How to cook white caviar
Absolutely everyone knows about black and red caviar and rarely eat white eggs. At the moment it is not very popular and relatively expensive. Although the exact value is extremely difficult to call the white caviar is the king fish! Royal fish in Russia was considered to be a pike! The price of this product depends on the season may not be very high or the opposite way. Previously, this product is valued in Russia, especially among the aristocracy, but has now lost its popularity. However, the fishermen are a unique breed, they can afford to pamper yourself and your guests with dishes that were popular among the aristocracy and is now available for most of the population.
Cooking white caviar
The eggs are placed in dorsal with a large hole, then start the hand, as if to RUB it in the bottom of the colander, this requires to separate the eggs from the film.
Further, in the container of caviar pour clean cold water and washed. The water is then decanted, the operation is best repeated several times.
In boiled water, which you allow to cool to 70 degrees, added 5 tablespoons of salt in 2 liters of water and mixed, then the resulting brine is added to the caviar. All mixed and given time to brew for about 5-10 minutes.
Then, on a clean cloth (you can use cheesecloth, but it is required to lay down several times because the eggs of the pike very small) is discarded eggs, and the water is drained through dorsal (cloth).
To drain the water, leaving the eggs on the fabric, you can leave it for 1-2 hours.
Next, you need to immediately try the taste of caviar, so to speak to check for salt. If it is very salty, rinse slightly with water if not enough salt, add and stir.
Then break the eggs with a fork, use a mixer or blender is not recommended for obvious reasons. You need to knock until the eggs will not turn white. Then the caviar is shifted in the tank is given time to stand in the refrigerator (about an hour), and then frozen in the refrigerator.
It is important to know!
The eggs can be thawed, defrosting is recommended, taking a jar from the freezer and placing in the fridge. After defrosting is required to eat, re-freezing is not recommended!
By the way one of the reasons why this dish is mainly consumed by the aristocracy was a complicated storage of the product. As a result, any fisherman can enjoy the fishing but also from their guests. They will be extremely surprised and interested to try white eggs, especially if you tell them that once it was considered a dish for the aristocracy.