How to cook carp in a slow cooker. Best Recipes

Carp baked in a slow cooker

Despite the abundance of bones, many people love carp; others even give it preference over other inhabitants of reservoirs. There is nothing strange about this, because this fish is very meaty, filling and tasty. If you bake it whole, it looks like a banquet dish. If you have carp in the refrigerator and a slow cooker in the kitchen, then you can quickly prepare for the visit of friends or relatives. After all, carp baked in a slow cooker looks very appetizing. At the same time, obtaining a dish using a smart unit is not particularly difficult. While the hostess is preparing to receive guests, the multicooker will cope with creating a delicious dinner.

Cooking features

Carp baked in a slow cooker will be tastier and more appetizing if you take into account several important points when preparing it:

Only fresh carp is suitable for baking. It is better to avoid purchasing frozen fish. If you do decide to bake frozen carp, let it thaw in the refrigerator rather than in the microwave. It’s great if you managed to purchase live fish: such carp is ideal for baking.
When choosing carp, live or dry frozen, pay attention to its appearance and smell. Fresh fish has pink gills and is covered with watery mucus. Its scales shine, there are no red spots on its body. The meat of fresh carp does not separate well from the bones. Wanting to hide the freshness of the fish, some sell it without the head, which is the easiest way to determine how long ago it was caught. For this reason, when purchasing, it is better to give preference to whole carp.
It is best to bake the whole carp, including the head. So it turns out tastier and looks more appetizing. One thing, if you come across a fish that is large enough and does not fit entirely into the slow cooker, you can remove the head and cut the carcass into pieces, if the recipe allows this.
If you plan to bake the whole carp, then first you can make frequent, strictly vertical cuts on it. This will crush the bones and make them safe. You can do this with fish that is baked in pieces - before slicing it.
Under-salted carp will appear bland. Try to make it moderately salty, do not skimp on spices and herbs that will highlight its taste.
Carp may smell like mud. To prevent this smell from being too noticeable, you must use lemons or lemon juice when cooking. Black pepper, garlic, onions, parsley, dill and other aromatic herbs do a good job of interrupting the muddy smell.

If you use the above tips when baking carp in a slow cooker, the dish will turn out perfect.

Carp baked in a slow cooker

carp – 0.7–0.9 kg;
lemon – 1 pc.;
onions – 100 g;
fresh dill – 50 g;
vegetable oil – 20 ml;
water – 150 ml;
salt, fish spices - to taste.

Wash the carp well and use a knife or a special grater to remove the scales from it. Gut it, wash it well. If necessary, remove the head, chop off the tail and cut into large portions. If it is possible to leave the carcass whole, then there is no need to cut it. But the fins need to be cut off. After cutting, cleaning and gutting, thoroughly wash the carcass or individual pieces again. Use a kitchen towel to remove moisture.
Salt and pepper the fish. Roll the lemon on the table, pressing it with your palm, cut it in half and squeeze the juice onto the carp. Don't forget to pay attention to the abdomen. Set the fish aside for half an hour to marinate.
Wash, dry, finely chop the dill. Divide it into approximately 2 parts.
Peel the onion, cut in half. Cut one half into half rings, the other into small pieces.
Mix onion, cut into small cubes, with one part of dill. Stuff the carp carcass with this mixture or place it inside each piece of fish.
Grease the multicooker bowl and place the fish in it.
Sprinkle with the second part of the dill and arrange the onion half rings beautifully on top. Sprinkle with freshly ground pepper and pour in warm water.
Lower the multicooker lid. Start the Baking program. Set the timer for 1 hour. If you want the dish to be more festive, 15 minutes before the end of the program, open the lid and sprinkle the fish with finely grated cheese.
Remove the fish from the slow cooker and place on a platter. If you cut it into pieces, then place them side by side so that the carp appears almost whole in appearance. Garnish with sprigs of dill, parsley, and thin lemon slices.

The most difficult thing when cooking carp in a slow cooker is the preparatory work. After it is cleaned and cut, the kitchen unit will get to work, and the housewife will be able to relax or do other things at this time. If served correctly, a dish prepared according to this recipe will turn out festively beautiful and very tasty.

In sour cream

Carp baked in foil in the oven is often made with sour cream.

The dish turns out tasty and low in calories. Sour cream soaks the fish, giving it a creamy taste.

Composition of ingredients

To bake fish, the following products are required:

Components	Quantity
Carp	1600 g
Sour cream	150-200 g
Tomatoes	2 fruits
Onion	2 heads
Salt	on demand
Pepper	how much is needed
Spices for fish	according to taste preferences

Step-by-step cooking process

The dish is prepared according to the recipe:

The fish must be cleaned, the insides removed, and rinsed well under the tap so that there is no bitter aftertaste after cooking the dish. The product should be blotted with a napkin or dry towel. The carcass should be rubbed with salt and seasonings and left in a cool place for 40 minutes.
It is recommended to fry the carcass in a frying pan before baking. The crust formed on the surface of the fish helps retain moisture and make the dish juicier and more tender.
The onion needs to be peeled, chopped into rings, and placed on a baking sheet lined with foil.
After frying, the carp carcass is placed on a lined onion.
Place onions and tomatoes cut into circles along the edges of the fish.
It is recommended to coat the fish inside and outside with sour cream.
The dish must be wrapped in foil. The baking sheet must be placed in a hot oven. It is recommended to bake the product at a temperature of 200°C for 40 minutes.

What can I add?

You can add potatoes, sweet peppers, and lemon to the dish. It is allowed to stuff the fish with rice and vegetables or mushrooms.

How to serve a dish

The fish must be served whole on a large oval platter. The product can be decorated with fresh vegetables, onions, lemon, parsley, dill. The fish is served with a side dish: rice, potatoes, vegetables. Fish should be eaten hot.

Carp in a slow cooker

Carp is a common fish among cooks. You can cook a very large number of different dishes with it. Below you can read recipes for cooking carp in a slow cooker.

Carp was bred in China from the carp breed. It was brought to Europe back in the twelfth century. Today it can be found in almost every pond and river. Fish is divided into several types: naked, mirror, framed, scaly.

Content

Carp baked in foil in a slow cooker

Ingredients :

Carp carcass or fillet – 1 piece;
Onions – you will need one hundred and fifty grams;
Carrots - one hundred and fifty grams will be required;
Fresh sour cream - you need two tablespoons;
Dill to your taste;
Garlic – you will need two cloves;
Ground black pepper to taste;
Salt to taste;
Vegetable oil - you need two tablespoons.

How to cook:

1 Carp must be thoroughly cleaned;

2 Salt the fish on all sides and leave for a few minutes;

3 You need to prepare the filling. To do this, press the garlic through a garlic press. Cut the onion into half rings and grate the carrots;

4 The bowl needs to be warmed up. To do this, set the “Baking” mode and hold it for eight minutes. Then throw onions, garlic, carrots into the bowl and add vegetable oil. Fry until the onion is translucent, stirring regularly;

5 It is necessary to chop the dill and mix it with sour cream. Add fried vegetables to the resulting sauce. Mix thoroughly. Pepper and salt the filling;

6 Stuff the carp with the filling;

7 Lay out the food foil in several layers and place the carp on it;

8 Carefully pack the fish in foil and send it to the slow cooker;

9 Cook for forty minutes in the “Baking” mode.

This carp dish is perfect for your holiday table. With this cooking, the fish is thoroughly soaked in its filling, and the taste is more intense.

Stewed carp in a slow cooker

Ingredients:

Carp carcass or fillet – you will need one piece;
Red wine - you will need two hundred milliliters;
Potatoes - you will need five hundred grams;
Onions - you will need one or two pieces;
Garlic – you need one clove;
Pepper and salt to taste;
Vegetable oil - you will need two tablespoons;
Greens to taste.

How to cook:

1 The fish must be thoroughly cleaned, all excess cut off and washed thoroughly;

2 Cut the carp into small pieces. They need to be rubbed with spices, salt, rolled in flour;

3 In the “Baking” mode, fry the fish for fifteen minutes. It is necessary to preheat the bowl for eight minutes;

4 Finely chop the garlic and onion. Add them to the fish, then cover with a little water and red wine. Pepper and salt to your taste; 5 Cook the carp for thirty minutes in the “Stew” mode. The exact time for complete cooking of fish depends on the brand and modes of your multicooker;

6 dishes are ready. Garnish it with fresh herbs, and then you can serve it hot to your table on a wide plate.

Carp with sour cream and honey filling in a slow cooker

It is very convenient to bake carp in a slow cooker. Following this recipe, we will rub the fish with garlic and put a lot of greens in each carcass, which will help to obtain an indescribably appetizing aroma. And we will bake the carp in a slow cooker under a gentle sour cream filling. Let's look at the ingredients we need for this dish:

carp carcasses – 2 pcs.;
garlic – 4 cloves;
dill and parsley – 1 bunch;
lemon – 0.5 pcs.;
honey – 0.5 tbsp;
salt - to taste;
sour cream – 4 tbsp;
mayonnaise – 1 tbsp;
egg yolk – 1 pc.;
black pepper - to taste.

Let's make baked carp with sour cream filling in a slow cooker step by step:

Let's clean the carp carcasses from scales, separate the heads, tails, fins, and take out the insides. 2 cloves of garlic, chopped, mixed with the juice of half a lemon and salt. Grate the fish carcasses, put dill and parsley inside each one.
Lightly grease the multi-cooker bowl and place the carp on the bottom. Let's make a filling using sour cream, mayonnaise, 2 cloves of garlic, honey, yolk, salt and pepper.
Pour it on top of the carp, turn on the multicooker in the “Baking” mode and cook the fish for 45 minutes.

What to cook from carp using a slow cooker

With the advent of multicookers in the everyday life of housewives, their lives have become easier, and the range of dishes they prepare has increased. So everyone’s favorite mirror carp can be prepared using this kitchen unit in several ways.

Advantages of multicookers

A universal pan, first of all, will reduce the participation of the housewife to a minimum. She just needs to add all the necessary ingredients and follow the instructions, then close the lid, select a program or set her own cooking parameters.

Then all you have to do is wait for the cooking time to end and enjoy the result. Recipes for steamed, stewed, baked or fried carp in a slow cooker do not require pre-processing in the oven or on the stove.

Also, in addition to the main function, all these devices from well-known manufacturers, for example, Redmond, are able to continue to maintain the temperature of the dish after cooking and turn on automatically in the mode selected by the user.

Using it at home, you can achieve the creation of balanced fish dishes that, without the use of a baking sleeve, will retain the taste and aroma of all ingredients.

At the same time, there are also disadvantages to such a device. If you select a frying or baking program, even with multi-sided heating, the ingredients will still come into contact with the inner walls of the appliance. Thus, food often burns, which can ruin the taste of the entire dish.

Cooking recipes

Even the largest household pressure cookers are not impressive in size, so you won’t be able to bake a mirror carcass or a whole carp. The fish awaits preliminary step-by-step processing.

Cutting

Mirror carp is attractive because it is easy to clean from scales; with other individuals of this family you will have to tinker - their outer covering is large and hard. If a large carp is to be prepared, then you can use a regular grater. The side intended for cutting thin plastics should be applied with slight pressure in the direction from the tail to the head. At this time, the fish lies on the table; you don’t need to hold it, which is very convenient.

Now, in the opposite direction from the gills to the rear fin, you need to make a deep incision, pull out the giblets and remove the remains of the internal organs. Rinse the carcass under running cold water from the outside and in the vacated abdominal cavity.

Since the carp baked in a slow cooker or steamed is planned only in pieces, you need to remove the head. This could have been done earlier, but only after the scales had been removed. To do this, using a sharp and thin knife, you need to make a deep cut on one side and on the other, at an angle under the respiratory organs of the fish, with great effort to free it from the spine. There is no need to throw it away, it will go to the ear.

Then the fins are removed and the skin is removed if you do not want to use it. A shallow cut is made along the entire length of the ridge, which is also made on the sides in front of the tail. The skin can be easily and quickly removed from the rear fin to the head.

Now, taking care to leave the spine and ribs below the knife blade, use a knife to separate the top fillet. All the bones will remain on the bottom of the carcass, which is also easy to cut off from the fish, leaving only the flesh on the table. Then you can cut it into pieces or leave it in one piece.

Main components

All cyprinids are characterized by an unpleasant taste and aroma, which is common to all river inhabitants. It can be easily eliminated by using spices during the cooking process.

So, using lemon solves several problems at the same time:

elimination of unpleasant odor;
softening of small bones.

It is also useful to include onions in the list of products, because any fish goes well with sautéed onions.

You can add greens and herbs, but not everyone likes them. So, if the inhabitants of the house like their presence, then the dish will turn out even tastier and more aromatic.

Salt and ground black pepper are always used. If seafood doesn’t need to be salted, then river animals definitely need to be salted.

Baked carp in a slow cooker

A simple and delicious fish dish recipe that anyone can prepare.

Carp – 1 kg.
Lemon – 0.05 kg.
Onion – 200 g.
Fresh or frozen dill – 0.05 kg.
Vegetable oil 20 g.
Salt and seasonings, ground black pepper - to taste.

Onion half rings should be mixed with finely chopped herbs. Coat the fish with spices, lemon juice, and combine with vegetables. Pour oil into the bottom of the multicooker bowl and place the ingredients. Close the lid and select the baking function and set the time to at least 30 minutes. Further, it may be necessary to increase the duration, it all depends on the power of the equipment and the heating method.

When serving the finished dish, you can decorate it with olives. Round boiled potatoes are perfect as a side dish.

Carp stewed with vegetables in a slow cooker

A bright, tasty, aromatic and satisfying dish that is quickly prepared is the dream of any housewife. It will allow you to feed the whole family a complete lunch or dinner.

Fresh fish – 1.5-2 kg.
Tomatoes – 300 g.
Green beans – 300 g.
Onion – 200 g.
Sour cream or mayonnaise – 100 g.
Lemon juice – 3 tablespoons.
Salt – 10 g.
Seasoning for fish – 10 g.
Provençal herbs – 5 g.

Cut all ingredients into large cubes. Mix with seasonings, sauce and lemon juice. Grease the pressure cooker bowl with oil, place the semi-finished product and add such an amount of water that will cover the contents by 2/3. Close the lid of the pan and cook on the stewing program for 40 minutes.

If you are afraid that the tomatoes will lose their shape, then you can not add them right away. Under the pressure that is created inside the bowl and without stirring the ingredients several times during the process, all products retain their attractive appearance.

Serve on individual plates or on a common platter, as convenient. Decorate with bright and fresh herbs, olives and lemon slices.

For the recipe for cooking carp in a slow cooker, see below:

Advantages of multicookers

Using it at home, you can achieve the creation of balanced fish dishes that, without the use of a baking sleeve, will retain the taste and aroma of all ingredients.

The multicooker preserves all the beneficial substances contained in the products

Carp in a slow cooker: the simplest recipe

As a student, I didn’t know how to cook at all. No, well, I could cook sausages with potatoes, but that’s probably all.

When I was lucky enough to have a husband who was constantly hungry in the evenings after work, beautiful eyes and a sweet smile no longer solved all my problems. Therefore, I had to get a cookbook and select several culinary sites to familiarize myself with the art of cooking.

At first, very simple recipes were chosen, in particular from fish fillets. Pangasis has become a regular guest on our table. Years passed, skills were acquired, knowledge was gained... It turned out that this fish was not at all healthy and they stopped buying it.

However, the need for some simple, quick fish recipe remains.

This is how I met carp. Buying this big-eyed waterfowl turned into a real holiday for the child! He absolutely loves choosing a fish, showing the seller what to catch, and laughs loudly when she runs off the scales or jumps in the shell.

Many recipes have been tried with carp, but now I want to tell you about the simplest and fastest. It should be noted that purchasing a special knife for scales significantly speeded up the process.

Carp in a slow cooker: recipe

Carp – 700-800 grams; Onions – 2 pieces; Salt; Ground black pepper; Seasoning for fish to taste; Wheat flour or breadcrumbs; Vegetable oil – 2 tablespoons.

Here is our sacrifice! Fresh! She almost ran out of frame, so she lies there already butchered.

Wash the fish, remove the scales, entrails and gills. If the fish is large and does not fit into the multicooker pan, then cut off its head and tail (the cat will be happy!).

In a bowl, mix salt, pepper, spices and flour (breadcrumbs).

Sprinkle this mixture over the fish on all sides. I have enough salt in this form, but to be safe, you can add salt and pepper separately, and then flour it.

We clean the onion and cut it into rings. We put half of it on the bottom of the multicooker, and cut half into half rings and put it in the belly.

Place the prepared carp on the onion. Pour two tablespoons of vegetable oil.

Turn on the baking mode for 40 minutes.

After 20 minutes, turn the fish over.

This is the kind of carp we got in a slow cooker, with a golden onion crust!

Her meat is very, very tender. Melts in your mouth! Help yourself!

Steamed fish with vegetables in a slow cooker

Steamed fish with vegetables cooked in a slow cooker is a bright, appetizing and healthy dish. Frozen or fresh vegetables are used to prepare it. Their juice penetrates the meat, making it tender and juicy. Green peas, corn, bell peppers, and green beans go well with fish. Slices of carrots, onions, broccoli and cauliflower florets decorate the meal and serve as a source of vitamins and fiber.

Ingredients:

mackerel or salmon, cut into 3 pieces – 300 g;
assorted vegetables – 300 g;
lemon – 1 pc.;
green onions - a few feathers;
salt - to taste;
spices for fish or a self-composed mixture - to taste;
sour cream – 2 tbsp. l.

Cooking method:

The fish pieces are washed with water and dried.
Each piece is rubbed with a mixture of salt and spices.
Allow the seasonings to soak into the meat for 5-7 minutes.
Pour 2 cups of water into the multicooker.
Vegetables are lightly sprinkled with salt, mixed, and placed on the bottom of the basket.
The fish is placed on top of a layer of vegetables and topped with sour cream.
Close the lid of the device, select the “Steam” mode, and set the time to 20 minutes.
The finished fish is transferred to a dish and sprinkled with lemon juice.
Top the fish and vegetables with green onions.

Carp baked in a slow cooker

Carp baked in a slow cooker is an appetizing dish that can be served both on a festive table and on weekdays. Baked fish is considered a dietary dish, so it is also suitable for those who adhere to proper nutrition. If you are preparing lunch or dinner for children, then try to choose large fish, as they have fewer small bones. If possible, ask for the fish to be scaled and gutted when purchasing locally.

Total cooking time – 1 hour 0 minutes Active cooking time – 0 hours 40 minutes Cost – average cost Calories per 100 g – 138 kcal Number of servings – 4 servings

How to cook carp baked in a slow cooker

Ingredients:

Carp - 2 kg Hard cheese - 100 g Olive oil - 50 ml Lemon - 0.5 pcs. Salt - 0.5 tsp. Black pepper - 0.5 tsp. ground

Preparation:

Prepare all the necessary products: cut the cleaned, gutted and washed fish into large pieces, remove the fins, head and tail.

Cut half a lemon into thin slices.

Place the lemon slices along with the fish pieces in a deep container or container, carefully mix everything with pressure so that the lemon slices release the juice. Leave the fish in this marinade for about 30 minutes - during this time it will get rid of the river mud smell. Instead of lemon, you can use diluted apple cider vinegar.

Remove the carp pieces from the container, pepper and salt them on both sides.

Pour vegetable oil, preferably olive oil, into the multicooker bowl and place the seasoned pieces of fish into it. Try to place the pieces skin side down so that they brown while baking.

Activate the timer on the equipment display, setting it to 40-50 minutes in the “Baking” mode (depending on the model), close the lid. 20 minutes after the start of baking, turn the fish pieces over to the other side by opening the lid of the appliance and then closing it again.

Grate hard cheese on a fine grater.

Open the multicooker lid when the display shows 5 minutes left until the end of cooking. Place the grated cheese on the fish slices and close the lid again.

After the sound signal for the end of the program, place delicious pieces of carp baked in a multicooker with a cheese crust on plates. And you can serve it, garnished with fresh parsley, dill, etc.

What do you need to know?

If you need a whole fish for cooking, it is better to purchase a special knife, which will make it much easier to remove scales from the carp.
When preparing a dish for children, it is better to give preference to large-sized fish, because they have much fewer small bones.
For a richer taste, you should add more salt and spices, since the carp meat itself is not salted at all.
To get rid of the unpleasant odor, you need to sprinkle the fish with lemon juice or rub it well with dry herbs, such as dill or parsley.
It is better to give preference to fresh fish than frozen, because during freezing any product loses some of its beneficial properties for the human body.

Step-by-step recipes with photos, which you will find below, will help you cook carp very tasty in a slow cooker. And most importantly, before you start cooking, you need to be in a good mood, then your dish will definitely turn out tasty, satisfying and aromatic!

Carp baked in a slow cooker

Today I will tell you how to cook baked carp in a slow cooker. Before the advent of kitchen appliances, it was necessary to bake fish in foil or in a sleeve. But having tried carp baked in sour cream in a slow cooker, now I cook it this way. The taste of the fish is no different from that cooked in a sleeve in the oven. But it’s much easier to cook in a slow cooker, since there is a specially designated time for it. If you suddenly forgot about the fish, the equipment will automatically switch to heating mode. But in the oven the dish can burn.

Almost all fish acquires a completely different taste if you bake it in sour cream. Fermented milk product has a good effect on both meat and fish. The carp turns out to be very aromatic and tender.

This fish has many bones, but most of them are located in the tail area. Therefore, you can use not the whole carcass for baking, but only a part. The head and tail can be cut off so that only the rib portion remains. The cut off parts are perfect for making fish soup; it is advisable to strain the broth.

To cook carp, you will need the “Baking” program; it is set for about one hour. Baked carp can be served either hot or cooled.

Ingredients for cooking, baked carp

Carp – 850 g.
Sour cream – 100 ml.
Onions – 2 pcs.
Garlic – 2 teeth.
Spices - to taste.
Salt - to taste.

How to cook baked carp in a slow cooker

First clean the carp from scales, cut off the fins and tail. Gut the fish and rinse well with water. And just rinse freshly frozen carp with water.

Cut off the head and tail. What remains is the part of the fish where the ribs are concentrated. This is where there are the fewest bones and they are large.

Peel the onions and garlic. Finely chop the garlic with a knife and chop the onions into half rings.

Rub the carp on all sides with table salt and spices. You can use seasoning for both meat and fish.

Coat the fish piece well with sour cream and place in the slow cooker.

Sprinkle prepared onions and garlic on top. Close the lid.

Select the “Baking” program for 1 hour. Then leave the fish covered for 15-30 minutes.

Transfer the carp to a plate, garnish with herbs and serve. The fish turns out very tasty and tender, you can eat it with potatoes. This carp can be prepared for the holiday table. The fish should be cut into portions using a sharp knife. Bon appetit!

Quick and tasty - the simplest recipe

Baked carp is, first of all, very tasty and satisfying. This dish, among other things, is considered dietary, so it is suitable for the diet of absolutely everyone, even those who closely monitor their weight.

Many people believe that baking fish in the oven is quite expensive, because it takes a lot of effort, time, and money (for numerous ingredients). But this is just a stereotype! There is nothing easier than baking carp in a slow cooker.

We will need:

carp fillet (you can use steak) - 800 grams;
onion - 1 medium piece;
salt and spices (to taste);
wheat flour - 1 cup;
vegetable oil (odorless) - 2.5 tablespoons.

Preparation:

If the fillet was frozen, then you should defrost it on the bottom shelf of the refrigerator, and then rinse it thoroughly under running water and cut it into convenient slices.
Then we will make seasoning for the fish. To do this, mix salt and other spices (it is better to use a mixture of peppers, coriander, and dried herbs). Add flour and mix thoroughly. Then roll the fillet pieces in breading and leave for a while.
Now let's take care of the onions. You need to peel it, wash it and cut it into rings.
Place the onion on the bottom of the multicooker bowl, and place slices of our carp on top. Then pour all the ingredients with vegetable oil and select the “Baking” mode, cooking time - 40 minutes. 20 minutes after the start, mix all the ingredients.
After the final signal we get an appetizing and tender carp dish.

This dish is best served with rice. But for those on a diet, a side dish of buckwheat is more suitable.

How to cook carp in a slow cooker?

Any fish, and carp is no exception, contains, in addition to valuable and easily digestible protein, many macro- and microelements, vitamins and antioxidants. This set has a positive effect on brain function, rejuvenates the circulatory system and mucous membranes of the human body. When carp is cooked in a slow cooker, unlike other heat treatment methods, it practically does not lose any nutrients. That is why we have selected a couple of useful recipes with which you can prepare a truly tasty and healthy dish.

Carp and potatoes are prepared very quickly and easily in a slow cooker. What is noteworthy is that in this case the housewife does not have to worry about preparing the side dish, since it is prepared along with the main dish.

Fresh carp – 500 g;
Tomato – 1 pc.;
Potatoes – 3 pcs.;
Parsley – ½ bunch;
Leek – 1 stalk;
Lemon – ½ piece;
Vegetable oil – 1 teaspoon;
Salt pepper.

Garlic – 2 cloves;
Cream – 1 tbsp;
Yolk – 2 pcs.;
Flour – 1 tbsp. spoon.

Rub the cleaned and gutted fish with pepper and salt. Grind herbs and vegetables: tomato, leek and parsley, and stuff the resulting mixture into the fish, which we then pour with lemon juice. We wash and peel the potato tubers and cut them into slices one centimeter thick. Lubricate the bottom of the multicooker with vegetable oil and place the previously prepared potatoes on it, on top of which we place the fish. Close the multicooker lid and turn on the “Baking” mode for 55 minutes. While the fish is cooking, prepare the sauce. Fry crushed garlic clove, flour and finely chopped parsley in oil. When the flour turns golden, add the cream and simmer until the sauce thickens. Remove from heat, add two egg yolks, pepper and salt to taste. Pour the prepared sauce over the carp and sprinkle herbs on top.

Steamed carp

Carp – 1 piece;
Parsley – ½ bunch;
Carrots – 1 pc.;
Celery – 1 pc.;
Onion – 1 pc.;
Garlic – 1 clove;
Cumin, black pepper, salt.

We prepare a frying mixture of onions, carrots and celery, parsley and crushed garlic and stuff it into the belly of previously gutted and cleaned carp. We make cuts on the carcass with a sharp knife and rub pepper, salt and cumin into them. Pour one glass of water into the multicooker and place the steamer with the fish. Turn on the “Steam” mode and cook for twenty minutes. Before serving, garnish with lime slices and lettuce leaves.

Sources: https://multivarka.tv/bljuda_iz_ryby/226-karp-v-multivarke.html https://promysel.com/rybalka/karp/recepty-karpa-v-multivarke.html https://pro-multivarki. ru/2014/10/karp-v-multivarke-samyj-prostoj-recept/ https://menunedeli.ru/recipe/karp-zapechennyj-v-multivarke/ https://multi-varca.ru/content/karp- zapechennyy-v-multivarke https://potionsquirrel.ru/kakprigotovim/index.php/gotovim-v-multivarke/17-6-kak-prigotovit-karpa-v-multivarke https://intellifishing.ru/kuhnya/kak- prigotovit-karpa-smetane

Carp with vegetables and cheese in a slow cooker

Baked carp is often prepared with a variety of vegetables. For the recipe, we took zucchini, tomatoes and onions, and so that the casserole had a beautiful and tasty crust, we sprinkled it with grated cheese. Here are the ingredients we used in this recipe:

carp – 1 piece;
tomatoes – 2 pcs.;
zucchini – 100 g;
onion – 1 pc.;
cheese – 100 g;
greens - to taste;
olive oil – 1 tbsp;
salt pepper.

Let's cook carp with vegetables in a slow cooker like this:

To make a pillow for fish from vegetables, they need to be washed, peeled and cut into rings and slices of approximately the same thickness. The greens need to be washed and chopped.
Now let's clean the fish, remove the head, entrails, fins, and tail. If the carp fits completely into the slow cooker, you can leave the head.
Stuff the belly of the fish with herbs and rub the carcass with salt and pepper.
Pour some oil into the bottom of the multicooker and place the zucchini slices on it. Then we lay out the onion half rings, add some salt, and place the fish on the onion.
Using a knife, make cuts across the carp and insert tomato slices into them.
Set the “Baking” mode and cook the carp in the slow cooker for 40 minutes. Then sprinkle with grated cheese and bake for another 10 minutes.

Carp baked in a slow cooker: composition, calorie content and nutritional value per 100 g

To prepare this dish we will need the following ingredients: a small carp weighing about 500-600 grams (to fit in the multicooker bowl), onions, breadcrumbs, refined sunflower oil, salt, ground black pepper.

Let's prepare the carp. To do this, we clean the fish from scales, remove the gills and entrails, rinse and lightly blot with a paper towel.

Rub the carp with a small amount of salt and ground black pepper, both inside and outside.

Peel the onions and cut them into half rings. We put half of the onion in the belly of the carp.

Roll the prepared carp in breadcrumbs so that the breadcrumb crust covers the fish with a thin and even layer from head to tail.

Pour a little refined sunflower oil into the multicooker bowl and lay out the second half of the chopped onion.

Carefully place breaded carp on the onion.

Close the lid of the multicooker, turn it on and set the “Baking” mode for 40 minutes. After 20 minutes from the start of the cooking process, open the multicooker lid.

Turn the carp over to the other side.

Close the multicooker lid again and cook until the end of the set time.

Carp baked in a slow cooker is ready!

Serve carp baked in a slow cooker with any side dish hot or warm for lunch! Baked carp is also good when cooled! Bon appetit!

Carp is a common fish that many people love, since carp can be used to prepare a huge number of delicious dishes.

Today we will look at the intricacies of cooking carp in a slow cooker, and also offer the best recipes for carp in a slow cooker.

Carp stewed in sour cream and garlic sauce in a slow cooker

Required ingredients:

carp fillet – 1 kg;
garlic – 3 cloves;
lemon;
salt and pepper - to taste;
sour cream – 1 glass;
cheese – 100 gr.

Cooking process:

Cut the carp fillet into small pieces, pour in lemon juice and rub with spices. Pass the garlic through a press and mix with sour cream. Pour the resulting sauce over the fish and refrigerate for half an hour.