Appetizing sprats at home from capelin: recipes for all tastes
Шпроты всегда были и навсегда останутся частыми гостями на наших столах. Даже самый с ними весьма подбодрит и порадует во время перекуса. И любители такой рыбки, осведомленные о том, что это не какая-то «порода», а лишь способ приготовления, научились ее делать самостоятельно. Те, кто последовал их примеру, вовсе отказались от покупных консервов, так как приготовить шпроты в домашних условиях несложно, они получаются удивительно дешевыми и неимоверно вкусными. Все желающие могут убедиться в этом сами.
The fish for them is suitable both fresh and frozen. 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 on 800 capelin is made a glass of very strong tea (only black, no exotic varieties!), Strains from the thicket and joins 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 - carcasses 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.
Sprats are home-made in the oven
It is better to use this recipe if you do not have frozen fish. 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.
Sprats in the multivark
The capelin is prepared in the same way - it is cleaned, gutted, decapitated and placed as tightly as possible into the bowl of the apparatus. As in the first recipe, tea is brewed and filtered (if you are afraid that it will not get strong enough, for the first time use the ratio of five spoons to a quarter of a 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 peppers - fragrant and black. This composition is filled with sprats placed in a multi-barrel at home from capelin, the quenching mode is activated, and the timer is put on for two hours. Remove the fish from the solution only after completely cooling down.
Sprats from sprat
Most often sprats are made at home from capelin, but this is not a necessary condition. In principle, any fish is suitable; they say, even the river trifle will fit, despite its bony nature. But in second place after the capelin is the sprat. From it to prepare sprats at home is also easy, and you can buy this fish in any store or in a nearby market. A kilogram of sprat is eviscerated and loses its heads; in a thick-bottomed pan like a scallop, a couple of spoonfuls of oil are poured onto the bottom and a layer of onion husk is poured (you can without it, but it will give the "right" color to sprats). Further the sprat is laid out, it is possible in several layers, upside down and sprinkled with spices: not ground pepper, cloves, laurel, coriander and salt. Each seasoning is needed around the spoon. Layed sprats are poured with a glass of strong tea, the same volume of sunflower oil, two tablespoons of vinegar and half a glass of white wine. In closed form the pan is placed on the fire and after boiling it is left on it for four hours. Then the lid is removed, and the sprats are languishing until the excess moisture disappears. They cool under the lid right in the pan.
Sprats from bleak
Homemade sprats from capelin or sprat - this, of course, is good, but it is also not necessary to forget about other fish. The same bleak is considered a junk, weed fish, but it is pitiful to throw it away (especially if the fisherman in the house does not catch anything larger). True, it will have to be cleaned before cooking sprats at home, but fresh it is done with a light hand movement, especially since it is not necessary to gut it, only to remove the scales. Further actions are similar to the preparation of sprat from sprat; the difference is primarily that it is poured only with oil, and so that it completely disappears beneath it. With spices you can understand, relying on their preferences. Another feature: after boiling on the surface of the foam is formed - it will need to be removed. Extinguish kilograms of fish will be about three hours (depends on the diameter of the pan and, accordingly, the number of layers). But when the process is over, it will taste absolutely natural and quality sprats.
A few final words
Some cooks, having mastered sprats from capelin, recipe safely apply also to large fish. The principles of its processing and culinary actions remain the same, only the cooking time will have to be calculated based on the size of the carcass. Of course, you can not put a "sprat" on a sandwich, but with a garnish, for the second, it is eaten with great enthusiasm.