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Pollock fillet in sour cream

Author
Cookinero 23 Oct 2025
990
Pollock fillet in sour cream

Pollock is considered a lean fish and is recommended for those on a diet. By the way, pollock is good for both adults and children. The meat of this fish contains a huge amount of vitamins necessary for the growth and development of the body. The most important thing is that pollock dishes are very easy to cook. And they always turn out very tasty. The ideal combination is fish with vegetables.

How to cook Pollock fillet in sour cream

Step 1

Pollock fillet in sour cream

Make the sauce. Heat the vegetable oil in a deep frying pan. Add the onion. Leave to simmer for 2-3 minutes. Then add the carrots, stir and cook for another 3 minutes.

Step 2

Pollock fillet in sour cream

Add flour to the vegetables. Turn off the stove and sprinkle some flour over the vegetables. Mix thoroughly to avoid lumps. Pour in a small amount of water to form a smooth vegetable sauce.

Step 3

Pollock fillet in sour cream

Add sour cream to the vegetables. Return the pan to the heat and bring the contents to a boil. Add sour cream and stir. Sprinkle with spices (salt and pepper) and garlic.

Step 4

Pollock fillet in sour cream

Prepare the fish. Carefully place all the pieces of pollock into the prepared sour cream sauce. Cover the frying pan with a lid, reduce the flame to minimum. Cook for 20-25 minutes.

Pollock fillet in sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with other white fish like cod or haddock. Just ensure the fillets are of similar thickness for even cooking. Avoid oily fish like salmon or mackerel as they'll overpower the sauce.
Yes, this dish reheats well. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much.
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking blend or use cornstarch. For cornstarch, use half the amount of flour called for and mix it with a little cold water first to create a slurry before adding to the pan.
Yes, but be aware that the texture of the sour cream sauce might change slightly upon thawing—it may separate a little. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, stirring well.
This dish pairs beautifully with simple, starchy sides that can soak up the delicious sauce. Think mashed potatoes, steamed rice, buttered noodles, or crusty bread. A simple green salad or steamed green beans also make excellent sides.
Yes, though it will change the character of the dish. For a dairy-free version, you can try unsweetened plain soy or coconut yogurt. For a richer, non-tangy option, heavy cream or creme fraiche will work, but add a squeeze of lemon juice at the end to mimic some tanginess.
No problem! Simply add a little more liquid. Warm up some vegetable broth, water, or even a bit more sour cream in a separate pan and stir it into your dish a tablespoon at a time until it reaches your desired consistency. Avoid boiling vigorously after adding liquid.

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