Gordon Ramsay's Top 5 Fish Recipes
How to cook the pollock with sour cream garlic sauce in a pan
You will need
- - Pollock fresh or frozen - 2 pcs. (500 g);
- - sour cream - 200 ml;
- - garlic - 4 cloves;
- - fresh dill - 1 bunch;
- - lemon - 1 pc .;
- - turmeric - 0.5 tsp;
- - sunflower oil;
- - ground black pepper;
- - salt;
- - pan.
Clean the carcasses of fresh pollock from the entrails, remove the tails and heads. After that, rinse the fish thoroughly under running water and dry with paper towels. If the pollock is frozen, then it will need to be defrosted.
Then cut the fish into several pieces. In a separate small plate mix black ground pepper with salt and rub each piece with them from all sides.
Pour some sunflower oil into the pan, warm it well, and then put the fish pieces and fry them on both sides until a light blush appears.
In the meantime, while the pollock is roasting, garlic cloves are peeled and crushed through a press. Put the sour cream in a bowl and add garlic to it.Finely chop the dill greens with a knife and pour to a sour-garlic mass. Add a few pinch of black pepper with salt and turmeric, and then mix everything well together.
When the sauce is ready, pour the fish in the pan, stir it lightly so that each piece is in the sauce. And then reduce the temperature to a minimum and tantalize with the lid closed for 20 minutes.
When the dish is ready, squeeze the juice out of the lemon and pour the fish over it. Serve the pollock with a sour cream garlic sauce along with fresh vegetable salad. Also, if desired, you can offer him a potato or rice side dish.
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