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How to properly peel and salt trout caviar

0
2218
Kitchen World
Calorie content 224 kcal
Portions 6 port.
Cooking time 240 minutes
Proteins * 24.6 gr.
Fats * 13.8 g
Carbohydrates* 1 gr.
* per 100 gr. product
How to properly peel and salt trout caviar
Content

Salting caviar at home is not at all difficult. With the help of a detailed step-by-step recipe, a culinary specialist of any level will be able to cope with this task. You will need directly the caviar itself and the pickle.

Ingredients

Cooking process

step 1 out of 5
The film covering the caviar must be removed, as it can taste bitter after salting. To remove the film, special nets with large holes are used. At home, you can use a large mesh sieve.
step 2 out of 5
Fold the caviar in a foil into a sieve with large holes. Carefully cut the film and without pressing, rub the caviar through a sieve. After this process, the bonding film remains on the sieve.
step 3 out of 5
Pour a liter of water into a saucepan, heat it to 70 degrees. Then add salt and sugar, stir until completely dissolved.
step 4 out of 5
Dip the caviar into a warm brine, slowly stir it with a whisk. The eggs will begin to soak in the brine and begin to peel off from each other. Soak the caviar in the brine for another 3-4 minutes, when it becomes crumbly, transfer to a sieve and let the brine drain.
step 5 out of 5
Divide the caviar into glass jars and refrigerate. After 3-4 hours, the caviar will be completely ready.

Bon Appetit!

 

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