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How to salt trout caviar in oysters

0
1642
Kitchen World
Calorie content 224 kcal
Portions 2 port.
Cooking time 25 minutes
Proteins * 24.3 gr.
Fats * 11.8 g
Carbohydrates* 1 gr.
* per 100 gr. product
How to salt trout caviar in oysters
Content

The ovaries are that transparent film that envelops the eggs. As a rule, ovaries are removed before salting. To get a good result and a stock of a tasty delicacy for the festive table, make sure that it is fresh and firm before salting the caviar.

Ingredients

Cooking process

step 1 out of 5
Wash the trout, slit the belly and remove the eggs. Rinse the caviar with water.
step 2 out of 5
Boil water, add salt and sugar, continue to boil the brine for another 3 minutes. Then cool the brine to 40-50 degrees.
step 3 out of 5
Put caviar in ovaries in a deep container and fill with warm brine, leave for 10-15 minutes. Then gently stir the caviar with a fork, when the film is wrapped around the teeth, just remove it.
step 4 out of 5
Throw the caviar onto cheesecloth, a colander or a fine sieve and wait until all the liquid has drained.
step 5 out of 5
Hold the caviar at room temperature for another 10-15 minutes, then put it in jars and put them in the refrigerator. After 1-2 days, you can serve this exquisite delicacy on the table.

Bon Appetit!

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