley, chop finely.

Mix krill meat with corn, bell pepper, green onion and parsley. Salt, pepper, add mayonnaise, mix, put in a salad bowl.

Krill meat salads will be more juicy if you add fresh vegetables to taste.

Krill meat salad with apples

Ingredients: 150 g canned krill meat, 2 apples, 1 onion, po. a bunch of parsley and dill, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and pepper to taste.

Wash the apples, peel, remove the core, cut into strips, sprinkle with lemon juice. Peel the onion, wash, cut into half rings. Wash the dill and parsley, finely chop.

Mix krill meat with apples, onions and herbs. Salt, pepper, add olive oil, mix and put in a salad bowl.

Krill meat salad with seaweed

Ingredients: 150 g canned krill meat, 150 g canned seaweed, 100 g Korean carrots, 1 onion. a bunch of parsley, 2 tablespoons of vegetable oil.

Peel the onion, wash, finely chop. Wash parsley, chop. Mix krill meat with seaweed, Korean carrots and onions.

Add vegetable oil, mix. Transfer the prepared mixture to a salad bowl, sprinkle with parsley.

Sea scallop salad with leek

Ingredients: 200 g canned scallop meat, 1 leek, po. a bunch of dill and parsley, 2 tablespoons of canned green peas, 2 tablespoons of vegetable oil, salt and pepper to taste.

Wash the leek, cut into thin rings. Wash the greens of dill and parsley, chop.

Cut the scallop meat into small pieces, mix with onions, herbs and green peas. Salt, pepper, add vegetable oil, mix and put in a salad bowl.

Scallop salad with fresh vegetables

Ingredients: 200 g canned scallop meat, 2 tomatoes, 2 cucumbers, 1 red onion, 1 bunch of lettuce, po. a bunch of dill and parsley, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt and pepper to taste.

Wash tomatoes and cucumbers, cut into semicircles. Peel the onion, wash, cut into half rings.

Wash green lettuce and chop coarsely. Wash the greens of dill and parsley, chop.

Cut the scallop meat into small pieces, mix with tomatoes, cucumbers, green salad, onion, dill and parsley. Salt, pepper, mix and put in a salad bowl.

Mix olive oil with lemon juice and pour over the salad with the prepared mixture.

Salads containing fresh vegetables should be salted and dressed just before serving.

Scallop and egg salad

Ingredients: 150 g of canned scallop meat, 3 eggs, 1 bunch of green onions. a bunch of parsley, 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, salt and pepper to taste.

Hard boil eggs, cool, peel, chop. Wash green onions and parsley, finely chop. Cut the scallop meat into small pieces, mix with eggs, green onions and parsley.

Salt, pepper, add sour cream and mayonnaise. Stir, put the salad in a slide on a dish.

Mussel and tomato salad

Ingredients: 200 g frozen mussels, 3 tomatoes, 1 onion, po. a bunch of parsley and celery, 2 tablespoons of vegetable oil, salt and red pepper to taste.

Mussels fry in a pan in vegetable oil, salt and pepper. Wash the tomatoes, cut into slices.

Peel the onion, wash, cut into rings. Wash parsley and celery, chop.

Mix mussels cooled to room temperature with tomatoes, onions and herbs, salt, put the mixture in a salad bowl.

How to cook fish salad with carrots and onions, recipe?

Depending on which of course fish. but I know the recipe for a very tasty salted fish. It is necessary to take a salted fish, clean it of bones and skins.

Then onions and carrots (it is better to grate with a long grater, like carrots) fry in vegetable oil. After everything has cooled down, put carrots with onions, tomato paste or ketchup, spices for Korean carrots into the fish.

And all this should stand for a while.

By the way, that's the name of the recipe. salted fish with carrots and onions .

Most recently, at a party, we were treated to a very tasty, fairly light and hearty salad from fish with carrots and onions. I adopted this recipe.

And get ready fish salad with carrots and onions quite quickly and does not require special costs.

white fish, fillet (pollock, hake, cod, pike perch and others),
fresh carrots,
turnip 2 heads or one large,
oil rast.
light mayonnaise,
peppercorns,
lavrushka,
hard cheese,

Peel the fish, rinse and boil in slightly salted water with parsley and pepper;
peel carrots and onions, chop and fry in a small amount of vegetable oil;
put a layer of boiled fish on the bottom in a dish (grind);
smear with mayonnaise (I took a light one and diluted it a little more with water);
then a layer of overcooked carrots with onions + mayonnaise;
again a layer of fish + mayonnaise;
overcooking layer + mayonnaise;
Sprinkle the top layer with grated cheese.

On a festive, and especially on a festive buffet table, there are not enough salads. And for a buffet table, salad in tartlets is very convenient. A somewhat unusual combination of white cabbage in a salad with squid distinguishes this salad from similar salads. The defining taste […]
Bulgur - Red Hill salad Ingredients Bulgur Mistral - 100 grams Beets - 1/2 pc. Walnuts - 4 tbsp Garlic - 4 cloves Lemon juice - 1 tbsp. Vegetable oil - 2 tbsp. Salt - sugar to taste Greens - to taste How to cook 1. Boil bulgur according to […]

Calories: Not specified
Time for preparing: 30 minutes

Salad with pollock, carrots and onions is easy to prepare, very tasty and satisfying. Despite the simplicity of the ingredients contained in it, the salad also turns out to be very nice in appearance, which means that it will not be ashamed even on festive table put. My friend, for example, constantly prepares this salad for the New Year and the table and always eats it with pleasure. So if you have a question about what else to cook tasty, try to cook this salad, you will not regret it. The recipe with a photo of this salad has already been waiting for you. Also cook very tasty and healthy.

- pollock fillet - 250 gr.,
- carrots - 1 pc.,
- onion - 1 pc.,
- chicken egg - 1 pc.,
- hard cheese - 40 gr.,
- mayonnaise - 3-4 tablespoons,
- salt - to taste,
- pepper h.m. - taste,
- vegetable oil - 2 tbsp.

Cooking time 30 minutes \ Number of servings 1.

Recipe with photo step by step:

Peel onions and carrots, wash and pat dry with paper towels. Cut the onion into half rings, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan, put the onion, cook for 3 minutes until the onion becomes transparent. Add carrots to the pan and fry the vegetables for another 3 minutes. Let the cooked vegetables cool completely.

At the same time, boil water in two saucepans. In the first, boil the egg for 8 minutes, cool it in ice water, peel it. In another saucepan, salt the water, put the pollock fillet. After boiling, remove the foam and cook the fish for 8-10 minutes. Put the finished fish on a dish, cool, sort it into fibers with your hands, if you come across bones, remove them.

Prepare the dish in which you will serve the salad and serving ring. Set the serving ring on a plate, put the fish in the first layer, salt it, pepper to taste, grease lightly with mayonnaise.

Put the fried vegetables in the second layer - carrots with onions, they can also be lightly greased with mayonnaise.

The next layer is a boiled, grated chicken egg. It must be smeared with mayonnaise, you can add a little salt and pepper.

Lay the last layer of hard cheese grated on a fine grater. Put the finished salad in the refrigerator for a while. I also prepared for you.

Decorate the finished salad as you wish, serve as an appetizer.