Croutons with sprats are a very tasty and original appetizer. There are many recipes for their preparation. But it all depends only on your imagination and taste preferences.
Recipe content:
- How to choose quality sprats in oil
- Ingredients
- Step by step cooking
- Video recipe
Croutons are slices of a loaf that are lightly fried in a pan in oil, or dried in the oven until crisp. Sprats are a delicious delicacy that has always occupied its place of honor on festive tables since the days of the Soviet Union. Well, if you combine these two products, you get a wonderful snack - croutons with sprats, which, among a wide variety of popular dishes, you want to cook again and again.
How to choose quality sprats in oil?
To purchase high-quality sprats, you need to carefully study the markings that are indicated on the lid of the tin can. The first row of marking is the date of manufacture (day, month, year). The first three digits of the second row are the product assortment code. For example, "Cod liver" has the number 010, "Natural saury" - 308, "Sprats in oil" - 137, "Natural pink salmon" - 85D. If you see the C20 marking, it means that the product is of poor quality.
Pay attention to the composition of the product on the label glued to the can. It should include: fish (herring or sprat), vegetable oil and salt. According to GOST, the amount of fish in a container must be at least 75%, i.e. it should not float in oil. Having opened the jar, high-quality sprats should be golden, whole, small and stacked in an even row. If the fish is crumbled, it means that the temperature regime was violated during sterilization.
The packaging with sprats must not be deformed and the seams must be perfect. If rust is present, do not purchase this product. The lid and bottom of the tin container must not be swollen. In this case, the product is very hazardous to health.
Well, now that you know all the intricacies of the correct choice of sprats, let's get down to making croutons with sprats.
- Calorie content per 100 g - 209 kcal.
- Servings - 10
- Cooking time - 20 minutes
Ingredients:
- White loaf - 1 pc.
- Sprats in oil - 1 can
- Fresh cucumber - 1 pc.
- Egg - 2 pcs.
- Garlic - 2 cloves
- Green onions - 1 pc.
- Mayonnaise - 20 g
Cooking croutons with sprats
1. Cut the loaf into 8 mm pieces and fry them in a pan. You can fry bread in vegetable oil, but then the croutons will be high in calories. To reduce the calorie content of a snack, bread can be fried over medium heat and without oil, or dried in the oven.
2. Peel the garlic and rub each crouton with it on all sides.
3. Brush the croutons with mayonnaise.
4. Wash green onions, dry, chop and evenly spread over croutons.
5. Boil the eggs in lightly salted hard boiled water for about 10 minutes. Then cool in ice water, peel, cut into 4 mm thick rings and spread over croutons. Salt during boiling eggs is necessary so that if the shell cracks, then the protein does not leak out, but immediately curls.
6. Wash the cucumber, dry it, cut into rings 3 mm thick and place on the croutons in front of the egg.
7. Open the jar with sprats and put 2 fish on each sandwich. Do not pour out the oil remaining in the canned food, it can be used for dressing vegetable salads.
See also the video recipe: Croutons with sprats.
