Pike perch in the multivark: 2 ways of preparation

The preparation of pike perch in a multivark is a matter that does not require special skills. Using modern kitchen appliances, you can make a delicious and healthy dinner for the whole family. We offer a few simple recipes.

Pike perch in multivark: recipe for jellied

For 10 servings of delicious jelly from pike perch you will need the following set of products:

• One pike perch;
• A small carrot and a bulb;
• Several peas of black pepper;
• Parsley - twigs;
• Fresh lemon;
• A stack of vodka (volume 30 ml);
• A sachet (30 grams) of gelatin;
• salt.

Step by step cooking technology

1 step

Wash the pike perch, separate from the bones. It should turn out fillets. Pour 1.5 liter water into the multivariate bowl. Put fish cake into it, season with salt, sprinkle with pepper, add onion and carrots (can be cut into several pieces). Cook in the "Stew" or "Soup" mode for half an hour.

Step 2

While the pike-perch is being brewed in the multivark, scald the lemon with boiling water. Slice it into thin slices. Separate parsley leaves from the stems. Add gelatin with water. Leave it for 20 minutes. It should swell.

Step 3

Cut the fillet into pieces and place on a tray designed for steaming. Place it in the multivark and continue cooking in the same mode for another 20 minutes.

Step 4

At the end of time, remove the pallet, and pour gelatin into the fish broth . Keep it warm for about 10 minutes, then add the vodka and strain everything through a sieve.

Step 5

On the molds, place the fish, put a slice of lemon and a parsley leaf in each of the containers. Fill with cooked fish broth. Then cool, cover with food wrap and refrigerate for several hours. As soon as the jellies catch, it can be served on the table.

Pike perch in a multivarquet under marinade

This way you can cook any river or sea fish. Quickly and simply, the fillet of pike perch is made in a multivariate. Recipes can be adapted for a conventional oven or for a cooker. Composition:

• A few small size (about 5 pieces);
• A pair of bulbs and a few carrots;
• Tomatoes in an amount sufficient to produce a half-liter of tomato juice (about 4-5 pieces);
• Spices and salt.

Technology of preparation

Fish clean, wash and gut. You can cut large fins. Salt and sprinkle with spices. For the marinade, grate the carrots, cut the onions. With tomatoes, peel off the skin (to do this, make small incisions on the top and scald with boiling water) and grind with a blender. In the multivark, set the "Baking" function. In the bowl, pour in the oil and save the vegetables in it. Lay the peeled fish on them and cover with tomato puree. Set the "Quenching" function for 1.5 hours. Or you can use the program "Baking", time - 1 hour. You got a delicious pike perch, in a multivarquet cooked, in a tomato marinade. By analogy, you can make fish in sour cream sauce. To do this, tomato puree must be replaced with sour cream of any fat content. For a special flavor and taste, it can be mixed with finely chopped herbs of dill, parsley. To make the dish nutritious, you can put mayonnaise in the sauce. In this case, it can not be salted.