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Home-Style Recipe for Marinated Sprat

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Home-Style Recipe for Marinated Sprat
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04/01/2018
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Preparation
40 min.
Cooking
5 min.
Тotal
45 min.
"Here it is, your appetizer is ready. All we need now is for someone to bust out the aged wine and we can begin."

Ingredients

  • sprat - 2 lb (1 kg)
  • sea salt - 2 lb (1 kg)
  • wine vinegar - 4 1/5 cups (1 L)
  • oil - 6 1/5 cups (1.5 L)
  • per jar
  • black pepper - 5 grains
  • allspice - 2 grains
  • rosemary - 1 bunch, optional
  • bay leaf - 1
measures

How to cook

Wash the sprat well and remove the heads and innards. Arrange them in a glass container (I use a glass cook pot), sprinkle generously with sea salt and let them sit, covered with plastic wrap, for 12 hours in the fridge.

Next, rinse the fish and soak them for 6 hours in vinegar. Arrange the fish in jars, with black pepper, allspice grains and bay leaf or an oregano bunch if desired.

Heat the oil until it lights up. I remember the advice of my father (a long-time fisherman): braise a bread crust in the oil, that way the oil retains its taste qualities and doesn't go rancid.

Pour it into the jars. Close the jars with caps and store in a cool area. There's no exact quantities, it all depends on the amount of fish you'd like to marinade.

There's many options for serving. Here's 2 of them:

- with toast, garnished with a lettuce leaf and leek slices.

- as a cold appetizer with lemon juice and roundly sliced red onions.

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