Steamed carp in a slow cooker recipes. Carp in a slow cooker recipes

Until the mid-thirteenth century, this fish did not exist. It was bred in China from carp breeds; it appeared in Europe at the end of the 18th century. Despite the fact that this species lives in reservoirs with silted bottoms and feeds on mud, its meat is white, moderately fatty, and has many vitamins and microelements. According to doctors, carp helps normalize blood circulation, increases endurance, strengthens the nervous system and memory function. And the inhabitants of the Middle Kingdom even believe that the performance of the prostate depends on fish. The most common of the carp family are mirror, naked and scaly.

There are different recipes and cooking methods, but it is carp in a slow cooker that retains the maximum nutrients.

Eastern quartet on milk

To prepare this masterpiece, you will need only 4 products - 1-1.5 kg fish; large onion, 3 medium carrots and one large beet. Salt and pepper to taste. Clean the fish carcass, wash it, separate the head, tail and fins. Cut into portions. Pour warm water into a deep bowl, salt it well, add 2 tbsp. l. lemon juice and place the slices there for 20 minutes.

Cut the onion into rings, carrots and beets into slices. Pour vegetable oil into the bottom of the bowl and place the vegetables. Fry until golden brown, pour in ½ cup of low-fat milk, add spices and turn on the simmer mode.

Place the soaked fish in a slow cooker for 15 minutes. Steamed carp always turns out tasty and juicy. Once ready, place on top of the vegetables and add another half a glass of milk. Cover with a lid and simmer for 20 minutes.

Serve the dish with chopped herbs and croutons.

Steamed fish in a slow cooker

Steaming makes it possible to advantageously present the dry meat of pollock and hake. A small amount of seasonings and heat treatment with steam brings out the delicate taste of the fish, making it soft and juicy.

Ingredients:

medium-sized fresh frozen hake or pollock carcass – 1 pc.;
lemon – 1 pc.;
dill and parsley - 4 sprigs each;
salt - to taste;
ready-made mixture for fish – 3 teaspoons.

Cooking method:

The fish is cleaned, washed and dried.
Cut the carcass into steaks 1.5-2.5 cm thick.
In a deep bowl, pieces of fish are mixed with spices.
The greens are finely chopped.
Cut 3 thin rings from the lemon.
Add herbs and lemon to the fish and mix.
Let the preparation brew for 20 minutes.
Water is poured into the multicooker.
Fish is placed in the basket.
Close the lid and set the “Steamer” program.
After 20-30 minutes, the steamed fish in the slow cooker is ready.

When they want to add extra juiciness to dry fish, they lay it on top of onions. It is cut coarsely and placed on the bottom of a basket 0.5-1.0 cm thick. Onion juice permeates the flesh of the fish, saturating it with its subtle aroma.

A feast for the whole world. Fish in foil

Ingredients: carp – 1 kg; champignons – 500 g; 1 onion; medium carrot; bell pepper – 1 pc.; dill greens; ground salt and pepper; 1 lemon; 100 g dry white wine; large tomato; 2 tbsp. l. sour cream; 1 egg.

Prepare the fish - clean, wash, remove the gills. Rub well with salt and pepper and leave for 10 minutes.

In a deep bowl, mix sour cream, wine, egg and spices. Beat with a blender until fluffy. Add ½ tomato and sweet pepper cut into thin slices, chopped dill. Mix well.

Rinse the carp with warm water and dry with a paper towel. Fill it generously with the filling, sprinkle with the juice of half a lemon, wrap in foil and bake for 40 minutes in a slow cooker (baking mode).

Fry the chopped vegetables in hot oil, place them in a thick ball on a dish, and place the fish on top. Garnish the dish with herbs and lemon slices. Bon appetit.

Step-by-step recipe for making aromatic carp with lemon

If you decide to cook a fish dish for dinner, then you are invited to bake carp with lemon in the oven. Juicy and tender carp meat goes well with the taste of citrus fruits, and mayonnaise will give the fish an appetizing golden brown crust. We bake the carp in foil and on a “cushion” of fresh herbs.

Ingredients:

Large carp – 1 pc.
Lemon – ½ pc.
Mayonnaise – 2 tbsp. l.
Salt and pepper and fresh herbs (parsley and rosemary) - to taste.

Cooking process:

Prepare the carp thoroughly and according to general rules for baking. Dry the prepared carcass, washed with warm water, with a kitchen towel.
Then rub the carp with salt and pepper and leave to marinate for 1 hour.
After this time, cover a baking sheet with foil and grease with vegetable oil.
Place the washed parsley and a sprig of rosemary on the foil. Greens can be replaced with chopped onions. Place a few lemon slices on top of the greens.
Place the prepared carp on this green “cushion”.
Cut the carcass in the back area in several places and place lemon slices in the cuts. Place the greens and lemon in the belly of the fish.
Spread the carp well with mayonnaise and form high sides from the foil, without completely wrapping the fish in foil.
Bake the carp in an oven preheated to 190°C for 35 minutes until golden brown.
Read also: Ice net fishing

Fish chops under a fur coat. In sour cream, with apples and beans

This culinary creation will undoubtedly become the highlight of any table - unusual, aromatic and very tasty. And most importantly, it’s easy to prepare. And no one will guess that this is baked carp, and not cooked in an oven or on coals.

For the recipe you will need fish fillet - 1.5 kg; 1 medium purple onion; a glass of sour cream; 1 large green apple; 100 g hard cheese; soy sauce and rice vinegar 50 g each; green beans – 300 g; 1 glass of light beer; spices to taste.

Clean the fish, wash it, remove everything unnecessary. Make an incision on the back along the ridge, remove the skin and fillet it. Lightly beat with a kitchen hammer on both sides, place in a deep container, pour in beer and refrigerate for 15 minutes. Then add salt, pepper and fry until crusty, but the fish should remain raw. Then dip the pieces in a mixture of vinegar and soy sauce and place in a slow cooker for half an hour.

Core the apple and cut into strips, cut the onion into half rings. Saute vegetables and fruit for 5 minutes separately from each other. Then combine, add spices, pour in sour cream, cover with a lid and leave in the “Stew” mode for 20 minutes. Then combine with the carp, sprinkle thickly with grated cheese and bake for another 5 minutes.

IMPORTANT! The dish should be served hot, garnished with parsley and citrus slices.

Cutlets “Tenderness” with filling with photo

This food will especially please children. And the filling inside will definitely be an unexpected tasty surprise.

Carp fillet – 600 g; onions – 2 pcs.; butter – 50 g; champignons – 300 g; 2 hard-boiled eggs, 150 g of grated hard cheese; 1 raw egg; 2 tbsp. l. semolina; salt and pepper; breadcrumbs.

Prepare minced fish, semolina, 1 onion and raw egg. Form identical balls and refrigerate for a quarter of an hour. Finely chop the onion and mushrooms and fry until tender. Chop the boiled eggs and mix with vegetables.

Make small flatbreads from fish balls, fill them with vegetables, put a piece of butter on top, connect the edges and form cutlets. Roll them in breadcrumbs and place in a slow cooker. Two minutes before readiness, place a mound of grated cheese on each and cover with a lid. Place lettuce leaves on a plate and place cutlets on them, garnish with tomato slices.

Carp cutlets will delight adults and children with their taste

Mediterranean carp in cheese sauce

For cooking you will need carp fillet – 1 kg; 2 tbsp. l. flour and potato starch; olives – 100 g; mushrooms – 500 g; 1 glass of cream; ½ lemon; 1 large onion; 200 g hard cheese; basil and mint leaves; spices.

Dry the washed and peeled fish, divide into small pieces, sprinkle generously with salt and pepper and place in the refrigerator for 10 minutes. Then rinse with water. In a deep plate, beat the egg, dip the carp pieces into it, roll them in a mixture of flour and starch and fry on both sides until nicely crispy in the “Frying” mode at 160 °C.

Cut mushrooms and onions into strips, olives into rings. Fry well. Pour in the cream, salt and pepper and turn the multicooker to the “Stew” mode. After 10 minutes, add ½ coarsely grated cheese and basil leaves. When the cheese has melted, place the carp in the sauce and simmer for 15 minutes. 5 minutes before readiness, sprinkle with the remaining cheese and pour over the juice of half a lemon.

IMPORTANT! Before serving, garnish with chopped citrus, olives and mint.

With the lid closed in the “Frying” mode, dishes cook faster and turn out much juicier. To get rid of the unpleasant smell of mud and swamp, generously sprinkle the carcass with rice vinegar. If you don't have it on hand, use a mixture of lemon juice and salted water.

Fresh onions will help remove bitterness from pieces of peritoneum. Before cooking, place the chopped vegetable in the belly of the fish and leave for 5 minutes.

Don't like bones? Make them softer! And lemon will help with this. Pour lemon juice over the carp or cover with lemon slices and refrigerate for 10 minutes.

Don’t be afraid to over-salt the fish; sprinkle salt on it freely. The carp will absorb only as much as it needs. Rinse off the rest with water.

The easiest way to separate bones and skin is from a frozen carcass. Therefore, before cooking, place the fish in the freezer for half an hour.

With the advent of multicookers in the everyday life of housewives, their lives have become easier, and the range of dishes they prepare has increased. So everyone’s favorite mirror carp can be prepared using this kitchen unit in several ways.

A multicooker will help make the process of cooking carp easier.

A universal pan, first of all, will reduce the participation of the housewife to a minimum. She just needs to add all the necessary ingredients and follow the instructions, then close the lid, select a program or set her own cooking parameters.

Then all you have to do is wait for the cooking time to end and enjoy the result. Recipes for steamed, stewed, baked or fried carp in a slow cooker do not require pre-processing in the oven or on the stove.

Also, in addition to the main function, all these devices from well-known manufacturers, for example, Redmond, are able to continue to maintain the temperature of the dish after cooking and turn on automatically in the mode selected by the user.

Using it at home, you can achieve the creation of balanced fish dishes that, without the use of a baking sleeve, will retain the taste and aroma of all ingredients.

At the same time, there are also disadvantages to such a device. If you select a frying or baking program, even with multi-sided heating, the ingredients will still come into contact with the inner walls of the appliance. Thus, food often burns, which can ruin the taste of the entire dish.

The multicooker preserves all the beneficial substances contained in the products

Cooking recipes

Even the largest household pressure cookers are not impressive in size, so you won’t be able to bake a mirror carcass or a whole carp. The fish awaits preliminary step-by-step processing.

Cutting

Mirror carp is attractive because it is easy to clean from scales; with other individuals of this family you will have to tinker - their outer covering is large and hard. If a large carp is to be prepared, then you can use a regular grater. The side intended for cutting thin plastics should be applied with slight pressure in the direction from the tail to the head. At this time, the fish lies on the table; you don’t need to hold it, which is very convenient.

Now, in the opposite direction from the gills to the rear fin, you need to make a deep incision, pull out the giblets and remove the remains of the internal organs. Rinse the carcass under running cold water from the outside and in the vacated abdominal cavity.

Since the carp baked in a slow cooker or steamed is planned only in pieces, you need to remove the head. This could have been done earlier, but only after the scales had been removed. To do this, using a sharp and thin knife, you need to make a deep cut on one side and on the other, at an angle under the respiratory organs of the fish, with great effort to free it from the spine. There is no need to throw it away, it will go to the ear.

To begin with, the fish is separated and cut into pieces.

Then the fins are removed and the skin is removed if you do not want to use it. A shallow cut is made along the entire length of the ridge, which is also made on the sides in front of the tail. The skin can be easily and quickly removed from the rear fin to the head.

Now, taking care to leave the spine and ribs below the knife blade, use a knife to separate the top fillet. All the bones will remain on the bottom of the carcass, which is also easy to cut off from the fish, leaving only the flesh on the table. Then you can cut it into pieces or leave it in one piece.

Main components

All cyprinids are characterized by an unpleasant taste and aroma, which is common to all river inhabitants. It can be easily eliminated by using spices during the cooking process.

So, using lemon solves several problems at the same time:

elimination of unpleasant odor;
softening of small bones.

It is also useful to include onions in the list of products, because any fish goes well with sautéed onions.

You can add greens and herbs, but not everyone likes them. So, if the inhabitants of the house like their presence, then the dish will turn out even tastier and more aromatic.

Spices are added to the dish as desired

Salt and ground black pepper are always used. If seafood doesn’t need to be salted, then river animals definitely need to be salted.

A simple and delicious fish dish recipe that anyone can prepare.

Ingredients:

Carp – 1 kg.
Lemon – 0.05 kg.
Onion – 200 g.
Fresh or frozen dill – 0.05 kg.
Vegetable oil 20 g.
Salt and seasonings, ground black pepper - to taste.

Onion half rings should be mixed with finely chopped herbs. Coat the fish with spices, lemon juice, and combine with vegetables. Pour oil into the bottom of the multicooker bowl and place the ingredients. Close the lid and select the baking function and set the time to at least 30 minutes. Further, it may be necessary to increase the duration, it all depends on the power of the equipment and the heating method.

Carp pieces must be smeared with lemon juice

When serving the finished dish, you can decorate it with olives. Round boiled potatoes are perfect as a side dish.

Baked carp in a slow cooker

A simple and delicious fish dish recipe that anyone can prepare.

Carp – 1 kg.
Lemon – 0.05 kg.
Onion – 200 g.
Fresh or frozen dill – 0.05 kg.
Vegetable oil 20 g.
Salt and seasonings, ground black pepper - to taste.

When serving the finished dish, you can decorate it with olives. Round boiled potatoes are perfect as a side dish.

Carp stewed with vegetables in a slow cooker

A bright, tasty, aromatic and satisfying dish that is quickly prepared is the dream of any housewife. It will allow you to feed the whole family a complete lunch or dinner.

Required:

Fresh fish – 1.5-2 kg.
Tomatoes – 300 g.
Green beans – 300 g.
Onion – 200 g.
Sour cream or mayonnaise – 100 g.
Lemon juice – 3 tablespoons.
Salt – 10 g.
Seasoning for fish – 10 g.
Provençal herbs – 5 g.

Cut all ingredients into large cubes. Mix with seasonings, sauce and lemon juice. Grease the pressure cooker bowl with oil, place the semi-finished product and add such an amount of water that will cover the contents by 2/3. Close the lid of the pan and cook on the stewing program for 40 minutes.

Carp is stewed with tomatoes and beans

If you are afraid that the tomatoes will lose their shape, then you can not add them right away. Under the pressure that is created inside the bowl and without stirring the ingredients several times during the process, all products retain their attractive appearance.

Serve on individual plates or on a common platter, as convenient. Decorate with bright and fresh herbs, olives and lemon slices.

For the recipe for cooking carp in a slow cooker, see below:

Fish is considered one of the best sources of many vitamins and minerals necessary for the normal functioning of the human body. Therefore, it is very important that it periodically appears on our menu. There is absolutely no need to buy expensive trout. A more affordable alternative is carp in a slow cooker. You will learn the recipes for this dish from today’s article.

Steamed carp in a slow cooker with vegetable stew

It has become fashionable to take care of your health, which means it’s time to replenish your collection of recipes with a simple and very healthy way of preparing carp - steaming. And to save time, at the same time as the fish, we’ll also prepare a healthy side dish of vegetables!

carp carcass - 1 piece,
spices for fish - 1 teaspoon,
vegetable oil - 1 tablespoon,
garlic - 1 clove,
parsley - ½ bunch,
eggplant - 1 piece,
onion - 1 piece,
potatoes - 5 medium tubers,
bell pepper - 2 pieces,
paprika - ½ teaspoon.

We clean the carp from scales, gut it, remove the fins and gills (you can simply cut off the head and not use it in cooking). In a separate container, mix the oil, finely chopped parsley, a little salt and fish spices. Rub the marinade over the fish inside and out and set aside for a couple of minutes.

If you have peeled the vegetables in advance, then you will have time to devote a couple of minutes to reading the latest articles on the “Fishing for Everyone!” website, but if not, it’s time to peel the onions, potatoes, and remove the stems from eggplant and peppers. Cut the vegetables into large cubes and the onion into strips. Place all the vegetables in the multicooker bowl and add a glass of water. Salt and add paprika. Place a container for steaming on top of the bowl. We cover it with foil and put the fish inside. Cooking carp in a slow cooker occurs simultaneously with stewing vegetables and takes 45 minutes. Set the “Stew” or “Soup” mode. This kind of carp in a slow cooker can be safely given even to children, and its taste is not at all like a dietary dish. You can find similar healthy fish recipes in the “Fisherman’s Kitchen” section:

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In this recipe we will prepare delicious fish with vegetables. I would like to immediately note that all fish goes very well with vegetables. The dishes turn out light, aromatic, juicy. Vegetables not only perfectly complement the taste of fish, but also serve as an excellent side dish.

Today’s recipe will be called “Carp with Vegetables,” which we will cook in a slow cooker. Using our simple step-by-step recipe, you can easily and without hassle prepare this dish for the whole family, even if you are using a multicooker for the first time.

The dish is perfect for lunch or dinner. There are quite a lot of bones in carp, so it is better for children to refrain from cooking this fish. They will benefit from varieties of fish with smaller bones, which can also be prepared according to our recipe today.

Carp is often stewed or baked in sour cream. But we decided to break this custom and cook fish according to our own recipe with vegetables.

How to cook the dish “Carp with vegetables in a slow cooker”

Rinse the vegetables. Finely chop the onion, grate the carrots on a coarse grater.
Clean the carp from scales and remove the insides. Remove the tail, head and fins.
Cut the fish into pieces.
Place the fish in the multicooker bowl and cover with vegetables.
Pour in sunflower oil, salt and add spices.
Turn on the multicooker in the “Baking” mode for 40 minutes.

Sunflower oil - 4 tbsp.
Carp - 1000 gr.
Carrots - 500 gr.
Onions - 500 gr.
Salt (to taste) - 10 gr.
Ground black pepper (to taste) - 2 gr.

Nutritional value of the dish “Carp with vegetables in a slow cooker” (per 100 grams):

In this recipe, I will tell you how to cook a delicious and tender river fish dish in a slow cooker. Let's prepare stewed carp in a slow cooker with vegetables in sour cream.

This type of fish is very different from sea fish. This is primarily noticeable in the structure of the meat; it is much more tender and softer in carp. Sea fish has dry meat, which requires taking certain measures.

Today we will stew carp in sour cream in a slow cooker; it can be replaced with cream. It goes well with this product and eliminates the unloved taste of fish. Onions and carrots are classic vegetables that go well with almost all meat and fish dishes. In addition to them, we will add cauliflower, it turns out soft and aromatic in a slow cooker, and in combination with fish it is also very tasty.

Stewed carp with vegetables can be served hot. And in a multicooker it won’t be difficult to heat up a dish using a special mode. The fish turns out quite filling. You can eat it simply with a slice of bread or prepare boiled potatoes as a side dish for carp.

Option in tomato sauce

Using this recipe, you can relatively quickly make a delicious lunch or dinner for the whole family. This fish turns out incredibly juicy and flavorful. To be able to feed your family on time, check in advance that you have everything you need at hand. To make something truly appetizing in a slow cooker, a photo of which can be seen in today’s publication, you will need:

kilogram carcass of fish;
a couple of cloves of garlic;
half a lemon;
one large carrot;
celery root;
two full tablespoons of tomato paste and vegetable oil;
half a glass of drinking water.

To prevent the carp you cooked in a slow cooker from seeming bland, you should additionally stock up on a small amount of table salt, pepper and fresh parsley. You can use olives if you wish.

Process description

Pre-washed and cleaned fish is filleted and cut into portions. The carp prepared in this way is salted, poured with juice squeezed from half a fresh lemon, and left for ten minutes.

While the fish is marinating, you can do the vegetables. Pre-washed vegetables are grated or finely chopped and combined with chopped garlic.

Place marinated pieces of carp, carrots and celery into a multicooker bowl generously greased with vegetable oil. All this is salted, peppered and poured with a sauce made from warm water and tomato paste. The device is covered with a lid and turned on. Carp is cooked in a slow cooker in the “Stew” mode. After ten minutes, the pieces of fish are turned over and the device is turned on again. Before serving, the fish is decorated with olives and chopped parsley.

Steamed fish steak in a slow cooker

For steamed steak in a slow cooker, fatty fish with minimal bone content are suitable. As a rule, large carcasses of salmon, trout, tuna, and salmon are cut into steaks. For cooking, use ready-made steaks from the store, or pieces 1.2-2.5 thick, which you cut yourself from the fish.

Ingredients:

fish steak – 2 pcs.;
vegetable oil – 1 tbsp. l.;
salt - to taste;
fish spice mixture – 1 tbsp. l.;
lemon – 1 pc.;
dill stems - 4-5 branches.

Cooking method:

Fish steaks are sprinkled with spices and salt.
Sprinkle the surface of the fish with lemon juice.
Distribute vegetable oil evenly over steaks.
Leave the fish to marinate for 20 minutes.
Pour water into the multicooker bowl.
Place steaks at the bottom of the basket.
Lemon is cut into thin half rings and placed on top of the fish pieces.
The dill stems are placed evenly over the contents of the basket.
Close the device, set the “Steam” program and the time to 20 minutes.

To enhance the taste, add a small amount of sugar, garlic or onion to the marinade. If the fish flesh is dense, the marinating time is increased by 10 minutes.

Steamed fish cooked in a slow cooker is served as a separate dish, combined with boiled potatoes, fluffy rice, green salad, and any other side dish. Its taste is perfectly complemented by bechamel, cheese sauce and tartar.

Option with sour cream and potatoes

Fish prepared according to this recipe turns out to be so tasty and tender that even those who are indifferent to this product eat it with appetite. There are no harmful ingredients in this hearty homemade dish, so it can be safely given not only to adults, but also to children. In order for your household to like the carp you made in a slow cooker (recipes with photos can be found in this article), you need to prepare all the required ingredients in advance. In this situation, you should have at hand:

eight hundred grams of fish;
two teaspoons of mayonnaise and sour cream;
ripe large tomato;
three boiled medium-sized potatoes;
raw chicken egg;
a couple of tablespoons of vegetable oil.

Sequencing

To make carp in a slow cooker as juicy and tender as possible, you need to strictly adhere to the recommended ratio of components. The fish is thoroughly washed in cool water to completely remove all mucus. After this, her insides are removed and her head and tail are cut off. The carp prepared in this way is carefully cut into fillets, alternately removing the fins, backbone and rib bones.

The fish is placed in a multicooker bowl, the bottom of which is greased with vegetable oil, and lightly seasoned with salt. Spread sour cream and thinly chopped tomato on top in an even layer. Add some salt again and cover with boiled potato slices. Top everything with sauce. To prepare it, combine a raw egg, drinking water, mayonnaise and a little salt in one suitable container. Lightly beat all this with a regular whisk and pour it over the fish.

The carp is prepared in a slow cooker operating in the “Stew” mode. After about thirty minutes, the device is disconnected from the network. As a rule, half an hour is enough for the fish fillet to thoroughly bake and soak in the aroma of the sauce and vegetables. As a result, you will get a very juicy, appetizing dish with a distinctive original taste. The finished fish is served hot. It will be an excellent option for a family lunch or dinner. If desired, it is decorated with chopped fresh herbs.

Carp is a common fish that many people eat, as carp can be used to prepare a huge number of delicious dishes.

Today we will look at the intricacies of cooking carp in a slow cooker, and also offer the best recipes for carp in a slow cooker.

The carp “comes” from China, where it was artificially bred from rocks. That is, such a fish did not exist in nature; carp was brought to Europe from China in the 18th century. Today, carp live in rivers and ponds around the world (not found only in South America). There are several types of carp: mirror, scaly, naked, framed.

— Carp baked in foil

The fish is soaked in aromatic filling and gets a rich taste. This carp recipe is perfect for the holiday table.

Ingredients

Carp - 1 piece
Onion - 150 gr
Carrots -150 gr
Sour cream -2 tbsp
Dill - to taste
Garlic - 2 cloves
Ground black pepper

Preparation

Wash the carp, clean it, dry it with a paper towel.

Salt the carp inside and out and set aside for a few minutes. Let's prepare the filling. Squeeze two cloves of garlic through a garlic press.

Cut the onion into half rings.

Three carrots on a medium grater.

Heat the multicooker bowl on the “Baking” mode for 8 minutes, add vegetable oil, onions, carrots, and garlic. Fry the onion until the onion is transparent, with the lid closed, stirring regularly

Meanwhile, finely chop some dill.

In a separate bowl, mix sour cream and dill.

Add fried vegetables to the sauce.

Mix the carp filling thoroughly. Salt and pepper.

Place the filling inside the fish.

If the sauce is liquid enough, you can coat the outside of the fish. My sour cream was thick, so everything went inside the carp.

Spread the foil in several layers and lay out the fish.

We carefully pack the carp in foil and place it in the multicooker bowl.

Set the “Baking” mode for 40 minutes. At the end of the program, the carp baked in foil in a slow cooker is ready.

Bon appetit!

The following recipe for carp in a slow cooker is with the addition of wine, thanks to which the fish becomes even more tender and aromatic.

— Carp stewed in wine

This dish is suitable for both everyday and holiday dinners.

Carp - 1 piece
Red wine – 200 ml
Potatoes - 500 gr
Onions - 1-2 pcs
Garlic - clove
Salt, pepper to taste
Vegetable oil - 2 tablespoons
Greenery

Attention! The exact cooking time depends on the power and modes of your multicooker model.

Bon appetit!

We offer you an alternative option for cooking carp in a slow cooker in the following video:

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How to cook carp in sour cream? Many cooking recipes have been compiled. The set of products is almost the same, the difference lies in the method of heat treatment of the fish.

Carp in sour cream - the recipes are as follows. The fish product is prepared whole, in the form of steaks or fillets. Fry, bake, stew. In some recipes, fish is cooked separately, in others - with the addition of vegetables and other products.

Carp can be cooked:

In recipes, sour cream most often plays the role of a marinade sauce that covers the entire surface of the fish. In some recipes, sour cream is added at the very end of cooking - pieces of fried fish are stewed in sour cream sauce. Let's consider methods of heat treatment of fish with the addition of sour cream.