Crucian carp is a tasty fish that has one significant drawback: it is very bony. To receive true pleasure from the use, it is necessary to prepare it correctly. One of the simplest and most affordable ways with which delicious and delicate fish dishes are prepared is in a slow cooker. A selection of popular recipes can be found in the article.
Selection and preparation of ingredients
For cooking in a slow cooker, it is better to choose fresh crucians. Quality fish have a pleasant smell, transparent eyes, and there are no blood stains on the body. The carcass should be cleaned and washed well. Then you need to cut off the tail, fins and head. If required in the recipe, crucian carp must be cut into portions.
Important! To get rid of the smell of mucus, the fish, fully prepared for cooking, is washed with a trace of acidified water with table vinegar.
Recipes for cooking crucian in a slow cooker
Crucian carp is tasty and tender if cooked in a slow cooker. When cooking with vegetables, in sour cream, with sauce, full-fledged second courses come out. You can safely serve them for dinner. Fried or steamed fish will perfectly complement any side dish, be it potatoes, porridge or pasta.
Stew in sour cream
3 60 minutes
Nutritional value per 100 g:
Cut the onion into strips. Pour oil into the multicooker. Fall asleep onion. Activate the "Frying" mode.
Straw carrots and celery. Attach to the bow.
Grind the mushrooms in circles. Add to frying vegetables.
Incise fish carcasses so that the bones become smaller. Salt and pepper them.
Pour sour cream into vegetables. Grind the zest and add to the bowl. Salt, pepper, pour nutmeg.
Fry everything for a couple of minutes. Remove the bowl and vegetables from it. Wash the dishes. Pour oil into it again. Roll fish carcasses in flour.
Put in the bowl. Set the "Frying" mode.
Wait until the fish is almost ready. Pour in a bowl a mixture of vegetables with sour cream.
Activate Extinguishing mode. Garnish stewed fish with olives, lemon, herbs.
Cut the onion into strips. Pour oil into the multicooker. Fall asleep onion. Activate the "Frying" mode.
Straw carrots and celery. Attach to the bow.
Grind the mushrooms in circles. Add to frying vegetables.
Incise fish carcasses so that the bones become smaller. Salt and pepper them.
Pour sour cream into vegetables. Grind the zest and add to the bowl. Salt, pepper, pour nutmeg.
Fry everything for a couple of minutes. Remove the bowl and vegetables from it. Wash the dishes. Pour oil into it again. Roll fish carcasses in flour.
Put in the bowl. Set the "Frying" mode.
Wait until the fish is almost ready. Pour in a bowl a mixture of vegetables with sour cream.
Activate Extinguishing mode. Garnish stewed fish with olives, lemon, herbs.Video recipe
Did you know? The first multicooker, which could perform a minimum of functions, was released in the 90s of the twentieth century in China. It was developed on the basis of an electric rice cooker, invented in Japan and produced in the country since 1945.
With vegetables
250 minutes
Nutritional value per 100 g:
- Pour vegetable oil into the unit bowl.
- Cut onions in half rings, tomatoes - slices, pepper - cubes, potatoes - in circles.
- Cut the peeled and gutted fish into portions.
- Place vegetables and fish in a cooking bowl.
- To fill with water.
- To salt.
- Throw bay leaf.
- Activate Extinguishing mode.
- Stew for 20-30 minutes (until potatoes are ready).
- Garnish with greens before serving.
Fried
3120 minutes
crucian (medium size)
3 pcs.
Nutritional value per 100 g:
Salt the cleaned and washed fish and refrigerate for 1 hour. Pour oil into the bowl.
Activate the "Frying" mode. Set the timer for 1 h, temperature - + 160 ° С. Wait for the bowl to warm up. Drive the egg into a bowl, salt and beat.
Pour into fish. Mix.
Roll fish carcasses in flour. Put one in the bowl.
Fry until golden brown on both sides (about 10 minutes). Fry all carcasses in turn.
Salt the cleaned and washed fish and refrigerate for 1 hour. Pour oil into the bowl.
Activate the "Frying" mode. Set the timer for 1 h, temperature - + 160 ° С. Wait for the bowl to warm up. Drive the egg into a bowl, salt and beat.
Pour into fish. Mix.
Roll fish carcasses in flour. Put one in the bowl.
Fry until golden brown on both sides (about 10 minutes). Fry all carcasses in turn.
Important! Heat treatment of crucians in a slow cooker is allowed to be carried out both with the lid open and closed.
For a couple
140 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Wash the fish carcass, clean, remove the tail, fins and head.
- Gut the fish.
- Rinse the carcass again and dry with a paper towel.
- Pour in a bowl of soy sauce, add seasoning, pepper, salt.
- Place the crucian carp on the foil, pour over the sauce.
- Foil the fish tightly.
- Pour water into the bowl.
- Set the steam sieve.
- Put fish in it.
- Select the “Steam” program.
- Set a timer for 30 minutes.
- Close the cover.
- Cook until a beep sounds.
Did you know? Beluga is considered the largest freshwater fish in the world. It is known that the largest representative of this species, ever caught, weighed 1580 kg and had a body length of 7.5 m.
So, if you cook crucians in a slow cooker, you can soften their bones as much as possible, as a result of which the fish becomes soft and juicy. Using the stewing, frying and steaming recipes described above, you can quickly and easily prepare a delicious and healthy dinner.
