Capelin for winter, fish salad with vegetables
Composition / ingredients
5
servings:
Cooking method
1. Wash and clean the fish from the heads, entrails and fins.
2. Peel the onion and carrot. Cut the onion into thin half rings, grate the carrots on a coarse grater.
3. Heat the oil in a frying pan, add the onion and fry until almost ready. Add the carrots and, stirring occasionally, simmer all together.
4. Add the fish, stir and fry. Add salt and sugar.
5. Dilute the flour in tomato juice and add everything to the fish and vegetables. Reduce the heat to a minimum and simmer capelin with vegetables for 30 minutes.
6. Add vinegar and simmer for another 10 minutes.
7. Remove from heat and put into sterile jars, roll up with sterile lids.
Output - one jar of 700 ml.
Have fun!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Capelin - 113 kcal/100g
- Allspice - 263 kcal/100g
- Tomato juice - 21 kcal/100g
