Thread: Caviar recipes
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Old 22.04.2019, 22:10   #1
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Caviar recipes

Fish caviar is probably the most delicious thing in fish. And from the caviar of almost any fish you can cook a delicacy, and pike caviar to taste can compete even with red caviar. Pike caviar in the old days called merchant. In the yard of spring, which means that the angler in the kitchen has a chance to be fish caviar, of course, extracted legally. What can be delicious to cook from it…

The salting of eggs in the pond
To cook caviar in nature is not more difficult than at home, but how much fun! And most importantly so tasty can be a fresh spawn. The cooking process takes about 20-30 minutes.

After cutting the film at the caviar bags, lay the eggs in a bowl (preferably a deep plate) and pour hot (not boiling!) saline solution. Next, stir with a fork, or a twig with knots, and collect on these knots film. Scrape the caviar with a knife from the film is not recommended, since a third, and in unskilled hands and half of the caviar bursts and becomes unusable.

While you knead, the caviar swells, absorbs the salt solution and by the end of the process it becomes the same consistency when it gently melts on the tongue. You can eat such caviar not only in the form of sandwiches, but also just tablespoons. Impressive? Note that such caviar is not stored for a long time. Although the warning of course is stupid — how can such yummy stored for a long time…

The salting of caviar at home
Nothing prevents us to cook caviar according to the same recipe (see above) and at home. But still there are nuances. At home you can make caviar for long storage, say, for the New year and even longer.

Let's start with the fact that at home it is not necessary to remove the film with a fork or a twig. We dump caviar in a bowl, pour a little cooled boiling water. If the caviar smells of mud, the processing of hot water evaporates muddy smell. In addition, the eggs become more watery and when eating (especially noticeable in large caviar), the eggs burst between the teeth and the delicious salty juice splashes out.

Next, take a mixer with a whisk and beat well. The entire film will remain on the rim of the mixer, while the ROE still intact. Wash the eggs under cold water and remove small films, which are understood to the surface of the water. You need to wash very well, I wash at least 10-15 times.

The salting of caviar at home
Drain the water and see — caviar has become similar to millet and color and size. We throw the eggs on the gauze, hang and let the water drain. After 15-20 minutes, pour the caviar into a bowl and salt with fine salt (not iodized) to taste. The most delicious caviar is salted, but it can not be stored for a long time.

So I separate the eggs for long storage and for the next meal, and salt each portion differently. After salting, mix well the caviar with a spoon. The caviar turns from the color of the millet into an amber transparent product with a small foam on top. Put the caviar in the refrigerator for 5-6 hours, after which it can be safely eaten.

This is a classic recipe, but it always has a place for imagination. For example, many do not just salt caviar, but also add black pepper and even a little sugar. The second option: after the caviar is salted, you can add the right amount of caviar butter (vegetable), chopped dill and mix on a mixer. After that, it remains to spread this caviar stuffing on a piece of toasted bread and eat savoring.

There is another trick. If you want to taste and cook your own real red caviar, then buy unbroken pink salmon, although in this form it is not common. In one of several pink salmon, as a rule, caviar is found.

Moreover, the number of caviar in it will be comparable to the volume bought in the store of medium-sized jars weighing 200-250 grams.. Thus, you will not only get the fish, but also remain with a very decent bonus, which will cost almost more expensive than the purchased fish.

Ingredients: caviar of any river fish — 250 gr., egg — 1pc., milk 100 gr., salt, pepper to taste.

This is a dish from my childhood, it was cooked by my grandmother. Simple, tasty and very satisfying. We mix the caviar cleared of a film with a small amount of milk, we add there one egg and we salt. Pour the resulting mixture into a heated pan with heated vegetable oil and fry (can be on both sides). The dish prepared in this way is so nutritious that it can be fed all day.

Caviar pancakes
Ingredients: caviar of any river fish — 250g. egg — 1 PC., onion medium -1 PC., medium carrot — 1 PC., flour-1-2 tbsp, salt and pepper to taste.

Grate carrots and onions on a small grater. All mix with caviar, egg, spices and flour. Flour need quite a bit, otherwise the pancakes will turn out tough. Spread with a spoon the resulting mass on a heated pan with oil and fry on both sides until tender.

ROE casserole with bread
Ingredients: fresh caviar — 300-400g., milk — 100 ml., onions — 100g., — wheat bread — 100g., fat — 20gr., salt — to taste, greens — to taste.

Caviar and wheat bread soaked in milk are passed through a meat grinder or knocked down with a mixer, add finely chopped onions, salt, pepper, put an even layer on a frying sheet, greased, and bake in the oven until Golden brown.

When ready, it remains to cut the casserole into portions and sprinkle with chopped herbs.

Caviar baked in the oven
Ingredients: 300 gr. fish caviar, 0.5 kg of beans, 2/3 Cup milk, 2 tablespoons sour cream, 2 tablespoons melted butter, 1/2 bunch dill, 1/3 tsp tarragon, salt to taste.

Beans to fill the night with cold boiled water, then cook over low heat until it becomes soft. The beans are ready drain in a colander to drain the liquid and then mince or down on the mixer along with the eggs.

In the resulting mass pour boiled chilled milk, add tarragon and salt and mix thoroughly. Form grease fat, put into it the mass, pour over sour cream and place in preheated oven.

Bake on medium heat until cooked. Ready casserole serve hot, sprinkled with chopped dill.

Nice to You to starve the worm!
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