Sprats from capelin in a slow cooker
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I suggest preparing homemade sprats from capelin in a slow cooker. This way you can cook not only capelin, but also sprat, mackerel, and herring.
I suggest preparing homemade sprats from capelin in a slow cooker. These, of course, are not the original sprats that we are used to. Using this recipe, you can prepare not only capelin, but also sprat, mackerel, herring, and small river fish. Such sprats will be cheaper than store-bought ones and healthier, but they lack the smoked flavor. The composition of spices can be changed to suit your taste. The bones become soft in the finished dish.
Sprats cooked in a slow cooker are perfect for boiled potatoes, for making sandwiches or salads.
Ингредиенты
Frozen capelin – 1 kg
Water – 250 ml
Black tea – 10 bags or 5 tbsp.
Bay leaf – 3 pcs.
Black peppercorns – 8-10 pcs.
Cloves – 3 pcs.
Allspice peas – 4 pcs.
Salt – 2/3 tsp.
Refined sunflower oil - 70 ml
Soy sauce – 3 tbsp.
Рецепт
1. Pour boiling water over black tea, let it brew, and squeeze the tea out of the bags. If I use loose leaf tea, I strain it after steeping.
2. I defrost the capelin, remove the heads and entrails, and wash them well.
3. Mix tea and salt in a bowl and stir. Then I add soy sauce and sunflower oil.
4. Place the fish in layers in the multicooker bowl.
5. I pour the prepared mixture with spices over the capelin.
6. Place the bowl in the multicooker.
7. Close the multicooker lid and turn on the “Stew” mode for 2 hours.
8. Let the fish cool completely in the bowl. I transfer the sprats into a glass jar and fill them with the liquid in which they were stewed.
9. Sprats in the slow cooker were a success!
10. Bon appetit!