Due to its taste, affordable price, hake is a fish popular among housewives.
In addition, the hake has very few bones, so they like to cook it for a children's table in the form of steaks or cutlets.
Hake in a slow cooker turns out to be tender and tasty, regardless of the method of preparation and the presence of additional ingredients.
Hake in a slow cooker - general principles of cooking
Hake in a slow cooker can be stewed, fried, baked, steamed. If you don’t want to additionally prepare a side dish for fish, you can add cereals and vegetables to the multicooker in a bowl for hake or on a container for steaming when cooking fish.
Fish goes well with products such as onions, carrots, potatoes, tomatoes, sour cream, cheese and much more. You can also use various spices and seasonings for hake: black or white pepper, mustard seeds, lemon, ginger, herbs or ready-made seasoning for fish.
Before cooking, fish should be rinsed, cut off the tail and fins, cleaned from the insides. If the hake is frozen, then it is previously thawed in any convenient way. Small fish are usually not cut, they are cooked whole, while large fish are divided into several parts.
Recipe 1. Hake in the slow cooker
Ingredients:
• four slices of hake filet;
• salt pepper;
• flour, vegetable oil.
Cooking:
1. Defrost hake fillet, rinse and dry with a paper towel.
2. Sift flour into a bowl, mix it with salt and pepper.
3. Thoroughly roll each piece of fish in flour, shake off excess.
4. Turn on the multicooker in the "Frying" mode; if there is no such function, set the "Baking" mode.
5. Pour vegetable oil into the bowl, heat it.
6. Put the fillet in hot oil, fry first on one side for 5-7 minutes until golden brown, then turn on the other side.
7. Fry for another 2-3 minutes, gently remove it on a paper towel, thus allowing excess oil to drain.
8. Serve a multicook hake with any garnish of your choice: mashed potatoes, boiled rice or buckwheat, stewed, fresh or pickled vegetables, decorated with greens to taste.
Recipe 2. Hake in a slow cooker with spices
Ingredients:
• a pound of frozen hake;
• 10 grams of ginger root;
• 20 grams of dried basil;
• a pinch of coriander and white pepper;
• a couple of sprigs of fresh basil and a slice of lemon;
• salt, olive oil.
Cooking:
1. Defrost the fish by taking it out in advance in the refrigerator or on a plate on the kitchen table.
2. If the fish is small, it is enough to clean it, the larger should be cut in portions.
3. Rinse the prepared fish, peel it and, if necessary, remove the viscera.
4. Grate the ginger root on a fine grater, mix with dried basil, coriander, white pepper and salt.
5. Pour olive oil into the prepared spicy mass, mix.
6. Grate the prepared fish with aromatic spices. To make the hake soaked better, you can make a few punctures on the carcass.
7. Pour 600-700 ml of water into the multicooker bowl.
8. Put the prepared hake on a steaming container, place it in a bowl above the water.
9. Close the lid of the multicooker, cook for 30 minutes by choosing the "Steam cooking" mode.
10. Put the finished fish in portions on plates with or without garnish, garnish with washed branches of basil and a slice of lemon.
Recipe 3. Hake in a slow cooker with vegetables
Ingredients:
• 500 grams of fish;
• onion;
• carrot;
• two tomatoes;
• a teaspoon of lemon juice;
• seasoning for fish and salt to taste;
• vegetable oil.
Cooking:
1. Thoroughly clean the fish, trimming the fins, head, tail, removing the insides. Rinse and dry the prepared carcass.
2. Cut the fish into small steaks, drizzle with lemon juice and grate with salt and seasoning for the fish.
3. Peel the onion and carrots, chop the onions with the finest half rings, grate the carrots on a fine grater.
4. Rinse tomatoes, pour boiling water for a moment. Peel, cut into small cubes.
5. Pour a little vegetable oil into the multicooker bowl, put the onion in an even layer.
6. Spread the pieces of fish on top, cover it with a layer of carrots and tomatoes.
7. Salt to taste.
8. After closing the multicooker lid, set the program to the "Extinguishing" mode, setting the timer for one hour.
9. Ready hake turns out to be very tender and juicy and perfectly harmonizes with boiled potatoes.
Recipe 4. Hake in a slow cooker with potatoes and cheese
Ingredients:
• two carcasses hake;
• a pound of potatoes;
• 100 grams of sour cream;
• carrots, onions;
• 100 grams of grated cheese;
• salt and spices.
Cooking:
1. Defrost, rinse and clean hake carcasses.
2. Cut each carcass into several pieces, season with moth and spices. Set aside for a while, allowing the fish to marinate.
3. Peel and chop the carrots and onions: cut the onion into small cubes, and grate the carrots.
4. Put the vegetables, after mixing them, on the bottom of the multi-cooker bowl.
5. Place pickled fish on top of chopped vegetables.
6. Lubricate the hake with sour cream.
7. Next in line is the garnish for the fish: peel the potatoes, cut them into thin circles, add a little salt and pepper to taste.
8. Grate the cheese on a coarse grater.
9. Spread the potatoes evenly in the double boiler insert, sprinkle it on top with cheese.
10. Place the patches of potatoes and cheese in the bowl where the fish already lies; close the appliance with a lid.
11. Cook the hake in the slow cooker in the “Baking” mode for 40 minutes.
12. Put the dish portionwise on plates, sprinkle with fresh chopped herbs.
Recipe 5. Baked in hake sauce in a slow cooker
Ingredients:
• three fish;
• two onions;
• 150 grams of sour cream;
• 50 grams of mayonnaise;
• vegetable oil, a little water;
• flour;
• salt, spices, seasonings and herbs.
Cooking:
1. If the hake carcass is frozen, give it time to completely thaw. After the fish rinse, get rid of the tail, fins and entrails.
2. Thoroughly rinse the prepared hake in cold water, dry with paper towels, cut into three parts.
3. Mix salt with spices, rub this mixture into each piece of fish.
4. Now peel the onion, cut into thin quarter rings. Put the onion on the hot oil in the "Frying" mode, passerously until the vegetable softens and acquires a golden crust.
5. Remove the fried onions temporarily on a plate.
6. Without rinsing the bowl, put the prepared hake in it, having previously rolled the fish in flour.
7. Make a sauce of salt, spices, sour cream and mayonnaise; for taste, put a pinch of ground ginger. Pour them hake slices.
8. Pour a little, literally a third of a glass of water.
9. Cook the fish for 40 minutes by selecting the “Bake” or “Fry” mode.
10. Transfer the finished fish to a plate, pour liberally with fragrant sauce, garnish with chopped greens.
Recipe 6. Hake in a slow cooker for a couple
Ingredients:
• three pieces of hake filet;
• one lemon;
• a tablespoon of mustard seeds;
• salt, pepper, oil, fresh dill.
Cooking:
1. Put the thawed fillet on a cutting board, cut into 3-4 parts.
2. Put in a bowl, pour the juice of one lemon and a tablespoon of vegetable or olive oil.
3. Add washed and finely chopped dill leaves, mustard seeds, salt and black pepper. Let the fish brew for 30-40 minutes.
4. Pour water, approximately 400-600 ml, into the multicooker bowl, set the steaming grid.
5. Gently place the pickled fish on the grill.
6. Cook on steam for 35 minutes.
7. Serve fish as a main course to any side dish. A hack cooked in this way in a slow cooker is also ideal for a diet table.
Recipe 7. Hake in a slow cooker with egg and cheese sauce
Ingredients:
• a pound of hake filet;
• two onions;
• salt pepper;
• 100 grams of cheese;
• two eggs;
• 150 ml cream.
Cooking:
1. Cut the washed and dried hake into small pieces.
2. Chop the peeled onions with thin half rings and slightly remember with your hands so that it softens and does not remain harsh after cooking the hake.
3. Put the onions on the bottom of the multicooking bowl, evenly distribute the fish on top, you can pre-grate it with your favorite spices.
4. Beat eggs in a small container with cream, salt and pepper.
5. Pour the resulting mixture into the ingredients in the bowl.
6. Sprinkle over grated cheese.
7. Cook the fish for 20 minutes by selecting the Multi-Cook program.
Hook in the slow cooker - tricks and tips
• The dish will turn out really tasty if you choose a quality hake. The fish should be without dark places and yellow spots, with a characteristic fishy smell without bitterness and sourness. To the touch, the hake should be resilient, and in appearance shiny and as if wet.
• Frozen fillets should not be covered with white snow, which indicates its repeated freezing, only a slight ice coating. If you buy goods in supermarkets in packaged form, also make sure that there is no snow in the package with the hack.
• When preparing the fish, do not forget to remove the black films from the inside, otherwise the hake may be bitter. The inside of the fish should be clean, pinkish in color.
• To make the hake in the multicooker different each time, experiment with sauces, spices, marinades and additional ingredients.
• If you are frying hake in a slow cooker, it is important not to close the lid so that you can follow the process. The crust should not be charred, only a pleasant golden color. By the way, the effect of a beautiful crust can be achieved by rolling the fish in flour or semolina.
