The fish turns out very tender. The infusion of onion peel will give the dish a golden color, and prunes will add a light smoky aroma. In taste and appearance, the finished fish resembles the famous canned fish in oil.
Serve chilled sprats as a separate dish. You can use the aromatic fish to make salads and sandwiches.
The finished fish will be accompanied by a side dish of potatoes, pasta and chopped fresh vegetables.
- Time spent – 2 hours.
- Yield: 3 servings.
Required Products:
- small fish (anchovy, herring, sprat, sprat) – 700 g;
- sunflower oil – 75 ml;
- set of spices for fish – 5 g;
- onion peel - 2 handfuls;
- bay leaf – 1 pc.;
- salt – 10-15 g;
- prunes – 6 pcs.
Method of preparing sprats:
1. Wash the onion peel, pour boiling water (250-300 ml), leave for 15 minutes.
2. Meanwhile, rinse the defrosted fish under running water. Remove the heads and entrails, salt and sprinkle with spices.
3. Prepare a frying pan with a thick bottom (a roasting pan or a saucepan), pour oil into it and heat it a little over medium heat.
4. Place the prepared fish tightly into the oil with its backs up, or you can place it in two layers. Pour in the strained infusion of onion peels until the contents of the frying pan are completely covered.
5. Simmer the sprats with the lid closed over medium heat for 50-60 minutes. Add prunes and continue cooking for another 40 minutes.
6. Try the finished fish, add salt to your taste, and cool. Add fresh herbs to the dish for flavor.
Enjoy your meal!
