Sprat salad for winter

Sprat for harvesting lettuce for the winter must be bought freshly frozen, but the one that was stored in suitable conditions. The fish must be whole and not deformed. We leave it in a deep bowl on the bottom shelf of the refrigerator until it thaws completely.

As soon as the fish melts, drain the water and clean it. We remove the heads, insides and tail. Sprat fillets are well washed with running water and left in a colander to drain excess water.

While the fish is draining, prepare the vegetables. Peel the onion. Wash the onions and tomatoes under running water, dry and cut into small pieces. We pass the vegetables through a meat grinder.

Carrots are cleaned, washed, grated on a coarse grater. Pour vegetable oil into a saucepan or saucepan with a thick bottom and heat it well. Add the carrots and fry them about a slight change in color.

As soon as the carrots are half ready, add tomato and onion puree, salt and sugar to it. Bring the mixture to a boil, stirring occasionally so that the thick mass does not burn.

As soon as the roast boils, we load the sprat into it, bring it to a boil again and reduce the heat to a light boiling stage. Simmer for an hour and a half under a closed lid.

When the fish has been cooking for 90 minutes, add dry spices to it, it can be a ready-made set for fish or just a favorite mixture of peppers. Cover again with a lid and continue to simmer for another 15 minutes.

After a quarter of an hour, add the bite, simmer for another 5 minutes and turn off. The sprat salad is ready, it remains to close it in jars. The moment of preservation is very important, it will help to preserve the workpiece and get exactly the desired taste.

Cans for half a liter are well washed and sterilized in any convenient way. We split the freshly cooked salad in them, roll up the lids, which are also pre-sterilized. We wrap hot cans with a warm blanket until it cools down completely, this will be a way of additional sterilization of the workpiece.

As soon as the cans cool down, we put them in a cool place for storage.

Bon appetit!