Children, like all people, need to eat fish from time to time, at least once a week. Kids can't eat any fish - only white and lean ones. Fish like pollock is best cooked for children. It has everything you need for which fish is usually cooked, and, moreover, its meat is dietary and low-fat. Of course, kids don’t always want to eat what their parents give them, but there are so many cooking methods that you can always come up with something to make even fish an attractive food for a child.
The value of pollock for a child
Why do children eat fish, in particular pollock, beneficial properties and microelements of this type:
- In addition to the well-known phosphorus and calcium, pollock contains many other vitamins and beneficial elements;
- Thanks to all the beneficial properties of pollock, you can avoid the following diseases: thyroid problems, caries, low or high blood pressure, fractures, high sugar and cholesterol levels and others;
- Eating fish regularly replenishes the body with many useful substances;
- With the help of pollock, many life processes can be regulated;
- Those substances that are present in fish help other elements to be absorbed.
The only contraindication is an allergy to fish and seafood.
Children under one year of age are not given fish more than once a week, and on the day you cook pollock for your baby, do not give other meat.
To make children want to eat a fish dish, choose one in which its taste will not stand out too much. We offer you different recipes to choose from:
Pollock fillet in a frying pan
Pollock fried in a frying pan
- This is perhaps the most popular recipe for cooking fish in Russian families. Pollock does not need to be marinated; its meat is already very tender. But, if necessary, you can prepare a marinade from 3 tbsp. l. soy sauce and 2 tbsp. l. lemon juice (per 1 kg of fish) and marinate the pollock for a couple of hours. Pollock fillet for frying in a frying pan must be thawed at room temperature - this way the fish will retain all its taste and beneficial qualities.
Ingredients:
- Pollock fillet – 1 kg
- Two chicken eggs
- Half a cup of flour
- Salt, ground black pepper - a pinch
- Vegetable oil for frying
Preparation:
❶ Whisk the eggs with salt and pepper.
❷ Cut the pollock fillet into portions.
❸ Heat a frying pan with vegetable oil.
❹ Dip the pollock pieces one by one into the egg, then into the flour and place in the frying pan.
❺ Fry the fish on both sides over medium heat, turning when done.
❻Ready pollock acquires a golden color and an appetizing crust.
Puree
Fish puree is made, like other dishes for children, from fillet. For children under one year old, boil the fish for at least 20 minutes, and then grind it in a meat grinder or blender with the addition of milk and a small amount of salt. After this, you can cook the puree for a couple more minutes.
To make it tasty for your child, for the first time mix a little fish puree with the one that the child loves and eats with pleasure, gradually add more, usually getting used to a new product comes in two weeks, during which the fish will be mixed daily with something familiar. In this case, puree is exactly the dish that will help children get used to fish unobtrusively.
Cooking fish for the baby
From the age of ten months, your baby should definitely eat fish. For those under one year of age, it is best to give this product in puree form.
Recipe No. 1. Boil 60 grams of fish fillet in water, cool, finely chop using a blender. Add a teaspoon of milk and a teaspoon of vegetable oil to the resulting mass. Cook the puree over low heat until it boils. Food prepared in this way can be stored in the refrigerator, but keep it there for no more than two days and in a tightly sealed container.
For a baby whose age is more than a year, you can prepare more complex fish dishes, for example, fish pudding.
Recipe No. 2. Boil 100 grams of fish fillet in slightly salted water. Separately boil half of the potatoes. Finely chop the finished fish. Mash the potatoes with a fork. Mix fish and potatoes, add two tablespoons of milk, two teaspoons of butter, half a beaten egg. Add a little salt to taste. Mix this whole mass thoroughly and place in a special mold. Steam the pudding or steam it in a water bath for thirty minutes.
But for a child whose age is more than two years old, you can offer boiled fish in pieces or fish balls. Almost all kids like the last dish.
Recipe No. 3. Soak 10 grams of wheat bread in water. Pass 60 grams of fish fillet through a meat grinder, add soaked bread. It is advisable to pass the resulting mass through a meat grinder again. Add a quarter of the egg yolk, a teaspoon of vegetable oil and salt. Mix everything thoroughly. Form meatballs from the resulting minced meat. Place in a saucepan and fill halfway with water. Simmer the dishes for 20-30 minutes over low heat.
Souffle
Pollock soufflé can also be considered one of those dishes with which one begins to get acquainted with fish products. The beginning of preparation is the same as for puree - cook until tender and chop.
Add a raw egg, salt and a teaspoon of slightly melted butter to the boiled fish mince.
Boil milk, add flour to it at the rate of flour and milk 1:5. Stir and cook, stirring until you get a thick sauce. We also add this sauce to the fish mixture.
Usually the souffle is laid out in molds if it is made in the oven. True, it is difficult to monitor readiness so as not to dry it out. It’s much easier to cook fish soufflé in a slow cooker - you just need to set the “Baking” mode and wait until it finishes.
Pollock fillet in a slow cooker
Incredibly tasty fish on a bed of vegetables and creamy sour cream sauce can be easily and quickly prepared in a slow cooker.
Ingredients:
- Pollock fillet – 1 kg
- Onions - 2 heads
- Carrots - 1 large
- Sour cream – 100 g
- Cream - 150 ml
- Seasoning for fish - 1 tbsp. spoon
- Salt - to taste
Preparation:
❶ Cut the pollock into portions, sprinkle with salt and seasoning.
❷ Cut the onion into cubes, grate the carrots on a coarse grater.
❸ Pour a little vegetable oil into the multicooker bowl and add onions and carrots.
❹ Close the multicooker lid and set the “Bake” mode for 50 minutes.
❺ Mix sour cream, cream and a pinch of salt in a cup.
❻ Vegetables in a multicooker must be stirred periodically. 20 minutes after the start of stewing, place pieces of fish on top of the vegetables. Pour the creamy sour cream mixture over the fish and vegetables. Close the lid again and continue to simmer until the end of the program.
Pollock cutlets for children
Fish cutlets will be relevant for children after a year, when they already have teeth and the child knows how to cope with meat foods. They can be made with bread or rice to make the cutlets more tender.
Turn raw fillet into minced meat in a meat grinder. Soak the bread in milk or kefir in advance and add to the minced meat.
If you want to make it with rice, it should be cooked until half cooked, and bread and milk can be replaced with a raw egg. True, these will already be meatballs!
Pour some flour into a flat plate and use it to form cutlet balls.
Place the cutlets on a baking sheet if you are going to bake them, or in a deep frying pan. You must first fry a little on all sides so that the cutlets set and do not fall apart, and then add water or pre-prepared meat/fish broth and simmer. You can sprinkle with turmeric. A multicooker is an alternative to the oven.
Fish soup
Fish meatballs are usually added to the fish soup for kids, the preparation of which is no different from the recipe above. For children from 8 months, add some potatoes and carrots to the soup. If you don’t have teeth yet, then you don’t have to make cutlets, put the fillet in the soup, and when the soup is ready, grind it, turning it into a puree soup. Children from one and a half years old can make a full-fledged soup. If you puree the soup, add fresh herbs to it.
Do not forget that children should only be given fresh fish; it is better not to use frozen fish or those that have been in the refrigerator for several days.
Children need to prepare everything immediately before meals - do not leave half-eaten children's soup or cutlet for another day, it is better to eat it yourself and make a new one for tomorrow.
Do not add too much salt - children are not yet accustomed to salty foods and will eat lightly salted dishes just fine. It’s better to add natural spices - turmeric, pepper, cumin and others.
Do not add mixed store-bought spices with flavor and aroma enhancers or additives with the letter E to baby food.
If a child does not want to eat a certain product, “disguise” it.
Recipe: Fish with vegetables for children - Simple pollock for children with sour cream
potatoes - 6 pcs;
pollock fillet - 1 fish;
onion - 1 piece;
bay leaf - 1 leaf;
Sometimes you can prepare a simple, ordinary, but no less tasty menu for children.
I want to offer you my version of cooking
Peel, cut into cubes and boil the potatoes
I don’t salt water or potatoes at all; salty gravy with fish will be enough.
While it is cooking, take the pollock fillet, wash it and cut it into 3 parts, if the fish is large, then into 4
We need to boil the pollock fillet in lightly salted water
I usually remove the foam
Then I add chopped onions, sour cream, spices, bay leaves and cook until the fish is ready
I stir until it becomes liquid and pour it into the almost finished fish. Cook for a couple more minutes.
I drain the water from the potatoes and add dill to the potatoes.
and I remove the pan with the fish from the heat, take out the fish, and while it cools
I strain the liquid from under the fish into a deep bowl, it should turn out thick, this is fish gravy)))
I clean the fish itself from the bones and put it directly into this gravy
After cleaning all the fish, I add more dill.
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Recipe: Pollock stewed with onions and carrots - fish like in kindergarten
pollock - 600 grams;
onion - 1 pc. ;
salt - 1 teaspoon;
granulated sugar - 1 teaspoon;
bay leaf - 1 pc.
I often read that many people do not like the smell of Pollock and Hake - I surprisingly do not smell any smell. That’s why I work with fish calmly.
I cut it into pieces like this - I like it better this way. I only salt, never pepper the fish. No one at my house eats peppered fish.
Dip in flour and fry on all sides for 1-2 minutes.
Place the fried fish in a small saucepan.
I peel 1 onion 1 carrot.
I chop the onion finely and grate the carrots on a coarse grater. It’s better to cut carrots into slices, it’s prettier, but it takes longer)) it’s better to grate for me))
I fry it in a frying pan.
Not too much, until golden brown.
I add a teaspoon of sugar, salt and bay leaf.
I add a little water and simmer for about 5 minutes, no more.
Then pour this sauce over the fish and turn on low heat for 5 minutes.
After 5 minutes I turn it off and let the fish sit for at least half an hour.
After half an hour you can eat))
I think this recipe is very simple and tasty))
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Beneficial features
If you regularly consume pollock, you can get the following benefits:
- blood sugar levels decrease;
- the functioning of the thyroid gland is normalized;
- the condition of the nervous and digestive systems improves;
- teeth and bone tissue are strengthened;
- the condition of bones, nails and skin improves;
- blood cholesterol levels decrease;
- blood pressure and metabolism return to normal.
If you consume 100 g of this healthy product, you can fill the body’s daily need for iodine, chromium and cobalt. Iodine is necessary for the effective functioning of the thyroid gland, which ensures the normal functioning of all organs and the well-being of the person himself. Cobalt produces a hemostatic effect and regulates carbohydrate metabolism.
It also promotes normal absorption of iron, which can prevent the development of anemia. Chromium is a necessary element to ensure normal carbohydrate and lipid metabolism in the human body.
The calorie content of this fish is low (70 kcal per 100 g), which allows you to include it in your diet without worrying about your figure.
Delicious Pollock in the oven with a crispy crust
Contraindications for the use of this product
This product can be given to a child up to one year old, starting at 8 months of age. A child's introduction to fish should take place when he has completely mastered meat. First, offer him half a teaspoon of boiled fillet.
How much pollock to give your baby next time depends on how he handled his introduction to it. If the child does not have an allergic reaction, then gradually increase the amount of fish to 50 g per day. Otherwise, limit consumption of this product for 2-3 weeks. After this period has expired, try offering it to your baby again using the same scheme.
Also remember that a baby under one year old should not be given fish and meat on the same day. Separate these foods so as not to create a large burden on the child’s digestive system.
What kind of fish can you give to your child?
Fish is first introduced into a baby’s diet at the age of 8-9 months. And already at 10-11 months, the child can cook and offer fish several times a week. What kind of fish should you start feeding with? It is best to treat your child to low-fat fish - sea fish, such as hake, pike perch or pollock, are perfect. You should not buy canned fish - it is best to cook it yourself, either by boiling it in water or steaming it. Under no circumstances should you fry it!
For the first time, let your baby try half a teaspoon of fish. If the baby does not have any allergic reaction, then the dose can be increased, gradually increasing to 50 grams.
There is no need to rush too much and treat your baby to all kinds of seafood delicacies. Although the red game is useful, do not give it until the baby is three years old.
A baby’s diet definitely needs fish, at least a couple of times a week, because fish contains a huge amount of useful substances - fish oil, polyunsaturated fatty acids Omega 3, and Omega 6, which contribute to the development of mental abilities in your baby. Fish is also perfectly involved in regulating metabolism. What is important, this product also contains iodine - very useful for both the neuromuscular system and mental development, and fluoride - which is necessary for the formation of strong bones and teeth in your baby. Fish is rich in vitamins A, D and group B. By the way, fish protein is absorbed much faster than meat.
Don't forget two basic rules. Firstly, fish should be introduced into the diet only after meat. Secondly, at first you cannot give both fish and meat products on the same day. You can combine them only after a year, but even then, these should be different meals.
Do not buy fish in the form of canned products; live fish is best for kids, which can be cooked just as tasty
Dish recipes
This fish is very easy to prepare. This can be done in a slow cooker, oven or in a regular saucepan. All these dietary dishes will be healthy for babies up to one year old. How much to give a child of the finished product depends on his age.
Fish puree
This fish dish is the first to be introduced to a baby under one year old, since it contains a minimal amount of ingredients. The puree recipe is as follows:
- Place the fish in a saucepan. It needs to be boiled for 15-20 minutes in salted water. You can do this in a slow cooker.
- Cool a piece of fish, then pass it through a meat grinder.
- Add a little milk to the finished puree.
- This mixture should be simmered over low heat for 1-2 minutes.
Fish soufflé
The recipe for this dish is as follows:
- Boil a piece of fish (100 g) until tender in salted water.
- Grind it using a meat grinder or blender.
- In a separate saucepan, bring the milk to a boil with a small amount of flour to obtain a thick sauce. How long to cook it depends on the amount of ingredients. For 25 g of milk, take 6-8 g of flour and cook for 1-2 minutes.
- Add cream sauce, 1/3 egg and 5 g butter to the minced meat. The white should be beaten separately and carefully added to the resulting mixture.
- Place the soufflé in a mold and finish cooking in a slow cooker or oven.
Fish meatballs
Pollock cutlets or meatballs are best steamed in a slow cooker, baked in the oven or boiled in a saucepan. To understand how long to keep a dish on the fire, look at its consistency. The cutlets should be dense and not fall apart. The recipe looks like this:
- Pass raw fish through a meat grinder (100 g).
- Add 30 g of white bread soaked in milk. To ensure that the cutlets have a uniform consistency, pass the minced meat and bread through the meat grinder again.
- Add 1/3 egg, salt. Form small cutlets.
- They can be cooked in a slow cooker or steamed in a saucepan for 15-20 minutes. The cutlets are also baked.
Nutritious soup
It is recommended to give soup from this fish to children after 1-2 years of age. It is very nutritious and tasty. Cutlets, the recipe for which you can see above, are added to the soup as meatballs. They are prepared separately and added as a side dish to the first course. The soup itself must be cooked from a piece of fish and vegetables. Recipe of dish:
- Cook fish broth in a slow cooker or regular saucepan. The main ingredients are fish, carrots, onions, potatoes.
- Salt the finished dish, you can add a little parsley and dill.
- Pour the soup into a plate and add a few boiled meatballs.
How to cook pollock
Regardless of which fish recipe you choose, follow these rules:
- soup should not be given to children under 1 year of age;
- if you prepare soup, cutlets or soufflé from whole fish, carefully remove all bones;
- defrost this product in the refrigerator;
- Do not cook fish soup on the bones. To do this, use exclusively pieces of meat.
Pollock in the oven, the most delicious, just like in kindergarten, recipe with photos step by step
We often remember recipes from childhood, how tasty and understandable everything was. Let us remind you of one such recipe. Let's cook pollock in the oven, just like in kindergarten. This dish is not only healthy, but also the most delicious. It’s easy and quick to prepare, and the feast or dinner will be soulful and enjoyable.
We will prepare pollock in two stages: first we will fry it until golden brown, and then we will finish cooking it in the oven in sour cream sauce. Before frying, lightly bread the fish in flour. Properly breaded pollock pieces will have a golden crust after frying. The recipe with step-by-step photos will tell you more about the cooking process.
Ingredients:
- Fresh frozen pollock – 300 grams;
- carrots – 100 grams;
- onion – 100 grams;
- sour cream – 150 grams;
- flour for breading - 2-3 tables. l.;
- some water;
- vegetable oil – 40 grams;
- salt, pepper - to taste.
How to cook pollock in the oven
Defrost pollock, rinse with cool water and wipe with paper napkins. Cut the fish into portions, lightly salt and pepper to taste. If you are cooking for children, it is better to exclude pepper and generally use spices to a minimum.
Bread each piece of fish in flour on both sides and shake off the excess. You can replace the flour with breadcrumbs if desired.
Fry the pollock in vegetable oil until browned. Immediately turn on the heat a little more than medium so that the crust sets immediately. Within 5-6 minutes the fish will become golden and we remove it from the stove.
Let's chop the vegetables: take onions and carrots. Cut the onion (having removed the husks from it in advance) into small cubes, and grate the peeled carrots on a regular grater. Vegetables give pollock a slight sweet note and the dish turns out to melt in your mouth. You can supplement the fish with sweet peppers or a small amount of zucchini.
Sauté the vegetables in the remaining vegetable oil. Cook for 3-4 minutes until soft and lightly browned. Roasted vegetables have a much stronger flavor, so don't skip this step.
Place pollock and vegetables alternately in a baking dish. Since the fish and vegetables were fried in oil, the pan does not need to be greased.
Mix thick sour cream with a small amount of water, pour the sauce over the fish and bake in the oven.
After 30 minutes the dish is completely ready. Tender and at the same time juicy fish in sour cream sauce with vegetables is very tasty. Invite everyone to the table: both adults and children. Enjoy your meal!
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Video: Pollock fish in a slow cooker
The baby has grown up, he has already mastered cottage cheese, porridge and, finally, the time has come to introduce him to fish - so at what age should he do this and what fish products should he start with?
Since for the first acquaintance, pediatricians recommend low-fat varieties, and then the question arises, is pollock suitable as complementary food for a 1-year-old child? After all, from this fish, which lives in the Atlantic and Pacific oceans and belongs to the cod family, you can prepare many tasty and healthy dishes.
Just like meat, eggs and dairy products, fish is a source of high-quality protein. But fish proteins, unlike meat proteins, are much easier to digest, and besides, there are no films or fibers in the fish pulp, like in meat. It contains a large amount of vitamins and microelements.
Pollock is a dietary fish and contains many nutrients:
- Proteins (15.9 g per 100 g of product);
- Fat (0.9 g per 100 g of product);
- Vitamins – A, B1, B2, B6, B9, C, E, PP;
- Microelements – iron, copper, zinc, manganese, fluorine;
- Macroelements – potassium, calcium, sulfur, phosphorus, iodine.
Useful properties of pollock for a child
With regular consumption of pollock:
- The functioning of the thyroid gland is normalized.
- Teeth and bone tissue are strengthened.
- The condition of nails and skin is normalized.
- Sugar levels decrease.
- Metabolism is normalized.
- Cholesterol levels are reduced.
- Blood pressure is normalized.
- The development of anemia is prevented.
- Due to its low calorie content, weight loss occurs.
Pollock stewed in sour cream with onions and carrots: recipe with photos
Remember the menu of kindergartens and schools? What about sanatorium food? “Well, here we go again with this fried/steamed pollock with rice. I’m so tired of fish, we could offer meat too,” such thoughts have crossed many of us at least once. And completely in vain. A record holder for iodine content, pollock has a beneficial effect on the activity of the thyroid gland. Phosphorus improves brain function and nerve endings; Easily digestible protein is the basis for the growth and development of the body. Finally, Omega-3 and Omega-6 fatty acids are responsible for body temperature, blood pressure, skin condition, and mental activity.
Pollock belongs to the cod family. The fish is an inhabitant of the cold waters of the Pacific Ocean. Its liver is of particular value, because it contains more vitamin A than cod liver. The cost of pollock is low compared to most seafood. A small number of bones, except for the backbone, makes this fish convenient and easy to prepare. Stewed pollock with onions and carrots in sour cream sauce perfectly diversifies the daily menu.
Dry frozen pollock For cooking you will need fresh frozen pollock. When choosing fish, pay attention to the quality of the product's freezing. Dry implies the absence of an ice crust on the surface of the product. According to the recipe, you will need:
- dry frozen pollock – 1.5 kg;
- onion – 4 large onions;
- carrots – 3 pcs.;
- sour cream (25% fat) - 500 g, salt, spices - to taste.
Pre-thaw pollock fish. Cut off the head.
Using special fish scissors, cut off the fins and cut off the tail.
We gut it, removing the black film from the surface of the pollock's belly.
Do not throw away the pollock liver. Rinse, set aside, then add to fish.
Rinse cleaned fish with cool water. Cut into portions (pieces) 2–3 cm thick each, trying to get into the cartilaginous parts of the ridge. Peel the onion and wash with water. Prepare the carrots by scraping off the top layer of skin.
At the next stage, marinate the pollock pieces with oil and spices. You will need:
- 3 tbsp. spoons of oil (refined vegetable);
- 0.5 tsp lemon juice;
- 5 g each of pepper mixture, fish spices.
Take a deep container (bowl, salad bowl). Place the fish, first brushing each piece with salt. Sprinkle with prepared fish spices and pepper mixture. Pour in vegetable oil, preferably olive oil. Add lemon juice. Mix the pieces with your hands so that each is coated with the marinade. Leave for 20 minutes.
During this time, cut the onion into half rings, half a centimeter thick. Chop the carrots into slices. Prepare sour cream sauce: for half a liter of sour cream, 200 ml of warm water, 50 g of butter, salt to taste. Mix thoroughly until a homogeneous mixture is formed.
Then heat the pan. While it is heating up, make a batter from two chicken eggs and 4 tbsp. spoons of flour (heaped). Remove the pollock pieces from the marinade, dip in the batter and quickly fry until a light yellow crust appears.
Fill a saucepan or roasting pan in layers: add fried fish and prepared vegetables. Lightly salt each layer and add spices to taste. A large amount of spices will overshadow the taste of the fish, so do not overdo it.
Pour sour cream sauce over everything. Let it simmer. As soon as the sauce boils, reduce the heat to low and cover the saucepan tightly with a lid.
In half an hour, the delicious and healthy dietary fish will be ready.
How to eat pollock for a 1 year old child
Pollock can be introduced into the diet of a healthy child before 1 year of age, approximately 3-4 weeks after introducing meat into complementary foods, i.e. at 10 months.
Usually start with ¼ teaspoon of fish puree in the morning to monitor the baby's reaction. Allergic manifestations, if any, are usually observed within a few hours after eating. In this case, you need to exclude fish from the baby’s diet.
If no allergies were noticed and there were no negative manifestations, then the next day you can offer 1 teaspoon of fish puree and gradually increase the dose. By the age of 1 year, a child can eat up to 60 grams of fish, but not more than 1-2 times a week.
A few simple rules for complementary feeding for mothers
- The start of fish feeding should be agreed upon with the pediatrician.
- Introduce pollock into your child's diet carefully, in small portions, to avoid allergic reactions.
- To avoid unnecessary stress on the digestive system, you should not feed both meat and fish on the same day.
- Be extremely careful to remove all bones from the fish, even the smallest ones, since a child cannot separate them on his own and there is a danger of choking.
- Do not introduce fish broths into your child’s diet until about 3 years of age - they contain too many extractive substances that are dangerous for the immature digestive system of children.
Do babies need canned fish?
To feed their babies, some mothers purchase special commercially produced canned fish for children. Such canned food contains not only fish, but also vegetables, cereals, and ascorbic acid is used as a preservative.
But it’s better, of course, to prepare fish dishes for your child at home.
Recipe: Pollock stewed with onions and carrots - fish like in kindergarten
pollock - 600 grams;
onion - 1 pc. ;
salt - 1 teaspoon;
granulated sugar - 1 teaspoon;
bay leaf - 1 pc.
I often read that many people do not like the smell of Pollock and Hake - I surprisingly do not smell any smell. That’s why I work with fish calmly.
I cut it into pieces like this - I like it better this way. I only salt, never pepper the fish. No one at my house eats peppered fish.
Dip in flour and fry on all sides for 1-2 minutes.
Place the fried fish in a small saucepan.
I peel 1 onion 1 carrot.
I chop the onion finely and grate the carrots on a coarse grater. It’s better to cut carrots into slices, it’s prettier, but it takes longer)) it’s better to grate for me))
I fry it in a frying pan.
Not too much, until golden brown.
I add a teaspoon of sugar, salt and bay leaf.
I add a little water and simmer for about 5 minutes, no more.
Then pour this sauce over the fish and turn on low heat for 5 minutes.
After 5 minutes I turn it off and let the fish sit for at least half an hour.
After half an hour you can eat))
I think this recipe is very simple and tasty))
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How to make fish puree from pollock
Fish puree is suitable for children under one year old because it contains a minimal amount of ingredients. It is not difficult to prepare such a dietary dish from pollock - in the oven, slow cooker or saucepan.
Fish puree for children from pollock, step-by-step recipe
- We thoroughly wash the pollock fillet and boil it in a small amount of water for 20-30 minutes.
- Cool slightly.
- Pass through a meat grinder or beat in a blender until mushy.
- Add a little milk and a piece of butter to the resulting mass.
- Stir and bring to a boil over low heat.
- Store the finished puree in the refrigerator for no more than 2 days.
So, fish dishes should not be introduced into your baby’s diet ahead of time, because fish is one of the strongest allergens. Before the baby tries it, you need to accustom him to other foods, after consulting with your pediatrician. Being a dietary fish, pollock is suitable as complementary food for a 1-year-old child.
Pollock is the most common fish from the cod family in the waters of the seas and the Pacific Ocean. This delicious fish is one of the most popular products in Russia and throughout the world.
Pollock fillet is rich in phosphorus, iodine and vitamins, and pollock liver contains more vitamin A than the famous cod liver. Pollock is a real treasure trove of iodine and protein, which is very easily absorbed by the human body.
This fish is very useful for children, especially in the first few years of their life, during the period of active growth of the body. Eating pollock is very important for pregnant women and young nursing mothers. In addition, pollock dishes are easy to prepare and very tasty. How to cook pollock, the most popular and one of the healthiest fish?
Since preparing pollock deliciously is not a difficult task (even just fried pollock in oil already becomes an appetizing dish), we will pay attention to original and unusual recipes for preparing this fish.
Pollock fillet in the oven
There are thousands of pollock dishes, but this fish is the juiciest and most tender when baked in the oven. We offer you a simple recipe for baking pollock. As a side dish you can serve vegetables, fresh or cooked in any way, rice, buckwheat.
Ingredients:
- Pollock (fillet) – 500 g
- Onions - 2 heads
- Juice of 1/2 lemon
- Mayonnaise - 100 g
- Sour cream (10-15%) - 100 g
- Mustard - 1 tbsp.
- Hard cheese - 100 g
Preparation:
❶ Cut the pollock fillet into portions. Salt, pepper, sprinkle with lemon juice.
❷ Cut the onion into half rings and place in a baking dish, pre-greased with vegetable oil.
❸ Mix mayonnaise, sour cream and mustard in a separate cup. Dip each piece of pollock into the resulting sauce and place in the mold on top of the onion. Pour the remaining sauce over the fish and put everything in the refrigerator for 1 hour to marinate.
❹ Place the pan in an oven preheated to 200°C and bake for 15 minutes.
❺ Then take out the mold, sprinkle the fish with cheese, grated on a coarse grater. Place in the oven again for 10 minutes.
How to cook pollock in the oven with vegetables and sour cream
- Pollock - 1 large fish;
- Onions - 2 onions;
- Carrots - 2 pcs;
- Sour cream to taste (best - 3-4 tablespoons);
- sunflower oil
- Salt, spices for fish (you can use special lemon spices).
Preparation:
- Chop the onion into small cubes, and peel and grate the carrots on a coarse grater or cut into thin strips. Fry the onions and carrots in sunflower oil until tender.
- Clean the pollock from giblets, cut off the fins, head and tail, cut the carcass into small pieces.
- Place the pieces of fish in a frying pan or dish with a thick bottom, sprinkle with fried onions and carrots, salt and sprinkle with spices to taste. Pour sour cream over the fish and place everything in the oven for half an hour.
- The finished dish can be sprinkled with fresh herbs.
How to cook pollock stewed with carrots and onions?
To make 5 servings you will need the following products:
- 1 kg of fish;
- 3 tbsp. l. vegetable oil;
- 3 onions;
- pepper, paprika, salt (to taste);
- a couple of carrots;
- 3 large l. tomato paste;
- 1/10 liter of water.
Recipe for pollock stewed with onions and carrots:
- First you need to defrost the fish. Then peel and wash the vegetables, after which the carrots should be cut into strips and the onions into half rings.
- Next, heat the oil in a cauldron, then place the vegetable mixture on the bottom. Sauté for 2 – 3 minutes, stirring.
- After the onion has become transparent, add the tomato and mix. Then pepper and add salt to the mass, and also add paprika. Combine products. Set aside half of the carrot-onion mixture.
- Thawed fish should be washed, dried and cut into pieces, the thickness of which should be about 4 cm.
- Then the fish needs to be salted and placed on top of the vegetables.
- Spread the vegetable mixture that was set aside on top. Next, pour in cooled boiled water. Simmer on low heat for about half an hour.
When ready, portion the dish onto plates.
Nutritional value per 100 g of dish:
- proteins – 11 g;
- carbohydrates – 2 g;
- fat – 3 g.
Calorie content – 79 kcal.
How to cook pollock fillet: pollock fried in dough
For this recipe you need to take:
- Pollock fillet - 400 g;
- Wheat flour - 1.5 cups;
- Milk - 250 ml;
- Chicken egg - 1 piece;
- Lemon - to taste;
- Vegetable oil;
- Fresh greens - to taste;
- Salt, pepper, fish spices - to taste.
Preparation:
- Add salt, egg yolk and flour to a glass of cold milk. Mix everything thoroughly.
- Beat the egg whites separately and mix with the milk mixture.
- Cut the pollock fillet into small pieces, sprinkle with salt, pepper and spices, dip each in the resulting batter, and fry in vegetable oil (large amount). The pan should be thoroughly warm before you add the pollock pieces to it.
- Place the finished fried fillet on a plate, garnish with lemon and herbs.
Pollock, like in kindergarten, in the oven
Your email will not be published. Number of servings: Time: 60 minutes. Difficulty: 8. Calories: kcal.
Best articles. Fish soufflé is a kindergarten recipe that will undoubtedly immerse you in a happy childhood. Fish soufflé - prepare it like in kindergarten To prepare it we will need: Pollock fillet - 0.5 kg Carrots - 1 piece Eggs - 1 piece Milk - ml Flour - 25 g Water - 55 g Butter - 10 g Salt to taste Preparation: Cut the fish fillet into slices and place in a frying pan.
Add peeled, finely grated carrots to the fish, then pour in water, cover with a lid and place on the stove. Simmer the fish and carrots for about 15 minutes.
How to cook fish baked with sauce and pasta like in kindergarten
The finished fish must be ground in a blender or meat grinder, add the yolk to it and mix thoroughly so that there are no lumps. Then dilute the flour in milk, heat the resulting mixture until it boils and leave on the fire until it thickens.
Add butter to the finished mixture and pour into the minced fish. Salt the dish, beat the egg whites into a thick foam, add to the fish and mix gently. Cut the onion into small cubes and sauté in vegetable oil.
Add onion to fish.
How to cook pollock fish with bacon
For this recipe you need to take:
- Pollock - 500 grams;
- Lard - 70-80 grams;
- Onions - 2 onions;
- Potatoes - 5 pieces;
- Fish broth - 250 ml;
- Butter (margarine can be used) - 2 tbsp. l.
- Fresh greens (green onions, parsley) - to taste;
- Salt and ground black pepper - to taste.
Preparation:
- Clean the pollock from giblets, cut off the heads and fins from the carcass, and cut into small pieces. Season the pieces with salt and pepper.
- Cut the bacon into slices and fry until semi-transparent.
- Cut the onion into rings, peel the potatoes and cut into thin slices. Add everything to the bacon and fry a little.
- Add chopped green onions and fish broth. Cover the pan with a lid and simmer for 10 minutes.
- Place the pieces of fish in the pan, cover with a lid and simmer for another 15-20 minutes.
- When serving, decorate the dish with fresh herbs.
How to cook "Children's pollock cutlets"
Prepare the ingredients according to the list for making baby pollock cutlets.
Remove the seeds and skin from the pollock to form a fillet.
Place the pieces of pollock, chopped onion and a loaf soaked in water in a blender bowl.
Grind the minced fish. Thanks to this chopper, children will not taste the onions, but the cutlets will turn out more juicy and tasty. If you don’t have a blender, grind the minced meat and onions through a meat grinder.
Add salt and pepper to taste, beat the egg into the minced meat and add a little chopped dill. Mix the minced meat well.
Make round cutlets and bread them in breadcrumbs.
Heat the oil in a frying pan, add the cutlets and fry over moderate heat for 7-8 minutes.
Turn the cutlets over and fry for the same amount of time until golden brown. You can cover the pan with a lid so that the cutlets steam a little.
Serve the finished cutlets to the table. Bon appetit!
