What do you want to enjoy on your free day? Probably not only sweets, but juicy meat or tender fish. True, not all delicacies can be freely purchased in the store. For example, polaka fish is hardly familiar to you. After all, this is a real predator belonging to the Treskov family.
This is an inhabitant of the seas and a close relative of cod with the difference that the shape of the carcass is more elongated and more elegant. How to cook this fish? Are there any tricks?
Some facts
So what is polaka fish? This is a mother-of-pearl gray with a black front. The back is usually a little darker, and the bottom is white. The fish has rather large jaws, which sets it apart from the others and immediately identifies a predator in it.
Polaka fish live in large schools, especially like low or moderate water temperatures. This is a predator that preys on herring and sprats. In pursuit of its victims, the individual overcomes great distances. Even her fry attack the eggs of other marine representatives.
Polaka fish is about 70 centimeters long, but there were exceptions when carcasses reached 130 cm. This fish can survive up to 25 years.
Benefit or harm?
To begin with, it is worthwhile to figure out how much calorie polaka? Fish is quite nutritious. There are 344 kJ per 100 grams, or about 82 calories per serving. But is it worth eating this product?
Its main suppliers are Denmark, the UK and Germany. Sometimes the fish is called silver pollock or lur. Her fillet is rich in protein, but there are almost no fats and carbohydrates in it. Pollock is quite expensive - about 1750 rubles per kilogram. Her taste is very unusual, but the main feature is a unique vitamin and mineral composition. Polaka fish, or rather its fillet, is rich in vitamins of groups A, B, D and E. In addition, it contains potassium, sodium, phosphorus, manganese and calcium. The fat obtained from the liver of fish is especially valuable.
Do not eat this filet for people with an individual intolerance to the product, food allergies.
In cooking
Polak fish is widely used in cooking. It is baked, fried, boiled and put on meatballs. Cooking it is simple, and the taste is very rich. From the cook only one thing is required - do not spoil the fillet and do not overdo it with spices.
Fillet Polaka fish has a grayish, with a light aroma and spicy taste. This product is very harmoniously combined with potatoes, carrots, herbs. For marinade for fish, it is worth using lemon or tomato juice, as the fillet is quite tender and completely absorbs the aromas of other ingredients.
Hastily
If you are fortunate enough to buy such a fish, then cook it with your soul in order to fully enjoy the taste and maintain maximum benefit.
So, before you is a polaka fish. How to cook a delicious dish? Peel 6 potatoes and slice them. Leave the product to dry so that excess starch comes out.
Meanwhile, peel the onions and chop it. Put the onions in a pan with warmed butter. You can add a clove of garlic and a little cilantro. Lightly fry the ingredients, pour a glass of vegetable broth and the same amount of cream into the pan. Put the potatoes there. All ingredients must be stewed for at least half an hour.
While doing fish fillet. Rinse it, pat dry with a napkin and marinate in a mixture of black pepper, salt and paprika. You can replace this marinade with a slightly more complex one (from mayonnaise and mustard). After a quarter of an hour, you can roll the carcass in flour and fry until golden brown. Or make the recipe truly French! To do this, fish should be stewed in a mixture of dry red wine, onions, carrots and flour. Voila - the easiest recipe implemented!
When serving, add a slice of fish with a portion of stewed potatoes and a sprig of dill. If you boiled fish in wine, then serve the fillet with the resulting wine sauce when serving. Bon Appetit!