Steamed pike cutlets: tasty and low-calorie

Time: 40 min.

Servings: 4-5

Difficulty: 2 out of 5

Pike is especially popular among freshwater fish lovers. This fish turns out tender and delicate if the recipe is chosen correctly, and its meat is not high in calories at all. And pike in a slow cooker in sour cream is generally a masterpiece of culinary art.

This dish has one small drawback - this meat is not at all fatty. This is explained by the fact that the fish leads a fairly active lifestyle due to its predatory nature. So the recipes for such a dish are somewhat more complicated than the methods for preparing any other fish.

But if you know how to properly prepare this fish, then the dish will conquer all your family and guests. The dish has an incredible aroma and indescribable taste. So if you come across a successful recipe, be sure to save it.

In fact, preparing such fish is not so difficult, the main thing is to have a good recipe and a little experience. And steaming pike in a slow cooker is generally quite simple. If you use the recipes for preparing the dish, which I describe below, then there should not be any difficulties. Cooking delicious food is actually not difficult at all. Pike in sour cream in a slow cooker or steamed is simply a masterpiece. You can also use potatoes as a side dish.

Recipe No. 1

What you will need to cook pike in a slow cooker:

• fish – 1 kg;
• onion – 2 pcs.;
• flour - 3 tbsp. l.;
• water – 250 ml;
• salt to taste;
• seasonings

How to cook step by step:

1. The product is cleaned of scales, entrails, and black film. Rinse.
2. Heads, tails, fins are cut off.
3. The flour is mixed with salt and seasonings.
4. Carcasses or pieces are rolled in a flour mixture and rubbed from the inside.
5. The Redmond multicooker is turned on to the “stew” mode, a little oil is poured in and the seafood is fried until golden on both sides.
6. The carcasses are laid out on plates. Onions, cut into half rings, are fried until transparent.
7. They lay out seafood. The remaining flour mixture is poured with water and stirred until smooth.
8. Pour over the fish and simmer for 30 minutes. Delicious fish is ready.

TIP: If there is a lot of fish, prepare it for future use - roll each piece in spices and store it in the freezer.

Steamed pike in a slow cooker or double boiler

Steamed dishes are much easier to prepare with the help of a kitchen assistant - a multicooker. Most multicookers have a corresponding function.

• pike of small size and weight - 2 pcs.;
• white onion – 1 pc.;
• 1 large carrot;
• sweet pepper – 1 pc.;
• salt and freshly ground pepper mixture.

If you don't like the muddy smell of the river catch, you will also need a little milk to soak it. Small carcasses just need to be placed in liquid for 20 minutes.

• Gut and clean the carcasses; if they are very small, you can leave the heads, but be sure to remove the gills;
• vegetables must be washed, peeled and finely chopped;
• Pour the required amount of water onto the bottom of the multicooker and place a special grill on top;
• Rub the carcasses with salt and place them on the cooking surface, distribute the vegetables on top, add salt and pepper;
• cook in steam mode for 30 minutes.

The same dish can be easily prepared in a double boiler. Do everything the same way and turn on the “fish” mode. When opening the lid, be careful not to get burned.

Steamed fish is the most dietary low-calorie and healthy product. Pike prepared in this way retains phosphorus, which is useful for muscle and bone growth, with almost no effort. Similarly, you can cook any river and sea creatures.

The steamed pike in the photo for this recipe looks amazingly appetizing. Try cooking it and see that healthy food can be tasty.

September 11, 2014

I'm lucky: my husband is an avid fisherman, so I often cook fish, which he proudly brings to me. Once again he brought me a pike. I’ve fried it, baked it, made cutlets out of it more than once, but now I wanted something different, something new, so to speak. Therefore, I decided to cook pike in a double boiler; by the way, this is much healthier than frying. You can cook almost anything in a double boiler, including minced meat cutlets in a double boiler , manti in a double boiler , you can even cook charlotte in a double boiler .

Read also: Warm salad with chicken liver and champignons

Number of servings:

2
Calories:
Low Calories
Calories per serving:
60 kcal

1. The first step, of course, is to clean and gut the fish. I was very lucky with this process, since my husband always cleans the fish, I just watch and keep him company. The fish needs to be washed, scales removed, then the belly is cut and the insides are gutted. After this, the fish must be thoroughly washed inside and, of course, outside. 2. Then cut off the head and cut the fish carcass into portioned pieces. If you like pike head, then cook it too, but if not, then throw it away. 3. Salt and pepper the chopped pieces of fish to taste; if you have Adyghe salt with spices, then I recommend salting it with it. It turns out to be a very flavorful fish. 4. Next, peel the carrots and onions, wash and finely chop the onion, and grate the carrots on a medium grater. 5. Place pieces of fish in a steamer, place onions and carrots between the pieces of fish and on top of them. Turn on the steamer and after the water boils, cook for about half an hour or until done, the cooking time depends on your steamer. 6. While the fish is cooking, prepare a side dish for it. It can be either mashed potatoes or just boiled rice. When the fish is ready, place it on plates and serve with a side dish of your choice; if desired, you can sprinkle the fish with fresh herbs.

VIDEO RECIPE FOR PIKE IN A STEAMER

Recipe No. 2

Let's learn how to cook stewed pike in a slow cooker. This easy dish can be served for lunch.

Grocery list:

Pike soup recipe

• fish fillet – 900 gr.;
• onion – 2 pcs.;
• potatoes – 6 cl.;
• sour cream – 4 tbsp. l.;
• lemon – 1 pc.;
• mayonnaise – 3 tbsp. l.;
• seasonings of your choice;
• apple cider vinegar – 4 tbsp. l.

Technology for cooking pike in a slow cooker:

1. The carcass is cut into small pieces, sprinkled with vinegar and left for 15 minutes.
2. The fillet is salted and sprinkled with seasonings.
3. Potatoes are cut into slices, onions are cut into thin half rings.
4. Coat the multicooker bowl with vegetable oil, lay a layer of potatoes, slices and onions on top.
5. Prepare the filling: mix mayonnaise with sour cream and pour into a bowl.
6. Bake for 60 minutes.

IMPORTANT: If children will eat the dish, it is better to use lemon juice instead of vinegar.

Pike is a well-known river fish. By following the cooking rules, you can get a wonderful, tender dish. The advantage of pike is that it has little fat. Fish can be baked in foil, steamed, stewed, fried, made into stews and cutlets. Pike in a slow cooker turns out incredibly tasty and tender.

Composition, benefits and types of dietary fish

All existing varieties of fish can be divided into three large groups: fatty, medium-fat and low-fat. The concept of “dietary product” refers to a greater extent only to low-fat types. However, if certain cooking rules are followed, varieties of fish with medium fat content can also become low-calorie and safe for the figure. These include pink salmon, catfish, trout, sea bass, tuna, and herring with a small amount of fat. Here we should also mention salmon, carp, catfish, salmon and capelin. Fish of medium fat content contains, according to some sources, from 5 to 8% fat, according to others - from 5 to 10%. As for low-fat fish, they are rich in fat by no more than 4-5%. These are haddock, pike perch, roach, rudd, river perch, pike, cod, navaga, halibut, crucian carp, flounder, pollock, chum salmon, hake, blue whiting, asp, roach, bream.

The calorie content of fish varieties with medium fat content varies from 120 to 150 kcal, low-fat types - does not exceed 90-100 kcal.

Both of them are full of protein, which is characterized by a rapid degree of digestibility by the human body. Dietary fish will not add extra pounds to your figure, but it will give you a feeling of fullness for a long time. It contains more beneficial polyunsaturated fatty acids Omega-3 and Omega-6 than saturated fats that are harmful to health and body weight. In addition, the product contains numerous mineral compounds: iodine, calcium, phosphorus, zinc, copper, selenium, etc. It also contains vitamins: A, E, D, group B. Among other things, sea fish can boast of the presence of fillet of the powerful antioxidant astaxanthin.

Recipe No. 3

When there is a lot of fish, you can cook canned pike in a slow cooker. The meat has a delicate taste.

Ingredients:

• seafood – 1.5 kg;
• granulated sugar – 1 tbsp. l.;
• citric acid – 1 tsp;
• oil – 3 tbsp. l.;
• hops-suneli – 1 tsp;
• salt;
• laurel – 2 pcs.;
• strong tea – 50 ml;
• peppercorns.

How to cook:

1. The pike is washed, the entrails are removed, cut into 3 cm pieces, and placed in a bowl.
2. Add salt and stir. Cover with film and let stand in the refrigerator for 24 hours.
3. Pour some oil into the bowl. Lay the seafood in layers, sprinkling each with seasonings.
4. Add salt, sugar and lemon to the brew. Pouring fish.
5. The top layer is poured with a small amount of oil.
6. Cover with a lid and simmer for 45 minutes.

Canned food can be stored in reserve. Tomato paste is added during cooking. The finished fish is placed in sterilized jars and covered with lids.

The recipe is extremely simple, but the result is amazing. The fish literally melts in your mouth. Home and guests will enjoy the preservation.

How to cook dietary fish

In order for a sea or river delicacy to give all the effects described above and also help you lose weight, it is necessary to heat treat it in accordance with certain rules.

First, avoid frying fish. Of course, you can remove the top fried crust from the product before eating, but the fried delicacy is excessively soaked in vegetable oil, which adds calories to it. In addition, heating most oils promotes the formation of carcinogenic substances in them that cause cancer and accelerate aging.

Secondly, do not include fatty additives such as cheeses, mayonnaise, or homemade sour cream in dishes with dietary fish. You should not get carried away with salt and spices, as they stimulate the appetite. Replace them with dried herbs that go with fish, and freshly squeezed lemon or lime juice - both healthy and tasty!

Thirdly, you should not prepare side dishes rich in carbohydrates for dietary fish. The ban applies to potatoes, especially fried ones; pasta The ideal option would be stewed vegetables, a salad of fresh vegetables and herbs, and a portion of boiled buckwheat.

It is preferable to boil dietary fish, bake in the oven, or in foil; cook in a multicooker in the “stewing”, “baking”, “steaming” modes.

Recipe No. 4

Steamed pike in a slow cooker is quite easy to prepare.

Products:

• fish – 1 kg;
• onion – 1 head;
• bell pepper – 2 pcs.;
• carrots – 1 pc.;
• salt;
• spices as desired;
• lemon – 1 piece.

Sequencing:

1. The seafood is cleaned, washed and cut into pieces.
2. Salt, pepper, add seasonings and leave for 35 minutes.
3. Vegetables are chopped. The onion is cut into half rings, the carrots into thin strips, and the pepper is chopped into bars.
4. Pour 2 multi-cups of water into the bowl. Place the container for steaming.
5. Seafood is placed in it and lemon juice is poured over it.
6. Place all the vegetables on top and add salt.
7. They cook for half an hour.

The recipe with photos can be found on the Internet. The dish is tasty, tender, and does not need a side dish.

From the article you learned how to cook pike in a slow cooker. There are a lot of recipes, and you are sure to find your favorite among them. Fish can be stewed with tomatoes, zucchini, rice, even mushrooms. You can stuff it, make cutlets, cook aromatic fish soup.

Dietary pike cutlets in the oven

Cooking time : 35-40 minutes

Number of servings: 4

Energy value

• calorie content – ​​378.9 kcal;
• proteins – 11.6 g;
• fats – 4.7 g;
• carbohydrates – 72.5 g.

Ingredients

• minced pike pulp – 400 g;
• oatmeal flour – 50 g;
• fresh milk – 20 g;
• chicken egg – 1 pc.;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• salt - to taste;
• ground allspice - to taste.

Step-by-step preparation

1. For pike cutlets, dietary recipes usually call for wheat or corn flour, but in this case we use rolled oats, blending the flakes with a blender. Soak oatmeal in milk to soften it.
2. During this time, cut the pike, removing scales, fins and bones, then grind the pulp in a meat grinder.

3. Peel the onions and carrots, rinse them under the tap and process them in a blender to a pulp.
4. In the meantime, add carrot and onion puree to the swollen oatmeal, beat in the egg, salt, pepper and mix thoroughly with the minced fish.
5. While you are preparing the starting material for the cutlets, set the oven thermostat to 180 °C and turn it on to warm up.
6. Cover the baking sheet with parchment so that the minced meat does not stick, since in this case there is no need to grease the surface with oil. Form the cutlets and arrange them so that they do not touch each other.

7. Place the contents in the oven for 20-25 minutes at 180°C.
8. These pike cutlets are dietary and are best served with fresh vegetable salads, boiled rice or mashed potatoes.

Advice : if you are faced with a choice of what to buy - a carcass or ready-made minced meat, then it is better to opt for a whole fish and cut it yourself. Such a product will be of higher quality.

Recipe No. 5

Fish soup prepared from fresh catch over a fire is incomparable to anything else. But you can also prepare a delicious rich soup at home.

Grocery list:

• pike meat – 500 gr.;
• heads – 500 g;
• potatoes - 6 tubers;
• onion – 2 heads;
• laurel;
• sunflower oil;
• dill;
• salt;
• allspice.

Recipe:

1. Remove the eyes and gills to rid the broth of bitterness.
2. The fish is placed in a pan and 4 liters of water are poured, onions and bay are added.
3. Set the “quenching” program for 1 hour.
4. 15 minutes after boiling, the broth is filtered, the heads are removed, and the meat is immersed in water.
5. Potatoes are cut into cubes. Place in the bowl half an hour before the end.

The most delicious pike soup exudes an incredible aroma

Pike soup in a slow cooker

For the main course you prepared stewed pike; all that was left was the tail and head of the fish. Don’t rush to throw them away; you can make delicious fish soup for lunch. Shall we have a fish day?

Compound:

• pike head and tail;
• onion – 2 heads;
• table salt, black peppercorns, bay leaf;
• greenery;
• 5 pieces. potatoes.

Preparation:

1. We wash the pike head with water and remove the eyes.
2. Place the fish in a multi-cooker bowl and add 2.5 liters of filtered water.
3. Peel the onion and place it entirely in the multicooker container.
4. Add a bay leaf and a few black peppercorns to the multicooker bowl.
5. Activate the “Stew” cooking program for 60 minutes.
6. Peel the potato tubers, rinse with water and chop into cubes.
7. After the broth boils, remove the pike head and bay leaf. Place potatoes in a multicooker bowl.
8. Cook until the end of the program, if necessary, strain the fish broth.
9. Sprinkle the finished fish soup with chopped dill and parsley.

Recipe with photo No. 6

Pike cutlets are very tender, melting in your mouth. Children will appreciate them.

What you will need:

• seafood – 1 kg;
• bun – 2 pieces;
• milk – 100 ml;
• garlic – 5 teeth;
• butter – 1 tbsp. l.;
• eggs – 2 pcs.;
• salt;
• ground pepper;
• breadcrumbs.

Recipe:

1. The pike is filleted, the bones are removed and passed through a meat grinder.
2. The onion is finely chopped, the bread is soaked in milk and added to the minced meat.
3. Garlic is crushed through a garlic press. Mix all products.
4. Break the eggs, pour in the melted fat, add salt, pepper and knead the mixture.
5. Form cutlets, roll in breading and fry in a small amount of oil on both sides. The multicooker is turned on to the “baking” program.

If you have lard, you can add it by first cutting it into small cubes or passing it through a meat grinder. It will give the dish lightness and unique taste.

Recipe for steamed pike with vegetables

You can prepare a simple but very tasty dish from river fish and vegetables. It will have a minimum of fat and very few spices. So you can give it even to small children, after removing the bones.

• pike, cut into portions - 4 pcs. each approximately 150-180 g;
• low-fat cow's milk for soaking, this is the best way to get rid of the “muddy” smell and taste;
• zucchini or zucchini – 600 g;
• carrots – 200 g;
• leek – 1 stalk, white part;
• one stalk of celery;
• bay leaf and allspice 4 pcs.;
• salt.

Additionally, you can add cauliflower, broccoli, fresh corn, and green beans. If you want to add potatoes, you must first boil them.

• Soak the fish in milk for at least 30 minutes, the older the fish, the longer it will take;
• all vegetables must be washed, peeled and chopped;
• you will need foil, make 4 “boats” out of it, for each serving;
• distribute the vegetables into portioned containers and add a little salt, place the soaked pike on top, salt again;
• add a bay leaf and a pea of ​​allspice to each piece;
• steam for 15-20 minutes.

Read also: Dough for pies in a Kenwood bread machine

Serve the finished dish with lettuce and boiled potatoes. Can be garnished with rice or buckwheat.

Dietary fish in a slow cooker

Dietary fish in a slow cooker.

You will need: fillet of lean fish or fish of medium fat content - 500 g, 2 tsp. soy sauce, 2 cloves of garlic, a small piece of ginger root, a couple of celery sprigs, a little olive oil and clean water, table salt to taste.

Cooking process. Chop celery, garlic and ginger. Cut the fillet and add a little salt. Place the pieces of fish in the multicooker bowl, sprinkle with the prepared spices, pour olive oil and soy sauce on top. Try to ensure that the additives are distributed evenly over the surface of the fish. Set the mode to “steam cooking”. The dish will be ready to eat after 20-25 minutes.

Dietary fish in a slow cooker with vegetables.

Ingredients: gutted sea bass - 500 g, onion - 1 pc., raw carrots - 1 pc., parsley, salt to taste.

Cooking process. Pour water into the multicooker bowl, then place a container intended for steaming food and place a layer of fish fillet on it. Cut the onions and carrots into slices and place them in a second layer. Lightly salt the dish. Cook the food in the “Steam Boiler” mode for 20 minutes.

Dietary fish turns out tender, soft and very tasty. Try it - you won't regret it!