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You can swallow the marinated fish with your tongue in a slow cooker. Marinated fish in a slow cooker. How to cook fish with marinade in a slow cooker in Chinese

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 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 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.

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.

Fish in vegetable marinade is a good dish for any occasion - it is perfect for a regular family dinner, and will also become a popular dish at a special event.

Tasty and healthy pollock in tomato sauce with carrots and onions is quickly prepared, recommended in dietary and baby food. Fish does not lose its taste when cold and can be used as a main hot dish or as a cold appetizer.

The benefits and harms of the dish

Seafood is an indispensable product on every person’s menu. Pollock is not inferior to other seafood in terms of the content of useful substances in its composition. In addition, its not the least advantage is its availability and low cost.

Animal protein, a large amount of which is found in fish, supplies the body with essential amino acids, phosphorus, potassium, iron, calcium, and other organic and mineral compounds.

This composition is the basis for the full development of a young body and the maintenance of physical strength, mental and brain activity for older people.

By enriching the human body with Omega-3/-6 fatty acids, the fish product normalizes and has a positive effect on metabolism, the functioning of the digestive system, supports the heart, and strengthens blood vessels.

To prevent malfunction of the thyroid gland, iodine is needed, which is contained in fish. Selenium helps cleanse blood vessels from stagnation and activates cardiac activity.

Eating spoiled seafood can be harmful to human health; the thermal process does not reduce the risk of poisoning and other side effects.

Difficulty, cooking time

The fish is sold cleaned and gutted without heads, which significantly reduces the amount of waste and simplifies the cooking process.

To deliciously cook pollock in marinade, fish, carrots and onions are fried separately; it will take 10 minutes longer, but the end result will delight you with its appearance, taste and aroma.

The technology does not require special training or knowledge; the recipe uses available products that can be easily purchased at any grocery store or supermarket.

Cooking time excluding defrosting will be about 40 minutes. After pouring the prepared marinade over the fried fish, it is recommended to let the dish sit for another 20 minutes to soak in the sauce.

Food preparation

To cook deliciously, you need to choose only high-quality, fresh products.

The thawed carcass is cleaned: the fins and tail are cut off, the remaining scales are removed, the remaining entrails are removed, and the black film inside the abdominal cavity is removed, which gives bitterness to the finished dish.

Cleaned pollock is divided into steaks, the length of each piece is 4 cm. The sticks are placed in a bowl, salted, spices or seasonings are added, and left for 20-30 minutes to soak.

The best carrots for marinade are bright, with a blunt tip - this variety is sweet, juicy, and aromatic.

Choose onions with white or golden flowers. Blue onions are not suitable for marinade; after frying, they acquire an unappetizing dirty gray color.

How to cook pollock with carrot and onion marinade?

Basic products and spices for 8 servings:

fresh pollock - 3 large pieces;
2 onions;
1 large carrot;
3 tablespoons of tomato paste;
flour for frying – 150 g;
60 ml vegetable oil;
1 teaspoon granulated sugar;
1 d spoon of vinegar;
pepper, salt, bay leaf, cloves.

Recipe for pollock in marinade step by step in the photo:

From fresh fish, remove remaining scales, entrails, fins, tail part (2 - 3 cm), rinse with cold water.
Cut the carcass into 5 cm pieces.
Place the fish in a container, add salt and seasonings to taste, and leave to soak at room temperature for 20 - 25 minutes.
Drain the resulting water from the salted fish.
Roll the fish pieces in flour, fry on both sides alternately in odorless vegetable oil. Fry until cooked and an appetizing golden brown crust appears.
Transfer the finished pieces to a large dish.
Peel the carrots, grate or cut into long narrow strips.

Fry the onion until half cooked, lightly sprinkle with sugar to form a golden color and crispy effect. Remove from the pan and set aside on a separate plate.
Fry the chopped carrots over low heat until soft.
Add onion to carrots and stir.
Dilute tomato paste with 100 ml of water, add to vegetables, add salt, seasonings, spices, simmer for 4 - 5 minutes.
Pour vinegar into the marinade, close the lid, turn off the stove.
After 5 - 7 minutes, pour the prepared marinade over the fried pieces, leave to soak for 1.5 - 2 hours.
The finished dish is served warm or cold, garnished with herbs and lemon slices.

The nutritional value of the finished dish is 110 kcal per 100 g, contains about 10 g of proteins, 6 g of carbohydrates, 3 g of fat.

Video recipe from Ilya Lazerson:

Cooking options

Pollock marinated without frying

Ingredients:

potatoes – 0.8 kg;
fish carcasses – 2 pieces;
onions – 200 g;
mayonnaise – 50 ml;
1 carrot;
oil – 3 tablespoons;
2 cloves of garlic;
butter – 60 g;
sprigs of fresh herbs;
salt.

Preparation:

Peel the potatoes, cut into thin slices of 5 mm, chop the onion into rings, carrots into slices.
Cut the fish across the carcass into 3-4 cm pieces.
Grease the bottom of the pan with vegetable oil and place onion rings.
Place potato slices on top of the rings, then chopped carrots.
Salt and season with spices.
Place pieces of fish, pre-salted, on a vegetable bed.
Apply mayonnaise mesh in thin strips on top.
Bake in the oven for 50 – 60 minutes until done at 180°C.
Remove the dish from the oven, sprinkle chopped garlic and herbs on top.

From this quantity of products you get 10 servings with a calorie content of 120 kcal per 100 grams.

Pollock marinated with sour cream

Products for 6 servings (nutrition value 120 kcal per 100 g serving):

0.6 kg pollock;
200 ml sour cream;
1 large onion;
eggs – 2 pcs.:
2 carrots;
flour for breading - 6 tablespoons;
odorless oil – 100 ml;
seasonings, salt, spices according to taste preferences.

Step by step recipe:

Peel the pollock meat, separate from the bones, cut into small pieces.
Prepare a batter from eggs and flour, add spicy spices to it.
Fry fish fillets in egg batter.
Chop the vegetables: onion into half rings, grate the carrots.
Fry vegetables in a frying pan with vegetable oil.
Salt the mixture, season (optional), add sour cream at the end of frying. Stir and simmer for 2 – 3 minutes.
Place the pollock fillet in the prepared dressing and carefully mix all the ingredients.
Before serving, soak the pollock fillet in the marinade for 30 - 40 minutes.

Pollock marinated in the oven

Required set of products for 8 servings (calorie content 100 g – 95 kcal):

800 g fish;
300 g carrots;
onions – 3 pcs.;
tomato sauce – 120 ml;
250 g flour;
vegetable oil – 100 ml;
seasoning, salt, fresh herbs.

Cooking in the oven:

Cut the cleaned sea fish into cubes across the carcass, fry in flour and vegetable oil.
Chop the carrots and onions, simmer in a frying pan, adding tomato sauce or ketchup at the end of cooking. The consistency of the finished sauce should resemble sour cream; if it is not liquid enough, pour a small amount of water into the pan. Taste – add spices or salt if necessary.
In a glass (or other baking dish) place a vegetable pillow on the bottom, about half of the resulting portion. Place a layer of fish on top and cover with the remaining vegetable mixture.
Simmer in the oven for 20 minutes at a temperature of 170 – 180°C.

Pollock marinated in a slow cooker

Ingredients for 5 servings (calorie content – 90 kcal / 100 g):

0.5 kg of fresh pollock;
200 g carrots;
2 onions;
120 – 150 ml tomato ketchup (not spicy);
1 cup flour;
100 ml vegetable oil;
salt, bay leaf, allspice.

How to cook pollock with marinade in a pressure cooker or slow cooker - a classic recipe:

Prepare pollock as in the classic recipe, separate the fillet from the bones, chop and salt.
Peel the vegetables and chop them.
Pour vegetable oil into the multicooker bowl and set the “Frying” mode.
After the readiness signal, place the pieces of fish fillet coated in flour into the bowl.
Fry without covering the multicooker lid on both sides until golden brown. Remove the fish and remove any remaining fat with a paper towel.
Using the “Frying” mode, cook chopped vegetables in a multicooker, first add carrots, after 5 – 8 minutes add onions.
Add ketchup, salt, spices to the fried vegetables, mix everything, continue cooking in the same mode for another 4 - 5 minutes.
Place the pieces of pollock fillet into a slow cooker, completely immersing them in the marinade.
Close the lid and cook for 10 minutes under “Stew” conditions.
After the beep, place the finished food on a plate and serve

When choosing fish, you need to carefully examine its appearance. The meat of a fresh fish carcass is white; there should be no damage, dark spots, mucus or other defects on the skin.

Frozen or expired fillets will crumble in the pan during frying; the finished product from it, in addition to being tasteless and dry, will have no food or nutritional value.

A white coating on the surface, the smell of old fat or the yellow color of the cut meat of frozen fish indicates that it has been stored for a long time, and its storage conditions have been violated. Such spoiled fish cannot be used.

The most delicious, aromatic, and retaining all the beneficial qualities will be fish marinated from fresh pollock. If you use frozen fish, there is no need to try to quickly defrost it in a microwave oven or other appliance. The fillet should thaw naturally, at room temperature, without additional exposure to heat.

Once upon a time it was often on our tables and on the menus of canteens and cafes. Now they have begun to forget this dish, but in vain, because fish with vegetable marinade, cooked in a slow cooker– it’s very tasty and easy to prepare. You can take any fish for this dish - hake, pollock, cod, blue whiting, you can use whole fish, or fillets. I cook without vinegar; grated tomatoes add the necessary sourness to the fish. Despite the simplicity of the recipe and the starting products, the dish turns out very tasty, the fish is tender and soft. The marinade itself is delicious, as is the fish, which has been soaked in the juice and aroma of vegetables.

Ingredients:

fish - 2 - 3 pcs
onion - 1 pc.
carrots - 1 pc.
tomatoes - 3 - 4 pcs
salt and spices to taste
sunflower oil (optional)

Preparation:

Wash the fish (I have pollock) well, gut it and cut into portions. Finely chop the onion and grate the carrots. Grind the tomatoes in a blender.

Pour oil into the bottom of the bowl (you can do without oil). Add onions and carrots. Place the fish on a vegetable bed.

Pour mashed tomatoes over the fish. Salt and pepper to taste. I also sprinkled a generous amount of lemon fish seasoning.

Close the lid and set the “baking” mode. After 40-50 minutes, the fish under the vegetable marinade in the slow cooker will be ready. All that remains is to prepare the side dish and enjoy a delicious lunch or dinner.

For fish lovers, I offer a very simple recipe for preparing marinated pollock using a slow cooker. The fish turns out juicy and tasty, with a delicate taste of vegetables.

For the marinade, instead of vinegar, I suggest using lemon juice - this will give the dish a zest.

To prepare marinated fish in a slow cooker, prepare the ingredients according to the list.

Clean the fish from the insides and wash it well. Cut into portions, sprinkle with fish spices and salt.

Pour a spoonful of vegetable oil into the multicooker bowl and add the fish.

Fry in the "Fry" mode for 2 minutes on each side. Transfer the fish to a plate and reserve.

Peel the vegetables. Dice the red onion and grate the carrots on a coarse grater.

Place the vegetables in the multicooker bowl.

Dilute tomato paste with hot water and pour into vegetables.

Set the “Stew” mode for 1 hour and simmer the vegetables. After 30 minutes, add lemon juice to the fish marinade, squeezing it directly from the fruit.

Add 1 tsp. salt.

Place fried fish in hot marinade. Close the multicooker lid and continue the “Stewing” program until the end of the time for which the program was set.

Our marinated fish in a slow cooker will be ready when the program ends.

It is better to eat the fish cold, but it is also tasty warm.

Bon appetit!

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 covering it with a 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.;
cod fillet without bones - 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!

Fish with lemon and onion marinade

The presented recipe for a universal sauce equally successfully provides excellent taste and aroma for both meat and many fish dishes. The best way to verify this is through your own experience!

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 soft 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, leave for half an hour in this state. 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, 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.

This is interesting: