Composition / ingredients
Cooking method
Cooking homemade sprats is not difficult at all. So, here's what you need to do:
1. Clean the fish, trim the heads, fins and tails. Rinse well.
2. Pour oil on the deep form in which the sprats will be baked, put the fish there tightly to each other.
3. Peel the onion, cut into rings. Season the fish with bay leaf, salt, pepper, peas, hops-suneli and herbs. Lay out a layer of onion rings.
4. Wash, peel and grate the carrots on a fine grater.
5. Put a uniform layer of tomato paste on top of the onion and pour everything almost to the top with vegetable oil.
6. Put a layer of grated carrots on top and add oil almost to the top again.
7. Bake in a preheated 180 degree oven, if small fish, then about 4 hours, and cook large for 5-6 hours. Carrots will serve as a protective layer and will burn. This layer will need to be removed after baking.
8. Sprats cool to room temperature and can be served to the table or stored in a cool place before serving.
Bon appetit!
Calorie 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
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Herb mixture - 259 kcal/100g
