Perch is a tasty, healthy fish.
Its meat is rich in various trace elements, protein, does not have excess fat. River and sea bass differ from each other, however, both can be the basis for tasty healthy dishes.
It will help cook their multicooker - the perch in it can be baked, stewed, boiled, steamed.
Fish in a slow cooker is prepared quite quickly and simply, if it is properly prepared in advance.
Basic principles of cooking perch in a slow cooker
Tasty and not very bony meat of river perch is often not popular because of scales that are difficult to remove. This is where the preparation of the fish begins. To make it easier to remove the scales, perch should be doused with boiling water. For easier cleaning, you can use special knives, scrapers, graters.
It is also better to remove hard fins from the perch.
If it is not processed, do the same with the sea bass. However, it is often sold ready-made, and sometimes even as a fillet.
Cooking, Steaming, Frying, Baking, Stewing, and others are used to prepare the river and sea bass in a multicooker.
Perch is cooked with onions, carrots, tomatoes, cheese, potatoes, sour cream, eggs, milk, various seasonings and spices are used.
River perch in a slow cooker - easy and tasty
This recipe uses fish fillet, although you can fry small perch whole, and large ones can be cut into pieces. True, then you will have to tinker a little with the bones already on the plate. The fish in this recipe is similar to fried, but more juicy.
Ingredients
• About a kilogram of river perch
• salt
• Ground black pepper to taste
• Piece of butter - on request
• Vegetable oil for frying.
Method of preparation
Perch clean scales, gut, cut fins, remove the head.
Cut the fillets or, if desired, simply cut them into pieces.
Good rub the pieces with salt and pepper.
In the bowl of the slow cooker, pour out the vegetable oil and put a piece of butter.
Fold the fish in one layer and turn on the Cooking mode for seven minutes. When finished, flip the pieces and turn on again for seven minutes.
If not a fillet is fried, but a whole piece of fish, then increase the time to ten minutes.
At the end of frying, let stand in a slow cooker for about five minutes and serve.
Perch with steamed vegetables in a slow cooker
Steamed river perch - dietary dish. It is prepared simply, the minimum ingredients - fish, salt, spices. However, you can make this dish richer, at the same time providing it with a vegetable garnish.
Ingredients
• A pound of perch fillet or a bit more if you take whole fish
• Large onion
• Carrot
• Several cherry tomatoes or one large
• Two or three potatoes
• salt
• Spices - Provencal herbs, seasoning for fish or any other.
• A little bit of olive oil.
Method of preparation
If the fish is whole, prepare it by cleaning and removing the fins. Cut into fillets.
Sprinkle the fillets with salt and spices, place on a steaming plate, buttered.
Onions cut into rings and lay on top of the fish.
Chop the carrot into cubes or circles and lay on the onion. Slightly salt at will.
Top layer - sliced tomatoes.
Peel the potatoes, cut into slices and overlay the fillets around the edges.
Put in a slow cooker in the Steamer mode for 20 minutes - this will be enough to cook fish and vegetables. If the potatoes turn out to be damp, add 10 minutes.
Canned river perch in a multicooker
Perfect preparation for the hostess, which immediately got a lot of bass. The slow cooker will help to stew the fish to full softness, and the spices will make canned food fragrant and tasty. Canned food can be made without vegetables, but with carrots and onions, they are much tastier.
Ingredients
- 2 kilograms of fish
- Two or three bulbs
- A pair of carrots - optional
- 3-4 tablespoons of tomato paste, if you need canned food in tomato
- Half a cup of oil
- Salt
- Black ground pepper
- Five Peas Allspice
- A pair of bay leaves.
Method of preparation
Prepare the fish by the rules - clean, remove fins and heads.
Small perch can be cooked with bones - they will melt in the process. And from large ones it is better to remove the spine. Onions clean, chop into cubes.
Peel the carrots and grate or cut into strips.
Pour oil into the slow cooker, put onions, set the Frying mode for 10 minutes.
Then add carrots and fry for another five minutes.
Put the tomato paste, mix with vegetables, fold the fish on top, sprinkle with salt, add spices.
Pour a glass of water and put on Quenching mode for an hour and a half.
After cooking, decompose the hot mass in cans and spin.
Keep refrigerated. You can not roll, and use immediately.
Perch cutlets in a multicooker
You can not only cook something from the carcass or perch fillet, but also make burgers out of it. Stew them in a delicious sauce and serve with potatoes!
Ingredients
- Perch fillet - grams 600
- Large onion
- Spoon decoys
- Two spoons of sour cream
- Garlic clove
- Flour Spoon
- Vegetable oil
- Salt, black ground pepper
- A pinch of turmeric if desired - for the color of the sauce.
Method of preparation
Fish fillet cut into pieces and grind in a meat grinder along with onions. You can chop the fillet with a blender.
Add to the mass of semolina, salt, pepper, mix and let stand for 15 minutes to swell semolina.
Make round patties, roll in flour, put in a slow cooker heated in Frying mode, leave for 10 minutes.
Finely chop the garlic.
Turn to the other side, put garlic around the cutlets, add flour and fry for another five minutes.
Sour cream mixed with turmeric, add about a glass of water and pour the mixture to the meatballs.
Set Quenching mode for 15 minutes.
After the signal, let the meatballs stand closed for a few more minutes and then serve.
You can do the same without the sauce - when the cutlets are roasted from the other side, pour in a couple of tablespoons of water and put on Stewing or Baking for five to ten minutes.
Sea bass in a multicooker flavored
Sea bass is also useful as a river, from it you can also prepare a lot of wonderful dishes in a slow cooker. This is a simple recipe, in which spices play an important role.
Ingredients • Kilogram perch fillet
• One onion
• 3-4 cloves of garlic
• Breadcrumbs
• Black Peas - a few things
• Bay leaf
• Two glasses of water
• Butter - a pair of spoons
• Salt to taste.
Method of preparation
Cut fish into pieces, add salt, roll in breadcrumbs.
With the Frying mode, hold each side for five minutes.
Onion, meanwhile, peel and chop.
Grind peeled garlic.
Put the vegetables on top of the fish, add bay leaf, peppercorns.
Pour water and extinguish for half an hour.
Tasty served with a circle of lemon and greens.
Fried sea bass in a multicooker
Of course, the usual fry fish in the pan. But some housewives generally use only a slow cooker for cooking. There are also advantages of frying fish in it - there is no splashing of oil, the fish will not burn and will cook well inside and out. The recipe is very simple and tasty.
Ingredients
- Grams 700 perch
- Salt to taste
- 3-4 spoons of oil
- Ground black pepper
- Lemon juice
- Flour for breading.
Method of preparation
Gut fish, clean off scales, remove head, tail and side fins.
Cut into small pieces.
Salt, pepper, sprinkle with lemon juice and vegetable oil - about a spoon. Mix. Thanks to the oil, the fish will be juicier and richer.
Ten minutes later, pour the oil into the multicooker bowl and heat it up on the Frying mode.
Put the pieces of fish, add 10 minutes and allow to fry.
Turn over, set Fry for another 10 minutes.
Grilled fish in the slow cooker is ready!
Sea bass in a slow cooker under a cheese and vegetable fur coat
This option can be used for family dinners, and for celebratory feasts, where both portioned fish pieces and a large layer of baked crucian carp under vegetables with a cheese crust are suitable. By the way, this dish will be delicious and cold.
Ingredients
• Kilogram perch
• Two large bulbs
• Carrot - optional
• Two tomatoes
• A pair of spoons of tomato paste, sauce, ketchup
• A pair of medium bell peppers
• A slice of fresh hot pepper like chili, jalapeno or other • Two spoons of sour cream
• 300 grams of cheese
• Salt, fish spices
• Vegetable oil.
Method of preparation
Fish clean and cut into fillets.
Salt, sprinkle with spices.
Peel the onions and carrots, chop them on a small scale and fry in a spoon of vegetable oil.
Add chopped tomatoes and chopped peppers.
Slightly extinguish, put a tomato, mix and remove from heat.
All this can be done in a slow cooker in Frying mode or in a pan.
Grease a bowl of multicooker, put the fish tightly.
I'll lay out the vegetables. Brush with sour cream.
Cover with grated cheese.
Set baking mode for 40 minutes.
If desired, you can first fry the fish. And you can not fry any vegetables or fish - put them raw under the cheese. It will be an easier option.
This dish does not require a side dish, although it will be delicious to serve it with rice.
Cunning and secrets of cooking river and sea bass in a slow cooker
- In order for the fish to be softer, not dried, saturated with the aromas of spices, before cooking in any way it would be good to sprinkle with vegetable oil and leave to lie.
- Instead of the Stewing or Baking mode, you can use the Pilaf mode - there will be something in between the first two: elastic, but stewed fish and whole, uncooked and uncooked vegetables.
- Instead of salt, you can use soy sauce, especially if the fish is steamed.
- When frying, stewing, baking fish, you can prepare a side dish of vegetables, rice, placing them on the top grid.
- The perch will be delicious in the crock-pot, they are cooked like ordinary soup, having previously made broth from bones and fins, and put the fillet in it along with vegetables.
