Stewed carp with tomatoes in Oursson slow cooker

Stewed carp with tomatoes in Oursson slow cooker

Category: Fish dishes

Kitchen: Russian

Ingredients
Fresh carp	2 portions, fillet
Bulb onions	1 PC. taste
Sweet pepper	1 PC. taste
Red cherry tomatoes	10-15 pcs.
Butter or ghee	1 tbsp. l. or vegetable
Lemon zest	1 tsp grate finely
Lime pepper	to taste, or freshly ground white pepper
White port wine	2 tbsp. l., can be replaced with another semi-sweet table wine
Salt	taste

Cooking method

• Finely chop the onion and sweet pepper into pieces.
• Salt the fish and let stand until the onion is sauteed.
• 
• Turn on the multicooker to the HOT mode, the default time is 30 minutes, the pressure is 0, turn on START and wait 5 minutes while the pan heats up.
• Put onion, sweet pepper, lemon zest, a little lime pepper, salt in a saucepan. Start browning and add 1 tbsp. l. wine, put out a few minutes. The total sautéing time is 5 minutes, that's enough. Cooking with the lid open!
• 
• Put pieces of fish on browned vegetables, spread cherry tomatoes on top, sprinkle with lime pepper a little to taste, pour 1 tbsp of port wine over the fish. l ..
• 
• Close the pan lid and continue cooking covered. You do not need to set the pressure, leave it at zero. Bring the dish to the end of the program for about 20 minutes.
• Transfer the finished dish to a plate, put the resulting gravy, tomatoes on top and serve hot. I made boiled cauliflower for a side dish.
• 
• 

Note

It turned out very mentally! Delicious!
And in just 30 minutes!
Cook with pleasure and bon appetit!

Exactly mentally, what a wonderful carp

[Tanya]

Tanya, thanks for the wonderful recipe

[Girls]

Girls, THANK YOU!!!

In its raw form, the fish is so beautiful, but stewed out and ... became not entirely photogenic, turned gray, but the taste did not become worse from this And there are practically no bones in it

[quote author = Admin And there are practically no bones in it
Oursson ordered today, thanks for the advice. I reread the recipes and prepare for an active meeting with the MCV. I was very interested in cooking fish. The son does not eat fish due to the presence of bones. What do you mean when you write "practically not". And which ones are present? "

[Natasha]

Natasha, the bones are thick ribs. To preserve the shape of a piece, I do not take out the rib bones, and besides, they sit very tightly, you can injure or tear the meat. And so the rib bones and the shape of the fish are kept and taken out when ready!

We are waiting with a saucepan!

: hi: It's great that there are no small bones. I could get rid of them in carp only when frying, if I make many, many frequent cuts or when I make chunks of stuffed fish. Thick bones remain there, but they are easily removed. My Oursson will arrive on Tuesday: yahoo: and then, finally, it will be possible to put out the fish. Thanks for the recipe.

Tatyana! I forgot to say that in order for the fish to look beautiful, you should try to put onion husks on the pieces of fish. I do this when I'm stewing fish under the lid on the stove. The color is interesting.

[Natasha]

Natasha, thanks for the advice, I'll try to do

I'm with a saucepan. They brought it today. I'll try to cook something today.

Congratulations! You can use our recipes to get started! Look, even boiled potatoes in it!

: hi: Probably not the topic. If necessary, send to the address. Last night I cooked porridge from wheat grits, and today it is pilaf. With porridge, everything is clear, it turned out delicious, but for a long time.I think that such porridge would cook even longer on the stove. But with pilaf - a snag. In the morning I cooked chicken and vegetables, added rice, added everything I needed and water. I put it on a delayed start. I came home earlier than I thought and transferred the porridge to the program for 35 minutes and the pressure of one. Tatyana! The rice looks beautiful, and the taste is overcooked! Porridge with chicken! I think 25 minutes would be enough for the rice until cooked. : (The first pancake is almost lumpy. Now I will correct it with dried tomato sauce. I draw the conclusion: in order to cook well, you need to write down everything and disassemble every mistake. And I liked the saucepan very much. choice.

[Natasha]

Natasha, congratulations on purchasing the saucepan!

We discuss all general issues, information, opinions and the like here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=168914.0

We place our recipes here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=464.0

Of course, you need to select cooking modes, pressure and time from this and the result will be! I also use the recipe book, I look there, plus I connect my intuition. It is important to make friends with the water / cereal ratio - it is already necessary to select it for yourself by typing.

For buckwheat, rice, I take water to the thickness of the index finger above the cereal, it suits me so well and the porridge turns out to be wet-dry, as here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179396.0

Thank you Tatyana. I'll take everything into account. And, probably, it's really not so much on time 6 as in the amount of water (my balo is 2 fingers higher, like when cooking on the stove) Thanks again.

I don't have a multicooker! But there is a carp in the freezer, there is a pressure cooker.
My carp is wild (really, really!) And bony as an infection. It is impossible to eat neither fried nor boiled.
Advise - if you put it out in a tomato in a pressure cooker, the bones will soften? How about canned food? And how long will it take after the whistle?
Sorry to clutter the topic, but maybe redirect?

Masha, I would do this: after the whistle I held the fish for 30 minutes, let the pressure drop, then looked at the result - how soft the bones would be, take a sample from a piece of fish.
If there is little time, then focusing on the softness of the bones, I would turn it on again, but in time, already based on the softness of the bones, it is possible 10 minutes, it is possible and 30 minutes again.
After all, the result depends on the thickness of the pieces, the thickness and "old age" of the fish. Therefore, you will have to find the time by trial and error. And then write down the result in a notebook, as a keepsake, suddenly you still have to cook.
Onions, carrots, I would pre-sauté with tomato, in a small amount of vegetable oil. And I would put the sautéed dish on top of the fish - and then stew the fish.

Try it, success!

Thank you Tatiana!
I'll try. If only it does not burn, otherwise everything is thrown away.

It depends on how many fish you put in the pan! If there are a lot, but vegetables with tomato, then it will give a lot of juice, then put it out on a slow fire, everything should be fine. That's why I say, first set it for 30 minutes, over low heat, and then evaluate what happened, and then focus on the fact.