Hake - healthy fish, but not fat. Nutritionists consider this a plus, but the hostess, because of the low fat content, do not always decide to cook it, fearing to overdry it. It will not stop a skilled culinary specialist: armed with proven recipes, he will be able to fry and bake and put out the hake so that it will be tasty, juicy and tender. If the hostess has little experience, kitchen equipment will come to her aid. If you know how to cook a hake in a slow cooker, you should not be afraid of unpleasant surprises: the dish will turn out to be as tasty as from a chef.
Cooking Features
There are not so many secrets of preparing a hake in a slow cooker, but they are all equally important.
- From low-quality fish to cook a delicious dish will not succeed even the best chef. Therefore, when buying, you need to pay attention to the appearance of the hake. If his carcasses are deformed, the fillet is broken into pieces, and there is a lot of snow and ice in the package, it is better to refuse the purchase. All of these factors indicate that the fish was once (or even more) thawed and frozen again. In this case, she lost a lot of fluid, so that juiciness will not return to her. In addition, there is no guarantee that such a product is not spoiled and not dangerous to health.
- The hake should be thawed, avoiding a sharp temperature drop. Do not immerse it in warm or room temperature water, do not heat it in the microwave. It is better to let the fish thaw out on the top shelf of the refrigerator. Then it will be as juicy as fresh.
- When self-cutting fish, be sure to remove the black film inside - it gives the fish bitterness. About the fact that the tail and fins, too, will not decorate your dish, you probably guessed it yourself.
Next you should only follow the instructions in the chosen recipe, the multicooker will do the rest.
Hake in tomato sauce in a multicooker
Composition:
- fillet of hake - 0.5 kg;
- wheat flour - 50 g;
- onions - 100 g;
- carrots - 100 g;
- tomato paste - 150 g;
- water - 0, 25 l;
- lemon juice - 50 ml;
- garlic - 3 cloves;
- bay leaf - 3 pcs .;
- vegetable oil - 50 ml;
- salt, pepper, herbs - to taste.
Method of preparation:
- Fillet of a hake, having defrosted, wash and dry with paper napkins. Cut into pieces 2-2.5 cm wide.
- Mix flour with pepper and herbs. Roll each piece in it.
- Pour half of the oil provided by the recipe into the bowl of the multicooker, switch on the unit by selecting “Baking” or “Frying” mode. After a couple of minutes, put the pieces of fish into it and fry first on one side, then on the other. The total frying time for fish should be 10 minutes.
- While the fish is fried, peel and chop the vegetables. Carrots are best grated, onions cut into thin half-rings, skip the garlic through a press.
- Take the slices of fish out of the multicooker for a while. Pour in the remaining oil and put onions and carrots in it. Fry them in baking mode for 5-7 minutes, then add garlic and tomato paste, stew in the same mode for another 5 minutes.
- Put the fish in the sauce. Salt it, sprinkle with lemon juice. Pour a glass of water into the multicooker.
- Lower the lid and start the slow cooker by selecting the “Quenching” program for 20 minutes.
Hake stewed in a slow cooker according to the above recipe, served with rice or potatoes, thickly watered with sauce. According to the same recipe, you can cook in a slow cooker and hake steaks.
Hake fillet with vegetables in a slow cooker
Composition:
- fillet of hake - 1 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- tomatoes - 0, 3 kg;
- sour cream - 0, 2 l;
- hard cheese - 150 g;
- lemon - 1 pc .;
- seasoning for fish, salt - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Thawed, washed and towel-dried hake fillets cut into portions.
- Peel the bulbs, cut them into small pieces.
- Peel and wash the carrots. Grind it with a grater.
- On the tomatoes, make cross-shaped cuts, pour boiling water over the fruits and remove the skin from them. Cut into round slices.
- Smear a bowl of vegetable cooker with vegetable oil, place half of the onion and half of the carrot on the bottom.
- Place the fish fillets on the vegetables. Sprinkle it with juice squeezed from lemon. Sprinkle with salt and complex seasoning for fish.
- Cover the fish fillet with the remaining onions and carrots.
- Place tomato slices on top.
- Brush the vegetables with a thick layer of sour cream.
- Finely rub the cheese and sprinkle the dish with it.
- Close the multicooker. Activate the Baking program for 40 minutes.
Hake baked with vegetables under cheese crust and sour cream is not only juicy and tender, but also very beautiful. This dish is not ashamed to submit, even for the holiday table. It is able to replace an independent snack, but still make a side dish makes sense. Rice or potatoes baked with vegetables, hake will come in the best possible way.
Hake baked in a multicooker with potatoes
Composition:
- fillet of hake - 0.5 kg;
- potatoes - 0, 75 kg;
- onions - 0, 2 kg;
- butter - 80 g;
- salt, spices - to taste.
Method of preparation;
- Hake fillets, rinsed and dried, cut into small pieces.
- Peel the potatoes and cut into thin, round slices. It is advisable to use new potatoes, as it is prepared much faster.
- Peel the onions. Cut it into thin rings. If the bulbs are large, you can cut the halves of the rings.
- Split the butter in half. Melt one half, the other, on the contrary, put in time in the refrigerator.
- Melted butter in a bowl. Put the potatoes and half the onions in it. Sprinkle with salt and spices.
- Place the fish fillets on the vegetable cushion and cover them with the remaining onions. Sprinkle with a mixture of salt and spices again.
- Remove the butter from the refrigerator and cut it into thin plates.
- Spread the oil on top, lower the cap.
- Activate the Baking program for 40-60 minutes. Cooking time depends on whether you have potatoes young or mature, as well as the size of pieces of fish and vegetables.
A side dish for this dish is not required - it is in itself nourishing. Potatoes soaked in the aroma of fish, spices and butter, it tastes better than any other side dish.
Hake in a slow cooker in a creamy sauce
Composition:
- fillet of hake - 0.5 kg;
- onions - 0, 2 kg;
- hard cheese - 100 g;
- cream - 150 ml;
- chicken egg - 2 pcs .;
- vegetable oil - 20 ml;
- salt, seasonings - to taste.
Method of preparation:
- Rinse and pat dry the defrosted hake fillets. Rub it with seasonings and cut into small pieces.
- Remove peel from onion. Cut the head into 4 parts. Each part of a thin sliced straw and remember with your hands.
- Lubricate the multicooker bowl with oil and place onions in it.
- Place pieces of fish on the bow.
- Beat the eggs and mix them with the cream.
- On a fine grater, chop the cheese.
- Add grated cheese to the creamy egg mixture.
- Fill the hake pieces with the resulting mixture.
- Start the slow cooker for 20 minutes by selecting the “Multi-cook” program. If such a program is not provided in your multicooker, install the “Baking” program instead.
Although the recipe of this dish is simple, it tastes excellent. The speed of cooking this dish allows you to make it even for breakfast. Garnish for him is not required, although the vegetables here are clearly not superfluous. Vegetables can be preferred boiled or baked broccoli, cauliflower, green beans, asparagus. From fresh vegetables can advise cucumbers and tomatoes.
Heck in the slow cooker can be prepared for a variety of recipes. The dishes according to their taste and appearance are quite different. Some should be served with a side dish, others are self-sufficient. Some are suitable for a quick dinner or breakfast, others - for a festive feast. But all these dishes turn out to be tender and juicy, tasty and fragrant, and at the same time they look very appetizing.
