First cook the filling. For this mix 2 cups of water, washed onion peels, salt and tea. Boil for 5 - 10 minutes, filtered and allowed to cool.

Meanwhile, defrosted herring and disemboweled. I helped husband) and tails (fins) also need to be removed.

At the bottom of the pan with a thick bottom put smoked capelin.

On top of our stacked capelin herring, preferably in a row, tight. This is to ensure that the fish did not spread after cooking. At me is not got, and, in principle, not sprawling.

Sprinkle top with pepper, Bay leaf and pour the vegetable oil. Here you need to slightly twist the pan so that the oil enveloped the fish.

Top fill pour tea, salt, and onion skins.

Put the saucepan on a low heat. It is important that after boiling, the fish was boiling heavily, and slightly restless. Sprats need to simmer 2-3 hours. I was released about 2 and a half, you have 2 hours to try the fish, if you're happy, so ready, it seemed to me that the bone is not completely melted, that put out longer. When fish is ready, leave it in the saucepan to cool. Mine really started to drag with the hot pan. I left the fish in the pan overnight, in the morning I thought it was a bit salty, I pulled it in a container filled with fresh oil and put in the fridge.

Bon appetit, hope you like it, do not judge strictly, this is my first recipe here)