Recipes
Pollock in tomato sauce
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 700 G FILLET OF POLLOCK ICE CREAM
→ 30 G OF GREENS
→ 3 TABLESPOONS WHEAT FLOUR
→ 2 TABLESPOONS VEGETABLE OIL
→ 1.5 CUPS TOMATO SAUCE
Defrosted pollock fillet cut into pieces (see "Cutting fish"), season with salt and pepper, roll in wheat flour and fry in oil.
Fish cool, put in a salad bowl, pour tomato sauce (see "Sauce for fish (classic)", "tomato Sauce to fish (with vegetables)", "tomato Sauce to fish (with white wine)" ) and put on 3-4 hours in the refrigerator.
When serving, sprinkle with herbs.
Fish cool, put in a salad bowl, pour tomato sauce (see "Sauce for fish (classic)", "tomato Sauce to fish (with vegetables)", "tomato Sauce to fish (with white wine)" ) and put on 3-4 hours in the refrigerator.
When serving, sprinkle with herbs.
