Keta is a noble fish with excellent taste.
In addition, it is also a very useful product.
This is a fairly lean fish, rich in vitamins and protein.
It is very suitable for feeding children and the elderly, for those who for some reason are on a diet.
At the same time, it is important to cook keta tasty and properly. For this, a slow cooker is perfect, which makes it possible to bake, boil, stew, fry, steam foods.
The basic principles of cooking keta in a slow cooker
Ketu in a slow cooker or baked, after giving it some kind of shell - flour, crackers. Or stew with various sauces - in sour cream, tomato, milk. Steamed salmon is good, as well as boiled.Modes for cooking chum salmon in a slow cooker - Stewing, Baking, the Frying mode can be used beforehand.
Preparation of chum salmon does not contain difficulties. Usually it is enough to wash the fish if it is a whole carcass. There are no scales on it, so there is no need to scrape the fish.
Then you need to divide the carcass into suitable pieces. If fillets are required, carefully separate the meat from the bones, carefully removing the skin. It is better to do this when the fish is frozen.
If the fillet does not need to be separated, simply cut the fish into pieces 1-3 cm thick, depending on what you need.
You can use ready-made salmon fillets.
Often, before the main stage of cooking, the fish is marinated in a particular sauce.
Cooking time for chum salmon in a slow cooker is from half an hour to an hour.
You can simultaneously bake, steam or stew fish and garnish in the form of vegetables.
Steamed chum salmon steak in a slow cooker
Steamed fish is the healthiest. To some, such a dish may seem tasteless, but in fact it is a matter of habit. When steamed, the true taste of the product is revealed. And the right spices will only enrich it. You can cook fish with vegetables as a side dish.Ingredients
Half a kilo of chum salmon
A pinch of salt
Black pepper freshly ground
A couple of small carrots
handful of broccoli
Optionally - any other vegetables
Vegetable oil.
Cooking method
Prepare the fish - wash, divide into steaks
Salt them on both sides, sprinkle with pepper, let lie down for 15 minutes.
Place on a steam rack.
Sprinkle lemon juice on top or put lemon sliced into circles.
Place vegetables nearby, sprinkle everything with oil.
Turn on steam cooking for 30 minutes.
You can serve fish with vegetables or add your favorite sauce.
Keta baked in foil in a slow cooker
Keta is a fish very rich in liquid. In order not to lose its juiciness and tenderness, it is best to bake the fish. In a slow cooker, you can bake in foil - like in an oven.Ingredients
Half a kilo of chum salmon - carcass or steaks ready
Tomato
Bulb
Salt to taste
Seasoning for fish (if with citric acid, then lemon is not needed)
Approximately 100 grams of butter
A sprig of dill or a pinch of dried.
Cooking method
Prepare the fish, thaw, wash, divide into steaks.
Cut the peeled onion into rings.
Wash the tomatoes, also cut into slices
Lemon is also thinly sliced, pre-washed, remove the seeds.
According to the number of fish pieces, we prepare the foil. Size - so that you can freely wrap the fish.
We put a steak on each piece of foil, salt, sprinkle with seasoning.
We put a lemon, onion, tomato circle, oil plastic on top. We wrap.
When all the pieces are laid out, place the foil in the slow cooker.
Set the Baking mode and leave for 40 minutes.
Serve in portions.
Keta baked with cheese in a slow cooker
Many people love fish fillet under a cheese coat. The sauce of cheese and cream will make the fish even more juicy, the dish turns out to be moderately satisfying and at the same time light.Ingredients
Keta weighing a kilogram
150 grams hard cheese
Glass of cream
One egg
One large tomato
A teaspoon of sesame seeds
A pinch of nutmeg
Salt, black pepper.
Cooking method
Wash the fish and fillet it.
Why carefully cut off from the spine, separated from the bones.
We remove the skin from the halves, although you can leave it with the skin on. The fish will be a little stiffer, but it will hold its shape better.
We cut into pieces.
Grate the cheese, pour in the cream, egg, salt, pepper and nutmeg.
Lightly beat the mixture so that the egg is evenly distributed.
Then the fish must be put in the bowl of the multicooker, if there is a lot, then first one layer.
Pour the mixture on top of the second layer.
Sprinkle with sesame seeds.
Turn on the multicooker for 40 minutes on the Baking mode.
Keta in a slow cooker with mushroom sauce
In fact, mushroom sauce here is not made separately, but obtained during the cooking process. By the way, if you cut the fish smaller and take more water, then this dish can be consumed as a luxurious fish soup. And so this is an excellent hot dish, which is suitable for potatoes or rice as a side dish.Ingredients
Fillet of chum salmon weighing half a kilogram
Big head of onion
3 large champignons
medium carrot
100 grams of sour cream
Half glass of water
Salt, spices to taste
Bay leaf
A teaspoon of vegetable oil.
Cooking method
Divide the fish into suitable pieces, pre-washing and thawing.
Sprinkle each piece with salt, spices on both sides.
Put the fish in a multicooker cup, add bay leaf to it.
Onion cut into cubes.
Chop the carrot into strips.
Cut the mushrooms thinly.
In a frying pan, stew vegetables and mushrooms with a spoonful of oil until lightly browned - you can do without this, just put everything on top of the fish raw, pour out the oil. With stewing it will be more fragrant and rich, without - more dietary.
Put sour cream, add water.
In the stew mode, 50 minutes is enough to get a surprisingly fragrant tasty dish.
Keta baked with potatoes in a slow cooker
This dish is quite satisfying - it can serve as a full meal thanks to potatoes. At the same time, sour cream, cream, and a large amount of fat are not used here, so keta with potatoes turns out to be quite light.Ingredients
Half a kilogram of chum salmon - fillet or carcass
4 large potatoes
large bulb
Tablespoon of butter
Salt, ground black pepper to taste
Half glass of water
A spoonful of flour.
Cooking method
Wash the salmon, if desired, make a fillet from the carcass, but you can also cook with bones.
Divide into small pieces, roll in flour, put in a multicooker bowl.
Peel the potatoes and cut into slices or strips.
Chop the onion in half rings.
Put onions on the fish, a layer of potatoes on top.
Salt, sprinkle with seasonings.
Pour in the broth and spread the shavings of butter on top.
Set the Baking mode and hold for 50 minutes.
You can use the Stew mode - then the dish will not be baked, but it will turn out to be stewed.
Keta in a slow cooker in tomato sauce
Fish in a tomato is a pleasant combination, for many it is even more to their taste than a fish under sour cream or cream alone. Onions and carrots complete the dish, and unusual seasonings add spice.Ingredients
Carcass of chum salmon about a kilogram weighing
Two large bulbs
two carrots
Two tablespoons of tomato paste or 3 ketchup, tomato sauce
Oil for frying - two tablespoons
Salt to taste
Ground black pepper
Red hot pepper
pinch of sugar
A piece of ginger root - optional for a special piquancy.
Cooking method
Rinse the fish, cut into small pieces, add salt, sprinkle with two types of pepper, mix and leave to marinate.
Finely chop the onion, grate the carrot.
Pour oil into the multicooker bowl, put the onion and carrot and turn on the Frying mode.
Vegetables should be golden.
When this happens, add sugar and put the tomato. Let it warm up for another five minutes.
Meanwhile, grate the ginger and add to the sauce.
Immerse the fish in the tomato-vegetable mixture, if it is too thick, add a few tablespoons of water.
Cook for 30 minutes in the Simmer mode.
Finnish chum salmon soup in a slow cooker
Finnish soup, or Finnish fish soup, is a dish that is becoming more and more popular. This is a great hot hearty soup for the cool season. Such an ear is also tasty when cold, and it is easy to prepare. A slow cooker will make cooking easier.Ingredients
Chum salmon carcass - you can take a fish with a head or additionally purchase a soup set of fish head, bones, skin
2 large potatoes
Carrot
Bulb
Glass of cream
Nutmeg, black pepper - a pinch each
Salt to taste
Bay leaf
Allspice peas
Oil for frying.
Cooking method
Wash the salmon, separate the meat from the bones, remove the skin.
Cut the fillet into pieces and set aside.
Bones, skin, head, pour two glasses of water and boil for half an hour.
Strain off the broth.
Peel potatoes and cut into cubes.
Chop the carrot into strips or cubes.
Finely chop the onion.
Pour a little oil into the multicooker bowl and, adding onions and carrots, turn on the Frying mode for 10 minutes so that the vegetables turn golden.
Put pieces of fish, potatoes, bay leaf to them, add spices, salt.
Pour in the cream, fish broth.
The soup should be quite thick, but not like a stew.
If necessary, dilute with water.
Turn on the Soup or Stew mode for half an hour.
Secrets and tricks of cooking chum salmon in a slow cooker
- Keta contains little fat and a lot of water. Therefore, the main thing when cooking this type of fish is not to overdry it.
- Chum salmon is quite tender and juicy, it is desirable to keep all these qualities in it. Therefore, you should not fry it just like that in oil. It is better to stew or bake.
- If you want fried fish, it is better to dip it in batter. Or make a fur coat from flour, crackers, raw eggs.
- When serving with fish, vegetables are not bad - fresh cucumber, tomato, pepper. Of the more satisfying side dishes, rice is ideal.
- Many people are afraid to cook fish in a slow cooker due to the fact that the smell will remain. To do this, just put the washed multicooker for 10 minutes on the Multisteam mode, Steam cleaning, pour a glass of water into the bowl with a slice of lemon or lemon juice.
Keta fish is not only a source of delicious and very famous caviar. Keta in a slow cooker will be a real discovery for you. Her meat is no less popular with connoisseurs of healthy food. It is recommended for diet food for several reasons. Firstly, as the owner of tender and juicy meat, characterized by excellent taste. Secondly, it is a rich source of omega-3 acids, which have a pronounced antioxidant effect.
So we look at the recipes, choose the most suitable one and cook delicious and healthy food for the whole family.
Keta with cheese
The most winning combination for steaming this fish is lemon and hard cheese. The recipes are very easy to follow, and the dish is tender and juicy. In addition, all useful components are preserved, unlike other cooking methods.
Products
- 300 gr. chum salmon;
- 100 gr. hard fatty cheese;
- spices for fish, salt to taste;
- half a lemon;
- dry or fresh dill to taste and desire.
The fatter the cheese, the juicier the dish will be. If fish spices are not available, use a mixture of peppers, but keep in mind that fish "like" white pepper more than others.
Cooking
For such a steamed fish, mashed potatoes or rice are suitable as a side dish. Well, of course, a salad of fresh vegetables will not be superfluous.
Fish steaks with vegetables
These recipes are a godsend for a quick and tasty family dinner. Garnish is not required to be cooked. Just put another plate of fresh vegetables on the table and dinner is ready.
Ingredients
- 4 chum salmon steaks;
- medium carrot;
- medium bulb;
- two large spoons of lemon juice;
- salt and spices for fish to taste;
- hard fat cheese 100 gr.
- fresh or dried dill for the finished dish.
Recipes allow the use of sausage cheese instead of hard cheese.
Cooking
- We wash the steaks, dry them from moisture and marinate. It is necessary to sprinkle the fish with lemon juice, season with salt and spices, mix thoroughly so that each piece “makes friends” with this dressing. Leave for an hour to marinate.
- We take care of vegetables. Cut the onion into thin rings, rub the carrots on a coarse grater. Cheese is also rubbed on a coarse grater. If you use sausage cheese, it is better to place it in the freezer for 20-30 minutes before rubbing, then it is easier to grate.
- Pour about a liter of water into the bowl, install a double boiler grate and put the pickled stacks there. Put a layer of onion on top, then a layer of carrots, sprinkle with cheese on top. Salt vegetables additionally.
- Set the mode "For a couple" for 20-30 minutes. and cook under a closed lid until a beep sounds.
Sprinkle the finished dish with chopped dill and serve hot to the table.
Rich soup “A la ukha”
How to cook ketu in a slow cooker to get the first course - very simple, cook the soup.
If you tell the fisherman that you cooked the fish soup in a slow cooker, he will simply smirk indulgently. For lovers of "quiet hunting" only the one that is cooked on a fire, from several varieties of fish, and even with a secret ingredient - a burnt birch log, lowered into a cauldron at the very end of cooking. The recipes are very specific. Everything else is fish soup. Well, okay!
Products
- Head and fins of chum salmon;
- 2-3 potato tubers;
- 1 onion;
- 1 carrot;
- half a glass of rice;
- salt, bay leaf, black pepper to taste;
- dill and parsley.
Cooking
- We wash the parts of the fish and put them in a slow cooker. Pour 2-2.5 liters of water, turn on the “Cooking” / “Soup” mode for 35-40 minutes, close the lid and cook the fish broth.
- In the meantime, prepare the rest of the ingredients for laying. We clean and wash vegetables. Cut the carrots into large strips, potatoes into eighths, leave the onion whole.
- As soon as the broth is cooked, we filter it through a fine sieve and pour it into the bowl again. We set the additional time in the "Stew" or "Soup" mode for 30 minutes. Let it boil and add vegetables with rice.
- As soon as the contents boil again, season with salt, spices and bay leaf. Cook until the beep.
- Already in the finished soup we throw chopped greens, close the lid of the multicooker and let it brew for another 5-10 minutes.
Such a fragrant soup should be served hot, with bread or croutons.
Keta is a noble fish with excellent taste.
In addition, it is also a very useful product.
This is a fairly lean fish, rich in vitamins and protein.
It is very suitable for feeding children and the elderly, for those who for some reason are on a diet.
At the same time, it is important to cook keta tasty and properly. For this, a slow cooker is perfect, which makes it possible to bake, boil, stew, fry, steam foods.
The basic principles of cooking keta in a slow cooker
Ketu in a slow cooker or baked, after giving it some kind of shell - flour, crackers. Or stew with various sauces - in sour cream, tomato, milk. Steamed salmon is good, as well as boiled.
Modes for cooking chum salmon in a slow cooker - Stewing, Baking, the Frying mode can be used beforehand.
Preparation of chum salmon does not contain difficulties. Usually it is enough to wash the fish if it is a whole carcass. There are no scales on it, so there is no need to scrape the fish.
Then you need to divide the carcass into suitable pieces. If fillets are required, carefully separate the meat from the bones, carefully removing the skin. It is better to do this when the fish is frozen.
If the fillet does not need to be separated, simply cut the fish into pieces 1-3 cm thick, depending on what you need.
You can use ready-made salmon fillets.
Often, before the main stage of cooking, the fish is marinated in a particular sauce.
Cooking time for chum salmon in a slow cooker is from half an hour to an hour.
You can simultaneously bake, steam or stew fish and garnish in the form of vegetables.
Steamed chum salmon steak in a slow cooker
Steamed fish is the healthiest. To some, such a dish may seem tasteless, but in fact it is a matter of habit. When steamed, the true taste of the product is revealed. And the right spices will only enrich it. You can cook fish with vegetables as a side dish.
Ingredients
Half a kilo of chum salmon
A pinch of salt
Black pepper freshly ground
A couple of small carrots
handful of broccoli
Optionally - any other vegetables
Vegetable oil.
Cooking method
Prepare the fish - wash, divide into steaks
Salt them on both sides, sprinkle with pepper, let lie down for 15 minutes.
Place on a steam rack.
Sprinkle lemon juice on top or put lemon sliced into circles.
Place vegetables nearby, sprinkle everything with oil.
Turn on steam cooking for 30 minutes.
You can serve fish with vegetables or add your favorite sauce.
Keta baked in foil in a slow cooker
Keta is a fish very rich in liquid. In order not to lose its juiciness and tenderness, it is best to bake the fish. In a slow cooker, you can bake in foil - like in an oven.
Ingredients
Half a kilo of chum salmon - carcass or steaks ready
Tomato
Bulb
Salt to taste
Seasoning for fish (if with citric acid, then lemon is not needed)
Approximately 100 grams of butter
A sprig of dill or a pinch of dried.
Cooking method
Prepare the fish, thaw, wash, divide into steaks.
Cut the peeled onion into rings.
Wash the tomatoes, also cut into slices
Lemon is also thinly sliced, pre-washed, remove the seeds.
According to the number of fish pieces, we prepare the foil. Size - so that you can freely wrap the fish.
We put a steak on each piece of foil, salt, sprinkle with seasoning.
We put a lemon, onion, tomato circle, oil plastic on top. We wrap.
When all the pieces are laid out, place the foil in the slow cooker.
Set the Baking mode and leave for 40 minutes.
Serve in portions.
Keta baked with cheese in a slow cooker
Many people love fish fillet under a cheese coat. The sauce of cheese and cream will make the fish even more juicy, the dish turns out to be moderately satisfying and at the same time light.
Ingredients
Keta weighing a kilogram
150 grams hard cheese
Glass of cream
One egg
One large tomato
A teaspoon of sesame seeds
A pinch of nutmeg
Salt, black pepper.
Cooking method
Wash the fish and fillet it.
Why carefully cut off from the spine, separated from the bones.
We remove the skin from the halves, although you can leave it with the skin on. The fish will be a little stiffer, but it will hold its shape better.
We cut into pieces.
Grate the cheese, pour in the cream, egg, salt, pepper and nutmeg.
Lightly beat the mixture so that the egg is evenly distributed.
Then the fish must be put in the bowl of the multicooker, if there is a lot, then first one layer.
Pour the mixture on top of the second layer.
Sprinkle with sesame seeds.
Turn on the multicooker for 40 minutes on the Baking mode.
Keta in a slow cooker with mushroom sauce
In fact, mushroom sauce here is not made separately, but obtained during the cooking process. By the way, if you cut the fish smaller and take more water, then this dish can be consumed as a luxurious fish soup. And so this is an excellent hot dish, which is suitable for potatoes or rice as a side dish.
Ingredients
Fillet of chum salmon weighing half a kilogram
Big head of onion
3 large champignons
medium carrot
100 grams of sour cream
Half glass of water
Salt, spices to taste
Bay leaf
A teaspoon of vegetable oil.
Cooking method
Divide the fish into suitable pieces, pre-washing and thawing.
Sprinkle each piece with salt, spices on both sides.
Put the fish in a multicooker cup, add bay leaf to it.
Onion cut into cubes.
Chop the carrot into strips.
Cut the mushrooms thinly.
In a frying pan, stew vegetables and mushrooms with a spoonful of oil until lightly browned - you can do without this, just put everything on top of the fish raw, pour out the oil. With stewing it will be more fragrant and rich, without - more dietary.
Put sour cream, add water.
In the stew mode, 50 minutes is enough to get a surprisingly fragrant tasty dish.
Keta baked with potatoes in a slow cooker
This dish is quite satisfying - it can serve as a full meal thanks to potatoes. At the same time, sour cream, cream, and a large amount of fat are not used here, so keta with potatoes turns out to be quite light.
Ingredients
Half a kilogram of chum salmon - fillet or carcass
4 large potatoes
large bulb
Tablespoon of butter
Salt, ground black pepper to taste
Half glass of water
A spoonful of flour.
Cooking method
Wash the salmon, if desired, make a fillet from the carcass, but you can also cook with bones.
Divide into small pieces, roll in flour, put in a multicooker bowl.
Peel the potatoes and cut into slices or strips.
Chop the onion in half rings.
Put onions on the fish, a layer of potatoes on top.
Salt, sprinkle with seasonings.
Pour in the broth and spread the shavings of butter on top.
Set the Baking mode and hold for 50 minutes.
You can use the Stew mode - then the dish will not be baked, but it will turn out to be stewed.
Keta in a slow cooker in tomato sauce
Fish in a tomato is a pleasant combination, for many it is even more to their taste than a fish under sour cream or cream alone. Onions and carrots complete the dish, and unusual seasonings add spice.
Ingredients
Carcass of chum salmon about a kilogram weighing
Two large bulbs
two carrots
Two tablespoons of tomato paste or 3 ketchup, tomato sauce
Oil for frying - two tablespoons
Salt to taste
Ground black pepper
Red hot pepper
pinch of sugar
A piece of ginger root - optional for a special piquancy.
Cooking method
Rinse the fish, cut into small pieces, add salt, sprinkle with two types of pepper, mix and leave to marinate.
Finely chop the onion, grate the carrot.
Pour oil into the multicooker bowl, put the onion and carrot and turn on the Frying mode.
Vegetables should be golden.
When this happens, add sugar and put the tomato. Let it warm up for another five minutes.
Meanwhile, grate the ginger and add to the sauce.
Immerse the fish in the tomato-vegetable mixture, if it is too thick, add a few tablespoons of water.
Cook for 30 minutes in the Simmer mode.
Finnish chum salmon soup in a slow cooker
Finnish soup, or Finnish fish soup, is a dish that is becoming more and more popular. This is a great hot hearty soup for the cool season. Such an ear is also tasty when cold, and it is easy to prepare. A slow cooker will make cooking easier.
Ingredients
Chum salmon carcass - you can take a fish with a head or additionally purchase a soup set of fish head, bones, skin
2 large potatoes
Carrot
Bulb
Glass of cream
Nutmeg, black pepper - a pinch each
Salt to taste
Bay leaf
Allspice peas
Oil for frying.
Cooking method
Wash the salmon, separate the meat from the bones, remove the skin.
Cut the fillet into pieces and set aside.
Bones, skin, head, pour two glasses of water and boil for half an hour.
Strain off the broth.
Peel potatoes and cut into cubes.
Chop the carrot into strips or cubes.
Finely chop the onion.
Pour a little oil into the multicooker bowl and, adding onions and carrots, turn on the Frying mode for 10 minutes so that the vegetables turn golden.
Put pieces of fish, potatoes, bay leaf to them, add spices, salt.
Pour in the cream, fish broth.
The soup should be quite thick, but not like a stew.
If necessary, dilute with water.
Turn on the Soup or Stew mode for half an hour.
Secrets and tricks of cooking chum salmon in a slow cooker
Keta contains little fat and a lot of water. Therefore, the main thing when cooking this type of fish is not to overdry it.
Chum salmon is quite tender and juicy, it is desirable to keep all these qualities in it. Therefore, you should not fry it just like that in oil. It is better to stew or bake.
If you want fried fish, it is better to dip it in batter. Or make a fur coat from flour, crackers, raw eggs.
When serving with fish, vegetables are not bad - fresh cucumber, tomato, pepper. Of the more satisfying side dishes, rice is ideal.
Many people are afraid to cook fish in a slow cooker due to the fact that the smell will remain. To do this, just put the washed multicooker for 10 minutes on the Multisteam mode, Steam cleaning, pour a glass of water into the bowl with a slice of lemon or lemon juice.
Loading...