Smoked fish (Steba DD1 ECO multicooker-pressure cooker-slow cooker)

Smoked fish (Steba DD1 ECO multicooker-pressure cooker-slow cooker)

Category: Fish dishes

Ingredients
Fresh medium herring	2 pcs
Salt	2 tbsp
Sugar	1 tbsp
Ground black pepper	1/3 h l

Cooking method

• I will not open a new recipe for you, everything is very simple and there are many recipes here on the forum. The only thing I want to show is that you can make smoked fish in Shteba and are not afraid of anything!
• I bought frozen herring!
• 1. Clean the defrosted herring of giblets and head - wash.
• 2. Mix salt + sugar + pepper (optional).
• 3. Place the fish in a bowl and sprinkle (grate) the mixture obtained in item 2. Sprinkle (grate the inside of the abdomen as well). Close with a lid (film) and put in the refrigerator. I did it in a bowl under vacuum, held for 1 hour.
• 4. Then separate the fish from the bone; there is no need to remove the skin. Cut the fillet into pieces, but not thin.
• 5. Prepare the bowl of MV:
• - wipe dry
• - put sawdust on the bottom (about 1 matchbox). If the sawdust is large, then pre-split them into small ones.
• - lay foil on the sawdust, but so that the edges are bent to the top - this is so that the juice does not flow onto the sawdust and the bottom of the bowl.
• - put a grid on the foil (metal colander ...)
• 
• 6. On wooden skewers, prick fish, but not close to each other. Place the workpiece on a metal support.
• 
• 7. Close the cover and valve. Set the program Baking 30 min.
• 
• 

Time for preparing:

1 hour in brine + 30 min cook

Cooking program:

Frying program at MV Shteba

Note

It turned out very tasty! I didn't expect it! Delicate, soft fish meat, without a strongly pronounced herring smell!
There was practically no smell during cooking, but if you just sniff at the pressure cooker itself!
I washed the pan and the gum - the smell was gone, although there was no particular smell!

Bon appetit, everyone!

Get crazy! Shtebik rules!
Thank you!

Marina drives us !!!)))

Thank you! In fact, I think Stebik is great, he is capable of a lot! We will gradually curb him with the most daring experiments!
With a non-stick bowl, I would not dare to do so, I was afraid of overheating the coating, but you can experiment with a stainless steel bowl!

Marina drives us !!!)))

Mash! The fact that Marina rules is beyond doubt. And it's good that he drives with Shtebik.
And then smokers-smokers! But we don't need it, we have Shtebiki !!!!

Marinochka, what a clever girl. I'm in gastronomic shock.
What other fish do you recommend besides herring? Or can anyone?

Thanks for the recipe Marisha !!! Awesome. I could not resist the admiration that I registered. Drooling already started reading under the covers

Marinochka, what a clever girl. I'm in gastronomic shock.
What other fish do you recommend besides herring? Or can anyone?

Marin, found the answer to my question in the main topic. Thanks again

Marinochka, what a clever girl. I'm in gastronomic shock.
What other fish do you recommend besides herring? Or can anyone?

Yes, I also plan on mackerel and red fish. I also want to soak in water brine with husks .... I will experiment !!!

Mash! The fact that Marina rules is beyond doubt. And it's good that he drives with Shtebik.
And then smokers-smokers! But we don't need it, we have Shtebiki !!!!

Len, Marina and Shtebik became friends finally and irrevocably))

Thanks for the recipe Marisha !!! Awesome.I could not resist the admiration that I registered. Drooling already started reading under the covers

It's great that you joined us! Now go out, we are waiting for you!

Mash! The fact that Marina rules is beyond doubt. And it's good that he drives with Shtebik.
And then smokers-smokers! But we don't need it, we have Shtebiki !!!!

Yes, I agree to all 110%

Len, Marina and Shtebik became friends finally and irrevocably))

And it pleases!
I believe that I also became friends with Shtebik (I finally made baked goods).
True, I haven't smoked the fish yet, but .... everything is ahead!

Len, Marina and Shtebik became friends finally and irrevocably))

Yes, somehow it worked out easily with him ... And when using the fear does not arise!

Yes, somehow it worked out easily with him ... And when using the fear does not arise!

Why be afraid of him ?! He's smart! And in good hands ...

For imagination and risk!

Doesn't the fish taste bitter from the shavings?

For imagination and risk!

Doesn't the fish taste bitter from the shavings?

Obschautly without sorrow the fish was half-sleepy

Marin! Cool! How did you come to this just? I also read the recipe and thought that I didn't need a smokehouse either ...

Obschautly without grief the fish half went to sleep

Marin, is it a smoked fish? I just look that the sawdust is not even charred, they still gave a smell?

Marin, is it a smoked fish? I just look that the sawdust is not even charred, they still gave a smell?

A bit rotten to a dead end! Since I don't buy hot smoked fish in the store. But if we compare smoking on a fire (the mother-in-law makes in the smokehouse) and mine, then: it turned out almost the same, with a smell and does not look like boiled! And the aroma from the fish is a good herring-alder, the appetite is discussed, and the husband has already prompted to run to the store

Marin! Cool! How did you come to this just? I also read the recipe and thought that I didn't need a smokehouse either ...

That's exactly what I thought !!! - now you don't need a smokehouse !!!! Iraida is standing at home, which can be smoked on gas, it costs 5 years! It is huge, laborious to assemble and wash! Although in comparison with her in Shtebe it turned out tastier!

Marina, you are great for discovering a completely new application of the Cubic.
That's just a question - in the photo the sawdust is not charred after use. When I cook on the airfryer, to create the smell of sawdust, I first heat it up to 260 * with a fan. And is the heating temperature of the steel bowl sufficient to start the release of a characteristic smell? Or you first need to warm up the sawdust? And did you not notice the temperature during the heating process and the smoking itself?

Marina, you are great for discovering a completely new application of the Cubic.
That's just a question - in the photo the sawdust is not charred after use. When I cook on the airfryer, to create the smell of sawdust, I first heat it up to 260 * with a fan. And is the heating temperature of the steel bowl sufficient to start the release of a characteristic smell? Or you first need to warm up the sawdust? And did you not notice the temperature during the heating process and the smoking itself?

And I was waiting to confess your questions!
Yes, the sawdust was not charred, I didn’t attach any importance to this, I don’t know why, maybe not enough time for charring it has passed, although if you keep the fish longer, then what will happen to it?
As I already wrote that the smell is both fishy and alder, the aroma is not intrusive, pleasant - the fish turned out to be fragrant! And when she lay in my refrigerator, the next morning it became even tastier - it came! The sawdust did not heat! In general, in my nature I do not like preparatory processes, but if only it is necessary (meat for soup from the freezer and immediately into cooking ...).
No, the temperature was not measured, as the "frying" was working. It should be on f. Try the "meat", then we'll see, but it is not so intense to warm up .... Although the most interesting!

I see, thanks for the clarification. You showed a very interesting "direction" in using the Cube.
It will be necessary to experience. And then I only got used to smoke on the airfryer at home. I just noticed that for a good aroma, for any smoking, you must first let the sawdust "heat up" (run) to release the smell, and then keep, in principle, any T.
Well, okay, you have to try. The main thing is that you have laid the foundation.
Smoked fish, yes, it tastes better when it cools. That's for sure.
Should we not aim at William Shakespeare? I mean smoking poultry meat?

Should we not aim at William Shakespeare? I mean smoking poultry meat?

Removed from the mouth! I have such a thought, you can try ...
For example, smoke lard!