Baked fish in a multicooker polaris. How to cook delicious fish in a multicooker according to a step-by-step recipe with a photo

23.10.2019

Green beans - delicious and useful product... It is indicated for diabetics, people with problems with the cardiovascular system. Green beans have been shown to be effective in lowering blood sugar because they contain arginine. The latter, in terms of its effect, resembles that of insulin.

Beans in the pods have a positive effect on the nervous system - people who consume them regularly appear calm and balanced. And if your blood pressure sometimes rises, then turn on green beans in your diet, it is simply necessary, because it has a noticeable diuretic effect. Gout and urolithiasis are also a reason to consider increasing the amount of green beans in your daily diet.

Green beans have one very important property - they do not accumulate harmful substances from the environment. True, it also contains less protein, but much more vitamins than ordinary beans. By the totality of the substances contained in this product, it is considered useful for the prevention of heart attacks.

In cooking, green beans have been used for a long time and in a variety of ways. Canned, put in salads, make delicious hot dishes that serve great side dish... This product can be eaten only after culinary processing, and it can be combined with a variety of products: eggplant, broccoli, zucchini, tomatoes and many others. We offer a salad of green beans, which we have selected both according to the principle of ease of preparation and so that the dish is original and tasty.

How to Make Green Bean Salad - 15 Varieties

Prepare foods from the list in advance:

Green beans 180 g
Cherry tomatoes 12 pieces
Olives 90 g
Young potatoes 8 pcs. average size
Olive oil 130 ml
Anchovy fillet 8 pieces
Chicken egg 2 pieces
Tuna fillet 400 g
Garlic 1 clove
Dijon mustard 1 teaspoon
White wine vinegar 2 tablespoons
Lettuce leaves 50 pieces
Capers 2 tablespoons
Lemons 1 piece

The sequence of cooking Nicoise salad

Boil the potatoes (for young small potatoes, it will be enough to spend about 10 minutes in boiling water) and cut the cooled one into cubes.
Beans are boiled even less. Cut it immediately into 3-4 cm pieces and put it in boiling water for 3 minutes, cool and mix with potatoes.
Fry the fish in hot oil for a few minutes to form a pretty golden brown... Add to the previous ingredients.
Place the hard-boiled and diced eggs there.
Make a sauce with olive oil, mustard, vinegar, and garlic and add salt.
Decorate a wide flat plate with lettuce or other green salad leaves and place the mixed vegetables in a bowl on top of them. Top with tomato halves, olives and capers.
Now you can pour the sauce over the salad and add the finishing touch with the pieces of eggs and anchovies. A few drops lemon juice will be the final finishing touch in this exquisite French salad.

Make sure you have the following ingredients for your salad:

500 gr. green beans
300 gr. chicken boiled breast,
one cucumber,
2-3 tomatoes,
200 gr. champignons,
AliOli sauce

The salad is prepared quite simply and quickly, especially if there is already ready-made sauce... We invite you to see how this is done in the video.

You will need the following products:

4 eggs,
2 cloves of garlic
green beans 400 g
mayonnaise and butter little.

It takes very little time to prepare this salad, but all your guests will surely appreciate its taste. Actually, it hardly makes sense to talk about its preparation.

We proceed with the eggs as always - cook, cool, clean, cut into cubes of the size you prefer.
Wash the beans, cut into pieces and boil for no more than 5 minutes, cool. In principle, it can already be used in a salad (only the water should be slightly salted), but it will turn out much tastier if you still fry it lightly in a skillet with butter.
Combine the beans and eggs.
Squeeze the garlic into the salad and add the mayonnaise.

You will need the following products on hand:

Green beans - 400 g
Carrots - 2 pieces
Pickled cucumbers - 200g
Egg - 4 pieces
Garlic - 2 teeth
Butter
Mayonnaise, salt, pepper

Let's try to cook this salad together. Here, carrots and pickled cucumbers are added, which will make the taste of the dish more piquant - the carrots will give a little sweetness, and the sour-salty flavor of the cucumber will add expressiveness. See how you can create this dish quickly and easily.

Take products for the salad from the list below:

Fusilli pasta 350 g
Chicken egg 4 pieces
Cherry tomatoes 250 g
Olives 100 g
Canned tuna 2 cans

The cooking method is not at all complicated.

In this recipe, the main thing is to choose the right pasta, in our opinion, pasta. You need to take Italian, because most of ours are made from soft varieties wheat. And if there is nothing wrong with this when hot, then they will not look in the salad and they taste a little different - they will lose elasticity. And for digestion, pasta from hard varieties wheat is much better.

All the components here are simple, every housewife usually knows what to do with them. Beans, eggs and pasta will need to be boiled, eggs and beans cut. Mix everything when it cools down. Add halved cherry tomatoes and olives to the bean and egg pasta.
This amount is calculated for four servings. When serving the salad, sprinkle with grated egg and tuna slices on top.

Here are the ingredients for this warm salad:

green beans 200 g,
meat chicken breast 200 g,
peeled seeds 50 g,
bulgarian pepper 100 g,
olive oil 1 tbsp l. for refueling,
sunflower oil to fry,
soy sauce 1 tsp,
balsamic vinegar 2 tsp.,
salt and pepper to taste.

To prepare this dish, you will need to prepare the beans and chicken, the rest of the ingredients do not require cooking. If bell pepper fresh, then it will need to be cooked. Seasonings and olive oil needed for the sauce. You can see how to make this dish in more detail in the video.

Products for salad with pesto sauce will need the following:

Tomatoes 2 pieces
Pumpkin seeds 80 g
Olive oil 50 ml
Water 50 ml
4 cloves garlic and half a lemon
Ground cumin (cumin) ½ teaspoon
Cilantro (fresh bunch of coriander) 50 g
Salt and pepper

Cook this warm salad you can do it in 20 minutes, and most of the time will be spent on making the pesto sauce.

Pumpkin seeds need to be fried in a pan for about 5-6 minutes. This must be done so that they do not remain damp, but do not change their color. Grind the cooled seeds in a blender, leaving one tablespoon for decoration. Season with salt, add cilantro, garlic, lemon juice, cumin and make a homogeneous puree out of all this.

Throw the beans into boiling water for 5-6 minutes and cool immediately - this way the beans will turn out crispy and keep their shape perfectly. Place the pods on a flat dish, sprinkle with some of the mashed potatoes prepared earlier and stir.

Garnish the salad with the tomato strips, the sundered seeds, and a sprinkle of finely chopped cilantro. Top with the remaining sauce.

We will need:

cheese - 200 g;
green beans - 300 g;
crackers - 100 g;
garlic - 4-5 cloves;
mayonnaise and spices to taste.

There are very few ingredients in this salad, and one beans should be cooked. So the cooking time will take very little, and delicious and hearty salad perfect to please the family. Watch the video for all the details of making green beans salad with croutons.

You need to buy the following products for preparing salad:

Green beans 350 g
Potatoes 800 g
Hot smoked fish 450 g
Red onion 2 heads

For the sauce:

Capers 4 tablespoons
Dijon mustard 2 tablespoons
Vinegar 2 tablespoons
Olive oil 6 tablespoons

The time it takes you to prepare a salad of green beans, potatoes and smoked mackerel will be no more than 25 minutes. So let's get started.

Boil the potatoes, at the end of cooking, add the beans, already cut into pieces of the required length, into the same pan. We cut the potatoes into pieces in a warm state and put them in a salad bowl along with the beans - this is done so that the taste of beans and potatoes combines faster. Prepare the dressing from the ingredients for the sauce and add some to the salad.
Mackerel should be added when the salad is already cold, after having cleaned it of bones and cut it into pieces. Now you can pour out the remaining sauce and your salad is ready!

Take products from this list:

Green beans (frozen) - 400 g
Ham - 250 g
Cheese - 100 g
Tomatoes - 2 pcs.
Onions - 1/4 pcs.
Sour cream or mayonnaise, add to your taste.

Let's start preparing a salad with ham and green beans

Cook the beans in boiling water for 3-5 minutes (after the water boils again). We cool, put in the chosen dish or salad bowl.
Cut the tomatoes into cubes.
Ham - straws.
Onions - as small as possible.
Cheese - on a coarse grater.
Taste for salt and season with sour cream or mayonnaise.

In more detail, we suggest you watch the whole process on video.

Here's what you need for this very simple yet piquant and delicious salad:

Hazelnut 30 g
Granular mustard a couple of spoons
Green beans 340 g
Olive oil 4 teaspoons
Balsamic vinegar 1.5 teaspoons
Cold pressed linseed oil 1 tablespoon
Hazelnut oil 1 teaspoon
Red onion ¼ glass

You can cook a salad in half an hour, because there is actually nothing to cook but beans)

Nuts, however, also require preliminary processing. They need to be dried in the oven by placing them on a baking sheet in one layer. At a temperature of 160 degrees, it will be enough to hold them there for about 20 minutes.
The beans, already cut into small pieces, are boiled in salted boiling water for about 5 minutes after boiling.
Make the sauce with the rest of the ingredients. It should be smooth, which is of course best achieved with a blender.
Mix finely chopped onions, cooled nuts and beans, add the sauce, taste and, if necessary, add salt and pepper and serve.

After boiling, the beans must be immediately cooled sharply, otherwise they will be completely soft and shapeless.

if you love spicy dishes, then this is exactly what you need. Spicy unusual taste will delight any gourmet.

Take the following products:

Green beans - 400 g or one packet.
beets - 2 pcs. 70-80 grams.
Garlic - 2-4 teeth.
Dill.
Soy sauce.
Apple cider vinegar.
Hot red pepper and ground black pepper.
Vegetable oil - a couple of tablespoons.

Try and enjoy the original taste!

Collect the following items to prepare your salad:

Bacon 8 slices
Green beans 400 g
Avocado 2 pieces
Shallots 2 pieces
Spinach 300 g
Brown sugar ¼ teaspoon
Garlic 1 clove
Olive oil 4 tablespoons
Sesame oil 1 teaspoon
Balsamic vinegar 1 tablespoon

Let's start the cooking process

The bacon should be fried on a well-heated grill, cooled and cut into cubes.
Boil the beans in boiling water for several minutes (3-5), cool in cold water.
Now you can mix the ingredients. Put spinach, beans and bacon in a suitable container, add chopped shallots and avocado.
Crush the garlic with sugar, add vinegar and oil, bring to a homogeneous state and season the salad. You can add a little salt to taste.

What we need in order to prepare this salad:

boiled beef tongue 300 g
green beans 400 g fresh or frozen
red salad onion 0.5 pcs
fresh cilantro 1 bunch
soy sauce 5 tbsp l.
rice vinegar 3 tbsp. l. (balsamic is also good)
honey 1 tsp
sesame oil 2 tbsp. l.
spices: chili pepper, paprika, rosemary

Of all the products listed on the list, only beef tongue and beans require cooking, and a dressing will need to be prepared from oil, vinegar and spices.

You need to have the following products on hand:

Green beans 200 g
Cherry tomatoes 250 g
Mozzarella cheese 250 g
Canned tuna in own juice 200 g
Mix salad 75 g
Pitted olives 70 g
Olive oil 4 tbsp. spoons
Lemon juice 2 tbsp. spoons
Ground chili pepper, parsley

Green beans, even if they count dietary product, but can be part of any high-calorie, but unusually tasty salad. Its structure gives the dish a special consistency, adding bright color and an appetizing look. As if from a photograph of a French restaurant! You can cook in different ways. We will help you choose yours.

Very and with unusual products! If you want to surprise not only guests, but also your beloved, then this option is perfect. One kind of this salad will make any table rich like a king.

For a salad with green beans you need:

160 grams of heh fish;
220 grams of green beans (preferably frozen);
Olive oil;
5 cherry tomatoes;
Lemon juice;
Lettuce leaves;
15 grams of mustard;
Sesame seeds.

Green Bean Salad Recipe:

Chop the fish if the pieces are too large.
Boil the beans in water for 2 minutes, after cutting off the ends. Then put on ice. Cut the cooled pods into 3 parts.
Rinse and dry lettuce leaves, tear into pieces of any size.
Rinse cherry, cut in half.
Combine lemon juice with olive oil until smooth.
Put all ingredients in one dish, pour over citrus dressing and sprinkle with sesame seeds.

Tip: Fried crispy bacon can be an interesting ingredient. Fry it in a dry skillet, then transfer to a napkin to remove excess fat. Next, you need to put it under the Roquefort.

Green Bean Salad

Pork may well replace the popular chicken, even in a salad. The meat is more satisfying, it takes a little longer to cook, but retains its juiciness better. And in an amazing marinade it turns out to be unusually tender and piquant.

For a green bean salad you need:

220 grams of pork;
160 grams of green beans;
1 small onion;
1 medium tomato;
10 grams of soybean paste for meat;
2 cloves of garlic;
15 ml soy sauce;
3 ml of honey;
Sunflower oil;
Granular mustard;
Lemon juice;
30 ml sesame oil.

Green Bean Salad:

Marinate the meat in soy paste, sauce, sunflower oil and peeled garlic for half an hour. Then fry the fillets in a pan on all sides and cool. Cut into small pieces.
Rinse and boil the beans, then place them in ice or cold water. Drizzle with lemon juice and add minced garlic.
Remove the husk from the onion and cut into thin half rings. Then marinate in vinegar for 15 minutes, or simply add lemon juice on top.
Wash the tomato and remove the stalk, cut into small slices.
Mix sesame oil, lemon juice, mustard, soy sauce and honey.
Put all the products on a dish and fill them with the resulting sauce. You can add chopped washed greens.

Tip: It is best to cool green beans in ice, as this way they retain their elastic structure and rich green color.

Asparagus salad

Hearty and can be cooked with a variety of pasta which Italians have been using for a long time. And rightly so! Second course and salad at the same time - great alternative traditional set menu.

For salad, green beans will need:

230 grams of shell pasta;
220 grams of beef (it is better to take a tenderloin);
220 grams of green beans;
120 grams of bacon;
Sunflower oil;
60 ml mayonnaise;
60 ml sour cream;
2 cloves of garlic;
Lemon juice;
Spices.

Asparagus bean salad recipe:

The dressing consists of garlic minced with a knife without husks, sour cream, mayonnaise, lemon juice, and your favorite spices. Everything is combined and mixed.
Fry the beef in a pan until cooked in oil. For convenience, the whole piece can be cut into several small pieces.
Then fry the bacon in the same pan until crisp.
Rinse the beans in water and boil, the cooking time is about 5 minutes. Then put it in ice water. Cut off the ends on both sides, cut into small pieces.
Boil the pasta: in boiling salted water, leave to cook for a few minutes, then drain and return the products to the same saucepan.
Meat and dressing, beans, bacon are also added here. Then transfer to beautiful dish and can be served immediately.

Tip: better to use homemade mayonnaise You can cook it yourself: mix an egg with mustard, lemon juice, salt, mustard and any vegetable oil. Choose different spices, mustards, or even vinegars for a more original flavor. The color can be given by a real orange yolk instead of a whole egg or turmeric. Use a mixer for the perfect creamy consistency.

Green beans salad

Green bean salad you need:

3 small cucumbers;
200 grams of shrimp;
Orange juice;
50 ml olive oil;
Spices;
100 grams of green beans;
White wine vinegar.

Cooking green bean salad:

Rinse green beans, dry and brown in a pan. Better to use a grill pan.
Boil and peel the shrimps.
Wash cucumbers and check for bitterness. If it is felt, cut off the skin. Cut into half rings.
Mix orange juice, vinegar, olive oil and spices. This will be the gas station.
Mix all the ingredients together with the sauce.

Tip: it is better to throw the shrimp into the already boiling water, where there is a lemon wedge, salt and a rosemary branch. Cook for up to 4 minutes, remove, cool. To clean: remove the head, pull the carapace by the legs, make an incision in the abdomen and pull out the intestine. If shrimp are used in a presentation, you can leave them with tails. Choose small-sized seafood for your salad. You can also add other seafood: cuttlefish, octopus, crab, lobster, mussels.

Asparagus bean salad

Healthy and delicious fish goes well with springy green beans, and it's not difficult to cook it. There is an even easier way: take canned food, which already contains all the necessary spices. The only thing left to do is vegetables.

Foods for salad with asparagus beans:

4 small tomatoes;
160 grams of green beans;
2 eggs;
100 grams of canned tuna;
Lemon juice;
30 ml olive oil;
Spices;
3 grams of mustard.

How to collect green beans salad:

Wash the tomatoes and remove the stalk, then cut into small slices.
Rinse the beans and cut off the ends on both sides, then cook for about 5 minutes and put them in ice. Pull out, cut into several pieces.
Mix lemon juice, spices, mustard and olive oil - this will be a dressing.
Take half the dressing and mix with the beans and tomatoes. Put on a dish.
Boil the eggs to a hard yolk, cool in water and remove the shell, then cut into 4 slices each.
Open a jar with canned tuna... Put it on a pillow of vegetables, put eggs next to it in random order. Drizzle over everything with the second part of the dressing.

Tip: you can cook tuna yourself: dip the fish in your favorite spices and fry in a pan with the addition of oil and soy sauce. Any vegetable oil can be added to the salad: corn, linseed, sesame. They are all very healthy and less high in calories than sunflower and olive, and the taste is much more pronounced.

Whatever you decide to cook green beans with, the resulting dish will certainly delight the body with taste and useful elements. Unripe beans help to improve digestion, so that after a snack there will be no feeling of heaviness. And all this for an insignificant amount of calories! Healthy and bright - this is what happens if you add asparagus beans even in the usual snacks. Find your favorite Korean style green bean salad recipe. Bon Appetit!

Fish can be cooked in a variety of ways. And one of the most common is baking fish in foil in a slow cooker. The dish turns out to be really tasty, healthy and very juicy. At the same time, it is really easy to cook it, you do not need to worry that it will burn, as it happens if you do not look at it in the oven. You can cook both river and sea fish, as a whole, and in parts.

There are a lot of recipes for cooking baked fish in foil in a multicooker, consider a few:

Recipe number 1: fillet with vegetables

Fillet.
2 tomatoes.
1 PC. Luke.
0.2 kg of cheese.
Seasonings to taste.
Mayonnaise or sour cream.
Foil.

Cooking process:

My fillet, wipe it.
Cut the tomato into slices, cut the onion into half rings, and slice the cheese.
The foil must be folded into a rectangle, the size of which depends on the size of the carcass.
Put the fillet in the middle, sprinkle with seasonings. Then grease with mayonnaise or sour cream.

In this recipe, vegetables are also baked with fish, so do not forget to put onions, tomatoes on top, then grease with mayonnaise or sour cream, and then cover everything with cheese. Close the foil and fasten the edges tightly.

We put the dish to bake for about half an hour.

For example, in the Redmond multicooker, you can select the mode.

We are waiting for completion heat treatment... And that's it, the dish is ready! Your loved ones will be glad to the prepared delicacy, because it has a very delicate taste.

Recipe number 2: chum salmon steak with tomatoes

For cooking you will need:

1 chum steak.
1 tomato.
Salt and seasonings to taste.

This fish in foil in a multicooker is also easy to cook:

Rinse the steak cold water and dry with a towel.
Sprinkle with salt on both sides and place on foil.
Cut off a thin slice of tomato and put it on the steak, and then sprinkle with spices.
Wrap the steak in foil. It is important not to leave gaps, because chum salmon will languish in its own juice.

The dish is cooked for half an hour in the "Bake" mode. This baked red fish turns out to be very tasty and tender.

Recipe number 3: steamed

Ingredients:

0.4 kg of salmon.
1 lemon.
1 carrot.
200 ml sour cream.
200 ml mayonnaise.
200 ml of water.
Spices to taste.

The fish is baked as follows:

Carrots are rubbed on a coarse grater.
The lemon is cut into rings.
The carcass is washed with running water and cut into portions.
Carrots are laid out on foil, on top of it - lemon, and then fish.
Mayonnaise with sour cream is mixed and greased with this fish, the foil is wrapped.

At the bottom of the multicooker, you need to pour water and put a bowl on top for steaming, fish is laid out here. We put on the "Steam cooking" mode and cook for about half an hour.

Fish delicacies baked in foil are tasty and healthy. Bon Appetit!

The multicooker is a multifunctional assistant in the kitchen for any housewife. It is easy and simple to cook your favorite dishes with it, plus everything, it will keep everything in the products beneficial features and vitamins. She can easily cope with the preparation of basic, meat and vegetable dishes, desserts and side dishes. And the fish in a slow cooker comes out just amazing.

The multicooker is so unique that it can not only bake, boil and fry food, but also steam it, thus performing the work of modern steamers. In the "Steam cooking" mode, we suggest you cook fish cakes.

Ingredients:

minced fish - 0.5 kg;
onion - 1 pc.;
garlic - 2 cloves;
white bread - 2 slices;
water - 200 g;
butter - 30 g;
salt, pepper - to taste.

Cooking fish cutlets in a slow cooker:

In a deep bowl, mix the minced fish with spices.
Together with minced fish chop the onion and garlic in a meat grinder.
Separately in a bowl with warm water put the loaf soaked. Squeeze it out with your hands and add to the minced meat.
In the minced meat, also put the egg beaten with salt and stir.
When you mix the minced meat well, you can form cutlets. To do this, with your hands soaked in water, mold cutlets from minced meat and place them on a special steaming bowl.
Pour about 1 liter of water into the multicooker bowl, place a container with cutlets and brush them with melted butter. Under closed lid Cook the patties on Steam for about 20 minutes.
When half of the set time has passed, turn the patties and leave in a slow cooker until tender.
If you follow all the rules for steaming fish cakes, they will steame well, turn out delicious and juicy.

Fish pie in a slow cooker

Delicate, juicy pie with fish will certainly work if you bake it in a slow cooker.

Ingredients:

dry yeast - 1 tsp;
onion - 1 pc.;
egg - 1 pc.;
vegetable oil- 3 tsp;
flour - 1 glass;
milk - 100 ml;
sugar - 1 tsp;
pollock (fillet) - 300 g;
potatoes - 1 pc.;
salt to taste.

Cooking fish pie in a slow cooker:

First, knead the dough. Dissolve sugar and salt in warm milk, dilute yeast.
Beat the egg into the flour and gradually add the warm mixture.
Mix everything well, add vegetable oil.
Substitute the dough until such a state that it will lag behind your hands.
Place the dough in a warm multicooker container for about 30 minutes to come up.
Wasting no time, rinse the pollock fillets, remove the bones and cut into pieces.
Grate or cut the peeled potatoes. Chop the onion into half rings.
When the dough comes up, take it out of the multicooker, wrap it with your hands and divide it into two parts.
Put part of the dough into the oiled multicooker bowl. Spread the fish fillets on top and season with spices. Place the onion next to the fish.
Next comes the potato layer.
Cover the filling with half the dough. Pierce the top layer of dough with a fork so that steam escapes and the dish is baked well.
Set the Baking mode and leave fish pie cook for 45 minutes.
A fish pie in a slow cooker will definitely not burn. Brush it with butter before serving.

Mackerel is delicious not only smoked and dried, but also baked. It's easy to cook, and the baked mackerel is very tender. Try to cook this fish in a slow cooker, the taste of mackerel will certainly delight you.

Ingredients:

mackerel - 1 pc .;
pepper, spices - to taste;
salt - 1 pinch;
onion - 1 pc.;
lemon - 1 pc.;
vegetable oil - 1 tbsp. l .;
any side dish.

Cooking mackerel in a slow cooker:

Cut the mackerel carcass, remove the entrails and peel it from the black film. This is a must, as the black film gives a bitter taste.
Chop the mackerel and rub with spices.
Place the lemon and onion rings between the fish pieces.
Lubricate the multicooker bowl with vegetable oil.
Add the mackerel and bake for 25 minutes on the Bake setting.
Place cooked baked mackerel on a plate and garnish with herbs as desired.

Fish soup in a slow cooker

A multicooker is capable of not only baking and frying, but also boiling. At the same time, fish soup in a multicooker turns out to be fragrant and rich.

Ingredients:

pink salmon or canned sardine - 1 can;
potatoes - 4 pcs.;
rice - 4 tbsp. l .;
onion - 1 pc.;
carrots - 1 pc.;
pepper, salt, spices - to taste;
sunflower oil for frying onions;
Bay leaf;
greens.

Cooking fish soup in a slow cooker:

Chop the onion and chop the carrots into slices.
Pour oil into the multicooker bowl and lightly fry the carrots, then add the onion to it and sauté until golden brown.
Then add the diced potatoes and washed rice.
Remember the pieces canned fish with a fork and send it to the multicooker with the vegetables.
Then pour in 2.5 liters of water, already hot and salted. Cover with a lid and cook all ingredients on Soup mode for 60 minutes.
Add the bay leaf to the soup about 5 minutes until tender. And when the specified time has elapsed, leave the soup to infuse under the lid for another 15 minutes. Sprinkle with fresh chopped herbs before serving.

Jellied fish in a slow cooker

Today, there is nothing surprising in the fact that fish aspic can be cooked in a multicooker. Modern technologies make the life of housewives in the kitchen much easier and more convenient. The so-called "fish jelly", a slow cooker will help you cook easily, and most importantly, quickly.

Ingredients:

salmon fillet - 0.5 kg;
catfish (head) - 1 pc.
onion - 1 pc.;
carrots - 4 pcs.;
water - 1.5 l.;
Bay leaf;
greens;
lemon - 1 pc.;
salt, spices - to taste.

Cooking aspic with fish in a slow cooker:

Cut the catfish head into several pieces and send to the multicooker.
Add the onion, carrots, cut into large pieces. Add bay leaves and spices.
Pour in water and cook for 15 minutes, setting the Soup mode in the multicooker. After that, in the "Stew" mode, leave the dish for a couple of hours.
After two hours, it is necessary to cool the broth and strain well through a gauze cloth. After completing this procedure, pour the broth back into the multicooker. Place the sliced salmon on top of it. Do not forget to add salt and cook aspic for 20 minutes in Soup mode.
Prepare a jellied dish. When it cools down, put the pitted fish pieces on a dish. Add chopped carrots to it and lemon wedges... Pour broth over everything and garnish with herbs.
In the refrigerator, the aspic will solidify and then you can serve it to the table.

Fish with tomatoes in a slow cooker

Ingredients:

fish - 1 kg;
onions - 3 pcs.;
salt and pepper to taste;
carrots - 3 pcs.;
vegetable oil;
tomatoes - 5 pcs.

Preparation stewed fish in a multicooker:

Cut the fish carcass (no matter what kind of fish you use) and cut into pieces. Fry it in a multicooker bowl.
Then wash the bowl, pour vegetable oil into it and fry the onions and carrots until golden brown.
After frying the fish and vegetables, put some of the onions and carrots in layers in a multicooker bowl. Then some chopped tomatoes. Gently distribute the fried fish on top of the vegetables so that the pieces do not fall apart. Sprinkle it with salt and pepper. Season to taste. Repeat the layer of onions, carrots and tomatoes. If there is fish left, then put the fish out. Cover it with a layer of onions and carrots.
Pour some water into the multicooker, close the lid and leave the fish and vegetables in the "Stew" mode for 60 minutes.
When the fish is done, place it on a plate. An ideal side dish for this dish is rice.

potatoes - 6 pcs.;

hard cheese - 100 g;

tomato - 2 pcs.;

mayonnaise - 100 g;

ketchup - 100 g;

salt and pepper to taste.

Cooking fish with potatoes in a slow cooker:

Peel the fish and remove the entrails from it. Rinse under the tap.
Rub the fish carcass with spices and set aside so that it is slightly marinated.
Cut the peeled potatoes into random pieces.
Grease the bottom of the bowl with oil and spread the potatoes on it.
Put the tomatoes, previously cut into rings, on the potatoes. Brush with mayonnaise and sprinkle with finely grated cheese.
Bake the fish and potatoes with the lid closed for about 60 minutes in the Bake setting.
The finished dish can be served with fresh herbs. The fish in the multicooker will not burn and will not be dry, and all the ingredients will perfectly combine together, creating a unique taste.

You can cook stewed, steamed or fried fish in a slow cooker, if desired. They also cook fish soup in multicooker, fish cakes, hodgepodge, casseroles.

Fish stew in a slow cooker with cauliflower

Ingredients:

1 kg fillet of any not too fatty fish;
1 pc of onion, sweet pepper and carrot;
½ a head of cauliflower;
pepper, salt, butter.

Carrots, onions and Bell pepper rinse, peel and cut into large pieces. Disassemble the cauliflower into inflorescences.

Put butter in the multicooker bowl. Simmer onions on it in the "Baking" mode for 7 minutes.

Add vegetables and washed gutted fish to the bowl. Season the dish with salt, pepper and add a little water. Cook fish in the "Stew" mode for 40-50 minutes.

Fish and chips in a slow cooker

Ingredients:

500 g fish fillet;
1 carrot and 1 onion;
2 tbsp / l of ketchup, sour cream and vegetable oil;
5 potatoes;
1 bay leaf;
pepper and salt.

Cut the fish into small pieces. Chop the onion into small cubes, grate the carrots.

Pour some vegetable oil into a saucepan of a multicooker. Put onions and carrots there. Place fish pieces on top. Put the dish to cook in the "Baking" mode for 20 minutes.

In 20 minutes. open the lid of the multicooker, mix all the ingredients and add ketchup and a little sour cream to the mass. Season with salt and pepper. Put bay leaves in a dish and stir again.

Remove the skins from the potatoes, cut them into cubes and season with salt. Put the potatoes in a slow cooker. Select the "Stew" mode and cook the dish for 1 hour.

Fish casserole with cauliflower in a slow cooker

Fish casserole with cauliflower

Products:

500 g fillet of any fish;
500 g of cauliflower;
1 onion;
3 eggs;
100 g of cheese;
1 tbsp / l paprika;
3 tbsp / l sour cream;
salt, herbs, vegetable oil.

Disassemble the cabbage into inflorescences and boil for 10 minutes. for a couple. Cut the onion into half rings, and the fish into slices. Grate cheese.

Pour vegetable oil into the multicooker bowl. Put onion there, on top of it - fish, and on top - cabbage.

Mix eggs in a bowl with paprika, sour cream and herbs. Season with salt and pepper. Pour the dressing into the bowl. Sprinkle grated cheese over the dish.

Close the lid of the multicooker and put it in the "Baking" mode. Cook the dish for about 40-45 minutes.

Fish with carrots, onions and sour cream

Ingredients:

500 g of fish fillet (preferably seafood);
one carrot and one onion;
100 ml sour cream;
1-2 peas of allspice;
5 black peppercorns;
black pepper and salt to taste;
ghee;
fresh herbs.

Defrost fillets, wash and cut into medium-sized pieces. Grate the carrots on a medium-sized grater. Cut the onion into thin rings.

Melt in a skillet melted butter... Fry the onion on it for a couple of minutes, then add the carrots and fry the vegetables for about 3 minutes more.

Put all the ingredients prepared in this way in a multicooker bowl and pour sour cream. Mix everything well. The sour cream should cover both the vegetables and the fish. Pour some water into the multicooker.

Set the "Stew" mode and cook the dish for 40 minutes. Shortly before the end of cooking fish with sour cream, add finely chopped herbs to the bowl.

Fish stew in a slow cooker with tomato sauce

Braised fish

Ingredients:

800 g fish fillet;
one carrot and one onion;
3 tomatoes;
sugar 0.5 h / l;
salt and spices to taste.

Rinse and peel vegetables and fish. Grate the carrots on a coarse grater, chop the onion very finely. Cut the fish into pieces.

Pour vegetable oil into the multicooker bowl, put onions and carrots in it. Arrange the pieces of fish on top.

For the sauce, grate the tomatoes in a small bowl. Add salt, sugar, spices to the mass. Mix everything thoroughly.

Pour the sauce into the multicooker bowl and mix everything well. Set the "Stew" mode and cook the fish for 50 minutes.

How to cook fish casserole in a slow cooker

Fish casserole

Ingredients:

500 g of sea fish;
100 g of cheese (hard);
2 eggs;
1 pc of onion and carrot;
salt, pepper, sunflower oil;
80 ml of milk;
a handful of bread crumbs.

Soak crackers in milk. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil in a multicooker in the "Baking" mode until tender.

Grind the fish fillet into minced meat in a meat grinder. Stir in the soaked crackers. Pour the rest of the milk into the minced meat, add fried vegetables, eggs, pepper and salt. Mix everything thoroughly.

Transfer the mass to a multicooker bowl and smooth well. Switch on the Bake mode and cook the casserole for 30 minutes.

Grate the cheese. After 30 min. put it in a casserole bowl. Switch on the Baking mode again and cook the dish for another 10 minutes.

Fish casserole with potatoes

Ingredients:

500 g fish fillet;
5 potatoes;
1 onion;
2 tomatoes;
2 cloves of garlic;
100 g sour cream;
100 g of cheese;
dill, pepper.

Wash the fish fillet and chop into pieces. Cut the potatoes into thinner slices, the onions into half rings, and the tomatoes into wide rings.

Mix sour cream with finely chopped dill and crushed garlic. Put potatoes in the multicooker bowl, pour sour cream sauce, salt and pepper. Place the fish on top of the potatoes. Pour sauce over everything again.

Place onion and tomatoes on top. Spill the sauce over them. Sprinkle cheese on the dish and cook in the "Bake" mode for an hour.

Fish hodgepodge in a multicooker

Fish hodgepodge in a slow cooker

Ingredients:

500 g pink salmon fillet;
1 can of olives;
5 pickled cucumbers;
2 carrots;
1 onion;
some celery;
2 pickled tomatoes;
7 potatoes;
Dill.

Finely chop the onions and carrots, and mash the salted tomatoes with a fork. Put vegetables in a multicooker bowl and add some vegetable oil to the mixture. Cook the dish in the "Baking" mode for 10 minutes.

Cut the pickled cucumbers into thin slices and put into the multicooker bowl. Cook the hodgepodge for another 10 minutes.

Peel and cut the potatoes. Add some water to the multicooker bowl. Put potatoes in the tomato mass. Put coarsely chopped fish with potatoes.

Turn on the "Stew" multicooker mode and cook the dish for 1 hour. For 10 minutes. until the hodgepodge is ready, add olives, celery and dill to it. If you wish, you can pour into a hodgepodge and a little brine from under the olives.

Step-by-step recipe for cooking fish soup in a slow cooker

Ear in a multicooker

Ingredients:

500 g pink salmon;
4 potatoes;
onions, carrots - 1 pc each;
50 g of celery;
salt and herbs;
1 tomato.

Clean the fish, leaving the head, fins and tail. Cut the pink salmon into large pieces... Peel the potatoes and cut them into small pieces. Slice the carrots into thin slices.

Cut the onion and tomatoes into small cubes, and the celery into slices. Place all vegetables in the multicooker bowl. Place pieces of fish on top of them.

Pour water into the bowl just below the top mark. Season the soup with salt, pepper, add a little seasoning. Close the lid of the multicooker, set the "Stew" mode and cook the dish for 1 hour.

In 10 minutes. before the end of cooking, add herbs and spices to the ear. Place 2 bay leaves. At the final stage, set the "Heating" mode in the multicooker and leave the soup to infuse for another 10 minutes.

Fried pink salmon in a slow cooker step by step

Fried pink salmon in a slow cooker

Ingredients:

1 pink salmon;
spices, salt, vegetable oil.

Peel the pink salmon from the scales and remove the insides from it. Rinse the fish and cut off the fins. The head should also be removed. If desired, fish can be cleaned from small bones.

Combine spices and salt in a bowl. If necessary, grind the mass into powder with a kitchen hammer. Thoroughly sprinkle the fish inside and out with spices. Leave the carcass to marinate at room temperature for 40 min.

Cut the fish into portions that are not too thin. Pour into the multicooker bowl vegetable oil and warm it up. Put the pieces of marinated fish in the butter. Turn on the "Fry" mode and cook pink salmon for half an hour.

Steamed fish in a slow cooker

Ingredients:

500 g of red or white fish;
sunflower or olive oil;
some lemon juice;
2 cloves of garlic;
provencal herbs;
dried herbs;
pepper, fish spices, salt to taste.

Rinse the fish, clean the insides, cut off the fins and head and dry. Peel and mash the garlic.

Add to olive oil Provencal herbs and lemon juice. Put the garlic gruel there. Mix everything thoroughly.

Rub the fish with salt and spices. Spread it with butter and herb sauce. Sprinkle the fish with dried herbs.

Set the multicooker to the appropriate mode. Pour water into it and put a special container. Place the fish in a container and cook for about 15 minutes.

Fish with rice and vegetables in a slow cooker

Fish rice with vegetables

Ingredients:

600 g of sea fish;
rice and green beans - 1 tbsp each;
½ cup corn;
2 tbsp / l vegetable oil;
carrots and onions - 1 pc each;
salt and spices for fish.

Rinse the rice thoroughly several times. Cut the fish fillet into slices lengthwise. Chop carrots and onions into cubes of the same size.

Pour vegetable oil into the multicooker bowl. Put vegetables there and lightly fry in the "Pilaf" mode. Add chunks of fish to the bowl, put spices, green beans and corn there. Mix everything well.

Sprinkle rice over vegetables and fish. Pour in water so that it covers the ingredients by about two fingers. Salt the rice, close the lid of the multicooker, set the "Pilaf" mode again and cook the dish for half an hour.

After this time, open the lid and remove the sample. If the rice is a little too tough, turn on the Keep Warm function and leave the food to warm for a few more minutes.

When preparing this dish cauliflower may be substituted for broccoli. You can also make fish with both types of cabbage.