Home sprats

Home sprats

Category: Fish dishes

Ingredients
Frozen sprat	1 kg
Sunflower oil	0.5 cups
Welding	1 glass
Maggi's Cube	2 pcs.

Cooking method

I found in my old notebook when they made homemade sprats a long time ago. I think this recipe is also suitable for CF
1kg of frozen sprat, wash, clean, fold into a saucepan, add 1/2 cup of oil. 1 cup of tea leaves (1 tablespoon of tea for 1 cup of boiling water) 2 cubes of "maggi"
Simmer for 1 hour over very low heat.
In the 90s, such a fish was often made. I remember that it was very tasty.
I don't know if we sell such frozen sprat. If I find, I will definitely do

Note

Photo rusja

SPRATES (northern, Baltic, Black Sea) - sea schooling fish. Length up to 18 cm, weight 10-15 g. Body elongated, laterally compressed, serrate belly, pelvic fins in front or below the beginning of the dorsal; the lower jaw protrudes forward. The back is blue or dark blue, the sides and belly are silvery. They live in the eastern part of the Atlantic Ocean, including the Baltic, Mediterranean and Black Seas, where they are also called sprat. Fishing object.

Sprats are an excellent raw material for the production of high quality gourmet canned food "Sprats in oil" and salted products. The meat is tender, contains 13-15% protein, 12-13.7% fat. They are used mainly for cold snacks and sandwiches.

Even earlier, hake or pollock in tomato was made. I don't remember exactly how, I think you can find a recipe somewhere. You can do the same.
And the coolest thing I want to do this weekend is the stuffed fish. I adore it, but I have never cooked it myself. I was all afraid. For the weekend I will buy and do.

Caprice - have you cooked fish in MV?

Nope, I didn't. But in Soviet times, I cooked fish on a vegetable pillow exactly as you described. True, I can't remember the recipe.

Girls, thanks for the recipes, I have already made a dish according to your advice, I am already sitting in MVV on mode 8.
Tomorrow I will share my impressions.

Anael, I liked the sprat recipe, if my husband doesn’t hack today's dish to me, I’ll do it.

Anael, I'm looking forward to the recipe for stuffed fish, but I have a question, the crust will not work in it, will it fall apart?
Okay, I have such a dish today that the crust is not needed there.

Well girls, let's try this thing on our own experience.

Here are my capelin sprats


I did it not exactly according to this recipe, but rather a composite of several recipes that I found by searching on HP. There was 1.5 kg of capelin, stewed for 1 hour on High and 2 on Low. Nothing fell apart, everyone remained intact and juicy, but I dipped each fish into a glass with filling. There were 10 teaspoons of dry tea leaves per 300 ml. boiling water (insist and strain, so that the result is 250 grams of pure chifir) +100 gr. sub. butter and instead of cubes there was ordinary salt, 2 teaspoons with top.
I whipped the sunflower oil with a frother for cream, for its maximum dissolution in the tea leaves, since many complained that the smell of this very oil is strongly felt, and the lemon neutralizes it, then I squeezed out a whole lemon, and for the "smoked" taste, I added 6 pieces ... prunes, a great alternative to liquid smoke

In the book by Anna Kitaeva "Me and My Multicooker" I found a complete recipe for homemade sprats.
1kg fresh or frozen capelin, sprat, or other small fish,
2 tbsp. l. black tea, brewed in 0.5 liters of boiling water,
120 g of vegetable oil
2-3 small bay leaves, break into pieces, 2 tsp. mixture of peppers and peas,
2-3 tsp salt
0.5 tsp coriander seeds,
0.5 tsp mustard seeds,
onion peel from 3-4 onions,
vegetable oil for pouring finished fish

Defrost frozen fish. Separate the heads and gut the fish. Rinse it under cold running water and pat dry slightly with a paper towel.
Brew a very strong tea and let it brew.
Pour 50 g of vegetable oil into the bottom of the MV bowl. Place a layer of clean onion husks.
Lay the fish tightly on the onion husk, large ones at the bottom, smaller ones on top. Sprinkle each layer with oil and sprinkle with salt and spices.
Pour the remaining oil over the fish and then gently pour the strong tea through a sieve. The fish should be completely covered in liquid.
Run the STEWING program for 40 minutes.
At the end of the program, taste the fish for readiness. You can leave it on HEATED for 2-4 hours, the languor will benefit it, or you can take it out right away.
Gently remove the hot fish from the MV bowl with a plastic spatula and place tightly in layers in a glass or enamel pan.
Pour in vegetable oil, put oppression on top and keep in a cool place for 12 hours.

I am sure it can be adapted for a slow cooker.
Maybe someone will be interested

[brendabaker]

brendabaker, Oksana, thanks, this is exactly what I was looking for. Can you make a separate recipe?

When I do it in a slow cooker, I will lay it out, somehow all hands do not reach. And I won't dare to do it in a multicooker, so that it doesn't smell like fish, I use it more for cereals and baking.
If you want, you can make it yourself, the recipe is for everyone, from the book, you just need to mention the name.

I often made sprats using a similar recipe in the 90s. From products fish (sprat, herring or capelin), glass pod. butter, a glass of strong tea, salt, pepper, bay leaf ... And the main ingredient is to put smoked fish on top (a couple of capelin or a head-tail from smoked herring, mackerel). Tastier than purchased