Sea bass in a multicooker
2 servings
60 minutes
Sea bass in a multicooker is a harmony of flavors embodied in the simplicity and convenience of preparation. This recipe is based on Russian traditions of using fresh ingredients and natural aromas. The tender fillet of bass soaked in creamy sour cream gains delightful softness, while carrots and tomatoes add fresh, sweet notes. Cooked in a multicooker, it retains all its juiciness and rich flavor, making each bite exquisite. This dish is perfect for a family dinner where the combination of ease of preparation and exquisite taste is appreciated. Serve with herbs or fresh bread to highlight its natural freshness and richness of textures.
1
We clean two sea bass from bones, skin, and entrails. We separate the fillet, season with salt and pepper to taste.
- Sea perch (redfish): 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
We clean the carrots, grate them on a coarse grater and place them at the bottom of the multicooker. Then we grate the tomatoes in the same way and place them on top. We put the perch on them and smear everything with sour cream.
- Carrot: 3 pieces
- Tomatoes: 2 pieces
- Sea perch (redfish): 2 pieces
- Sour cream 20% fat: 4 tablespoons
3
Pour in water, set the multicooker to 'Baking' mode for 40 minutes.
- Water: 150 ml
