Sprats in a Multicooker
by Editorial Staff
Traditional sprats are a favorite “nostalgic” snack. Making sprats at home is easy and completely inexpensive if you have a multicooker.
Cook: 2 hours 10 mins
Servings: 10
Ingredients
- Capelin, fresh or frozen – 1 kg
- Black tea – 5 tablespoon. or 10 sachets
- Sunflower oil – 0.25 cups (50 ml)
- Salt – 1 tablespoon
- Black peppercorns – to taste
- Bay leaf – to taste
Ingredients
- Capelin, fresh or frozen – 1 kg
- Black tea – 5 tablespoon. or 10 sachets
- Sunflower oil – 0.25 cups (50 ml)
- Salt – 1 tablespoon
- Black peppercorns – to taste
- Bay leaf – to taste
Directions
- Prepare all the ingredients for making homemade sprat.
- Defrost capelin, if necessary, peel. Remove the heads and cut the abdomen up to the second fin, clean the entrails of the fish.
- Place the tea in a bowl or teapot and pour a glass of boiling water over it. Leave to brew for 10-15 blinks.
- Strain the tea infusion, add vegetable oil and salt to it, stir until the salt dissolves.
- Place the fish on the bottom of the multicooker bowl in a neat order, so it will be easier for you to get it out so that the fish remain intact
- Pour the tea infusion over the fish. Add pepper and bay leaves.
- Turn the multicooker on to the “Stew” mode and cook the sprats in the multicooker for 2 hours.
- At the end of the time, turn off the multicooker and leave the sprats in the multicooker until they cool completely, only then carefully remove the fish and transfer to a storage container in the refrigerator.
- Serve homemade sprats on brown bread and butter sandwiches. This is delicious!
Bon Appetit!
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