Cod with forest mushrooms. In a slow cooker, fish dishes Baked fish with mushrooms in a slow cooker

Fish with mushrooms and cheese is very interesting and unusual in taste. And besides, it is useful, because there is a lot of phosphorus, calcium, magnesium, iodine, selenium in fish, fatty acids, valuable vitamins. Fish contains the highest quality protein, which is well absorbed by the body.

Fish with mushrooms and cheese in a slow cooker

To cook fish with mushrooms and cheese in a slow cooker, we need:
Fillet fish - 400 g, champignons - 300 g, butter, vegetable oil, onion - 1 pc., sour cream - 0.5 tbsp., cheese - 100 g, herbs, salt, pepper, flour.
How to cook fish with mushrooms and cheese in a slow cooker?
1. Rinse and dry the fish fillet, roll in flour.
2. Peel, rinse and chop the onion and mushrooms, grate the cheese.
3. Install the multicooker in the "Frying / Baking" mode, for 20-30 minutes, pour vegetable oil and wait until it heats up. Fry the fish until crispy, put on a plate.
4. Add butter and onion to the multicooker bowl, fry it until transparent, place the mushrooms, continuing to fry, not forgetting to stir, salt, pepper, add sour cream. Divide the finished mushrooms into two parts.
5. Put the fish on a part of the fried mushrooms with onions, spread the remaining mushrooms on top, sprinkle with grated cheese. Set the "Extinguishing" mode for 20 minutes.
6. When serving, sprinkle with herbs.

You can cook in a slow cooker, if desired, stewed, steamed or fried fish. Also in multicookers they cook fish soup, fish cakes, hodgepodges, casseroles.

Fish stew in a slow cooker with cauliflower

Ingredients:

• 1 kg fillet of any not too oily fish;
• 1 pc of onion, sweet pepper and carrot;
• ½ head of cauliflower;
• pepper, salt, butter.

Carrots, onions and Bell pepper rinse, peel and cut into large pieces. Separate the cauliflower into florets.

Put butter in the multicooker bowl. Stew onions on it in the “Baking” mode for 7 minutes.

Add vegetables and washed gutted fish to the bowl. Salt the dish, pepper it and add a little water. Cook fish in the "Extinguishing" mode for 40-50 minutes.

Fish and potatoes in a slow cooker

Fish and potatoes in a slow cooker

Ingredients:

• 500 g fish fillet;
• 1 carrot and onion;
• 2 tablespoons each of ketchup, sour cream and vegetable oil;
• 5 potatoes;
• 1 bay leaf;
• pepper and salt.

Cut the fish into small pieces. Chop the onion into small cubes, grate the carrot.

Pour a little vegetable oil into a multicooker saucepan. Put onions and carrots in there. Place fish pieces on top. Put the dish to cook in the “Baking” mode for 20 minutes.

In 20 minutes. open the lid of the multicooker, mix all the ingredients and add ketchup and a little sour cream to the mass. Salt the mass and pepper. Put the bay leaf in the dish and mix everything again.

Remove the skin from the potatoes, cut them into cubes and season with salt. Put the potatoes in the slow cooker. Select the "Extinguishing" mode and cook the dish for 1 hour.

Fish casserole with cauliflower in a slow cooker

Fish casserole with cauliflower

Products:

• 500 g fillet of any fish;
• 500 g of cauliflower;
• 1 head of onion;
• 3 eggs;
• 100 g of cheese;
• 1 tbsp paprika;
• 3 tbsp sour cream;
• salt, herbs, vegetable oil.

Disassemble the cabbage into inflorescences and boil for 10 minutes. for a couple. Cut the onion into half rings, and the fish into slices. Grate the cheese.

Pour vegetable oil into the multicooker bowl. Put the onion there, fish on top of it, and cabbage on top.

Mix eggs in a bowl with paprika, sour cream and herbs. Salt the sauce and pepper it. Pour the dressing over the food in the bowl. Sprinkle the dish with grated cheese.

Close the lid of the multicooker and switch it to the “Baking” mode. Cook the dish for about 40-45 minutes.

Fish with carrots, onions and sour cream

Ingredients:

• 500 g fish fillet (preferably sea);
• one carrot and one onion;
• 100 ml sour cream;
• 1-2 peas of allspice;
• 5 black peppercorns;
• black pepper and salt to taste;
• melted butter;
• fresh greens.

Defrost the fillet, wash and cut into medium-sized pieces. Grate carrots on a medium grater. Onion cut into thin rings.

Melt melted butter in a frying pan. Fry the onions on it for a couple of minutes, then add the carrots and sauté the vegetables for about 3 more minutes.

Put all the ingredients prepared in this way into a multicooker bowl and pour sour cream. Mix everything well. Sour cream should cover both vegetables and fish. Pour some water into the multicooker.

Set the "Extinguishing" mode and cook the dish for 40 minutes. Shortly before the end of cooking fish with sour cream, add finely chopped greens to the bowl.

Fish stewed in a slow cooker with tomato sauce

Braised fish

Ingredients:

• 800 g fish fillet;
• one carrot and one onion;
• 3 tomatoes;
• sugar 0.5 h/l;
• salt and spices to taste.

Wash and clean vegetables and fish. Grate the carrots on a coarse grater, chop the onion very finely. Cut the fish into pieces.

Pour vegetable oil into the multicooker bowl, put onions and carrots in it. Arrange fish pieces on top.

To prepare the sauce, grate the tomatoes into a small bowl. Add salt, sugar, spices to the mass. Mix everything thoroughly.

Pour the mass in the multicooker bowl with sauce and mix everything well. Set the "Extinguishing" mode and cook the fish for 50 minutes.

How to cook fish casserole in a slow cooker

Fish casserole

Ingredients:

• 500 g sea ​​fish;
• 100 g cheese (hard);
• 2 eggs;
• 1 piece of onion and carrot;
• salt, pepper, sunflower oil;
• 80 ml of milk;
• a handful of breadcrumbs.

Soak crackers in milk. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil in a slow cooker in the "Baking" mode until cooked.

Grind the fish fillet into minced meat in a meat grinder. Mix in the soaked crackers. Pour the rest of the milk into the minced meat, add the fried vegetables, eggs, pepper and salt. Mix everything thoroughly.

Transfer the mixture to a mixing bowl and smooth it out well. Turn on the “Baking” mode and cook the casserole for 30 minutes.

Grate cheese on a fine grater. After 30 min. put it in the bowl with the casserole. Turn on the “Baking” mode again and cook the dish for another 10 minutes.

Fish casserole with potatoes

Ingredients:

• 500 g fish fillet;
• 5 potatoes;
• 1 onion;
• 2 tomatoes;
• 2 cloves of garlic;
• 100 g sour cream;
• 100 g of cheese;
• dill, pepper.

Wash the fish fillet and cut into pieces. Cut the potatoes into thinner slices, onions into half rings, and tomatoes into wide rings.

Mix sour cream with finely chopped dill and crushed garlic. Put potatoes in the multicooker bowl, pour sour cream sauce, salt, pepper. Lay the fish on top of the potatoes. Drizzle again with sauce.

Place onion and tomatoes on top. Drizzle them with sauce. Sprinkle the dish with cheese and set to cook in the “Baking” mode for an hour.

Fish hodgepodge in a slow cooker

Fish hodgepodge in a slow cooker

Ingredients:

• 500 g pink salmon fillet;
• 1 can of olives;
• 5 pickled cucumbers;
• 2 carrots;
• 1 onion;
• some celery;
• 2 pickled tomatoes;
• 7 potatoes;
• dill.

Finely chop the onion and carrot, and mash the pickled tomatoes with a fork. Put the vegetables in the multicooker bowl and add a little vegetable oil to the mass. Cook the dish in the "Baking" mode for 10 minutes.

Cut the pickled cucumbers into thin circles and put them into the multicooker bowl. Cook hodgepodge for another 10 minutes.

Peel and cut potatoes. Add some water to the multicooker bowl. Place potatoes in tomato mixture. Along with the potatoes put coarsely chopped fish.

Turn on the “Stewing” multicooker mode and cook the dish for 1 hour. For 10 minutes. until the hodgepodge is ready, add olives, celery and dill to it. If desired, you can pour into a hodgepodge and a little brine from under the olives.

Step-by-step recipe for cooking fish soup in a slow cooker

Ear in a slow cooker

Ingredients:

• 500 g pink salmon;
• 4 potatoes;
• onions, carrots - 1 pc;
• 50 g celery;
• salt and herbs;
• 1 tomato.

Clean the fish, leaving the head, fins and tail. Cut pink salmon into large pieces. Peel the potatoes and cut into not too large cubes. Chop carrots into thin pieces.

Cut the onion and tomatoes into small cubes, and the celery into slices. Put all the vegetables in the multicooker bowl. Place fish pieces on top of them.

Pour water into the bowl just below the top mark. Salt the soup, pepper, add a little seasoning. Close the multicooker lid, set the "Extinguishing" mode and cook the dish for 1 hour.

For 10 min. before the end of cooking, add herbs and spices to the ear. Put 2 bay leaves. At the final stage, set the “Heating” mode in the slow cooker and leave the soup to infuse for another 10 minutes.

Fried pink salmon in a slow cooker step by step

Fried pink salmon in a slow cooker

Ingredients:

• 1 pink salmon;
• spices, salt, vegetable oil.

Peel the pink salmon from the scales and remove the insides from it. Rinse the fish and cut off the fins. The head should also be removed. If desired, the fish can be cleaned from small bones.

Mix spices and salt in a bowl. If necessary, grind the mass into powder with a kitchen hammer. Thoroughly coat the fish with spices inside and out. Leave the carcass to marinate room temperature for 40 min.

Cut the fish into not too thin portioned pieces. Pour into multicooker bowl vegetable oil and warm it up. Put the pieces of marinated fish into the oil. Turn on the "Frying" mode and cook pink salmon for half an hour.

Steamed fish in a slow cooker

Steamed fish in a slow cooker

Ingredients:

• 500 g of red or white fish;
• sunflower or olive oil;
• a little lemon juice;
• 2 cloves of garlic;
• Provence herbs;
• dried herbs;
• pepper, spices for fish, salt to taste.

Rinse the fish, clean the insides, cut off the fins and head and dry. Peel and crush the garlic.

Add to olive oil Provencal herbs and lemon juice. Put the garlic paste in there. Mix everything thoroughly.

Rub the fish with salt and spices. Spread with butter and herb sauce. Sprinkle fish with dried herbs.

Set the multicooker to the appropriate mode. Pour water into it and put a special container. Put the fish in the container and cook it for about 15 minutes.

Fish with rice and vegetables in a slow cooker

Fish rice with vegetables

Ingredients:

• 600 g of sea fish;
• rice and green beans - 1 tbsp each;
• ½ tbsp corn;
• 2 tbsp vegetable oil;
• carrots and onions - 1 pc;
• salt and spices for fish.

Wash the rice well several times. Cut the fish fillet into slices lengthwise. Chop carrots and onions into cubes of the same size.

Pour vegetable oil into the multicooker bowl. Put vegetables there and lightly fry in the “Pilaf” mode. Add pieces of fish to the bowl, put spices there, green beans and corn. Mix everything well.

Sprinkle rice over vegetables and fish. Pour in water so that it covers the ingredients by about two fingers. Salt the rice, close the lid of the multicooker, set the “Pilaf” mode again and cook the dish for half an hour.

After this time, open the lid and take a sample. If the rice is still a little hard, turn on the "Keep warm" function and leave the dish to rise for a few more minutes.

When preparing this dish cauliflower can be substituted for broccoli. You can also make fish with both types of cabbage.

For already experienced chefs cooking fish in a slow cooker is a real pleasure. They always make it fragrant, juicy, attractive. Spoiling fish in a slow cooker is almost impossible. A slow cooker is a very valuable invention, it allows you to cook fish different ways. Masters even learned how to cook canned fish in a slow cooker, as well as a fish pie in a slow cooker.

The main methods of preparing fish dishes using a slow cooker: steamed fish in a slow cooker, stewed fish in a slow cooker, baked fish in a slow cooker, fish in foil in a slow cooker. Fish goes very well with many products, which makes it possible for housewives to experiment and combine with them. You can make the following dishes: fish with vegetables in a slow cooker, fish and potatoes in a slow cooker, fish and onions in a slow cooker, fish and rice in a slow cooker, fish marinated in a slow cooker, fish with carrots in a slow cooker. For a festive table, fish in a marinade is best suited. In a slow cooker, it turns out to be very beautiful, bright and festive.

River fish in a slow cooker has its own specifics. So, not very large river fish, as a rule, has a lot of small bones, which makes it difficult to make a truly high-quality dish. It is best to cook canned river fish in a slow cooker. There this shortcoming is leveled. From river fish for portioned dishes, you need to choose larger specimens and elite varieties of fish: sturgeon, pike perch, silver carp, etc. For cooking in a multicooker festive table sea ​​and ocean fish are better suited, they are more fleshy and have fewer bones. Any red fish in a slow cooker is very tasty and healthy. Take this into service.

Another way to get rid of bones is to purchase ready-made fish fillets, or pre-cut the fish carcass accordingly. Fish fillet in a slow cooker is wonderfully prepared, it turns out tender, well-developed with spices and marinade.

It's a good idea to cook fish in a slow cooker. Recipes are offered for every taste. Therefore, in order not to get lost in their diversity, it is worth studying photographs as well. ready meal"fish in a slow cooker." The photo will help in choosing your option. Cook the fish you like in a slow cooker, recipes with photos will not let you make a mistake. If you haven’t tried this dish before, first cook steamed fish in a slow cooker, its recipes are simple, and the dish is healthy. Steamed fish in a slow cooker, the photo of which you find and sell first, you will remember forever. How to cook steamed fish in a slow cooker? Recipes with photos just exist to answer this question.

How to cook fish in a slow cooker? Now you yourself know!

And here are some more tips for cooking dishes with fish in a slow cooker:

If a fish immersed in water sinks, it means that it is fresh. If it floats, it is not suitable for cooking.

The fish will be easier to clean if the hard and prickly fins are cut off first, for example with scissors.

Before any culinary manipulations with fish, it is recommended to dry it first with a paper towel or napkin.

Fish dishes are not advised to drink cold water.

For cooking in a slow cooker, it is best to use specimens of medium-sized fish, not very young, and not quite old. Medium fish are fatter and meatier.

For the juiciness of the dish, it is better to pre-marinate the fish in cream, mayonnaise, sour cream, even milk with spices, salt, etc.

Grease the grate of the multicooker with plenty of oil so that the product does not stick.

Any garnish for fish in a slow cooker is suitable for your choice and taste.

Once I was in a cafe, and on the menu I saw stewed fish with salted mushrooms. I could not understand how fish can be combined with mushrooms, and even more so with salted ones. I was so interested, so I decided to order this dish, especially since it was not so expensive. I did not have to wait long for the order, and literally in half an hour it was served on the table. The aroma of this dish was not very bright, but it tasted divine. Soon I cooked stewed fish with salted mushrooms at home in a slow cooker.

It turned out to be outrageously easy and simple to stew fish with mushrooms in a slow cooker. No hassles, and it won't take much time.

White fish stewed with salted mushrooms has a very bright and unusual taste. The fish itself is tender, juicy, spicy and moderately salty. The fish comes off the bone very well. If you do not like fish with bones, then you can use fish fillet. As for the garnish, I think it's perfect. mashed potatoes. Although I like this fish better without an additional garnish.

Ingredients for fish stew with salted mushrooms

1. Fish (marine, white) - 5-6 serving pieces
2. Salted mushrooms - 200 grams
3. Onion (large) - 1 piece
4. Sour cream - 250 ml
5. Salt, pepper, lemon juice - to taste
6. Water - 250 ml

How to cook fish stew with salted mushrooms in a slow cooker

To prepare our fish stew with salted mushrooms, we will use white sea fish. Haddock or cod is perfect for our dish. But in my opinion, stewed haddock is tastier than cod. Once, I tried to cook this red fish dish, but I didn’t like it at all. Salt and pepper the fish to taste. We spray it lemon juice. Put portioned pieces of fish in a pan.

We clean the onion from the husk and cut it into rings or half rings. Put the onion on top of the fish.

Cut salted mushrooms into small pieces or cubes. I use salted mushrooms in my recipe, but you can use other mushrooms as well. The main thing is that the mushrooms should be exactly salted, and not pickled and not fresh (frozen). We put pieces of salted mushrooms on top of the fish and onions. Add 100 ml cold water. On the slow cooker, set the "Baking" mode for 30 minutes.

10 minutes before cooking the fish, we pour in the rest of the water (150 ml). Add sour cream and salt. If you do not have sour cream at home, then heavy cream is quite suitable. Stew fish with salted mushrooms on the selected mode until the signal.

Stewed fish with salted mushrooms in a slow cooker is ready. Enjoy your meal!

How not only to enjoy the taste, aroma and attractiveness of cooked food, but also to enjoy the very process of creating your favorite dish? It is very easy if you use the wide possibilities of a "smart" kitchen gadget. Everything is like in a fairy tale: at the behest of the pike, according to our desire - prepare the fish in the slow cooker!

To prepare this healthy dish with a piquant shade, hake, blue whiting, pollock or cod are suitable. Fragrant marinade with fine sourness will saturate the fish with the aroma and juice of fresh vegetables.

Composition of ingredients:

• bulbs - 2 pcs.;
• salt - 20 g;
• regular sugar - 10 g;
• tomato paste - 150 g;
• Bulgarian pepper;
• apples (of course, sour) - 2 pcs.;
• cod fillet - 1 kg;
• vegetable oil - 60 g;
• sweet carrots - 2 pcs.;
• peppercorns (3 pcs.), bay leaf.

Cooking method:

1. Let's start with the marinade. Install the program "Frying". Pour fresh oil into the bowl of the multicooker, lay out peeled, washed and chopped onions in half rings. Stirring constantly, fry the vegetables until the pieces become transparent.
2. At the same time, cut into slices or coarsely rub the peeled carrots. We remove the seeds from the pepper, divide the fruit into 4 parts, then chop into strips. We attach the prepared vegetables to the onion, continue the heating process for another 10 minutes.
3. We cut the peel from the apples, finely rub the pulp and send it to the rest of the components of the dish. We season the products with salt, sugar, tomato paste, spices and do not forget to mix everything. Leave the unit on the same program until vegetable marinade won't start to boil.
4. Cut the cod fillet into pieces, washed and dried with napkins. We will not fry the fish as we usually do. In the saucepan of the appliance, a wonderful vegetable marinade is already exuding its fragrant smells, which will provide the dish with a delicious flavor bouquet.
5. We place the fish in the resulting composition, completely immersing the fillet pieces in it. Add a laurel leaf. We turn on the program "Extinguishing", select the time 1 hour on the display. The further process takes place without the "human factor", that is, without us.
6. When the operation of the device is over, and the bowl of food has cooled down, we send it to the refrigerator. Marinated fish is especially good when cold. But this is a matter of taste!

Arrange the pieces on plates. We mix the contents of the bowl and generously pour each serving with a fragrant composition.

Steamed fish in a slow cooker

This is the easiest, most convenient and fast way cooking hearty, appetizing and healthy meals. Convince yourself of the result!

Grocery list:

• ripe tomatoes - 2 pcs.;
• olive oil - 60 ml;
• lemon;
• fresh fish - 500 g;
• bow feather - 5 arrows;
• sweet carrots;
• seasonings, salt, spices;
• ground pepper;
• parsley, dill - 1 bunch each.

Cooking order:

1. We clean the fish from scales, cut off the head and fins. We gut the carcass, wash it under running water and blot well with paper towels.
2. We process the prepared product with salt, pepper and spices, season with lemon juice and leave for 2-3 hours in a fragrant composition.
3. Wash all vegetables and table greens well. We cut the tomatoes in the form of thin slices, chop the carrots into strips, finely chop fresh herbs.
4. Lubricate the grate of the steam container of the multicooker with oil and lay out the pieces of pickled fish, placing them a little apart from each other. Pour boiled water into the bottom of the bowl, turn on the "Steam" mode and set the time to 30 minutes.
5. Serve with rice and light salad from vegetables.

Steamed fish is an ideal duet dish, which is a harmonious combination of tastes and aromas of various products.

with potatoes

The guests are on the doorstep, but we still have the horse on the stove and “the horse didn’t roll”? No problem. Stewed fish and potatoes will appear from the slow cooker before friends drink a glass of aperitif preceding the feast.

List of components:

• ripe tomatoes - 3 pcs.;
• olives or olives - from 10 pcs.;
• potatoes - 4 pcs.;
• cucumbers (salted or pickled) - 3 pcs.;
• fish (frozen or fresh) - 500 g;
• bulb;
• vegetable oil - 40 ml;
• sour cream - 100 g;
• salt, herbs, pepper.

Cooking process:

1. We remove the frozen fish from the chamber in advance, leave it in a room for natural thawing, then clean it, gut it and cut it into portions. We remove the head and fins, and then use it for other purposes (for example, cook soup).
2. We free the onion from the husk and chop it into half rings. We divide the potatoes into cubes, chop the peeled carrots into strips, cut the tomatoes into slices. We turn on the multicooker to the “Baking” mode, pour fresh oil into the bowl, put the vegetable slices and fry it until soft.
3. Next, add chopped cucumbers and simmer for 10 minutes without changing the program of the device.
4. We add potatoes, chopped olives or olives to the products, as well as pieces of fish. Season the ingredients with salt and, if desired, pepper. We set the program "Extinguishing" for 1 hour.
5. At the end of the operation of the unit, we place the chopped greens in the bowl and leave the device for 15 minutes on heating.

We spread the appetizing pieces on a serving plate, beautifully place the potatoes with vegetables next to them and serve the dish to the table.

How to cook fish in foil in a slow cooker

The method of obtaining healthy food in metallic paper has become a real hit in culinary art today. It is especially convenient to cook fish in foil using your favorite kitchen appliance.

Required products:

• vegetable oil;
• cheese - 100 g;
• onion - 3 pcs.;
• ripe tomatoes - 2 pcs.;
• homemade sour cream - 200 g;
• tilapia fish (fillet) - 3 pcs.;
• mayonnaise - 50 g;
• salt, spices.

Cooking features:

1. We clean the onions, cut them into half rings and put them in a deep plate. Add spices, salt, mayonnaise and sour cream. We mix the composition well, and then we envelop the portioned pieces of fish with it. We send tilapia for 25 minutes in the refrigerator.
2. We form a rectangle from the foil, from the edges of the paper we make vertical sides. We are building a kind of "boat" so that the juice from the products does not flow beyond its limits.
3. We place our design on the bottom of the bowl, put the pickled fish in the foil, and put the tomato slices on top. Sprinkle the components of the dish with coarsely grated cheese, close the appliance, set the “Baking” mode for 15 minutes and press “Start”.

The sound signal of the unit indicates the end of the tilapia cooking process. Serve fish with your favorite side dish or as an independent dish.

Cooking with rice

The simplest Japanese multicooker was originally called an electric rice cooker and was intended specifically for the preparation of this grain. A modern device also produces other dishes, but it has not changed its long-standing “love” for rice.

Product List:

• tomatoes - 300 g;
• garlic cloves - 3 pcs.;
• bulbs - 2 pcs.;
• sea ​​fish fillet - 400 g;
• lemon;
• rice - 250 g;
• filtered water - 200 ml;
• vegetable oil;
• salt, herbs, pepper.

Step by step preparation:

1. We split the fish. If we have a fillet, cut it in portions, salt, pepper, sprinkle with lemon juice and sprinkle with chopped dill and parsley. It would be nice to pour the workpiece with olive oil. Close the products and keep in the refrigerator for at least an hour.
2. Grind the peeled onions, garlic cloves and herbs. We turn on the unit to the "Baking" mode, grease the bowl of the device with fresh oil and fry the ingredients in the following order: at the very beginning there is an onion, and after seven minutes - the rest of the components of the dish.
3. Add well-washed rice to the vegetables, season it with salt and pepper, put the pieces of pickled fish on top. We select the "Pilaf" program and set the time to 30 minutes.

We carefully take out the divinely delicious food and enjoy the fruits of technological progress.

Instant fish pie

Presented pastries are also called "changeling". To the name of the dish you need to add any of the epithets - delicious, excellent, fast. Or all together.

Required Components:

• sifted flour - 180 g;
• fresh kefir - a glass;
• potatoes - 6 pcs.;
• butter;
• bulb;
• egg;
• a can of canned fish;
• soda - 12 g;
• salt.

Cooking technology:

1. Peeled potatoes cut into thin slices. We process the multicooker bowl with oil and lay the vegetable slices on the bottom, as well as the sides of the dishes (one row). We do this carefully, as the decorated root crops will become the basis for the filling of the pie.
2. We take the fish out of the jar, knead it well with a fork and place it in an even layer on potato plates. Place finely chopped onion on top. If desired, it can be pre-fried.
3. We mix fresh kefir, flour, egg, salt and soda in a glass of a mixer, beat the products thoroughly until the consistency of dough for fritters. Fill the fish with the resulting composition.
4. Set the "Baking" mode and the cooking time to 1 hour. If our device does not have a special moisture trap, be sure to wet the lid with napkins so that the condensate that collects does not wet the appetizing crust of the product.
5. We leave the finished muffin for a few minutes in the bowl, then cover with a plate and turn the contents of the pan onto it.

Try what a tender and tasty fish pie with delicious golden crusts turned out to be!

• fresh sour cream and mayonnaise - 40 g each;
• bulbs;
• mackerel - 2 carcasses;
• oil (olive or sunflower);
• salt pepper.

Cooking method:

1. When choosing a fish, do not fail to "look" into its clear eyes, check the cleanliness of the gills and pay attention to the shiny surface. If so, then it's a quality product.
2. We cut off the head (we don’t need it), remove the insides, divide the mackerel into parts or bake it as a whole. Season the carcass with salt and pepper.
3. Finely chop the peeled onion, mix it with sour cream, mayonnaise and chopped herbs (basil, thyme, rosemary or fennel). Thickly grease the fish with the resulting composition and put it in the multicooker bowl.
4. Set the program "Baking", select the cooking time of 35 minutes. The duration of baking depends on the power of the kitchen appliance.

An excellent side dish for fish is boiled rice or mashed potatoes. Not a dish, but the height of bliss!

flour - 100 g;

salt pepper.

Cooking method:

1. If necessary, defrost the fish, clean, gut, wash and blot with napkins. We cut the carcass into pieces, season with pepper, salt and leave for a quarter of an hour in this state.
2. Sift the flour into a bowl, in which we roll each part of the product. You can do this in a plastic bag so as not to stain the dishes.
3. It remains to pour fresh oil into the bowl of the appliance and turn it on to the “Baking” mode. We warm the fat and lay out the pieces of fish, keeping a small distance between them. We cook the dish for half an hour, turning the portions 15 minutes after the formation of a dense pink crust.

Serve the dish with the desired side dish and fresh vegetables.

Fish in a slow cooker has opened a new era in the quick and economical preparation of breakfast, lunch or dinner. A little time will pass, and "smart" technology will return the woman "freedom" from kitchen addiction. True, one question remains - do we need it? But for now, without a twinge of conscience, we enjoy the fruits of technological progress!