Many people know such fish as bleak. She has small dimensions (an average of 12-15 centimeters in length and 60 grams of weight). Bleeding does not have much commercial value and is often used as bait for catching larger fish. It is also used in cooking. Especially those who enjoy fishing. Sprats are prepared from it. Also, this fish is used dried and as a filling for pies. From bleak, sprats are very juicy and tasty. Therefore, we suggest today to learn how to cook this dish at home. Moreover, there is nothing complicated here.
Sprats from bleak: a recipe for a slow cooker
If you are a happy owner of a kitchen miracle assistant, then you probably know that it can be used to prepare a wide variety of dishes. However, many people do not even suspect that with the help of a multicooker you can even make homemade sprats. The recipe for such a dish is quite simple, in this regard, even novice housewives can easily master it. So, first of all, we offer to decide on the products necessary for cooking.
Ingredients
To prepare homemade sprats from bleak, we need the following products: a kilogram of fish, large-leaf tea - 10 teaspoons or 10 bags, 400 ml of boiling water, a quarter cup of vegetable oil, coarse salt - one tablespoon, seasonings (black pepper, cloves and bay leaf ) and optionally a couple of spoons of soy sauce. We note right away that delicious sprats can be prepared not only from bleak, but also from other varieties of medium-sized fish, such as sprats, mackerel, saury, etc.
Cooking process
As already noted, it is quite simple to make sprats from bleeding. To start, we brew tea and leave it to insist. Carefully wash the prepared fish, separate the heads and remove the insides. Then we shift the bleak into the bowl of our multicooker. Add spices and salt. Please note that if you use soy sauce, sprats may be too salty. Therefore, it makes sense to add salt and sauce to tea brewing, taste everything and only then mix with fish. So, fill the bleak with tea leaves, add vegetable oil. You can shake the bowl of the multicooker slightly so that the ingredients are evenly distributed. Cover and start the slow cooking mode for two hours. After this time, you should cool the sprats in the multicooker bowl and then transfer to storage utensils. Keep in mind that it is not worth taking out the fish when it is hot, as it will fall apart and lose its appearance. From the bleak, sprats are very tasty. They will definitely take a worthy place both on the daily dining and on the festive table. Enjoy your meal!
Sprats from bleak: a recipe for cooking in the oven
Of course, the easiest way to cook this dish in a slow cooker. However, if you have not yet acquired this miracle of technology, then you should not be upset. After all, you can cook delicious sprats from bleak in the oven. So, if you decide to treat your household to this dish, then you should prepare the following ingredients.
Essential Products and Cooking Process
To prepare sprats from bleak you will need: actually fish, sunflower oil, black pepper (peas), strong tea, bay leaf and salt.
First, clean the fish from scales, remove the head and entrails, and rinse thoroughly. We put two or three tea bags and foil on top in a ducklifter or other pre-cooked dishes with a thick bottom. Then add the bleak. It is very important to spread the fish belly down in one layer. Otherwise, the dish may turn into porridge. Add pepper and bay leaf. Then lay out another layer of bleak. Make sure that the height of the fish does not exceed two-thirds of the sides of the dishes, otherwise the oil will boil and burn during cooking.
We make strong tea. Add two small spoons of salt to it. Stir and pour into the duck bowl. Add vegetable oil in such a way as to completely cover the bleak. We put our dishes on a slow fire and cook for 20 minutes without covering. At this time, we heat the oven to 160-170 degrees. After 20 minutes, we send the duckweed into it, having previously closed it with a lid. We keep our future sprats in the oven for four hours. After this time, add a couple of tablespoons of liquid smoke to the dishes and again send to the oven for an hour and a half. The finished dish should be cooled and only then transferred to containers or other utensils for storage. From bleak, sprats are very tender, tasty and fragrant. At the same time, fish bones soften and are not felt. You can be sure that without exception your guests and household will be delighted with this dish and will surely ask you to share the recipe for its preparation. Enjoy your meal!