Fish stewed in milk (multicooker DEX-50)

Fish stewed in milk (multicooker DEX-50)

Category: Fish dishes

Ingredients
Fish	2-3 kg
Bulb onions	500 g
Cheese	300 g
Milk	0.5-1 l

Cooking method

• We take fish, any large. I cooked pike perch and silver carp and pelengas. We clean, separate the fins and the head and cut into portions, the size of a chunk of about 5 cm. Cut the onion into rings.
• Any hard cheese, I somehow had a salted homemade cheese - it turned out super added instead of salt. We cut into large pieces, it will melt anyway.
• We spread: 1 layer - onion, then fish, cheese, repeat on until everything is laid out. Top layer of onions. Fill with milk, just covering the fish. Salt, pepper. And EXTINGUISHED for 5 hours. All bones will soften, only large bones and a ridge will remain. Therefore, you can take fish like bream. Cheese turns brown from long simmering, onions are tender, tender. Try it - you won't regret it.

Note

They seem to say that fish and milk are incompatible. And my recipe is in addition to one another. I love to eat fish, I used to cook in the oven, but it's much more convenient in a slow cooker.

Photo SupercoW

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I can't edit my post, so I'll add it here.

Many people ask: stewing or languishing?
Paying attention - EXTINGUISHING. In Dex 4 + 1 hours.

EXTINGUISHED for 5 hours.

lesik_l
I imagine it tastes great

recently discovered the opportunity to stew and bake food in milk, cooked chicken and rabbit, it's just super.

I do not know when the opportunity will turn up to cook the fish, but I will keep in mind.

I tried to cook the same thing with water - a completely different result and there is no such tenderness in the sauce. Milk

I came across this recipe and remembered that I had been making pike in milk in the oven for a long time, it was even very compatible, because pike is a dry fish, milk corrected this nuance very tasty !!

Alena, thank you, reminded me - I completely forgot about such a tasty option, now there are a lot of different fish fillets - it's super, especially in MV

There is such a wonderful recipe "carp in sour cream" .... technology is similar to this one. In my opinion, the taste, the combination of cheese and milk tastes more piquant than sour cream, especially if you take spicy cheese.
You can only try to save the onion with flour, so that the gravy is thick
And 5 hours for fish is not too much, considering that it is usually 15 minutes? Sorry if something goes wrong ...

And 5 hours for fish is not too much, considering that it is usually 15 minutes? Sorry if something goes wrong ...

It is in the long languor that all the salt is. The tastes of fish, cheese, onion are mixed, and milk really gives tenderness. Convenient for large, bony fish - as a result, only the spine and rib bones remain.

What a wonderful recipe, I think for a slow cooker, even more suitable ...

I did it, we really liked it. There were two big fish - carp and bream, it turned out only one layer of fish, cheese - mostly also homemade salted cheese. It was stewed for 3 hours, because it didn't take longer. Another hour (for such an amount of fish, I think, 4 hours would be enough). But even in 3 hours - insanely tasty and tender!
Thank you!

I am very glad that I liked the dish

and in three hours the bones had time to soften? Both of your fish were bony in structure - how did it happen?

I am very glad that I liked the dish

and in three hours the bones had time to soften? Both of your fish were bony in structure - how did it happen?

The smallest - yes, the medium and large ones remained.

[lesik_l,]

lesik_l, and it turns out a fish with gravy? or does all the milk disappear?

More likely not a gravy, but a sauce. But I only lightly water the dish with it - everything is already juicy enough.

I am delighted!
cooked in a slow cooker. it turned out great. and without those nasty bones getting out !!! I always dreamed of biting a carp or silver carp normally ... biting and chewing, not spitting ... finally my dream came true.

I'm very glad that you liked it. I love this fish.

But after 5 hours of languishing, the bones in the crucian did not soften, the cheese was rubber, the milk broke up into water and cow protein, delicious, but with bones. I tried the remainder for another 5 hours of languishing, but the bones did not melt, some kind of horror, not a crucian, this is not old beef, crucians cannot be old. Paradox!!!

but after 5 hours of languishing, the bones in the crucian did not soften, the cheese was rubber, the milk broke up into water and cow protein, delicious, but with bones. I tried the remainder for another 5 hours of languishing, but the bones did not melt, some kind of horror, not a crucian, this is not old beef, crucians cannot be old. Paradox!!!

And where did you read about languor? In fact, this fish is cooked on Stew, it should boil slowly, and not languish. Of course, nothing special will happen to the bones for 5 hours.

I specially highlighted the word "EXTINGUISH" in capital letters, I do not know, I will ask the moderator to highlight it in red.

but in Dex, stewing is 4 hours, and 5 hours is already languishing. So you need to put extinguishing for 4 hours + another 1 hour of extinguishing (I have Dex50). I will try again. Thank you.

but in Dex, stewing is 4 hours, and 5 hours is already languishing. So you need to put extinguishing for 4 hours + another 1 hour of extinguishing (I have Dex50). I will try again. Thank you.

Exactly. There, in the first comment, it is highlighted in capital letters! I also have Dax 50, it was on the Extinguishing that I did it. Good luck!

Tell me, does the fish after 5 hours of stewing remain in pieces, or does it all crumble into a homogeneous mass?
I was interested in the recipe .... but yesterday I cooked chicken thighs on stewing for 55 minutes and then warmed them up for 3 hours. So, when transferring to a plate, the cinnamon all disintegrated and the bones were soft ... Therefore, I am interested in the fish ...

The fish is very tender, so you need to get it out carefully. May disintegrate

Alena, I get it, thanks!
I hope to come here soon with a report ...

[lesik_l]

lesik_l , and what is the temperature for extinguishing in your cartoon? I have a multicooker Yammy-505, extinguishing-125 is automatically set there, and languor-105. Which program can you recommend?

I used to cook this dish in the oven, so a higher temperature is preferable. But you will need to monitor the boiling off of the liquid. The milk can be completely evaporated in four to five hours.

lesik_l, so what is the temperature on your cartoon in the extinguishing program? I want to compare.

I have about 98-100 degrees, that is, there is a slow boil all the time.

Thank you!
Aha, now clearing up! In mine, this temperature is for soup and steamed, then I'll have to keep track of the time ... I will adapt!

Thank you very much for the recipe for fish in milk. I made mackerel. I cooked in a multicooker DEKH-55. True Time added, for a total of 8 hours. The fish turned out like in canned food, even the ridge was soft. And surprisingly, the onion remained intact, and even a little crispy.

I'm very glad that you liked it.