Cod is a very nutritious fish. It contains maximum amount micro- and macroelements for balanced nutrition person. In addition, cod is considered one of the most popular and affordable species sea ​​fish. It is great for dietary and baby food. So that the fish is more useful and does not lose its beneficial features during heat treatment, we recommend steaming it in a slow cooker. In today's article you will find a selection excellent recipes steamed cod in a slow cooker.

Most elementary way steam cooking cod - with the addition of carrots. This vegetable gives sweetness to the fish, and it acquires unusual taste. Children especially like steamed cod with carrots, because it turns out incredibly juicy and literally melts in your mouth. Another advantage of this dish is that cooking takes very little time, 30 minutes at most, including heat treatment.

Grocery list:

• cod – 500 gr;
• carrots – 1 piece;
• water – 1 multi-glass;
• lemon juice – 2 tsp;
• salt, pepper to taste.

How to steam cod with carrots in a slow cooker:

1. Remove the husks from the fish and remove the entrails, if any.
2. Wash the cod, giving Special attention abdomen from the inside.
3. Cut the fish into portions.
4. Rub the fish pieces with salt and pepper and sprinkle with lemon juice.
5. Place the cod in a multicooker container for steaming.
6. Place carrot slices on top of the fish.
7. Pour water into the multicooker and set the appliance to cooking mode.
8. When the water starts to boil, place the steaming container in the correct place.
9. Set the unit to the steam cooking program and close the lid.
10. Cook fish for 30 minutes.

Ready-made cod with carrots is great as an addition to a side dish.

Steamed cod with spices and dried dill in a slow cooker

A fish like cod does not require an abundance of ingredients to bring it to taste. Just season the fish with spices and add the aroma of dried dill and voila - steamed cod in a slow cooker is ready at its best.

List of ingredients:

• cod – 500 gr;
• vegetable oil – 2 tbsp. l;
• lemon juice– 1 tbsp. l;
• dried dill taste;
• seasoning for fish to taste;
• water – 1 multi-glass;
• salt and ground black pepper to taste.

Stages of cooking cod with spices and dried dill in a slow cooker:

1. Clean the cod from scales, remove the giblets and wash well both outside and inside the belly.
2. Cut the fish into portions across the carcass.
3. Place the cod in a separate container, add fish seasoning, dried dill, salt, pepper, vegetable oil and lemon juice. Mix the fish with your hands, distributing the marinade evenly over all the pieces.
4. Leave the fish to marinate for 20 minutes, stirring it occasionally with your hands.
5. After 20 minutes, place the fish pieces in a multi-cooker container for steaming.
6. Pour water into the bowl of the device and set the multicooker to cooking mode.
7. As soon as the water boils, place the steaming container in the correct place.
8. Close the unit and select the “Steam” mode.

Serve the finished fish with cream sauce, buns from white bread and a salad of fresh vegetables.

Steamed cod with garlic in a slow cooker

Another recipe for steaming cod involves adding garlic to the fish. The taste of the finished dish with this aromatic spice it turns out more piquant and rich so that you won’t pull it by the ears. To prepare you will need minimum set products.

Grocery list:

• cod – 500 gr;
• garlic – 2 cloves;
• lemon – ½ piece;
• green onions with feathers - a small bunch;
• parsley - a small bunch;
• water – 1 multi-glass;
• salt, pepper to taste.

How to cook:

1. Peel the fish and, if necessary, remove the entrails.
2. Wash the cod under running water both outside and in the middle of the belly.
3. Cut the carcass into portioned pieces across, pat the pieces dry with a paper towel.
4. Pass the garlic through a press.
5. Mix chopped garlic with salt and pepper.
6. Rub the fish pieces with a mixture of pepper, salt and garlic. Place the fish in a flat plate and press it with a second flat plate, forming a press.
7. Place the fish pieces in the refrigerator to marinate for 15 minutes.
8. Wash the lemon and cut into thin slices.
9. Rinse the greens and chop with a knife.
10. Place lemon slices on the grill of a multi-cooker for steaming.
11. Place fish pieces on top of the lemon.
12. Sprinkle cod with herbs.
13. Pour water into the multicooker and set the cooking mode.
14. Set the appliance to the “Steam cooking” mode and close the multicooker lid.
15. Cooking time – 30 minutes.

It is best to serve the fish hot, as an addition to a side dish.

Steamed cod in sour cream with cheese in a slow cooker

Want to add some calories to your steamed fish? Then make it with sour cream and cheese. Cod prepared in this way turns out to be more satisfying and rich, but at the same time the canons proper nutrition are not violated.

List of ingredients:

• cod – 500 gr;
• lemon juice – 1 tsp;
• sour cream (15% fat) – 100 g;
• Russian cheese – 100 gr;
• onion – 1 piece;
• water – 1 multi-glass;
• salt, pepper - to taste.

Recipe:

1. Clean the cod from scales, remove the insides if necessary.
2. Wash the fish thoroughly, paying special attention to the belly from the inside.
3. Cut the cod into portions across the carcass.
4. Blot the fish pieces with a paper towel, removing excess moisture.
5. Rub the fish with salt and pepper, pour lemon juice on both sides.
6. Peel the onion and cut into small pieces.
7. Place the cod in a steaming container.
8. On top fish pieces place onion.
9. Grate the cheese on a coarse grater.
10. Spread sour cream over the onions and sprinkle with cheese.
11. Pour water into the multicooker bowl and set the cooking mode.
12. When the water boils, place the steam container in the desired place.
13. Close the multicooker and set the “Steam” mode.
14. Cooking time – 30 minutes.

Cod prepared in this way can be served as a main dish, because it is high in calories and nutritious.

Steamed cod with vegetables in a slow cooker

To a follower healthy eating we'll like it next recipe. It involves using cod, broccoli, cauliflower and carrots in one dish. In addition, all these ingredients will be steamed without losing their beneficial properties.

List of ingredients:

• cod – 200 gr;
• carrot – 1 piece;
• broccoli – 100 g;
• cauliflower – 100 g;
• water – 1 multi-glass;
• salt, pepper to taste.

Cooking steps:

1. Clean the cod from scales, remove the entrails, if any.
2. Wash the fish under plenty of running water.
3. Cut the cod into portions across the carcass.
4. Rub each individual piece with salt and pepper.
5. Peel the carrots and cut into slices.
6. Rinse the broccoli and separate it into florets.
7. Wash the cauliflower and separate into florets.
8. Lightly salt the vegetables.
9. Place fish and vegetables in a steaming container.
10. Pour water into the multicooker and set the cooking mode.
11. After the water boils, place the steam cooking container in the desired location.
12. Set the appliance to the “Steam cooking” mode.
13. Cooking time – 20 minutes.

Ready dish Serve as lunch or dinner with fresh white bread rolls.

Steamed cod in sour cream and tomato sauce in a slow cooker

The combination of sour cream and tomato raises doubts among many. Believe me, this does not apply to cod. Fish cooked in sour cream and tomato sauce, it turns out to be simply incredible in taste, exploding in the mouth with a million flavor shades.

List of components:

• cod – 500 gr;
• lemon – 1 piece;
• sour cream (10% fat) – 300 g;
• tomato paste – 2 tbsp. l;
• garlic – 2 cloves;
• water – 1 multi-glass;
• salt, pepper to taste.

Prepare the dish following these steps:

1. Scrape the scales off the cod and remove the giblets, if any.
2. Wash the fish under running cold water.
3. Cut the cod lengthwise into several pieces.
4. Rub the cod with salt and pepper.
5. Squeeze the juice from the lemon and place the fish in it. Leave the cod to marinate for 20 minutes.
6. Pour water into the multicooker.
7. Place the fish in a steaming container.
8. Set the “Steam cooking” program, time – 20 minutes.
9. Once cooked, remove the fish, wash the multicooker and wipe dry.
10. Peel the garlic and pass it through a press.
11. In a separate bowl, mix sour cream, garlic and tomato paste.
12. Pour the sauce into the multicooker, set the device to the frying program.
13. As soon as the sauce boils, turn off the multicooker.
14. Add prepared fish steaks to the sauce.
15. Close the multicooker and set the heating program for 15 minutes.

Serve the finished fish with sauce, any side dish and pickles.

Steamed cod cutlets in a slow cooker

Steamed cod cutlets are especially good for baby food. As a rule, kids really like this dish, and they eat it with pleasure along with a side dish of porridge or mashed potatoes. In addition to children's audiences, such cutlets are suitable for dietary nutrition adults and adherents of proper nutrition.

List of ingredients:

• cod fillet – 400 g;
• onion – 1 piece;
• white or gray bread – 70 g;
• milk – 40 ml;
• water – 1 multi-glass;
• egg – 1 pc;
• breadcrumbs– 100 gr;
• garlic – ½ clove;
• salt, pepper to taste.

Steps for preparing cod cutlets in a steamed slow cooker:

1. Soak the bread crumb in milk for a few minutes and, when removing, squeeze lightly.
2. Peel the onion, cut into several pieces of arbitrary shape.
3. Rinse fish fillet and wet it with a paper towel.
4. Peel the garlic.
5. Pass cod fillet, onion, bread crumb and garlic through a meat grinder.
6. IN minced fish add egg, salt and pepper.
7. Cover the minced meat cling film and refrigerate for 30 minutes.
8. With wet hands, form the minced meat into cutlets and roll in breading.
9. Place the cutlets in a multi-cooker container for steaming.
10. Set the appliance to cooking mode and pour water into the bowl.
11. When the water boils, place the steaming container in the desired location.
12. Latch the appliance and set the “Steam cooking” program.
13. Cooking time – 25 minutes.

Serve the finished cutlets with a side dish for lunch or dinner.

Steamed cod in a slow cooker. Video recipe

Pollock cutlets are dietary dish which is suitable for an adult and children's menu. You can cook it in the oven or steamer.

Steamed pollock cutlets can be prepared in a slow cooker or double boiler.

Ingredients

Dried dill 30 grams Oat flakes 30 grams Bulb onions 1 piece(s) Vegetable oil 30 grams Chicken eggs 1 piece(s) Cream 20% fat 80 milliliters Pollock fillet 600 grams

• Number of servings: 8
• Preparation time: 15 minutes
• Cooking time: 15 minutes

Steamed pollock cutlets

Fish dishes contain a lot of protein, vitamins and microelements, so doctors and nutritionists recommend preparing them 2-3 times a week. We offer you a simple recipe tender cutlets in a double boiler, which will be appreciated by adults and children.

How to prepare the dish:

1. Grind the pollock fillet with a blender, mix the minced meat with eggs, cream and flakes. Add salt ground pepper and dried herbs.
2. Mix the ingredients, make round cutlets with a diameter of 8-10 cm and roll them in breadcrumbs.
3. Grease the steamer bowl with oil and place the ingredients in it.
4. Cook the cutlets on the lower level for 15 minutes.

Serve the dish with salad, stewed vegetables or buckwheat porridge.

Pollock cutlets in the oven

This is useful and tasty dish Can be prepared for lunch or dinner for the whole family.

Ingredients:

• pollock fillet – 400 g;
• onion – 1 pc.;
• egg – 1 pc.;
• vegetable oil – 60 g;
• milk – 50 ml;
• semolina – 50 g;
• salt and pepper - to taste.

1. Grind the onion and fish in a food processor. Combine the resulting minced meat with egg, semolina and milk. Add salt, pepper and any seasonings to taste.
2. Place the minced meat in the refrigerator for 40 minutes.
3. Line a baking tray with baking paper and heat the oven to 190 degrees.
4. Heat a frying pan, pour 30 g of vegetable oil into it. Spoon out the minced meat and fry the cutlets until golden brown crust. After that, place them on a baking sheet. Pour the remaining oil into the pan and prepare the second batch of preparations.
5. Place the cutlets in the oven for 15 minutes.

When the dish is ready, serve it with your favorite side dish.

Pollock fish cutlets

This time we offer a recipe for people who do not follow a strict diet.

Ingredients:

• fish fillet – 300 g;
• salted lard – 50 g;
• wheat flour – 45 g;
• egg – 1 pc.;
• onion – 1 pc.;
• fresh dill - to taste;
• salt and spices - to taste.

1. Place in bowl food processor coarsely chopped onion, pollock fillet and pieces of lard. Grind the food.
2. Combine the minced meat with the egg, salt, herbs and spices. Mix the ingredients again.
3. Transfer the mixture to Silicone forms for cupcakes and place the preparations in an oven preheated to 190 °C for 25 minutes.

Cool the cutlets a little, remove from the molds and place on a plate.

The products included in the dishes offered are inexpensive. You can find them in any supermarket, grocery store or market.

Calories: 1473.5
Proteins/100g: 12.54
Carbohydrates/100g: 4.49

Preparing fish cutlets from whole fish carcasses is a very labor-intensive process. All you have to do is clean the fish, separate the fillets from the bones, and get rid of the skin. But you should not try to buy ready-made, since you cannot be sure of its composition. Fish cutlets very tasty and healthy, especially if you steam them. In this process on help will come multicooker or steamer. The cutlets are completely lean and are well suited for dietary and baby food. And adding carrots to minced fish will make them brighter and more colorful. Pollock, whiting, and hake are well suited for fish cutlets.

Recipe of the day: steamed pollock fish cutlets. The cooking technology is a little lower.

Ingredients:
- 1.5 kg. pollock;
- 2 carrots;
- 1-2 onions;
- 1 large potato;
- salt;
- ground black pepper;
- 2 tbsp. semolina;
- 1-2 bay leaves;
- 1 l. boiling water.

How to cook at home

1. Wash the pollock carcasses, separate the fillets from the bones and skin. It’s faster and more convenient to do this, if the fish has not yet completely defrosted, it will remain on the bones. minimal amount meat. Don't forget to remove it thoroughly small seeds, especially around the fins.



2. Prepare vegetables: peel and wash carrots, potatoes and onions.



3. Pass the pollock fillet through a meat grinder, preferably 2-3 times, to chop the remaining bones.





4. Do the same with all vegetables.



5. Pour in semolina, salt, ground black pepper.



6. Stir, minced fish for pollock cutlets is ready.



7. Grease the steaming container with vegetable oil.
oil Use your hands to form small cutlets, for example, in the shape of “pucks”, and place on a wire rack. You can place the cutlets close to each other; their size does not increase much during cooking. Pollock fish cutlets hold their shape well, even despite the absence of eggs in the minced meat.





8. Pour water into the bowl; to speed up the cooking process, it is better to use boiling water. To add extra flavor to the fish cutlets, you can throw them in water. Bay leaf ik. Set the "Steam" mode for 20 minutes. Be sure to close the lid tightly.



9. Delicious dietary fish cutlets from steamed pollock in a slow cooker are ready. You can offer it as a side dish fresh vegetables, rice, mashed potatoes.






Let's remember that last time we pampered ourselves

Fish is an indispensable product not only for adults, but also for children, as it contains many vitamins and minerals that are needed for development child's body. But not all children eat fish because they are afraid of swallowing a bone. To solve this problem, many mothers cook steamed fish cutlets in a slow cooker, recipes We will look at some of them below. The cutlets turn out very soft and tender, they can be served with steamed vegetables, buckwheat or rice. They are also enjoyed by those who watch their figure or adhere to some kind of diet.

Simple fish cutlets

It's very easy to prepare. The finished dish is served with tomato sauce.

Ingredients: half a kilogram of fish fillet, two slices of bread, one onion, one hundred milliliters of milk, one egg, salt and pepper, flour.

Preparation

The bread is pre-soaked in milk, the onion and fish are chopped using a meat grinder, everything is mixed, spices and eggs are added and mixed. Cutlets are formed from minced meat, which are placed in a plastic container, pre-greased. vegetable oil, and place in a slow cooker. Four hundred grams of hot water is poured into the multicooker bowl, and the “Steam” mode is selected for twenty-five minutes. Ready steamed fish cutlets in a slow cooker cooked, served with a side dish.

Fish cutlets with semolina

This dish is tasty and nutritious and does not contain many calories.

Ingredients: one kilogram of fish fillet, two onions, two processed cheeses, two eggs, two tablespoons of semolina, two slices of bread, vegetable oil, salt and pepper to taste.

Preparation.

The onion is cut into four parts and fried in oil. The bread is soaked in milk. Minced meat is prepared from fish, onions, and bread; for this, all these components are ground in a meat grinder. Then add semolina, grated cheese, eggs and spices to the minced meat, mix and set aside for half an hour for the semolina to swell. Before you cook steamed fish cutlets in a Redmond multicooker, it is necessary to form them, put them in special container and cook for twenty minutes in the “Steam” mode.

Fish cutlets with kefir

This recipe is well suited for baby food and is enjoyed by many mothers. The recipe is for twelve cutlets.

Ingredients: three hundred grams of fish fillet (preferably sea), one hundred and eighty grams of potatoes, seventy grams of onions, one egg, fifty milliliters of kefir, parsley, salt and pepper.

Preparation

Before you start cooking steamed fish cutlets in the Polaris multicooker", you need to prepare all the ingredients. It is better to take low-fat sea fish. For spices, you can use coriander, various aromatic herbs. First, boil the potatoes and cut them into pieces. Onions are peeled and chopped in the same way as greens. Potatoes, fish and onions are passed through a meat grinder, spices and herbs are added. Mix everything, add egg and kefir. Cutlets are made from the prepared minced meat and placed in a slow cooker, placing them in a plastic container and adding water to a bowl. Next, turn on the timer for twenty-five minutes in the “Steam” mode. The finished dish is served with a side dish: potatoes, buckwheat or rice.

Dietary steamed fish cutlets in a slow cooker

Ingredients: one pollock fillet, one slice of bread, one teaspoon of butter, salt.

Preparation.

The bread is soaked in milk, fillet and butter are added and everything is crushed with a blender. The minced meat is well kneaded, salted and cutlets are formed from it. Prepare by selecting the “Steam” mode, time - twenty minutes. The finished dish is poured soy sauce and served with buckwheat porridge. You can also serve it with greens and raw vegetables.

Frozen steamed fish cutlets in a slow cooker

Semi-finished cutlet products have become quite common lately. The reason for its popularity is its speed and ease of preparation. With a multicooker, the cooking process becomes even easier.

Ingredients: semi-finished cutlet products.

Preparation.

Frozen cutlets are placed in a special container, which is placed in a multicooker, after adding to the bowl hot water, and cover it with a lid. The cooking time should be set to a minimum. Cook in the “Steam” mode.

Cod cutlets

Ingredients: five hundred grams of cod fillet, two hundred and fifty grams of onion, eighty grams gray bread, one egg, breadcrumbs, garlic and herbs, salt and spices.

Preparation.

Steamed fish cutlets in a slow cooker It's very easy to prepare. To do this, the bread is soaked in water and squeezed out, and passed through a meat grinder together with the fish. Then add an egg, crackers (to strengthen the minced meat), salt and spices. Ready minced meat put in a cool place for one hour. After time, cutlets are made from the minced meat and placed in a slow cooker. Cook in “Steam” mode for twenty minutes. The finished dish is low in calories. Rice is served as a side dish.

Eggless fish cutlets

Ingredients: two onions, five hundred and fifty grams of lean fish fillet, one hundred grams of Hercules flakes, two cloves of garlic, one teaspoon of salt, a quarter teaspoon of ground black pepper.

Preparation.

The flakes are pre-crushed, the fish is ground in a meat grinder along with onions, and all other ingredients are added. Cook the cutlets in the “Steam” mode for thirty minutes.

Fish cutlets with carrots

Ingredients: five hundred grams of hake fillet, one carrot. One onion, one egg, two tablespoons of flour, salt, dill and marjoram.

Preparation.

The fillet is cut into pieces, the onion is peeled and cut, and all this is passed through a meat grinder. The minced meat is tipped into a colander to allow the liquid to drain. The carrots are grated and added to the minced meat along with the egg, flour and spices, everything is mixed well. Next, cutlets are formed, placed in a multicooker container and cooked in the “Steam” mode for twenty minutes.

Canned fish cutlets

Ingredients: one jar canned fish in oil, three eggs, eight tablespoons of semolina, one onion, one third teaspoon of soda, pepper and salt.

Preparation.

Remove the fish from the cans, mash well with a fork, add all the other ingredients and leave the minced meat for forty minutes. Over time, the minced meat is used to make cutlets, which are steamed in a slow cooker in a manner known to us.

The flesh of any fish is suitable for fish cutlets. The most popular are hake, cod, pollock, silver carp, pike, and carp. The minced meat is usually filled with eggs, bread and various spices to suit your taste. Some housewives add various vegetables, cottage cheese, lard or mayonnaise, etc. Steam the dish using modern technology- a multicooker. Ready cutlets turn out tender and juicy, and most importantly - healthy, as they contain a lot useful substances, vitamins and microelements.

Sometimes you want to make something very tasty and at the same time healthy for the whole family.

And when in this family Small child, it's not easy at all. Fish - this is just what you were looking for!

If you are cooking for the whole family, then it is preferable to take fish low-fat varieties: cod, hake, pollock, oilfish, etc.

The very type of steamed cooking has also been known to the world for more than one millennium, and cutlets, be they fish or meat, are generally best cooked with the help of steam. This way they will retain maximum saturation with vitamins and minerals, which are needed to maintain health and give strength and vigor to our body, and even more so to the child’s body.

It’s not in vain that when you buy a multicooker and begin your first steps in learning about this wonderful machine, one of the first recipes is to cook cutlets in it. Because today everyone is eager to eat healthy food and feed it to your children, steam cutlets began to easily replace fried ones.

Steamed fish cutlets in a slow cooker do not need to be rolled in flour or breadcrumbs first. Without any batter, they will be richer on their own.

IN this recipe we will tell you how to prepare cutlets from Butterfish, which has practically no bones, so it will be ideal for cooking.

Ingredients

• Butterfish – 300 grams
• White loaf – 2 slices
• Milk – 1/3 multi-cup
• Onion – 0.5 onions
• Eggs – 1 piece
• Salt, spices to taste

Preparation

Cut the fish into pieces.

Cut two pieces of bread.

We measure out the third part of the multi-glass and pour it over the loaf. Let's leave it like that for a while.

Place fish, loaf soaked in milk and finely chopped onion into a blender bowl. Mix everything into minced meat.

Beat the egg and mix with the minced meat. Let's make cutlets.

Pour 2 multi-cups of water into the multicooker bowl, and place a steaming container on top.

Place the cutlets on it in one layer. Set the steam cooking mode for 35 minutes.

Bon appetit!

Fish cutlets with fried onions

The fish cutlet recipe is different in that you can use the cheapest fish, the cutlets still turn out very tasty. For this reason, any fish, even herring, is suitable for cutlets. Fried onions, which are added to the minced meat, add a special taste and highlight the fishy smell.

Ingredients

• Fish fillet - 0.8 kg
• White bread - 3 slices (100-150 g)
• Eggs - 2 pcs
• Onions - 2 pcs.
• Sugar - 0.5 tsp
• Pepper
• Bay leaf - 1 piece
• Water - 2.5 l
• Black allspice

Preparation

First, prepare the minced meat: soak the bread in milk, mince the fish fillet.
Using the “Baking” mode, fry finely chopped onion (after adding sunflower oil to the multicooker bowl)

Fried until golden color mix onion with minced meat, add eggs, soaked bread, sugar, pepper, salt.

Knead the minced meat, form cutlets and fry in the “Baking” mode on both sides. Then add the chopped onion, bay leaf, 2-3 peppercorns. Add salt and add water until the water almost covers the cutlets. Set the “Extinguishing” mode for 1 hour.

Fish cutlets in a slow cooker are ready!