Pike in oil with onions and garlic

Pike in oil with onions and garlic

Category: Blanks

Ingredients
Freshly Caught Fish
Bulb onions
Garlic
Oil
Salt

Cooking method

• I just returned from Astrakhan. I took the autoclave with me.
• I made three types of blanks.
• In tomato (the recipe is in this thread)
• With onions and garlic
• With sauteed vegetables.
• Let's get started.
• We clean the fish, rinse and cut it into portions (no need to grind). Salt on the eye
• -Cut the onion in half rings, garlic into slices, the quantity is arbitrary, so that it is enough to lay out layers between the fish
• Add salt, pepper, ground coriander and stir in a bowl.
• At the bottom of the jar, pour a tablespoon of oil, then a row of fish, a layer of onion mixture and again a spoonful of oil, Fish, onions.
• We put our layers in the jar "on the shoulders" one by one. It is not necessary to fill in with oil, as it expands when heated and can squeeze out the gum from the cans. That is, the last layer is a couple of tablespoons of oil. Its level should end in the middle of the last row of the fish.
• We roll up the lids and then follow the instructions of your autoclave.
• - Instead of onions with garlic, you can put slightly sautéed vegetables in layers. I coarsely chopped carrots, onions, chili and bell peppers. No tomato.
• - the third type was from fish fried in flour. Separately, I fried a lot of onions with the addition of tomato, sugar and salt.
• Upon reaching the pressure, I cooked for 30 minutes. We've already tried a can from each batch.
• I don't even know which ones we liked more. Everything is delicious !!

Time for preparing:

Hour

Cooking program:

Autoclave

Note

It looks like a pike fried in tomato / onion marinade


And this is how the pike itself looks))))


Delicious blanks for everyone!

Maniac fisherman! How many pikes I caught and closed. I'm waiting for a jar to sample)

Definitely !!!!!

Maniac fisherman!

and not only))))))
also the most successful AUTOCLAVER of the forum
I do not even doubt that the deliciousness turned out
Thanks, Jeanne
it's a pity that I have to "train" on crucian carp
recipe printed

Salt on the eye

but my eye sometimes fails me ((((

[lydia]

lydiathank you, I am pleased to be a "successful autoclave"
About salt))) on a standard 0.5 liter jar if it's meat or poultry, just a teaspoon of salt and three peppercorns on top. Accordingly, the pieces are not salted vaaaasche. In the process of cooking, everything will become friends.
This fish was fried in salted flour (the one in tomato)
And in oil, which, just salt in a bowl and mixed.
If you want to salt and pepper the meat right away, then you salt it like goulash, stir it as standard, and then add another spoonful of salt and stir it again. Should be slightly saltier than standard food.
Well, then, we most often use stew with something. Now in the soup, then in the potatoes, so even if you miss a little, you can always adjust it in the finished dish.
But a 0.5 teaspoon works perfect!

[Jeanne]

Jeanne, I will note in the topic. Thanks for the recipe, I rewrote everything! very appetizing jars!

[Oksana]

Oksana, I hope it comes in handy))))