Description
Pike caviar did not concede to the values of nutrients and protein the most famous red and black caviar. Moreover, it is less fatty, therefore it is considered more therapeutic and dietary. And, in General, pike caviar has always been considered a Royal food. And if You are lucky enough to Ikryanoye pike, salt the eggs themselves, do not waste this delicious product in other methods of cooking.
Ingredients
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Caviar
500 g
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Water
3 l
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Salt
300 g
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Vegetable oil
3 Tbsp
Cooking
You're in luck. On Your table fresh pike full of eggs. In my case, 500 g of "amber" from 3.8 kg. of a beautiful predator. Carefully remove the eggs without violating the ROE ( film ).
Hands to remove, where possible, the ovary, gently tearing, and clean up.
Boil 1 l of water with 100 g of salt and pour boiling eggs, intensively stirring with a fork. While the film will roll and will be screwed onto the plug.
Drain in a sieve, to remove the film. Re-boil the brine ( 1 liter water + 100 g salt ) and pour again. And a third time to do the same operation.
Then gently mash in the sieve.
Like this looks like caviar after three fills of hot brine. Drain in fine sieve, rinse with cold boiled water and drain off the water, stirring it with a silicone or wooden spatula.
In a clean, dry jar pour in 1 tbsp oil. To lay eggs, add 1 - 2 tsp sea salt ( to Your taste). Mix well.
Pour over 1 - 2 tbsp vegetable oil. Mix well. Close to the Bank. Put into the refrigerator.
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