Pike in a slow cooker - incredibly tasty fish. Ways of cooking pike in a slow cooker: stew, fry, stuff

Pike in a slow cooker - incredibly tasty fish. Ways of cooking pike in a slow cooker: stew, fry, stuff

Pike is very tasty and delicate fish.

From it you can cook a lot of delicious and healthy dishes.

However, the housewives do not like to cook from pike, and all because she has a rather peculiar smell of mud.

We will tell you how to get rid of it, and also we have collected for you the best recipes of pike dishes.

Pike in a multivariate - basic principles of cooking

If the pike is cooked properly, its meat is juicy and very tasty. You can cook a pike as a whole, or cut it into portions. For pike meatballs make stuffing.

Pike is thoroughly washed, cleaned of scales and gutted. Then once again thoroughly washed. Cut off the head and tail, using scissors to remove the fins. To get rid of the smell of mud, pike sprinkled with lemon juice and leave for some time.

If the fish is fried, it is cut into slices and breaded in flour or bread crumbs, salt and seasoned with spices.

On the holiday table you can cook stuffed pike. For stuffing prepare minced vegetables, mushrooms and bacon.

Pike in a slow cooker can be stewed in sour cream or another sauce. Ear, made from pike in a multicooker, turns out fragrant and rich.

For cutlets, pike is filleted and minced. Add to it soaked in milk loaf, onion, eggs and garlic. Mince kneaded and cooked cutlets.

Recipe 1. Pike in a slow cooker stewed with spices


  • kilogram of pike;
  • table salt;
  • 80 g flour;
  • freshly ground pepper;
  • two onions;
  • spices for fish;
  • 250 drinking water.

Method of preparation

1. We clean the pike from scales, cut the belly and remove the insides. We clean the inside of the fish from the black film and thoroughly wash the carcass under the tap. We cut off the tail and head, with the help of kitchen scissors we cut off the fins. If the carcasses are small, leave them whole. Large pike cut into pieces. Sprinkle with lemon juice.

2. Pour the flour into a shallow plate and mix it with spices and salt.

3. Pike rolls down in a mixture of flour and spices, and rubbed inside. 4. Multicooker included in the mode of "Quenching". Pour a small amount of oil into the bowl and heat it.

5. Fry the fish on both sides until golden brown. We shift the finished fish on a plate.

6. Add oil to the tank. Onions clean and shred half rings. Fry chopped onion, stirring constantly, until transparent.

7. Spread the fried onions and lay out the fish on top. We dilute the remains of flour with spices with water, we mix carefully that there are no lumps left. Pour fish with onions with the mixture and cook for half an hour without changing the regime. Served with potato or rice side dish, garnished with lemon slices and greens.

Recipe 2. Pike in a stewer multicooker


  • two kg of pike;
  • salt;
  • onion;
  • spices for fish;
  • Bulgarian pepper;
  • lemon;
  • carrot.

Method of preparation

1. To clear a pike of scales, to open a belly and to take out interiors. Strip the black film. Remove the head and tail. Cut the fins with kitchen scissors. Rinse prepared pike under a tap, dry with napkins and cut into pieces. Each rub with a mixture of salt and spices. Put aside for a while so that the fish are marinated.

2. Onions clean, wash and shred half rings. Wash cleaned carrots and cut them into very thin straws. Remove the stalk from the bell pepper and clean the seeds. Cut it into bars.

3. Put a pike in a saucepan of the multicooker, sprinkle it with freshly squeezed lemon juice. On top of the fish spread vegetables and salt. Close the multicooker with a lid and turn on the “Quenching” program for half an hour. Serve pike with vegetables as an independent dish.

Recipe 3. Fried pike in a slow cooker with anchovies and capers


  • one and a half kg of pike;
  • a bunch of fresh parsley;
  • 50 g pork fat;
  • kitchen salt;
  • 50 g of mayonnaise;
  • 8 anchovies;
  • black pepper;
  • olive oil;
  • 30 g mustard;
  • 30 g of gherkins and capers.

Method of preparation

1. Carefully clean the pike carcass from the scales. Remove the insides, head and tail. Cut the fins off with kitchen scissors. Rinse the fish under cold water. 2. Cut the lard into slices.

3. Make shallow cuts on the carcass in the most meaty places, and put slices of bacon and anchovies into them.

4. Cut a piece of foil, brush well with oil and put the pike carcass on it. Wrap tightly.

5. Put the pike in foil in a multicooker bowl. Close the lid and activate the “Baking” function for half an hour.

6. Capers and gherkins crumble melenko. Put in a cup, add mayonnaise and mustard. Here, send finely chopped parsley. Stir.

7. Remove the pike, unfold the foil and place the fish on a large platter. Garnish with lemon slices. Serve with sauce.

Recipe 4. Pike in a multicooker with potatoes


  • kg pike fillet;
  • vegetable oil;
  • two onions;
  • salt;
  • four potatoes;
  • spices for fish;
  • 80 ml of apple cider vinegar;
  • half a lemon;
  • 100 g sour cream;
  • 100 g of mayonnaise.

Method of preparation

1. Clean the pike from scales, gut, cut off the head and tail. Cut the fins with special scissors and rinse well under the tap. Make a cut along the back and take out the ridge. Use the tweezers to select small bones and remove the skin from the fillet.

2. Wash the fillet again and dip it in napkins. Cut it into portions. Sprinkle with vinegar and leave for a few minutes. Then salt and pepper pieces.

3. Peel the bulbs and chop into half rings. Wash peeled potatoes and cut them into thin slices.

4. Grease the saucepan with oil. At the bottom spread out evenly sliced ​​potatoes. Pike fillet spread over it. Sprinkle with onions. All trout with spices.

5. Combine mayonnaise with sour cream and mix well. Lubricate the mayonnaise-sour cream sauce surface. Close the lid and activate the “Baking” program. Cook pike with potatoes for an hour.

6. Put the prepared dish on a plate and sprinkle with finely chopped fresh herbs.

Recipe 5. Stuffed pike in a slow cooker


  • one pike;
  • salt;
  • three potatoes;
  • black pepper;
  • two onions;
  • four cloves of garlic;
  • 30 ml butter;
  • carrot;
  • lemon - half;
  • 60 g pork fat;
  • two slices of wheat bread;
  • 100 g of champignons.

Method of preparation

1. Clean the pike carcass from the scales, rip the belly and remove the insides. Remove the head and tail. Remove the stocking skin and cut the fish fillets. We take out small bones from it with tweezers. Once again we wash the fillet, dry it with napkins and chop finely.

2. Peel the potatoes, wash them and cut them into small cubes.

3. Peeled, washed onions and carrots chopped with a blender in a mush.

4. Rinse the mushrooms, clean and cut the legs. Crumble champignons thin slices. Pike fillets combine with vegetables and mushrooms. Here we also add lard, seasonings, and mix thoroughly.

5. Melt the butter and mix it with the crumb of white bread. Add it to the rest of the products. Thoroughly knead the stuffing until smooth.

6. We fill the pike skin with minced meat and sew along the abdomen. We sew the head and lay out the fish on the bottom of the multicooker tank, after having lubricated it with oil.

7. Turn on the “Baking” program for an hour and close the lid. Ten minutes before the end of the program, we put a lemon sliced ​​on a pike. Serve pike with boiled potatoes, copiously sprinkled with fresh herbs.

Recipe 6. Pike soup in a slow cooker


  • half a kilogram of pike heads;
  • salt;
  • two onions;
  • black pepper;
  • five potatoes;
  • allspice peas;
  • sunflower oil;
  • bay leaf;
  • fresh greens.

Method of Preparation

1. Remove the gills and eyes from the heads. This is done so that the ear does not taste bitter. We wash the pike heads under the tap.

2. Put them in a crock-pot and fill with three liters of purified water. Here we put the whole peeled onion and two bay leaves.

3. Turn on the program "Quenching" for an hour.

4. Cook the ear since boiling up for about ten minutes. Then take out the heads, and filter the broth. Pour it again into the slow cooker and add pieces of pike fillet.

5. Peel the potatoes and chop them into large pieces. If you use small new potatoes, it is enough just to wash them with a stiff brush. 6. Put the potatoes in the broth, add allspice and cook for half an hour. At the end of the program, season the ear with freshly ground pepper and let it stand in the “Heating” mode for another quarter of an hour.

Recipe 7. Pike cutlets in a slow cooker


  • kg of pike;
  • breadcrumbs;
  • two slices of white bread;
  • salt;
  • 100 ml of milk;
  • black pepper;
  • four cloves of garlic;
  • sunflower oil;
  • 30 g butter;
  • two eggs.

Method of preparation

1. Pike clean scales, cut off the head and tail. Gut and cut up the carcass fillet. Rinse under running water.

2. The fillet obtained is passed through a meat grinder or ground in a blender.

3. Peeled onion crumble very small.

4. Add the white bread soaked in milk, garlic, eggs, onions and melted butter, minced in milk. We salt, we pepper and carefully we knead, slightly beating off. Leave minced to infuse for ten minutes.

5. We form cutlets, pan them in breadcrumbs and fry in a slow cooker, activating the “Baking” mode. Ready cutlets served with a salad of fresh vegetables.

Pike in the Multivarke - Tips and Tricks

  • To get rid of the smell of mud, sprinkle the fish with lemon juice, or pour water with apple vinegar and leave for about ten minutes.
  • Before stewing fish, fry it, sanding it in flour so that all the juice stays inside.
  • To make the pike aromatic, bake it with herbs and lemon slices.
  • Serve the pike with a side dish of vegetables or rice. For fish, you can apply a sauce based on sour cream or mayonnaise with dill and garlic.
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