I won't buy any more sprats in the bank! This is the reason why you should do the same. Bashny.Net

Can of sprat From the store - a product with intrigue. After all, you never know for sure what will be under the lid: appetizing fish carcasses or something vague and falling apart.





"Site" He knows how to protect himself from any disappointment, and homesprat. The composition of them is exceptionally natural, and you can not tell the taste from the shops.





Sprats at home Ingredients

• 1 kg of capelin (pilki, salaki)
• 0.5 tbsp vegetable oil
• 1 tbsp salt
• 2 tbsp with top dry tea brewing
• 2 tbsp boiling water for brewing
• 4 black pepper peas
• 4 peas of sweet pepper
• 3-4 bay leaves
• husk

Preparation

1. Frost the fish, wash it, let the water run. Cut off your heads and tails, gut it. You can make sprats from whole fish, but it's for your taste.
2. Pour the boiling water and let it brew, leave it cold.
3. Onion husk Wash, pour a glass of water and put on the fire. After boiling, boil on low heat for 15-20 minutes. Both tea and a cooled decoction of onion husks.
4. Tightly put the fish in the harmonica in the heat-resistant dishes. Put black pepper peas and bay leaves there. Pour the fish with oil.
   
   
   
5. Pour tea brewing and a decoction of onion husk into one dish, in the resulting "cocktail" salt solution. Pour the fish with this solution.
   
   
   
6. Send dishes with fish into the oven, heated to 150 degrees. When the liquid boils, lower the temperature to 120 degrees: the fish should languish, not cook. This will take 1.5-2 hours.
7. After cooling, transfer the finished sprats to a suitable container and pour the sauce remaining after baking. In the refrigerator, such fish can be stored for up to 6 days.

Fragrant, golden, stunningly tasty fish - perfect for cooking festive sandwiches and salads!





Multi-warfare - the perfect device for making sprat. Just to do: put all the ingredients in the pan of the device, fill with a pour and set the "Extinguishing" mode for 45 minutes.

Your friends just need to know this recipe, share it quickly!