Pike perch in a slow cooker, recipes. Steamed pike perch fillet Steamed pike perch recipes

Steamed pike perch in a slow cooker is a delicious quick-cooking dietary dish. Pike perch has a small number of small bones and tender white meat containing many useful substances: vitamins PP, sulfur, iodine, potassium, phosphorus and others. And considering that this fish is found only in clean waters, you may not think about the presence of various phosphates in the meat. Due to its minimal fat content and excellent taste of meat, steamed pike perch is an ideal dish.

both for a family dinner and for the diet of people watching their weight.

A simple recipe for steaming pike perch

If you don’t know how to steam pike perch in a slow cooker, a basic recipe will help you, where the main ingredients are the fish itself, lemon and salt and pepper.

Ingredients:

• pike perch – 1 piece;
• lemon;
• salt and pepper mixture to taste.

Preparation:

1. Rinse the fish thoroughly, gut if necessary and dry with a paper towel.
2. Rinse the lemon, cut in half, squeeze out the juice.
3. Cut the pike perch into portions, pepper and salt.
4. Sprinkle the prepared fish with lemon juice.
5. Pour water into the multi-cooker bowl, place a special container for steaming, and place the fish pieces.
6. Set the appropriate mode, cook for 10 minutes.

Steamed pike perch prepared in this way has a calorie content of no more than 98 kcal per 100 grams. As a side dish you can serve fresh or baked vegetables and buckwheat. If you don’t want to come up with an addition to the dish, you need a more satisfying, full-fledged hot dish, then it’s better to steam the pike perch immediately with vegetables.

Why did we choose pike perch?

Pike perch is popular among housewives. It is used to prepare fish soup, cutlets, aspic, rolls, and pies. This most delicate fish is stewed, fried, boiled, baked, steamed, and used as a filling for pies. Pike perch is rich in protein, vitamins and minerals, which are necessary for the full functioning of the body.

In addition, pike perch contains all twenty essential amino acids. There is very little fat in it, this fish is even a little dry, but this does not interfere with its wonderful taste. Well, having appreciated the value of the pike perch, let’s move on to preparing some goodies. Therefore, we offer several ideas on how to cook pike perch in a slow cooker.

Steamed pike perch with vegetables

Fish in a duet with vegetables is an incomparable combination of taste and undoubted benefits. Cooked pike perch with steamed vegetables is an independent hot dish, notable for its satiety and nutritional value by its lightness and low calorie content.

Ingredients:

• 300 grams of pike perch fillet;
• 200 grams of cauliflower;
• 200 grams of broccoli;
• 500 ml water;
• carrot;
• two potatoes;
• 25 ml olive oil;
• salt, pepper, spices.

Preparation:

1. Cut the fillet into small pieces.
2. Peel the carrots and potatoes, cut into large cubes.
3. Rinse the broccoli and cauliflower and separate into florets.
4. Pour water into the multicooker bowl and place the container.
5. Place the first layer of carrots and potatoes on the container, place the fish on top, sprinkle it with olive oil, salt and season to taste.
6. Place the last layer of broccoli and cabbage florets.
7. Set the “Steam” mode for 20 minutes.

Ready steamed fish, cooked in any way, can be topped with tartar sauce or sour cream with a minimum amount of fat, and garnished with a variety of herbs. What’s good about steamed pike perch in a slow cooker is that the recipes for its preparation are simple and easy, and if you are not afraid of experimenting in the kitchen, use all your imagination and creativity - you can create new, tasty, healthy and nutritious dishes every time from the simplest and most affordable ingredients. Bon appetit.

I love this fish. Why? I'll explain. She's lean. True, this does not change the matter and my attitude towards this type of fish. After all, she went through a variety of cooking methods in my performance. Including boiling, baking, stewing, etc. But now I’m in a special situation, and I need something a little lean.

I think that this recipe will appeal to everyone who watches their weight, their health and who, no matter what, wants to eat delicious food!

So, pike perch and steamed vegetables - what could be better! Add, if you want, a few drops of butter - both melted butter and sunflower.

Cooking time

: 15 minutes to prepare the ingredients, 30-40 for the cooking itself, it all depends on the type of steamer or multicooker

Complexity

: not difficult, except that you will have to tinker with the fish

Ingredients:

potatoes – 1 pc.

salt and spices - to taste

Preparation:

Let's start all the manipulations with the carcass. One day I came across a whole fish. It's good that it was small in size, I quickly dealt with it. But if you come across more, be prepared to work hard.

So, remove the scales with a knife or scraper and the insides, cut off the head, tail and fins. Usually I wash the inside well and remove all sorts of films from there. And only then I cut the fillet, bringing the knife along the back, and then using my thumb to separate the meat from the bones. Then I cut into portions. Marinate the fish, lightly salt it, and set aside. Let's do the vegetables. Let's prepare the carrots first. I decided to give all the vegetables this format – long straws. Celery is the next character that will decorate our dish in every way. If you don't want so much celery at once, cut it in half more. I wouldn’t add potatoes, but they will make this dish more satisfying. We will clean, wash and cut into your favorite format. Tomato is present here, since I do not salt either fish or vegetables. But it will also give a great taste to all participants in this process. Cut so that it does not lose its shape. Next I had bell pepper. Since there was no red, I cut green. What a difference - it will be a daily dose of usefulness!

Well, then we chop the garlic and, having collected all the vegetables in a bowl, lightly coat them with butter and sprinkle with spices.

A wonderful dish for a holiday table

Ingredients

• pike perch fillet 300 gr.
• spinach
• cream 50 gr.
• butter 200 gr.
• dill
• thyme
• broccoli
• lemon seasoning
• lime 2 pcs
• fresh strawberries
• lemon
• olive oil
• pepper.

Preparation.

First, take the pike perch fillet and cut it. Salt and pepper. Sprinkle with lemon juice. Then turn over to soak in lemon juice. Grease the dishes with olive oil. Place the fillet in a bowl and cook in a double boiler. Turn on the steam mode, set the time to 15 minutes and the temperature to 100 degrees. While the pike perch is cooking, let's simmer the broccoli.

Place a pan of water on the stove.

When the water boils, add the broccoli. Lightly add salt. Add olive oil and lemon seasoning. Reduce heat to low and cover with lid for 7 minutes.

While the broccoli is cooking, prepare the green butter.

Take the butter, first defrost it so that it is soft. Finely chop the dill and combine it with oil in a separate plate. Mix thoroughly. When a homogeneous mass is obtained, we place it in a silicone mold. And put it in the freezer for 7-10 minutes.

The next step is preparing the sauce.

Lightly chop the spinach. Add olive oil to the heated pan, then the prepared spinach. Lightly blanch and add cream. Cook over low heat, stirring occasionally.

After the cream has boiled, add salt to the sauce. To thicken the sauce, we use lemon juice. It will add a piquant sourness to the sauce.

Pike perch in a slow cooker is a very tasty and tender dish that can be served with any porridge, pasta or mashed potatoes. This dish has health benefits, especially if cooked without oil. At a constant temperature, the fish cooks evenly and retains all the nutrients.

Compared to the methods of cooking pike perch in a frying pan, in a slow cooker the fish always turns out very juicy.

Pike perch contains a minimal number of bones, which are easy to obtain. Meat contains useful substances and vitamins that are preserved during the cooking process.

Important.

The dish can be given even to small children. In addition, when choosing the recommended mode and time, the products in the device do not burn.

Steamed fish in a slow cooker contains only 98 kcal per 100 g. With the addition of vegetables, the calorie content is reduced to 45 kcal.

How to cook pike perch in a slow cooker

The recipes below describe step by step the process of preparing delicious pike perch dishes in a slow cooker. When following recipes, a smart device helps save time and effort.

White meat contains little fat, so it is ideal for feeding the whole family and people watching their figure.

For a couple

To improve the taste, you can add bell pepper, pre-cut into cubes.
A basic recipe for steaming pike perch in a slow cooker requires a minimum set of ingredients.

Required:

• salt;
• pike perch - carcass;
• pepper;
• lemon.

Cooking process:

1. Rinse the carcass thoroughly. Gut and dry with paper towel.
2. Rinse the citrus thoroughly. Cut into two parts. Squeeze out the juice.
3. Cut the fish into portions. Salt and sprinkle with pepper.
4. Pour water into the bowl. Place a special container designed for steaming. Place the pike perch.
5. Set the “Steam” mode. Cook steamed pike perch for 10 minutes.

Pike perch with vegetables

The ideal combination of products allows you to prepare a hearty and at the same time light dinner with low calorie content.
A vegetable dish with pike perch in a slow cooker turns out amazing in taste and brings undoubted benefits to the body.

To prepare we will need:

• 2-3 medium-sized pike perch carcasses;
• 2 large carrots;
• green beans;
• cabbage;
• onion;
• vegetable oil.

Vegetables need to be peeled, washed and cut into pieces. After adding the oil, place it in the multicooker for 20 minutes in the “baking” mode. Add processed fish carcasses and salt to taste. Cook for another 30 minutes.

In sour cream

Thanks to sour cream, the fish becomes even softer.
A pleasant taste appears. Required:

• pike perch – 300 g fillet;
• eggplant – 250 g;
• cauliflower – 200 g;
• potatoes – 430 g;
• sour cream – 180 ml;
• spices;
• broccoli – 200 g;
• water – 500 ml;
• pepper;
• salt;
• olive oil – 30 ml;
• carrots – 110 g.

How to cook:

1. Cut the fillet into portions.
2. Chop the potatoes, eggplants, then carrots into large pieces. Wash broccoli and cabbage and separate into pieces.
3. Pour water into the bowl. Place the container. Place carrots, then potatoes.
4. Sprinkle with onions. Distribute the fish pieces. Drizzle with oil. Add salt. Cover with eggplant and pepper.
5. Lay out the inflorescences. Drizzle with sour cream.
6. Turn on “Steaming”. Timer 20 minutes.

In a mushroom coat

An original combination of healthy ingredients will turn a simple dish into a culinary masterpiece.
Required:

• pike perch – 1 kg;
• spices;
• onion – 130 g;
• salt;
• carrots – 120 g;
• olive oil;
• sour cream – 270 ml;
• garlic – 3 cloves;
• champignons – 320 g.

Cooking process:

1. Cut up the carcass. Clean and rinse. Cut into portions. Sprinkle with pepper, then salt. Add your favorite spices. Mix. Leave to marinate.
2. Chop the onion. The result should be thin half rings.
3. Grate the carrots. The size of the grater does not matter.
4. Cut the mushrooms into slices.
5. Pour oil into the bowl. Turn on "Bake". Add champignons. After a couple of minutes, add carrots and chopped onions.
6. Simmer for a minute. Squeeze garlic cloves onto food. Fry until the vegetables acquire a golden hue.
7. Transfer to a separate container.
8. Place the fish in the bowl. Distribute the fried ingredients on top. Pour in sour cream.
9. Close the lid. Toggle "Baking". Timer – 40 minutes.
10. Serve boiled potatoes or rice as a side dish.

In bread crumbs and foil

It's easy to make delicious nuggets from pike perch.
The aromatic cheese batter gives them a special taste. The fish turns out not only crispy on the outside, but also incredibly tender on the inside.

Required:

• pike perch fillet – 500 g;
• salt;
• cheese – 220 g;
• spices;
• egg – 3 pcs.;
• crackers;
• sunflower oil;
• flour – 60 g.

How to cook:

1. Cut the fillet into pieces. Add some salt. Spice up. Leave for a quarter of an hour so that the pieces are soaked.
2. Pour flour into eggs. Mix with a whisk. Add cheese grated on the finest grater. Mix.
3. Pour oil into the bowl. Turn on the “Baking” mode. Wait until it warms up well.
4. Dip each piece into batter, then into breadcrumbs. Place into a bowl. Fry for a quarter of an hour on each side. A beautiful crust should form on the surface.
5. Place on a napkin to absorb excess fat.

Baked pike perch with potatoes and tomatoes

The recipe is designed for a medium pike perch carcass. The weight of the head is not taken into account. Not only fresh fish is suitable for cooking, but also frozen fish. It is better to use sour cream with minimal fat content, otherwise the dish will turn out to be too high in calories.

Required:

• pike perch – 1 carcass;
• spices;
• potatoes – 750 g;
• onion – 340 g;
• flour – 20 g;
• bell pepper – 360 g;
• butter – 70 g;
• tomatoes – 460 g;
• sour cream – 270 g;
• lard – 120 g.

Cooking process:

1. Rinse and then dry the vegetables.
2. Gut the carcass and rinse well. Cut off the head and tail. Cut into large pieces.
3. You will need potatoes in circles. Grind the lard into thin strips, chop the pepper into strips. Chop the onion. The dish will taste best if you get half rings.
4. Turn on the “Heating” mode in the device. Lay out the oil. Wait until it melts completely.
5. Distribute the potatoes. Cover with pieces of lard. Place the fish. Add salt. Sprinkle with spices.
6. Place tomatoes on the pike perch, then onions and peppers.
7. Pour flour into sour cream. Mix. There should be no lumps left in the mixture.
8. Pour the resulting sauce over the preparation.
9. Turn on the device. You will need the “Multi-cook” mode. If there is no such mode, then “Quenching” will do. Time – 1 hour. Temperature 120°C.

During the simmering process, the pike perch turns out to be very tender and melts in your mouth. At the same time, the vegetables remain juicy. You can serve in portions, sprinkled with herbs.

Hearty and rich soup

In addition to an exquisite second course, it is easy to prepare aromatic and surprisingly tasty fish soup in the device.
In terms of taste, it is not inferior to a dish cooked over a fire. Ingredients:

• bay leaves – 3 pcs.;
• tails and fish heads;
• salt;
• vodka – 0.5 multi-glass;
• potatoes – 540 g;
• pepper – 4 peas;
• onion - 3 medium fruits.

Cooking process:

1. Place the heads and tails into the bowl. Throw in the bay leaves. Sprinkle with pepper. Add some salt. Add the peeled onion whole.
2. Fill with water to the maximum.
3. Turn on the “Soup” mode. Set the timer for 1 hour.
4. After this, strain the broth. You can use a sieve or gauze.
5. Return to bowl.
6. Chop the remaining onion. Cut potatoes into arbitrary pieces. Separate the meat from the heads and tail.
7. Add the prepared ingredients to the broth. Simmer for 10 minutes.
8. Pour in vodka. Let the dish sit for 7 minutes.
9. When serving, sprinkle generously with herbs.

The described methods are easy to prepare and are famous for their excellent taste. If desired, they can be modified by adding or excluding the proposed products. Using the suggested recipes, you can cook delicious and healthy fish every day.

Nuggets

Nuggets can be made from pike perch in a slow cooker. What makes this dish special is the cheese batter. The fish will turn out tender, crispy, aromatic. The uniqueness of the taste will delight even sophisticated gourmets.

Ingredients:

• Pike perch loin – 500 g
• Dutch cheese – 200 g
• Egg – 3 pcs.
• Flour – 3 tbsp.
• Sunflower oil
• Spices

Preparation:

1. Cut the pike perch, separate the fillet from the bone. Cut the fillet into portions. Season the pieces with salt and pepper to your liking. Leave them to rest and soak in the spices.
2. Making cheese batter. Take eggs, beat them with flour, grate cheese finely, mix everything.
3. Pour sunflower oil into the bowl. Turn on the multicooker to the “BAKING” mode and wait until the oil warms up.
4. Dip each piece of fish into batter and fry in oil for fifteen minutes on each side. Depending on the weight and size of the pieces, the duration of frying may vary. Fry until crispy golden brown.
5. Place the finished pieces on a napkin to allow excess fat to drain.
6. Your extraordinary dinner is ready!

Steaming pike perch in a steam slow cooker is very simple, and most importantly healthy! This recipe is prepared without a drop of oil and is suitable for dietary nutrition. Eat with pleasure!

Ingredients:

• Pike perch carcass – 1 pc.
• Potatoes - 2 pcs.
• Brussels sprouts – 100 g
• Bell pepper – 1 pc.
• Water – 1 l
• Seasoning for fish

Preparation:

1. Cut the fish: cut off the head, rip open the belly, clean it of entrails and scales, and rinse thoroughly. Rub the fish with salt and seasonings and leave to marinate.
2. Core the bell pepper, remove the seeds, wash it, and cut it into 2 cm cubes.
3. Peel the potatoes and cut them into 2 cm cubes.
4. Pour water into the multicooker bowl.
5. Place the container for steaming. Arrange vegetables and fish evenly.
6. Close the lid of the multicooker, set the mode to “STEAM” or “STEAMER”, time – 20 minutes.
7. The dish is ready! Tartar sauce goes great with fish.