Dishes from capelin

The spool is small, but very expensive. And it's not about the price, but about the properties of this little fish. Very affordable, capelin has a rich set of minerals, vitamins and fats. It contains a lot of iodine, selenium (much more than it contains in meat), potassium, phosphorus, sodium, bromine, fluorine. According to the content of vitamins of group B it is not inferior to meat, but vitamin D and A is even more. It contains the amino acids necessary for the normal functioning of the human body - cysteine, lysine (especially needed during growth), methionine, threonine.

For cooking dishes from capelin it is better to choose fresh fish. Frozen fish lose some of its useful properties.

Dishes from capelin. Sprats

For this recipe, sprats made from capelin are very easy to prepare. The perfect combination of simplicity of cooking and excellent taste.

Ingredients: a kilogram of fresh or thawed capelin, black tea (two tablespoons), two-thirds of a glass of sunflower oil, salt (about a tablespoon, add to taste), cloves (3 pcs.), One medium bay leaf, pepper (peas, 7 -10 pieces.).

First we'll deal with brine. Pour the tea into the brewer and pour a glass of boiling water. Let's brew, pour, strain, in a saucepan, add to the brewing oil and salt. Washed, gutted and separated from the head of the fish put in a saucepan with brine, add pepper, bay leaf (break into two halves), cloves.

Be sure to pay attention: the lid should fit tightly, not letting off steam, otherwise the fish will become dry and burn, and water is periodically added is not recommended (the taste will be different). If the pan is not hermetically sealed, mix the dough from water and flour and cover them with slits.

Put the pan in the oven, set the temperature 180 degrees and leave for three and a half hours.

Dishes from capelin. Cutlets

Ingredients: a kilo of capelin (already gutted, separated from the heads), one medium sized onion, a mango (3 tablespoons), salt and pepper (add to taste), for frying - oil (olive or sunless without odor), saucer flour .

Capelin and onions are smeared in a meat grinder twice. In the received weight we add salt, we scatter a manga (we do not pour out at once that lumps have not undertaken) and pepper. We knead and form cutlets. Fry in oil, roll in a flour first (you can use breadcrumbs). The fire is slightly less than average. While frying the first side, cover with a lid (for better steaming), after the cutlets are turned over to the other side, the lid can be removed. Fry such cutlets for a total of about 20 minutes.

Cutlets from capelin with cottage cheese.

An amazing combination is fish and cottage cheese. But it turns out really delicious. Try it!

Ingredients: a kilogram of capelin (gutted, peeled, separated from the head and freed from bones), curd or cheese (300 g), butter (not spread, 1/2 pack), a glass of sour cream, a pulp loaf, and a half cup of milk, three eggs , Salt and chopped greens (at your choice, a mixture of dill and parsley is preferable). For frying cutlets you will need vegetable oil and a saucer with flour.

We soak the pulp of the loaf in milk (for lack of milk you can use water, but with milk it will turn out tastier and more tenderly). We pass the prepared capelin and the loaf through the meat grinder. We beat eggs and combine with fish minced meat. We add cottage cheese, greens, salt and we form cutlets. You can cook them in two ways: fry in a pan and bake in the oven.

If we fry in a frying pan, then we cut off each cutlet in flour and put it on the already heated skillet with butter. You can do without flour, but then the frying pan should be non-stick coating. Fry as in the previous recipe.

If we cook in the oven, grease the sheet with oil, spread the cutlets and set the temperature 190-200 degrees. The approximate cooking time is 20-25 minutes.

On the finished cutlets spread on a piece of butter and leave to soak. Serve with sour cream.

Such dishes from capelin will please any gourmet. Bon Appetit!