SALT SAZAN CAVIAR

seafood 591 Last Update: Jul 09, 2021 Created: Jul 09, 2021 0 0 0
SALT SAZAN CAVIAR
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hour 30 m
  • Calories: -
  • Difficulty: Easy
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One of the most successful recipes. It turns out delicious! Salting carp caviar is not difficult. It is prepared quite quickly, with the addition of the most common products available. It turns out to be very tasty. Fish caviar prepared in this way can be used to prepare hearty sandwiches that can be a delicious and nutritious snack for the whole family during the day.

Ingredients

Directions

  1. The caviar must be fresh. We transfer it to a glass or ceramic bowl of a suitable size. Pour a third of cold water into the caviar, which must be drinking water - not necessarily boiled, at least just filtered.
  2. Next, using a regular fork, begin to mix the caviar with careful movements. With such actions, all films are wound on the fork, that is, only individual eggs will remain in the bowl. But it may be that not all films can be removed from the caviar with a fork. In this case, pour the caviar together with water onto a coarse sieve and then use a spoon, trying to keep the films on the sieve, and the caviar, along with the liquid, passes through the holes back into the bowl.
  3. Next, add half of the remaining water to the caviar and filter it through a sieve again. We repeat the procedure again with the remaining water. When the caviar is well washed, you can proceed to the next stage of salting, namely, to prepare the brine.
  4. We do it this way ... Pour boiling water (80 ml) into a separate container (you can take a glass), into which we pour salt and mix well until the crystals are completely dissolved. Next, pour the prepared washed caviar with the resulting brine. Leave the caviar in the brine for 2 hours, cover the container with a lid.
  5. When this time has passed, drain the brine and fill the caviar with vegetable oil. It should be refined, odorless. Mix the caviar well, but gently. She's ready to serve! It's so quick and easy!
  6. If serving later, store the caviar in the refrigerator. To do this, put the caviar in a jar of a suitable size, which we close with a lid. It is not stored for very long - several days. It can be used to make delicious sandwiches or great snacks such as caviar butter or tartlets.
  7. Bon Appetit!

SALT SAZAN CAVIAR



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hour 30 m
  • Calories: -
  • Difficulty: Easy

One of the most successful recipes. It turns out delicious! Salting carp caviar is not difficult. It is prepared quite quickly, with the addition of the most common products available. It turns out to be very tasty. Fish caviar prepared in this way can be used to prepare hearty sandwiches that can be a delicious and nutritious snack for the whole family during the day.

Ingredients

Directions

  1. The caviar must be fresh. We transfer it to a glass or ceramic bowl of a suitable size. Pour a third of cold water into the caviar, which must be drinking water - not necessarily boiled, at least just filtered.
  2. Next, using a regular fork, begin to mix the caviar with careful movements. With such actions, all films are wound on the fork, that is, only individual eggs will remain in the bowl. But it may be that not all films can be removed from the caviar with a fork. In this case, pour the caviar together with water onto a coarse sieve and then use a spoon, trying to keep the films on the sieve, and the caviar, along with the liquid, passes through the holes back into the bowl.
  3. Next, add half of the remaining water to the caviar and filter it through a sieve again. We repeat the procedure again with the remaining water. When the caviar is well washed, you can proceed to the next stage of salting, namely, to prepare the brine.
  4. We do it this way ... Pour boiling water (80 ml) into a separate container (you can take a glass), into which we pour salt and mix well until the crystals are completely dissolved. Next, pour the prepared washed caviar with the resulting brine. Leave the caviar in the brine for 2 hours, cover the container with a lid.
  5. When this time has passed, drain the brine and fill the caviar with vegetable oil. It should be refined, odorless. Mix the caviar well, but gently. She's ready to serve! It's so quick and easy!
  6. If serving later, store the caviar in the refrigerator. To do this, put the caviar in a jar of a suitable size, which we close with a lid. It is not stored for very long - several days. It can be used to make delicious sandwiches or great snacks such as caviar butter or tartlets.
  7. Bon Appetit!

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