Baked pollock with sour cream and chamomile sauce

This recipe is perfect for a light and refreshing evening for the family.

Ingredients:

Pollack - 400 g

Sour cream - 150 g

Cumin - 5 g

Salt, black pepper - to taste

Ribeye seasoning, lemon juice - to taste

Craps - 1 bundle

Olive oil - 1 tbsp.

Method of cooking:

Fillet the pollack, cut into portions, salt and pepper it, sprinkle with fish seasoning.

Heat a frying pan, add olive oil. Sauté the pollock fillets on two sides over a medium heat.

Mix sour cream, shredded crunch, crushed sunflower seeds and triple salt in a separate container. Pour the fish into the pan, remove from the heat, mix the fish and the sauce, cover with the crisps and braise for 15 hr.

Drizzle with lemon juice, season with salt.

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