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Homemade Capelin "Sprats" in a Slow Cooker

Your favorite little fish, made right at home — with that classic taste! You can make sprats yourself, and this simple slow-cooker recipe guarantees a clean, all-natural result with no flavor enhancers or unnecessary additives. A steep of black tea gives the fish a beautiful golden color, so they come out looking and tasting just like canned sprats.

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Capelin in slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 9 g
Fats 43 % 9 g
Carbohydrates 14 % 3 g
122 kcal
GI: 100 / 0 / 0
  • One of the ingredients for homemade sprats is tea. You don't often see it in a fish recipe, but the note of flavor it adds and the color it lends the dish prove it's right at home here. Boil the water and brew a strong tea — unsweetened, of course — then let it cool completely. Take the capelin out of the freezer ahead of time. It's best to thaw it in the refrigerator rather than on the counter, so it doesn't lose too much moisture; a slow, gentle thaw without sharp temperature swings is better for any food. Once thawed, remove the heads and guts. Rinse the fish under running water and lay it out to dry. While the capelin drains off the extra moisture, make the marinade it will simmer in. Strain the brewed black tea through a sieve — you'll want the wet leaves for this. Pour the oil into a deep bowl, then add the soy sauce, the strained tea leaves, the salt, the bay leaves, and the peppercorns. Stir everything together so the ingredients are evenly combined. Sprats are made by braising them slowly over low heat for a couple of hours, and the easiest way to do that is in a slow cooker: just load everything into the pot, turn it on, and relax while it works. Arrange the capelin in the slow-cooker pot in even layers, packed as tightly together as you can — the fish will shrink as it cooks. Once all the fish is in, pour the marinade over it, spreading it across the surface so the tea leaves coat the fish evenly. Close the lid and set it to braise for 2 hours. Don't open the lid while it cooks. When the timer beeps, the homemade sprats are fully cooked — but it's still too early to serve them. This dish is eaten cold, so leave it in the pot or transfer it to another container and wait until it has cooled completely before sampling.

Caloric content of the products possible in the composition of the dish

  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Tea - 0  kcal/100g
  • Capelin - 113  kcal/100g
  • Allspice - 263  kcal/100g

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