Trout is a delicious fish of the family of salmon, which lives in the seas and rivers. It cannot be said that it is freshwater fish, but in places where rivers fall into the sea, it is very much. In some cities, you can buy a fresh caviar trout, and if you spawn it yourself, you will get a delicious delicacy at a low price.
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There are several ways to post caviar trout:
in Tuzluk;
fast way;
far Eastern recipe.
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If you get a fresh caviar, make sure that the grains are not crumpled, and the product does not stick and smells fresh fish. After that, fold the caviar into the sieve and rinse it under the jet of cold water with a spray. Try not to mix hard so as not to crush the grain. After the procedure, lay out the product into the container and pour 2 tablespoons of a cooking, non-iodized salt there. Mix the mass thoroughly and pour 2 tablespoons of vegetable oil. In just a few hours you can start tasting the delicacy. The amount of salt and oil is indicated by 1 kg of caviar.
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To prepare a tuzluk, boil the water and cool it. While the water is still warm, dissolve salt in it. It is believed that if a raw egg will pop up in a saline solution, then it is no longer added to the salt. This liquid fill the prepared product and leave for 1 hour. After that, place the grains on the sieve and let the stroke of the solution. Add 2 spoons of vegetable oil to a mass. You can decompose the delicacy of small jars and serve to the table. If you wish, you can resist the caviar with lemon juice and add your favorite spices.
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If you are the admirer of the red caviar, then try to cook it in the Far Eastern recipe. Kushanye is spicy, with a spicy flavor of spices. For the preparation of a delicacy, take 100 g of raw caviar and clean it from the films. Cook sauce. To do this, pass the garlic clove of garlic and mix it with a teaspoon of soy sauce. Do not take a cheap product, you risk spoiling delicacy. After in the pile with sauce, add lemon juice and sesame oil. Season all with red pepper and pour the mixture on the caviar. Stir and let it stand for 20 minutes. And proceed to tasting. It is necessary to serve a dish with white wine and strong fruit magins. Red caviar is perfectly combined with rice vodka and plum wine.
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If babes are poorly separated from the films, prepare an isolated caviar. To do this, cut the jaws in small pieces and pour salt. By 1 kg of product is enough 50 g of salt. It can be a little different to prepare a trowel caviar. To do this, boil the water and cool it to a temperature of 70 ° C. You can hardly hold your hand in hot liquid. Add salt into water and strain the solution through the gauze. Now put the jaws with pieces and fill their hot tuzluk. Hold the mass in the liquid 10 minutes and drain the brine. Product Cover the saucer and put the cargo from above. Hold the delicacy under the yoke of 3 hours - and you can smear the bread with oil.
If you are the first time to solit the caviar of the trout yourself, take a very little product. After tasting, you can choose more sophisticated salting recipes.
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