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Mirror carp in a slow cooker. Carp in a slow cooker: the easiest recipe

Today I will tell you how to cook baked carp in a slow cooker. Before the advent of kitchen appliances, fish had to be baked in foil or in a sleeve. But having tried carp baked in sour cream in a slow cooker, now I cook it that way. The taste of the fish is no different from that which is cooked in the sleeve in the oven. But in a slow cooker it is much easier to cook, since there is a specially allotted time for this. If you suddenly forgot about the fish, then the equipment will automatically switch to the heating mode. But in the oven, the dish can burn.

Almost all fish acquires a completely different taste if baked in sour cream. Fermented milk product Good for both meat and fish. Carp is very fragrant and tender.

This fish has many bones, but most of them are in the tail area. Therefore, it is possible to use not the whole carcass for baking, but only a part. The head and tail can be cut off to leave only the ribs. The cut off parts are perfect for cooking fish soup, it is advisable to filter the broth.

To cook carp, you will need the “Baking” program, it is set for about one hour. Baked carp can be served to the table, both hot and cold.

Ingredients for cooking, baked carp

Carp - 850
Sour cream - 100 ml.
Onion - 2 pcs.
Garlic - 2 tooth.
Spices - to taste.
Salt - to taste.

How to cook carp baked in a slow cooker

First, clean the carp from scales, cut off the fins and tail. Gut the fish, rinse well with water. And just rinse the freshly frozen carp with water.

Cut off the head and tail. That part of the fish, on which the ribs are concentrated, remains. It is here that there are the least bones and they are large.

Peel onion with garlic. Finely chop the garlic with a knife, and chop the onions into half rings.

Grate the carp on all sides table salt and spices. You can take seasoning, both for meat and for fish.

Coat the fish piece well with sour cream and put in a slow cooker.

Top with prepared onions and garlic. Close the lid.

Select the program "Baking" for 1 hour. Then leave the fish under the lid for 15-30 minutes.

Transfer the carp to a plate, decorate with herbs and serve. The fish is very tasty and tender, you can eat it with potatoes. This carp can be cooked for festive table. The fish should be cut into portions with a sharp knife. Enjoy your meal!

Until the middle of the thirteenth century, this fish did not exist. It was brought out in China from carp breeds, in Europe it appeared at the end of the 18th century. Despite the fact that this species lives in reservoirs with a silty bottom and feeds on mud, its meat is white, moderately fatty, and has many vitamins and microelements. According to doctors, carp contributes to the normalization of blood circulation, increases endurance, strengthens the nervous system and memory function. And the inhabitants of the Middle Kingdom even believe that the working capacity of the prostate depends on the fish. The most common of the carp family are mirror, naked and scaly.

Exist different recipes and cooking methods, but it is the carp in the slow cooker that saves the maximum useful substances.

Oriental quartet on milk

To prepare this masterpiece, you will need only 4 products - 1-1.5 kg fish; large onion, 3 medium carrots and one large beet. Salt, pepper to taste. Clean the fish carcass, wash, separate the head, tail and fins. Cut into serving pieces. Pour warm water into a deep bowl, salt it well, add 2 tbsp. l. lemon juice and place slices there for 20 minutes.

Cut the onion into rings, carrots and beets into circles. Pour vegetable oil into the bottom of the bowl and lay out the vegetables. Fry until golden brown, pour in ½ cup of low-fat milk, add spices and turn on the stew mode.

Send the soaked fish to the slow cooker for 15 minutes. Steamed carp always turns out tasty and juicy. When ready, put on top of the vegetables and add another half a glass of milk. Cover and simmer for 20 minutes.

Serve with chopped greens and crackers.

A feast for the whole world. Fish in foil

Ingredients: carp - 1 kg; champignons - 500 g; 1 onion; medium carrot; bell pepper - 1 pc.; dill greens; salt and ground pepper; 1 lemon; 100 g dry white wine; large tomato; 2 tbsp. l. sour cream; 1 egg.

Prepare the fish - clean, wash, remove the gills. Rub well with salt and pepper, leave for 10 minutes.

In a deep bowl, mix sour cream, wine, egg and spices. Blend with a blender until fluffy. Add ½ of a tomato and sweet pepper, chopped dill, cut into thin slices. Mix well.

Rinse carp warm water and pat dry with paper towel. Generously fill it with stuffing, sprinkle with the juice of half a lemon, wrap in foil and bake for 40 minutes in a slow cooker (baking mode).

Fry chopped vegetables in hot oil, put them in a thick ball on a dish, and fish on top. Garnish the dish with herbs and lemon slices. Enjoy your meal.

Fish chops under a fur coat. In sour cream, with apples and beans

This culinary creation will undoubtedly become the highlight of any table - unusual, fragrant and very tasty. And most importantly, it's easy to cook. And no one will guess that this is a baked carp, and not cooked in an oven or on coals.

For the recipe, you need a fish fillet - 1.5 kg; 1 medium purple onion; a glass of sour cream; 1 large green apple; 100 g of hard cheese; soy sauce and rice vinegar 50 g each; green green beans- 300 g; 1 glass of light beer; spices to taste.

Clean the fish, wash, remove everything unnecessary. Make an incision on the back along the ridge, remove the skin and fillet. Lightly beat off with a kitchen hammer on both sides, put in a deep container, pour beer and refrigerate for 15 minutes. Then salt, pepper and fry until crusty, but the fish should remain raw. Then dip the pieces in a mixture of vinegar and soy sauce and send to the slow cooker for half an hour.

Peel the apple from the core and cut into strips, cut the onion into half rings. Saute vegetables and fruits for 5 minutes separately from each other. Then combine, add spices, pour in sour cream, cover with a lid and leave in the "Extinguishing" mode for 20 minutes. After combining with carp, sprinkle thickly with grated cheese and bake for another 5 minutes.

IMPORTANT! The dish should be served hot, garnished with parsley and citrus slices.

Cutlets "Tenderness" with stuffing with photo

Such food will especially delight children. And the filling inside will definitely be an unexpected tasty surprise.

Carp fillet - 600 g; onions - 2 pcs.; butter - 50 g; champignons - 300 g; 2 hard boiled eggs, 150 g grated cheese hard varieties; 1 raw egg; 2 tbsp. l. semolina; salt and pepper; breadcrumbs.

Prepare minced fish, semolina, 1 onion and raw egg. Form the same balls and refrigerate for a quarter of an hour. Finely chop the onion and mushrooms and fry until tender. Cut boiled eggs and mix with vegetables.

Make small cakes from fish balls, fill them with vegetables, put a piece on top butter, connect the edges and form cutlets. Roll them in breadcrumbs and send them to the slow cooker. Two minutes before readiness, put a slide of grated cheese on each and cover with a lid. Put lettuce leaves on a dish and unload cutlets on them, decorate with tomato slices.

Carp cutlets will please adults and children with their taste

Mediterranean carp in cheese sauce

For cooking, you need carp fillet - 1 kg; 2 tbsp. l. flour and potato starch; olives - 100 g; mushrooms - 500 g; 1 glass of cream; ½ lemon; 1 large onion; 200 g of hard cheese; basil and garden mint leaves; spices.

Dry the washed and cleaned fish, divide into small pieces, sprinkle generously with salt and pepper and refrigerate for 10 minutes. Then wash with water. Beat the egg in a deep plate, dip the carp pieces in it, roll them in a mixture of flour and starch and fry on both sides until a pleasant crisp in the "Frying" mode at 160 ° C.

Cut mushrooms and onions into strips, olives into rings. Fry well. Pour in the cream, salt, pepper and transfer in the multicooker to the “Extinguishing” mode. After 10 minutes, add ½ grated cheese and basil leaves. When the cheese has melted, place in the carp sauce and simmer for 15 minutes. 5 minutes before cooking, sprinkle with the remaining cheese, pour over the juice of half a lemon.

IMPORTANT! Garnish with chopped citrus, olives and mint before serving.

When the lid is closed in the "Frying" mode, the dishes are cooked faster and are much juicier. To get rid of the unpleasant smell of mud and swamp, generously sprinkle the carcass with rice vinegar. If you don't have it available, use a mixture of lemon juice and salted water.

Fresh onions will help eliminate bitterness from pieces of peritoneum. Before cooking, place a chopped vegetable in the belly of the fish and leave for 5 minutes.

Don't like bones? Make them softer! And the lemon will help with this. Water the carp lemon juice or cover with lemon wedges and refrigerate for 10 minutes.

Do not be afraid to salt the fish, sprinkle with salt safely. Carp will absorb only as much as needed. Rinse the rest with water.

The easiest way is to separate the bones and skin from a frozen carcass. Therefore, before cooking, place the fish in the freezer for half an hour.

Carp is inexpensive River fish with good palatability, from which you can cook a wide variety of dishes. In this article, we have collected recipes for cooking carp in a slow cooker.

For carp Chinese recipe we will prepare a special sauce based on tomato paste and rice vinegar with onion and ginger. We will simply fry the fish itself and serve it to the table with this fragrant gravy. Carp according to a Chinese recipe in a slow cooker is made from the following components:

carp carcasses - 1.5 kg;
tomato paste - 6 tablespoons;
sugar - 3 tablespoons;
rice vinegar - 2 tablespoons;
leek - 1 stem;
grated ginger root - 3 tsp;
sesame oil - 1 tsp;
pine nuts - 100 g;
corn starch - 1 tbsp;
flour - 2 tablespoons;
sunflower oil for frying;
salt.

Let's cook carp in a slow cooker in steps:

We clean the carcass or carcasses of carps from scales, separate the heads and remove the fillets from the spine. Then, putting the halves of the carcasses with the skin down, we make oblique cuts with a knife to make 1x1 cm squares.
Pour flour into a bowl. Rub the fillet with salt, roll in flour and put in vegetable oil, which we heat in a slow cooker in the “Frying” program before that.
Fry all the pieces of carp in oil in a slow cooker until tender and transfer to a paper towel to remove excess fat. From the napkin we will send the fish to the dish and proceed to the preparation of the sauce.
In 6 tbsp. pour 100 ml of warm water into the tomato paste. Add rice vinegar, sugar and salt.
Leek, finely chopped, with grated ginger, fry in the oil that remains in the slow cooker after the fish. After 2-3 minutes pour tomato sauce. Dilute starch in 1 tbsp. water, when the tomato in the bowl begins to boil, pour the starch in a thin stream. Wait for the mixture to thicken and add sesame oil to it.
Water the fish generously before serving. sweet and sour sauce and sprinkle with pine nuts.

Carp under sour cream and honey filling in a slow cooker

Carp in a slow cooker is very convenient to bake. Following this recipe, we will rub the fish with garlic and put more greens in each carcass, which will help to get an indescribably appetizing flavor. And we will bake carp in a slow cooker under a gentle sour cream filling. Let's deal with the ingredients we need for such a dish:

carp carcasses - 2 pcs.;
garlic - 4 cloves;
dill and parsley - 1 bunch;
lemon - 0.5 pcs.;
honey - 0.5 tbsp;
salt - to taste;
sour cream - 4 tablespoons;
mayonnaise - 1 tbsp;
egg yolk - 1 pc.;
black pepper - to taste.

Let's make baked carp under sour cream filling in a slow cooker in steps:

We will clean the carp carcasses from scales, separate the heads, tails, fins, and pull out the insides. 2 cloves of garlic, chopped, mix with the juice of half a lemon and salt. Grate fish carcasses, put dill and parsley inside each.
Lubricate the multicooker bowl a little and put the carps on the bottom. From sour cream, mayonnaise, 2 cloves of garlic, honey, yolk, salt and pepper, we will make a filling.
Pour it on top of the carps, turn on the multicooker in the “Baking” mode and cook the fish for 45 minutes.

Carp with mushrooms and herbs in a slow cooker

Fragrant baked carp in a slow cooker will help to prepare Italian herbs seasoning, and mushrooms and sour cream will make the dish juicy and tender. This recipe will require the following components from us:

carp carcasses - 2 pcs.;
sour cream - 3 tablespoons;
champignons - 250 g;
lemon - 0.5 pcs.;
onion - 1 pc.;
seasoning "Italian herbs" - to taste;
vegetable oil - 2 tablespoons;
salt - to taste.

We will cook baked carp in a slow cooker according to the following instructions:

Let's take fish carcasses, clean them, gut them, cut off their heads and fins.
Squeeze the juice from the lemon and sprinkle the carps on all sides, leave for 10 minutes. then rub with salt and seasoning "Italian herbs".
Peel the onion and mushrooms and coarsely chop. In hot vegetable oil, you can in a pan, fry the mushrooms with onions until tender, then add sour cream and simmer for another 10 minutes.
When the filling for the fish has cooled down, stuff the carps. Rub them with sour cream and put them in a greased multicooker bowl.
We put the program "Baking" and cook carps in a slow cooker for 40-45 minutes.

Carp with vegetables under cheese in a slow cooker

Baked carp is often cooked with a variety of vegetables. We took zucchini, tomatoes and onions for the recipe, and so that the casserole was with a beautiful and tasty crust, sprinkled it with grated cheese. Here are the ingredients we used in this recipe:

carp - 1 pc.;
tomatoes - 2 pcs.;
zucchini - 100 g;
onion - 1 pc.;
cheese - 100 g;
greens - to taste;
olive oil- 1 tbsp;
salt pepper.

Let's cook carp with vegetables in a slow cooker like this:

To make a pillow for fish out of vegetables, they must be washed, peeled and cut into rings and slices of approximately the same thickness. Greens need to be washed and chopped.
Now we clean the fish, remove the head, entrails, fins, tail. If the carp is completely placed in the slow cooker, you can leave the head.
We fill the belly of the fish with herbs, rub the carcass with salt and pepper.
Pour a little oil into the bottom of the multicooker and put slices of zucchini on it. Then we lay out the onion half rings, add some salt, put the fish on the onion.
With a knife we make cuts across the carp, we put circles of tomato into them.
Set the "Baking" mode and cook carp in a slow cooker for 40 minutes. Then sprinkle with grated cheese and bake for another 10 minutes.

Carp in a slow cooker with wine and cognac

Alcohol in cooking is often a useful ingredient. Firstly, it brings interesting notes of flavor, and secondly, it helps to better reveal the tastes of other products. In our recipe for carp baked in a slow cooker, the following is used:

large carp - 1 pc.;
tomato - 1 pc.;
lemon - 0.5 pcs.;
onion - 1 pc.;
dill - 1 bunch;
white wine - 50 ml;
cognac - 3 tablespoons;
tarragon - 1 tsp;
olive oil - 3 tablespoons;
salt pepper.

We bake carp in a slow cooker in this way:

We clean, wash and gut the fish carcass. If you want to bake it with the head, then take out the gills.
We rub the carp with salt, pepper, some seasonings to your taste, if you wish.
We chop the onion, lemon, tomato into slices, chop the dill, put this stuffing in the fish belly. We put tarragon there.
Mix cognac, olive oil and wine. We put the fish on the foil, pour over the sauce, wrap it and put it in the slow cooker.
In the "Baking" program, we bake carp in a slow cooker for 1-1.5 hours.

Carp stewed in beer in a slow cooker

How to cook carp stewed in beer in a slow cooker, let's take a look at the steps:

We clean the fish from scales, heads, fins and entrails, if the carcass is large, divide it into several large pieces. We find an enameled bowl, rub the fish with salt and spices, pour vinegar over it and put it in the refrigerator for half an hour.
Turn on the "Baking" program and put a piece of butter in the multicooker pan. It will melt and warm up, after which we will put the carp in the slow cooker.
We rub stale bread on a grater or crumble it. Pour dark beer to the fish, sprinkle carp on top with bread crumbs, raisins, lemon zest and greenery. We cook the dish for 40-50 minutes.

Romanian stewed carp in a slow cooker

Let's cook carp in Romanian in a slow cooker in this way:

We clean the carp from scales, giblets, cut out the fins and heads, divide the fish into medium-sized pieces. We rub with salt, pepper, roll in flour and fry in a slow cooker in vegetable oil on all sides, setting the “Frying” program.
We release the bowl, pour oil into it again. Saute the onion until done. tomato paste mix with wine, salt, pour the sauce into the onion.
We put the carp in a slow cooker, throw a bay leaf and lemon slices on top. In the "Extinguishing" mode, cook the fish for 30 minutes. Romanian carp is usually served cold.

Carp in a slow cooker. Video

When I buy fresh fish in the market, I always ask the seller to clean it. To be honest, I don’t really like gutting bream, carp and other river fish.

Lubricate the bottom of the multicooker bowl vegetable oil, spread the onion cut into rings - this will be vegetable pillow for our carp.

We cut off the head of the fish, gut it, carefully wash the carcass, wipe it dry inside with napkins. To prepare stuffed carp in a slow cooker, put a carrot in his abdomen.

We put the carp on the onion in the slow cooker, salt, pepper, sprinkle with spices for fish and dill (I have dried, but fresh will be even better).

Pour the carp gently with sour cream (I take oily so that it does not spread much when cooking).

We close the lid of the multicooker, turn on the “Baking” mode, the cooking time is 45 minutes.

While the baked carp was being prepared in a slow cooker, you could do anything - prepare a side dish or a vegetable salad, or you could just lie down and relax. By the way, when the fish is baked, you can put a double boiler bowl and cook a side dish, for example, steamed potatoes. In one time you will cook two dishes!

Flavors are incredible! We spread the finished carp on a dish, you can open a bottle of your favorite white wine and enjoy dinner! By the way, you can stuff this fish with mushrooms, fresh herbs, an apple or bell pepper. In my case, carp stuffed with carrots and baked in a slow cooker turned out juicy, soft and very tasty. Carrots gave a pleasant sweetness, and spices - a chic aroma. Enjoy your meal!

Carp, like any fish, combines all conceivable benefits for our body: vitamins, micro-, macroelements and antioxidants. This whole set has a beneficial effect on the state of the circulatory system, brain and spinal cord, skin and mucous membranes. Cooking carp in a slow cooker ensures maximum preservation of all useful substances, unlike other cooking methods, so in this article we will try to collect a few delicious recipes dedicated to how to properly cook carp in a slow cooker.

Carp baked with potatoes in a slow cooker

Carp with potatoes in a slow cooker is prepared very simply and quickly, and most importantly at the same time, which will save you the hassle of preparing a side dish.

Ingredients:

fresh carp - 500 g;
tomato - 1 pc.;
leek - 1 stalk;
parsley - ½ bunch;
lemon - ½ pc.;
potatoes - 3 pcs.;
vegetable oil - 1 teaspoon;
salt pepper.

For sauce:

garlic - 2 cloves;
yolk - 2 pcs.;
cream - 1 tbsp.;
flour - 1 tbsp. a spoon.

Cooking

We clean and gut the fish, rub it with salt and pepper and stuff it with a mixture of chopped herbs and vegetables: leek, tomato and parsley. Water the carp with lemon juice and proceed to the preparation of potatoes. We clean and wash the tubers, cut into circles 1 cm thick. Lubricate the bottom of the multicooker vegetable oil, and lay the carp on a potato pillow. Close the lid, set the "Baking" mode for 55 minutes. As long as you can cook gentle sauce for fish. To do this, fry the crushed clove of garlic, chopped parsley and flour in oil. When flour turns golden, add cream and simmer until thickened. Remove the sauce from the heat, salt, pepper and add 2 yolks. Pour the sauce over the finished carp and sprinkle with herbs.