Hello, friends! Today I will tell you how to make steamed minced chicken cutlets with fresh cabbage in a pressure cooker. But, since I always cook them in silicone muffin tins, then chicken Cutlet, in the usual sense, is not very similar to my dish. Actually, you can do without molds and do everything traditionally - form balls or cutlets from the same cutlet mass, put them in a steamer container and turn on the multicooker with the same settings, as written in the recipe below.
Preparation: sprinkle the fish with seasoning, pour over the marinade and sauce, and leave to marinate for 15 minutes. Place washed rice on the bottom of the multicooker, add water and salt. Line a steaming dish with foil, place the fish, wrap it, leaving a small hole. Place the bowl in the multicooker. Set the “Steamer” or “Pilaf” mode.
Today I will tell you how to prepare lean cabbage rolls with rice and vegetables in a slow cooker. Rice can be added raw to the stuffing for cabbage rolls; it steams well in the “Stewing” mode, so you don’t have to pre-boil the cereal. To prepare cabbage rolls, you can use any cabbage. I used Beijing, it is softer. The result is a fragrant, juicy and very tasty dish for a Lenten table or diet food.
Fish dishes in a slow cooker, dietary recipes. All latest information as of November 30, 2017.
Here you will get acquainted with recipes for cooking fish in this kitchen appliance. Salmon, flounder, pike perch, sole and other fish always turn out excellent. Fish cooked in multi will never burn, fall apart or overcook, no matter how it is cooked.
Wash the salmon fillet, dry it and cut into small pieces. Place the fish on a vegetable bed, salt and sprinkle with pepper. Top the pike perch with tomato sauce. Cook the dish in the “Stew” mode for 1.5 hours. Serve steamed vegetable mixture or mashed potatoes as a side dish for fish.
You can cook carp in a slow cooker in different ways. Our website has excellent recipes for baked and fried fish (read the recipe here), as well as casseroles and fish pies. So, if you couldn’t resist while walking through the market and bought fresh fish, this article is for you! There were several carps on my table today. Its meat is perfectly digestible and is a source of protein and calcium. Need carp remove scales, remove entrails, gills and rinse thoroughly with water. Then there are several options: fry in pieces, bake or boil the fish soup. I cut the carp into pieces and fried it in a frying pan, and decided to cook a light fish soup from the heads and tails. My youngest son is only 3.5 years old and he absolutely refuses to eat...
Steamed fish stewed in a slow cooker - cooking recipes. Last news.
Soup with nettle, sorrel and meatballs, cooked in a pressure cooker, is not only tasty, but also good for you. After all, nettle contains a whole complex of minerals that help relieve fatigue and restore strength. And in terms of volume, the nettle in this soup is larger than sorrel. The sorrel is just to add sourness to the dish. In order for the soup to cook faster and be “lighter”, I do not cook it with whole piece meat, and with meatballs.
Dietitians recommend eating at least 3 servings of fish per week. A standard serving is 100 g of cooked fillet without skin and bones. As a side dish for dietary fish, boiled or baked vegetables are prepared - cabbage, potatoes, carrots, peas or asparagus. You can serve the fillet without a side dish. To enhance the taste, the fish can be poured with freshly squeezed lemon juice and sprinkled with white pepper.
Friends, today I will introduce you to another dish that uses turnips. This is millet porridge with turnips in milk, which I will cook in the Oursson MP5010PSD multi-pressure cooker. The origins of the dish should be sought in Karelian cuisine. They loved and valued millet porridge with turnips for its nutritional value and taste. It was prepared with both milk and water. In remote Karelian and Arkhangelsk regions, millet milk porridge with turnips is still cooked today. There are no Russian stoves in our modern houses. But we have multicookers, where we cook millet milk porridge with turnips. Moreover, our porridge will be no worse than that of the Karelian housewives.
Ingredients: 500g fish fillet, 1 carrot, 2 onions, 100g grated Parmesan, parsley, dill, celery, vegetable oil, salt, spices.
All that remains is to set up the device by setting the “Steaming” mode and the time for 20-30 minutes. Most likely, the potatoes and fish will be ready at the same time. But if the potatoes seem damp, they should be left for a few more minutes. After the side dish is fully prepared, you can season it with pre-chopped parsley.
Universal recipes for fish dishes in a slow cooker. All news.
Now it's time to prepare the potatoes. It needs to be washed from dirt and peeled. It is better to use young potatoes. Then you need to pour clean water into the multicooker bowl and place the entire future side dish there. You should also remember to pre-salt the potatoes by adding about 2 teaspoons of salt to the water.
Fishing, like hunting, is the most ancient way of obtaining food, and it is not surprising that there are a huge number of recipes for preparing fish. With the advent of new kitchen appliances in our lives, cooking recipes changed taking into account new conditions - if at first the fish was simply fried over a fire, then in an oven, then in a frying pan or in the oven, now, thanks to our kitchen assistants, it can be cooked in a variety of ways .
How to bake fish in a slow cooker? Simply and easily! And if it is also mackerel, you are guaranteed to get an excellent result, because this wonderful fish has a great taste, even without seasonings and spices! Before we start “creating”, I want to say that fish must be included in the diet at least once a week, it’s not for nothing that there was a fish day in the Soviet Union. Mackerel is necessary for children, because it strengthens teeth and bones, increases hemoglobin, and strengthens the immune system. A child only needs a few pieces a week to get all of the above. We girls need to eat this kind of fish more often in order to have beautiful hair, skin and strong nails. ...
Wash the cod fillet, pat dry with a paper towel and cut into 4 pieces. Chop the onion into rings. Cut out large squares of foil, place the onion in the center of each, and place the cod on top. Season each serving with salt and pepper, add pink peppercorns, finely chopped parsley and freshly squeezed lemon juice.
Any fish fillet (hake or pollock) - 1 kg. Champignoni-0.5 kg. Lemon-1/4 pcs. Butter-100 gr. Cream-200 gr. Flour-2 tbsp. Carrots, onions - 1 pc. Salt, pepper to taste. Greens for decoration.Until today, it never even occurred to me to cook fish with mushrooms in a slow cooker. In my case, this is cod and wild mushrooms (but, as it seems to me, it can be prepared from any fish, and replace wild mushrooms with champignons). I probably wouldn’t have known how incredibly delicious it was if it weren’t for chance. Although, it would be more correct to say, circumstances. After all, it was thanks to circumstances that I cooked cod with mushrooms in a slow cooker for the first time today.
Ingredients
- Cod - 800 gr. (approximately)
- Fresh mushrooms (forest or champignons) - 400 gr.
- Onions - 2-3 pcs.
- Lemon - ½ pc.
- Salt - to taste
- Pepper (black, ground) - to taste
1. We will need fresh wild mushrooms that do not require pre-boiling. As a rule, these are chanterelles, boletuses, and boletuses. But be sure to carefully sort the mushrooms, clean them of dirt, pine branches, and needles. Then we wash and chop. And cut the defrosted and washed cod carcass into portions. If the fish has a head and giblets, then, of course, before this we clean, gut, cut off the head, tail and fins. So, the cod was cut into pieces. Next, sprinkle them with lemon juice, salt and pepper. Let the fish lie there. At this time we will peel and chop the onions and proceed to the next step.
2. Pour oil into the multicooker pan and add the mushrooms. Turn on the multicooker to “Baking”. We will fry the mushrooms alone for about 6-8 minutes, do not close the lid. To prepare this dish, I did not allow all the moisture to evaporate from the mushrooms. 
3. Add onion to the mushrooms. Stir and continue frying for another 5-6 minutes. Let's turn off baking. 
4. As I already noted in step 2, I don’t allow the moisture to completely evaporate. And by the time “Baking” is turned off, the fried mushrooms and onions look like this (see photo). 
5. Place the cod on the onion-mushroom “pillow”. If the pieces do not fit in one row, place them on top of the first. Then, we close the lid, select the “Fish” mode and time 20 minutes. I'll make an explanation. In Oursson MP5010PSD this mode operates without pressure, and the approximate temperature level is 120 degrees. If I were preparing the dish in my other multicooker (Redmond M170), I would set the “Stewing” mode (product “Fish”). 
6. After the signal, the dish is completely ready. We can carefully remove the fish onto a plate. And place the mushrooms on top or next to it (as you like here). 
How can you not only enjoy the taste, aroma and attractiveness of cooked food, but also enjoy the very process of creating your favorite dish? It’s very easy if you take advantage of the wide capabilities of a smart kitchen gadget. Everything is like in a fairy tale: according to the pike's command, according to our wishes - cook the fish in a slow cooker!
Hake, blue whiting, pollock or cod are suitable for preparing this healthy dish with a spicy twist. A fragrant marinade with a subtle acidity will imbue the fish with the aroma and juice of fresh vegetables.
Ingredients:
- bulbs - 2 pcs.;
- salt - 20 g;
- regular sugar - 10 g;
- tomato paste - 150 g;
- Bulgarian pepper;
- apples (certainly sour) - 2 pcs.;
- cod fillet - 1 kg;
- vegetable oil - 60 g;
- sweet carrots - 2 pcs.;
- peppercorns (3 pcs.), bay leaf.
Cooking method:
- First, let's make the marinade. Install the “Frying” program. Pour fresh oil into the multicooker bowl, add the peeled, washed and chopped onions into half rings. Stirring continuously, fry the vegetables until the pieces become transparent.
- At the same time, cut the peeled carrots into circles or coarsely grate them. Remove the seeds from the pepper, divide the fruit into 4 parts, then chop into strips. Add the prepared vegetables to the onion and continue the heating process for another 10 minutes.
- Cut the peel off the apples, finely grate the pulp and add it to the rest of the dish. Season the food with salt, sugar, tomato paste, spices and don’t forget to mix everything. We leave the unit on the same program until the vegetable marinade begins to boil.
- Cut the cod fillets, washed and dried with napkins, into pieces. We will not fry the fish as we usually do. In the pan of the device, a wonderful vegetable marinade is already exuding its fragrant odors, which will provide the dish with a delicious flavor bouquet.
- Place the fish in the resulting mixture, completely immersing the fillet pieces in it. Add a laurel leaf. Turn on the “Extinguishing” program, select the time on the display for 1 hour. The further process takes place without the “human factor”, that is, without us.
- When the appliance has finished working and the bowl of food has cooled down, put it in the refrigerator. Marinated fish is especially good when served cold. But this is a matter of taste!
Place the pieces on plates. Stir the contents of the bowl and generously pour the aromatic mixture over each serving.
Steamed fish in a slow cooker
This is the simplest, most convenient and fastest way to prepare a satisfying, appetizing and healthy dish for the body. See for yourself the results!
Grocery list:
- ripe tomatoes - 2 pcs.;
- olive oil - 60 ml;
- lemon;
- fresh fish - 500 g;
- bow feather - 5 arrows;
- sweet carrots;
- seasonings, salt, spices;
- ground pepper;
- parsley, dill - 1 bunch each.
Preparation procedure:
- We clean the fish from scales, cut off the head and fins. We gut the carcass, wash it under running water and pat dry with paper towels.
- Treat the prepared product with salt, pepper and spices, season with lemon juice and leave in the aromatic composition for 2 - 3 hours.
- Wash all the vegetables and table greens well. We cut the tomatoes into thin slices, chop the carrots into strips, and finely chop the fresh herbs.
- Grease the grate of the steam container of the multicooker with oil and lay out the pieces of marinated fish, placing them slightly apart from each other. Pour boiled water into the bottom of the bowl, turn on the “Steam” mode and set the time to 30 minutes.
- Serve the dish with a side dish of rice and a light vegetable salad.
Steamed fish is an ideal duet dish, representing a harmonious combination of tastes and aromas of various products.
With potatoes
Guests are on the doorstep, and we still have a horse on the stove? No problem. Stewed fish and potatoes will appear from the slow cooker before friends have drunk a glass of aperitif preceding the feast.
List of components:
- ripe tomatoes - 3 pcs.;
- olives or olives - from 10 pcs.;
- potatoes - 4 pcs.;
- cucumbers (salted or pickled) - 3 pcs.;
- fish (frozen or fresh) - 500 g;
- bulb;
- vegetable oil - 40 ml;
- sour cream - 100 g;
- salt, herbs, pepper.
Cooking process:
- We remove the frozen fish from the chamber in advance, leave it in the room for natural thawing, then clean it, gut it and cut it into portions. We remove the head and fins and then use them for other purposes (for example, making soup).
- We peel the onion and chop it into half rings. Divide the potatoes into cubes, chop the peeled carrots into strips, and cut the tomatoes into slices. Turn on the multicooker to the “Baking” mode, pour fresh oil into the bowl, lay out the chopped vegetables and fry them until soft.
- Next, add the chopped cucumbers and simmer for 10 minutes without changing the device program.
- Add potatoes, olives cut into rings or olives, as well as pieces of fish to the products. Season the ingredients of the dish with salt and, if desired, pepper. Set the “Extinguishing” program for 1 hour.
- At the end of the unit’s operation, place the chopped herbs in the bowl and leave the device on heating for 15 minutes.
We place the delicious pieces on a serving plate, beautifully place the potatoes and vegetables next to them and serve the dish to the table.
How to cook fish in foil in a slow cooker
The method of obtaining healthy food in metal paper has today become a real hit in the culinary arts. It is especially convenient to cook fish in foil using your favorite kitchen appliance.
Required Products:
- vegetable oil;
- cheese - 100 g;
- onions - 3 pcs.;
- ripe tomatoes - 2 pcs.;
- homemade sour cream - 200 g;
- tilapia fish (fillet) - 3 pcs.;
- mayonnaise - 50 g;
- salt, seasonings.
Cooking features:
- Peel the onions, cut them into half rings and place them in a deep plate. Add spices, salt, mayonnaise and sour cream. Mix the mixture well and then coat the portioned pieces of fish with it. Place the tilapia in the refrigerator for 25 minutes.
- We form a rectangle out of foil and make vertical sides from the edges of the paper. We build a kind of “boat” so that the juice from the products does not flow beyond its boundaries.
- We place our design on the bottom of the bowl, put the marinated fish in foil, and put tomato slices on top. Sprinkle the components of the dish with coarsely grated cheese, close the appliance, set the “Baking” mode for 15 minutes and press “Start”.
The unit beeps to indicate the end of the tilapia cooking process. Serve fish with your favorite side dish or as a separate dish.
Cooking with rice
The simplest Japanese multicooker was originally called an electric rice cooker and was intended specifically for cooking this grain. The modern device also produces other dishes, but it has not changed my long-standing “love” for rice.
List of products:
- tomatoes - 300 g;
- garlic cloves - 3 pcs.;
- bulbs - 2 pcs.;
- sea fish fillet - 400 g;
- lemon;
- rice - 250 g;
- filtered water - 200 ml;
- vegetable oil;
- salt, herbs, pepper.
Step-by-step preparation:
- We cut up the fish. If we have fillet, cut it into portions, add salt and pepper, sprinkle with lemon juice and sprinkle with chopped dill and parsley. It would be a good idea to pour olive oil over the workpiece. Cover the food and keep it in the refrigerator for at least an hour.
- Chop the peeled onions, garlic cloves and herbs. We turn on the unit to the “Baking” mode, grease the bowl of the device with fresh oil and fry the ingredients in the following order: the onion comes at the very beginning, and after seven minutes - the remaining components of the dish.
- Add well-washed rice to the vegetables, season it with salt and pepper, and place pieces of marinated fish on top. Select the “Pilaf” program and set the time to 30 minutes.
We carefully take out the divinely delicious dish and enjoy the fruits of technological progress.
Instant fish pie
The baked goods presented are also called “upside-down”. You need to add any of the epithets to the name of the dish - tasty, excellent, fast. Or all together.
Required components:
- sifted flour - 180 g;
- fresh kefir - a glass;
- potatoes - 6 pcs.;
- butter;
- bulb;
- egg;
- can of canned fish;
- soda - 12 g;
- salt.
Cooking technology:
- Cut the peeled potatoes into thin slices. We treat the multicooker bowl with oil and place vegetable slices on the bottom, as well as the sides of the dish (one row). We do this carefully, since the decorated root vegetables will become the basis for the pie filling.
- Remove the fish from the jar, knead it well with a fork and place it in an even layer on the potato plates. Place finely chopped onion on top. If desired, it can be pre-fried.
- Mix fresh kefir, flour, egg, salt and soda in a mixer glass, thoroughly beat the products until the consistency of pancake batter. Pour the resulting mixture over the fish.
- Set the “Baking” mode and the cooking time to 1 hour. If our device does not have a special moisture collector, be sure to blot the lid with napkins so that the condensation that collects does not wet the delicious crust of the product.
- Leave the finished baking in the bowl for a few minutes, then cover with a plate and turn the contents of the pan onto it.
Try how tender and tasty the fish pie turned out with delicious golden crusts!
- fresh sour cream and mayonnaise - 40 g each;
- bulbs;
- mackerel - 2 carcasses;
- oil (olive or sunflower);
- salt pepper.
Cooking method:
- When choosing a fish, do not fail to “look” into its clear eyes, check the cleanliness of the gills and pay attention to the shiny surface. If so, the product is of high quality.
- We cut off the head (we don’t need it), remove the entrails, divide the mackerel into parts or bake it as a whole. Season the carcass with pepper and salt.
- Finely chop the peeled onion, mix it with sour cream, mayonnaise and chopped herbs (basil, thyme, rosemary or fennel). Lubricate the fish thickly with the resulting mixture and place it in the multicooker bowl.
- Set the “Baking” program and select a cooking time of 35 minutes. The duration of baking depends on the power of the kitchen appliance.
An excellent side dish for fish would be boiled rice or mashed potatoes. Not a dish, but the height of bliss!
Cooking method:
- If necessary, defrost the fish, clean, gut, wash and pat dry with napkins. Cut the carcass into pieces, season with pepper, salt and leave for a quarter of an hour in this state.
- Sift the flour into a plate and roll each part of the product in it. You can do this in a plastic bag so as not to dirty the dishes.
- All that remains is to pour fresh oil into the bowl of the device and turn it on to the “Baking” mode. Heat the fat and lay out the pieces of fish, keeping a small distance between them. Cook the food for half an hour, turning the portions 15 minutes after a thick pink crust has formed.
Serve the dish with the desired side dish and fresh vegetables.
Fish in a slow cooker has opened a new era in the quick and economical preparation of breakfast, lunch or dinner. A little time will pass, and “smart” technology will return women’s “freedom” from kitchen dependence. True, one question remains - do we need this? But for now, without a twinge of conscience, we enjoy the fruits of technological progress!
Fish with mushrooms and cheese is very interesting and unusual in taste. And besides, it’s healthy, because fish contains a lot of phosphorus, calcium, magnesium, iodine, selenium, fatty acids, and valuable vitamins. Fish contains the highest quality protein, which is easily absorbed by the body.
Fish with mushrooms and cheese in a slow cooker
To cook fish with mushrooms and cheese in a slow cooker, we will need:
Fish fillet – 400 g, champignons – 300 g, butter, vegetable oil, onion – 1 pc., sour cream – 0.5 tbsp., cheese – 100 g, herbs, salt, pepper, flour.
How to cook fish with mushrooms and cheese in a slow cooker?
1. Wash and dry fish fillets, roll in flour.
2. Peel the onions and mushrooms, rinse and cut them, grate the cheese.
3. Install the multicooker in the “Frying/Baking” mode, for 20-30 minutes, pour vegetable oil and wait until it heats up. Fry the fish until crusty and place on a plate.
4. Add butter and onion to the multicooker bowl, fry it until transparent, add the mushrooms, continuing to fry, remembering to stir, salt and pepper, add sour cream. Divide the finished mushrooms into two parts.
5. Place fish on some of the fried mushrooms and onions, distribute the remaining mushrooms on top, sprinkle with grated cheese. Set the “Extinguishing” mode for 20 minutes.
6. When serving, sprinkle with herbs.
