Capelin "Sprats" in the multicooker CUCKOO 1054

Category: Fish dishes
Capelin Sprats in a multicooker CUCKOO 1054

Ingredients

fresh capelin (frozen) 1 kg. purified
strong tea 300 ml.
vegetable oil 3-5 tbsp. l.
peppercorns 1-2 tsp
Bay leaf 5-6 leaves
fresh lemon 3/4 pcs.
salt taste

Cooking method

  • Cooking in the Multicooker CUCKOO 1054
  • Peel the capelin, gut (remove the insides, cut off the head, tail, remove the black film inside and other byaki), rinse the fish under water, salt to taste, put to salt for a couple of hours.
  • In a multicooker saucepan, put a layer of fish, a little vegetable oil, peppercorns, 2 leaves of lavrushka, pour a little lemon juice. Thus, lay 2-3 rows of fish, and lay it crosswise, not tightly.
  • Brew very strong black tea, let it brew, strain.
  • Pour hot tea over the fish.
  • Set the Multi-cook mode for 30 minutes, 110 * C and bring the fish to readiness.
  • Allow the finished fish to cool in a saucepan, and then transfer to a flat dish, so as not to damage the integrity of the fish! This will keep the fish intact and not dry.
  • Serve fish with lemon! The cold fish is very tasty!
  • Capelin Sprats in a multicooker CUCKOO 1054
  • Capelin Sprats in a multicooker CUCKOO 1054
  • Capelin Sprats in a multicooker CUCKOO 1054

Note

For a long time I was looking for a recipe for how to make capelin in Kuku, and so that it was tasty and the fish would not be cooked at all!
And until recently I doubted the choice of the recipe, the cooking mode, and especially whether it was necessary to add black tea to the fish, and even hot ...

As a result, the taste of the fish turned out to be decent!

Now this is the only way I will make capelin!
Well ... over time, maybe another method will appeal to you ... but now I no longer doubt and am not afraid to make small fish in a slow cooker Kuku, and even under pressure!

Cook with pleasure and bon appetit! Capelin Sprats in a multicooker CUCKOO 1054

Tanyulya
Admin !!! Wonderful fish!
Admin
Quote: Tanyulya

Admin !!! Wonderful fish!

Aha! Thank you!

Now I'm not afraid to cook small fish in Kuku And pasta too ...
Tanyulya
Quote: Admin

Aha! Thank you!

Now I'm not afraid to cook small fish in Kuku
I'm scared for aaapah !!! : girl_cray: I can’t smell like capelin when cooking, but I’ll still make it only without lavrushka (I don’t like ...) I love my baby and Parkery loves it, we eat together with him .... our other household members don’t respect fish
Admin

Of course there is a strong smell, but lavrushka and pepper interrupt the smell of the capelin fish itself, which we really do not like! The smell of capelin is stronger in hot weather than in cinnamon!
Lana
Admin- Tatyana!
What a fish !!! Miracle!
Bookmark the recipe! Thank you!
Admin

Sveta - try it! Hope you enjoy it!
izvarina.d
Oh, Romchka, thanks for reminding me! This recipe was prepared by my grandmother, for a long time already ... but I remember, I remember very well that the fish is delicious! And here - in the cartoon, generally class! I will definitely cook it. Thank you.
Admin
Quote: izvarina.d

Oh, Romchka, thanks for reminding me!

Diana, cook for health!
I wish you tasty fish! For breakfast - it will be the most!
vera100865
And I also added prunes and cloves, it really turns out delicious. And the main thing is useful, not only bought in a store with various harmful additives.
Tanyulya
Quote: vera100865

And I also added prunes and cloves, it really turns out delicious. And the main thing is useful, not only bought in a store with various harmful additives.
Chornosliyiv ???
izvarina.d
Quote: Tanyulya

Chornosliyiv ???
And what is it -? !!! A good idea, and the sourness of the fruit is good for the fish, and the aroma is hazy, notice, natural
Tanyulya
Quote: izvarina.d

And what is it -? !!! A good idea, and the sourness of the fruit is good for the fish, and the aroma is hazy, notice, natural
I haven’t tried it, but the eyes have become rounded. I didn't eat fish with prunes ... not once ...
izvarina.d
Quote: Tanyulya

I haven’t tried it, but the eyes have become rounded. I didn't eat fish with prunes ... not once ...
And I love fried fish, the shob was already crunching, with tkemali, this, of course, is not a prune, but delicious
Boka
Thank you so much for the wonderful recipe! : bravo: And if in MV "Panasonic"? I don't know which mode to choose ... I'll try to extinguish
Medusa
Why peel capelin? Moreover - on "sprats"?
I tore my head off and go!
izumka
It seems to me that if the head is torn off and the intestines along with it, this is to clean it. And the recipe is great. As soon as I buy a multicooker, I will definitely do it. I love capelin!
vera100865
The highlight is not necessarily in a multicooker, I did it just in a saucepan, I did not have a multicooker then.
1 kg. capelin-cut off heads, put tightly in a saucepan. Sprinkle with salt, peppercorns, 2 tsp. vinegar, 1 stack. strong tea leaves, 1 stack. rast. oils, 6 pcs. prunes.
Simmer for 2 hours.
Something like this, I'll say right away, I didn't come up with it myself, I took it somewhere on the Internet and have never regretted it
Admin

vera100865, indeed, there is no difference in which pan to cook small fish and mackerel according to this principle

This section is called "Recipes for CUCKOO 1054" - this is a multicooker device like this - and here we share the secrets and the principle of cooking in this particular device, since there are subtleties of cooking by time and other moments

This fish can be cooked in the traditional way, as you describe, and place the recipe and photo, but already in the "Fish dishes" topic in the "Culinary recipes" section - it will be very cool! and especially for those who want to cook such a fish, but there is no multicooker available!
Admin
Quote: izumka

It seems to me that if the head is torn off and the intestines along with it - this is to clean. And the recipe is great. As soon as I buy a multicooker, I will definitely do it. I love capelin!

I didn't think that this word "clean" would cause confusion! According to the text it is worth: "Peel the capelin, gut, rinse with water" - I thought this was enough and understandable
For me to clean - remove the insides, cut off the head, tail, remove the black film inside and other byaki, rinse the fish under water

I'm going to make additions to the recipe text
vera100865
Sorry if I got in with my advice, I just wanted to support the zest so that she would not worry and cook such deliciousness without waiting for a new toy.
There are so many craftswomen here and I am uncomfortable with my recipes, what if someone doesn’t succeed and I’ll worry later. New recipes are the lot of the elders of the forum.
Tanyulya
Quote: vera100865

Sorry if I got in with my advice, I just wanted to support the zest so that she would not worry and cook such deliciousness without waiting for a new toy.
There are so many craftswomen here and I feel uncomfortable with my recipes, what if someone doesn’t succeed and I’ll worry later. New recipes are the lot of the elders of the forum.
No, new recipes are spreading everything. Lay out, share with us simply in the appropriate sections. All the best
Admin
Quote: vera100865


There are so many craftswomen here and I am uncomfortable with my recipes, what if someone doesn’t succeed and I’ll worry later. New recipes are the lot of the elders of the forum.

And there is such a rule: The author of the recipe cannot guarantee that others will get exactly the same version of the finished dish as the author of the recipe!

And this is correct - since we use different products, and we have different tastes! And when preparing any dish you like from the forum, you must definitely add something from yourself, focusing on your taste - then the dish will turn out delicious!

The author of the recipe always offers an IDEA and a METHOD of preparation - and we PREPARE and TRY ourselves!
vera100865
Thanks for the support.
Admin
Quote: vera100865

Thanks for the support.

Cook to your health!
Boka
Admin, thanks again for a great capelin recipe! Only today I finally made this fish.Finding out that there was no lemon in the refrigerator, I added a little citric acid to the tea leaves, and then, for sourness, decorated the finished fish with chopped kiwi. Excellent and delicious!
Admin

A good way out: replace lemon with citric acid

Cook and eat to your health!
ya_lada
Previously, I always made such "sprats" in an ordinary saucepan on gas, now I will try it in my DEKSIK. Only before, I still always added something smoked (you can even skin from smoked bacon) so that the smell was. Now I'm thinking if I can bring out such a mix of smells - capelin + smoked meats? And then, as I cooked the first dish in DEX with Provencal herbs, then both muffins and milk porridge smelled of these herbs. I had to steam the cartoon with lemon.
Admin
Quote: yacia_lada

Previously, I always made such "sprats" in an ordinary saucepan on gas, now I will try it in my DEKSIK. Only before, I still always added something smoked (you can even skin from smoked bacon) so that the smell was. Now I'm thinking if I can bring out such a mix of smells - capelin + smoked meats? And then, as I cooked the first dish in DEX with Provencal herbs, then both muffins and milk porridge smelled of these herbs. I had to steam the cartoon with lemon.

Every day I cook ALL food with different spices, from this the food only benefits in taste. And I never had to rinse and ventilate the pan later. This is if suddenly, you take a lot of spices, or those spices that do not suit your taste, and then it negatively affects the taste of the dish

fronya40
Admin, such a cool recipe, especially since there is a kilo of capelin in the freezer. where to cook - in mv or pressure cooker?
Admin
Quote: fronya40

Admin, such a cool recipe, especially since there is a kilo of capelin in the freezer. where to cook - in mv or pressure cooker?

Tanya, I cooked in a pressure cooker for 30 minutes. But, and in a multicooker, Panasonic has been cooking for a long time, it takes longer there.
Any option is good
madames
Admin! Cooking in a pressure cooker. You write under pressure, but what pressure should you set? I will try to make your sprats today. I'm a beginner I have my first pressure cooker and the first steps of cooking, so I'm asking. And my pressure cooker is Brand 6051. Or just set it to 30 minutes, 110 degrees and that's it. So? Thank you.
Admin
Quote: madames

Admin! Cooking in a pressure cooker. You write under pressure, but what pressure should you set? I will try to make your sprats today. I'm a beginner, I have my first pressure cooker and the first steps of cooking, so I ask. And my pressure cooker is Brand 6051. Or just set it to 30 minutes, 110 degrees and that's it. So? Thank you.

Lena, I have a multi-cooker Kuku 1054, I cooked according to the scheme "Multi-cook mode for 30 minutes, 110 * C".
What mode to set you in Brand 6051 you need to consult the topic of these pressure cookers, I do not own this model

Enjoy cooking
Tanyulya
Elena, put on Manual mode, temperature 110 degrees and time 1 hour
In a cuckoo, it turns out 30 minutes of exposure is 1.5 hours of real. Set 1 hour at 6051, and get the same for about 1.5 hours without forced pressure relief. Good luck.
Tatyana, I climbed a little
Admin
Quote: Tanyulya


Tatyana, I climbed a little

Tanyusha, during climbed, THANKS !!!
madames
Girls! Thanks for the answer. The fact is that I have already managed to make sprats on a manual 110 g-30 minutes. And I didn't like the result. Tanyulya! I will try to do it according to your advice next time. Sprats turned out to be just boiled, underexposed, yes, time must be added.
My husband will not be happy, I promised him delicious sprats today. He didn't believe it. And he was right. It's a shame a little.
Admin

Lena, there are griefs in life, but this is not fatal. Next time you will definitely get sprats!

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