Canned pike in the Redber MC-M600 multicooker-pressure cooker (power 1000 W).

Category: Fish dishes
Canned pike in the Redber MC-M600 multicooker-pressure cooker (power 1000 W).

Ingredients

pike 1.5-2 kg
salt 1 tsp
sugar 1 tbsp. l.
lemon acid 1 tsp
vegetable oil (refined) about 0.5 stack.
hops-suneli 0.5 tsp
turmeric 0.5 tsp
Bay leaf 4-5 pcs.
strong tea leaves 50 ml
black peppercorns about 10 peas

Cooking method

  • Clean the pike. Cut into slices 2-3 cm thick. As for frying in a pan. Salt a little and refrigerate for 1 day.
  • Pour some vegetable oil into the bottom of the pressure cooker bowl and place the fish pieces. I got 2 layers: 1st, where the vertebrae are thicker, 2nd, where the vertebrae are thinner.
  • Sprinkle the fish with spices on top. Put bay leaf and peppercorns.
  • Stir salt, sugar, citric acid in hot tea leaves and pour over fish.
  • Fill with the remaining vegetable oil.
  • Pressurize for 25-30 minutes. Do not open the valve. Let the pressure drop by itself.

Note

It turned out very tasty!
Bones - the vertebrae are slightly felt. But you can safely chew them.

P.S. Once cooked for 30 minutes - the pieces disintegrated when laid out on a plate.
Another time I cooked for 25 minutes - the pieces were denser.
But in any case, let the fish cool completely.

Bon Appetit!

Aygul
And when I cooked for 25 minutes, were the bones soft or not very? Should they be removed or are they chewed straight, pushed with a fork?
marinal
A teaspoon of citric acid is not too much? Tell me plizz, otherwise I don't know where to stick the pike
leno4k @
Quote: Aygul

And when I cooked for 25 minutes, were the bones soft or not very? Should they be removed or are they chewed straight, pushed with a fork?
Yes, the bones are soft in both cases. Easy to chew. And she didn't have time with a fork, the children pulled them out and ate them.
Now I pulled it out of the hidden jar. Bones-vertebrae easily crushed with a spoon. A little bit of a crunch is guessed. Well, if you specifically savor it.
Quote: marinal

A teaspoon of citric acid is not too much? Tell me pliz, otherwise I don't know where to stick the pike
No, 1 tsp. citric acid is not much for such an amount of fish (about 2 kg of peeled). I typed with a special measuring spoon (from a bread machine), without a slide.
GALLAKTIC
I found the recipe by chance and I don't understand why it is so unfairly ignored by the hostesses. Yesterday I made such a pike - it turned out great! Fast, clean, tasty! Made from 1 kg, respectively, reduced all the ingredients by half, replaced hops-suneli and turmeric with "Seasoning for fish" from Prypravych, in addition to peas, added 4 cloves and 5 allspice peas. The amount of citric acid (0.5 tsp) was a little embarrassing, but everything turned out harmoniously, no sourness in the finished dish. I cooked in Polaris PPC 0305AD for 15 minutes at 3 pressures, then 15 minutes at 2 pressures, then I waited for the float to fall by itself (now I'm sure that it was quite possible to release the pressure forcibly). The pike gave a lot of juice, everything was covered. I tried the hot one right away: the vertebral bone chewed normally (as in canned salmon), but then we just took out the vertebrae. All other bones (who are familiar with the pike, knows how bony it is) were not felt at all. I carefully drained the juice and made a gravy for the side dish based on it.
In general, I really liked the recipe! Any fish can be made on its basis.As I understand it, the main ingredient is citric acid, which is needed to soften the seeds, but otherwise you can experiment and fantasize as you please. Well, I think 25 minutes at 2 pressure in Polaris will be enough, especially if the fish is smaller than pike.
Stradivary
Thank you for bookmarking. Have you tried canning river fish?
leno4k @
GALLAKTIC Thank you very much for appreciating and deciding to cook fish according to my recipe. I am very glad that I liked it!

Stradivary Thank you! : rose: I also cooked river fish using this recipe. Only for 1-1.5 kg of river fish sugar took 0.5 tbsp. l. And citric acid is not a full teaspoon. Everything else is prescription. Cooking under pressure for 25 minutes.

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