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Pike caviar: salting recipe. Video
For a long time in Russia, amber pike caviar was considered a royal delicacy, and it cost much more than black or red. Nutritional value of this delicacy has been confirmed by nutritionists today. Eggs contain a large amount of phosphorus, iodine, iron and other useful substances, while the low-calorie product is quickly absorbed by the body. A simple recipe for salting pike caviar will help you make a real delicacy and prepare it for future use.
Cooking pike caviar for the ambassador
If you want to cook really tender and fresh caviar, try to get live fish. Rinse the pike, gut and carefully remove the ovary (ovarian film) with its contents from the abdomen. Then put the caviar in a colander and pour over with boiling water. The frozen carcass will have to be defrosted beforehand, the caviar should be removed, treated with boiling water and kept at room temperature for 10 minutes.
Be sure to treat the caviar with boiling water before salting, otherwise you risk becoming infected with parasites
Now it is necessary to remove the films of the ovary. The easiest way for you to do this is by turning the bags through a meat grinder. You can also use the traditional method of making caviar perforation if the farm has a special thread sieve made of natural flax (cotton) with holes slightly larger than eggs. Place it on an enamel bowl and rub the raw material through a sieve, pressing down on the bags with your hands.
How to salt pike caviar with lemon
When salting caviar, housewives often add salt to their liking. This is justified with a great culinary experience. If you are not confident in your cooking skills (especially if you are going to prepare a product for future use), stick to traditional proportions. Start from the amount of raw materials: 5–8% of coarsely ground table salt by weight of caviar to obtain a lightly salted product; 10-12% – for medium-salted caviar.
To salt pike caviar in one of the easiest ways, you will need the following set of products:
– pike caviar (0,5 l can); – coarse-grained salt (2,5 tablespoons); – olive oil (0,5 cups for whipping and a little for pouring cans); – lemon (1 pc.).
Place the peeled (perforated) caviar in an enamel or glass container, salt and begin to beat with a broom until all crystals are dissolved. If necessary, remove any pieces of film that come across. Continue the whipping process for 15–20 minutes, until a white foam appears on the surface of the salt mass.
Pour in some of the refined olive oil, then with constant stirring, add the second portion and the juice of 1 lemon. Put the caviar in sterilized glass jars and fill with vegetable oil so that it covers the product by about 1 cm. Close the containers with lids and refrigerate (optimal temperature from 0 to + 5 ° C) for 3-5 days.
If after beating the caviar becomes too thick, it is recommended to add 1 tablespoon of water to it, acidified with a small amount of vinegar.
From ready-made salted caviar, you can make sandwiches with butter (thick sour cream), chopped herbs, onion feathers and lemon. In addition, it is the original ingredient for a variety of sauces, fish salads and assorted river fish and seafood. And if you want to surprise the participants of the festive meal with a magnificent setting, serve the delicacy in a beautiful caviar dish and put a silver spoon in it. It is believed that only she helps gourmets to truly experience the taste of this amazing royal delicacy.
Jus, Ligoniai, su tokiais receptais ir siulymais…..