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Trout caviar salting recipe
Trout caviar is a recognized delicacy, a symbol of gastronomic sophistication and luxury. It is distinguished from other types of red caviar by its bright color, small size of eggs and tart taste. Ready-made trout caviar is not affordable for everyone. You can salt it at home: it will come out cheaper, healthier and tastier.
Trout caviar is not only tasty, but also very healthy. Its eggs contain a lot of high-value proteins and easily digestible fats. It is abundant in phosphorus, lecithin, iron, folic acid, vitamins D, A, E and group B, as well as other useful substances necessary for the normal functioning of the body. It contains no harmful fats and carbohydrates. Trout caviar can be safely called a natural medicine that should be present in a woman’s diet.
100 grams of trout caviar contains 246 calories
How to salt trout caviar: a classic recipe
Ingredients:
- trout caviar
- salt
- water
Preparation: Free the trout caviar from the oysters. These are the cavities in which the eggs are located when they are in the fish. At fish processing plants, caviar is ground in special sieves to free it from films. At home, you can do it easier: take ordinary gauze and make a kind of sleeve out of it, folding it in several layers. Then place the eggs in it and rinse them under running water, constantly rotating the eggs along the entire length of the sleeve. As a result of such manipulations, the film from the ovaries will remain on the gauze, and the caviar itself will be clean – an egg to an egg.
Both fresh and frozen caviar are suitable for salting. The latter must be properly defrosted. First, the caviar should be placed in the refrigerator for 12 hours and only then thawed at room temperature.
Prepare brine – a solution with a high concentration of salt. To do this, pour water into a saucepan and put it on fire. After boiling water, add salt. You can use salt of any grind, but it is better to opt for sea salt. Keep in mind that at least 1-300 g of salt should be added to 400 liter of brine. Boil the solution for 5–8 minutes.
Cool brine to room temperature. If you use a hot solution, the trout roe can be cooked.
Pour brine over the caviar and leave for 6-8 minutes. If you plan to store caviar for a month, keep it in brine for at least 25-30 minutes.
Drain brine. Let the caviar brew for 12 hours. It is advisable to eat ready-made caviar in 2–3 days. It can be served as an independent dish, as well as added to salads and appetizers, and can be used as a filling for pancakes. However, trout caviar on a butter sandwich is especially good. Only three such sandwiches a day will provide half of the body’s daily needs for phosphorus, protein and completely iodine.
Trout caviar at home: a quick recipe
Ingredients:
- fresh trout caviar
- salt
- sugar
Preparation Free the caviar from the films. Place it in a strainer and rinse under cold running water.
Transfer the eggs to a bowl and season with a 2: 1 mixture of salt and sugar. Mix everything thoroughly and leave alone for 10 minutes. Then transfer the trout roe to cheesecloth and drain off the excess liquid. This usually takes 10-15 minutes.
Place the red caviar in a glass jar and refrigerate. Trout caviar will be ready in 3-4 hours. It will turn out to be tender and slightly salted.
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