Sprats are a very tasty fish that is sold in many stores in small flat jars. They can be eaten either simply with bread or used for sandwiches and various salads. However, those sprats that many manufacturers offer us are crammed with many harmful additives.
Therefore, it is better to learn how to cook this delicacy yourself. Moreover, now there is an opportunity to purchase fish at any fish market just for this purpose. And how should it be prepared before proceeding with the preparation?
Let's look at the basic rules for preparing fish for cooking sprats.
You can use any fish for sprats. Herring, capelin, sprat and any other small sea fish are suitable for this. You can also use river fish, such as perch, pike, asp.
The main thing is to properly prepare the fish. Preparations are performed as follows:
Oven sprats in the oven
How to do:
If the fish is frozen, then it must be thawed in cold water;
Then we cut off the heads, gutting and cleaning out all the insides;
In a baking dish or a container of refractory glass, we put the herring in a dense layer, which, when cooking, it did not fall apart;
Put onion peel in a pan and fill it with a glass of water;
We put on the stove, bring to a boil and boil for about 20 minutes. Then remove and cool;
We spread peas of allspice in a container with fish and spread the bay leaf;
Fill everything with vegetable oil and slightly scroll the form so that the oil completely penetrates the cracks between the fish;
In a deep cup, pour the filling from the tea leaves and the solution of onion husks, mix;
Add salt there, mix until it is completely dissolved. Pour fish with this mixture;
We place the form with all the components in the oven, preheated to 150 degrees. We prepare the liquid to boil;
After the liquid boils, the temperature must be reduced to 120 degrees and cooked for 2 hours;
As a result, natural sprats should come out much better and tastier than store sprats.
We will need the following:
Cooking time - 2 hours.
Calories - 223.
How to cook:
Component components:
Cooking time - 2 hours.
Calories - 220.
We proceed to cooking:
What we need:
Solution for pouring:
Cooking time - 4 hours.
Calories - 220.
Cooking process:
Cooking components:
Cooking time - 40-50 minutes.
Calorie content - 230.
How to cook:
Since sprats are not so difficult to cook at home, they can be combined with any everyday dishes. They can be eaten for breakfast, lunch and dinner. They are great for gravy. Suitable for mashed potatoes, cereals, any pasta. They can also be used as an addition to vegetable salads from greens.
Sprats can be used to make sandwiches. But before cooking, it is best to put them on paper napkins or a sieve, so that all the excess oil is glass. Then pieces of bread, toast should be greased with butter, cream cheese or sauce. We spread the sprats and decorate on top with slices of fresh cucumbers, peppers, sprigs of herbs and slices of tomato. You can add pieces of fruit, such as kiwi and avocado.
They can be used for cooking pastes. To do this, sprats need to be mashed with boiled egg yolk, cream cheese and butter. This paste can be used to lubricate slices of bread, for filling baskets and profiteroles.
Sprats made according to these recipes will be an excellent treat for any dish. They can be used for sandwiches, salads and other side dishes. Try to make them yourself, it’s not at all difficult. The main thing is to do everything according to the recipe, then you get an excellent, delicate and fragrant fish.
After that we send the carcasses into a deep colander, rinse again, leave it in this form on 5-7 minutesso that the glass is excess liquid, and transfer to a deep bowl. Sprinkle the sprat with salt, sugar and mix with clean hands, so that grains are stuck around the carcasses from all sides.
Then we act as desired. Are you going to eat sprats later? We transfer them to a clean, preferably sterilized or boiled water-dried dish: a plastic container, a glass jar or an enameled bowl, and send it to the refrigerator. The finished dish can be stored in it. from 3 to 7 days, then it slightly loses its taste.
Tasting a fragrant miracle right away? We spread the fish on a beautiful plate, decorate with sprigs of parsley, slices of lemon or lime, pour the remaining oil after baking and serve to the table.
The remaining oil from the sprat can be used to prepare a yeast or fresh dough;
Very often chopped garlic cloves are laid between layers of fish and sprinkled with chopped parsley, cilantro or dill;
A baking sheet or baking dish can be covered with aluminum food foil or baking paper;
In order for sprats to have a smoked flavor, you need to add 1 teaspoon of liquid smoke to the fill, in such a small amount it is practically harmless.
It is difficult to find a person who does not like sprats. This delicious fish is put on sandwiches, added to salads or just eaten for breakfast or dinner. However, industrial sprats may contain various chemical additives, and it can be difficult to find really tasty canned food.
Sprats from capelin or sprats, which are very easy to make at home, will be an excellent solution. Such a delicacy will surely appeal to both adults and children. And for its preparation you will not need too rare ingredients. Let's see how this dish is prepared!
Kitchen appliances and utensils: pan with a thick bottom or cauldrons. Prepare another saucepan in which you will cook the marinade. You will also need a colander, a cutting board (if you will clean the fish on it), a stove, a stirring spoon.
If necessary, make 2-3 layers, each of which should be dense. Place all fish with their backs up.
If you want to see how to make delicious sprats at home, pay attention to the following video. It shows all the stages of cooking.
Such sprats look very attractive and have a beautiful golden color. To make them even more elegant, use finely chopped greens, such as dill or onion feathers. Put the fish on a flat plate and sprinkle with plenty of greens. By the way, so you can decorate.
If desired, the edges of the plate can be sprinkled with dry paprika. Next put slices of lemon, fresh cucumber, red pepper or fresh tomato. Thus, the color scheme of the dish will become even brighter.
These sprats are great for sandwiches and canapes. They can be made on a white loaf (for example, dried or plain), as well as on black grain bread.
This fish is usually served as a snack, before the main course.
They can be laid out on a small plate covered with lettuce. Vegetable salads or slices, as well as cheese dishes, are perfect for such an appetizer. Drinks with sprats combine lemonades, unsweetened juices, beer or light table wines.
Home-made sprats are an excellent alternative to a store-bought product, moreover, they are more tasty and guaranteed to be healthy. Do you cook such a dish, what kind of fish do you use for this? Share your marinade recipes or talk about the intricacies of cooking!
Small jars of sprats that were once considered a delicacyToday, find in the sale of labor is not. If anyone does not know, sprat is not the name of the fish, but the final product itself. In the jar, they put herring, sprats, any small fish.
You can buy it fresh in the market today in any quantity, and then cook your favorite snack.
Why are home sprats so good? This is a quality of natural components: no preservatives and other chemicals, so it can be eaten even by children.
Having bought a fish, clean it. After that I need tea "A la chefir", It is with its help that it is possible to give the fish the desired color. In addition, your helpers include onion husks, liquid smoke (read how to make it yourself) and a frying pan. You can add spices to your taste.
You will need 1 kg of small fish and 3-4 handfuls of husk. Take vegetable oil 0, 5 cups, 2 tbsp. l salt and 2 tsp. Sahara. In addition, 1 s. tea leaves, liquid smoke - 1 tsp, bay leaf and peppercorns.
First you need to brew strong black tea, then rinse the onion husks, fill it with water and boil for 20 minutes. Strain the broth, discard the husk and measure out a liter of the finished liquid.
Small fish need to be cleaned, cut off the head and fins, if necessary. If the fish is very small, all this can not be cut.
Mix tea, broth and oil, add salt and sugar, spices, put fish at the end. Cook all this for 1, 5 hours on low heat, add liquid smoke at the end.
If you want, cook a large number of "fish" and put them in the refrigerator. You can store the product for 2 months. As you see, you don’t have to think about it with your own hands yet.
In this case, boil the fish in a pan is not necessary, although it is cooked faster. You can darken the product in the pan.
So, we need small fish 1, 5 kg and 3 handfuls of onion husks. Take tea tea 3 tsp, sugar 1 tsp, vinegar 1, 5 tbsp. l., 4 tsp. liquid smoke, pepper and salt to taste, vegetable oil 150 ml, bay leaf 12 pcs.
All fish need to be cleaned of the intestines, separate the fins and head. It should be brewed in a 250 ml mug of strong tea, strain. At the bottom of the pan you need to lay onion husks, put a layer of fish on top. Sprinkle with seasonings and salt, add 4 bay leaves. After that put a layer of fish and spices. Note that you do not need to put a bay leaf on the last layer of fish.
After that pour oil and vinegar, strained tea, liquid smoke, sprinkle with sugar, cover and simmer for 4 hours over low heat. After this, the dish needs to be cooled and put on the dish.
You will need capelin 1 kg, vegetable oil 1 cup, 1 tbsp. l salt, dry tea leaves of black tea - 2 tbsp. L., a glass of boiling water for brewing it. Also take cloves and black pepper with peas to taste - 5-6 pieces.
So you need to do strong tea leaves and cool her. Strain it and add salt. After that, turn on the oven and warm it to 120-150 degrees.
Pour oil into a deep frying pan from cast iron and put the fish, sprinkle it with seasoning. Pour fish and salt over the tea so that the tea leaves cover the carcasses and even out the layer of fish.
Put the pan in the oven, reduce the heat to the minimum mark and cook the sprats for an hour. After the product is cooked, carefully lay the fish on a flat plate. Serve it cold, pour over the resulting sauce, garnish with a slice of lemon and herbs.
Appetizer here is much tastier than in a pan. The ingredients are the same as in the previous one.
So, you need to put all the components in the multicooker bowl, pour them with tea leaves and oil. After that, you need to close the lid and set the "Extinguishing" mode for an hour and a half. After the fish is cooked, it must be laid out on a dish, cooled and served in a bowl sauce.
To prepare a product here will turn out not only delicious. But also fast thanks to high pressure. The resulting appetizer literally melts in your mouth, and all because the bones in the fish soften completely.
Ingredients - see recipe above. So, you need to put the fish and seasoning in a pan, pour everything with tea leaves and butter, close the lid and put on fire. After the product hiss, the fire must be added and cooked for 30-50 minutes. The time depends on the size of the carcasses of the fish. Then, as the sprats are cooked, the pressure cooker should be removed from the stove. When the sizzle stops, remove the lid, carefully place the fish on a dish, pour the sauce and serve.
You can use this method if there is a divider - a device for even distribution of fire along the bottom of the pan. It is required that the sauce does not boil away, because the fish needs to be stewed for a long time.
Ingredients as in the previous recipe. Fish, sauce and spices should be put in a deep frying pan with a lid. After that, put the divider, and on top - the pan. After everything boils, the fire should be reduced to the smallest and close the pan with a lid. Stew the fish for 1-1.5 hours. Put the prepared dish on a plate and pour the sauce.
Small river fish have many bones, it is not suitable for frying, and even boiled it is difficult to eat. From bleak, roach, shamayka, perch, crucian carp you can cook a delicious dish - sprats.
The technology for preparing real sprats differs from home cooking. At the factory, the fish is pre-kept in saline, dried, smoked and then languished in oil.
- Tea brewing.
It gives the finished dish a color, and tannins protect against digestion.
- Onion peel.
She will color the product in golden color and add one more note to the gamut of taste.
- The aroma of smoked meats.
There are several ways to get this home:
Do not salt the dish if you add smoked salt or a cube of broth.
There is another option: put the head or tail of smoked fish, it can even be just a peel.
If you do not have any of the listed ingredients to add flavor, do not despair, without them the dish will also turn out delicious.
An appetizing appetizer of fish trifles can be made with the head and even with scales, since with prolonged heat treatment all the bones will become soft, and you won’t even feel the scales.
You can gut it in the usual way, ripping open the abdomen and removing the insides. If you want to remove the head from the fish, cut it from the back at the base, but not to the end, but so as to separate the ridge. Better to do it with scissors. Next, we take our head and tear it off, pulling out all the insides. Then rinse the fish well.
To prepare 1 kg of small roach or bleak you will need:
1. In a glass of boiling water, brew strong tea and leave to cool completely.
2. For cooking, you need a pan with a thick bottom or a deep stewpan. At the bottom of the pan put evenly washed husks from onions. It will give color and aroma, protect the dish from burning. Add bay leaf. On top of the husk, lay the fish firmly and gently with the back up in layers, add salt and pepper. The container should not be filled to the brim to avoid overfilling during boiling.
3. Pour tea leaves and butter so that the contents in the dishes are covered. Put the pot on a small fire. Once the liquid boils, reduce the heating temperature to a minimum. A divider can be placed on the gas stove.
4. Sprats need to be cooked for about three hours under the lid. If the liquid is greatly reduced in volume, add a little vegetable oil in half with boiling water.
In finished sprats, the bones should be soft. Let the dish cool in the pan, put the sprats on a plate or in a container. They can be stored in the refrigerator for one week.
At home, a delicious snack can be prepared in the oven.
This method is characterized in that:
It is necessary to take a container with walls and a bottom with a thickness of at least 0.6 mm. The thicker the walls, the more evenly they heat up and retain heat, and the contents are prepared from all sides. It can be a cast iron gooseneck, glass baking dishes.
Ingredients per 1 kg of river fines:
1. Wash onion peel with water, put in a saucepan with tea leaves and pour boiling water (300 ml). Insist until cool. Strain through a sieve.
2. At the bottom of the mold lay the fish in layers, back up. Add salt and pepper to each layer, put spices. Dishes should be filled in two-thirds.
3. Pour oil and husk infusion with tea. If the liquid does not cover the fish, add water. Close the form tightly with a lid or foil in two layers, put in an oven heated to two hundred degrees.
4. After about a quarter of an hour, during this time the contents of the ducklings should reach a boil, reduce the temperature to 100 - 120 degrees. Cook another half or two hours, checking the appetizer for readiness.
5. In the manufacture of sprats in the oven, you can add the aroma of smoke. To do this, you need a handful of sawdust, shavings from hardwood or several dry twigs. 15 minutes before the end of cooking, remove the lid or foil. Sawdust put on foil or tin, set fire and extinguish so that smoke starts, then place them on the bottom of the oven. For a quarter hour, the aroma of the haze soaks the contents of the dishes. This method is recommended only for the kitchen, where there is a good cooker hood.