You are about to cook fish in a slow cooker. Where to begin? How to choose a mode to make it tasty? These and other questions arise when you have to cook fish for the first time. But everything will work out the first time.
Pick your recipe
You will need
- Fish (peeled) - 1.5 kg
- Sour cream - 200 g
- Water - 50 ml
- Onions - 1 pc.
- Carrots - 1 pc.
- Spices for fish - 20 g
- Black pepper - 5 g
- Salt - 1.5 tsp
Instruction manual
1
Clean the fish from scales, gut, wash, cut into pieces. Leave the head and tail for the fish soup, we will work with the rest.
2
Sour cream (any fat content) put in a bowl.
3
Put spices for fish in sour cream. Ready mixes of spices, as well as peppers, salt, basil, etc., are suitable. By the way, if the ready-made mixture for fish is salt-free, add salt separately. Sour cream should be well salted.
Mix the spices with sour cream.
4
Coat each piece of fish well with sour cream and put in a slow cooker.
5
Circle onions and carrots and add to the fish.
Add water to the multicooker, add salt, pepper and put on the "stewing" mode for half an hour.
In principle, after this the fish can already be eaten. But if you want it to become even tastier and an appetizing crust appeared on it, we will prepare it further.
6
Remove the bowl from the multicooker, drain the excess water (leaving only a little bit at the bottom) and put it back into the multicooker in the “baking” mode for 20-30 minutes.
7
Get our fragrant fish out of the slow cooker.
8
Cover the crock-pot with a plate and turn over quickly. Here's a crust of our fish.
note
Before putting the fish for baking, make sure that there is a little water left in the multicooker. If there is no water at all, the fish’s crust may become not burnt, but burnt.
Useful advice
The fish can be pre-cooked and not cooked, and cooked only in the "baking" mode. But with preliminary quenching, it becomes softer.