Grass Carp Cooked in a Pressure Cooker
To preserve food for a long time, canned goods were invented. They undergo appropriate processing and do not spoil for several years. You can can any type of food.Grass carp is one of the most accessible and common fish, so making canned grass carp in a pressure cooker is inexpensive, and the finished dishes turn out very tasty. There are several popular recipes for making hearty and simple preserves.
Grass carp is not considered a fatty fish. It is very low in calories, only 86 units per 100 g of product. That’s why grass carp is considered a dietary fish.
Grass Carp Canned in a Pressure Cooker (Standard Recipe)
To prepare canned fish according to the traditional recipe, for 1 half-liter jar, you will need:
- grass carp - 350 g;
- sea salt - 1 tsp;
- allspice - 2 pcs;
- bay leaf - 1 pc;
- citric acid - 0.5 tsp.
Clean the grass carp, remove the gills and fins, separate the ribs, and cut into pieces. Place all the listed ingredients at the bottom of the jars, then add pieces of fish, placing the ribs in between. Fill the jars with boiled warm water, leaving 3 cm from the lid, and seal. Grass carp in the pressure cooker cooks for 30 minutes at a temperature of 110 (maximum - 118) degrees Celsius.
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Grass Carp in Oil in a Pressure Cooker Recipe
For a half-liter jar, you will need the following ingredients:
- grass carp without guts and head - 500 g;
- salt - 5 g;
- black peppercorns - 3 pcs;
- bay leaf - 1 pc;
- vegetable oil (sunflower, corn, olive) - 15 g.
To prepare grass carp in oil in a pressure cooker, follow these steps: cut the fish into approximately 50-gram pieces, lightly fry in oil, and mix with salt. Then proceed to the jars: place the bay leaf and pepper in the washed jars, and then add the fish, leaving 2-3 cm from the lid. Seal the jars.
Here's another recipe option: instead of frying the fish, boil it in boiling water for 2 minutes. After that, remove the pieces, add spices, oil, and simmer a bit more in the water. Add the fish to the jars and pour in the broth. Seal the jars and place them in the autoclave, fill with water above the lids, and cook for half an hour at a temperature of 110-115°C.
Recipe for Silver Carp in Autoclave in Tomato Sauce
For a 0.5-liter jar, you will need:
- cleaned and chopped silver carp - 300-350 g;
- onion - 100 g;
- tomato sauce (can be store-bought) - to taste;
- cloves - 1 pcs;
- red peppercorns - 2 pcs;
- black peppercorns - 3 pcs;
- salt to taste.
Cooking silver carp in the autoclave in tomato sauce is simple: season the fish with salt and slightly fry it (no flour needed). Chop the onion, add a bit of salt, and sauté for up to 20 minutes in vegetable oil, diluted with tomato sauce. Then proceed to jar filling: first place the fish, then the onion with sauce, add the spices, and finish with a top layer of fish. Seal the jars and cook in the autoclave for 30 minutes at 110°C.
Jellied Silver Carp in Autoclave
For this delicious and very nutritious recipe, you will need the following ingredients (for 6 0.5-liter jars):
- silver carp heads - 1.5 kg
- parsley - 1 bunch;
- garlic - 2 cloves;
- carrot - 1 pcs;
- onion - 1 pcs;
- black peppercorns - 10 pcs;
- parsley root - 50 g;
- celery root - 100 g;
- bay leaves - 5 pcs;
- salt;
- gelatin (1 pack).
To prepare the jellied silver carp in the autoclave: remove the gills and eyes from the heads, cut each into 2 halves. Rinse each piece under running water until the stream runs clear. Then set the fish aside and prepare the other ingredients: peel the onion and carrot, parsley and celery roots, and cut them all. Vegetables can be cut finely, roots - larger.
Place the silver carp heads in a pot, cover with water, and bring to a boil. It is important to remove the foam during the process! After boiling the heads a bit, reduce the heat, add the carrot, onion, roots, bay leaves, and black pepper, and let simmer for half an hour. Afterward, remove the onion and roots, and add chopped parsley to the broth.
After the fish has cooled, remove the bones and place the flesh pieces in jars. Strain the warm broth, add salt, then add gelatin, and slightly heat, stirring constantly. Pour the mixture into jars with fish pieces, leaving about 2 cm of free space to the lid and seal. Place the jars in the autoclave for 30 minutes at 115°C, and after cooking and cooling, store in a cool place.
Silver Carp Pâté (Stew) in Autoclave
Tasty pâté from silver carp in the autoclave, which is easy to spread on bread, will please all fish lovers. For making the preserves for several 0.5-liter jars, you will need the following ingredients:
- fish heads and other leftovers (tails, bones, fins) - 1 kg;
- onion - 2-3 pcs;
- hard cheese - 150 g;
- mustard - 2 tbsp;
- bay leaves - 1-2 pcs;
- black peppercorns;
- salt and vegetable oil.
Clean the heads, removing the eyes and gills. Separate the leftover fillet and fins from the heads (but don’t throw them away!). Rinse the fish well. It is better to cut large heads in half beforehand. Then place the fish in a pot, cover with water (about 2 cm above the heads), bring to a boil, remove the foam, and leave on low heat for an hour.
To make pâté from silver carp heads in the autoclave, follow these steps: fry the previously cut fillet in vegetable oil, add the tails and fins. After that, add these ingredients to the pot with heads and continue cooking until the fins soften. If the water evaporates - add a bit more. But make sure there is no liquid left by the end of cooking. Towards the end, add pepper and coarsely chopped onion to the broth, and in the final stage - bay leaves and salt.
Pass the mixture through a sieve, then grind it using a meat grinder or blender. Finally, add grated cheese, mustard, and optionally a bit of butter, and mix well. Place the almost ready pâté into jars (remembering to leave 2 cm of free space to the lids) and seal. The jars should be boiled in the autoclave for 40 minutes at 110°C.
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