Canned river fish in a multicooker pressure cooker

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare all the necessary products. The fish must be chilled and fresh. We have river fish and I took: a pike perch carcass, a pike steak and a perch fillet. You can also use other river fish, such as carp or carp, but fish varieties with a minimum number of bones are preferable.

2. STEP 2

   

   Separate the fillets from the pike perch and remove the bones from the pike. Cut all types of fish into pieces about 3 cm thick.

3. STEP 3

   

   Place the fish in the multicooker bowl and pour in a glass of water. If you want the finished fish to have a beautiful golden color, use brewed tea of ​​medium strength instead of water. Naturally without tea leaves.

4. STEP 4

   

   Add bay leaf and allspice. Add some salt.

5. STEP 5

   

   Turn on the Extinguishing mode, time 1 hour. Then leave the bowl of fish to sit for another 1 hour in the slow cooker.

6. STEP 6

   

   Sterilize the jars in a convenient way (scald with boiling water, sterilize over steam or in the microwave), boil the lids. I recommend taking small jars so that it is enough for 1 meal.

7. STEP 7

   

   Place fish in jars.

8. STEP 8

   

   Fill with the remaining broth up to the neck.

9. STEP 9

   

   Close or roll up the lids. Store this preparation in a cool place.

10. STEP 10

    

    You can serve it as a cold appetizer or as a hot dish by preheating the dish. Bon appetit!