Pike cutlets in a double boiler: cooking recipes, as well as tips and tricks

Diet food

Many modern people, especially those oriented towards the European lifestyle, know the benefits of dietary nutrition from their own experience. It helps to lose extra pounds, reduce cholesterol levels, improve the functioning of the digestive system, and replenish the lack of vitamins and other nutrients in the body.

Important! Under no circumstances should you choose a diet that completely excludes the consumption of fats and carbohydrates. After all, they are vital for the full functioning of the body.

Feature of the dish

Some housewives do not want to cook pike dishes, since this fish contains a lot of bones. However, it's actually not scary. If all the bones have not been removed from the fillet, they will disappear during the grinding process.

Cutlets from this fish are best steamed. Then there will be no harmful fats left in them. Unlike fried ones, steamed cutlets are considered low-calorie. And the abundance of protein in the steamed pike dish makes it suitable for protein diets.

Steamed Fish Cutlets in the Slow Cooker (14 Detailed Steps)

Steamed fish cutlets in a slow cooker are considered a dietary recipe and healthy. The dish contains practically no fat and a minimal amount of calories, but there is a huge amount of useful vitamins and substances. This dish is recommended for those who love fish or are on a diet, including a medicinal one.

And thanks to the fact that the cutlets are cooked in a multicooker, the housewife will save time and energy for other things, because this electrical appliance steams on its own, you just need to prepare and then load the ingredients into the multicooker and set up the electrical appliance. The multicooker will do the rest on its own. I suggest starting to cook steamed fish cutlets.

Using technology

A double boiler is convenient: you don’t have to stand at the stove all the time, it saves time. When using a kitchen appliance to prepare pike cutlets, you should adhere to the following steps:

When the cutlets are formed, grease the steamer grate with oil or moisten it with water. Place 1 layer of cooked cutlets.
There is no need to place them close to each other: the steam should spread without interference, then the cutlets will cook evenly.
Close the steamer with a lid. Make sure there are no gaps left.
The water should not boil violently, so as not to evaporate before the cooking time is over.

How to cook

There are a number of subtleties, without knowledge of which juicy and tender pike cutlets may not turn out. Here are the main recommendations:

It is better to prepare cutlets from fresh pike weighing 1.5-3 kg. Larger specimens have dryish flesh, while smaller ones have few fillets. “When there is no fish,” frozen pike is also suitable.
Gutting of fish occurs as follows: the scales are cleaned off, the fins, head, and tail are cut off. The insides are taken out. The carcass is washed under running water. An incision is made along the entire length of the ridge, and a strip of flesh is cut from both sides. Then the skin is removed and the bones are removed.
To ensure that there are no bones left in the minced meat, the fillet can be passed through either a meat grinder or a blender.
It is better not to add a lot of bread soaked in milk to the minced meat - then the taste of the pike will be much weaker, and the cutlets will turn out dry. But if you add very little, they will become tough. The norm is 80-100 g for every 0.5 kg of minced meat.
Carrots and raw grated potatoes can add juiciness to fish products.
Seasonings must be added to the minced meat to get rid of the characteristic smell of fish. However, spices with a strong aroma are not suitable - they will interfere with the taste of the main component of this dish.
Minced pike spoils quickly - it is better to use it right away. It is not recommended to defrost it twice, much less three times.
Adding only the yolk (without the white) to the ground fillet increases the chances of making cutlets that don’t fall apart.
Simple recipes work best.
When the cutlets are removed from the steamer, the cooking process is not interrupted immediately. They still reach for some time thanks to internal heat. This time must be taken into account so as not to overcook them.
They are served slightly warm or completely cold. Then their taste is more intense.

How to cook pike cutlets with lard

This dish is perfect for a hearty dinner. The cutlets are distinguished by their most tender meat and crispy crust.

You will need:

800-900 grams – pike
250 grams – lard
2-3 slices – loaf
500 milliliters - water
1 chicken egg
1-2 heads – onions
4 cloves – garlic
150 grams – breadcrumbs
1 teaspoon – ground black pepper
100 milliliters – sunflower oil

How to cook:

1. If frozen fish is used, it must first be thawed. You can make your own breadcrumbs if you wish.

2. Wash the lard thoroughly and dry it with paper towels. The top layer of lard is scraped off with a knife. Be sure to remove the skin. Cut the lard into small pieces so that it is convenient to grind through a meat grinder.

3. Peel the onion, wash it, cut it into pieces. The garlic is peeled and washed. It will also need to be passed through a meat grinder. All prepared ingredients are twisted through a meat grinder.

4. The loaf is cut or broken into pieces. Pour in water or milk and leave for 5 minutes. Drain the water and squeeze out the loaf. The soggy loaf is crushed by hand or with a fork to a pulp.

5. The pike is cleaned of its entrails and the head is removed. Fins and all bones are also removed. Wash and dry with paper towels.

6. The fish is cut into pieces and twisted in a meat grinder. The minced fish is placed in a deep container. Lard with onions, garlic, and chopped loaf are also sent there.

7. Break an egg into a container. Add salt and pepper, mix the minced meat thoroughly. The minced meat should be soft and tender.

8. Cutlets are formed from it. Roll them in breadcrumbs and fry for 3-4 minutes on each side. The dish is ready.

Calorie content per 100 g. – 161 kcal

Bon appetit!

Recipes

Pike cutlets can be prepared in a double boiler in different ways. They are used not only in the diet menu - they can be fed to children.

"Odessky"

For 4 servings you will need:

0.5 kg each of small river fish and pike pulp;
2/3 tbsp. milk;
1 tbsp. l. butter;
3 tbsp. l. olive oil and vegetable cream;
4 chicken eggs;
1 large carrot;
2 large onions;
1 bay leaf;
a slice of yesterday's crustless white bun;
a few black peppercorns;
salt pepper.

How to cook:

Gut a fresh pike weighing 1.5 kg, cut off the fillets. Skin it and remove all bones.
Boil broth from small fish, pike tail and head. You also need to throw in 1 finely chopped onion, half rings of carrots, black peppercorns and bay leaves.
Soak the crumb in milk.
Chop the second onion like the first and sauté in butter until transparent. Then wait until it cools down.
Pass the fish and onions through a meat grinder using a rack with fine holes. It is also called pate.
Season the resulting mixture with salt and pepper to taste. Combine with the squeezed crumb and grind again in a meat grinder.
Add the egg yolk and cream beaten in a blender.
After this, beat the separated protein and slowly stir it into the minced meat. Place it on a countertop greased with olive oil and make neat, medium-sized cutlets.
Pour enough fish broth into the steamer bowl that is enough for the entire culinary process.

The main thing is not to miss the moment when the cutlets “ripe”. If you steam them too long, you'll end up chewing them like rubber. Readiness is determined by the following signs: the juice released from fish delicacies loses color, they themselves increase in size and become dull.

Peculiarity! Natural cream has more calories than vegetable cream, so the latter is preferable for those who want to lose weight.

The dish is eaten with fish broth or steamed vegetables.

With semolina

Products:

500 g pike fillet;
4 tbsp. l. semolina;
1 yolk;
1 large onion;
1 tbsp. l. butter;
1 tsp. fish seasoning;
salt, pepper to taste.

How to cook:

Pass the pike fillet together with the peeled onion through a blender.
Add semolina and leave the minced meat for 1/3 hour.
Then add grated frozen butter, salt and other spices.
Mix everything well. Make cutlets and place in a steamer for 20 minutes.

Interesting! You can put a filling inside each cutlet: cheese, cottage cheese with green dill and onions. Hard-boiled chopped eggs will also work.

With garlic

Products:

pike fillet - 0.5 kg;
a slice of yesterday's wheat bread;
milk - 0.5 tbsp;
butter - 2 tbsp. l.;
garlic - 2 large cloves;
chicken egg yolk - 1 pc.;
water - 2 tbsp.;
large onion - 1 pc.;
1 tsp. spices for fish;
salt pepper.

How to cook:

If the fillet does not have large bones, then grind it in a meat grinder 2 times.
Then butter, bread crumb (pre-soaked in milk and squeezed), finely chopped onion and garlic are passed through it.
The resulting mass is kneaded by hand and beaten like dough to make it elastic and soft.
Add the last ingredients: yolk and seasonings. Mix well and make small cutlets.
Pour water into the multicooker bowl. A bowl for steaming with the cutlets is placed on top. In the “Steam Boiler” mode they will cook for 20-30 minutes.

Interesting! Vegetable and green salads, mashed potatoes, rice, and sweet and sour sauces are perfect for steamed pike products.

With zucchini

What you need for 6 servings:

0.7 kg pike fillet;
1.5 tbsp. l. oatmeal;
100 g zucchini;
1 tbsp. l. milk;
2 yolks;
1 carrot;
a slice of slightly stale white bread;
1 onion;
salt, seasonings to taste.

How to cook:

Grind the fish fillet, fried onion and other vegetables without oil.
Soak the bread in milk, squeeze and also pass through a meat grinder.
Pour flour into the mixture, add the yolk and season with salt and spices.
Mix the minced meat thoroughly and cook in a double boiler.

Interesting! Pike meat reduces the risk of cardiovascular diseases.

In a slow cooker

Ingredients for the dish:

1 kg minced fish;
medium bulb;
unsweetened bun (can be replaced with semolina);
a full glass of milk;
1 egg;
breadcrumbs;
butter (1 tbsp with top);
spices and fresh herbs.

Step-by-step preparation:

Soak the bun in warmed milk.
Grind the onion with a blender or chopper.
Combine with minced meat, bread, egg and butter.
Season and add herbs. Mix again.
Make cutlets and bread them in ground breadcrumbs.
Pour water into the multicooker bowl.
Take a steamer basket and grease it.
Carefully place the cutlets. Place in the slow cooker.
In a slow cooker, pike cutlets are cooked for 20 minutes in steam mode.

The butter inside each product will be melted. This will give the dish a soft, creamy taste.

Advice! If you replace the baked goods with semolina, the cutlets will be softer and juicier. It is added to dry minced meat, but before cooking, the mixture must be left for half an hour.

conclusions

Dietary nutrition is an invariable component of a healthy lifestyle. When you want to lose weight, there is no need to starve yourself. You can switch to low-calorie but tasty dishes, such as pike cutlets. If you cook them in a double boiler according to all the rules, they will not only turn out juicy and tender, but will also have a beneficial effect on your well-being.

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Steamed pike cutlets in a slow cooker - recipe with photos

Pike meat is considered nutritious and low in calories. A wide variety of delicious dishes are made from it. Steamed pike cutlets are most suitable for dietary nutrition and children's menus. They are easily digestible and contain a considerable amount of microelements and beneficial omega acids. The food can be safely eaten by people suffering from gastrointestinal diseases, as well as those who are trying to maintain a slim figure.

It is more convenient to cook fresh steamed pike cutlets in a slow cooker or double boiler. If you have such a household appliance, you can use it to quickly create a light and satisfying dinner. Find out the simple secret to obtaining a delicate delicacy from this river fish using our step-by-step recipe with photos.

Cooking time: 1 hour

Number of servings: 9

Step 1:

Prepare the ingredients. To cook steamed fish cutlets in a slow cooker, we will need: ready-made minced fish (I used minced cod); egg; half a carrot or a small whole carrot; spices for fish, ground black pepper and salt. For flavoring we will need: bay leaf and allspice.

If the minced fish is very watery, squeeze out excess water first. Add carrots, eggs, and fish spices to the minced fish.