Moiva is a simple fish that does not require special culinary skills. It is a pleasure to prepare it, because it is almost impossible to spoil this product. The undoubted advantage of the mowing is that during thermal processing of the bone that are in it, soften and become safe for consumption. That is why caper is not rarely added to the children's diet of babies from 3 years old. Today we will describe options for cooking capers in a multi -cream.

Moyva with tomato juice in a slow cooker

One of the traditional and most popular recipes for cooking capage is with the addition of tomato juice. This fish goes well with this ingredient and becomes the preparation of tasty, fragrant and juicy.

List of ingredients:

• fresh capers - 600 g;
• tomato juice - 300 ml;
• vegetable oil - 3 tbsp. l;
• sugar - ½ tsp;
• carrots - 1 pc;
• onions - 1 pc;
• lover leaves-1-2 pcs;
• fragrant pepper with peas - 3 pcs;
• salt to taste.

Stages of cooking capage with tomato juice in a slow cooker:

1. Mogwa to defrost.
2. Wash and gut my cap. To do this, do not use a knife, it is enough to tear your head off with a sharp movement and gently stretch the insides.
3. Rinse the fish again, be sure to direct the stream inside the abdomen.
4. Peel the carrots, wash and grate on a coarse grater.
5. Remove the peel from onions, cut the vegetable with cubes.
6. Put the mowing in a multicooker bowl, salt.
7. Pour the fish with carrots and onions.
8. Prepare tomato sauce. To do this, mix tomato juice, vegetable oil, sugar, laurel leaves and peppercorns.
9. Pour tomato sauce into a slow cooker. It should cover fish and vegetables, therefore, if necessary, tomato juice can be added.
10. Close the device with a lid, set the stewing mode.
11. Prepare a cap the tomato juice from 1.5 to 2 hours.
12. By cooking, leave the fish to infuse in heating mode for 30 minutes.

It is better to serve a mowing prepared according to this recipe with cold mashed potatoes or with bread as a snack.

Moyva in sour cream sauce in a slow cooker

Fish is rarely cooked with sour cream and in vain. Moiva in sour cream sauce with carrots and onions suffers at homely tasty and hearty. Try it and you will definitely like this recipe.

List of ingredients:

• fresh capers - 500 g;
• sour cream - 160 g;
• water - 170 ml;
• carrots - 1 pc;
• onions - 1 pc;
• vegetable oil - 2 tbsp. l;
• seasoning for fish to taste;
• salt to taste.

Recipe for capture of shows in sour cream sauce in a slow cooker:

1. Moiva to defrost and wash.
2. Remove the insides from the mowing by tearing the head and neatly taking out the giblets.
3. Wash my cape again, paying special attention to the abdomen from the inside.
4. Add seasoning and salt to the fish, mix my cap and leave to marinate for 20 minutes.
5. Clean the onion, cut it with petals.
6. Remove the peel from carrots, grate the vegetable on a coarse tech.
7. Pour vegetable oil into the slow cooker, set the "frying" mode.
8. Put onions and carrots in hot oil. Pass the vegetables for 10 minutes, stirring constantly.
9. Put my cap on a pillow of onions and carrots.
10. Dissolve sour cream in water.
11. Pour the contents of the slow cooker with sour cream sauce.
12. The device is installed on the steam preparation program.
13. Cooking time is 15-25 minutes, depending on the power of the device.

Serve the finished dish hot with a salad of fresh vegetables.

Moyva in sour cream-raw sauce in a slow cooker

Moyva under a sour cream-raw sauce is a dish that you can’t pull from the ears. At the exit, it, unfortunately, is not the most pretty and presentable, but this does not worsen the taste of the fish and sauce in which it was preparing.

List of ingredients:

• fresh mingel - 500 g;
• onions - 2 pcs;
• sour cream (15% fat) - 200 g;
• russian cheese - 100 g;
• vegetable oil - 1 tbsp. l;
• seasoning for fish to taste;
• salt to taste.

We cook the dish in stages:

1. Wash my cape, do not remove the insides.
2. Salt the fish, mix and leave for 15 minutes.
3. Peel the onion, cut with feathers, salt and rush with your hands.
4. Pour vegetable oil into the slow cooker.
5. Put the vegetable evenly on the bottom of the multicier bowl.
6. Put my cap on the bow.
7. Grate the cheese on a coarse grater.
8. Mix sour cream, cheese and seasoning for fish.
9. Lubricate my cape abundantly, evenly distributing it over the entire surface of the fish.
10. Close the slow cooker, set the "baking" mode.
11. Cooking time - 35 minutes.

Serve the finished mowing with sour cream-raw sauce with the onion. The feed is permissible both in cold and hot.

Milia in batter in a slow cooker

Moyva in batter always turns out to be very crispy, juicy and saturated. Mistresses, as a rule, are preparing a thick batter in advance from the egg, flour and milk. We offer a slightly modernized and simplified recipe.

Grocery list:

• fresh capers - 1 kg;
• chicken eggs - 2 pcs;
• flour - 150 g;
• vegetable oil - 3 tbsp. l;
• salt to taste.

How to cook:

1. Moiva to defrost and wash.
2. Gut the fish: with a sharp movement, tear off your head and pull for it, taking out the insides.
3. Wash my cape again, paying special attention to the abdomen from the inside.
4. Salt my cap and mix with your hands, distributing salt.
5. Pour flour into a separate container.
6. In another vessel, place the eggs and beat them lightly with a fork.
7. Pour vegetable oil into the slow cooker.
8. The device is installed in the frying mode.
9. Give the clock time to warm up well.
10. Run each individual fish in flour, then wet in the egg and roll again in flour. In this form, send a mowing to a multicooker container.
11. Fry the fish on each side for 5-10 minutes.

The cape prepared in this way is best served as a snack in cold form or hot as an additive to the side dish.

Milog on a vegetable pillow in a slow cooker

Want to make a full -fledged meave dish? Then make it on a vegetable pillow of potatoes, onions and a tomato.

List of ingredients:

• fresh capers - 500 g;
• potatoes - 5 pcs;
• tomatoes-2-3 pcs;
• onions - 1 pc;
• mustard - ½ tbsp. l;
• vegetable oil - 1 tbsp. l;
• water - 2 tbsp. l;
• salt, pepper to taste.

We cook the dish in stages:

1. Moiva to defrost and wash.
2. Rig fish, if desired, by means of tearing the head and taking out the insides. You can leave my cape whole.
3. Wash my cap from the inside, removing the black film.
4. Salt the fish, pepper and mix with your hands, distributing spices.
5. Peel the onion, cut into half rings.
6. Remove the peel from potatoes. Cut the vegetable in circles.
7. Wash the tomatoes and cut into circles.
8. Lubricate the bottom of the multicier container with vegetable oil.
9. Put the onion with the first layer.
10. Place circles of tomatoes on the bow.
11. Complete the vegetable pillow with a layer of potatoes.
12. Salt the potato layer and pepper.
13. Put my cap on potatoes.
14. Dissolve mustard in 2 tbsp. l water.
15. Pour a mustard sauce into a slow cooker.
16. Close the device, set the stewing mode.
17. Cooking time 35-50 minutes, depending on the power of the device.

Serve the finished dish hot, decorating, if desired, finely chopped by parsley and sprinkled with lemon juice.

Moiva with soy sauce in a slow cooker

Moiva can be prepared in an unusual way with eastern notes, pre -marining it in soy sauce. This ingredient gives an unusual taste and aroma.

List of necessary products:

• fresh mingel - 1 kg;
• soy sauce - 170 ml;
• vodka - 60 ml;
• lemon juice - 15 drops;
• vegetable oil - 2 tbsp. l;
• flour - 200 gr.

How to cook:

1. Wash my cape thoroughly, cannot be removed, not to tear your head off.
2. Prepare marinade in a separate container. To do this, mix soy sauce, vodka and lemon juice.
3. Pour the fish with the marinade and leave it for 30 minutes.
4. Pour vegetable oil into the slow cooker, put the device into frying mode.
5. Wait for the oil warm up well.
6. Wear each individual fish in flour and send it to a slow cooker.
7. Fry my cap for about 15 minutes on each side.
8. After frying, lay my cap on a paper towel so that the glasses of the oil are left.

Serve the finished fish with boiled young potatoes with sharp pepper.

Moya under mayonnaise with cheese and garlic in a slow cooker

The cheese gives taste to almost any baked dishes. No exception and caper. And to make the taste of the fish even more saturated, lubricate it with mayonnaise and sees how much hearty and juicy your caper has become.

List of ingredients:

• fresh mingel - 500 g;
• lemon - ½ pcs;
• garlic - 1 clove;
• mayonnaise - 100 g;
• russian cheese - 100 g;
• salt, pepper to taste.

Stages of cooking:

1. Wash my cap.
2. Tear off the fish and gently get the insides.
3. Wash my abdomen, getting rid of a black film.
4. Squeeze the juice of the half of the lemon.
5. Pour the fish with juice.
6. Salt and pepper my cap.
7. Pass the garlic through the press and mix with mayonnaise.
8. Send the mayonnaise with garlic to the fish.
9. Mix my cap, distributing mayonnaise, lemon juice and spices.
10. Cover the container with fish with cling film and send it to the refrigerator for 30 minutes.
11. Lubricate the bottom of the multicier container with vegetable oil.
12. Put the fish in the bowl of the device.
13. Grate the cheese on a coarse grater.
14. Sprinkle my cap for cheese.
15. Install the slow cooker in the stewing mode, if necessary, add a little water during cooking.
16. Prepare my cap for 35-50 minutes, depending on the power of the device.

Serve the finished cap of hot, decorating with finely chopped greens.

Miller in a slow cooker. Video