Pike in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Prepare the fish for cooking by cleaning the carcass from the scales, gutting it inside. Remove the fins, head and tail. Separate the fillet and, after washing it, blot it with a napkin.

2. Step 2:

   

   Separately combine flour, salt and spices.

3. Step 3:

   

   After cutting the fillets into slices, roll them in the resulting mixture.

4. Step 4:

   

   Add vegetable oil to the bowl and set the "Frying" mode. As soon as the oil heats up, put the pieces of pike fillet into it. Fry it.

5. Step 5:

   

   While the fish is frying, cut the onion into half rings.

7. Step 6:

   

   We will set our own format for mushrooms, there is not much difference here. Although it is not necessary to mince.

8. Step 7:

   

   Put the finished fish in a plate, and fry the onions and mushrooms in the same oil in which the pike was cooked (but not until the golden color of the onion, but until its transparency). Salt them lightly, season with spices. Fry, stirring!

9. Step 8:

   

   Take out the finished onion and mushrooms. And now, first, we will send pike slices to the bottom of the multivark, and then we will put them to sleep with onions and mushrooms.

10. Step 9:

    

    Fill the flour that remains after deboning with water, beat it with something convenient and pour the contents of the multivark with this mass.

11. Step 10:

    

    It is not necessary to stew the fish for a long time, because it is almost ready. Therefore, 25 minutes will be enough for cooking in the "quenching" mode. Don't forget to put some fragrant herbs and cover the slow cooker with a lid!