Cooking Sprats

BEFORE COOKING:

Thaw the frozen sprat completely. Clean it, remove the head, and rinse.

COOKING:

Place the sprat into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or even wine alone. The liquid may cover the fish up to half its height. Cook for 7–10 minutes on low heat so as not to break the delicate flesh. Add garlic crushed with salt and sugar. You can also add slices of lemon or onion, peppercorns, dill, marjoram, and other spices. Dried mushrooms may also be added to the broth. Cook under a tight lid. The sprat is done when it changes to a lighter color and the pieces of flesh easily separate.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a buttery sauce, dill sauce, or with chive or mint oil. It is served with coleslaw, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!