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Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)

Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)

Category: Fish dishes
Kitchen: italian
Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)

Ingredients

sprat, herring, capelin 800 g
breadcrumbs 100 g
Pine nuts 30 g
capers taste
parsley bundle
olive oil Art. l.
oranges 2 pcs
lemons 2 pcs
salt pepper taste
any spices at will (I have curry) taste
fresh laurel leaves (I have dried) taste

Cooking method

  • This is a Sicilian recipe with my slight modifications. "Sarde al beccafico" are little Sicilian birds that love figs so much that they eat them until they swell and look puffy, just like these little fish in the recipe.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) My fish, we cut off the fins, the head, leaving the tails. We cut the stomach, take out the insides and the ridge.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) Fry the breadcrumbs a little in vegetable oil.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) Lightly chop the pine nuts in a mortar.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) Combine bread crumbs, nuts, chopped parsley and chopped capers, salt and pepper. We mix.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) We fill each fish with a filling. Cut the lemons into thin slices.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) We roll up the fish with a roll, leaving the tails.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) We string fish, lemon slices one by one. If there are fresh bay leaves, insert them. Dried can also be inserted.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) Put the prepared skewers in a greased form, pour over with orange juice mixed with olive oil. Sprinkle with the remaining breadcrumbs.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico) We send it to the oven heated to 200 * C for 20 -25 minutes.
  • We take out the finished fish and put it on a dish.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)
  • Decorate with tomatoes, herbs.
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)
  • Filled sprat baked on skewers in Sicilian style (Sarde al beccafico)
  • Appetizing "shashlik" of small fish with delicious filling. Bon Appetit!

The dish is designed for

2 servings

Time for preparing:

50 minutes

Cooking program:

oven, stove

Crown
What a wonderful recipe and, most importantly, how on time! I just recently bought an electric grill and am now looking for suitable recipes to test my new "toy".
Sprat is unlikely, but in the near future I will definitely buy a capelin, cut it, stuff it and bake it on skewers.
The dish is original and looks very appetizing!
MariS
Galina, Thank you! I'm glad that I liked the recipe. Successful testing of the new toy and I will be very pleased if I like the fish.

The original recipe included anchovies (replaced with capers) and raisins. Try different ways on occasion.

Admin
An interesting recipe for a fish I'm going to cook everything, but I can't find the fish I need An interesting combination of crackers, pine nuts and raisins
In the original, the fish is baked on the grill, this is street food in Sicily

Marina, Thank you!
MariS
Yes, the right fish for this recipe is hard to find! Glad to have dropped by, Tanya!

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