Pilaf with butterfish in a multicooker Element FWA 01

Category: Fish dishes
Pilaf with butterfish in a multicooker Element FWA 01

Ingredients

Oil 500-600 g.
rice 400 BC
water
onion 1 goal
carrot 1 PC.
lemon juice 1 tsp
salt
seasonings, spices

Cooking method

  • I tried pilaf with butter at a party and was surprised that it was with fish, because the usual smell and taste of fish is not expressed. Pieces of butter in MV Element do not fall apart, remain firm and elastic, creating a false sensation of a meat product.
  • Cut the fish into pieces of at least 3 cm., Add finely chopped onion, lemon juice, your favorite spices and seasonings (add marjoram and red pepper). Leave to marinate for at least 30 minutes.
  • Cooking in MV Element FWA 01 PB El on the "Pilaf" mode.
  • Fry the fish and onions, then add a small carrot (chopped or grated).
  • While the food is fried, rinse and soak the rice. After the signal for 57 min.
  • Add rice quickly and fill with hot water, 0.5 cm above the food level. In my case, the rice was brown, but it has a specific taste and smell, it is better to take the usual one. White rice.
  • Fish practically does not require additional fats, but you can put 15-20 g. Sl. oils.
  • Add salt, sink a small head of garlic (I like to put dill and barberry). We close everything quickly, click on "start" and wait for readiness.
  • After the signal of readiness, lay out the pilaf and ... Bon appetit!

Note

Oily fish contains: selenium, niacin, vitamin B12, rich in omega-3, in concentration, which is 3 times ahead of salmon. Therefore, it is useful for people with increased anxiety, weakened immunity and stress.

Attention! Caution for people with gastrointestinal problems... Several species and families of fish are collected under the name of oil. They are high in fat (wax ester), which can be poorly absorbed by the body and provoke the release of a significant amount of bile, irritating the surface of the gastrointestinal tract.

Tatyana1103
Virine, thanks for the recipe, I will cook it as soon as possible, because I have not tried such pilaf yet. I love oil fish very much, it is tender and very tasty, but you need to eat it with caution, I try not to eat it in large quantities, because the intestine, due to its fat content, reacts to it very differently. You also need to carefully buy oil in the store, because instead of it they often sell cheaper fish.
SoNika
Tatyana, Thank you. Yes, you (?) Are right, too, when I was filling out the recipe, I was amazed at how many species there are. But I was lucky we had big steaks, good quality sold. Pilaf pleasantly surprised me with her
Tatyana1103
Virine, well of course YOU. I'm sure that the pilaf is very tasty, because the fish itself is very tasty, tender white meat, without bones. I usually just boil steaks in water and this is enough, but here in pilaf!
SoNika
Tatyana, I hope everyone has different tastes ...
garvich
SoNika, Pilaf with butter is probably very tasty, but somehow it does not fit with the generally accepted concept of "pilaf" To understand, you need to cook.
liliya72
SoNika, a very interesting recipe! I've never tried it with fish.
Is 400 grams of rice not much?
A.lenka
VirineThank you for sharing the recipe for this wonderful swimmer!
If I find oily fish with us, I will definitely cook it!
But I think that it will be delicious with NON-butter too!
Cvetaal
Virine, well done, that I designed this unusual pilaf with a recipe! I took it to bookmarks, I will definitely cook it! Thanks for the recipe!
SoNika
liliya72, I had a brown one, Mistralovsky, in the photo you can see that it did not boil down and it turned out a little in the end.And as you are used to, take it. Write your result




Elena, Svetlana, thank you for stopping by Prepare, unsubscribe, pliz
OlgaKot
Girls, don't be afraid to cook, I cooked pilaf with mussels, it's really tasty and not usual.
SoNika
Olga, Yes

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