The salty sprat is unusually tasty if to salt her with addition of a root of parsley, fresh-salted, gentle, in spices - this small fish is beautiful in salads, on sandwiches and just garnished.
Scandinavians salted a sprat in the 11th century, she was well stored in barrels, was found in the Baltic Sea much and was a frequent guest on a table of Danes, Swedes and inhabitants of the Baltics. The sprat is salted, as a rule, cold-process - in a brine, so the small fish completely prosalivatsya and turns out very gentle and unusually tasty.
For salting down it is the best of all to take a medium-sized sprat. This fish needs to be salted with the head, as well as herring. The only thing - before a salting it is necessary to scratch fish a knife, to peel her from scales. For salting a sprat it will be required:
- 2 kilograms of a sprat;
- 1 liter of drinking water;
- 4 tablespoons of coarse table salt;
- 1 full tablespoon of dried fennel;
- pinch of seeds of caraway seeds;
- it is a little celery root;
- pinch of a dried root of parsley;
- good pinch of black hot pepper peas;
- little dry carnation.
Salting will require a pan. In it it is necessary to lay fish densely. And then it is necessary to prepare a brine. Water needs to be brought to the boil, to add to water salt, a carnation, a root of parsley and a celery, fennel and caraway seeds. The brine has to cool down that fish didn't cook, it needs to be filled in only with a cold spicy brine. When the brine cools down, they can fill in a sprat and to press down a plate. Now fish will be salted. It is the best of all to remove a pan in the fridge.
Process of salting will take two days. On the expiration of this time the fish can be pulled out from a pan and with appetite to eat couple of small fishes. The remains can be spread out on banks and to remove in the fridge.
From a ready salty sprat it is possible to make potatoes salad, peas and eggs. He prepares very simply. It is enough to boil 4 potatoes and two eggs, to clean them and to cut. Take features of 5 - 6 sprats, clean them and to cut small. Add a small fish to potatoes and eggs, to open a jar of green peas, to add to salad, to salt and dress it at will with mayonnaise, sour cream (not fat) or oil.