An interesting way to cook capelin in a slow cooker. Capelin in a slow cooker on a vegetable bed

- very tasty, healthy, and also cheap and accessible to everyone. It can be served with rice and buckwheat. We offer you several recipes for cooking capelin in a slow cooker.

Recipe for capelin in a slow cooker

Ingredients:

fresh capelin – 500 g;
onion – 2 pcs.
For the sauce:
cheese – 100 g;
sour cream – 200 ml;
spices and seasoning for fish.

Preparation

Salt the capelin to taste. Peel the onion, chop it, sprinkle it with salt and knead it with your hands. Then fill the bottom of the multicooker with onions and lay out the capelin in rows. Next, let's prepare a creamy cheese sauce. To do this, mix grated cheese, spices and sour cream until smooth. Spread the sauce on the fish and add a little water.

After this, select the “Baking” mode, insert the timer for 35 minutes and close the lid of the device. After the time has passed, capelin with onions in a slow cooker in cheese sauce ready! Carefully transfer it to a plate and decorate the top of the dish with a delicious onion.

Stewed capelin in a slow cooker

Ingredients:

capelin – 1 kg;
onion – 2 pcs.;
carrots – 2 pcs.;
allspice peas – 8 pcs.;
bay leaf IR – 3 pcs.;
coriander seeds – 1 teaspoon;
tomato paste – 2 tbsp. spoons;
spices.

Preparation

We wash the capelin thoroughly. We clean the onion, chop it, and grate the carrots on a coarse grater. First put the fish in the multicooker pan, then the vegetables, add tomato paste and season with spices to taste. Then pour half a glass cold water, select the “Extinguishing” mode on the device panel and time it for 2 hours. Serve ready dish with fresh herbs and baked potatoes.

Capelin in a slow cooker in tomato

Ingredients:

fresh capelin – 600 g;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 200 g;
spices.

Preparation

Wash the capelin thoroughly and remove the bones and entrails. In a frying pan, in oil, fry the diced onion and grated carrots on a medium grater. Add tomato paste and simmer the vegetables a little over low heat. Place the fish in a multicooker bowl, add salt, sprinkle with seasonings, add tomato sauce and cook for 15 minutes.

Capelin in a slow cooker with vegetables

Ingredients:

fresh frozen capelin – 500 g;
bell pepper– 1 piece;
tomatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
potatoes – 2 pcs.;
seasoning " lemon pepper"- 1 teaspoon;
spices;
vegetable oil.

Preparation

We wash the capelin several times cold water, dry with a napkin and sprinkle with lemon pepper seasoning. Next, mix thoroughly and leave to marinate for 15 minutes. Without wasting time, peel the carrots and cut them into thin slices. We process the bell pepper, remove the stalk with seeds and chop into thin half rings. We wash the tomatoes, cut them in half, and then chop them into small slices. Peel the onion and chop it into half rings. Wash the potatoes thoroughly with a brush and, without peeling, cut into thin slices. Rinse the yellow hot pepper, remove the stem with seeds and finely chop.

Now that all the ingredients are prepared, put them in a multicooker bowl, pour in a little oil, salt and pepper to taste. Mix everything thoroughly, level it with a spoon, and lay capelin beautifully on top. Now close the lid of the device and the steam release valve. Cook in the “Fish” mode for 20 minutes. After the end of the program, carefully open the valve, place the fish and vegetables on a dish and decorate with fresh herbs and pieces of sweet bell pepper. TO cooked fish great as a snack spicy carrots in Korean.

You can cook capelin in different ways: steam, fry, preserve, marinate. In this article we will tell you how to cook stewed capelin with potatoes in a slow cooker - this dish is lower in calories compared to fried potatoes, and accordingly, more beneficial for our digestion.
Cooking the fish will not take much time; it will be placed in layers in the bowl with potatoes and onions.

With a high probability, such a dish can be called shkara. This is a hot second dish, which is usually prepared from small fish. It is, of course, advisable to use freshly caught fish, but frozen fish is also suitable. Shkara was once considered a primitive dish; it was prepared by fishermen who came from the sea right on the shore. Now it is highly valued and served in the most expensive restaurants. Well, we would like to offer you capelin shkara cooked in a slow cooker.

Technique used. Stewed capelin with potatoes (shkara) was prepared in the Mirta MPC 95 multicooker. Exactly the same dish can be prepared in the Redmond RMC-PM4507 model

Servings: 4

Ingredients:

fresh frozen capelin – 500 g;
potatoes – 500 g;
onions – 4 heads;
vegetable oil – 2 tbsp. l.;
ground black pepper - to taste;
salt - to taste.

How to cook stewed capelin with potatoes in a slow cooker

Let's put all the ingredients on the table

Thaw the fish at room temperature. Cut off the heads of the capelin and cut each fish along the belly.

Remove the entrails and be sure to remove the black film from the bellies (otherwise the fish will taste bitter).

Rinse capelin well with cold water

Peel and wash the potatoes.
Cut into thin circles or slices

Cut the peeled and washed onion into rings or half rings with a thickness of no more than 5 mm, so that it can be stewed in the allotted time

Pour vegetable oil into the bottom of the multi-pan.

Place the potatoes in the first layer, which do not forget to salt and pepper

Place onion rings on potato slices

Place capelin in the form of a fan or Christmas tree as the last layer. Salt and pepper to taste

Close the multicooker lid. Set the steam release valve to the “Closed” position. Select the “Fish” mode and set the timer for 15 minutes. Cook until the end of the cooking time.

After the signal, open the valve, let the steam escape and open the lid.

Stewed capelin with potatoes in a slow cooker is ready

Using a silicone spatula, carefully place the shkara onto serving plates. This dish can be served with a salad of fresh vegetables, tomato sauce, lemon slices

Bon appetit! Treat your dear guests and household members.

Calories: Not specified
Cooking time: Not specified

Capelin – small sea fish, whose maximum length is only 22 centimeters and weighs about 65 grams. It is found in the Atlantic, Pacific and Arctic oceans. Despite its size, this fish is in great demand, and its catches are growing every year.
Capelin has many useful properties essential for human health. Capelin is an excellent source of calcium, iodine, fluorine, bromine, sodium, potassium, phosphorus, selenium and vitamins B, A and D. It is rich in amino acids such as methionine, cysteine, threonine, lysine, omega-3 polyunsaturated fatty acids, proteins and proteins.
Regular consumption of capelin improves mood, helps reduce blood cholesterol, and helps avoid diseases. thyroid gland. Doctors recommend that people with cardiovascular diseases include capelin dishes in their diet as often as possible. Typically, capelin is fried in a pan or cooked. But there are other ways, for example, cooking capelin in a slow cooker with vegetables. Stewed capelin in a slow cooker, without adding excess fat, retains a lot of useful substances and it turns out very tasty. Capelin dishes in a slow cooker are recommended for people watching their weight.
We offer extraordinary delicious recipe capelin in a slow cooker vegetable pillow.

Ingredients:

fresh frozen capelin – 500 g;
carrots – 1 pc.;
bell pepper – 2 pods;
tomatoes – 2 pcs.;
onion – 1 pc.;
potatoes - 2 tubers;
yellow hot pepper – 1 pod;
Lemon pepper seasoning - 1 tsp;
ground black pepper;
vegetable oil;
salt.

Recipe with photos step by step:

The dish was prepared in the Mirta MPC95 multicooker.

Rinse the capelin several times with cold running water and sprinkle with lemon pepper seasoning. Stir and leave for 15 minutes. If there is no such seasoning, then you can use black ground pepper, 1 teaspoon lemon juice and salt.

Peel the carrots, wash and cut into thin slices.

Wash the bell pepper, cut it in half lengthwise, remove the stem with seeds and cut into thin half rings. Leave a few pieces of pepper to garnish the dish.

Wash the tomatoes, cut each one in half, and each half into thin slices.

Peel the onion, wash and cut into thin half rings.

Wash the potatoes (without peeling) thoroughly with a vegetable brush and cut into thin slices.

Wash the yellow hot pepper, remove the stem and seeds and finely chop. Pepper is very bitter, so you should take the amount of pepper according to your taste.

Place all the chopped vegetables in a deep bowl, add salt, pepper and mix.

Pour vegetable oil into the bottom of the multicooker bowl. Place vegetables in a bowl and smooth out.

Place capelin beautifully on top.

Close the multicooker lid and the steam release valve.
Cook in the “Fish” mode for 10 minutes.

After finishing the cooking mode, open the steam release valve.
Place the fish and vegetables beautifully on a dish and garnish with herbs and slices of sweet pepper. And spicy homemade capelin goes very well with ready-made capelin.

Anyone who has visited Odessa at least once has probably tried the famous capelin in batter - signature dish the local coastal cafes. Tender capelin in a crispy crust - tastier and more affordable dishes can't be found! I don’t argue that the cooking process may seem tedious and somewhat labor-intensive, but I assure you that the result is above all praise. Are you ready to take a risk and prepare this masterpiece yourself? Then feel free to get down to business!

To prepare capelin in batter, take the following ingredients:

fresh frozen capelin – 1 kg,
egg - 2 pcs.,
wheat flour - 100 g,
salt - to taste,
vegetable oil - 150 ml.

Method for preparing capelin in a slow cooker

First of all, I take on the fish: it must first be defrosted, then cleaned. Capelin - very tender fish, therefore it will be easier to clean it if you do not defrost it completely. You can do as I did: place it frozen for a few minutes in a slightly warm water, and then, when it has thawed enough, start cleaning. I remove the heads, fins and entrails from the fish (if I find any eggs, I set them aside separately - they can be salted or also fried in batter).

I leave the ridge because when fried it is steamed and softened so much that it becomes almost invisible and does not cause the slightest discomfort when eating.

I wash the cleaned fish and dry it lightly; there is no need to salt it. Now you can start preparing the batter. There are two ways to proceed here. First: prepare the batter - mix eggs, salt and flour until thick homogeneous mass(if you decide to do it this way, add another egg or 100 ml of milk to the batter). And second: do not mix anything, but first roll the fish in flour, then dip it in beaten salted eggs and again in flour. I chose the latter method - it turns out tastier.

It's time to turn on the multicooker. I set it to the “Frying” mode for 40 minutes. - this time is just enough to fry the whole fish. I pour oil into the multi-pot, activate the program by pressing “Start”, and let the oil warm up for a few minutes. Next, I dip each fish in the batter and place it in a multicooker cup in a circle. Why in circles? The batter has the unfortunate property of spreading, which is why during the frying process the fish can (and most likely will) stick together. And then, in order not to practice with each fish separately, it will be possible to turn over the entire sticky circle at once. :)

I fry the capelin in batter on each side for about 5-10 minutes, then first take it out on a paper napkin to remove excess oil, and then you can serve! Capelin prepared in this way is good both hot and cold, for example, as a snack.

Capelin is cooked in a Delfa multicooker.

Not everyone knows that capelin is very healthy fish. But, unfortunately, it is not entirely healthy to cook it in the usual way (frying) and eat it regularly - this can lead to some health problems. Great option- prepare stewed capelin. And if you use a multicooker, then the cooking process healthy dish It will not only be pleasant, but also fast.

Take fresh chilled capelin, or defrost it if it was frozen. It is better to do this in natural conditions.

For vegetable frying, we need a medium-sized onion. We will clean it and cut it into small or large pieces as desired.

Fresh carrots also need to be scraped, washed and chopped. You can finely chop the carrots into slices or cubes, or you can grate them, large or fine.

Pour 1 tablespoon into the multicooker vegetable oil, and lay out our fish as the bottom layer. Sprinkle on top onions, and carrots on top.

Then add salt and pepper. Put in a bay leaf. Dilute tomato paste in 50 ml and pour the tomato into the multicooker bowl. Turn on the Stewing or Simmering mode for 40 minutes. This time will be enough for the fish to fully cook.

The capelin turns out to be very tender, the bones are soft, that is, there is no need to peel it before eating. Before serving, you can sprinkle chopped fresh herbs, such as dill, on top. Capelin can be served with any side dish, vegetable salad, or as an independent dish.

Bon appetit!