Very tasty pike pilaf. Pilaf with fish in a slow cooker. Needed for pilaf

This fish pilaf fits well not only into the Lenten menu, but can also decorate any holiday table. To prepare it you need a small piece of salmon fillet or any other red fish, available vegetables, spices, rice and a little time. Preparing pilaf is quite simple, and the result is excellent - a bright, satisfying, beautiful and healthy dish for your family.

You will need: (4 servings)

• salmon 250 gr
• rice 1.5 cups
• onion 1 piece
• carrots 1 piece
• vegetable oil 100-120 ml
• Provençal herbs 1 tsp.
• ground black pepper

Step-by-step photo recipe:

To prepare this pilaf, you can buy steaks of already cut salmon, or you can get a piece, as I did, by buying salmon fillets for salting. I divided this fillet weighing 1 kg into 4 parts - I salted 3 parts - see . I made pilaf from the tail section.

Wash the rice. It’s convenient to do this this way: put the rice in a colander with a fine mesh. Place the colander in a bowl. Wash the rice under running water, stirring with your hand and pouring water from the bowl several times. With this method, not a single grain will escape you.

Let the water drain.

Prepare the vegetables - peel and cut into small cubes onion, carrot And bell pepper.

Remove skin and cut into 2x2cm cubes.

Heat the oil in a frying pan and fry in him pieces of salmon. There is no need to fry for a long time; as soon as the fish turns light, it is ready.

Transfer the salmon to a plate add some salt And sprinkle with pepper, better freshly ground - the aroma is amazing!
Advice: If the recipe calls for freshly ground pepper, it is better to use five pepper mixture- this seasoning has a very special, rich aroma.

It is convenient to cook any pilaf in a pan with a non-stick coating. Vegetables are first fried in it, and then pilaf is cooked. If you don’t have such a pan, then fry the vegetables in a pan, and then transfer them to the pan. Fry the onions in vegetable oil until soft, approx. 3 minutes, stir.

Add to onions carrot And bell pepper, salt, mix and fry for 10 minutes.

Add, stir fry 3-5 minutes so that the rice is soaked in oil.

Pour into the pan boiling water(3 cups), bring to a boil and simmer over low heat 5 minutes. Taste and add salt.

Add dry ones, mix.

When the water is absorbed into the rice and holes appear on the surface of the pilaf - volcanoes, place it in a saucepan fried salmon. No need to stir.

Cover the pan with a lid and cook some more 5 minutes, then, without opening the lid, turn off the heat and let the pilaf brew 15-20 minutes.

Carefully before serving stir pilaf, try not to damage the pieces of fish.

What a beauty! Looks very elegant!

Bon appetit!

Salmon pilaf. Brief recipe.

You will need: (4 servings)

• salmon 250 gr
• rice 1.5 cups
• onion 1 piece
• carrots 1 piece
• red bell pepper 0.5 pcs
• vegetable oil 100-120 ml
• Provençal herbs 1 tsp.
• ground black pepper

Wash the rice and place in a colander to drain.
Cut the vegetables into small cubes.
Remove the skin from the salmon fillet and cut into 2x2 cm cubes. Fry the salmon in vegetable oil until pale, place on a plate, add salt and pepper.
In a thick-bottomed saucepan, fry the onion until soft for 3 minutes, add the carrots and bell pepper, add salt, and fry, stirring, for 10 minutes.
Add rice, fry, stirring for 3-5 minutes.
Pour boiling water (3 cups) into the pan, bring to a boil and simmer over low heat for 5 minutes. Taste, add salt and dry Italian herbs.
When the water is absorbed into the rice and holes appear on the surface of the pilaf - volcanoes, place the fried salmon in the pan. No need to stir. Cover the pan with a lid and cook for another 5 minutes, then, without opening the lid, turn off the heat and let the pilaf brew for 15-20 minutes. Stir the pilaf before serving.

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In this recipe we will prepare pilaf with fish. Yes, yes, you heard right, we will cook pilaf with fish. And believe me, it is very, very tasty.

And if you want to cook a meat dish, then this is what you will definitely like.

Also, if you are preparing mushrooms for future use, we recommend that you learn how to do it correctly, in larger quantities and preserving the usable area of ​​the freezer and refrigerator as a whole.

What you will need

1. Pollock or cod fish.
2. Onions 3 onions.
3. Carrots 2 pieces.
4. Rice 3 cups.
5. Salt and spices.

How to cook pilaf with fish

Step 1

Prepare pilaf from fish in the same way as pilaf with meat. First, we clean the fish from the fins and cut into pieces, as for frying. Place the pieces of fish in a pan, add water and boil until half cooked. Then we remove all the bones from it and break the fish meat into pieces (not small). Do not drain the water.

Step 2

In a frying pan with sunflower oil, fry onions cut into rings and carrots cut into strips. First fry over high heat with constant stirring.

Step 3

Then reduce the heat to below medium, put pieces of fish into this mixture, add salt and pepper, add washed rice, add water at the rate of 1.5 cups of water per 1 cup of rice. You can use fish broth, which is diluted with clean water in half.

Over low heat and with the lid closed, fish pilaf is cooked for 30 minutes. But you should check the amount of liquid from time to time. After tasting the rice (if it is soft), you can turn off the heat, mix all the ingredients of the fish pilaf, let it brew for another 10 minutes and eat.

Bon appetit!

Note to the hostess

Fish pilaf can be prepared from any fish, but it is especially tasty from white meat fish.

Pilaf, which came to us from the East, has long become a popular dish with us. Pilaf recipes have been passed down from generation to generation for centuries, receiving new forms and enriched with new ingredients. Initially it was prepared with meat in a slow cooker, then fruit ones appeared, without meat. Pilaf with fish can be called a variation on the theme of pilaf, but, nevertheless, the dish turns out very tasty. Owners of multicookers will be able to prepare it without difficulty, because the “pilaf” program is probably available in all multicookers. You can use any fish for pilaf; I prefer dense, dry fish that does not fall apart and retains its shape, such as pink salmon or tuna.

Ingredients:

• fish (fillet) - 300-400 g
• carrots - 1 pc.
• onion - 1 piece
• rice – 1 cup
• water - 2 glasses (200 ml glasses)
• vegetable oil, odorless
• seasoning for pilaf, if you don’t have it, then curry, cumin (aka cumin), barberry

Delicious fish pilaf in a slow cooker:

Cut the carrots into strips, the onion into half rings, and the fish fillet into cubes. I don’t pre-fry anything, no unnecessary movements.

I pour a few tablespoons of vegetable oil into the multicooker bowl so that the entire bottom is well covered, then I put chopped fish fillets (today I have pink salmon).

Then carrots, onions and washed rice. I sprinkle with seasonings, fill with salted water, and turn on the “pilaf” program.

In an hour, fragrant rice with fish in a slow cooker is ready! Mix and serve.

For lovers of fish and fish dishes - a recipe for an original dish - pilaf with fish. It is better to use sea fish to avoid small bones. Wash the fish, remove all bones, cut into small pieces about 2-2.5 centimeters. Cut the onion into half rings, grate the carrots on a coarse grater or cut into strips. Sprinkle the fish with chopped onion, garlic, salt and pepper. Leave in a cool place for 1-2 hours. Heat the vegetable oil well in a cauldron. Fry pieces of fish in it until golden brown. Using a slotted spoon, remove the fish and leave on a plate.

Pilaf with catfish probably originated among fishermen, I don’t know how in other regions, but in Tashkent it is practically not prepared. The only pilaf that I remember from the student canteen was served with fried fish only as an additional component to regular pilaf. Large catfish are best suited for preparing such pilaf, but I think it will work just as well with other boneless fish. To prepare pilaf with catfish for 7-8 people, you need to take 1 kg of rice, 700-800 grams of fish pulp (catfish, sturgeon, stellate sturgeon, beluga will go), 250-300 grams of butter, 700-800 grams of carrots, 3-4 onions, 3 -4 cloves of garlic, salt and spices - to taste.

Türkiye is washed on three sides by the Black, Marmara and Mediterranean seas. Its entire territory is cut by many rivers and lakes. Black Sea and Mediterranean Turkish cuisine is especially generous with fish dishes. The most common way to cook fish is on the grill. It is customary to serve fish with lemon and fresh herbs; it is especially customary to serve arugula with fish. But despite the wide variety of fish, anchovy is considered the queen of fish. In Turkey, more than 40 dishes are made from anchovy, even desserts are made from it. One of the traditional dishes of Black Sea cuisine is anchovy pilaf.

Did you know that pink salmon makes a very tasty fish pilaf that can be eaten even cold? No? So let's cook it today, for this we will need: 1 medium-sized pink salmon 600 grams, 3 cups of rice, 2 carrots, 4 onions, 200 gr. vegetable oil, lemon, 2 tablespoons of dry white wine, ground red and black pepper, salt to taste. We gut the pink salmon and cut it into two layers. Cut the fillet, removing all the bones. Cut the fish fillet into pieces. Cut the onion into half rings, cut the carrots into strips, as for regular pilaf.

Pilaf with mussels can be prepared in different ways; in Greek cuisine there are many recipes with white rice, in tomato sauce, with peeled mussels or with mussels in shells. A prerequisite is fresh mussels and a large amount of dill, which is simply fantastic for this dish. I prefer pilaf with mussels in shells, although it requires a little more fiddling. Recipe for pilaf with mussels 1 kg of mussels in shells, it is advisable to take more, since some mussels will have broken shells or some mussels will be dead 100 ml dry white wine 3 tbsp.

You can’t cook seafood pilaf every day, but you can please your family or close friends. It is very tasty and not ordinary. And now you can buy food for it in any supermarket. How to cook Japanese pilaf with seafood? To prepare it you need to take: 1 glass of round rice, 2 heads of onions, any seafood: squid carcasses, mussels, shrimp, scallops, white fish, 100 grams of vegetable oil, 1 chili pepper, soy sauce, fresh herbs and seasoning for fish. In a frying pan, fry the onion, cut into half rings, add carrots, cut into strips.

My mother taught me this recipe - it is very quick and looks elegant for the holiday table. Products Vegetable oil - 6 tbsp. Onions - 2 pcs. Carrots - 2 pcs. Fish: red pink salmon, chum salmon, trout, salmon, etc. - 500 gr. fillet Rice - 250 gr. Water - 2 tbsp. Preparation 1 In a thick-walled pan, fry the garlic cloves in sunflower oil until golden brown for 2 minutes. 2 Add the diced onion and fry for another 3 minutes, then add the grated carrots and fry over medium heat for 3 minutes.

There are about 200 varieties of pilaf in Azerbaijani cuisine. Rice in Azerbaijani cuisine is always boiled until half cooked in a large amount of water, then drained, and then the rice should be left to simmer for several hours. The rice will be fluffy if you cook it with a little lemon juice. The most important thing in pilaf is the quality of the rice; it is very important not to overcook it. The best fish for such pilaf is kutum. This fish is found in the Caspian Sea. Pilaf is prepared with smoked kutum fish. To prepare pilaf with smoked fish you will need: 4 cups of long-grain basmati rice, salt, 500 g of Black Eye beans. 1-1.5 cups rice, 500-750 g fish fillet, about 1 liter of water, 0.5 cup sesame oil, 4 onions, 3 large carrots, 0.5-0.75 cups thick fat sour cream, black pepper 1.5 teaspoons or 20 peas, 1 root parsley, 1 teaspoon cumin or fennel seeds, 3 tbsp. spoons of parsley, 2 tbsp. spoons of dill, 1-2 pinches of saffron or 6-8 stamens, 2 bay leaves, 0.5 cups of sour pomegranate juice or the juice of half a lemon, salt Let's prepare Turkmen pilaf with fish.

The New Year holidays have passed. “Olivier”, herring “under a fur coat”, jellied meat, aspic - all this was eaten in incredible quantities during the winter holidays. Even though the weekend is over, there are still many reasons to get together with a friendly group. We all just need to celebrate both the “old” and the eastern New Year “with Russian grandeur.” Let's put off preparing the traditional salads for such occasions until December and pay attention to pilaf as the “main item” of the feast!
Heading to the East! Real Uzbek fish – what could be tastier? And few people know that it can be prepared using fish instead of meat. Moreover, the Year of the Snake is coming, and fish dishes are extremely welcomed by this sign of the Chinese calendar. Many will raise an eyebrow in surprise: “It’s probably a very difficult task for an inexperienced person to make such a dish, especially with fish?” Believe me, there is nothing complicated in the proposed recipe. And its price will not hit the family budget. And the one you prepared is somewhat unusual fish It will become a real table decoration - original and tasty.
Surely you want to know more about this version of pilaf - after all, intrigued guests will definitely ask you about it. You can immediately safely dispel all doubts - this pilaf is real, Uzbek. It was once prepared by Syrdarya fishermen, who more often had to deal with fish than with lamb.
INGREDIENTS:
For 1 kilogram of rice you will need:
500 g catfish meat;
500 g sweet carrots;
250 g sunflower oil;
250 g onions;
one head of garlic;
barberry;
cumin;
salt.
To prepare fish you need: one onion, one head of garlic, a glass of oil, a teaspoon of salt, a teaspoon of allspice.
It is better to buy long-grain rice - the pilaf will be crumbly. But keep in mind that domestic varieties are the most delicious (their only drawback is increased mealiness). A little garlic and onion, vegetable oil and carrots, salt and allspice, barberry, cumin (cumin) and, most importantly, catfish (it’s not at all difficult to find and buy) - that’s probably all the ingredients.
Preparation:
For cooking you will need a cast iron cauldron. If you don’t have it on the farm, it doesn’t matter; a thick-walled aluminum pot, a duckling pot, or a goose pan will do. The size of the dishes depends only on the number of guests and appetite.
You are ready? We can begin. A catfish carcass that has been thoroughly washed and cleared of its entrails must be cut into small pieces the size of a matchbox. After this, salt and pepper the prepared fish, cover it with chopped onions and garlic and place in the refrigerator for an hour or two.
Rinse the rice several times, carefully stirring it with your hands - the more thoroughly you rinse, the more crumbly the pilaf will be. Fill the bowl with rice with water so that it lightly covers the grains - washed rice is afraid of contact with air and is destroyed.
Warm up the empty cauldron well - this will prevent food from sticking to the walls, pour vegetable oil into it and heat it. However, you can use modern refined oil - it does not need to be heated. Throw thinly sliced ​​onion and cloves of garlic into a cauldron with hot oil. Fry, stirring, until golden brown, but do not allow the onion and garlic to burn.
At the same time, fry the catfish pieces in a cast-iron frying pan with heated oil until golden brown. Remove the finished fish with a colander and leave it aside for now.
Look, the onions in the cauldron have already darkened - it’s time to add the carrots cut into strips. You need to slightly dry and soften the carrots in the cauldron, gently mixing them with the onions. Then add water to the cauldron until it covers the contents. Over low heat, without intense boiling, simmer this zirvak - this is the name of the base of the pilaf - for 30 minutes before adding rice. Add some salt and throw some barberry and cumin into the pot - essential seasonings for Uzbek pilaf-cooking.
Now it’s time for the washed rice to go to cooking - place it in an even layer in a cauldron and fill it with water. Now achieve the most intense boil in the pot (remember - zirvak is cooked on low heat, and rice on maximum). The thickness of the water above the grain layer of 2-3 centimeters will allow you not to add it additionally. Once the rice is ready, carefully mix it with the carrots and place the fish pieces on top. Pierce several holes in the pilaf to the bottom with a wooden stick and cover the cauldron with a lid. Leave the closed pot on the lowest heat for 20-30 minutes. The steam that will rise from the bottom and, cooling, sinks, will permeate every grain, every piece of fish with aroma. Carefully remove the lid several times to remove any moisture that may have condensed on it.
That's it - the pilaf is ready. Place it in a large dish and place it in the center of the table. Bon appetit!
We also suggest trying a recipe for very tasty and piquant Chicken thighs in mustard sauce

There are many different recipes and methods for preparing pilaf. To prepare it, it uses different meats, mainly lamb or veal. However, pilaf in a pork cauldron is in no way inferior in taste.

You will need for pilaf:

• 1 kg pork pulp
• 0.5 kg steamed rice
• carrots – 1 kg
• two large and one small onion
• 0.5 liters of vegetable oil
• salt pepper
• head of garlic
• ready-made seasoning mixture for pilaf

We put the cauldron on the stove and warm it up very well. Pour oil into a heated cauldron. As soon as the oil heats up, throw a small onion into it. There is no need to clean it. Cover with a lid and leave until the onion is completely black.

While it's frying, cut the remaining onion into small cubes. Meat mode in large pieces. Carefully remove the fried onion with a slotted spoon and discard. It won't be useful anymore. Turn on the oven and heat it to 120 degrees. Place the meat in the cauldron, cover with a lid and leave it to fry for five minutes. During this time, it must be stirred twice.

Now add the chopped onion to the meat. We cut the carrots into strips and send them after the onions. When all the products are fried until half cooked, you can add rice, salt, pepper, and seasonings. You should not mix rice with meat. After two or three minutes, fill the entire contents with water, cover with a lid and let it boil.

As soon as the pilaf begins to boil, we send it to simmer in the oven. After 30 minutes, the pilaf in the cauldron will be ready. A well-washed, unpeeled head of garlic should be placed in the very middle of the pilaf. Leave for 10 minutes. Place a mound of rice on a large platter. We arrange the pieces of meat beautifully on top, and in the very middle you can put the garlic steamed in the pilaf.