Pike perch is rich in proteins, amino acids and minerals. At the same time, it practically does not contain fat, it is considered dietary and light, the taste is juicy, tender and soft.
Pike perch stewed in a slow cooker
To cook stewed pike perch in a slow cooker, prepare:
- 200 grams of tomato paste, - 3 carrots, - 1 small pike perch, - 3 onions, - 50 grams of vegetable oil, - spices, - salt.
Prepare all vegetables initially. To do this, cut the peeled onion into half rings. Grate the carrots on a medium grater. Fry these ingredients in oil until half cooked.
Divide the peeled and washed fish into medium-sized pieces and place them in a multicooker bowl on top of the fried vegetables. Do not forget to sprinkle the ingredients of the dish with spices and salt. Top the fish with tomato paste.
Turn on the multicooker. Set the "Stew" mode, the cooking time is 30 minutes. After that, check the fish for readiness and, if necessary, stew it for another 10 minutes.
Pike perch in cheese batter
To prepare this original dish, you will need the following ingredients:
- 500 grams of pike perch fillet, - 150 grams of hard cheese, - salt, - 50 grams of vegetable oil, - 3 eggs, - 3 tbsp. tablespoons of flour
- ground pepper.
Clean the fish thoroughly, then rinse under running water. Divide it into small pieces.
Now you need to prepare the cheese batter. To do this, place eggs, spices, grated cheese and flour in a deep bowl. Mix everything thoroughly with a blender or mixer.
Pour oil into the multicooker bowl and heat it by setting the "baking" or "frying" mode. Now dip each piece of pike perch in batter and fry in a multicooker bowl. Please note that it is advisable to fry each side of the fish for 15 minutes. Remove excess fat from the finished fish by placing it on paper napkins.
Steamed pike perch in a slow cooker
To cook a light and dietary dish - steamed pike perch, you need:
- 700 grams of fish (pike perch), - salt, - 1 lemon, - ground pepper and dried herbs.
Butcher the fish so that only the flesh remains. If you want, you can buy fillets right away. Then rinse the zander and remove excess moisture. Divide the fillets into small pieces. Place them in a deep bowl, sprinkle with salt, pepper and dried herbs.
Refrigerate the fish for about half an hour. During this time, the pike perch will have time to absorb all the spices.
Pour water into the multicooker bowl. Install the steaming rack. Place the fish on it. Cut the lemon into small pieces and place one wedge on top of each piece. Set it to steam and cook the pike perch for 10 minutes.
