Mackerel is quite fatty and tasty fish. More often, we see it smoked on the table, but this is not the only way to make it. Mackerel, baked in a slow cooker, is an easy-to-cook, healthy and tasty dish. Depending on the recipe, it is served as a cold or hot snack, with or without garnish.
Cooking Features
There is a lot of cooking options for mackerel in a multicooker: it can be baked in foil, sleeve, steamed, with or without vegetables. In any case, a positive result is guaranteed, if you follow the recipe and cooking technology.
- The taste and aroma of the finished dish depends on the quality of the fish. Never take a mackerel with a smack - during baking, it will not evaporate anywhere, but will only increase. In addition, eating a stale product, even the one that went through heat treatment, you can get food poisoning. Fresh mackerel has no sharp smell, its belly is flat, the fish itself is elastic and smooth.
- Do not use salted or smoked mackerel for baking. For cooking in a slow cooker, fresh or frozen fish will do. Thawing mackerel, intended for roasting, should be gradually.
- Whatever recipe you choose, it is a good idea to marinate a little before preparing the mackerel. To do this, you just need to rub it with salt and seasoning, sprinkle with lemon juice and leave for half an hour.
- When cutting fish it is important to remove not only the insides, but also the film covering the belly from the inside. Otherwise, the fish will have a bitter taste. You also need to separate the head, cut off the fins and tail. But whether to cut it into pieces or bake it entirely depends on the recipe.
The technology of roasting mackerel in a slow cooker is determined by the recipe, but these rules must be observed in any case.
Mackerel baked in a slow cooker in oil
Composition:
- mackerel - 1 kg;
- onions - 100 g;
- vegetable oil - 100 ml;
- lemon - 0, 5 pcs .;
- salt - 10 g;
- seasoning for fish (unsalted) - 10 g;
- water - 150 ml;
- bay leaf - 5 pcs .;
- black pepper peas - 20 pcs.
Method of preparation:
- Divide the mackerel, cut into 1, 5 cm pieces.
- Sprinkle the pieces with seasoning for fish, stir, leave for a quarter of an hour.
- Squeeze juice from half a lemon into water, add salt.
- Peel and chop the bulb.
- Lubricate the multicooker bowl with oil, put a few onion rings on the bottom.
- Lay out the pieces of mackerel (about half of all the pieces), put another layer of onion, sprinkle with pepper, cover with laurel leaves.
- Put the second part of the mackerel on it - the remaining onions. Put the remaining bay leaves and peppercorns.
- Fill the multicooker with lemon juice and water.
- Pour the remaining oil.
- Close the cover. Bake in stewing mode for 6 hours. Periodically check if all the water has boiled off. Add it in small portions as needed.
According to this recipe, mackerel is soft and tender, while all the pieces remain smooth and whole.
Mackerel baked in a slow cooker in foil
Composition:
- mackerel - 1, 5 kg (2 pcs.);
- lemon - 1 pc .;
- green fennel - 20 g;
- butter - 30 g;
- salt, pepper - to taste.
Method of preparation:
- Gutted and well washed, dried fish with a napkin, rub it on all sides with pepper and salt.
- Cut half of lemon into thin semi-circles.
- Cut the cooled butter into thin plates.
- Wash the greens.
- Stuff mackerel with lemon, fennel and butter.
- Place the fish on a foil (each on a separate piece of foil). Pour juice squeezed from the rest of the lemon.
- Wrap the fish in foil and place the multicooker in the bowl.
- Select the Baking program and set the timer to 1 hour. 15 minutes before the end of the program, tear off the foil so that the fish slightly browned.
Serve the mackerel cooked according to this recipe better hot with a side dish of potatoes or as a separate dish.
Mackerel baked with eggs and carrots
Composition:
- mackerel - 1 kg (1 pc.);
- carrots - 0, 2 kg;
- chicken egg - 2 pcs .;
- gelatin - 20 g;
- salt, pepper - to taste.
Method of preparation:
- Cut the mackerel into fillets. To do this, it is washed, remove the head, insides, fins and tail. Well pressed down to make it easier to remove the ridge, remove the bone, carcass cut lengthwise into two halves.
- Salt, pepper fish halves.
- Wash the carrots, put them in the slow cooker. Select “Steaming” and run this program for 25 minutes.
- Cool the carrots, peel and rub.
- Eggs boil hard boiled. Cool in cold water. Peel off the shell. Cut the eggs into circles.
- Pour gelatin on one half of the mackerel, smooth it well.
- Cover the top with carrots, put eggs on it.
- Cover with the second piece of mackerel.
- Wrap the mackerel tightly in cling film, foil, or baking sleeve. If you use a film or sleeve, tie them with a thread, make a hole in the film with a toothpick.
- Put the “roll” in the slow cooker and bake the mackerel for 45 minutes in “Steaming” mode.
- Remove the fish from the multicooker. When it cools to room temperature, put it in the refrigerator, without unwrapping.
From the refrigerator, mackerel baked according to this recipe is taken just before serving, unfolded and cut with a sharp knife. Mackerel, baked with gelatin and carrots, is a cold appetizer.
Mackerel baked with prunes and potatoes
Composition:
- mackerel - 1 kg;
- potatoes - 1 kg;
- cheese - 0, 2 kg;
- sour cream - 100 g;
- onions - 100 g;
- pitted prunes - 100 g;
- butter - 100 g;
- salt, seasonings - to taste.
Method of preparation:
- Peel the potatoes, cut them into cubes and place them in the slow cooker. Pour in some water and start extinguishing for 20 minutes.
- Wash the mackerel, peel it and cut it into fillets. Cut in portions. Lightly repel through a napkin. Sprinkle with salt and seasoning.
- Wash the prunes and soak them in cool water for 10 minutes.
- Finely rub the cheese, divide it in half.
- Sprinkle each piece of mackerel with cheese, put prunes, roll it with a cone. Secure each roll with a toothpick.
- Remove the potatoes from the multicooker.
- Finely chop the onion.
- Put oil and onion in a slow cooker. Turn on the Baking program for 40 minutes.
- Fry onions for the first 10 minutes with the lid open. Then put mackerel rolls and potato sticks to the onions, sprinkle them with the remaining cheese, cover with sour cream. Before the end of the program, cook the dish already under the lid.
Before serving, be sure to remove the toothpicks from the rolls.
The recipes for making mackerel baked in a slow cooker are very diverse and do not resemble one another. But in any case, the result is an unusual and very tasty dish.
