Zhannochka
Can you please tell me, I have a cartoon pressure cooker, and there is no stewing mode, how long does it take to cook the fish? And which mode is better to choose, there is a mode of jellied meat, meat, chicken, pastries, porridge, fish (rice).
Luysia
Zhannochka, I don't have a pressure cooker, so I'm afraid to tell you. Ask around about pressure cookers.

HERE!
NNV23
Did it my way:
-1 kg of capelin, defrost and remove the heads and tails and entrails (you can fold the caviar separately and then add to the fish);
-1.75 tsp salt;
-0.5 tsp citric acid;
- 6-7 peas of black pepper (crush with salt and acid in a mortar);
-2 tbsp. l. sunflower oil from fried seeds;
-1 tbsp. l "Liquid smoke";
-2 leaves of lavrushka.
We put fish and caviar in a slow cooker, sprinkle with salt, pepper and acid, add bay leaf and oil. Extinguishing mode for 2 hours. Eat after cooling, hot fish has a slightly harsh taste.

I recommend everyone to use this recipe. I am doing it for the umpteenth time, an incomparable option! With potatoes young!
irza
Quote: NNV23

Did it my way:
-1 kg of capelin, defrost and remove the heads and tails and entrails (you can fold the caviar separately and then add to the fish);
-1.75 tsp salt;
-0.5 tsp citric acid;
- 6-7 peas of black pepper (crush with salt and acid in a mortar);
-2 tbsp. l. sunflower oil from fried seeds;
-1 tbsp. l "Liquid smoke";
-2 leaves of lavrushka.
We put fish and caviar in a slow cooker, sprinkle with salt, pepper and acid, add bay leaves and oil. Extinguishing mode for 2 hours. Eat after cooling, hot fish has a slightly harsh taste.

I recommend everyone to use this recipe. I am doing it for the umpteenth time, an incomparable option! With potatoes young!

And if you do without liquid smoke? Will it work?
NNV23
irsa, I have not tried it, but I think that it is the liquid smoke that gives the smoked taste
Oca
Many people write about liquid smoke, but what if you hold a fish on sawdust in an AG or a smokehouse? Mom has a mini-smokehouse, idle ... AH also has sawdust.
variety
Today I scrambled such in a cartoon for a kilo of herring (or capelin? No, after all, it seems, it was a herring). I did everything according to the recipe, I did not add liquid smoke (I think that with this chemistry then it is not worth it and bothers with homemade ones - you can buy it in the store). She extinguished for three hours - so that they would probably be extinguished
I liked it, but, as for my taste, it would be better to have less salt.
My other half rejected, said that they never looked like store sprats, and their oil was completely non-oily, and they themselves stink of fish (and what, I wonder, should the fish still smell like? and does not stink, but marinade). In general, the male part was unhappy. Of all our fish, she loves only fried sausage, and, of course, sausage (I just can't wean him from a store sausage - just turn away, and he already eats it from his mother !!!)
Well, figs with her, with this part, I'm so very much
TOTAL: THANKS to the author for the recipe !!! I will repeat, try to reduce the salt and add lemon juice. She left to press the "Thank you" button.
Mrs. Addams
I tried the recipe, though I changed everything. By the method of exclusion and replacement of ingredients - for 1 kg of unpeeled capelin, a small amount of water was enough, 2 tbsp. l. vegetable oil and 2 tbsp. l. soy sauce - it turned out very good both in appearance and taste. Luysia, thanks for the idea!
Oca
Today we have fresh crucians, put in 2 MV: with black peppercorns, bay leaves, rast.butter and lemon, sprinkled with Adyghe salt (with garlic); in the second MV, the salt is ordinary, but from the spices paprika, basil, coriander, lemon (as they write here, so that the taste of oil is removed). There is no black tea, only a flower one was found. She put it to stew.

You definitely don't need to pour water? Ahh, the fill is 250 mg of water ...

So, I added a little water, but still there was a lot of liquid - the juice came out of the fish and it swam in the broth. It tasted unusual, but something was wrong, probably because of river fish, some kind of fresh one turned out and there were a lot of bones, they did not soften in 3 hours, although the fish were as long as a palm and less.
Levycja
Quote: Mrs. Addams

I tried the recipe, though I changed everything. By the method of exclusion and replacement of ingredients - for 1 kg of unpeeled capelin, a small amount of water was enough, 2 tbsp. l. vegetable oil and 2 tbsp. l. soy sauce - it turned out very good both in appearance and taste. Luysia, thanks for the idea!
I understand that you cooked the fish without gutting it? Specify pliz.
Mrs. Addams
She cooked, of course, gutted. Just a store pack of frozen capelin was 1 kg. There was no need to weigh the cleaned. But according to the experience with chilled smelt - cleaning is about 1/3 of the weight of unpeeled fish.
Levycja
Why did I ask, we have her * they are not gutted, they just salt, roll in flour and in a frying pan. They clean when they eat.
Edems
And someone tried to make sprats exclusively in oil?
Tumanchik
chic recipe. REAL SPRATES. prepared 0.5 kg of capelin for a sample. on stewing for 1.5 hours in a pressure cooker - the very thing. in addition to the one indicated in the recipe, I added: lemon on the tip of a knife. but BIG SALT next time I WILL REDUCE THE RATE. from spices: white pepper and allspice. dip each fish in the brine first, and then put it! then the skin is even and the fish are beautiful one to one.
thanks to the author!
Home sprats in a multicooker Panasonic SR-TMH 18
ket66
Tumanchik, the beauty.
Tumanchik
Quote: ket66

Tumanchik, the beauty.
but how tasty !!! I'm generally not very sprats. and then well, how to drink water)))))))))))
Myrtle
Tumanchik, Irishka such beauty and at night. AAAAAAAA)))) I went to the kitchen, I'll chew something.
Tumanchik
Natalia, yes, while I was uploading the photo myself, I sharpened the boutique. Delicious! and cook quickly. For example, I never clean capelin. There are also caviar lope !!!!!!!!!!
Myrtle
Quote: Tumanchik
For example, I never clean capelin. There are also caviar lope !!!!!!!!!!
Crochet
Quote: Admin
I also made a capelin in a slow cooker, just a little differently
https://Mcooker-enn.tomathouse.com/in...36838.0

Tanechka, according to the link given by you about sprats, alas, there is nothing ...

And so I wanted to see how you cooked them ...

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