Sprats have always been and will always remain frequentguests on our tables. Even the simplest sandwich with them will be very encouraging and will please you during a snack. And lovers of such a fish, aware that this is not some kind of "breed", but only a way of cooking, learned how to do it yourself. Those who followed their example, completely abandoned the purchase of canned food, as preparing sprats at home is not difficult, they turn out surprisingly cheap and incredibly tasty. All interested persons can see this themselves.
Fish for them is suitable for both fresh andfrozen. The latter will be completely unfrozen. To prepare sprats at home from capelin, each carcass must be gutted and cut off (tear off) her head. Then the fish is washed well, the water is drained, and the carcasses are tightly folded upwards in a low pot (saucepan) or a deep frying pan. Refueling is being prepared. Grams for 800 capelin is made a glass of very strong tea (only black, no exotic varieties!), Strains from the thick and combines with a glass of lean oil and a teaspoon of large salt. You can pour "liquid smoke", but it's still chemistry, which is best avoided. Over time, when sprats at home from the capelin will become familiar to you in cooking, you can add any spices to your fill if you are sure that they will not kill a specific sprat taste. The capacity is set on a slow fire, and the fish is stewed for two hours. Do not interfere - the carcass can fall apart. Cool sprats should be in the same pan. Only then they can be placed in a convenient tray and sprinkled with oil.
Этим рецептом лучше пользоваться, если у вас рыба not frozen. Half a kilogram of capelin is taken for two more onions and carrots. They are cut large, and half of these vegetables are lined with the bottom of the scallop (or other capacity that you use when cooking in the oven). Laurels, cloves and fragrant peppers (little by little) are poured on them, the fish is unfolded and is closed by the second half of the vegetables. Future sprats at home from capelin are poured with a pile of sunflower oil and a glass of water. The container is tightly closed; if there is any doubt about the tightness of the lid, the edges are carefully coated with the simplest test. One and a half hours in the oven, brought to two hundred degrees, - and your sprats are ready.
Capelin is prepared in the same way -it is cleaned, gutted, decapitated and laid out as tightly as possible into the cup of the apparatus. As in the first recipe, tea is brewed and filtered (if you fear that you will not get strong enough, for the first time use the ratio of five spoons per quarter liter of boiling water). Four spoons of sunflower oil and three - soy sauce are poured into it. You can put a little laurel, cloves and pepper - fragrant and black. This composition is filled with sprats placed in a multicooker at home from a capelin, the extinguishing mode is activated, and the timer is set for two hours. Remove the fish from the solution is necessary only after complete cooling.
Most often sprats are made at home fromcapelin, however, this is not a prerequisite. In principle, any fish will do; they say, even the river trifle will fit in spite of its bonyness. But sprat is second in popularity after capelin. From it, cooking sprats at home is also easy, and you can buy this fish in any store or in the nearby market. A kilogram of kilka is gutted and loses heads; In a thick-bottomed pot, like an utyatnitsa, a couple of spoons of butter are poured on the bottom and a layer of onion peel is laid out (without it, but it will give the “right” color to sprats). Then the sprat unfolds, it can be in several layers, upside down and sprinkled with spices: not ground pepper, cloves, laurel, coriander and salt. Each seasoning will need about a spoon. Sprays are packed with a glass of strong tea, the same amount of sunflower oil, two tablespoons of vinegar and half a glass of white wine. A closed pot is placed on the fire and left for four hours after boiling. Next, the cover is removed, and the sprats languish until the excess moisture disappears. They are cooled under the lid right in the pan.
Domestic sprats from capelin or sprat are,Of course, it is good, but you should not forget about other fish. The same bleak is considered a wasteful, trash fish, but it is a pity to throw it away (especially if the fisherman in the house did not catch anything larger). True, it will have to be cleaned before cooking sprats at home, but fresh, this is done with a slight movement of the hand, especially since gutting is not necessary, just remove the scales. Further actions are similar to cooking sprat sprat; First of all, the difference is that it is filled only with oil, and so that it disappears completely under it. With spices, you can understand, based on their preferences. Another feature: after boiling a foam is formed on the surface - it will need to be removed. Stew a kilogram of fish will be about three hours (depending on the diameter of the pan and, accordingly, the number of layers). But when the process is over, completely natural and high-quality sprats will come to taste.
Some cooks, having mastered sprat from capelin, recipeFeel free to apply to large fish. The principles of its processing and culinary actions remain the same, only the cooking time will need to be calculated based on the size of the carcass. Of course, you can't put some kind of “sprat” on a sandwich, but with a side dish, for the second, it is eaten with great pleasure.
