Keta is a noble fish with excellent taste.
In addition, it is also a very useful product.
This is a fairly lean fish, rich in vitamins and protein.
It is very suitable for feeding children and the elderly, for those who for some reason are on a diet.
At the same time, it is important to cook the ketu correctly and properly. For this perfect multicooker, which makes it possible to bake, boil, simmer, fry, steam food.
Basic principles of cooking chum in a multicooker
Ketu in a slow cooker or baked, first giving it some kind of casing - flour, crackers. Or stew with different sauces - in sour cream, tomato, milk. Good chum steamed as well as boiled.
Modes for cooking chum in a crock-pot - Quenching, Baking, can be used previously mode Frying.
Preparing chum does not involve difficulties. Usually it is enough to wash the fish if it is a whole bird. The scales on it is not available, so do not need to scrape the fish.
Then you need to divide the carcass into suitable pieces. If fillet is required, carefully separate the meat from the bones, carefully removing the skin. It is better to do this when the fish are frostbitten.
If the fillets do not need to be separated, simply cut the fish into pieces 1-3 cm thick, depending on which ones are needed.
You can use the ready fillet of chum.
Often, before the main stage of cooking, the fish is marinated in one or another sauce.
Cooking time of chum salmon in a slow cooker - from half an hour to an hour.
You can bake at the same time, steam or extinguish the fish and side dish in the form of vegetables.
Chicken steak steak in a slow cooker
Steamed fish is the most useful. Someone such a dish may seem tasteless, but in fact it is a matter of habit. When cooking for a couple, the true taste of the product is revealed. And suitable seasoning will only enrich it. You can cook fish with vegetables as a side dish.
Ingredients
• 1 pound chum
• A pinch of salt
• Freshly ground black pepper
• Lemon
• A pair of small carrots
• Handful of broccoli • On request - any other vegetables.
• Vegetable oil.
Method of preparation
Prepare fish - wash, divide into steaks
Salt them on both sides, sprinkle with pepper, let the mine lie 15.
Put on the grid for cooking a couple.
Sprinkle lemon juice on top or place lemon slices in slices.
Next to place the vegetables, drizzle all the oil.
Turn on steaming mode for 30 minutes.
Serve fish with vegetables or with a favorite sauce.
Baked in foil chicken in a slow cooker
Chum salmon is a fish very rich in liquid. In order not to lose its juiciness and tenderness, it is best to bake the fish. In a slow cooker, you can bake in foil - like in the oven.
Ingredients
• A half kilogram of chum salmon - carcass or steaks ready
• A tomato
• Onion
• Lemon
• Salt to taste
• Seasoning for fish (if with citric acid, then lemon is not needed)
• Approximately 100 grams of butter
• A sprig of dill or a pinch of dried.
Method of preparation
Prepare the fish, thaw, wash, divide into steaks.
Cut the peeled onions into rings.
Wash the tomatoes, also cut into slices.
Lemon is also finely chopped, having washed beforehand, and remove the stones.
By the number of fish pieces prepare foil. Size - so you can freely wrap the fish.
On each piece of foil we put on the steak, salt, sprinkle with seasoning.
Put a lemon, onion, a circle of tomato, plastic oil on top. Wrap it up.
When all the pieces are laid out, put the foil in a slow cooker.
Set the Baking mode and leave for 40 minutes.
Serve a la carte.
Baked with cheese chum in a slow cooker
Many people like fish fillets under cheese coat. The sauce of cheese and cream will make the fish even more juicy, the dish is moderately satisfying and at the same time light.
Ingredients
• Keta weighing a kilogram
• 150 grams of hard cheese
• A glass of cream
• One egg
• One large tomato
• Teaspoon sesame seed
• Pinch of nutmeg
• Salt, black pepper.
Method of preparation
Wash the fish and cook fillets from it.
For what we carefully cut from the spine, separated from the bones.
We remove the skin from the halves, although it can be left with the skin. The fish will be a little tougher, but it is better to keep the shape. Cut into pieces.
Grate cheese, pour cream, egg, salt, add pepper and nutmeg.
Lightly beat a lot so that the egg is distributed evenly.
Then the fish needs to be laid out in a multicooker bowl, if a lot, then first one layer.
Pour the mixture, on top of the second layer.
Sprinkle with sesame seeds.
Turn on the slow cooker for 40 minutes on Baking mode.
Chum salmon in a slow cooker with mushroom sauce
In fact, here the mushroom sauce is not done separately, but is obtained in the cooking process. By the way, if you cut the fish smaller and take some more water, then this dish can be used as a luxurious fish soup. And so it is a great hot dish, which is suitable for potatoes or rice for garnish.
Ingredients
• Chicken fillet weighing half a kilo
• Large onion head
• 3 large champignons
• Average carrot
• 100 grams of sour cream
• Half a cup of water
• Salt, spices to taste
• Bay leaf
• A teaspoon of vegetable oil.
Method of preparation
The fish is divided into suitable pieces, having previously washed and thawed.
Sprinkle each piece with salt, seasoning on both sides.
Put fish into a cup of the multicooker, add a bay leaf to it.
Onions cut into cubes.
Carrot chop straws.
Mushrooms finely chopped.
Stew vegetables and mushrooms in a pan with a spoonful of butter until lightly reddened - you can do without it, just put everything over the fish raw, pour out the oil. With quenching will be more fragrant and rich, without - more dietary.
Put sour cream, add water.
In stewing mode, 50 minutes is enough to create a surprisingly fragrant tasty dish.
Baked with potato keta in a slow cooker
This dish is quite satisfying - it can serve as a complete meal thanks to potatoes. At the same time, sour cream, cream, and a large amount of fat are not used here, so the chum with potatoes is quite easy.
Ingredients
• A half kilogram of chum salmon - fillet or carcass
• 4 large potatoes
• Large onion
• Tablespoon butter
• Salt, black pepper to taste
• Half a cup of water
• A spoon of flour.
Method of preparation
Ketu wash, if desired, make a fillet from the carcass, but you can cook with stones. Divide into small pieces, roll in flour, put in a bowl.
Peel the potatoes and cut them into slices or straws.
Bulb shank semirings.
Put the onions on the fish and put a layer of potatoes on top.
Salt, sprinkle with spices.
Pour in the broth and top arrange the oil chips.
Set Baking mode and hold for 50 minutes.
You can use the Stewing mode - then the dish will not be baked, but it will be stewed.
Chum salmon in a slow cooker in tomato sauce
Fish in tomato is a pleasant combination, for many it is even more to taste than a fish under one sour cream or cream. Onions and carrots complement the dish, and unusual seasonings spice up.
Ingredients
• Chicken carcass about a kilogram of weight
• Two large bulbs
• Two carrots
• Two spoons of tomato paste or 3 ketchup, tomato sauce
• Oil for frying - two spoons
• Salt to taste
• Ground black pepper
• Red Hot Pepper
• Pinch of sugar
• A piece of ginger root - optional for special spice.
Method of preparation
Wash the fish, cut into small pieces, salt, sprinkle with two types of pepper, mix and leave to marinate.
Finely chop the onion, grate the carrot.
Pour oil into the bowl of the multicooker, put onions and carrots and turn on the Frying mode.
Vegetables should podzolotitsya.
When this happens, add sugar and put a tomato. Let it warm up for another five minutes.
Meanwhile, grate the ginger, put in the sauce.
Immerse the fish in the tomato-vegetable mixture, if it is too thick, add a few tablespoons of water.
Cook for 30 minutes in Stew mode.
Finnish soup from chum in the crock-pot
Finnish soup, or Finnish soup - a dish that is becoming increasingly popular. This is a great hot nourishing stew for a cool season. This ear is delicious and cold, and it is easy to prepare. The slow cooker makes cooking easier.
Ingredients
• Chicken carcass - you can take a fish with your head or additionally purchase a soup set of fish heads, bones, skin
• 2 large potatoes
• Carrot
• Onion
• A glass of cream
• Nutmeg, black pepper - on a pinch
• Salt to taste
• Bay leaf • Pepper allspice
• Water
• Oil for frying.
Method of preparation
Wash Ketu, separate meat from bones, remove skin.
Cut the fillet into pieces and set aside.
Bones, skin, head pour two glasses of water and cook for half an hour.
Strain the broth.
Peel potatoes and cut into cubes.
Carrot chop sticks or dice.
Finely chop the onion.
Pour some oil into the bowl of the slow cooker and, adding onions and carrots, turn on the Fry mode for 10 minutes - so that the vegetables are podzolized.
Put to them pieces of fish, potatoes, bay leaf, add spices, salt.
Pour the cream, fish broth.
The soup should be quite thick, but not like a stew.
If necessary, dilute with water.
Turn on the mode of soup or stewing for half an hour.
Secrets and tricks of cooking chum in a slow cooker
- Keta contains some fat and a lot of water. Therefore, the main thing when cooking this type of fish is not to overdry it.
- Chum salmon is quite tender and juicy, it is desirable to preserve all these qualities in it. Therefore, do not fry it just like that in oil. Better stew or bake.
- If you want a fried fish, it is better to dip it in a batter. Or make a coat of flour, crackers, raw eggs.
- When serving, vegetables will fit well with fish - fresh cucumber, tomato, pepper. Of the more satisfying side dishes perfect rice.
- Many people are afraid of cooking fish in a slow cooker due to the smell. To do this, it is enough to place the washed multicooker for 10 minutes on the Multipar mode, Steam cleaning, pour a glass of water into the bowl with a piece of lemon or lemon juice.
