Many people believe that in the old days when dining in the Royal and merchant tables are always present sturgeon caviar. In fact, then used the caviar of pike, feeding her with pancakes and other dishes. So, pike caviar Is not inferior caviar red or black, if properly pickle, it becomes crumbly and takes on an amber hue.
Today, pike caviar, or salted, or pasteurized. Is not difficult to prepare at home. To do this, just need to have a colander, cheesecloth, boiled water and table salt. So, in the eggs add 3% of salt from its weight and leave for a few days.
Let us Consider in more details how to cook perch eggs.
First we need to get out of the belly of a pike the bags with the eggs, rinse them under cold water, break into pieces and drain in a colander. Then caviar is washed with clean water (two quarts), whisk rubbing through a colander, pre-put in three-liter enameled saucepan. After all the water has drained, put the colander in another pot and continue to wipe the eggs with the water from the first dishes. Thus, this procedure is repeated up to five times, depending on the degree of maturity of eggs.
When pike caviar is completely separate from the film, it is necessary to prepare the brine for salting. Take four parts of water and 30% salt by weight of eggs and one potato. Put the potatoes in a bowl with water and dissolve in it the salt. The ascent of the potato serves as a signal that the brine is ready. Now the eggs are filled with brine, and infused not more than fifteen minutes.
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Now pike caviar leans back in his gauze to the glass all the excess fluid and fishy smell disappeared. The finished product is placed in a jar and put in a cold place, while it can be stored no more than two weeks. Salted eggs can be mixed with sour cream and chives and spread on bread, everything depends on the personal preferences of the person.
Sandwich is well-suited pike caviar with olive oil. To do this, the eggs are cleaned from films, put in a bowl and mix thoroughly until then, until it becomes white. Stirring, poured olive oil (three tablespoons) and the juice of one lemon. At the end of cooking you could add dill. I should say that ROE In this case should stand one hour.
Currently, you can cook a variety of dishes from the pike caviar. For example, in Canada, widespread pate of this product. To cook fresh eggs pour boiling water and cook about ten minutes, then triturated and mixed with herbs, egg, crushed soda crackers, salt, various spices, and add lemon juice and anchovies. All this mass put in a baking dish, put on top of potatoes with butter and bake half an hour.
Thus, pike caviar is not only a delicious product, but also has many useful properties. So, the substances contained in this product fish, help to improve the functioning of the brain, normalizes the immune, circulatory, endocrine and cardiovascular systems. If you regularly eat eggs, you can pause the aging process, improve eyesight and reduce the risk of many diseases.
Caviar is rich in biologically active substances, vitamins, lipids, phosphorus, potassium and other elements, it also contains fatty acids and a large amount of iodine, which makes it a valuable delicacy.
Right saline or pasteurized eggs can be used for cooking various dishes or consumed as snacks. In any case, she will appreciate your excellent taste.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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