Royal table: pike caviar, cooking
Pike caviar, the preparation of which we will consider today, is quite a valuable dietary product, since it does not contain much fat, but has a large amount of vitamin D, protein and various trace elements. During the reign of the kings, they ate it with pancakes. She was highly valued, even more than red caviar. So, let's understand how to cook with pike caviar.
What is needed?
Ingredients: two pike, two tablespoons of salt, one hundred grams of vegetable oil (unrefined).
The fish is washed, gutted and carefully removed the caviar bags (they are also washed). From these sacs, the eggs themselves are extracted into the dishes prepared in advance, and the remaining films are pulled out. Then add salt and beat thoroughly until the mass is completely dissolved. It will take about twenty minutes, with the formation of white froth, and the pike caviar itself, the recipewhich we are considering, should thicken. Then two thirds of the vegetable oil is added to it, mixed well, and spread into a prepared container, top up with oil so that it covers the product one centimeter.The container is closed with a lid and put in a cold place for five days. It turns out quite tasty salty caviar pike, cooking it, as you can see, does not require much effort. Sometimes it adds chopped finely green onions or other greens. The finished product can be put on pieces of bread, smeared with butter. These sandwiches are served as a snack or on a festive table, decorating them on top with sprigs of parsley.
Pike caviar, rustic cooking
Ingredients: caviar, a few drops of white sweet wine vinegar, thirty grams of vegetable oil, one Tatar (or white) onion of small size.
Caviar is put in gauze, doused with boiling water and hung out so that the water is glass. Then it is transferred to the dish, whipped with a fork, add a little salt and leave for a while. Then it is sprayed with vinegar, add oil and beat until a white foam appears. Onions finely chopped, added to the main product and taste. If necessary, add more vinegar and salt, as well as necessarily thirty grams of vegetable oil, and beat again. The finished dish is put in a jar and put in a cold place for three hours.While the pike caviar, the preparation of which is completed, is in the refrigerator, the bread is dried in the oven. They put fried toast on the dish along with caviar and decorate with greens.
Pike caviar in modern cooking
In modern times, it is salted and pasteurized. Properly salted, it becomes amber in color and crumbly. This delicacy is served in a caviar pan with a silver spoon, since it is believed that only silver does not interfere with the authentic taste of the dish. In addition, every culinary specialist is aware that this fish product is an aphrodisiac and contains a huge amount of beneficial micro and macro elements. Therefore, it is prescribed to those people who have suffered any serious diseases, and are also widely used in dietary nutrition.