Marinated Sprats
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
200 g. (7 oz.) fresh sprats
1 dl. (3,9 fl.oz.) apple cider vinegar, or a bit more
Finger salt
PREPARATION:
Fillet the sprats to remove the backbone and guts, although the fillets should remain in one piece.
Place the fillets in a dish and pour over the vinegar to cover them. Cover and leave to stand in the fridge for an hour or overnight.
Pour off any excess vinegar, sprinkle with a bit of vinegar and serve, either alone or with a green salad, bread, and some good oil. When preserved in vinegar the sprats will keep for a week in the fridge.