Homemade sprats in the multicooker Liberty MC-860

Homemade sprats in the multicooker Liberty MC-860

Category: Fish dishes

Ingredients
small fish	1 kg
tea brew	10 sachets
water	250 ml
salt	1 tbsp. spoon (not extra)
vegetable oil	1/2 cup

Cooking method

• Fill:
• Chifir - 1st stage. I filled in 10 teabags 250-300ml. water. Let it brew well. Pull them out and squeeze well.
• As a result, it should turn out 1 st. chifira.
• Add 1 st. l. salt, dissolving it completely and then add 1/2 cup vegetable oil.
• Stir very well to distribute the oil evenly. The fill must be warm.
• Clean the fish, cut off the head and clean the insides.
• Now, in order for the skin on the sprats to remain intact, you need to take one fish at a time, dip it in the filling and put it in a saucepan in layers.
• On steaming, brought it to a boil and put it into stewing mode for 2 hours.
• Then, transfer to a suitable dish and refrigerate. For at least 12 hours, the sprats should be infused before serving.
• Note:
• It is advisable to let the sprats stand in the refrigerator for 5-7 days. So they become very fragrant.
• I strongly advise you to try to cook these sprats, you will not regret

Note

How interesting. Only sprats in cans are usually smoked, what about the taste of smokiness? Maybe add a spoon or two of liquid smoke?

I made such sprats, but really next time I will add a haze very tasty Nadyush thanks for the recipe

How interesting. Only sprats in cans are usually smoked, what about the taste of smokiness? Maybe add a spoon or two of liquid smoke?

Sure you may. But I try to remove all chemistry from food to a minimum. There is already a lot of it in store products .............

I made such sprats, but really next time I will add a haze very tasty Nadyush thanks for the recipe

What beautiful sprats !!! What a smart girl you are !! Bon appetit to your family

Nadiia, I want to try to do it today. Will the capelin be okay? Why bring the steam to a boil, if the stewing mode already involves bringing to a boil first? And 1kg of fish with entrails, that is, the output is less?

Nadiia, I want to try to do it today. Will the capelin be okay? Why bring the steam to a boil, if the stewing mode already involves bringing to a boil first? And 1kg of fish with entrails, that is, the output is less?

here read how we did it by trial and error)))
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=194367.2200
just after 2 hours the bones are not so soft ............... ..... but again, everything depends on your MV
read.

Thank you. I will try.

Now, in order for the skin on the sprats to remain intact, you need to take one fish at a time, dip it in the filling and put it in a saucepan in layers.

If pouring remains in the glass, should it be poured into the saucepan?

Thank you. I will try.

we are waiting with a report

If pouring remains in the glass, should it be poured into the saucepan?

Yes. Of course pour in. And back with a report

(y) I often cook very much, and it helps out often

I made sprats. We liked it very much, thanks. Only now the salt seemed to me a bit too much, for us we need less. Today I will make the second portion, put in a little more than a teaspoon, I think that will be the very thing.

today I made sprats: yahoo: true from herring, but still very tasty (y) everything turned out well they go with a bang we love fish in any form

I put sprats out of sprats now. I specially bought ice cream in the store. I just didn't understand. In a Pressure Cooker, what is "Stewing"? High pressure or no pressure? And then she doubted. I put it on VD for 1 hour. I think my fish won't melt into the trash?

I beg your pardon. Just wait I saw that the recipe for Liberty is 860, but it seemed that for a pressure cooker Liberity 900. Probably in half an hour I'll turn it off, I'll see what happened.

excuse me, didn’t they do the river fish like that? I once heard about a method of preparing small river trifles, which did not need to be cleaned of scales. I just can't find that recipe

Thanks for the recipe!