There are many dishes that have their own interesting history. Capelin skeleton is one of those. This dish was previously prepared from freshly caught small things. Once upon a time, fishermen made a dish right on the shore - after all, small fish also had to be capitalized somewhere, and I wanted to eat. In addition, the cabinet recipe from capelin or other small fish is simple to implement, and the dish itself turns out to be tasty, fragrant, hearty, mouth-watering.
Today's realities
Now, capelin cabbage has been served even in some fish restaurants. But for friends or family you can always cook it in the kitchen. It turns out cool and fast. It is good to serve boiled potatoes with hot fish, but cold fish is optimal as a snack for a foamy drink. Well, are you ready to try? Then let's get started!
Ingredients
The products necessary for cooking are not particularly difficult and expensive. The main things that we need:
- a pound of capelin (fresh or frozen);
- a pair of large onions;
- spices (bay leaf, allspice and black pepper, peas, a little cinnamon);
- salt and sugar;
- lemon juice;
- lean oil.
Yes, and do not forget the highlight: brewed black tea in the amount of one or two large spoons. Now we proceed directly to the preparation of the dish.
Scaffold of capelin recipe with photo (step by step)
We wash the fish in running water. If a fresh-frozen product is used, then it is initially defrosted naturally, and not under hot water or in the microwave. Gutting capelin is not required.
Pour salt and sugar into a bowl, add cinnamon (just a little). Previously, fishermen did well without this spice, but it is worth noting that it gives the dish a special taste. After squeezing the juice out of half a lemon.
At the same time, we brew black tea - stronger. We filter it from tea leaves and pour it into a bowl with spices and lemon. A couple of tablespoons is enough, but pay attention: the welding must be strong!
When it cools down, add vegetable oil to the dressing (also a few spoons - by eye).
Peel the onion and cut into half rings.
Prepared capelin or any other small fish, lay in a layer on the bottom of a deep pan. And on top - a layer of onion, cut into half rings and a couple of laurel leaves. Then again a layer of fish - a layer of onions with laurel.
All this is filled with the previously prepared filling. And on top we place a plate according to the size of the pan, pressing the top layer (you can use a smaller lid from the pan). This is done in order to prevent the fish from “jumping” when it is cooking.
We put on a small fire and cook for about half an hour or forty minutes. In principle, the dish will be ready in 20 minutes, but we need to ensure that the bones become soft and the capelin can be eaten whole without removing the ridge.
How to taste?
The capelin skewer is ready to eat. Serve hot, sprinkled with fresh herbs (dill, for example), garnished with a slice of lemon. As a side dish, you can confidently use boiled potatoes (suitable even in uniforms), rice and vegetable salad. And if it remains, then you can use the cabinet from capelin (a recipe with a photo is attached) and in cold form. Such a fish is suitable as a great snack for a cool beer. This dish is not a shame to treat guests. Although it is cheap, it’s incredible yummy - you’ll just lick your fingers.
A few facts and recommendations
- Shkara is also mentioned in the literature. For example, the writer Kuprin richly and vividly describes this dish among the Balaklava people (the “Listrigona” cycle). However, there is mentioned a similar dish of mackerel - very tasty, simple, which our great-grandfathers still remember. True, the characters of Kuprin prepare the cabinet in a slightly different way.
- It is best to choose fish fatter for this dish, and the real culinary delicacy is obtained when capelin with caviar.
- By the way, when choosing the main product grandmother's tips may come in handy: fresh fish should be taken in the months where the letter has the letter "p" in the names. For example, January to February, March, April, September or October, November to December - at this time the fish is the fattest, most delicious. And in May, June, July and August, on the contrary, a small thing.
- In principle, fresh-frozen capelin will also go to the cabinet, and some other varieties of small fish are also good. For example, in modern fish restaurants you can often see a similar dish of sultanka, sprats, herring on the menu.
- It is allowed, as a variation, the alternation of capelin layers with layers of very thinly chopped potatoes. Only this root crop must certainly be boiled varieties, and not strong, since this dictates the profile of the dish itself. Some home cooks also add Korean carrots. But still, it’s best not to do this, but to serve a side dish (carrots and potatoes - separately), pouring the broth from under the cabinet.
This dish deserves attention. It has a great taste, and also combines the aromas of spices and tea aftertaste. It can be used not only as an everyday dish, but also offered to guests under a glass of beer.