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Whenever I catch fish, I try to see if it has no eggs. If I'm lucky, I take them out nicely, taking care not to break the bags I'm in. I open the bags and, with the non-sharp blade of the knife, I clean them well of the vinegar and put them in a gauze, after 10-12 hours. After they have drained well, I mix them with coarse salt. The amount of salt differs depending on the amount of caviar. For long-term storage, put an amount of salt equal to 10% of the amount of caviar. Thus prepared, the eggs are put in a jar and stay for up to 6 months.
One week after salting, the eggs can be used
I heard many salad recipes with the addition of semolina, bread, potatoes. I also tried it once and put semolina in the caviar salad, but I said I never do it again. It's a shame to spoil the taste of the caviar with something like that.
Put the eggs in a bowl with high walls. Add a tablespoon of oil and mix with the mixer at minimum speed until it starts to set. Add a little more oil and continue mixing. Continue like this, adding a little oil and taking care to incorporate well into the dough. When they are well mixed, you can increase the speed of the mixer until they become sticky. At this point, add, little by little, mineral water alternating with the oil. Mix until it reaches the desired consistency. Add lemon juice depending on how much the acre you want it to be.
At the end, add the finely chopped onion. Do not grate it because the taste of onions will be too intense.
They are delicious, with an intense fish taste and the beans that crack between the teeth.