The slow cooker is already recognized as one of the greatest inventions of mankind, even by skeptics from cooking. This unit is capable of real miracles, providing the cook with much less dirty dishes and taking considerably less time to cook. And the fish in the slow cooker is prepared so simply that even a novice in culinary business will cope with the task. Or the one who used to go into the kitchen, just to look into the freezer or ask when dinner is ready. Recipes of fish in the multicooker are numerous and varied. Everyone will find among them a dish that suits him in all directions.
Like in the oven
A photo of a fish in a slow cooker baked in foil will surely seduce everyone who is partial to fish dishes. And if you turn on imagination and add unexpected ingredients, you get a real treat.
It will take two fish carcasses. They need to be washed well and dried, and then put on a piece of food foil. The fishes salted with coarse salt, the juice of half a lemon is squeezed on top (you can cut citrus and overlay slices of carcass on the outside). Two sour apples are cut into medium sized slices, their belly stuffed. If apple slices are left unclaimed, they can be put side by side. From above, the fish is sprayed with vegetable oil. The foil is folded, the packaging is placed in the bowl, the device turns on the baking mode. Fish cooked in this way in a slow cooker is tender, but with a distinct baked aftertaste. It harmonizes with vegetables, rice, potatoes, noodles - yes with almost anything.
Steamed fish in a slow cooker: recipe
It is more convenient to use steaks here. For example, chopped from catfish (or other fish). They are poured with lemon juice, sprinkled with spices for fish (ginger with lemon pepper and basil) and salt. Several branches of dill are chopped finely, steaks are sprinkled with herbs.
Then everything is put in a steaming basket. Fish in a slow cooker in this mode will reach the desired condition in a quarter of an hour.
Option: put salted potato circles under the fish - get a side dish right away.
Milk recipe
The next way, how to cook fish in a slow cooker, gives an amazing result: a hake (or something like that) turns out to be very tender and juicy, while maintaining a dense pulp structure and not falling apart.
The fish is cut in portions and generously salted. Fear of salting should not be, excess will later go into the sauce. After cleaning, three large onions are chopped with the smallest pieces that can be obtained - in the final dish, its fragments should not be felt. Some housewives even advise to grate the onions.
A little sunflower meat is poured into the multicooker bowl, fish pieces are crumbled in flour. The kitchen assistant turns on in the frying mode, and the fish is brought to a bilateral crust. It should be fried in one layer, then the breading will not soften.
After turning the fish in a slow cooker, onions are distributed on top. It should not only cover the fish, but also penetrate the gaps between its pieces. Now the lid of the unit closes, and the frying continues for another eight minutes, until the onions become transparent and the fish is browned from below. At this stage, milk is poured into the bowl so that it covers its contents. A pound of fish will take about a glass of milk. We put out "Stew" - and in half an hour the dish is ready.
Fish under cheese
For the proposed dish, fresh or chilled fish is preferable . Grams of five hundred gutted and brushed carcasses are cut into fillets, sprinkled with pepper and salt and left to soak for 10-15 minutes. A medium-sized onion is chopped in half rings. The crock-pot turns on in the baking mode, in its bowl a couple of tablespoons of butter are melted, in which the onion is brought (with the lid open) either to a translucent or to a rosy state - as you like.
The onion is taken out of the container, in its place pieces of fish are laid. The vegetable is placed on top. The design is gently lubricated with mayonnaise or sour cream, sprinkled with coarsely grated cheese (150-200 grams). The lid closes, the timer is set for half an hour. As a side dish, pasta or vegetables are most suitable.
Exalted Trout
From this delicious fish in a slow cooker you can cook a true masterpiece. And no complicated, rare or expensive ingredients are needed. Trout is cleaned, bones are removed as far as possible, the carcass is cut into medium pieces and poured. The onion head is chopped with rings or their halves, mixed with a 200-gram jar of sour cream (not too greasy, not too lean). Fish slices are loaded into the mixture for about half an hour.
Pieces Six not too large peeled potatoes are cut in half. Enough water is poured into the multicooker, tubers are placed in it. Then a tray is set up for steaming, and trout is placed in it. The lid closes, the appropriate mode is selected, the timer is set for 30-35 minutes. A full dinner is ready and beckons with a delicious smell.
Pollock with vegetables
If potatoes, in your opinion, are too heavy for the stomach, replace them with other vegetables. They should be dealt with in the first place.
Two onions are chopped by rather thick half rings. As many carrots are cut into strips (it is undesirable to rub), 2-4 bell peppers are cut into strips. Several tomatoes are boiled with boiling water, peeled and cut into large enough cubes.
Vegetable oil is poured into the pan of the multicooker - a couple of spoons is enough. Pieces of meat are laid, on them - all the vegetables except the tomato, and two tablespoons of thick, better than homemade sour cream. Extinguishing mode is set. About ten minutes later, when the sour cream “disperses”, tomatoes, spices, in harmony with the fish, and salt are introduced. The lid closes again and the fire is extinguished for another 15-20 minutes.
Important subtleties
Most of the fish in our hands gets frozen. Before cooking, it must be properly thawed. If it is solid, but not covered with ice, the product must be defrosted naturally. If the carcass has an ice crust, it can be put into water to accelerate the process. But only in the cold, in the warm fish will lose all its taste. It is even better to place it in a basin with water tightly wrapped in a film and periodically lower the thawed liquid from the packaging.
Too many varieties of fish are naturally dry. To increase the juiciness of the main ingredient, professional chefs advise to marinate it before cooking. The most popular way is to grate with salt and spices. The second most popular marinade is chopped onion. But you can also use mayonnaise, cream or sour cream if they do not conflict with your future plans for fish. We hope that you will like these recipes with photos of fish in a cooked multicooker and you will use them repeatedly in your culinary activities. Bon appetit to all!