Pike in a slow cooker with mushrooms

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Let's prepare the fish for cooking by clearing the carcass of scales and gutting it inside. Let's remove the fins, head and tail. Separate the fillet and, after washing it, blot it with a napkin.

2. STEP 2

   

   Separately combine flour, salt and spices.

3. STEP 3

   

   After cutting the fillet into slices, roll them in the resulting mixture.

4. STEP 4

   

   Add vegetable oil to the bowl and set the “Fry” mode. As soon as the oil is hot, place pieces of pike fillet into it. Let's fry.

5. STEP 5

   

   While the fish is frying, cut the onion into half rings.

6. STEP 6

   

   We’ll give the mushrooms our own format, it doesn’t make much difference. Although there is no need to grind it.

7. STEP 7

   

   Place the finished fish on a plate, and fry the onions and mushrooms in the same oil in which the pike was cooked (but not until the onions are golden, but until they are transparent). Let's salt them lightly and season with spices. Stir fry!

8. STEP 8

   

   Remove the prepared onions and mushrooms. Now, first we’ll put slices of pike on the bottom of the multicooker, and then we’ll sprinkle them with onions and mushrooms.

9. STEP 9

   

   Fill the flour that remains after deboning with water, beat it with something convenient and pour this mixture into the contents of the multicooker.

10. STEP 10

    

    There is no need to simmer the fish for a long time, because it is almost ready. Therefore, 25 minutes in the “stew” mode will be enough for us to cook. Don't forget to add some aromatic herbs and cover the multicooker with a lid!

Comments on the recipe

LuSey

21.11.2023

5

It’s delicious to bake pike in mayonnaise with potatoes in a soy marinade.

Eleno4ka

21.11.2023

4.9

I cooked pike in a slow cooker. I filleted the pike, divided it into portions, rolled it in flour breading with spices and sent it to fry in a slow cooker. To save time and not have to take the fried fish out of the multicooker, I fried the onions and mushrooms (there were no fresh ones, I took canned ones) in a frying pan, and a couple of minutes before the end of frying I poured in the flour and spices left over from breading the fish, and then transferred the contents of the frying pan to multicooker for fried fish. Added hot water to make enough sauce. Added dill and parsley and simmered for 20 minutes. The pike in the sauce turned out amazingly delicious! Thank you, wella!