Home sprats in a multicooker Panasonic SR-TMH 18

Home sprats in a multicooker Panasonic SR-TMH 18

Category: Fish dishes

Ingredients
Small fish (I had capelin)	1 kg
Black tea	10 tsp
Salt	1 tbsp. l.
Rast. refined oil	1/2 tbsp.
Spices for fish
Bay leaf
Liquid smoke (without it)	incomplete art. l.

Cooking method

• Brew strong tea in 300 ml of boiling water. Then strain. You should get 250 ml of very strong tea (infusion).
• Add salt to the tea. Stir. Then add vegetable oil and spices. And stir again. Let's get a warm oil-tea filling.
• Peel the fish, cut off the head, remove the insides, wash.
• Add some pouring to the fish bowl. Mix well so that each fish is greased with it.
• Then fold the fish in even rows into the multicooker saucepan. Fill with the remaining fill. Simmer on the Quenching mode for 2 hours.
• Leave to cool until completely cooled and only then shift (cold fish keeps its shape better and breaks less).
• Keep refrigerated.
• They say that after a few days it becomes even tastier, but we could not verify this.
• If you add spices that contain salt, then reduce the amount of salt (I oversalted a little).

Note

A recipe based on the recipes from the Good Kitchen website.

I have no photo yet, then I will settle down with a recipe. And then I'll arrange it as needed.

A recipe based on the recipes of Good cuisine.

Krosh Photos

Good evening!

Yesterday I made capelin according to your recipe.

I did not put the tea leaves on, since it does not affect the taste.

I added three thin slices of lemon. From the seasonings I put dry garlic, sweet paprika, cumin, coriander, black pepper and basil.

I liked the result, I recommend it to everyone!

[Edems,]

Edems, glad you like the recipe!

Tea brewing is added to:

- get a golden brown color of the fish,

- the fish did not fall apart after stewing, but remained intact (there are tannins in tea leaves);

- well, it still changes the taste, especially if you do not lay down liquid smoke.

My family assessed positively - they said that real sprats turned out!
I had a capelin with caviar, quite large. I put it a little less than 2 hours - it was extinguished perfectly. From the spices I added ground pepper, coriander with peas and a couple of lavrushka (crumbled with my hands).

Lucia, I made sprats, I confirm that after a few days they became even tastier. I did it in a slow cooker, added like Elenka69 in the recipe about fish, half a teaspoon of citric acid so that the fish were dense and keep their shape. It turned out well! Only at first, I could feel the taste and smell of tea.

[neutralizing the taste of vegetable oil]

I added, like Elenka69 in the recipe about fish, half a teaspoon of citric acid so that the fish were dense and kept their shape.

I also made a capelin in a slow cooker, just a little differently
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

I report - lemon is needed in fish for neutralizing the taste of vegetable oil, otherwise the fish will be sugary from the taste of the oil, and will have a very bad effect on the taste of the fish.
And small fish anyway loses its shape and cracks from heat treatment, because it is small and delicate.

Really fish tastes better for 2-3 days !!!!!

On account of the fact that the fish breaks small, I agree.
And as for citric acid, I read that it is precisely for density that it is needed, they also add it to stewed fish under "canned food in its own juice", which is stewed quite without oil.
Maybe I'm wrong ...

Girls, I'm glad you tasted it!

Next time I'll try to add a little "acidity" (lemon or citric acid).

I did not feel the taste of tea at all, maybe because I added liquid smoke.

And what a wonderful salad you get with this fish!

[Gabi, Krosh,]

Gabi, Krosh, I'm not intriguing at all, honestly

There is no recipe as such: I just did it from the leftovers, which was found: boiled eggs, fish, fried mushrooms, cheese, green onions ,.

Eggs, grate cheese, chop onion and fish. Fold everything in layers, grease each layer with mayonnaise (apply a mesh from a bag of mayonnaise with a cut corner).
Top with fresh cucumbers in small pieces and parsley. WHOLE RECIPE!
You can wash the refrigerator!

[Luysia]

Luysia
Finally, my turn came to your fish:

🔗

Pets are delighted! I liked the fish very much! Thank you so much on behalf of my entire family!

[Crochet]

Crochetwhat handsome men! And whole ones!
All are equal, as if by selection ...

Pets are delighted! I liked the fish very much! Thank you so much on behalf of my entire family!

Eat to your health!

[Crochet]

Crochet, the fish are handsome!
And from "whom" did you make? Capelin? I don’t recognize the breed!

[Luysia]

LuysiaThank you for reminding me of this recipe. A very long time ago my grandmother made such sprats. Om-Nom-nom. For a fresh toast, there are more small sprats (I am writing, and salivation is increasing) ... Only we did not add liquid smoke. And in general, I watched the program that he was harmful (and why poison yourself, IMHO)

[Crochet]

Crochetwhat handsome men! And whole ones!
All are equal, as if by selection ...

Luysia
Mercy for the compliment ...

Crochet, the fish are handsome!
And from "whom" did you make? Capelin? I don’t recognize the breed!

Elenka69
Thanks ... Yeah, from the capelin. True, gut 2 kg. capelin is not for the faint of heart ...

True, gut 2 kg. capelin is not for the faint of heart ...

Exactly, in my opinion, this is the only significant disadvantage in this recipe.

To preserve the nerves, you need to prevent the fish from completely defrosting, but only a little, then the cleaning process is slightly simplified.

[Luysia]

To preserve the nerves, you need to prevent the fish from completely defrosting, but only a little, then the cleaning process is slightly simplified.

Luysia
Ah, that's where the dog is buried! And I, on the contrary, "clever and intelligent", gave the capelin a good defrost and only then started gutting ...

P.S.Luysia, if I once again "subscribe" to the preparation of sprat, I will definitely use your advice, thank you! My husband (the biggest lover of sprat in our family) has already warned that I will gladly cook this fish for him more than once, but with one very little condition ... he is engaged in cutting ... it becomes especially fun when you know that my husband and the kitchen these are two polar concepts ... we even cut off bread exactly until we learned ...

[Crochet]

it becomes especially fun when you know that my husband and the kitchen are two polar concepts ... we even cut off bread exactly until we learned ...

Crocheti have the same story

[Crochet]

Crocheti have the same story

Mila007
I sympathize ...

[Crochet]

Crochet, nooo ... Let it be better not to intermeddle ...
The best help is not to get in the way
And I have already found something to do ... Sitting on bed linen .... Advice from the Summer Resident! Now his "doing nothing" came in handy!

I wanted to lay out the recipe, but it already exists! I just added prunes and a little vinegar (Modena). In fact, everything is the same, side view

[Tatyana]

Tatyana, how beautiful!
Probably, prunes give smoked aroma and taste. Need to try...

Tan, look - hurt yourself or "hold me seven" !!!

Elenka69, Gasha, girls! It's too early for us to reproduce real sprats. We had a proverb in childhood: She is not Venus, but there is something venereal in her. The same can be said about such "sprats". One joy is homemade food. With those distant sprats, these did not lie near. Whoever says what is not bad, but not sprats. And I still feel the tea.

I made these sprats ...I beg your pardon, no one is offended, please ... horror, how I did not like this fish with the taste of tea ... brrr .... also salty, horror.

Now we have to throw it away.
And can someone tell me how you can use it? Can I mix it with something?

I will definitely buy fish, only from the experience of communicating with fish, I would advise not to clean the fish, as with smoking, this will preserve moisture and strength

And can someone tell me how you can use it? Can I mix it with something?

Can you make classic sandwiches: anoint a loaf with mayonnaise mixed with garlic, a piece of pickled cucumber, sprat, a piece of boiled egg. Try one bottle, and if it does, then still do

Thank you! I'll try.
I was still thinking, what kind of paste can I make with garlic? Maybe garlic will overwhelm this taste?

Everyone has different tastes, and what tastes good to someone may be the other way around.

I tried to do it with tea, I didn’t like it. The boiled fish turned out to have a taste of tea (I am picky about tastes). 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.

[Chile,]

Chile, those who feel the taste of tea can do without it.

It's good that you found a variation of this recipe that you liked.

So all the cimus is in a light smoked aftertaste. As I understand it, tea has been adopted as a harmless substitute for "liquid smoke". Only now the idea came up - Lapsan Souchon can be used (Lapsang Souchong is different), it has a pronounced taste, it may work.

[Chile]

As I understand it, tea has been adopted as a harmless substitute for "liquid smoke". Only now the idea came up - Lapsan Souchon can be used (Lapsang Souchong is different), it has a pronounced taste, it may work.

I used the tea along with liquid smoke.

Tea brewing is added to:

- get a golden brown fish color,

- the fish did not fall apart after stewing, but remained intact (there are tannins in tea leaves);

- well, it still changes the taste, especially if you do not lay down liquid smoke.

Chile, the idea of ​​using Lapsan Souchon tea instead of liquid smoke has the right to life, I’ll even say more girls have already used it, it turned out delicious. True, it was in the recipe Cold smoked mackerel at home.

I could not resist, and did too. I pinched off a piece - very tasty! But we will wait until tomorrow, when they cool down, get stronger and will be out of the refrigerator. Made from pollock (not enough, because the test of the feather). The recipe is based on this thread. In general, on the eye and licking your finger. (I have such a method - I make all the marinades so that it tastes good to me. That is, sour and a little more salty than I would like, taking into account that the product will take salt).
I mixed lemon juice, tea leaves, liquid smoke, salt and olive oil and soaked the fish in this marinade for an hour and a half. I put it in a saucepan, threw in a few peas of allspice and three small leaves of lavrushka. For "stewing" for 2 hours. The smell is awesome, exactly the same as in childhood in those very sprats, which have never been tastier!

Sprats have been tested today. It's perfect for me, and my husband asked me to put more "smoke" next time, and hold it a little more in the cartoon, so that the bones would completely soften. I chew everything as it is, but he is harsh. I think I'll add half an hour next time.

Did it today in a slow cooker, the family liked it. Now they are thinking whether to leave it for a few days to compare or eat it like that. I added a little lemon, no one felt the taste of the tea.

[Ikra, giraffe,]

Ikra, giraffe, Thank you, too, I haven't cooked sprats for a long time!

And yesterday I repeated - from a small seligerskoy fish. It turned out great, but the taste, after all, is not exactly sprats, but smoked meat. The fish lacks a little fat content. But it's terribly delicious! The tea is not felt, but it tanns as it should, nothing falls apart.

: hi: Well, you girls! : yahoo: Sprats and in a slow cooker! I just didn't expect it! How to buy a fish, I will definitely show myself!

I also put the wash in a fast car ... Oh, I don't know what will happen ...

: hi: I’m still thinking how to cook this fish. What if you brew tea and add liquid smoke? Wouldn't one hurt the other?

: hi: I’m still thinking how to cook this fish. What if you brew tea and add liquid smoke? Wouldn't one hurt the other?

See the recipe on the first page! There is tea and liquid smoke. We decided to add acid (lemon juice or citric acid) too!

: hi: Thanks! I have a small river fish. Of course there are bones in it, but can you try?

: hi: Thanks! I have a small river fish. Of course there are bones in it, but can you try?

And yesterday I repeated - from a small seligerskoy fish. It turned out great, but the taste, after all, is not exactly sprats, but smoked meat. The fish lacks a little fat content. But it's terribly delicious! The tea is not felt, but it tanns as it should, nothing falls apart.

And I made only from capelin ...

: hi: Oh, okay! I'll cook it, you still need to make something out of it.

Once upon a time they made sprats with my mother in the oven, also with tea, if I remember correctly. It turned out almost natural sprats. And if they still stand a couple of days in the refrigerator (if they survive) -. Now I think, then it worked, we baked them like, and now stew them in a cartoon - there is a difference.

: hi: And what do you think is better?

: hi: And what do you think is better?

And who knows, I haven't tried to do it in the cartoon. Now I remember something like that that it is quite possible that at first we also stewed them in a saucepan, and then baked them in the oven, sort of dried them. Or maybe right away in the oven ... I don't remember. I remember the oven, sprats on a baking sheet, then in butter jars in the refrigerator, then delicious. I don't remember anymore.

: hi: I will do it in the cartoon, although there is an option in the A / grill. There is only one cartoon, so you have to line up the dishes. Now I've finished baking the bread, I'm afraid to open it, I bake bread for the first time or what happens there. Then the eggplants are already waiting, and then the fish!

It turned out great in a short time! Made without tea and smoke - the taste and even the color is very similar!
There is nothing to stand until tomorrow ........

I have been preparing such "Sprats" since 1976, when there were no multicooker yet.
I cooked it approximately according to this recipe, but without liquid smoke (then it was not yet in the USSR), in a pressure cooker, if anyone still remembers it.
Cooking time is about 20 minutes from the beginning of the boil. Then, very carefully, the procedure is very complicated so as not to break the fish, drain the tea and only then poured the sunflower oil and, in an open pressure cooker, brought the fish to a boil and cooked for 2-3 minutes. All bones were pereperevali and the fish cannot be distinguished from the factory from Latvia.
The taste was awesome !!!
So the recipe is great.
In this recipe, tea brewing is used to give the fish a golden color, very similar to smoking.

Hello everybody! And here, instead of tea, they made instant coffee for color .... It's also delicious!