Homemade sprat turns out better than shoplifting - that’s a fact! Ambassador sprat at home - the process is incredibly simple, agree, - put the fish in the brine of labor will not be. In this recipe, I spent a little more time, as the sprat cleaned from the heads, skeletons and entrails and filled with oil. It turned out something like anchovy.
Fish fillets well ripened in olive oil look very good on a slice of fresh rye bread, with butter and green onion. Yes, and in the sauce for the salad put a few salty sprat spilka is also possible, a very savory taste is obtained from such seasoning.
It is important to maintain two basic rules - the sprat is in salt solution for at least 3 days, and then at least 2 more days in oil. During this time, the fish, as they say, “will mature” (I don’t know why professionals use this term), but the fact remains - 5 days are required! Then a jar of homemade sprat can be stored in the refrigerator as long as necessary, it is important not to climb into it with a dirty fork.
- Cooking time: 5 days
- Quantity: 600 g
Ingredients for salting sprat at home:
- 1 kg of fresh frozen sprat;
- 220 g of sea salt;
- 1 liter of water;
- 2 bay leaves;
- 120 g extra virgin olive oil.
Method of cooking sprat at home.
Fresh frozen sprat leave overnight in the refrigerator so that it defrosts properly. Then put in a colander, wash under cold water with a tap.
Pour sea salt into stainless steel pot.
Pour water into a saucepan with salt, set it on the stove, boil for 2-3 minutes, cool to room temperature.
Put the sprat in the cooled brine, add two bay leaves, put a flat plate on top so that the fish drowned in the brine.
Put the pan in the fridge for three days.
Three days have passed and you can continue processing. Fold sprat in a colander to pickle stack. Then you have to do is not the most pleasant thing - cleaning fish. I advise you to wear medical gloves, it is painfully resistant aroma of this little thing. So, we cut off the head of the sprat, make an incision along the back, reach the skeleton, then cut off the abdomen with the insides.
From 1 kilogram of sprat will remain approximately 600 g.
We take a clean, hermetically sealed jar and stack the cleaned fillet of sprat in dense layers. Each layer is watered with extra virgin quality olive oil.
Fill the jar to the top, pour out the remaining oil, it will preserve the fish. I advise you to take small banks, it is better to spread sprat fillets in several small containers.
We remove the jar of homemade sprat in the refrigerator, in two days the fish will be ready. However, over time, sprat only tastes better. So do not rush to open!
Classic keen sandwich - we take a thick hunk of fresh rye bread with a crispy crust, spread with cold butter, put a few fillets on top and sprinkle with green onion rings. Homemade sprat ready. Enjoy your meal!
