Pollock fillet under marinade in a slow cooker. Marinated fish in a slow cooker. Marinated fish - classic recipe

Marinated fish turns out very tasty if you cook it in a slow cooker. It’s simple, fast and without much hassle.” For fans fish dishes We advise you to pay attention to the proposed recipe.

Products: 1000 g cod fillet, 80 g sunflower oil, 3 pcs. onions (about 100 g each), 3 pcs. carrots (about 100 g each), 400 g canned tomatoes without skin, 3 pcs. bay leaf, 1 teaspoon of spices for fish, 15 g of salt, 1 bunch of fresh herbs.

For decoration and serving: 5 sprigs of fresh herbs.

Cooking mode: FRY 30 + 20 min

Cooking marinated fish in a slow cooker

Finely chop the onion. Grate the carrots on a coarse grater. Cut the cod fillet into pieces weighing 50-75g. Chop the garlic and fresh herbs.

Pour sunflower oil into the multicooker bowl, add finely chopped onion, grated carrots, chopped garlic and chopped herbs. Salt, add spices and bay leaves.

Cook with the lid open in the "FRY" mode, cooking time - 30 minutes.

After the beep, add to the pan canned tomatoes, stir. Place fish pieces in the marinade. Salt and sprinkle with fish spices.

Cook with the lid closed in the "FRY" mode for another 20 minutes, pressure - 2. After the sound signal, turn off the multicooker and release the pressure.

Place the fish pieces in a deep dish and spread the marinade on top. Garnish the dish with finely chopped fresh herbs and serve.

This dish can also be served as a cold appetizer.

Bon appetit!

Cooking time - 1 hour.

Marinated fish is a very tasty and sophisticated dish. It will look good on any table. It is not at all difficult to prepare, as many might think. If you use a Redmond multicooker, the task will take on a completely simple form.

Our recipe today is original. Marinated fish cooked in a Redmond multicooker is distinguished by its unique taste. It also turns out quite juicy and tender.

Different models can be used. The dish is prepared well, for example, in the Redmond RMC-M4515 kitchen appliance, since it has a “Stewing” program.

Ingredients for preparing marinated fish in a Redmond multicooker

• Fish fillet - 1 kilogram.
• Onion - 2 heads.
• Carrots - 2 pieces.
• Tomato - 2 pieces.
• Garlic - 2 cloves.
• Water - 250 milliliters.
• Sugar - 1 tablespoon.
• Bay leaf.
• Lemon - 1 piece.
• Salt, pepper, spices - to taste.

Method for preparing fish in marinade in a Redmond multicooker

1) Wash all the main ingredients. Then we cut the tomatoes and onions into rings, grate the carrots. Chop the garlic in any convenient way.

2) We wash the fillet under running water, then cut it into medium pieces, which we then salt and grease with spices.

3) Cover the fish pieces with chopped onions.

4) Place tomatoes, lemon and garlic in a blender. Whisk these ingredients. Sugar the resulting mass. Then add water to it. After this, mix everything until smooth to form a marinade.

5) Cover the fillet with onions with a layer of carrots. Pour marinade over all this.

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 delicate taste 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!

Fish marinated in a slow cooker can be prepared in different ways. In this article we will present you with several recipes that you should definitely take note of.

Marinated fish in a slow cooker: cooking recipes

Marinade for fish can include completely different products. Some people use vegetables and tomato paste, and some use dairy products. We will consider both of these methods in this article.

So what products do you need to use to ensure that you get great results? delicious fish under the marinade? The recipe, implemented in a slow cooker, requires the use of the following components:

• fresh frozen pollock - about 3 pcs.;
• table salt and black pepper - use to taste;
• thick sour cream - 3 large spoons;
• fresh green onions - a large bunch;
• dill and parsley - several branches each;
• wheat flour- about 150 g;
• heavy and heavy cream - approximately 200 ml.

Preparing the ingredients

Marinated fish in a slow cooker cooks quite quickly. But before you begin heat treatment of this product, you should wash it thoroughly, removing all inedible elements (entrails, head, tail and fins).

After the described steps, the thawed fish must be cut into pieces 4-5 centimeters thick. To finish, the processed pollock should be seasoned with a mixture of salt and pepper, and then frying should begin immediately.

Heat treatment

Marinated fish in a slow cooker is prepared using two modes: baking and stewing. To fry the main product, use the first one. To do this, pour the required amount of oil into the device’s container and heat it in the baking program. Then each piece of fish is rolled in wheat flour and placed in a bowl. In the same mode, pollock is fried until its lower part is browned. After this, all the pieces are turned over with a spatula.

Preparing a dish with milk marinade

Immediately after the fish pieces are turned over, finely chopped green onions are added to them. After another two minutes, add chopped dill and parsley to the bowl, and also pour in a mixture consisting of heavy cream and sour cream.

Without stirring the ingredients, cover them with a lid and cook in stewing mode for ¼ hour. This time should be enough for the fish to become completely soft, and for the milk marinade to be saturated with the aromas of spices and other ingredients.

Serve to the dinner table

Now you know how to prepare marinated fish in a slow cooker. After finishing heat treatment it is immediately presented for dinner. To do this, take a plate and put some side dish on it. Pieces of fish are placed nearby, which are subsequently generously doused with milk marinade. In this form, the dish is presented to the table with a slice of bread and fresh vegetables.

How to prepare marinated fish in a Redmond multicooker?

We talked above about how to deliciously cook fresh frozen pollock in milk sauce. If you want to get a more aromatic and rich dish, then we recommend using vegetables and tomato paste as a marinade. But first things first.

So what ingredients does marinated fish require in a slow cooker? To implement this recipe we will need:

• fresh frozen pike perch - about 3 pcs.;
• table salt and black pepper - use to taste;
• tomato paste - 2 large spoons;
• large white onion - 2 pcs.;
• dill and parsley - several branches each;
• sunflower oil - at least 45 ml;
• drinking water - 1/3 cup;
• wheat flour - about 150 g;
• carrots and sweet peppers (large) - one each.

Processing the ingredients

Marinated fish cooked in a slow cooker is a very hearty and nutritious dish that can be safely presented to the family table.

To make such a lunch at home, use freshly frozen pike perch. It is washed thoroughly, and then all inedible elements such as the fin, entrails, tail and head are removed. After this, the fish is chopped into medium pieces.

As for vegetables, they are cleaned and chopped. The onions and bell pepper are chopped into cubes, and the carrots are grated on a large grater.

Frying process

Before stewing fish in a slow cooker, it is pre-fried. To do this, wheat flour is placed on a plate and then mixed with salt and pepper. After this, pieces of pike perch are rolled into the resulting loose mixture and placed in a multicooker bowl, where the sunflower oil was previously heated.

After frying both sides of the fish until red, carefully remove it and place it on a plate. As for the empty bowl, bell peppers, onions and carrots are immediately placed in it. If necessary, add a small amount of oil to the ingredients and fry in baking mode until golden brown.

Stewing a dish

After the vegetables are well fried, add a few tablespoons of tomato paste and a little drinking water. All ingredients are mixed, and then pieces of pike perch are placed on them.

Having seasoned the food with pepper, salt and chopped herbs, cover it with a lid and turn on the stewing mode. In it, the marinade with fish is cooked for ¼ hour.

Presented to the family table

As you can see, cooking fish in vegetable marinade in a slow cooker is quite easy and simple. After the stewing mode has completed its work, the pike perch can be safely placed on plates. In addition to this fish, it is recommended to serve mashed potatoes or boiled pasta.

You can cook marinated fish in a slow cooker not only using sour cream or tomato paste, but also using other ingredients. For example, some chefs make this dish with soy sauce or dry white wine. Also, for taste and aroma, you can add various seasonings to the fish (hops-suneli, coriander, basil, cumin, sweet paprika, etc.).

Whichever of the above methods of preparing a dish you use, in any case you will get a very tasty and hearty lunch, which you can feed not only your entire family, but also invited friends.

Fish is a source of substances that are beneficial for every person. And in order to preserve its valuable qualities, it is important to prepare it correctly. For example, it could be fish with a fragrant marinade in a slow cooker. And the recipes described below will help you cope with this task without much hassle.

Marinated fish - a classic recipe in a slow cooker

Fish cooked according to this recipe will be juicy and flavorful.

Ingredients:

• medium-sized fish (hake, pollock) – 3 pcs.;
• tomato – 3 pcs.;
• onions – 2 pcs.;
• carrots – 3 pcs., if large – 2 pcs.;
• bell pepper – 1 pc.;
• vinegar 9% – 1 teaspoon;
• allspice;
• black peppercorns;
• laurel;
• cloves – 2 buds;
• celery root – 150 g;
• salt;
• sugar;
• flour and refined vegetable oil - for frying.

Preparation

We clean the fish, cut off the fins and tail and cut into neat medium-sized pieces, lightly add salt and bread in flour. Turn on the multicooker in the “Frying” mode, pour vegetable oil so that it completely covers the bottom. While the oil is heating, cut the onion into half rings, celery into strips, and grate the carrots or cut into strips as well. Once the oil is hot, fry the fish until delicious crust, approximately 7 minutes.

Making tomato puree. Fill them with hot water for 1 minute, after making cuts. Remove the skins and place in a blender. Of course, you can use ready-made tomato juice or tomato paste, but with fresh vegetables it will be much tastier.

When the fish is fried, take it out and fry the onions and carrots for about 7 minutes, add tomato puree and spices. Let it boil and add sugar, vinegar, remaining salt and stir. Turn on the “Stew” mode and immerse all previously fried fish in the resulting marinade. Simmer for 20 minutes.

Fish in sour cream and dill marinade in a slow cooker

Ingredients:

• small pike – 2 pcs.;
• sour cream – 3 tbsp. spoons;
• chopped dill – 1.5 tbsp. spoons;
• ground pepper;
• lemon juice - 1 tbsp. spoon;
• sea ​​salt.

Preparation

The fish must be cleaned, gutted, fins and heads removed, and rinsed well. Next, cut it into pieces. Mix sour cream, pepper, salt and leave the fish in this marinade for 20 minutes. Add dill and lemon juice, mix well and let stand for 20 minutes. Then, we put our fish in a baking sleeve and tie it on both sides, or just in a knot.

Turn on the “Steam” mode in the multicooker, put on the steamer basket, put the fish in it, close the lid and wait 30 minutes. After the signal, the preparation is wonderful, and most importantly healthy fish under the marinade in the slow cooker it’s ready!

How to cook fish with marinade in a slow cooker in Chinese?

The recipe for fish stewed under marinade has many variations, but they are not very different from each other. But sometimes you want to diversify your menu.

Ingredients:

• any white fish fillet – 0.5 kg;
• vegetable oil;
• salt;
• sugar – 1 tbsp. spoon;
• starch - 1.5 teaspoons;
• white wine – 3 teaspoons;
• soy sauce– 3 tbsp. spoons;
• green onion;
• bell pepper – 1 pc.;
• hot red chili pepper – 2 pcs.;
• garlic – 4 medium cloves.

Preparation

Cut the fillet into equal small pieces, mix wine, starch and salt, add to the fish and marinate for 20 minutes. Pour a large amount of vegetable oil into the multicooker, set the “Baking” mode and intensively fry the fish - 5-7 minutes, remove.

Add finely chopped chili peppers to the oil and fry lightly. Slice bell pepper half rings, garlic slices and onion, mix. Add soy sauce and sugar, close, simmer for 2 minutes, then add fish and simmer for another 3 minutes. The dish is ready!

Related articles:

womanadvice.ru

Marinated fish - delicious recipes for cooking step by step in the oven or slow cooker with photos

If the purchased fish turns out to be a bit dry, it can be corrected with an original marinade of vegetables or spices. It will work out popular dish, which is prepared by thousands of housewives across the country. The marinade for fish can be simple, based on carrots and onions, or complex with tomatoes, cream sauce and seasonings. You can choose the right one for every taste.

How to cook marinated fish

An appetizing and budget-friendly dish is made from fish pulp baked under a fragrant marinade. He is loved throughout the country. This dish has been prepared for several generations as a delicious home-cooked meal. The appetizer is included in the daily menu, so everyone will need to know how to cook marinated fish. There are several cooking recipes - in the oven, in a slow cooker or in a regular frying pan.

How to prepare a marinade for fish: you should start by preparing the ingredients. For the dish, it is optimal to take a low-fat, rather dry carcass, preferably marine species or low-boned river ones. The fish is cut into fillets, lightly fried with or without batter, baked or boiled. Received portioned pieces You can stew it with carrots and onions, add diluted tomato paste to it, add a little oil and vinegar. Among the unusual spices, it is good to take hot pepper, cumin and coriander.

There is a cooking option in which the marinade is first prepared separately - the vegetables are sautéed, and then combined with the fish and heated. Lemon rings, lemon juice, apple or wine vinegar, and wine add sourness to the finished filling. Add well if desired sour apple, lemon zest and mustard. If you want sweetness, then the marinade is seasoned with sugar or honey. Flour gives the filling thickness.

Anyone home cook I'll love the recipe for fish with marinade, which allows you to make delicious aromatic dish. The result is such appetizing food that everyone at home asks for more, and guests ask for the signature recipe. It's worth starting with classic options and the use of carrot and onion marinade, gradually complicating the ideas by including spices, tomatoes, and other original ingredients.

Marinated fish - classic recipe

• Cooking time: 3.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 170 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

The classic recipe for marinated fish suggests using carrots and onions. The filling will be thick due to the wheat flour. The bright color of the sauce is given by tomato paste, which is best diluted with boiled water to reduce the concentration. Pollock, hake or tilapia are perfect for this marinade, as they acquire additional juiciness and refined taste.

Ingredients:

• pollock – 0.7 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• flour – 60 g;
• tomato paste – 20 ml;
• water - glass;
• sugar – 5 g;
• salt - a pinch;
• black pepper - a pinch;
• allspice– 4 peas;
• Bay leaf- 1 PC.;
• table vinegar – 10 ml.

Cooking method:

1. Clean the pollock and cut into small pieces a couple of centimeters thick.
2. Salt, pepper, bread in flour. Cut the onions into half rings, grate the carrots on a coarse grater.
3. Fry the pieces.
4. Separately, fry the onion-carrot mixture. Add water to the pasta.
5. Combine the frying with pasta and spices, simmer the marinade over moderate heat for five minutes.
6. Remove, add vinegar, stir.
7. Place layers of fish and marinade mixture into a deep bowl and leave in the refrigerator for three hours.
8. Garnish with boiled potatoes.

Fish marinated with carrots and onions

• Cooking time: 12 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another classic recipe is fish marinated with carrots and onions, which gives the final dish a bright color. The juiciness of the vegetables makes the meat moderately soft, it acquires special tenderness and gives off notes of piquant spiciness. Fish marinated with carrots and onions goes best with boiled aromatic rice, buckwheat or crumbly millet. Marinade is good to use as make your own sauce.

Ingredients:

• cod – 800 g;
• onions – 2 pcs.;
• carrots – 3 pcs.;
• medium-sized tomatoes – 2 pcs.;
• bay leaf – 1 pc.;
• allspice – 2 peas;
• granulated sugar – 10 g;
• lemon juice – 10 ml;
• vegetable oil – 20 ml.

Cooking method:

1. Cut the fillet into pieces, roll in flour with spices. Fry until golden brown.
2. Chop the onion and sauté for five minutes. Add grated carrots and simmer until soft. It is not necessary to bring it to readiness.
3. Add tomatoes in slices without skin, simmer covered for 20 minutes. Season with spices lemon juice.
4. Pour the sauce over the fish and leave it in the refrigerator overnight. Before serving, sprinkle with herb leaves.

Marinated fried fish

• Cooking time: 5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish fried under marinade has a more pronounced taste than baked or boiled fish, but at the same time it is higher in calories, so this option can be used for lunch. For dinner, it is better to serve this dish with fresh vegetables, chopped into strips and a light sauce. Marinade for fried fish By this recipe It comes out spicy-hot and aromatic.

Ingredients:

• pike perch – 1 kg;
• flour – 30 g;
• vegetable oil – 30 ml;
• carrots – 0.3 kg;
• onion – 250 g;
• tomato paste - a glass;
• vinegar – 150 ml;
• water – 50 ml;
• black pepper – 6 peas;
• bay leaf – 2 pcs.;
• carnation – 4 inflorescences.

Cooking method:

1. Clean the pike perch, cut into pieces, add salt and pepper, and leave to marinate for half an hour.
2. Roll in flour. Fry for seven minutes on both sides, place in a mold.
3. Cut the onion into half rings, grate the carrots and fry. After 10 minutes, pour in the tomato paste, after six minutes - water, spices and vinegar.
4. Simmer for 10 minutes, pour over the pike perch, cool, keep in the refrigerator for four hours, longer if necessary.

Marinated fish in the oven

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 171 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated in the oven is also called a dish “under a fur coat”, because there is a lot of frying and it hides the main component. The filling contains vegetables, tomatoes, and spices, which makes the marinade for fish in the oven aromatic and extremely pleasant. Healthy dish It has a low calorie content and is suitable for serving cold or hot.

Ingredients:

• cod – 2 pcs.;
• flour – 45 g;
• carrots – 4 pieces;
• onions – 2 pcs.;
• tomato juice – 60 ml;
• water - glass;
• salt – 10 g;
• black pepper – 12 peas;
• bay leaf – 2 pcs.;
• sunflower oil – 30 ml.

Cooking method:

1. Cut the cod into wide pieces, add salt and bread in flour. Heat the oil and fry the pieces until light golden brown.
2. Cut the onion into half rings, grate the carrots coarsely, and sauté in a saucepan until soft.
3. Season with spices, place in a mold, pour in water and tomato juice.
4. Cover with foil and cook in the oven for 40 minutes at 180 degrees.
5. Garnish with pasta or rice.

• Cooking time: 2 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated in a slow cooker takes longer to cook than similar options in the oven or in a frying pan, but it turns out especially tender. For production, it is better to take fillet, because it is prepared faster compared to whole pieces. The recipe calls for apple cider vinegar, but it can easily be replaced with regular table vinegar. You just need to slightly reduce the required volume to preserve the taste without adding excessive sourness.

Ingredients:

• pollock fillet – 1 kg;
• carrots – 4 pcs.;
• onions – 2 pcs.;
• vegetable oil – 60 ml;
• apple cider vinegar – 20 ml;
• tomato paste – 60 ml;
• bay leaf – 3 pcs.;
• black pepper – 9 peas;
• water – 300 ml.

Cooking method:

1. Cut into portioned pieces fillet, salt. Chop the onion and grate the carrots.
2. Pour oil into the bottom of the bowl, add half of the carrot-onion mixture, and season with spices. Place the fish, repeat layers.
3. Fill with water, tomato paste, vinegar.
4. Close the lid and set the “Extinguishing” mode for an hour and a half.
5. Serve with baked potatoes.

Fish in tomato marinade

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish in tomato marinade can be prepared very quickly, but the end result is beautiful and tasty culinary dish. For cooking, it is optimal to choose any sea ​​fish– hake, tilapia or pollock. Before marinating, defrost the carcasses to a slightly elastic consistency and remove the bones for ease of subsequent processing. Ready dish goes well with porridges, purees and fresh herbs, it is also tasty when cooled.

Ingredients:

• flounder – 0.6 kg;
• onions – 3 pcs.;
• carrots – 3 pcs.;
• flour – 10 g;
• tomato paste – 60 ml;
• vinegar – 10 ml.

Cooking method:

1. Cut the flounder into fillets and cut into pieces. Add salt, bread in flour, and fry.
2. Place in a saucepan, add fried onion half rings and grated carrots, fried in oil.
3. Pour in tomato paste, vinegar, add spices and flour. Simmer for 20 minutes.

Check out the recipes for preparing delicious flounder in the oven.

Fish with vegetables under marinade

• Cooking time: 4.5 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish with marinated vegetables has a pleasant islandy taste, spicy aroma and is liked by all guests. It’s good to make it in advance before your friends arrive, so that it has time to soak in the juicy filling and become even more tender. The dish is good hot and cooled; it looks beautiful if you decorate it with a lot of basil or cilantro, sprinkle with seasonings and spicy dry herbs.

Ingredients:

• fish fillet– 0.4 kg;
• fish broth- cup;
• flour – 20 g;
• vegetable oil - half a glass;
• carrots – 3 pcs.;
• onions – 3 pcs.;
• tomato puree – 80 ml;
• sugar – 10 g;
• vinegar – 10 ml;
• bay leaf – 2 pcs.;
• allspice – 2 peas;
• carnation – 3 inflorescences.

Cooking method:

1. Cut the fillet into pieces, add salt and pepper. Bread in flour, fry until done.
2. Cut the carrots into slices, the onion into strips, place in heated oil, fry until soft. Add puree, spices, simmer for 20 minutes.
3. Pour in vinegar, broth, boil, season with sugar.
4. Pour the marinade sauce over the fish and cool. Let it sit for four hours behind the closed refrigerator door.

Fish marinated with carrots

• Cooking time: 9 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 173 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish marinated with carrots will receive special tenderness if you add a little onion and elastic tomatoes to the finished filling. For such a dish, it is optimal to use marine species - cod, hake or perch, with minimum quantity bones. The finished delicacy is eaten very quickly, guests demand more and admire the taste. It will be especially tasty if you marinate the fish overnight to give it a refined aroma.

Ingredients:

• cod fillet – 800 g;
• onions – 5 pcs.;
• carrots – 5 pcs.;
• tomato paste – 20 ml;
• tomatoes – 2 pcs.;
• black pepper – 5 peas;
• flour – 60 g;
• vegetable oil – 20 ml;
• bay leaf – 2 pcs.

Cooking method:

1. Cut the onions into quarter rings, heat the oil, fry until transparent
2. Add coarsely grated carrots and peppercorns and simmer until soft.
3. Pour in the paste, after two minutes add the chopped tomatoes without peels, season with spices, and simmer until slightly moist.
4. Cut the fillet into pieces, season with spices, bread in flour, and fry.
5. Remove the bay leaf from the marinade, place part of it in the mold, place the fish on top, and pour in the rest of the marinade.
6. Repeat layers as desired. Leave to infuse in the refrigerator for eight hours.

Marinated fish from Yulia Vysotskaya

• Cooking time: 4 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Yuliya Vysotskaya’s marinated fish turns out no worse than restaurant or holiday fish, because a special filling is used. It is based on traditional carrots and onions, diluted with aromatic parsley and celery roots. A special mixture of spices gives the finished sauce a bright, memorable taste, making it spicy and spicy with a slight sweetness. The marinade is excellent for pike or carp.

Ingredients:

• carp – 2000 g;
• vegetable oil - half a glass;
• flour - half a glass;
• fish broth - a quarter cup;
• seasoning for fish - sachet;
• carrots – 200 g;
• onion – 200 g;
• parsley root – 50 g;
• celery root – 50 g;
• tomato juice – 40 ml;
• sugar – 40 g;
• pepper mixture – 3 g;
• bay leaf – 2 pcs.;
• cloves – 3 inflorescences;
• vegetable oil – 2 tablespoons.

Cooking method:

1. Clean the carp, fillet it, leave the skin on, and cut into portions. Sprinkle with seasoning and salt and set aside for 15 minutes in a deep bowl.
2. Roll in flour and fry.
3. Chop the onions into quarter rings and simmer until soft. Add finely grated carrots and roots and simmer for 10 minutes.
4. Pour in the juice, sweeten, simmer for five minutes. Pour in hot broth, cook for 10 minutes.
5. Place the fish in layers in a mold, pour in the marinade, and heat for five minutes.
6. Cool, keep in the refrigerator for three hours.
7. Serve in bowls with green onion stalks.

Experienced professional Lazerson reveals his secrets that help prepare marinated fish:

• how to make marinated fish: take boneless sea fish or large river carcasses;
• Add vinegar to the filling a little at a time, taste after each serving;
• wipe fish pieces dry before breading them in flour to achieve an even thin layer and prevent charring of the meat;
• if the recipe calls for heating the meat with the marinade mixture together, then after heating, cool the molds together with the dish;
• It is better to stir the sauce carefully to maintain its delicate texture.

Video: Pollock under marinade

sovets.net

Recipe for cooking marinated fish in a slow cooker

Fish have been used as food for a very, very long time. And since then, its popularity as a food has only increased. And it’s not surprising, because there are few people who don’t like to eat fish. And these, as a rule, are exclusively allergy sufferers. However, there are also those people who do not eat fish because of the presence of bones in it, which interferes with the meal, creating the need to constantly remove them. But this is nitpicking.

Fish is often prescribed by doctors as part of a diet for treatment various diseases stomach or entire digestive system. Most types of fish are highly digestible, which is an excellent reason for people suffering from constipation or indigestion to eat them. But you still need to be able to cook fish so that it retains both its true taste and all the nutritional and useful material.

In this article we will talk about several ways to cook fish.

The first will be a recipe for cooking marinated fish in a slow cooker with photos that will help predict the result. And to be more precise, pangasius, famous for its elegant taste. But this dish is also good because you don’t need to stand in the kitchen for several hours to prepare it. This recipe is aimed at those people who have little time to cook, but still want to make food tasty and visually appealing. But it is the visual appeal, coupled with the smell, that is the first thing that whets our appetite. This then comes the first bite of the dish, but first, we repeat, the smell and appearance. What do we need? Here's what:

Marinated fish in a slow cooker is prepared in stages:

The actual fillet parts of the pangasius fish must first be thawed, rinsed under running cold water, and then cut into small (but in moderation!) pieces. Now you can salt or pepper the resulting pieces of fish. But this is at your discretion and to your taste. Be sure to water them as well. apple cider vinegar, then start frying the onions. Believe me, while you fry the onions, the fish will already be properly marinated.

If you don't have tomato juice, simply dilute tomato paste in water. Salt it a little, if you want, and add twenty milliliters of sunflower (vegetable) oil.

Now you should chop the onion and grate the carrots on a coarse grater, so to speak. After this, simply turn on the multicooker in the “Baking” mode for forty minutes. After letting the multicooker warm up for five minutes, pour a little sunflower oil into it and fry the onion for three to five minutes. Later add carrots and fry the whole dish some more
five minutes. Now you need to take out the fried fish and leave it to fry for twenty minutes.

After all this, just add a little tomato juice, spices to taste for your fish, white pepper and a couple of bay leaves. Now all that remains is to simmer everything for ten minutes (select the same “Baking” mode) and later, upon completion, move on to tasting and the subsequent meal! Fish in a slow cooker looks appetizing in the photo, but on your table it will look a hundred times more appetizing, we assure you!

Recipe two: stew pollock fish with vegetables and spices, pouring everything tomato sauce

Any multicooker will work here. Didn't you find the marinated fish recipe too heavy? So, this recipe will be even easier. What do we need? And we need the following:

• actual pollock fish fillet in the amount of five hundred grams;
• one onion;
• one small carrot;
• A glass of tomato juice;
• salt or black pepper, always ground. But this is not a mandatory ingredient, it’s up to your taste;
• one bay leaf;
• the actual oil needed for frying.

Let us immediately warn you that we will end up with a very elegant-looking fish. In a slow cooker, photo recipes for such a dish look impressive, but you will be very surprised how cool it will look on your table, and not in the photo. But for this you need to do everything according to the instructions:

Wash the pollock fish fillet and cut into small, but moderate pieces. Finely chop the onion and sauté it in your slow cooker until golden brown. This should be done in the “Baking” multicooker mode. Next, you need to add pieces of pollock fish to the resulting “golden onion” into the cup, and then pre-grated carrots (and you need to grate them using a fine “caliber” grater).

Fill in everything you get tomato juice. Add salt or pepper, or you can do without it. Add bay leaf. The multicooker should then be switched to the “Quenching” mode for thirty minutes, close everything with the multicooker lid and go to rest. The device will do everything for you. After cooking, add some different vegetables to the dish and start eating!

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Marinated fish in a slow cooker

A rare appetizer: marinated fish, especially in a slow cooker. But I advise you to prepare it for everyday and festive table, this snack will please everyone. And the marinade itself is simply delicious.

Ingredients:

• Pink salmon fish – 200 grams.
• Ground black pepper - to taste.
• Flour – 1 tablespoon.
• Vegetable oil – 2 tablespoons.
• Iodized salt - to taste.
• Green onions– 20 grams.

• Onions – 100 grams.
• Carrots – 100 grams.
• Tomato paste – 20 grams.
• Filtered water – 300 milliliters.
• Dried laurel leaf – 1 piece.
• Peppercorns – 3 pieces.
• Iodized salt – 1/3 tablespoon.
• Vegetable oil – 1 tablespoon.
• Flour – 1 teaspoon.

Recipe in a slow cooker:

1. We collect in a pile the products that we will work with in the future. First of all, we cut up the pink salmon that we will need for the recipe. In my case, I bought the whole fish, it turns out to be more profitable than ready-made fillets.

2. As described above, fillet the fish. We cut off the amount we need for frying. We put it on a cutting surface, divide it into two parts along the length of the pink salmon, then cut it into rectangles, trying to make sure they are the same size, see what it looks like in the photo.

Sprinkle generously with salt and ground black pepper on both sides and leave for a while so that the spices are absorbed.

3. Pour flour into any flat plate and distribute it over the entire surface. We dip each piece of fish in it from all sides; this process is done so that when frying the pink salmon retains its original shape, that is, it does not fall apart.

4. Pour vegetable oil into the multicooker pan, start the vegetable fry program, set the timer for 15 minutes.

Bring the oil to a boil, check as follows with your fingertips, take the flour, then sprinkle, if bubbles appear, you can fold the fish. Fry until fully cooked on both sides.

5. Let's start preparing the marinade, for this onion peel off the husks under cold running water. Wet the knife we ​​will use in cold water so that when cutting there is no sharp pain in the eyes. Place the onion on a work surface, divide it into two parts, then cut it into thin strips.

6. We wash the carrots, peel them with a housekeeper, and cut off the stalk. Take a grater and use it to grate the carrots into thin strips.

7. Wash the green onions and wipe dry with a paper towel. Cut it diagonally into flakes.

8. After the fish is fried, take it out, drain the fat, rinse the pan and wipe it dry with a towel. Place the container in the multicooker, pour oil, and lay out the prepared vegetables.

Turn on the frying program, set the timer for 10 minutes, cook the vegetables, stirring occasionally until golden brown.

9. Add tomato paste, one bay leaf to the prepared vegetables, pour 250 milliliters of filtered water, peppercorns and sprinkle with salt. Close the lid of the multicooker and turn on the boiling water program for 15 minutes.

10. Pour 50 milliliters of water into the container, add flour. Using a fork, beat the combined ingredients until a homogeneous consistency is formed.

11. 5 minutes before the end of stewing, open the lid of the multicooker, stirring, and pour in the liquid with flour using a silicone spatula. Bring the marinade to readiness. Then we put the finished pink salmon on a plate, pour the marinade over the entire surface and sprinkle with green onions.