Usuba
Pollock in butter sauce with onions
A thick fish stew from northern cuisine. A rich, hearty pollock soup with caramelized onions, flour-based sauce, and potatoes. A traditional fisherman's dish that warms and nourishes on cold days.
- Total
- 60 min
- Standard serving
- 331.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Wash the potatoes and put them in a pot to boil in their skins. Wash the pollock, use scissors to cut off the fins and tail, gut it, rinse and pat dry with paper towels. Cut the fish into pieces.
- 2
Step 2
Coat the pieces of pollock in flour with salt. Fry in vegetable oil on both sides until golden brown.
- 3
Step 3
Let the fish cool down a bit, separate the meat from the bones. Set the pieces aside.
- 4
Step 4
Finely chop the onion and fry it in butter until golden brown.
- 5
Step 5
Mix the flour with water and salt, add pepper, stir until smooth.
- 6
Step 6
Place the fish on the fried onions, pour the flour mixture over it. Simmer over low heat until thickened.
- 7
Step 7
5 minutes before serving, add the boiled potatoes and sprinkle with fresh parsley.
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