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Marinated fish in a slow cooker. Fish marinated in a slow cooker

Step 1: prepare the fish.

We wash the cod fillets under cold running water to remove any kind of contaminants, dry them with paper kitchen towels to remove excess moisture, place them on a cutting board and cut them. This process is not essential; you can cook the fillet whole or cut it into 2 halves as indicated in this recipe, and also cut it into portioned pieces from 5 to 7 centimeters long. Place the prepared fish in a deep bowl.

Step 2: prepare vegetables and other ingredients.

Using a knife to cut vegetables, peel the onions, carrots and garlic, and remove the stalk from the salad pepper and gut it from the seeds. Then we wash them under cold running water along with tomatoes and lemon. Dry with paper kitchen towels to remove excess water. Grate the carrots on a large grater directly into a deep plate.

Place the onion and pepper one at a time on a cutting board, cut into half rings or strips up to 5 millimeters thick and place the slices on separate deep plates.

For tomatoes, we cut off the places where the stalks were attached, cut each into 2-3 parts and place them in a clean blender bowl. Pour in 1 measuring cup of pure distilled water, add peeled garlic, squeeze out the juice from half a lemon and add the required amount of granulated sugar. We turn on the kitchen appliance at the highest speed and grind the products to a homogeneous semi-liquid consistency without lumps, this will take no more than 30 - 40 seconds.

Step 3: cook the fish under the marinade in a slow cooker.

Place pieces of fish on the bottom of the multicooker, pour 1 tablespoon of vegetable oil over them, lightly sprinkle with salt and ground black pepper to taste. Place chopped onions, lettuce peppers, and then carrots in an even layer on top of the cod and pour them with the tomato mixture from the blender bowl.

Close the multicooker lid and set the program “Stewing” for 1 hour. After this time, the kitchen appliance will turn off, indicating the end of work. Open the lid and look, if there is too much liquid in the multicooker bowl, then turn on the mode “Warming up” for 20 – 30 minutes. When the kitchen appliance turns off again, let the fish sit in the hot bowl of the kitchen appliance for another 5 – 7 minutes. Then, using a tablespoon, place the aromatic cod in portions on plates and serve.

Step 4: serve the fish under the marinade in a slow cooker.

Marinated fish in a slow cooker is served hot. This dish can be presented as a separate independent dish or together with a side dish, for example with boiled potatoes, rice, vegetable puree, fresh vegetable salad or any cereal porridge. It’s nice to enjoy this fish with a glass of semi-dry white wine or a glass of fresh homemade lemonade. Simple and tasteful!

Bon appetit!

You can cook any fish using the same method.

If desired, the set of spices indicated in this recipe can be supplemented with any spices that are suitable for preparing fish dishes, for example, lemongrass, coriander, white allspice, a collection of French or Provençal herbs.

The quantity and composition of vegetables included in this dish can be adjusted as desired.

If there is a lot of liquid left in the multicooker bowl after 1 hour in the “Stewing” mode, if desired, you can drain it, also stew the fish as indicated in the recipe without additives, or add 1 tablespoon of wheat flour to the liquid during repeated 20-30 minute stewing, it will cook the sauce is thick.

Fish dishes are not only tasty, but also healthy. To preserve the maximum amount of useful components included in the meat, it is recommended to cook them in a slow cooker.

Fish marinated in a slow cooker has an unusual taste and turns out very tender. You can prepare it using tomato paste and sour cream (cream) as a marinade.

What you will need

Cooking will go faster if you prepare all the necessary equipment in advance.

This includes:

paper towels;
cutting board;
knives for fish and vegetables;
plate with deep edges;
blender;
measuring cup from a multicooker;
teaspoons and tablespoons;
kitchen scales.

By preparing food and equipment in advance, you can reduce the cooking time (according to chefs’ estimates) by 10–20%.

To cut fish, use a strong, sharp knife with a thin blade.

Classic fish recipe

This cooking method is suitable for almost any type of fish and is universal.

In order to cook marinated fish in a slow cooker, you will need:

1 kg of pollock (other types can be used);
100 ml sour cream (thick);
100 g of onion or red;
1 bunch of parsley and dill;
50 ml sunflower or olive oil;
100 – 150 g of first grade flour;
200 ml heavy cream.

For spices you will need salt (table salt) and black pepper (chopped).

Prepare the fish by removing the head, tail, skin and entrails. If necessary, you can remove all the bones and get fillets.
Cut the meat into pieces no larger than 4 cm and rub them with spices.
Place the oil in the multicooker bowl and heat it using the “Baking” program.
Roll each piece in wheat flour and fry in oil until golden brown on one side, and then turn over.
As soon as you change sides, add peeled and chopped onion into half rings into the bowl.
After a couple of minutes, add chopped herbs and cream and sour cream sauce to the bowl.
Close the lid and turn on the “Extinguishing” mode for 15 – 20 minutes. This time is enough for the dish to be fully saturated with taste and aroma.

After preparing the dish, it is transferred to a large plate and served to the table.

Chefs and housewives have been using this classic recipe for a long time.

It doesn’t take much time or effort to prepare it. This makes it great for a quick dinner. However, this recipe is also good for the holiday table.

In order for the fish and side dish to acquire a more pronounced creamy taste, they are additionally poured generously with marinade and supplemented with a piece of butter.

Marinade of tomato paste and vegetables

You can prepare such a fish dish with marinade in a slow cooker from the following set of products:

1 kg of any fish;
400 g carrots;
200 g onions;
80 ml sunflower oil;
100 ml tomato paste;
10 ml apple cider vinegar;
3 bay leaves;
60 – 80 ml warm water;
7 – 9 black peppercorns.

For spices you will need salt (table or iodized) and a little sugar.

Prepare the fish by filleting it. Cut it into portions and add salt.
Peel, rinse and chop all vegetables as you prefer.
Pour oil into the bottom of the multicooker bowl and layer onions and carrots. Add peppercorns and add a little salt. Also add bay leaves.
Place fish pieces on top of the vegetable bed and drizzle with a little oil. Then add another layer of onions and carrots.
Transfer the tomato paste into a deep plate, dilute with warm water, add vinegar and remaining oil. If necessary (if the marinade seems very sour), add sugar.
Place the marinade in the multicooker bowl and close the lid. Set the “Extinguishing” program and time for 90 – 120 minutes. For fillets, 80 - 90 minutes will be enough.
After cooking, let the dish sit for 15 minutes and then serve.

This fish with a side dish is served hot, and if you use it as an appetizer, it is also suitable cold.

Dry white wine or soy sauce can be used as a marinade.

Fish with tomatoes in a slow cooker Redmond (REDMOND)

The Redmond multicooker is well suited for preparing such dishes.

Marinated fish according to this recipe is prepared from the following ingredients:

1 kg of prepared fish;
200 g onions;
200 g carrots;
2 cloves of garlic;
250 – 300 ml of water;
30 g sugar;
1 bay leaf;
1 small lemon;
salt, black pepper - to taste.

You can prepare the dish according to the following instructions.

Wash and peel all vegetables. Grind the garlic into a paste, cut the tomatoes and onions into rings, and grate the carrots on a coarse grater.
Rinse the fillet in running water, dry and cut into medium-sized portions.
Place the meat in the multicooker bowl and place the onion on top.
Place tomatoes, lemon and garlic in a blender. Grind everything until smooth and add sugar and water.
Place carrots in the meat and onions and pour the prepared marinade over everything.

The dish is prepared using the “Stew” program for 60 minutes. After cooking, such marinated fish can be served with potatoes (mashed, fried, boiled) or a side dish of cereals.

To give the dish a more versatile taste, it is recommended to use dry seasonings with cumin, coriander, sweet paprika, suneli hops and basil

The most satisfying dishes are those in which the fish is fried in breadcrumbs or flour before stewing, and the vegetables are sautéed in butter. The main thing is not to overcook the ingredients, otherwise the finished dish will acquire a bitter taste, and its appearance will no longer be so attractive.

Any fish is suitable for preparing such dishes. However, the best species are considered to be: pollock, haddock, pike, hake, mullet, pike perch and sturgeon.

Fish prepared in this way differs from other recipes in its bright taste and aroma. It is also very juicy, tender and non-greasy. It can be eaten during diets and with proper nutrition.

During the Soviet years, a dish such as marinated pollock was especially popular. Today, it has lost its relevance and is completely in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of delicate fish.

Fish such as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product due to its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles there is a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it, and if you know a proven recipe, you can prepare a very tasty and healthy dish.

Ingredients:

pollock;
two heads of onions;
two carrots;
a glass of sour cream;
tsp vinegar (7%);
two glasses of flour;
oil, spices.

Cooking method:

First of all, let's prepare the marinade. To do this, fry the onion in half rings in a frying pan with sunflower oil, and after a few minutes add the carrots, chopped on a coarse grater.
As soon as the vegetables become a little softer, add salt and sugar to taste, pour in sour cream and vinegar. Also, the ingredients should be diluted with water so that the marinade turns out juicy and not burnt. Simmer it for 10 - 15 minutes until the vegetables are completely cooked.
Cut the pollock into pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth stewing the fish under a closed lid.
Place the finished fish in a separate deep dish, pour warm marinade over it and leave for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for cooking pollock with marinade in the oven may become one of their favorites. The meat turns out tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

three pollock carcasses;
bulb;
carrot;
100 ml tomato sauce;
sugar, salt, pepper;
Bay leaf;
sprigs of parsley.

Cooking method:

Chop the onion into half rings and fry in a frying pan.
Pass the carrots through a coarse grater and add them to the onion. Sauté vegetables until soft.
Take tomato sauce, dilute it with water in a 1:1 ratio and add it to the pan along with bay leaf, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
Add chopped parsley to the marinade, stir and turn off the heat.
Cut the pollock into portions, distribute the pieces over the bottom of the baking dish and pour over the marinade. Place the dish in the oven for 30 minutes at 180 degrees.

Cooking in a slow cooker

Many people believe that only experienced chefs can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare an appetizing dish, but also preserve nutrients in the fish.

Ingredients:

two pollock carcasses;
bulb;
two medium carrots;
flour;
six spoons of ketchup;
Bay leaf;
three peas of allspice;
two tablespoons of apple cider vinegar;
salt, seasoning for fish;
flour, butter.

Cooking method:

Add salt and any fish seasoning to the flour and mix. Bread the fish pieces and fry in oil until lightly crusted.
Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the grated carrots.
Separately prepare the marinade from ketchup, salt, vinegar and a glass of water.
Place pieces of fried pollock on top of the vegetables, add bay leaves and allspice, and pour marinade over everything.
Set the “Quenching” mode for 20 minutes, and then keep it on the “Heating” mode for another 2/3 hours.
Place the cooled finished dish in the refrigerator so that the fish is well soaked.

Pollock marinated with carrots and onions with mayonnaise

Stewed pollock with vegetables and mayonnaise is very easy to prepare. All you need is to prepare a small list of ingredients and take a deep frying pan or saucepan. And to make the dish even tastier, grate the carrots not on a regular grater, but on one designed for Korean salads.

Ingredients:

two to three pollock carcasses;
two carrots;
two bows;
a glass of mayonnaise;
spices, oil.

Cooking method:

Heat the oil in a deep container and place pieces of fish into it, which have previously been seasoned with salt and pepper.
Place onion sliced into rings on top, and then form a layer of grated carrots.
Pour in mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is included in the list of leading culinary experts in Russia, is the author of many books and the founder of his own culinary school. Today he shares his recipe for preparing delicious marinated fish.

Ingredients:

clean pollock fillet;
large onion;
three medium carrots;
two stalks of celery;
two spoons of sugar;
two tablespoons of tomato paste;
three tablespoons of vinegar (6%);
two bay leaves;
ten black peppercorns;
frying oil;
flour for breading.

Cooking method:

1. Cut the onion into half rings, and carrots and celery into strips. Place the vegetables in a bowl.
2. Place a deep frying pan on the fire, pour in oil and immediately lay out the vegetables. There is no need to preheat the oil, as the food should just warm up.
3. As soon as the vegetables begin to sizzle, add two pinches of salt and sugar, and after 10 minutes add water so that it completely covers the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.

Let the ingredients boil for 5 minutes, then taste the marinade. If necessary, add salt, keep the mixture on the fire for a couple more minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, this way they retain more vitamins, and it’s much more pleasant to eat them that way.
Cut the fish fillet into small pieces, bread in flour with a pinch of salt and fry until golden brown.
Place some of the marinade on the bottom of the fireproof tray, then lay out the pieces of fish, which we pour the remaining marinade on top of. The main thing is that the sauce is still warm, even hot, so it will penetrate into the very thickness of the meat.
Place the cooled dish in the refrigerator overnight and serve cold the next day.

With added milk

Milk is often used in preparing fish dishes, since this is the ingredient that makes the meat tender and juicy. We also offer a recipe for fish marinated with milk.

Ingredients:

pollock;
three carrots;
two onions;
350 ml milk;
spices for fish;
vegetable oil;
flour for breading.

Cooking method:

Cut the pollock into portions, rub well with spices and leave for half an hour.
Chop the onion into half rings and chop the carrots on a medium grater.
Bread the fish in flour with added salt and fry in vegetable oil until golden brown.
Then sprinkle the pollock with onions, put carrots on top, season everything with spices and pour milk.
Cover the dish with a lid and simmer over low heat for 30 minutes.

Fish marinated with wine in the oven

If you don’t know how to prepare a delicious marinade for fish, then be sure to take note of the following recipe. The marinade is based on red wine, which perfectly complements the taste of the fish and gives the dish a refined aroma.

Ingredients:

pollock fillet;
three small carrots;
100 ml dry red wine;
two tablespoons of tomato paste;
two bay leaves;
flour and oil for frying;
salt, pepper, herbs.

Cooking method:

Place finely chopped onion and grated carrots in a frying pan with sunflower oil, simmer the vegetables for 5 - 7 minutes.
Then add bay leaf, salt, pepper and tomato paste to them. Mix the ingredients and simmer for another 10 minutes.
Afterwards, pour in the wine and cook the vegetables until the moisture evaporates.
Pepper the pollock steaks, add salt, roll in flour and lightly fry in another frying pan.
Place the fried pieces of fish in a ceramic bowl and pour the marinade over them. Place the dish in the oven for 20 minutes, temperature – 180 degrees.

Unlike other methods of cooking fish, this option will take more time, but the result is worth it, because pollock turns out very tasty. And if you also want to prepare a flavorful dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.

Today we will cook delicious marinated fish in a pressure cooker or a simple slow cooker. This is a tasty and inexpensive dish that we inherited from our mothers and grandmothers. According to the classic recipe, marinated fish is cooked in the oven, but I adapted it for a slow cooker. It turned out so delicious that you will swallow your tongue.

Marinated fish should be well known to all people of the older generation. After all, before, in Soviet times, rarely a holiday table would be complete without this treat. It was prepared quite simply - a fillet or carcass, cut into portions, of white sea (sometimes less bony river) fish was stewed with carrots and onions, poured with a marinade of tomato paste diluted with water, with the addition of vegetable oil and vinegar. Some housewives fried the fish and sautéed the vegetables before stewing. The main spices used were bay leaves and hot peppercorns.

Cod, haddock, pollock, hake, pike, pike perch, and mullet are well suited for this dish. In general, see for yourself which fish suits your taste and price. It also depends on your preferences whether to buy a whole fish or a fillet.

Ingredients for preparing marinated fish

Fish - 1 kg
Carrots - 4-5 pcs.
Onions - 2-3 pcs.
Vegetable oil - 5-6 tablespoons
Apple cider vinegar - 1 tbsp
Tomato paste - 3 tablespoons
Salt - to taste
Bay leaf - 3-4 pcs.
Black peppercorns - 8-10 pcs.
Water (warm boiled) for diluting tomato paste - approximately 1.5 multi-cups
If necessary, a little sugar

1. Check if you have all the products in stock. As I said in the announcement, the fish can be any (today I have pollock fillet). But previously defrosted. And, if these are carcasses, clean them from scales, cut off the head, tail, fins and gut them. If apple cider vinegar is unavailable, use regular table cider vinegar, but reduce the amount - about ½ tablespoon. You will need sugar if the marinade seems sour. I always do without sugar.

2. It is advisable to start preliminary preparation with fish. Cut the carcass or fillet into portions, add salt (do not overdo it!) and set aside. Meanwhile, chop clean and peeled onions. And grate the carrots. This is done either on a regular hand grater with large cells, or in a food processor with a grater attachment (also with large cells). You can use a Korean carrot grater.

3. Pour a couple of tablespoons of oil into the bottom of the multi-bowl. Then we begin to lay out vegetables and fish in layers. First, the first layer is part of the grated carrots mixed with part of the onion. Add a little salt, throw in some peppercorns and one or two bay leaves (you can tear large ones).

4. Lay out the fish. Drizzle with a tablespoon of oil.

5. Cover with a new layer of carrots and onions, which we add salt again. Throw in the laurel and pepper. Next, in any convenient container, mix the marinade until smooth. To do this, dilute the tomato paste with warm boiled water, add vinegar and the remaining oil. Taste and if it is sour, sweeten it a little with sugar. Then pour the marinade into the bowl. Close the pressure cooker and turn on “Stew” for one and a half to two hours. That is, we cook the fillet for one and a half hours, and the pieces of fish for two hours.

6. You can eat the finished marinated fish right away. But it’s still better to give it time to brew. Naturally, we put the cooled dish in the refrigerator. The next day it will be even tastier, so you will swallow your tongue. When serving as an appetizer, serve cold. If you are serving it for dinner in addition to, for example, potatoes, you can reheat it.

What methods of cooking the inhabitants of the seas and oceans do not exist in the deep expanses of cooking! We cast our gastronomic net and, lo and behold! Luxurious fish marinated in a slow cooker got caught in the net. The range of “catch” is amazing in its diversity!

If anyone thinks that this household appliance will become some kind of miracle pot, like a self-assembled tablecloth, they are somewhat mistaken.

It is possible to prepare a tasty fish dish only if certain norms and rules are observed.

Product composition:

vegetable oil - 80 ml;
onion - 2 pcs.;
cod fillet - 800 g;
garlic cloves - 3 pcs.;
sweet carrots - 2 pcs.;
pelati (canned tomatoes without skin) - 300 g;
spices for fish, herbs, bay leaves.

Cooking method:

Finely chop the onion, coarsely grate the peeled carrots.
Pour aromatic oil into the dishes of the kitchen unit, lay out the chopped vegetables, chopped herbs, and crushed garlic. We cook the food for half an hour in the open state on the “Fry” mode.
We wait for the sound signal, add chopped tomatoes to the saucepan of the device, and place the cod fillet, divided into portions, into the marinade.
Season the mixture with pepper and salt, the selected spices, and mix everything carefully. Continue cooking for another 20 minutes in the same mode.

Place the fish in a deep plate, pour over the vegetable marinade, and sprinkle with chopped herbs.

Recipe with cheese

We adjust the composition of the components of the future dish, supplementing the recipe with a fermented milk product. We get a dish with an amazing cheese crust!

List of ingredients:

egg;
cucumbers (salted or pickled) - 50 g;
onions, sweet carrots - 1 pc.;
fresh sour cream - 60 g;
mackerel - 500 g;
cheese (any type) - 70 g;
spices (salt, pepper).

Before we begin heat treatment of fish in a slow cooker, we remove its inedible elements - scales, fins and tail, head and entrails. We always perform these manipulations if we prepare a product in a marinade.

Cooking method:

We process the mackerel using the proposed method, remove the backbone, remove all the bones.
Combine high-quality sour cream, salt and egg in a bowl, mix the mixture thoroughly, grease the fish with the resulting sauce, and season with the desired amount of pepper.
Peel and wash the vegetables. Place the carcass on the bottom of the bowl of the kitchen unit. On top we lay out finely chopped onions, coarsely grated carrots, and apply a mesh of the remaining sour cream mixture.
We finish assembling the products with cucumbers, chopped into thin slices. Sprinkle everything with cheese shavings.
Set the unit to “Steam” mode, cooking time – 30 minutes.

Carefully place the marinated fish with a delicious cheese crust on a plate and enjoy tasting the wonderful dish.

How to cook with potatoes

It would be nice to supplement an excellent dish from the inhabitants of the seas and oceans with a product of “terrestrial” origin. For example, potatoes go well with fish, and therefore make excellent company for it!

Grocery list:

olive oil - 30 ml;
mayonnaise - 100 g;
soy sauce, juice of ½ lemon - from 30 ml of each component;
onion - 1 head;
fresh frozen pollock - 500 g;
tomato - 1 pc.;
potatoes - 4 pcs.;
“Russian” cheese - 120 g;
salt, pepper, spices, spices.

Preparation procedure:

We fillet the cleaned fish, carefully remove all the bones, and divide the product into portions.
In the bowl of the unit, combine soy sauce, olive oil and juice squeezed from part of the lemon. Lightly pepper and salt the mixture, based on personal preference. If desired, use spices and seasonings.
Peel and wash the onions and root vegetables, chop them into approximately equal circles. We also cut the tomato.
We treat the bowl of the device with a small amount of oil, lay out a layer of ½ potato mixture, then place the separated onion rings.
Lightly pepper and salt the food and place pieces of pollock on it. Cover the fish with the remaining vegetables, lay out thinly sliced tomato slices, add a little salt and “draw” a thick network of mayonnaise.
We finish assembling the components of the dish with chopped parsley, sprinkle everything with cheese shavings.
Place the filled saucepan in the multicooker and cook for 40 minutes on the “Baking” mode.

We serve the second course of juicy and tender mackerel in marinade, complemented by delicious potatoes.

Delicious fish with vinegar marinade in a slow cooker

We continue our culinary delights with an equally appetizing dish served in a piquantly aromatic sauce.

Required ingredients:

sunflower oil - up to 50 ml;
sweet pepper pod;
not very large fish (pollock, cod, hake are suitable) - 3 pcs.;
tomatoes - 3 pcs.;
carrots - 2 pcs.;
cloves - 2 buds;
onions - 2 pcs.;
vinegar (9%) - 9 ml;
salt, pepper (including peas);
a pinch of regular sugar;
flour - up to 60 g;
celery root - 120 g.

Cooking process:

We completely process the fish, lightly salt it, divide it into portions, and bread it with sifted flour.
Cut the peeled onion into half rings. Chop the peeled celery into strips and grate the carrots coarsely. We remove the skins from the tomatoes (scald them, then immerse them in ice water) and puree them with an immersion blender.
Turn on the unit, activate the “Frying” program, pour aromatic oil into the bottom of the appliance’s bowl. When the mixture has warmed up well, fry the fish until a thick crust, then transfer it to a plate.
Place the prepared vegetables in the vacant space and heat to a boil. Pour in the resulting tomato puree, season the mixture with a pinch of sugar and salt, add vinegar, mix everything well.
Place the golden pieces of fish into the resulting marinade and cook for 20 minutes using the simmer method, turning on the multicooker to the “Stew” mode.

We present the dish hot.

Cooking technology with mustard

Every housewife often wonders how to cook fish in a slow cooker to please the family with an unusual dish. The answer is in the recipe provided!

List of components:

soy sauce (natural) - 20 ml;
vegetable oil;
small carrots - 2 pcs.;
fish fillet (pike, catfish or pike perch) - 500 g;
onion - 1 head;
mustard - 30 g;
sour cream - 50 g;
spicy seasoning (dry mixture) for fish.

Cooking technology:

Peel and wash the vegetables. Chop the carrots into strips and chop the onion.
Turn on the appliance to the “Baking” mode, put the prepared vegetable mixture into the multicooker bowl, sauté the food for 20 minutes without closing the lid.
Combine mustard, fish seasoning, soy sauce and sour cream in a bowl. Mix everything well.
We take out pieces of golden vegetables, and instead of them we place pre-processed fish, cut into portions. Pour the resulting marinade over it, lay carrots and onions on top, and season them with the remainder of the fragrant composition. We continue the process for another quarter of an hour.

Serve the delicious fish in mustard sauce with the desired side dish.

Cod fillet under marinade

Cod fish is a tasty and inexpensive product from which you can prepare real culinary masterpieces in a slow cooker.

Ingredients used:

sunflower oil;
onion - 1 pc.;
ripe tomatoes - 2 pcs.;
boneless cod fillet - 400 g;
thick sour cream/curd cheese - 50 g;
honey - 20 g;
spices (salt, pepper) - according to preference;
a bunch of green onion.

To rid the fish of a specific smell, you just need to sprinkle the meat with a small amount of juice squeezed from a medium-sized lemon.

Step-by-step preparation:

We wash the tomatoes and peeled onions, chop the products into thin rings.
Place sour cream, chopped green feathers, honey, a pinch of pepper and salt on a plate. Combine the marinade components.
Cover the bottom of the electrical appliance bowl with foil, spray the paper with oil, and place lightly salted fish meat on it.
Pour the fragrant sauce over the cod and place the vegetable mixture on top. Cover the components of the dish with the free ends of the paper.
Turn on the multicooker to the “Baking” mode and cook the food for 30 minutes.

As a side dish for this delicious dish, you can serve boiled rice or asparagus - a great addition to marinated cod fillet!

Grocery list:

sunflower oil - 30 ml;
small carrots - 2 pcs.;
pike perch - 800 g;
tomato juice - ½ cup;
onion;
lemon zest - 2 tsp;
filtered water - 230 ml;
spices, bay leaf.

Cooking sequence:

Divide the pre-processed fish into portions, rub with lemon zest, add a little pepper and salt. Leave the product for 30 minutes in a sealed container.
In the meantime, turn on the multicooker and set the “Baking” program. Pour aromatic oil into the pan of the device, heat the mixture and fry pieces of pike perch in it until light golden brown.
We take the fish out of the pan, and in its place put coarsely grated carrots and chopped onions. Sauté the vegetables until soft, then add portions of fish to them.
We change the operating mode of the device to “Stew” and leave the components of the dish to soak in their mutual aromas and tastes for an hour.

Serve the dish with French fries or boiled rice. The dish is equally good hot or cold.

Cooking with red fish

Someone will be incredibly surprised and wary - how can you entrust the preparation of a noble sea creature to some device? And in vain! Red fish from a slow cooker will adequately decorate any holiday table.

Ingredients:

vegetable oil - 80 ml;
pink salmon - 400 g;
flour - 60 g;
spices, green onions.

Marinade:

vegetable oil - 50 ml;
tomato puree - 40 g;
carrots, onions - 200 g each;
peppercorns, bay leaf;
drinking water - 600 ml;
flour - 60 g.

Cooking:

We disassemble the processed fish into fillets. To do this, cut a piece of pink salmon into thin long slices and divide them in half.
Treat the layers of fish meat with pepper and salt and leave in this state for half an hour. To evenly bread the red fish to create an appetizing golden brown color during frying, pat each piece of divided fillet dry.
Pour the fragrant oil into the multicooker pan, start the “Frying” program and set the cooking time to a quarter of an hour.
Pour a portion of flour onto a plate and carefully roll each piece of fish in the bulk product. Place the preparations in a bowl with boiling mixture and fry until done.
Having finished cooking the pink salmon, we clean the container of the unit, pour in a new portion of oil and fry the finely chopped vegetables in it. We leave the operating mode of the device at the already selected option.
After 10 minutes, add tomato paste, peppercorns, filtered water. Turn on the “Boiling” program on the multicooker and set the timer for 15 minutes.
Pour 50 ml of purified water into the bowl, add flour to the liquid and stir it with a fork, breaking up any lumps that have formed. Add the resulting mixture to the rest of the mixture being prepared, combining the sauce components with a silicone spatula.

We prepare the dish. Place the golden pieces of pink salmon on a serving plate, pour in the prepared marinade, and garnish with a slightly diagonally chopped green onion. Beauty!

Our culinary catch - fish marinated in a slow cooker - is truly excellent. Each dish can be easily prepared on weekdays and just as quickly prepared for a holiday meal.

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