Cooking description:
Pollock pate can be taken with you to work, on a trip, or on a picnic. It will last about 2-3 days in the refrigerator and is delicious with a variety of sauces and savory pastries. You can boil pollock in advance so that you have the basis for preparing such a delicious dish on hand.
Main Ingredient: Fish and Seafood / Pollock
Dish: Appetizers / Pates
Ingredients:
- Pollock - 500 grams (1 carcass)
- Carrots - 1 Piece
- Onion - 1 Piece
- Vegetable oil - 2 tbsp. spoons
- Salt - 4 Pinches
- Bay leaf - 2-3 pieces
Servings: 1-2
How to make Pollock Pâté
Prepare the indicated ingredients.
Rinse the pollock carcass in water, cut the belly and remove all the insides, as well as the black film, which is bitter. Cut into pieces, removing the tail, and place them in a saucepan or cauldron. Add a couple of pinches of salt, bay leaves, and hot water. Place the container on the stove and boil the pollock for about 20 minutes.
Peel vegetables, rinse them in water. Grate the carrots with fine cells, and chop the onion into small cubes. Saute both slices in vegetable oil in a skillet for about 3-5 minutes.
Remove the fish pieces from the broth and let cool.
Then remove all seeds and transfer the pulp to a deep container. Put the fried vegetables there.
Transfer the entire mass to the bowl of a chopper or food processor.
Serve for about 3-5 minutes on the pulsating technique.
Place pollock pate in bowls or bowls, serve or chill in the refrigerator.