How to cook pollock in a slow cooker. Steamed pollock in a slow cooker: recipes for preparing delicious and healthy fish dishes.

Pollock in a slow cooker - a way that allows you to prepare a tasty main dish or a savory snack from inexpensive, common fish.

Pollock is an unusually useful fish. The fact that she belongs to the cod family testifies to her defense. Fish is rich in proteins, vitamins, trace elements, has high antioxidant properties, has a positive effect on the body, contains almost no fat.

Glory of second-class pollock fish has earned thanks to its low price, prevalence, as well as some taste characteristics - pollock fillet is rather dry and neutral in taste. To make the pollock juicy and tasty, it is recommended to cook it in its own juice, in sauce, with vegetables and not feel sorry for the fragrant spices and spices.

We picked up recipes that tell how to cook the pollock in a slow cooker for any life situation - diet fish steamed for baby food, pollack with vegetables for a light dinner for every day, savory snacks or a decent hot dish for the holiday table. Try using our recipes. You change your mind about pollack, as a second-class fish. Your table will be healthier and more diverse, not to the detriment of the wallet.

Photo diet steamed pollock in a slow cooker

Cooking a dietary dish made of pollock in a slow cooker will take a minimum of time, and its benefits will be enormous. Pollock sold frozen or filleted. There are few bones in the fish, which allows you to cook it for the child without fear. If the diet is associated with impaired digestion, it is better to use a minimum of spices or abandon them altogether. If the goal is to lose weight, then a steamed dish can be safely seasoned with lemon juice, black pepper and soy sauce. The figure is not harmful, and the fish will become unusually tasty.

Ingredients to the recipe:

pollock fillet ice cream 500 g
salt to taste
pepper mix to taste
dried dill ½ tsp

Steaming pollock in a slow cooker:

Thaw fish naturally. It is better to defrost the carcass, having transferred from the evening of the freezer to the lower shelf of the refrigerator.
Rinse the fillets, cut into portions, salt, season with pepper and dill. You can use fresh herbs, but dried more fragrant.
Place a piece of foil in the cooking pan for steaming. Spread over the fillet pieces. Wrap the edges of the foil so that the juice formed in the process does not leak out. The fish will be juicier.
Cook in a double boiler for 20-30 minutes.

Submission method: Before serving, sprinkle the fillet with juice that has accumulated in the foil, and a choice of olive oil, soy sauce or lemon juice. Serve with a light vegetable salad of greens, tomatoes and cucumbers, seasoned with vegetable oil.

Photo of pollock fillet in a slow cooker with vegetables

Vegetables help to preserve natural fish juice. If you stew the fish with vegetables, the products are soaked with juices, enriched with taste not to the detriment of the nutritional value. The dish is quickly and simply cooked, contains a minimum of fat, therefore it is suitable for dietary and baby food.

Ingredients to the recipe:

pollock 1 kg.
carrots 2 pcs.
2 onions
tomato paste 1 tbsp. a spoon
cream 200 ml.
fish spices ½ tsp
bay leaf 2 pcs.
salt to taste
vegetable oil 2-3 art. spoons

Method of cooking pollock fillet in a slow cooker:

Wash the fish, remove the insides and fins, if any, cut into portions. If you are using fillets, just cut it into small pieces. Salt the fish, season with spices, leave a little for the sauce, let marinate while you are engaged in vegetables.
Peel and chop the onion half rings. Peel and grate the carrots. Set the slow cooker to the “Frying” mode. Pour in vegetable oil and fry, stirring, onions and carrots until soft.
Put the fish to the vegetables. Stir. Separately mix the cream, tomato paste, salt the sauce, season with the remaining spices. Fill the fish with the resulting tomato-cream sauce.
Cook in a slow cooker for 30 minutes. Mode "Quenching". 5 minutes before the readiness put a bay leaf.

Submission method: Polished with vegetables in tomato sauce can be served cold or hot. Hot to the fish, offer boiled rice. A cold dish in tomato can be served as a snack.

Photo of pollock baked in sour cream in a slow cooker

From the pollock you can cook a dish worthy of a festive table. It is necessary to bake the fillet in sour cream. To make the dish more satisfying, it is recommended to fry the fish pieces before baking in sour cream sauce, and place the fish on a pillow of sliced raw potatoes.

Ingredients to the recipe:

pollock fillet 1 kg.
sour cream 300 ml.
hard cheese 100 g
provencal herbs ½ tsp
salt to taste

Method of cooking pollock in sour cream in a slow cooker:

Defrost the pollock fillets and cut them into slices. Salt, season with Provencal herbs using half spices. You can take any spices to taste - dill, fennel, a mixture of peppers.
Put the fish in the bowl of the slow cooker. Mix sour cream with the remaining seasonings. Evenly water the fish. If you want to get a hearty meal, fish can be baked in mayonnaise, and to get a dietary dish - in milk.
Set the "Baking" mode, cooking time 45 minutes. 10 minutes before readiness, open the lid and sprinkle the fish with grated hard cheese.

Submission method: Serve with mashed potatoes or mushrooms stewed in sour cream.

Photo of stewed pollock in a slow cooker under the marinade

Simple and tasty appetizer for holidays and everyday life - pollock under marinade. Sweet and sour sauce gives neutral fish a savory flavor. Useful and unusual.

Ingredients to the recipe:

pollock 500 g
flour 1 tbsp. a spoon
vegetable oil 100 ml.
2 onions
carrots 2 pcs.
sugar 1 tsp
salt pinch
vinegar 9% 50 ml.
3-5 carnation
1-2 bay leaves
3-5 peppercorns
tomato juice 1 cup

Cooking method for stewed pollock in a slow cooker:

Fillet of pollock cut into strips of 2-3 centimeters thick, salt, roll in flour and fry in a slow cooker in vegetable oil.
Peel the onions and carrots. Onion cut into half rings, carrots - straws. Fry the vegetables in oil, where the fish was fried. Add tomato juice, salt, sugar, vinegar and seasonings. Warm up for 1-2 minutes.
Add the fish. Simmer for 10-15 minutes. Turn off the multicooker. Let the fish cool in the marinade and brew for 3-6 hours.

Tips for cooking pollock in a slow cooker
Pollock in a slow cooker will not disappoint you if you try to cook fish according to the advice of experienced housewives. Many people believe pollock second-rate fish, because they do not know the simple secrets of how to cook the pollock in a slow cooker correctly. In fact, it is not at all difficult:
Pollock does not require long heat treatment. The fish becomes tough and tasteless. Cooking time should not exceed 20-30 minutes.

The stew in cream, sour cream, tomato or mushroom sauce helps to make the dish juicy.

Pollock has a neutral taste. Herbs and seasonings with an expressive taste and aroma will give the fish exquisite taste and piquancy. Feel free to use fragrant dried herbs, soy sauce, tomato paste.

Pollock goes well with lime, lemon, celery, parsley and parsnip. The simplest seasoning for fish is black and allspice. Fans of original flavors prepare pollack with dill seeds, rosemary, anise, tarragon, fennel or marjoram.

For fish, you can use any seasoning, but the main thing is not to overdo it, so as not to kill the natural taste. New seasonings add a little bit.

Cold-loving fish from the cod family is even given to children, because there are very few bones in it, but it is not so easy to cook it. Even if you know how much to cook the pollock and strictly adhere to these indicators, you can get a dryish and dense product without a pronounced taste. It is better to use sauces or broths when working with this component. Using the pan will allow you to spend no more than 10 minutes on boiling fish. In a double boiler, this process will take much longer - about 30-40 minutes. If only fish fillets are subjected to heat treatment, the time is reduced by approximately two times.

How to cook pollock in the pan?

In the case of using the traditional method of boiling fish in the first place goes exactly how much to cook the pollock to the desired state. Before work, the component must be cleaned of scales and viscera. Also cut off the head, tail and fins. It is better to separate the fillet from the frame, but you can just cut the fish into several portions.

To make it tasty, do the following:

Pieces of fish into any container and fill it with water, completely covering the workpiece. Check the volume of liquid used and pour the same amount of fresh water into the cooking pot. Bring the liquid to a boil over high heat.

Dissolve the salt in the water, lay out a few leaves of laurel, reduce the fire to medium.
When the mass re-boils, lay out the fish in it, which we cook for exactly 10 minutes.
We take the product out of the pan, put it on a plate and use it for its intended purpose. If the pieces are large, you can hold them a little in a warm, dry bowl under the lid, so that they are exactly ready.

Pollock, boiled in broth, has a dense but pleasant texture and clean taste. If desired, it can be subjected to additional processing: stewing with vegetables, baking under sauce, roasting on a fragrant dressing.

How tasty to cook pollock in a double boiler?

To cook the fish really tasty, you have to try a little. Best of all, it turns out in a double boiler, although this approach takes more time. To save it, you should not use pieces of the product, and cleaned from all unnecessary fillets.

At 700 grams of pollock we need lemon, 3 bay leaves, 3 peas allspice or black pepper, a couple of bulbs, 0.5 teaspoon of salt and a few sprigs of dill. Dill can be replaced with parsley, then the aroma of greens will be more pronounced.
My fish, clean, cut off all unnecessary. Work is done with clean fillets or portions. Peel the onion and cut into half rings. Grind greens, or at least tear off the twigs. Lemon wash and cut together with the skin with very thin plates, removing the seeds.
In a bowl of a double boiler with a uniform continuous layer we spread onions, on it pepper and a bay leaf. This is followed by a layer of fish, which we add. From above we lay out a lemon which we sprinkle with greens.
We start the steam cooker for 30-40 minutes depending on its power and speed of heating. You should not worry about the fact that the product will be overexposed, it will not become worse.

To make the dish not only tasty, but also fully correspond to individual preferences, you can try to enter your ingredients or replace them with existing ones. The main thing is not to use too fragrant herbs and spicy seasonings, they can kill the natural aroma and taste of fish.

How to cook pollock in milk?

A very special result is obtained by boiling fish in milk. This approach does not require much time to implement, but in the end everything turns out very tasty and unusual.

For a couple of fish, we need a glass of water and medium-fat milk, onions, a couple of carrots, salt and spices to taste.
Pollack is not easy to clean, but to separate the fillet and cut it into small cubes with a facet of not more than 1.5 cm. Fry the billet in the pan without using oil or with a minimum amount.
Carrots clean and three on a coarse grater. Clean and shred onions.
We take a pot with a thick bottom, do not grease it. Put fish in it in a uniform layer, salt. Next, put the carrot and also add some salt. At the end there is a layer of onion, and again some salt. Spices can be added after each layer, but it is better to sprinkle the entire billet with them.
Milk mix with water. The resulting composition pour the contents of the pan so that it does not mix. We put all this on medium heat and wait for the liquid to boil. Then we cover the container with a lid, reduce the fire to a minimum and cook the mass for about 20 minutes.
The finished dish is served with sauce, sprinkled with chopped greens. It should be hot, with every minute the taste of the ingredients will begin to deteriorate.

For cooking pollock, you can use the slow cooker, but in this case it is better to simmer the component in sauce or spices, and not boil it in the traditional way. But in the microwave such fish is rarely boiled. The process is quite simple, but the result may be the most unexpected. No secrets are guaranteed with this approach to obtain the desired taste of the product. Yes, and its texture can suffer greatly, deprived of all juiciness and tenderness.

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Burn fat specifically in problem areas

Pollock in a slow cooker is another tasty white fish dish that can turn into a real culinary masterpiece in the hands of an experienced hostess. It is universally appreciated for its low calorie content, minimal fat content and ease of preparation. In addition, the pollock fillet is quite inexpensive, since this fish is abundant in almost all parts of the world's oceans.

Pollock fillet cooked in a slow cooker contains no more than 100 kcal / 100 g, while there are no carbohydrates in it. This allows young children to start exploring fish dishes with pollock, and adults to cook it during the diet.

For the preparation of pollock in a multivariate, they use the whole fish or its sirloin. Some recipes may also contain its liver or caviar. Almost any food can be cooked with mintai. These include all kinds of side dishes, vegetables, herbs, legumes, mushrooms, etc.

In a slow cooker, pollock can be baked, roasted, boiled or steamed. To get even more delicious fish add to it a different batter, sauces and marinades. Sour cream, mayonnaise, tomato paste, lemon juice, soy sauce, etc., go well with the pollock.

Thanks to the bright green sauce, this simple dish turns into an extravagant meal, worthy of even the most sophisticated meal. Rice, if desired, can be boiled in the multicooker itself, using the appropriate mode. At the same time, it should be brought only to half-ready, so that it is not boiled down at the end of cooking. Hot peppers are optional.

Ingredients:

300 g of pollock fillet;
200 grams of rice;
1 bunch of cilantro;
1 bunch of green onions;
2 hot peppers;
½ tsp salts;
1 lemon;
4 tbsp. l vegetable oil;
2 cloves of garlic;
2 tbsp. l soy sauce.

Cooking method:

Wash rice and pour into a saucepan, add water (approximately 1: 2), salt.
When the water boils, boil the rice for another 5-7 minutes, then put it in a colander.
Remove seeds from pepper, squeeze juice out of lemon, grate the zest.
Put greens, peeled garlic, hot pepper and zest into the blender bowl, chop.
Pour lemon juice, vegetable oil and soy sauce into the resulting mass, add a little salt.
Stir the sauce until smooth or blend again with a blender.
Fillet of pollock cut into small pieces and sprinkle with spices, salt and pepper.
Smear a bowl of multicooker with vegetable oil.
Mix rice with a dressing of greens and put in a slow cooker, spread the fish on top.
Cook for 30 minutes in Baking mode, with the lid closed.

Interesting from the network

Gentle pollock fillet contains almost no fat, therefore, steamed, it will be an ideal example of a dietary dish. If cooking fish separately from vegetables, 25 minutes of work of the slow cooker is enough. Extra time added specifically for vegetables. String beans, before you prepare the dish, you can not defrost.

Ingredients:

1 carcass of pollock;
4 potatoes;
1 tomato;
1 carrot;
2 lemon wedges;
2 pinches of spices for fish;
50 g of green beans;
½ tsp salts;
1 tbsp. l olive oil;
1 tbsp. l lemon juice.

Cooking method:

Rinse and rub pollock carcass with spices, pour with lemon juice.
Put the lemon slices inside the fish.
Wash and peel all the vegetables, cut the carrots and potatoes into slices, and the tomato into slices.
Salt and pepper potatoes, put them evenly in a baking sleeve.
Put carrots on top of the potatoes, then green beans and tomatoes.
Lastly add fish and slightly push it into vegetables.
To tie a sleeve, to transfer a dish to a nozzle for a double boiler.
Pour water into the bowl of the multicooker, set the “Steam” mode and cook the pollock for 40 minutes.

The beauty of this dish is that the fish perfectly absorbs vegetable juice and all the spices, but at the same time it does not fall apart into smaller pieces. Thus, it turns out very tasty and attractive treat. It can be served with any side dish, additionally watered with marinade remaining in the slow cooker.

Ingredients:

1 kg of pollock fillet;
2 onions;
3 carrots;
3 tbsp. l tomato paste;
4 tbsp. l vegetable oil;
Spice for fish;
Salt pepper.

Cooking method:

Cut the fillet into portions, wash and dry with napkins.
Pour some vegetable oil into the bowl of the multicooker and fry the fish in the Frying mode until golden.
Peel vegetables, grate carrots and dice onions.
Remove the fish from the slow cooker, add a little more oil and fry the onions and carrots until golden brown in the same way.
Add tomato paste, switch to "Stewing", cook vegetables for another 10 minutes.
Put fish in a slow cooker, sprinkle with spices, salt and pepper.
Simmer still 2 hours under the lid closed.

A nourishing and nutritious meal with minimal fat and calories. It will delight all lovers of healthy eating. To fully satisfy even the most avid fighters with extra pounds, it is enough to replace the mayonnaise with light sour cream, mixing it with spices. The easiest way is to use already cut fish or individual pieces of fillet.

Ingredients:

500 grams of pollock;
1 onion;
1 carrot;
1 kg of potatoes;
150 g of mayonnaise;
Salt pepper.

Cooking method:

Rinse the pollock carcass, gut and cut into portions.
Chop onion into thin rings, finely grate carrots.
Peel potatoes and cut into cubes of medium size.
Pour oil into the bowl of the slow cooker, put half of the onion and carrot on the bottom, smear with mayonnaise.
Put the fish pieces on the pillow, add mayonnaise and the second half of vegetables.
Place the potatoes in a nozzle for steaming.
Cook the dish for 30 minutes in the "Baking" mode.

With this recipe you can easily make a soft, fragrant fish from the simplest ingredients. Sour cream sauce is very good for pollock fillets. It can be supplemented with favorite spices for fish. To the dish was dietary, gently just choose sour cream with a low fat content.

Ingredients:

500 g of pollock fillet;
250 g onions;
400 g sour cream
1 tbsp. l vegetable oil;
Greenery;
Salt pepper.

Cooking method:

Fillet of pollock cut into small pieces, onion - half rings.
Preheat the oil in the "baking" mode in the multicooker.
Fry onion until golden brown, then add fish to it.
Cook fillets for 5 minutes on each side, pour sour cream into the bowl.
Add salt and pepper, mix all ingredients well together.
Continue cooking for another 30-40 minutes in Quenching mode.
A couple of minutes before readiness add crushed greens to the pollock.

Now you know how to cook pollock in a slow cooker with a recipe with a photo. Bon Appetit!

Pollock in a slow cooker is a whole string of delicious and light fish dishes. This dish can be prepared for the youngest children, to afford during any diet, and when adding an exquisite sauce - to serve guests in the form of an unusual treat. In order to avoid any difficulties with how to cook pollock in a slow cooker, you should remember a few simple culinary secrets:
Fresh pollock is cooked much faster than thawed. Quenching time can be reduced by approximately one and a half times.

You can get a neutral smell from fish by watering it with lemon juice. Best suited fresh.

If you use the whole fish, then before you prepare the planned dish, it must be cleaned and gutted.

Pollock in a slow cooker prepares very quickly, about 20-30 minutes. However, if the dish contains many additional ingredients, the cooking time should be significantly increased.

Steamed pollock in a slow cooker is perfect for diet food. This is a simple, cheap, easily accessible fish with a valuable source of protein and beneficial fatty acids.

Tips for cooking pollock steamed in a slow cooker

What you need to cook a delicious steamed pollock? If the farm has a multicooker, the task is already half completed. You need to install a special steam container in it, choose among the programs you need - “Steam”, then, according to the manufacturer’s instructions and the recipe, choose the time, temperature (if the multicooker device allows). There are more extensive programs, then you should choose providing steaming exactly fish.

To make the fish more tasty, before cooking, remove all bones, also a thin film that covers the fillets from the inside. After cooking, if the film is not removed in advance, the dish may have a bitter taste. Unlike the inner film, the outer (ie, skin) can not be removed. It, as well as fillet, contains many useful elements, but there are no harmful substances. This cannot be said about thin film covering from the inside.

Steamed pollock in a slow cooker: recipes

A couple is usually prepared for those who have health problems, for children or for people who are trying to stick to a healthy diet. Below is a selection of the best recipes for preparing such a dish, and I also suggest reading recipes from pollock with marinade and onions here.

Dietary

For the dietary option for the preparation of pollock will require only fresh-frozen fish and salt. And, of course, the slow cooker.

How to cook steamed pollock in a slow cooker:

First, the fish must be cut into fillets. The skin can be left or removed as desired. Fins, bones are required to remove everything, the inner film is also washed thoroughly, cut into pieces of the desired size.

Pour a small amount of water into the bowl of the multicooker, put the fillet on the container for steaming, put it on top of the bowl.
Select the appropriate mode for cooking, the recommended time is 25 minutes. During this period of time, it is not recommended to open the lid, only 5 minutes before the end of cooking, salt the fillet “Extra” should be salted.
After the beep, indicating the preparation, carefully remove the product from the container. Even fresh fish cooked in this way is very easily destroyed, breaks, so the product should be treated very delicately.

With vegetables

When organizing a healthy diet, it is important to consider the great benefits of steamed vegetables. Cooking fish and vegetables is not necessary separately - cooking together, the taste will only improve.

List of desired products:

fresh frozen fish
spices or just salt, pepper,
frozen vegetables - cauliflower and broccoli.

Defrost the fish, clean, cut into portions. Sprinkle with spices (rub with salt, sprinkle with pepper).
Pour water into the bowl of the multicooker, set the container with the pieces on top of the bowl.
Put the vegetables on top of the pollock, it can be frozen, salt.
Cook for 30 minutes, after the pollack with vegetables you can eat.

For yazvennikov

A stomach ulcer is a serious reason to completely revise the diet and menu. Diet for yazvennikov - not a reason to give up all the tasty. This is only a reason to refuse junk food. In this menu, it is permissible to use cod species of fish, these include pollock.

The best dishes for yazvennikov - cooked with zucchini, carrots or pumpkin. The recipe for cooking with carrots is described below, but with squash or pumpkin you can cook the same way - only the processing of vegetables will be different: you will need to peel, seed, cut into large cubes.

Grocery list:

carrots - 2 pcs. medium size,
pollock - 1 pc.

Fish clean and cut into pieces of the desired size. It is desirable to completely separate the fillets from the bones, use skinless.
Peel carrots, cut large in half lengthwise, medium or small to leave intact.
Put the sliced fillet into a special container in one layer, place the carrots on top of it. It is better not to salt, but if you use salt, then only in minimal quantities, necessarily small, class "Extra".
Install the container in the slow cooker.
Pour water into the bowl, set the “Steam” mode. Manually set the time - 30 minutes. The countdown will go from the moment when the water in the bowl boils.
After the beep, indicating the end of cooking, fish and carrots can be removed from the container.
It is possible to eat a dish to yazvennik only cooled, not hot. Therefore, you first need to wait for some cooling dishes, then it can be served. To speed up the process of cooling the fillet, carrots can be cut with a knife into smaller pieces.

For a child

For small children, with the introduction of complementary foods, the first dishes are often smiles in a blender. You can cook with the addition of various vegetables, then chop. Cooking in quantities the child needs at one time is quite problematic, so the mother can cook in sufficient quantities for the whole family.

Necessary products:

potatoes, onions, carrots - ½ pcs.,
pollock fillet - ½ pcs.

This is the amount for the child. Cooking immediately for households, the number of products must be increased.

The fillet must be boneless. Vegetables cut into slices.
Pour water into the slow cooker, put the food in a special container, set the time - 25 minutes with the “Steam” mode.
After the end of cooking, grind a portion of fish and vegetables for the child in a blender. If a child can eat vegetables, mashed with a fork, then chop only fish in a blender.
Vegetables, pollock for adults are ready to eat, they need to be salted. Such a meal can be considered dietary.

Steamed Pollock Fillet with Rice

Rice is a great side dish for fish. Since she is cooking in a slow cooker, why not cook the rice right away?

Grocery list:

700 g fillets,
200 grams of rice
300 ml of water
spice.

Preparation Procedure:

Fish disassembled on filet, then rub with spices. For a sharp taste, you can also sprinkle with lemon juice.
Wash rice 2 times, pour into the bowl of the multicooker, pour water over it. Place a container for steam dishes on top and place the fillet in it.
Cook in “Steam” mode for 15 minutes, hold in a slow cooker on the heating for another 10 minutes. During this time, the dish will be fully prepared, will acquire the aroma and taste!
Serve fish and rice with a slice of lemon.

Calorie pollock steamed

What is the calorific value of pollock welded in this way? Obviously small, even if we take into account supplements in the form of vegetables or a side dish. For example, a fillet, brought to readiness has only 80 kcal. Such pollock can be considered a low-calorie dietary dish, occupy an important place in various diets.

Fried fish may seem tastier, but steamed pollock is willing to argue with this statement. The main thing is to make everything correctly and accurately follow the recipe, then it will be delicious and useful.

Fish is rich in minerals, trace elements and vitamins. Sea products during heat treatment can lose their useful properties, but it is with the help of cooking "steamed" most of the utilities are saved.

One of the advantages of steaming pollock can be called lack of bones. They are simply softened under the influence of steam, and are absolutely not felt when eating. To give a unique taste to fish, you do not need to try for a long time at the kitchen table. We present several recipes that will help you prepare a tasty and healthy dish very quickly.