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Pike in a slow cooker

Slow Cooker Pike

A wonderful way to cook pike — simple, but delicious. Perfect for a light meal or a special occasion. Cooked pike pairs beautifully with vegetables (onion, carrot, basil, parsley) and mushrooms, and with any grain. Pike is often stuffed (with vegetables, mushrooms, and so on) for a festive table, but for variety it's also stewed, fried, or baked. Serve it with a sour cream or mayonnaise sauce stirred together with dill and garlic, and pour a glass of red wine alongside.

wella

Recipe author

Composition / ingredients

Servings:

Pike

0.5

Onion

150

Flour

Salt

Dry spices

Vegetable oil

Button mushrooms

150

Water

125

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 30 % 6 g

Carbohydrates 20 % 4 g

106 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

Prep the fish: scale the body and gut it. Remove the fins, head, and tail. Fillet the fish, then rinse the fillets and blot them dry with a paper towel.
Step 2:

In a separate bowl, combine the flour, salt, and spices.
Step 3:

Cut the fillets into slices and dredge them in the flour mixture.
Step 4:

Add the vegetable oil to the slow cooker bowl and set it to the "Sauté" (Fry) setting. Once the oil is hot, add the pike pieces and brown them.
Step 5:

While the fish browns, cut the onion into half-moons.
Step 6:

Cut the mushrooms however you like — the shape doesn't matter much here. Just don't chop them too fine.
Step 7:

Transfer the cooked fish to a plate, then sauté the onion and mushrooms in the same oil the pike cooked in — not until the onion turns golden, just until it's translucent. Season lightly with salt and spices, and fry, stirring.
Step 8:

Remove the onion and mushrooms. Now lay the pike slices in the bottom of the slow cooker, then scatter the onion and mushrooms over the top.
Step 9:

Whisk the leftover dredging flour with the water until smooth, then pour it over everything in the slow cooker.
Step 10:

The fish is nearly done, so there's no need to stew it long — about 25 minutes on the "Stew" setting is plenty. Don't forget to add some fresh herbs and put the lid on!

A few more tips: any muddy, weedy smell will fade if you sprinkle the pike with lemon juice and let it sit a few minutes, or soak it briefly in a mix of water and apple cider vinegar, or in milk. Properly cooked pike turns out even tastier and more fragrant if you season it with aromatic herbs and spices as it cooks. When stewing, you can stir a little sour cream or another sauce into the flour-and-water mixture. As for choosing the fish, the tastiest, richest pike is caught toward the end of fall. Watch out for the bones — there aren't many, but it's worth pulling out every last one, especially if a child will be eating the dish.