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Homemade sprat in tomato Sauce

Ingredients

Sprat - 1 kg

Onion - 150 g

Carrot - 100 g

Celery root - 50 g

Tomatoes in their own juice - 450 g

Tomato paste - 50 g

Table vinegar - 25 ml

Lemon juice - 25 ml

 

Sugar - 15 g

Salt - 10 g

Ground black pepper - 5 g

Bay leaf

Vegetable oil - 100 ml

Frying oil - 1 kg

Breading flour - 100 g

How to cook

Remove the head and entrails from the sprat, clean thoroughly, dry and season with salt and pepper, breaded in flour and fry in a deep fat fryer.

Fry the vegetables gently with oil, by adding tomato paste, fresh tomatoes, bay leaf, pepper, salt, sugar and simmer for 10-15 minutes. Finally, add vinegar and lemon juice.

Lay out the sauce and sprat in layers in deep pottery, then put in the oven for 60 minutes at 160 degrees. After that, place in the fridge for 12 hours. Serve cold.