Karasiki have tender meat with a sweetish aftertaste.
From time immemorial in Russia there were many ways to cook this fish.
After all, crucians have always been very popular among gourmets.
Crucian in a multicooker - basic principles of cooking
Crucian rather bony fish, and this is perhaps its only drawback. Therefore, it should be eaten very carefully, having previously removed everything, even the smallest bones.
A crucian in a slow cooker can be fried, stewed, steamed, baked, and even canned.
Peel the fish, trim the fins and gut. If there is black film inside the abdomen, clean it out. Rinse the fish once again and dry with napkins. Then the fish is salted, seasoned with spices, rubbing the fish from the inside. Leave to marinate for a while.
Before stewing, crucians need to be breaded in flour and fry on both sides.
Stuffed carp with mushrooms and vegetables, after frying them.
Recipe 1. Crucian in a multicooker in sour cream
Ingredients
- crucian - 600 g;
- table salt;
- a glass of sour cream;
- spices;
- two cloves of garlic;
- two spoons of ghee;
- parsley and dill.
Method of preparation
1. Rinse the fish well and remove the scales from it. Cut along the abdomen and gently remove the insides. If black film is present, clean it out. Rinse the fish well under running water and dip it with a paper towel.
2. Peel garlic cloves, finely chop and mix with sour cream.
3. Rinse parsley and dill, shake off excess moisture and chop finely.
4. Start the “baking” program and melt butter in the multicooker. Roll crucian carp in flour and place in bowl. Fry crucian carp on both sides until golden brown.
5. Season fish with pepper and salt, cover with sour cream and garlic. Put the device into the “stewing” mode and torment the fish for two hours. Serve carp with potato garnish and vegetable salad.
Recipe 2. Braised crucians in a slow cooker
Ingredients
- three small crucian;
- spices;
- onions - 100 g;
- sunflower oil;
- sour cream - one and a half glasses;
- flour;
- butter - 40 g.
Method of preparation
1. Carefully clean carp from scales, cut off the head and gut. Once again, wash and dry on a napkin. We pan fish in flour.
2. Activate the device in the “frying” mode. At the bottom of the bowl pour the sunflower oil and heat it. We lay out the breaded karasikov and fry on both sides until golden brown. We take out the carp and put it on a plate.
3. Peel and shred the onion with thin feathers. Put it in a bowl and fry until golden brown. Fill the onions with sour cream, season with spices and dipped crucian carp.
4. Turn on the “baking” function and cook the fish for another half hour. Serve carp with mashed potatoes.
Recipe 3. Fried carp in a slow cooker
Ingredients
- 500 g crucian;
- fresh greens;
- onion;
- 5 g of spices for fish;
- 30 g flour;
- salt;
- 50 ml of sunflower oil.
Method of preparation
1. We cut off the heads, cut off the fins and gut the fish with kitchen scissors. We clean the black film with a knife. Now we clean the fish from the scales and wash it under running water.
2. Rub the fish with a mixture of spices for fish and salt. We do it both outside and inside.
3. Pour into the bowl of the device sunflower oil. Clean the bulbs, wash and chop into half rings. Put the onions in the bowl and run the program "frying". Cook, stirring with a wooden spatula, for a couple of minutes.
4. Crucian carp in flour. Fry onions move aside and lay out carp in a container. Fry, closing the lid, on both sides, four minutes each. Fried carp we serve, garnished with lemon and herbs.
Recipe 4. Baked crucian in a slow cooker with vegetables
Ingredients
- carp weighing 700 g;
- 30 g vegetable oil;
- 50 g of cheese;
- an egg;
- onion;
- 30 ml of soy sauce;
- carrot;
- a pair of dill and parsley;
- salt;
- black pepper.
Method of preparation
1. Carefully clean the crucian from the scales, make a cut along the abdomen and remove the insides. Cut off the head and tail. We cut kitchen fins with scissors. Wash the fish under the tap and cut into three identical pieces.
2. Put the fish in a plate, pepper, salt and pour soy sauce.
3. Peel the carrots and onions, wash them and cut them into rings.
4. We drive an egg into a plate. Cheese three and mix it with the egg.
5. Lubricate the bowl of the device with oil and place vegetables on the bottom. From above we spread crucians. We lower the lid and activate the “baking” function. We start the timer for half an hour.
6. After 20 minutes, pour vegetables with fish, beaten egg with cheese. Served as a separate dish.
Recipe 5. Stuffed crucian in a slow cooker
Ingredients
- large crucian;
- kitchen salt;
- 100 g of champignons;
- black pepper;
- 75 g breadcrumbs;
- parsley;
- lemon;
- an egg.
Method of preparation
1. Squeeze the juice from half a lemon.
2. Crab thoroughly scrape, gut and rinse under running water. Be sure to strip out the black film inside the abdomen. Fish rub with a mixture of salt and pepper. Sprinkle with lemon juice.
3. Rinse the champignons, peel and cut into plates. Fry the mushrooms in baking mode until cooked. Put the mushrooms in a plate.
4. Finely chop the greens. Add it to the mushrooms. Pepper, salt and beat the egg. Stir.
5. Stuff the fish with the obtained filling and place in the container of the device, smearing it with vegetable oil. Activate the baking function, close the lid and cook for 15 minutes on each side. Serve carp, decorated with lemon slices and greens.
Recipe 6. Canned carp in a multicooker
Ingredients
- crucian - kg;
- table salt;
- onions - two heads;
- spices for fish;
- onions - two heads;
- flour;
- carrot;
- vegetable oil - 100 ml;
- Tomato juice - a glass.
Method of preparation
1. Cut tails, fins and heads from crucians. We wash the crucians under the tap and dry them with napkins. Liberally rub the fish with salt and leave in the refrigerator for a quarter of an hour. Then wash carp again.
2. Serve crucian carp in flour and fry in a slow cooker, turning on the device in the “frying” mode. We shift the fried fish on a plate. My bowl and wipe dry.
3. Peel and chop the onion. Put them on the bottom of the multicooker. On top of the bow lay carp. Carrots clean, wash and large three. Sprinkle crucians with grated carrots. Fill all with tomato juice, pepper and salt.
4. Cooking canned carp for 4 hours by activating the function "quenching". We put the finished fish in sterile cans and immediately roll it over tightly.
Recipe 7. Crucian cutlets in a multicooker
Ingredients
- 600 g crucian;
- two cloves of garlic;
- an egg;
- onion;
- spices for fish;
- two slices of white loaf;
- flour.
Method of preparation
1. Clean carp carcasses, remove heads, tails and fins. Cut the fish into pieces and rinse thoroughly under running water. Pass the carp through the meat grinder three times. The first time is just fish, then along with the peeled onions and the third time with soaked in milk and wrung out.
2. Salt minced meat, season with spices, beat an egg into it and knead thoroughly. Mince make oval cutlets.
3. Switch on the crock-pot to the “baking” mode, pour vegetable oil into the bowl and heat well. Fry the patties on both sides until golden brown. Then fill them with fish broth, start the “stewing” function and stew for forty minutes. Serve fish with boiled potatoes or boiled rice.
Recipe 8. Crucian in a multicooker for a couple
Ingredients
- two crucians;
- purified water - glass;
- seven potatoes;
- salt;
- two carrots;
- seasoning;
- onion;
- sunflower oil - 80 ml;
- lemon is half.
Method of preparation 1. We clean carp from scales, giblets and cut fins with kitchen scissors. We wash the fish under the tap and dry them with napkins. Rub the crucian carp with a mixture of salt and spices and sprinkle with lemon juice.
2. Peel potatoes, wash and cut into cubes. Onion shred rings. Carrots clean and large three.
3. Lubricate the bowl with oil and lay out a layer of potatoes. Put onion rings and carrots on top. Fill the vegetables with purified water, salt and season with spices. From above we install the grid-double boiler and lay out carp in it. We lower the lid and turn on the “steaming” function. Cooking for half an hour.
4. Spread the vegetables on the dish, top lay out the steamed crucian carp. Decorate with greens.
Recipe 9. Crucian soup in a multicooker
Ingredients
- kg of crucian carp;
- salt;
- two onions;
- dill greens;
- parsley root;
- six peppercorns;
- bay leaf;
- five potatoes.
Method of preparation
1. Clean the carp, gut and trim the tails and fins.
2. Cut fish into large chunks and place in the bowl of the device. Fill with purified water.
3. Run the quenching program.
4. Peel the potatoes, wash them and cut into strips. Finely chop the peeled onion.
5. Place half the onion in the bowl. Vegetables shift to fish, pepper and salt. Stir and continue cooking without changing mode, half an hour.
Crucian in a slow cooker - tricks and tips
- To make the bones softer, make cuts across the back, sprinkle with lemon juice and let stand for half an hour.
- To get rid of the unpleasant smell of mud, put a slice of onion in the belly of a crucian before frying.
- Serve carp with sour cream or tomato sauce.
- Do not overcook crucians, otherwise the meat will become stiff and dry.
