The capelin is very tasty, useful, and besides - a cheap and affordable fish. It can be served with boiled potatoes , rice and buckwheat. We offer you several recipes for preparing capelin in a multivariate.
The capelin recipe in the multivariate
Ingredients:
- fresh capelin - 500 g;
- bulb - 2 pcs.
- For sauce:
- cheese - 100 g;
- sour cream - 200 ml;
- spices and seasonings for fish.
Preparation
Capelin to taste. The bulb is cleaned, crushed, sprinkled with salt and mashed by hands. Then the bottom of the multivark is covered with a bow and we spread out the capelin with ruffles. Next, let's prepare a gentle cheese sauce. To do this, mix grated cheese, spices and sour cream until homogeneity. Spread the sauce on the fish and add a little water.
Then select the "Baking" mode, insert the timer for 35 minutes and close the lid of the device. After the time, capelin with onion in the multivarquet in cheese sauce is ready! Gently shift it onto the plate, and decorate the top of the dish with a delicious onion.
Stewed capelin in the multivariate
Ingredients:
- capelin - 1 kg;
- bulb - 2 pieces;
- carrots - 2 pieces;
- fragrant pepper peas - 8 pcs .;
- laurel leaf - 3 pieces;
- seeds of coriander - 1 teaspoon;
- tomato paste - 2 tbsp. spoons;
- spice.
Preparation
We wash the capelin thoroughly. We clean the bulb, grind it, and rub the carrots on a large griddle. We put the fish into the pan first, then the vegetables, add the tomato paste and season it with spices. Then we pour half a glass of cold water, select the "Quenching" mode on the instrument panel and mark it for 2 hours. We serve a ready dish with fresh herbs and baked potatoes.
A capelin in a multivariate in tomato
Ingredients:
- fresh capelin - 600 g;
- bulb - 1 piece;
- carrots - 1 piece;
- tomato paste - 200 g;
- spice.
Preparation
We wash the capelin well, we release it from the bones and entrails. In a frying pan, in oil, fry the diced ray and grated carrots on an average grater. Add the tomato paste and lightly pat the vegetables on a weak fire. We put the fish into a bowl of multivarks, salt, sprinkle with seasonings, pour tomato roast and cook for 15 minutes.
Capelin in a multivarque with vegetables
Ingredients:
- freshly frozen capelin - 500 g;
- Bulgarian pepper - 1 pc .;
- tomatoes - 2 pcs .;
- carrots - 1 piece;
- bulb - 1 piece;
- potatoes - 2 pieces;
- seasoning "Lemon pepper" - 1 teaspoon;
- spice;
- vegetable oil.
Preparation
Moisturize several times with cold water, dry with a napkin and sprinkle with the seasoning "Lemon pepper". Then carefully mix and leave to marinate for 15 minutes. Do not waste time in vain, we clean until the carrots and cut into thin slices. The Bulgarian pepper is processed, we remove the stem with the seeds and shred by thin semirings. Tomatoes washed, cut in half, and then cut into small slices. We clean the bulb and shred the semicircles. Potatoes carefully with my brush and, without cleaning, cut into thin slices. Yellow bitter pepper rinse, remove the stem with the seeds and finely chop.
Now that all the ingredients have been prepared, put them into the bowl of the multivarquet, pour a little oil, salt and pepper to taste. Thoroughly mix everything, level with a spoon, and on top lay out beautifully capelin. Now close the instrument cover and the steam release valve. We cook in the "Fish" mode for 20 minutes. After the end of the program, the valve is carefully opened, we spread the fish and vegetables on a dish and decorate with fresh herbs and pieces of sweet Bulgarian pepper. To a ready fish, piquant carrots in Korean will perfectly suit as a snack.