Stewed pollock in sour cream with carrots

Name: Stewed pollock in sour cream with carrots
Total time: 40 minutes
Yield: 6
Cuisine: Russian
Ingredients: Pollock fillet - 1000 g; Carrots - 120 g; Sour cream 20% fat - 200 g; Water - 100 g

Cookinero 19 Mar 2025

2600

There are several ways to cook tasty and juicy pollock. The first is to make batter and fry the fish. The second is to stew it. Pollock with carrots and sour cream in a frying pan is not difficult to cook. The dish will be ready to serve within an hour. It is better to choose sour cream with a high percentage of fat, then the pollock will be juicy.

How to cook Stewed pollock in sour cream with carrots

Step 1

Cook the carrots. Pour vegetable oil into a deep frying pan and heat it over high heat. Add the carrots and reduce heat to medium, frying until golden brown, about 10-12 minutes.

Step 2

Combine the pollock with carrots. Pour water into the pan and add salt, add seasoning for fish. Put the pollock pieces on the carrots. Pour sour cream over it. Cover the container with a lid and leave for 20 minutes.

Stewed pollock in sour cream with carrots - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fish instead of pollock?

Yes, you can substitute pollock with other white fish like cod, haddock, or tilapia. Just ensure the fish has a similar texture and cooking time.

Can I make this dish dairy-free?

Absolutely! Replace sour cream with a dairy-free alternative like coconut yogurt or cashew cream for a similar creamy texture.

How long can I store leftovers in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently to maintain the fish's texture.

Can I freeze stewed pollock in sour cream?

Yes, this dish freezes well. Store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

What sides pair well with this dish?

Serve it with mashed potatoes, steamed rice, or a fresh green salad for a balanced meal. Crusty bread also complements the creamy sauce.

How can I make this recipe low-carb?

Skip the carrots or reduce the quantity, and serve the dish over cauliflower rice or zucchini noodles for a low-carb option.

Can I use frozen pollock for this recipe?

Yes, but thaw it completely and pat it dry before cooking to prevent excess water from diluting the sauce.

What seasonings work best for this dish?

Besides fish seasoning, try adding dill, paprika, or a squeeze of lemon juice for extra flavor.

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