Perch is a tasty healthy fish.
Her meat is rich in various trace elements, protein, does not have excess fat. River and sea bass are different from each other, however, both of them can be the basis for tasty healthy dishes.
It will help to cook them in a slow cooker - you can bake perch in it, stew, boil, steam.
Fish in a slow cooker cooks quite quickly and simply, if it is properly pre-prepared.
Basic principles of cooking perch in a slow cooker
Tasty and not very bony meat of river perch is often not popular because of the scales, which are difficult to remove. From this begins the preparation of fish. To make it easier to remove the scales, perch should be doused with boiling water. For easier cleaning, you can use special knives, scrapers, graters.
It is also better to remove hard fins from the perch.
With sea bass, if not processed, do likewise. However, it is often sold ready-made, and sometimes even in the form of a fillet.
To prepare river and sea perch in a slow cooker, use the Cooking, Steaming, Frying, Baking, Stewing and others modes.
Perch is cooked with onions, carrots, tomatoes, cheese, potatoes, sour cream, eggs, milk, various seasonings and spices are used.
River bass in a slow cooker - easy and tasty
This recipe uses fish fillets, although you can grill whole perches, but simply cut large ones into pieces. True, then you will have to tinker a bit with the bones already on the plate. Fish according to this recipe is similar to fried, but more juicy.
Ingredients
• About a kilogram of river perch
• Salt
• Black ground pepper to taste
• A piece of butter - optional
• Vegetable oil for frying.
Cooking method
Clean the perch from the scales, gut, cut the fins, remove the head.
Cut the fillet or - if desired - just cut it into pieces.
Grate the pieces well with salt and pepper.
Pour vegetable oil into the multicooker bowl and put a piece of butter.
Put the fish in one layer and turn on the frying mode for seven minutes.
At the end, turn the pieces over and turn on again for seven minutes.
If not a filet is fried, but a whole piece of fish, then increase the time to ten minutes.
At the end of frying, let stand in the slow cooker for about five minutes and serve.
Steamed perch with vegetables in a slow cooker
Steamed river bass is a diet dish. It is prepared simply, the minimum of ingredients - fish, salt, spices. However, you can make this dish more saturated, at the same time providing it with a vegetable side dish.
Ingredients
• A half kilogram of perch fillet or a little more if the whole fish is taken
• Large onion
• Carrot
• Several cherry tomatoes or one large
• Two to three potatoes
• Salt
• Spices - herbs of Provence, seasoning for fish or any other
• A little olive oil.
Cooking method
If the fish is whole, prepare it by cleaning and removing the fins. Butcher on filet.
Sprinkle the fillet with salt and spices, lay on a steaming plate, greased with oil.
Cut the onion into rings and fold over the fish.
Chop the carrots with cubes or slices and lay on the onion. Add a little salt at will.
Top layer - chopped tomatoes.
Peel the potatoes, cut into circles and overlay the fillets at the edges.
Put in a slow cooker in Steam cooker mode for 20 minutes - this will be enough for the readiness of fish and vegetables. If the potatoes turn out to be damp, add 10 minutes.
Canned perch in a slow cooker
A wonderful blank for the hostess, who immediately got a lot of perches. The slow cooker will help to stew the fish until completely soft, and the spices will make the canned food fragrant and tasty. You can make canned foods without vegetables, but with carrots and onions they are much tastier.
Ingredients
2 kilograms of fish
Two to three onions
A couple of carrots - optional
3-4 tablespoons of tomato paste, if canned food is needed in tomato
Half a glass of oil
Salt
Ground black pepper
Five peas of allspice
A pair of bay leaves.
Cooking method
Prepare the fish according to the rules - clean, remove fins and heads.
Small perches can be cooked with pits - they will boil in the process. And from large it is better to remove the spine.
Peel the onion, chop into cubes.
Peel and grate the carrots or cut into strips.
Pour oil into the slow cooker, put onions, set the Frying mode for 10 minutes.
Then add carrots and fry for another five minutes.
Put the tomato paste, mix with vegetables, lay the fish on top, sprinkle with salt, add spices.
Pour a glass of water and put on Extinguishing mode for an hour and a half.
After cooking, put the hot mass in banks and tighten.
Keep refrigerated. You can not roll up, but use immediately.
Perch cutlets in a slow cooker
You can not only cook something from a carcass or fillet of perch, but also make cutlets from it. Put them out in a delicious sauce and serve with potatoes!
Ingredients
Perch fillet - grams 600
Large onion
Semolina spoon
Two spoons of sour cream
Garlic clove
Flour spoon
Vegetable oil
Salt, ground black pepper
A pinch of turmeric is optional for the color of the sauce.
Cooking method
Cut the fish fillet into pieces and grind in a meat grinder with onions. You can grind the fillet with a blender.
Add semolina to the mass, salt, pepper, mix and let stand for 15 minutes to swell the semolina.
Make round patties, roll in flour, put in a multicooker preheated in the Frying mode, leave for 10 minutes.
Chop the garlic finely.
Flip over to the other side, put garlic around the patties, add flour and fry for another five minutes.
Mix sour cream with turmeric, add about a glass of water and pour the mixture into cutlets.
Set Extinguishing mode to 15 minutes.
After the signal, let the patties stand closed for a few more minutes and then serve.
You can do the same without sauce - when the meatballs are fried on the other side, pour a couple of tablespoons of water and put on Braise or Roast for five to ten minutes.
Sea bass in the multicooker fragrant
Sea bass is also useful as a river, you can also prepare a lot of wonderful dishes in a slow cooker from it. This is a simple recipe, in which spices play an important role.
Ingredients
• A kilogram of fillet of sea bass
• One onion
• 3-4 cloves of garlic
• Rusks for breading
• Black pepper peas - a few pieces
• Bay leaf
• Two glasses of water
• Butter - a couple of spoons
• Salt to taste.
Cooking method
Cut the fish into pieces, add salt, bread in breadcrumbs.
In the Frying mode, hold for five minutes on each side.
Peel and chop the onion in the meantime.
Grind peeled garlic.
Put vegetables on top of the fish, add bay leaf, peppercorns.
Pour in water and put on Extinguishing for half an hour.
Serve deliciously with a circle of lemon and herbs.
Fried sea bass in a slow cooker
Of course, it’s more common to fry fish in a pan. But some housewives generally use only a slow cooker for cooking. There are pluses to frying fish in it - there is no spray of oil, the fish will not burn and cook well inside and out. The recipe is very simple and delicious.
Ingredients
Gram 700 perch
Salt to taste
3-4 tablespoons of oil
Ground black pepper
Lemon juice
Flour for breading.
Cooking method
Gut the fish, clean it from the scales, remove the head, tail and side fins.
Cut into small pieces.
Salt, pepper, sprinkle with lemon juice and vegetable oil - about a spoon. Mix. Thanks to the oil, the fish will be juicier and richer.
After about ten minutes, pour oil into the bowl of the multicooker and heat up in the Frying mode.
Put the pieces of fish, add 10 minutes and let fry.
Turn over, set Fry for another 10 minutes.
Fish cooked in a slow cooker is ready!
Sea bass in a slow cooker under a cheese and vegetable coat
This option can be used for family dinners, and for festive feasts, which are suitable for both portioned fish and a large layer of baked crucian carp under vegetables with cheese crust. By the way, this dish will be delicious in the cold.
Ingredients
• A kilogram of sea perch
• Two large onions
• Carrot - optional
• Two tomatoes
• A couple of spoons of tomato paste, sauce, ketchup
• A pair of medium bell peppers
• A slice of fresh hot pepper such as chili, jalapenos or other
• Two spoons of sour cream
• 300 grams of cheese
• Salt, spices for fish
• Vegetable oil.
Cooking method
Clean and cut the fish on a filet.
Salt, sprinkle with spices.
Peel the onion and carrot, chop lightly and fry in a spoon of vegetable oil.
Add chopped tomatoes and chopped peppers.
Slightly put out, put the tomato, mix and remove from heat.
All this can be done in the multicooker in the Frying mode or in a frying pan.
Grease the bowl of the multicooker with oil, put the fish tightly.
I overthrow the vegetables. Grease with sour cream.
Cover with grated cheese.
Set the baking mode for 40 minutes.
If desired, you can first fry the fish. And you can fry neither vegetables nor fish - put them raw under the cheese. There will be an easier option.
This dish does not require a side dish, although it will be delicious to serve with rice.
Tricks and secrets of cooking river and sea bass in a slow cooker
To make the fish softer, not dried, saturated with aromas of spices, before cooking in any way it would be nice to sprinkle with vegetable oil and leave to lie down.
Instead of the Stewing or Baking mode, you can use the Pilau mode - there will be something in between the first two: elastic but stewed fish and whole, not cooked and not fried vegetables.
Instead of salt, you can use soy sauce, especially if the fish is steamed.
When frying, stewing, baking fish, you can also cook a side dish of vegetables, rice, placing them on the upper grill.
The perch’s ear will also be tasty in the slow cooker. They cook it like a regular soup, after making a broth from the bones and fins, and put the fillet in it along with the vegetables.
