Fish with ruddy potatoes in the Bork U700 multicooker

Category: Fish dishes
Fish with ruddy potatoes in the Bork U700 multicooker

Ingredients

Any juicy fish (tilapia, pangasius, salmon, etc.) 1 kg.
Young potatoes (small) 1 kg.
Rast. oil 3 tbsp. spoons
Butter 30 gr.
Turmeric or saffron At the tip of a knife
Dill
Salt pepper

Cooking method

  • Defrost fish, peel potatoes. All! You can eat! I'm joking, I'm joking! So, turn on the "Oven" for three. Put the plum in the bowl. oil along with vegetable. Turmeric is also there (it is needed not for the taste, but for the "sunny" color of the potatoes). As the butter crumbles, we throw in the potatoes. Lightly brown it on all sides (it took me 7 minutes) and turn off the "Oven".
  • Fish with ruddy potatoes in the Bork U700 multicooker Salt the potatoes. Squeeze the fish slightly (without fanaticism, just to make the glass extra water). We cut it into portions and lay it in layers on the potatoes. Add layers of fish and pepper.
  • Fish with ruddy potatoes in the Bork U700 multicooker
  • I had in stock "Lemon pepper" (composition: Black pepper, onion, garlic, lemon zest, lemon oil). Fitted very well. I do not advise pouring lemon juice on the fish, then the potatoes will be tough. Close the lid, turn on the "Roast" program. After 40 min. ready. Leave on heating for 10-15 minutes to soak the potatoes with juice.
  • Fish with ruddy potatoes in the Bork U700 multicooker
  • Sprinkle with herbs when serving. Bon Appetit!
  • Fish with ruddy potatoes in the Bork U700 multicooker

Time for preparing:

60 minutes

Cooking program:

Oven + Roast

National cuisine

Jewish

Note

At the very beginning, do not fry the potatoes too much, because in the "Fry" mode they will be fried even more before the fish juice reaches them. Otherwise, you can get an overcooked taste.
P.S. By the way, you don't need to fry potatoes at all. In the original recipe, everything simply fits into the cauldron and is stewed only on the rast. oil. But then the fish is needed fatter. Pangasius, for example. It also turns out delicious, I cooked this way and that.

Milan
Thank you Helen for the fish, I just felt the taste in my mouth while I was reading, I want to try it in my 800th Borgush
Elena Tim
Quote: Milanya

Thank you Helen for the fish, I just felt the taste in my mouth while I was reading, I want to try it in my 800th Borgush
To your health, Lyudmila! God himself ordered you to create in the "800"! Good luck!
jslada
Today I tried this recipe too, my husband licked his fingers. True, I got a lot of juice and he didn't want it. And for my taste - I have this sauce for potatoes, and oh, how tasty it was for me
Elena Tim
Yulia, I am very glad that you liked it! I myself love this juice, and sometimes it really turns out a lot. Apparently, it also depends on the fish. Therefore, just in case, I fry the potatoes "to the point" that they are rosy.
Karmelita30
Lenok! How did I miss this beauty? I will definitely make it mine. They are very fond of my fish and potatoes. Thank you huge, enormous :)
Elena Tim
To your health, Natasha! To be honest, I myself completely forgot about this recipe. Thanks for reminding me.
I'll go fish on the list, I'll have to cook it too.
Yutan
Lenochka, thanks for another wonderful recipe !!! Tomorrow I will definitely cook in my beloved Boriusik!
kirch
Len, well, you're an inventor for recipes. I took out a sunflower from the freezer, but I am struggling with something. Tell me the fish turns out like a couple? And does the potato have a fishy taste? Otherwise I fry everything
Elena Tim
Yutan, to your health! I, too, have already set my sights on cooking.
Quote: kirch
Tell me the fish turns out like a couple? And does the potato have a fishy taste?
Yes, Lyud, the fish turns out to be steam, but due to the fat content, it still turns out tasty. And the potatoes absorb the fish juice, and the bottom of the pan also collects a decent amount of juice.We use it as a sauce for watering. And most of all I like the fact that the potatoes are first fried with the addition of butter, and then they are soaked in juices. It turns out sooo tasty, honestly!
kirch
I'll think about it at night. But you write very appetizing
mara_2
Good day...
An amazingly nice recipe and everything I need for it, I have ... but here's the catch - I have a Bork U600 and how to attach it to it "turn on the Fry program" - it's a mystery to me: what in my bork can correspond to this program? .. maybe someone can tell me something - I would be extremely grateful ...
Elena Tim
Let's try to find out ...
Elena Tim
I wrote to Lisa (she seems to have both cartoons), let's wait to see what she says ...
mara_2
Quote: Elena Tim

Let's try to find out ...
What a huge thank you to you for such a quick response! .. I really liked your recipe - my hands are itching to do it, but how, how? - that is the question ... hehe ...
Elena Tim
And let's try to figure it out for ourselves, if Lisa will not appear soon!
Look in your cartoon if there is any program there that is close in time to 40 minutes, maybe "Quenching"?
Elena Tim
I just looked, you have "Extinguishing", how long does it last?
mara_2
Quote: Elena Tim

I just looked, you have "Extinguishing", how long does it last?
45 minutes to 6 hours (multi-cook) ... but this is the same temperature as your roast program ...
Elena Tim
Look, the "Fry" program, I'm sure, cooks at a temperature higher than on "Stew", not less than 105C, if not 110 (and on "Stew" - about 102). Shcha, let me figure it out ...
If there is a "Multi-cook, then it's generally good! First, fry the potatoes until golden brown on the" Fry ", then put the fish on it ... salt and pepper, and put on the Multi-cook, say, at 105C (you can take a risk and put 110C) at 40 minutes.
Elena Tim
No, let's put it on 105C, so we definitely won't ruin anything. After all, while the juice flows down from the fish, the potatoes will fry a little more, but it is necessary that the nafik does not burn out. Therefore, 105C is better.
mara_2
Quote: Elena Tim

Look, the "Fry" program, I'm sure, cooks at a temperature higher than on "Stew", not less than 105C, if not 110 (and on "Stew" - about 102). Shcha, let me figure it out ...
If there is a "Multi-cook, then it's generally good! First, fry the potatoes until golden brown on the" Fry ", then put the fish on it ... salt and pepper, and put on the Multi-cook, say, at 105C (you can take a risk and put 110C) at 40 minutes.
So, I wrote it down ... tomorrow I will do it and I will report right away ... at the same time I will learn how to apply the "roast" program to the 600th ... otherwise there are a lot of recipes for the 700th, but for the 600th with a gulkin's nose, true, there is a book for him, but there is a lot of abstruse, but I would have something easier ... yeah ... and again, thank you very much ...
===============
better, do you think, at 105 C? .. no question, let's set 105 C ... if it doesn't work out enough - next time you can try 110C - everything is in our hands ...
Elena Tim
Quote: mara_2
all in our hands...
ADDITIONAL!
Good luck to you! Then whistle what you did, otherwise I'm worried here, damn it, like the first time!
mara_2
Quote: Elena Tim
Good luck to you! Then whistle what you did, otherwise I'm worried here, damn it, like the first time! ..
Luck will be on our side - I made an agreement with her ... and I will definitely whistle - I will whistle many times - you have such wonderful recipes that I want to try them all ...
Elena Tim
Oh, pasiiibaaa!
mara_2
I report: the potatoes turned out to be awesome (they were not young, I cut medium potatoes into quarters), they fried a little, but I like this one, the fish is also good ... 10 minutes on frying, then a multi-cook 40 minutes at 105C, 105C scored about 38- th minute ... thanks again for the wonderful recipe ...
Elena Tim
mara_2, Wow! Has the sauce formed at the bottom?
mara_2
Elena Tim, the sauce was, but a little ... well, it was very tasty ...
Elena Tim
So that's great! I am glad that you liked!

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