Recipes from fresh pollack

Cabbage in Korean

This cabbage in Korean, or kimchi, is familiar

many. Spicy, spicy, tantalizing appetite aroma of garlic and red pepper - is a terrific meal and enjoy you.

Recipes from fresh pollack

Denis Gondyuk

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1 kg pollack

30 g of wheat flour

2 eggs

20 g starch

30 g mustard sareptskoj

100 grams ml oil

Red pepper

salt to taste

How to cook menthethigi:

  1. Clean the fish, wash, remove the bones. Cut strips of her length of 5 cm, put them in a bowl and season with salt. Separate the egg whites from the yolks.
  2. Separately, mix each part with starch. Pollock roll strips in flour. Half of the fish dip in egg white and starch and fry in a skillet.
  3. The rest of the fish dip in the egg yolk with the starch and also fry. Mix the mustard with the egg and starch and cook over high heat.
  4. All lay on a platter and serve.


From fresh pollack can be cooked a Korean dish .. It is a fish, stuffed vegetables and seasonings.


500 g pollock

50 g of red radish

100 g sorrel

10 g of fungi

10 g chives

2 garlic cloves

20 g flour

1 egg

50 ml of vegetable oil


Red pepper salt to taste

How to cook menthesam:

  1. Clean the fish, wash, to cut into fillets. Finely chop the flesh and mince. Wash and clean the red radish, onion, garlic, mince or finely chop.
  2. Wash sorrel, pour over boiling water. Soak the mushrooms in warm water and wring out. The pulp of pollock salt, add salt, spices, onion and garlic, mix everything carefully.
  3. Put the mixture on a clean piece of cloth. The thickness of the stuffing should be approximately 1 cm. Minced put sorrel, radish, fungus and wrap in the form of a roll.
  4. roll roll in wheat flour, dip in beaten egg and fry in preheated skillet in vegetable oil. Let cool, slice thinly and serve.

pollack soup with milk


500 g pollock

10 g of soybean paste

10 g chives

10 g of garlic

1 g of red pepper

2 g of the salt

How to cook the soup with milk pollock:

  1. Clean and wash the fish, remove the milk and other innards, separate the tail, fins and head, cut the fish into pieces 4-5 cm in length.
  2. With milk remove the top film. Pour water into a saucepan and cook the heads and tails separately pollock. Take them out, add salt, put the pieces of pollock and milk.
  3. Cook until tender. Remove the cooked milk, mince, add red pepper, garlic, passed through a press, finely chopped green onions and mix everything carefully.
  4. Dissolve soy paste with water, pour the broth, bring to the boil. Ladle the soup into cups, add in each serving of milk.

Pollock in soy sauce


1 kg of fish

1 radish

75 ml of soy sauce

5 g of sugar

3 garlic cloves

10 ml of vegetable oil

red pepper

green onion

How to cook pollack in soy sauce:

  1. cleaned fish, cut into pieces of length of about 4 cm. Mix in a saucepan the butter, sugar, soy sauce, a little water, put on fire and bring to a boil.
  2. At the bottom of the pan with the sauce, place radish, peeled and cut into slices, and top pieces of pollock. When the sauce comes to a boil, reduce heat and simmer until until the liquid boils away more than half.
  3. Add the finely chopped onion and garlic, sprinkle with pepper and cook until tender over low heat.