Smoked Sprats & Potatoes

I keep hearing how good fish is for you and how tasty it can be.
Being a life long ‘I hate fish’ type person, I have never really bought into that idea, which makes the outcome of my endeavor even more surprising.

As I am trying to spend as little as possible on food, I grabbed a can of Smoked Sprats in Oil and decided to give it a go. The ingredient amounts are rough estimates this time, as I was making it up as I went.

Ingredients [Serving for 2] Adjust amounts as necessary:

  • 1 Can of Smoked Sprats in Oil (5.6 oz / 160g)
  • 1 clove of garlic
  • 2 tsp of salt
  • 1 tsp of basil
  • 10 oz / 300g of potatoes
  • 3 oz / 100g of sour cream
  • 2 oz / 50g of chopped tomato
  • 2 oz / 50g of chopped cucumber

Instructions:

– Fill half of a large pot with water and set it on a stove on medium heat.
– Peel the potatoes and put them into the pot. If you are using large potatoes, cut them in half or into 4 to make them cook quicker.
– Add 2 tsp of salt. stir and cover the pot with a lid, leaving a slight gap. Let it cook for 20 minutes.

– Pre-heat a large skillet on high heat.
– Empty the entire can of sprats into the skillet and turn heat to medium. Let it cook for 5 minutes, stirring it gently occasionally.
– Add 50g of finely chopped tomatoes to the skillet. That’s roughly half of a medium sized tomato. Mix well.
– Crush a clove of garlic and add to the skillet. Mix well.
– Cook for 2 more minutes.
-Remove the skillet from heat and set it aside.

Serving:
– Add potatoes to the plate and sprinkle half a tsp of basil on them.
– Add the cooked sprats to the plate, making sure to include some of the sauce it was cooking in.
– Add 50g of sour cream to the plate and top it off with 25g of finely chopped cucumber.
– Serve with a thin slice of rye bread and a tall glass of cold milk.

Bon Apetit

This dish was surprisingly tasty and made me reconsider my whole stance on seafood!

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