Hake in a slow cooker is a healthy and tasty dinner. Hake recipes in a slow cooker: stew, bake, steam

Due to its taste and affordable price, hake is a popular fish among housewives.

In addition, hake has very few bones, so people like to cook it for children’s tables in the form of steaks or cutlets.

Hake in a slow cooker turns out tender and tasty, regardless of the cooking method and the presence of additional ingredients.

Hake in a slow cooker - general cooking principles

Hake in a slow cooker can be stewed, fried, baked, or steamed. If you don’t want to additionally prepare a side dish for the fish, you can add cereals and vegetables when cooking the fish in the multicooker itself, in a bowl for the hake or on a container for steaming.

Fish goes well with foods such as onions, carrots, potatoes, tomatoes, sour cream, cheese and much more. You can also use various spices and seasonings for hake: black or white pepper, mustard seeds, lemon, ginger, herbs or ready-made seasoning for fish.

Before cooking, the fish should be rinsed, the tail and fins should be cut off, and the entrails should be removed. If the hake is frozen, then it must first be thawed in any convenient way. Small fish are usually not cut, they are cooked whole, while large ones are divided into several parts.

Hake and mushrooms are the perfect combination of taste!

Do you have time and desire to feed your household tasty food? Prepare hake with mushrooms. This is very easy to do in a slow cooker.

Compound:

• 3 hake carcasses;
• 2 pcs. Luke;
• 2 pcs. carrots;
• 0.2 kg of mushrooms;
• 1 tbsp. l. flour;
• 3 tbsp. l. tomato paste;
• 1 tsp. adjika;
• 2 tbsp. l. lemon juice;
• salt;
• vegetable oil;
• freshly ground pepper.

Preparation:

1. Clean the hake and cut it into portions.
2. Lightly fry the fish in the “Fry” program, adding vegetable oil to the multicooker container. The main thing is not to overcook the hake so that it does not become dry.
3. Peel the vegetables and chop them.
4. Wash the mushrooms, dry them, and cut them into thin slices.
5. We transfer the fish to a plate, add vegetables and mushrooms to a multi-cooker container.
6. Turn on the “Baking” option and fry for twenty minutes.
7. Combine the paste with adjika, lemon juice and sifted flour.
8. Add ½ tbsp. purified water, stir until smooth.
9. Add the sauce to the multi-cooker container with the vegetables.
10. Let's put out the hake.
11. Salt the dish and season with freshly ground pepper.
12. Add more water and stir.
13. Turn on the “Stew” option for twenty minutes. Ready!

Recipe 1. Hake in a slow cooker

Ingredients:

• four pieces of hake fillet;

• salt pepper;

• flour, vegetable oil.

Preparation:

1. Thaw the hake fillet, rinse and dry with a paper towel.

2. Sift flour into a bowl, mix it with salt and pepper.

3. Dredge each piece of fish thoroughly in flour, shaking off excess.

4. Turn on the multicooker in the “Frying” mode; if there is no such function, set the “Baking” mode.

5. Pour vegetable oil into the bowl and heat it.

6. Place the fillet in hot oil, fry first on one side for 5-7 minutes until golden brown, then turn over to the other side.

7. Fry for another 2-3 minutes, carefully remove to a paper napkin, thus allowing excess oil to drain.

8. Serve the hake from the slow cooker with any side dish of your choice: mashed potatoes, boiled rice or buckwheat, stewed, fresh or pickled vegetables, garnished with herbs to taste.

"Festive" fish

Hake with vegetables in a slow cooker with the addition of cheese will be a real highlight of the holiday feast. And how many benefits this dish contains! Just look at its composition!

Compound:

• 3 hake carcasses;
• 2 zucchini;
• 50 g cheese;
• 250 g broccoli;
• carrot root vegetable;
• half a lemon;
• onion;
• greenery;
• refined vegetable oil;
• salt.

Preparation:

1. We clean the hake from scales and remove the insides.
2. Let's wash the carcasses thoroughly.
3. Cut the fish into portions.
4. Wash, dry and finely chop the greens.
5. Combine the greens with freshly squeezed juice of half a lemon and stir.
6. Pour lemon marinade over hake. Salt it and leave for half an hour.

7. In the meantime, let’s peel the zucchini, onions and carrots.
8. Let's wash them and dry them.
9. Defrost broccoli if necessary. Let's take it apart into inflorescences.
10. Finely chop the onion with a knife, grate the carrots on a Korean grater.
11. Grease the multi-cooker container with oil.
12. Place cabbage, carrots and onions in it.

13. Grate the zucchini on a Korean grater. Add them to the rest of the ingredients.

14. Salt the vegetables and stir.
15. Place the hake carcasses on top. Sprinkle them with chopped herbs.

16. Set the “Quenching” option. Time threshold – 45-50 minutes.
17. Grate the cheese and sprinkle it on the dish fifteen minutes before the end of the cooking process.
18. Ready! You can invite everyone to the table!

On a note! Choose quality fish. There should be no darkening on the carcass, and the fresh fish should be elastic to the touch. Also, the hake should not have a sour smell.

Recipe 6. Steamed hake in a slow cooker

Ingredients:

• three pieces of hake fillet;

• one lemon;

• a tablespoon of mustard beans;

• salt, pepper, oil, fresh dill.

Preparation:

1. Place the defrosted fillet on a cutting board and cut into 3-4 pieces.

2. Place in a bowl, add the juice of one lemon and a tablespoon of vegetable or olive oil.

3. Add washed and finely chopped dill leaves, mustard seeds, salt and black pepper. Let the fish sit for 30-40 minutes.

4. Pour water, approximately 400-600 ml, into the multi-cooker bowl, set the steaming rack.

5. Place the marinated fish in a neat row on the grill.

6. Cook on the “Steam” mode for 35 minutes.

7. Serve fish as a main course with any side dish. Hake prepared in this way in a slow cooker is also ideal for the diet table.

Juicy hake with cheese notes

This dish is not just tasty, but also healthy. And all thanks to the fact that we will not fry the hake, but stew it. Shall we try?

Compound:

• 0.8 kg fish fillet;
• 3 tomatoes;
• onion;
• 0.1 kg cheese;
• carrot;
• 100 ml purified water;
• salt;
• 30 g tomato paste;
• olive oil;
• freshly ground pepper.

Preparation:

1. Wash the hake fillet, dry it, then rub with salt and pepper.
2. Grease a multicooker container with olive oil.
3. Let's put the fish out.
4. Peel and rinse the vegetables.
5. Cut the tomatoes into slices, the onion into thin half rings, and grate the carrots.
6. Place carrots on top of the hake, then tomato slices.
7. Salt the vegetables and distribute the onions.
8. Dilute the tomato paste in some water and stir.
9. Add the resulting sauce to the multicooker container. The liquid should not cover all the ingredients!
10. Grate the cheese and sprinkle it on the dish.
11. Let's turn on the "Extinguishing" option. Cook for 40-50 minutes.
12. At the end of the program, we will leave the dish for 10 minutes, and then you can call your household members to the table.

On a note! If you clean hake yourself, be sure to remove the black film from the inside, otherwise the fish will taste bitter.

Video recipe

I suggest watching a video recipe on how to steam hake.

Low calorie content and high nutritional value make hake an important product. The cost of this fish is relatively low, so it is often chosen by those who care about their health and do not intend to spend money on expensive but unhealthy delicacies, preferring simple products. However, the housewife who has purchased hake is faced with the question of what is best to do with it: fry, stew or bake. In fact, to prepare a dietary dish from hake, it is best to steam it. Experienced chefs know well how to steam hake so that it does not seem bland, and are happy to share their secrets.

Cooking features

Hake is not a fatty fish, so it is important not to dry it out during cooking, but to make it tender, soft, and aromatic. When steaming, there is almost no risk of cooking dry fish, but still, in order for it to be tasty, it doesn’t hurt to know a few subtleties.

• You are unlikely to be able to buy fresh hake in a store. But frozen fish can be different. Preference should be given to dry-frozen hake, as it retains its properties better and does not have a thick ice crust, which interferes with assessing the quality of the product. In any case, defrosting hake is allowed only with a minimum temperature difference, that is, in the refrigerator. If you try to speed up the process by microwave or submerge the fish in water, it will lose a lot of liquid and become dry.
• Experts do not recommend purchasing fish that are too large, the carcass of which without the head exceeds 30 cm in length. Deformed fish or fillets that have fallen into pieces are also not the best choice, since this state of the product indicates that it was not stored properly: most likely it was thawed and re-frozen.
• In order for the steamed hake to be tasty and aromatic, you can put herbs, bay leaves, and spices in the water or on the grill next to the fish.
• It is advisable to salt the hake shortly before it is ready. If you salt it right away, it will turn out less juicy.
• Steamed hake will taste better if you marinate it first.

The steaming time for hake depends on the recipe and the unit used. So, over a saucepan or in a double boiler, the fish cooks a little longer than when cooking in the microwave. If you steam hake as a carcass or steaks, it will take more time than steaming its fillets.

We use a slow cooker

Today, many people can boast of a new product in their kitchen. This is a miracle machine called a multicooker. She will become a reliable assistant to every housewife. Rice with fish, cooked in a slow cooker, is a very healthy dish. This classic option includes many therapeutic diets. These products are very popular in Japan, famous for its traditions of truly healthy eating.

It is possible to cook fish in a slow cooker in several ways, but it is more advisable to immediately choose a side dish for it. Well, what can be served with fish better than rice?

How to make boiled hake tasty?

The main trouble that often arises when boiling such fish is that its meat becomes tough, almost “rubbery”. In addition, some people do not like the smell that appears during cooking. Such problems can be avoided. Just use the advice from experienced chefs below.

To make boiled hake juicy and aromatic, you need:

• buy a whole carcass (it should not be longer than 30 cm), and not frozen pieces;
• choose fish that has been dry frozen;
• throw the fish into the pan when the water boils;
• to reduce the specific fishy aroma of the broth (when boiling fish for soup), add cucumber pickle to it;
• To improve the smell, add garlic, onions, and carrots to the broth.

Features of working with fish

Like any fish, the product must first be properly prepared. Before cooking the component, it must be cleaned, the entrails removed, and the head and fins cut off. If the carcass was initially frozen, then it is subjected to slow defrosting under natural conditions without the use of hot or cold water.

In addition, there are a few more important points to remember:

• For boiling, it is best to purchase dry frozen fish. This will not only eliminate the need to overpay for ice, but will also allow you to evaluate the quality of the product by its appearance.
• Attention should be paid not to how much the carcass weighs, but what its length is. It should not exceed 30 cm.
• You should not take fillet if it is not whole. Such a product is often re-frozen and it is very difficult to establish this fact.

Tip: If the recipe calls for whole boiled hake, then before putting the fish in boiling water, you need to make several cuts on the surface of the skin. They should not be deep and reach the meat, but at least a centimeter in length so that the skin does not spread.

• There are few bones in the fish, so it can be cooked even for a child.

Properly processed and aged for the optimal amount of time, the product is rich in vitamins A, B9 and PP, iodine and copper. Therefore, its regular use has a positive effect on the functioning of the nervous system, the condition of the thyroid gland, circulatory and skeletal systems.

Recipe for fish with egg and cheese sauce

• hake fillet – 0.5 kg;
• large onion - 2 pcs.;
• chicken eggs – 2 pcs.;
• cream – 150 ml;
• cheese – 100 g;
• salt - optional.

per 100g 97 kcal

B: 15.7 g F: 3.1 g U: 3 g

Cooking time: 35 min

Cooking time: 20 min

Number of servings: 3

1. Remove the fish from the freezer and defrost it at room temperature first.
2. Then rinse and dry it thoroughly.
3. If the fillet pieces are large, then make them smaller.
4. Divide the peeled onion into two halves and cut into half rings.
5. Place onions evenly on the bottom of the multicooker container.
6. The next layer is pieces of hake, rubbed with salt and seasonings.
7. In a separate small bowl, beat the eggs with a mixer along with the cream. Also at this stage you can add seasonings there if you did not add them to the fish earlier.
8. Add the resulting sauce on top of the fish.
9. Add cheese on top.
10. After 20 minutes the dish is ready.

Advice! To make the onion softer and give more juice when cooking, lightly crush it with your hands. This tip can be used for more than just this recipe.