Pickled capelin
6 servings
60 minutes
Marinated sprat is a refined appetizer that embodies the best traditions of European cuisine. Thanks to the aromatic marinade rich in spices and white wine vinegar, this fish acquires a delicate, piquant flavor with subtle spicy notes. Olives add a light saltiness, while red onion and chili pepper provide a pleasant heat. This recipe recalls ancient salting methods where fish was aged in fragrant herbs and spices to enhance its flavor qualities. Marinated sprat pairs wonderfully with lemon slices and olive oil, highlighting its sophistication. It can be served as a standalone dish or as an accompaniment to fresh bread and light salads. The finished sprat can be stored in the refrigerator for up to two weeks, continuing to absorb the flavors and aromas of the marinade.
1
Prepare all the ingredients.
2
Pour water into the pot, add salt, sugar, bay leaf, allspice, basil, and oregano.
- Water: 400 ml
- Salt: 15 g
- Sugar: 25 g
- Bay leaf: 1 piece
- Allspice peas: 6 g
- Dried basil: 3 g
- Dried oregano: 3 g
3
Bring to a boil and let it cool completely.
4
Cut off the heads of the capelin and gut them. Rinse.
- Capelin: 500 g
5
Slice the red onion into thin strips.
- Red onion: 1 head
6
Cut the chili into thin rings.
- Chili pepper: 1 piece
7
Pour vinegar into the cooled marinade and mix.
- White wine vinegar: 30 ml
8
Layer the sprat in a jar or container, alternating with onion, chili, and olives.
- Capelin: 500 g
- Red onion: 1 head
- Chili pepper: 1 piece
- Olive: 100 g
9
Pour the cooled marinade into the jar and refrigerate for 1-2 days.
- Water: 400 ml
10
Serve the prepared marinated capelin with lemon wedges, drizzled with olive oil. This capelin can be stored in the refrigerator for up to 2 weeks.
- Lemon: to taste
- Olive oil: to taste