Description
I cooked capelin in tomato sauce and in the process of cleaning "formed" quite a lot of caviar. About 100 grams. I wanted to cook it in some zalivochka, but without the nasties contained in store-bought eggs in the sauce. That's what happened. Come on in and get.
Ingredients
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Caviar
100 g
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Salt
3 tsp
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Sugar
1 tsp
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Water
600 ml
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Cream
100 ml
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Butter
20 g
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Cheese
100 g
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Flour
2 tsp
Cooking
That is, in fact, this is the caviar. First I pickled it.
Take 500 ml of water and rasvora in it 3 tsp salt and 1 tsp sugar. Solution mutenice, because I have not settled air bubbles after mixing.
This brine through a sieve, wipe the eggs and mix well with a spoon. The picture is not very kačastvennaâ, because there is spinning in brine caviar and this is the best photo I did. Stir so the eggs for five minutes.
Now caviar Express through a sieve. In principle, it is already ready to eat caviar. It is already possible to smear bread with butter. Parasites can not be afraid, because firstly capelin had frozen, and freeze all worms are killed, and secondly the eggs are very small and in such a short time in a saline solution manages to proselytise. But I did not want to stop.
Three cheese not a coarse grater.
Melt in the pan butter.
Fry it in flour
Pour 100 ml cream and 100 ml of water. Slightly potseluem. Does the amount of salt depends on the saltiness of the cheese. If you love sweet filling for the eggs, then add the sugar. Cream, stir, bring to thick.
Abrasiva cheese and stir well to dissolve the cheese. Still a little heated and off.
In the case that in the sauce there are lumps, it is possible for him to "walk" the immersion blender.
Here, in fact, the sauce is ready. It is also a separate dish.
This sauce is good with pasta, with roasted potatoes. I watered them with mashed potatoes that were prepared for the same capelin. Was also tasty.
But back to the eggs. Add to it three tablespoons of cheese and cream sauce and mix thoroughly.
Put in a jar and put into the fridge for 30 minutes for impregnation.
Here it is - the finished eggs in the sauce. Incredibly delicious. Cheese just perfectly accents the eggs!
Personally, I love too many bones!! Bon appetit!
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