Ice fish in a slow cooker

Ice fish is found in stores in chilled and frozen form. Of course, the first option is preferable, but not always available. The chilled fish only needs to be washed, cleaned if necessary. It is advisable to slowly defrost frozen food before cooking, transferring it from the freezer to the bottom shelf of the refrigerator. For example, if the fish is planned for dinner, you need to shift it in the morning and leave it there for the whole day.

So, wash the fish, slightly blot the moisture with a paper towel. You don't need to cut off the heads, but if you want, you can. Next, we transfer the carcasses to a large container, sprinkle them with salt and ground black pepper (if desired, you can not use it). It is better to grind black pepper directly during cooking - this will give the fish a special, incomparable flavor. You can use other spices, if you wish. Or sprinkle the fish with fragrant herbs. Such, for example, as thyme or a mixture of Provencal, Italian herbs. Rub spices and salt on the fish from all sides, including inside the carcass.

Pour three glasses of water into the slow cooker, install a steam grill, which we lubricate with a small amount of olive oil. We put the prepared carcasses on the grill, then close the multivark with a lid. We set the mode "For a couple", the time is 8 minutes. The meat of ice fish is very tender, so it is not recommended to cook it longer.

It remains only to wait for the signal of the end of the program and the fish can be removed from the slow cooker and served to the table, served to your liking. You can pour lemon juice on the finished fish, but not necessarily - here we focus on personal preferences.

Tender fish with snow-white meat almost boneless is ready! Bon appetit!