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Carp caviar: how to salt? Video recipe
Carp caviar, which is also called wild carp, is not only tasty, but also a useful product for those who lead an active lifestyle or are recovering from a long illness. It contains a lot of protein, like meat or poultry, but it is absorbed much faster and better. In addition, this wonderful dish contains substances that promote skin regeneration, and therefore slow down its aging. Prepare nutritious carp caviar yourself for a delicious snack for your casual or holiday table.
Carp caviar: how to salt? Recipe
To salt caviar at home, you will need: – 500 g of carp caviar; – 5 tbsp. water; – 5 tbsp. l. salt; – 1 bay leaf; – 3 black peppercorns; – 3 tbsp. l. vegetable oil; – plastic colander sieve.
The mesh diameter of the sieve should be slightly larger than the size of the eggs.
Dissolve 1 tbsp. l. salt in a glass of water, boil it and scald the caviar. Then transfer it to a colander and wipe gently so that the films remain on the wire rack and the caviar goes through and becomes grainy. Dilute in 4 tbsp. water the remaining salt, toss in the bay leaf and black peas, bring the brine to a boil and cool. Fill them with caviar, close the lid and stand for XNUMX hours on the lower refrigerating shelf. After that, drain the water and season the dish with vegetable oil to taste.
Salting carp caviar: a simplified recipe
You will need: – 500 g of carp caviar; – 4 tbsp. water; – 6 tbsp. l. salt; – 80 g of ghee.
Make a saturated salty solution from the specified amount of salt and water, heat over high heat until it boils and dip the carp caviar, peeled from the film, into it for exactly 1 minute. For this, it is very convenient to take a fine-mesh colander with a handle. Divide the caviar into two portions, place them in small sterilized glass jars, cover with a layer of ghee and refrigerate for at least 12 hours.
Salted carp caviar: original recipe
You will need: – 400 g of carp caviar; – 0,5 tbsp. vegetable oil; – 2 medium onions; – 2 tbsp. l. fresh lemon juice; – 2 tbsp. l. fine salt.
Place the carp caviar in a container, cover with salt and refrigerate for 6 hours. Take a deep medium bowl, pour vegetable oil into it, add caviar and beat with a mixer at low speed. Without stopping this process, add lemon juice to the mass. Continue whisking until white foam appears. Remove the husks, chop the onions on a fine grater and mix with the contents of the pan.
Pound this meal in a mixer or blender for a delicious pâté for a party snack. Substitute butter for vegetable oil for incredibly delicious breakfast caviar butter
You will need: – 600 g of carp caviar; – 3 tbsp. l. flour; – 1 tsp. without a slide of salt; – vegetable oil.
Peel the carp caviar from the films, rinse, cut into cubes and salt. Heat the vegetable oil, roll the caviar in flour and fry until golden brown over medium heat.