Fish with onions and carrots in a multivariate: delicious recipes

Often the taste of the same dishes, especially among differentmistresses, can differ. The reason for this is not the various components, but the difference in the way of preparation. In order to save your time, we decided to select the most interesting recipes. For example, we will tell you how to prepare a fish with onions and carrots in a multi-. In addition, you will learn about other fish dishes using vegetables, cheese and other interesting additives.

One of the dishes most beloved by readers is considered to bebraised fish with carrots. For most of you, it is known thanks to skilful chefs of the kindergarten. Then it was served along with potato garnish or porridge. The main advantage of the dish is the simplicity of cooking. And you can make it without any effort, having only the right ingredients and a modern multivark.

What do you need for fish?

In order for you to be unbeatablefish with onions and carrots (in a multivark it is a pleasure to cook it), it is necessary to stock up with the appropriate ingredients. So, you need a bit of white fish, onions, carrots, bay leaves and spices. Have a good mood and patience. Are you already in the forefront of something delicious? Then let's go.

How to Cook: First Steps

Preparing fish with onions and carrots in a multi-saucepan with a thick bottom or in a frying pan. First you need to wash and clean the fish properly. Then it should be cut into small slices, lightly padded and sprinkled with pepper.

When you do all this, it is recommendedroll in flour and put in a container for cooking in a multivark. Then abundantly pour the fish with oil, cover with a lid. Let it further fry itself to a golden and crispy crust.

Since the recipe for fish with carrots suggestsuse of vegetables, the next step is to prepare them. To do this, cut the onions (you can half-rings) and grind the carrots cleaned and washed. When the fish is ready, you can switch to roasting vegetables. By the way, many housewives prefer to fry all the ingredients at the same time. But do not forget to add a little water and tomato paste to the stewed vegetables.

Multi-layer carrot and fish "fur coat"

At the next stage, a peculiarfusion of ingredients, that is, the fish and the onions and carrots are combined. In the multivark, all this is laid out on the following principle: carrots and onions, fish, again vegetables.

It turns out a layered dish of the "fur coat" type.All this should be again salted and peppered (to taste), lightly poured with water and put to languish (it will be enough for 15-20 minutes), adding a little bay leaf for the smell. After that, it only remains to add our fish to the garnish, for example to the mashed potatoes.

Recipes from pollock: fish with carrots and mayonnaise

To make this dish, you need to prepare the following products:

• fillets of pollock (500-600 g);
• carrots - 2 pcs. (small);
• onion - 1-2 heads;
• mayonnaise - 150-200 g;
• salt and black pepper (to taste).

The first step is to wash and clean the fish. Then cut it into slices or thin strips. Sprinkle with salt and pepper. And then leave it soaked with spices and start preparing the vegetables. To do this, grind two fresh carrots on any grater. Cut the onion with straws or neat squares and mix with carrot shavings.

At the next stage our boiledfish with vegetables. It is done this way: a portion of the carrot and onion is placed on the bottom of the plate for the multivark, a layer of mayonnaise is superimposed on them, followed by fish, vegetables, mayonnaise and again a mixture of carrots and onions. By the way, mayonnaise can always be replaced, for example, with cheese chips. For this, any solid grade is suitable.

Next, the whole plate with these ingredients is installed in the multivark. According to experienced hostesses, it's enough to set the timer for 20-30 minutes, and your extremely tasty dish is ready.

Note - all these recipes from pollock can be done in the following modes: "Baking", "Varka na stei", "Multipovar" and others.

Fish with carrots and tomatoes

To make this yummy, you need to buy:

• fillets (pollock, pink salmon, pangasius or cod) - 1 kg;
• onions - 2-3 heads;
• carrots - 2-3 pcs .;
• garlic - 1-2 teeth;
• vegetable oil (100-150 g);
• fresh tomatoes (medium-sized) - 2-3 pcs .;
• bay leaves - 2-3 pcs .;
• tomato paste - 1-2 tablespoons;
• salt and black (ground) pepper to taste;
• seasoning for fish (1-2 tsp);
• greens (parsley, basil, dill).

First take a bow, peel it and finelycut into strips. Then grind the carrots on a large grater. Tomatoes are cut first into small circles, and then crushed with cubes. The fillet is divided into fairly large portioned pieces. Garlic finely rubbed or cut. If you want, you can always add fish with Bulgarian pepper (the color in this case does not matter), blue, zucchini, green onions and baked potatoes.

Next, a dish is taken for the multi-some oil is poured. It is worth adding garlic, spices and tomato paste there. Then fish and vegetables, as in previous recipes, are laid out in layers. After all is laid on the plate, set the appropriate mode. For example, it can be a function of "Quenching". Therefore, your dish will be prepared for just over an hour.

When the signal of readiness is heard,It is recommended to change the mode to "Heating" or "Heating", which will take another 10-15 minutes. A little later the fish can be laid out on a separate plate, decorated with greens and complemented with a fragrant garnish.

Some useful tips

To have your vegetables on the bottom of the tank formultivarkas are not burnt, add exactly as much water, butter or mayonnaise as required by prescription. For the same reason, you should not overdo the dish in the multivark. Otherwise, the vegetables will turn out to be dry, sometimes overcooked and not juicy.

To give the fish a peculiar piquant taste,shortly before cooking (about a couple of hours), soak it in 500 ml of white wine or lemon juice. Remember that nobody likes to eat fish with scales, so even the most beautiful and visually smooth fillets should be pre-treated with a knife. To your fish is covered with a beautiful golden crust, before roasting it is recommended to pre-roll the pieces in flour. If you intend to make a dish with sauce, for example, instead of mayonnaise, then after pouring it into the rest of the ingredients, cover the dish tightly with a lid. Such a small secret will give the fillet a special taste and make it much juicier. But in the process of frying vegetables and fish, the lid can not be closed. It is believed that when in contact with air, the crust on the products is formed faster. In addition, it has a beautiful color and crunches more.

As you can see, preparing fish dishes is not onlyit is not difficult, but also very useful. And certainly they will be appreciated by all members of the family, including you. Now you know how delicious to cook fish in a multivarquet!