Cooking description:
Homemade capelin sprats can be cooked in a slow cooker with liquid smoke. Liquid smoke is a flavor that is sold in dry or liquid form. When cooking fish or meat with liquid smoke, the effect of natural smoking appears. But lately, liquid smoke is very difficult to find on store shelves, and we do not really trust manufacturers. But it doesn't matter, you can create it at home. There are several ways to prepare smoke. I suggest preparing one of the recipes that is closest to the original. I did not tempt fate, was afraid to ruin the multicooker bowl and cook sprats in a stainless steel pan with a thick bottom. You can also cook in a brazier. Try this appetizer!
Main Ingredient: Fish & Seafood / Capelin
Dish: Snacks / Salty
Geography of cuisine: Russian cuisine
Ingredients:
- Capelin - 500 Grams
- Salt - 1 Teaspoon
- Soy sauce - 1 Tbsp. the spoon
- Sunflower oil - 3 tbsp. spoons
- Allspice - 5 Pieces
- Cloves - 3-5 Pieces
- Black peppercorns - 5 Pieces
- Bay leaf - 2 pieces
- Sugar - 0.5 Teaspoons
- Mustard seeds - 1 Teaspoon
- Black tea - 4 Grams
- Water - 100 Milliliters
- Liquid smoke - 1 teaspoon (or a mixture of 2 tablespoons rice, 1 tablespoon green tea, 1 tablespoon black tea, 1 tablespoon sugar)
Servings: 4-6
How to make Homemade Capelin Sprats
First you need to cut off the capelin heads, gut and wash.
Now you need to brew black tea and cool.
In the meantime, the tea is infused, you can prepare the sauce for the fish. Combine vegetable oil, soy sauce, salt, sugar, peppers, cloves, break bay leaves and mustard seeds. If you will be cooking with liquid smoke, add 1 tsp.
If you don’t trust liquid smoke or you couldn’t buy it at the store, then cook like me. Take foil and lay down 4 layers. Mix rice, sugar and two types of tea - black and green. Wrap to approximate the size of the bottom of the pan.
Place the stuffed foil in a saucepan and make several punctures with a wooden skewer.
Spread the fish on top. Put on medium heat, cover and cook for 10-15 minutes. If you are going to cook in a multicooker with liquid smoke, then you need to put the capelin into the multicooker bowl, pour over the sauce and simmer for 2 hours on the "Stew" program.
Tea has been infused during this time, you need to strain it into a sauce - marinade.
When you saw that smoke appeared inside the pan - a white shroud like fog, quickly open the lid (the smoke will start to leave when you open the lid, but this is not scary, the fish has already taken on a smoked aroma) and pour in the sauce - marinade. Reduce heat to low and simmer - simmer for 2 hours.
An important point - the finished fish does not need to be taken out right away. Let it cool completely in a saucepan or slow cooker. And take out the already cooled one and store in the refrigerator.
Enjoy your meal!