Mackerel in the multivark retains its natural juiciness and, impregnated with the flavors of spices, spices and accompanying ingredients, acquires especially piquant notes. The result - great nourishing and nutritious dishes for daily or festive filing.
How to cook mackerel in a multivariate?
Dishes from mackerel in a multivark amaze with a variety and can be served independently or supplemented with all kinds of side dishes.
- Completely self-sufficient, not requiring additions, will be fish, cooked with potatoes or all sorts of vegetables by extinguishing or baking.
- Mackerel in a multivarquet, the recipes of which presuppose the frying of fish in sauce, steaming, roasting or baking, will be especially delicious if you submit to it boiled or baked potatoes, rice, fresh or thermally processed vegetables.
- On the first of mackerel, you can cook a delicious rich soup, supplementing the composition only with vegetables or for the density of cereal: rice, millet.
- Fans of canned fish will be interested in the recipe for this use of mackerel in cooking.
- Before use, fresh or preliminarily defrosted carcasses spares the viscera. At the same time, carefully clean out the black film, which can give undesirable bitterness to dishes. Cut off the tail, fins and head. If the latter is left, the gills are removed.
Mackerel in foil in multivark
Mackerel baked in a multivariate in foil can be supplemented, in addition to the traditional vegetable set, with sweet Bulgarian pepper, tomatoes, stalks or celery root, parsley, twigs of fresh greens. Preparing a similar dish without excess fat, thanks to which it is particularly useful and dietetic.
Ingredients:
- mackerel - 3 pieces;
- carrots - 3 pieces;
- onions - 200 g;
- lemon - 0,5 pieces;
- spices for fish - 1,5 tsp.
- salt, pepper - to taste.
Preparation
- Prepared fish rubbed with salt, pepper, spices, leave for 10 minutes.
- Have the fish on separate sections of the foil.
- From above spread out mugs of carrots, onion rings and lemon slices.
- Wrap the foil and place the bundles in the device, turning on the "Baking" mode.
- After 50 minutes, the tasty mackerel in the multivarquet will be ready.
Mackerel with marinade in the multivariate
Mackerel in a multivark with carrots and onions can be cooked and without foil, but supplemented with a sauce for juiciness. You can use cut into slice slices, or even take fillets without bones. Instead of tomato paste with water, use ready-made sauce, puree or juice from tomatoes, complementing it if desired with sour cream or mayonnaise.
Ingredients:
- mackerel - 1 kg;
- carrots - 3 pieces;
- onion - 3 pieces;
- vegetable oil - 50 ml;
- tomato paste - 3 tbsp. spoons;
- water - 300 ml;
- laurel - 2-3 pieces;
- garlic - 1-2 teeth;
- apple vinegar - 1-2 tsp.
- salt, sugar, pepper - to taste.
Preparation
- Grind the carrots, onions, cut the fish, lay in layers in the bowl of the device with vegetable oil.
- Mix the tomato with water, adding salt, pepper, sugar and garlic to taste.
- Pour the resulting fish sauce with vegetables, add laurel.
- After 1.5-2 hours of cooking on the "Quenching" mackerel in the multivark will be ready.
How to cook mackerel in a multicrew with potatoes?
Always delicious is mackerel with potatoes in the multivark. Vegetable slicing and fish slices exchange tastes, creating a rich, harmonious and mouth-watering dish. Fish should be properly prepared, relieving not only the head and entrails, but also peeling off the skin, separating the fillet from all bones.
Ingredients:
- mackerel - 3 pieces;
- potatoes - 1,5 kg;
- carrots - 2 pieces;
- onion - 2 pieces;
- mayonnaise - 5 tbsp. spoons;
- Provencal herbs - 3 pinch;
- vegetable oil - 50 ml;
- salt, pepper - to taste.
Preparation
- In a bowl of vegetable oil, spread the chopped onions with carrots.
- The next layer is seasoned with potatoes flavored and mixed with mayonnaise.
- Lay out the slices of fish from the top, flavor them with salt, pepper, Provencal herbs.
- Turn on the "Bake" program for 15 minutes, then transfer the device to "Quenching".
- After an hour, the mackerel and potatoes in the multivarquet will be ready.
Mackerel in sour cream in a multivariate
Preparation of mackerel in a multivark with sour cream will allow you to get the most delicate taste of fish cut. You can use the lactic acid product of any fat content, and adjust the total density of the sauce by the amount of water or broth added. For piquancy, the dish is often supplemented with suitable appropriate spices.
Ingredients:
- mackerel - 3 pieces;
- sour cream - 250 g;
- water or broth - 200 ml;
- carrots - 2 pieces;
- onion - 1 piece;
- salt pepper.
Preparation
- The mackerel is prepared, cut into portions.
- Purify and cut vegetables, stack with layers of fish in the bowl.
- Mix sour cream with water, season to taste, pour to fish with vegetables.
- Turn on the "Baking" mode
- After 40 minutes, the mackerel in the multivarquet will be ready.
Mackerel with vegetables in the multivark
Mackerel stewed with vegetables in a multivark, will turn out equally tasty with the addition of sour cream and without it. To enhance the fragrance, the composition of the dish is often supplemented with garlic, parsley, coriander, basil, dill. You can serve this fish yourself or by adding boiled rice and potatoes.
Ingredients:
- mackerel - 1 kg;
- sour cream - 200 g;
- tomatoes - 200 g;
- Bulgarian pepper - 150 g;
- carrots - 2 pieces;
- onion - 1 piece;
- vegetable oil - 50 ml;
- coriander, spices, herbs, garlic - to taste;
- salt, pepper - to taste.
Preparation
- Fry onion "Baked" onions with carrots, spread on a plate.
- Lay slices of fish on the bottom of the device, cover with sour cream and vegetable spices seasoned with spices and garlic.
- On top are sliced Bulgarian peppers and tomatoes, seasoning vegetables to taste.
- Include the program "Quenching" for 1 hour.
Mackerel in tomato in a multivariate
Even with minimal accompaniment, mackerel stew in the multivariate is above all praise. In this case, fish cuts are complemented with onions and tomato sauce, which you can take ready or cooked from tomatoes or tomato paste. The amount of water added will depend on the desired density of the gravy.
Ingredients:
- mackerel - 1 kg;
- tomato sauce - 350 g;
- water - 1 glass;
- onion - 2 pieces;
- vegetable oil - 50 ml;
- laurel - 2 pieces;
- salt, pepper - to taste.
Preparation
- Prepared fish are cut into portions, laid in a bowl.
- Onion is laid out onion and sliced all sauce mixed with water, and flavored to taste.
- They throw the laurel, close the lid of the device and turn on the program "Baking".
- After 40 minutes, the mackerel in tomato in the multivarquet will be ready.
Ear of mackerel in multivark
Boil soup with freshly frozen mackerel in a multivarquet can be done with rice, other cereals or supplement the composition with vegetables only, if the liquid texture of hot is preferred and expected. Dietary version of the dish is prepared without pre-frying vegetables, which will save considerable time.
Ingredients:
- mackerel - 1 pc .;
- water - 1.5 liters;
- rice - 1 tbsp. a spoon;
- potatoes - 2-3 pieces;
- onions and carrots - 1 pc .;
- vegetable oil - 40 ml;
- laurel - 1 piece;
- salt, pepper, greens - to taste.
Preparation
- In oil on the "Bake" fry onions with carrots, shift an plate.
- In a bowl, slices of fish are laid, potatoes, washed rice, pour all with water.
- Turn on the "Soup" or "Quenching" mode for 1 hour.
- 15 minutes before the end of the program, add a roast of vegetables, laurel and spices.
- Serve the ears with greens.
Stuffed mackerel in the multivark
You can put stuffed mackerel on weekdays and on holidays. Instead of stuffing from rice with vegetables, you can use mushroom fry, which is complemented with grated cheese, other ingredients of your choice. Cooking fish can be directly in the bowl, putting the carcass with the filling on a vegetable pillow, or put it in foil.
Ingredients:
- mackerel - 1 pc .;
- water - 1.5 liters;
- rice - 100 g;
- zucchini - 0,5 pieces;
- onions and carrots - 1 pc .;
- vegetable oil and sour cream - 2 tbsp. spoons;
- tomato paste - 1 tbsp. a spoon;
- spices - to taste;
- salt, pepper, greens - to taste.
Preparation
- Boil to a full preparedness rice, choosing the appropriate mode, shift to the plate.
- Fry onion in "Baking" onions, carrots and zucchini, cutting vegetables in small cubes.
- Season the vegetable mass to taste, adding herbs, tomato paste mixed with rice.
- Fish cut along the back, remove the ridge, all bones and insides, season, fill with filling, cover with a sieve from sour cream.
- Lay the fish in a bowl on a piece of foil or on slices of vegetables, turn on the "Bake" mode.
- After 50 minutes, the mackerel with rice in the multivarquet will be ready.
How to cook mackerel for a couple in a multivariate?
Especially fast and easy to prepare mackerel for a couple in the multivark. An additional taste of the fish can be given by marinating a carcass or slicing in a spicy mixture of favorite seasonings and spices, while adding lemon juice. The product is placed simply on a grate or for greater juiciness is wrapped in foil.
Ingredients:
- mackerel - 1 pc .;
- lemon juice - 1 tbsp. a spoon;
- Spices for fish - to taste;
- salt, pepper, herbs.
Preparation
- Kiss or cut in a portion of the fish rubbed with salt, pepper, spices, flavored with lemon juice.
- Have mackerel on the grill and cook in steam mode for 20-25 minutes.
How to cook canned mackerel in a multivariate?
Cooked canned mackerel in a multivark can be served with potatoes, rice, used to create all kinds of salads, other dishes. In addition, such a fish is an ideal addition to the filling for pies. If the fish are large and spine bones do not have time to become soft, you can increase the quenching time by another 1-2 hours. The amount of oil is determined by taste or is completely excluded from the composition, if a billet is needed in its juice.
Ingredients:
- mackerel - 1 kg;
- lemon juice - 2 tbsp. spoons;
- salt - 1,5 tsp.
- onion - 1 piece;
- water - ¾ cup;
- vegetable oil - 50-100 ml;
- pepper, coriander, turmeric, laurel.
Preparation
- Fish are powdered, without violating the integrity of the abdomen and without removing the skin, cut into portions.
- Lay the fish cut along with the onion rings in the bowl.
- Mix the water with salt, lemon juice, butter and spices, pour into the fish.
- Include "Quenching" for 7 hours.