Sudak in the multicooker

Ingredients for cooking pike perch in a slow cooker

Pike perch 1 carcass
Lemon 1 piece
1/2 tablespoon salt
1/2 tablespoon pepper
Dried herbs 1/2 tablespoon

Main ingredients: Sudak, Lemon
Serving 4 servings
World Cuisine

Inventory:

Slow cooker, kitchen knife, cutting board, citrus juice squeezer

Cooking zander in a slow cooker:

Step 1: Prepare the fish.

Before you start cooking zander, you need to chop it. Clean the fish from the scales, cut the abdomen along and gut, cut the tail. Pikeperch has very stiff dorsal fins. To remove them, make cuts on the back along the fin and take it out. If you decide to cook fish with your head, then remove the gills by cutting them. After you have finished cleaning the fish, wash it, dry it with a paper towel and cut into pieces that are convenient for you in size.
Slices of fish grease with a mixture of salt and pepper. Using a special juicer, prepare lemon juice from half a lemon, sprinkle it with zander. Cut the remaining half of the lemon into thin slices.

Step 2: Stew the zander in a slow cooker.

Pour water into the slow cooker, install a special basket. We lay inside the pieces of zander, sprinkle with dried herbs, and spread on top of the chopped half of the lemon. We put the slow cooker into the "Steam cooking" mode, close the appliance with a lid. We wait 10-15 minutes and the fish is ready.