As they say: a pot-bellied trifle ... But what a delicious one! And very useful.
After all, sprat, anchovy, sprat - a huge reserve in meeting the body's needs for calcium, and the importance of this element for health can not be overestimated. The whole person - from the tips of the hair to the tips of the nails - depends on the uninterrupted supply of this element. It is involved in the formation of bone tissue, which means control over a slender beautiful posture, beautiful teeth are formed under its influence. Calcium also contributes to the health and beauty of hair and nails. Especially important is the uninterrupted supply of calcium to the bodies of children, the elderly and women of all ages. It should be noted that during pregnancy and feeding, the mother “automatically” transfers “her” calcium to the child.
In addition to calcium and phosphorus, fresh fish that is not exposed to high temperatures during cooking contains a valuable fatty acid - "OMEGA-3", which contributes to the prevention of heart disease. It is the use of this type of unsaturated fat that scientists explain the low rate of heart disease and paralysis among Greenlandic Eskimos and Japanese fishermen.
I offer you several ways to cook this tasty and healthy fish.
Choose according to your taste!
1st METHOD: BAKED WITH LEMON AND SPICY HERBS.
INGREDIENTS:
1kg small fish (capelin, sprat)
2 cloves of garlic
parsley, dill, mint, basil, thyme (1 tbsp each)
zest of 0.5 lemon
1.5 lemons
4 tbsp olive oil
salt.
COOKING METHOD:
To clean the fish - I tear off the heads and the insides are removed along with the head. Wash and dry with paper towel. Salt and refrigerate for 1 hour.
Squeeze the garlic through a press, finely chop the greens.
Lubricate the refractory dishes with oil, put the fish with herbs, sprinkle with zest, pour over the juice of half a lemon, olive oil. Place slices of lemon between the fish.
Bake in a preheated oven at t180 * C - 20 minutes.
2nd METHOD: SPRATS IN TOMATOES.
INGREDIENTS:
500 gr sprats
100 ml tomato juice
1 medium onion
2 cloves of garlic
1 coffee cup olive oil
salt, peppercorns
a pinch of sugar
1/2 tsp oregano
parsley
COOKING METHOD:
Clean and wash the sprat. Drain in a colander to remove excess liquid.
Cut the garlic into slices.
Grate the onion on a coarse grater. Mix with tomato juice and spices and olive oil (reserve a little for shape).
Lubricate the baking dish with a little olive oil, put the sprat and garlic cloves. Cover with tomato sauce.
Bake in preheated oven at 180*C for 30 minutes.
Serve sprinkled with parsley.
3rd METHOD: GAVROCHE BEAUTIFUL (sprat in wine):
INGREDIENTS:
500 gr fish
1 dec. l. oregano
1.5 st. l. olive oil
50 ml white table wine
salt, pepper (ground chili).
COOKING METHOD:
Heat the olive oil in a deep frying pan (saucepan). Put the prepared fish, salt, pepper, sprinkle with oregano and pour wine.
Bring to a boil over high heat, DO NOT cover with a lid - the alcohol should evaporate (when the lid is covered, the taste of the finished dish will deteriorate. It will be bitter).
Reduce heat, cover the saucepan and cook for 15-20 minutes.
Serve the fish sprinkled with fresh herbs.
4th METHOD (one of my favorites): FRIED SMALL.
Roll the fish in flour (I put it in a plastic bag, pour flour into it, twist and shake the bag. As a result, the fish is evenly covered with flour and wash one plate less).
Fry in hot oil until golden brown...
Mmm, the main thing is to stop in time ...
Good appetite!!!
in a frying pan sprat, laid in 1 layer, fry: 2.5 minutes on each side.
In a slow cooker fry the sprat on the "Baking" mode for: 5 minutes on each side.
How easy it is to fry a sprat
Products
Sprat - half a kilo
Flour - 2 tablespoons
Vegetable oil - 3 tablespoons
How to fry sprat
1. Defrost sprat, wash under running water.
2. Put the sprat in a disposable bag, add 2 tablespoons of flour, salt and pepper.
3. Shake the bag so that the flour, salt and pepper are evenly distributed.
4. Heat up the pan, pour vegetable oil.
5. Put the sprat, fry for 2.5 minutes over high heat.
6. Put the fried sprat on a paper towel to allow excess fat to drain.
Serve the fried sprat hot.
How to extinguish a sprat
Products
Sprat - half a kilo
Dill - 1 bunch
Lemon - half
Tomato juice - 1 glass
Vegetable oil - 2 tablespoons
Salt - 1 heaping teaspoon
Pepper - 1 teaspoon without a slide
How to stew a sprat
1. Sprat, if it is frozen, defrost, wash and let the water drain.
2. Do not gut small sprats, large ones - to taste, not necessarily.
3. Heat a frying pan over medium heat, pour in the oil.
4. Wash the dill, dry and chop finely.
5. Put the sprat in the pan, sprinkle with salt and dill, fry for 2 minutes and turn over.
6. Pour in tomato juice - the liquid should completely cover the sprat, you can add water.
7. Add ground black pepper, simmer over low heat for 15 minutes.
8. Sprinkle the finished stewed sprat with lemon juice.
Serve hot.
GAVROCHE
(He is sprat, sprat, anchovy) fried, stewed, baked
Larisa - Glaros: As they say: a pot-bellied trifle ... But what a delicious one! And very useful.
After all, sprat, anchovy, kilka are a huge reserve in meeting the body's needs for calcium, and the importance of this element for health can hardly be overestimated. The whole person - from the tips of the hair to the tips of the nails - depends on the uninterrupted supply of this element. It is involved in the formation of bone tissue, which means control over a slender beautiful posture, beautiful teeth are formed under its influence. Calcium also contributes to the health and beauty of hair and nails. Especially important is the uninterrupted supply of calcium to the bodies of children, the elderly and women of all ages. It should be noted that during pregnancy and feeding, the mother “automatically” transfers “her” calcium to the child.
In addition to calcium and phosphorus, fresh fish that is not exposed to high temperatures during cooking contains a valuable fatty acid - "OMEGA-3", which helps prevent heart disease. It is the use of this type of unsaturated fat that scientists explain the low rate of heart disease and paralysis among Greenlandic Eskimos and Japanese fishermen.
I offer you several ways to cook this tasty and healthy fish.
Choose according to your taste!
1ST METHOD:
FISH BAKED WITH LEMON AND HERBS
INGREDIENTS:
1kg small fish (capelin, sprat)
2 cloves of garlic
parsley, dill, mint, basil, thyme (1 tbsp each)
zest of 0.5 lemon
1.5 lemons
4 tbsp olive oil
salt.
COOKING METHOD:
To clean the fish - I tear off the heads and the insides are removed along with the head. Wash and dry with paper towel. Salt and refrigerate for 1 hour.
Squeeze the garlic through a press, finely chop the greens.
Lubricate the refractory dishes with oil, put the fish with herbs, sprinkle with zest, pour over the juice of half a lemon, olive oil. Place slices of lemon between the fish.
Bake in a preheated oven at t180 * C - 20 minutes.
2nd METHOD:
SPRATS IN TOMATOES
INGREDIENTS:
500 gr sprats
100 ml tomato juice
1 medium onion
2 cloves of garlic
1 coffee cup olive oil
salt, peppercorns
a pinch of sugar
1/2 tsp oregano
parsley
COOKING METHOD:
Clean and wash the sprat. Drain in a colander to remove excess liquid.
Cut the garlic into slices.
Grate the onion on a coarse grater. Mix with tomato juice and spices and olive oil (reserve a little for shape).
Lubricate the baking dish with a little olive oil, put the sprat and garlic cloves. Cover with tomato sauce.
Bake in preheated oven at 180*C for 30 minutes.
Serve sprinkled with parsley.
3RD WAY:
GAVROCHE KRASATO (sprat in wine):
INGREDIENTS:
500 gr fish
1 dec. l. oregano
1.5 st. l. olive oil
50 ml white table wine
salt, pepper (ground chili)
COOKING METHOD:
Heat the olive oil in a deep frying pan (saucepan). Put the prepared fish, salt, pepper, sprinkle with oregano and pour wine.
Bring to a boil over high heat, DO NOT cover with a lid - the alcohol should evaporate (when the lid is covered, the taste of the finished dish will deteriorate. It will be bitter).
Reduce heat, cover the saucepan and cook for 15-20 minutes.
Serve the fish sprinkled with fresh herbs.
4th METHOD:
FRIED FISH
Roll the fish in flour (I put it in a plastic bag, pour flour into it, twist and shake the bag. As a result, the fish is evenly covered with flour and wash one plate less).
Fry in hot oil until golden brown...
Mmm, the main thing is to stop in time ... And let them say that there are fewer vitamins, and there are a lot of calories ...
Good appetite!!!
P.S.
And it is very wonderful to add red bell pepper to the fish with tomato in the sauce - the flavor will be awesome!
I ALSO LOVE ANY FISH, BUT IF YOU COOK HERRING IN THE OVEN, THIS IS NOT A USUAL TASTE AND YOU DO NOT NEED ANY FISH, IT IS PREPARING VERY SIMPLY.
TAKE HERRING, OF COURSE WASHED AND GUTTED, AND LET MILK OR CAVIAR REMAIN INSIDE,
THEN GROUND WITH SALT FOR TASTE AND SUBSTRATED WITH MAYONNAISE,
THE PAN IS LUBRICATED WITH RUST. OIL AND AT 180-200 o IN THE OVEN, THE TASTE IS AWESOME!!!
BAKE 30 MIN. TO GOLDEN COLOR...
http://4vkusa.mirtesen.ru/blog/43250951943/GAVROSH-(On-zhe-kilka,-tyulka,-anchous)-zharenyiy,-tushenyiy,-za?from=mail&l=bnq_bn&bp_id_click=43250951943&bpid=43250951943&page=1# comments
Ingredients:
salted sprat
vegetable oil
How to cook:
Usually in the morning, getting ready for work, I turn on the TV. And under his "chirping" I wash myself, cook breakfast, put myself in order. And, of course, I listen to the news and get interesting information. Recently, this program has a rubric about culinary recipes from restaurants or from some celebrities. I have already tried one recipe, and posted it here - "ham in kvass". And here again I saw an interesting, in my opinion, recipe. It is simple but original. And so I present it to you.
First you need to buy a sprat in the store. It turned out that it was not so easy to do. As for evil, this sprat disappeared and the trace! I had to go shopping for a week in search of this fish. And now - cheers - the sprat was brought to one supermarket. I immediately bought two packs. And she didn't regret it. Both cans went into action.
First of all, the sprat must be cleaned from the insides.
And soak in milk for half an hour. This is necessary to remove excess salt. I must say right away that I forgot to soak the first portion. And as a result of my oversight, the sprat turned out to be terribly salty! Therefore, if you decide to cook a kilechka in this way, do not be lazy, let it "swim" in milk.
After "bathing" it is necessary to dry the fish with a napkin.
Now just roll in flour and in a frying pan heated with oil.
Fry on both sides until browned.
That's all!
You can eat like that, or you can cook mashed potatoes for the sprat - they did it in the program.
Eat!
I also cut a fresh cabbage salad for the sprat. He also fit in very well.
Oh, and don't forget the beer! How sprat and without beer!
