Pike liver and caviar
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If Mrs. Pike had everything including liver and caviar, I quickly prepared a delicious meal. This dish is served hot with toast. Inspiration: Radu Anton Roman !!!!
- 300 gr pike liver
- 150 gr pike caviar
- 200 ml of milk
- 100 ml white wine
- 50 gr butter
- 50 ml olive oil
- 1 onion cut fish
- White flour
- Himalayan salt
- green parsley
- toasted rye bread
Preparation time: less than 90 minutes
RECIPE PREPARATION Liver and pike caviar:
- Be very careful when removing the liver so that the gall does not spread. In case of accident, the liver is compromised and can no longer be used !!!
- The liver is kept in milk for at least an hour.
- Remove the pike liver and add it to the white flour. Fry in oil mixed with butter. Add the caviar [that remained in the bags.
- Put the chopped onion and cook lightly.
- "Extinguish" with wine. Salt and pepper.
- Let simmer for 5 minutes until the wine evaporates and decreases to form a sauce.
- Serve the pike liver with lots of green parsley with toast and your favorite vegetables.
Be very careful when removing the liver so that the gall does not spread. In case of accident, the liver is compromised and can no longer be used !!!
Pike liver and caviar - Recipes
Whether they are Salmon, Pike or Carp, Danube Caviar caviar represents the superior quality on the local and international market. Working only with reliable suppliers for more than 15 years, our product range maintains the premium quality standard appreciated by our customers.
All Danube Caviar caviar is processed with a low percentage of salt and without preservatives. The products are available in packages of 100, 500 and 1000 grams.
For any product out of stock, or in case of special processing and packaging needs, we recommend you make a pre-order.
BE CAREFUL when you eat ICRE from these fish!
Fish meat, compared to that of terrestrial animal species, contains an easily digestible and high quality protein, with a low collagen content and balanced in amino acids.
At the same time, caviar, when prepared at home, is a nutritious and healthy food.
Most fish have edible eggs, with a few exceptions. The best known fish whose eggs are toxic are: barley, dwarf sleep and mihalt.
The intoxication with the eggs of these species is not serious, manifested by nausea, diarrhea and headaches. The eggs of sleep they are unpleasant to taste and relatively indigestible, causing intoxications only in sensitive people.
Pay close attention to the eggs that come from trout, because they can be infested with eggs of the longest tapeworm, 10–20 m long intestinal parasite worm, Diphyllobotrium latum botryocephalus.
These caviar must be salted and must be frozen or heat-treated fish before consumption, in order to destroy the parasite. Also, pay attention to the eggs pike, pikeperch or some species of salmon.
Health problems caused by caviar consumption
The disadvantages of using home-made caviar food are quite few:
- have a relatively high cholesterol content (consumed only occasionally by the elderly and by people with high circulating cholesterol),
- caviar and preserved caviar have a fairly high content of sodium and chlorine (avoid consuming salted caviar in case of hypertension, water retention, chronic degenerative diseases),
- Black and red eggs (from Manchuria) have a high level of purine (not consumed by people suffering from gout or hyperuricemia).
Fresh eggs, taken from the fish, are immediately passed through a rare sieve to remove the skins.
Salt properly, put in a bowl and leave to cool. The caviar binds better and tastes better if left to cool for at least 24 hours.
After removing from the cold, prepare as follows: mix with a whisk, pouring a little oil and stirring quickly all the time so that the oil does not have time to gather in one place. Gradually increase the amount of oil, while sprinkling the eggs with a little water or soda. At the end, add a little lemon juice, continuing to mix and sprinkle with water or soda.
If the caviar happens to be cut, take a tablespoon of unprepared caviar that mixes well in a separate bowl, dripping a little oil and a little water or soda and
stirring constantly, then add a little
The chopped caviar can be straightened with a core of white bread soaked in water and squeezed well. Put in a bowl about 60 g of bread crumbs and mix well, gradually adding the chopped eggs.
Chopped caviar can also be straightened with about 50 g of hard boiled semolina and cooled well, applying the same method as with bread crumbs.
If the eggs have a more gelatinous grain, they must be sprinkled with water or soda from the beginning. The well-tied eggs are kept cold for 2-3 hours, after which, if they have hardened, they are mixed again, adding water or soda as much as they receive.
Retain a small amount of caviar, and put the rest on the plate, arrange and smooth, then garnish with the spirit with retained caviar, lemon slices and olives.
Serve with finely chopped onions.
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Drob from pipote and liver
Drob from pipote and liver from: chicken breasts, chicken hearts, poultry liver, eggs, green onions, dried onions, parsley, green dill, salt, pepper, bay leaves, oil, breadcrumbs.
- 1 kg of pipettes and chicken hearts
- 500 g of bird liver
- 10 eggs
- 2 green onion bindings
- 2 dried onions
- 2 bundles of parsley and green dill
- 2 bay leaves
- 2 tablespoons oil and breadcrumbs to line the trays
Method of preparation:
Peel a squash, grate it and boil it in different bowls, in cold water in which you have added bay leaves and a cleaned and notched onion.
After they have boiled, drain them and pass them through the mincer, through a large sieve or chop them with a knife.
Boil 5 hard-boiled eggs, clean them and cut them in half lengthwise. Finely chop the green onion, dill and parsley.
In a bowl, beat the raw eggs with a little salt, then mix them with the chopped onion, dill and chopped parsley, meat, salt and pepper to taste.
Grease and line two small cake trays. Put a layer of composition in each one, place the boiled eggs in the middle in a row and cover with the rest of the composition.
Press the back of the spoon and pour over the remaining eggs, beaten with a pinch of salt. Bake the dough for about 1/2 hour, over medium heat.
Fried eggs recipes: how to cook fried caviar and the tastiest recipes for anchovies fried on toothpicks, chicken legs fried with puree, trout caviar, mackerel caviar, mackerel caviar, spreads with black caviar.
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Caviar salad with semolina - economical caviar salad recipe & # 8211 fish caviar appetizer recipe & # 8211 caviar salad recipe with guaranteed result & # 8211 fluffy caviar salad with onion and semolina & # 8211 appetizer for the holidays
Pike caviar salad with semolina it is strong, economical and I would say that it is not cut if we take care to cool the boiled semolina. In the old days, when it was very difficult to find caviar, my mother only prepared it that way. at one point he told me that he remained faithful to this recipe and for the fact that the classic caviar salad was cut. After 2 attempts, he gave up and never tried to prepare otherwise than in the version with boiled semolina.
I prepared this recipe yesterday morning, with the last bag of caviar received as a gift last autumn from my cousin from Galati. The eggs were salted and frozen.
I admit, I like it more Roe salad prepared without additives, ie caviar salad without semolina or bread. But, I grew up with it caviar salad with semolina, so I can't totally deny it. This is good too, so is my mother-in-law.
There are housewives who do not conceive of making caviar salad without semolina. I think that their preference was influenced by the communist period, when no caviar was found and whoever managed to prepare such an appetizer tried to multiply it, in order to enjoy more days of Roe salad.
If you want how to prepare simple caviar salad, I'll leave it to you link here. You can find all the fish appetizers prepared by me this link.
And because I tested the Panasonic Lumix camera, I thought I could show you what came out and I took a picture of this caviar salad with semolina. I think I did well enough to bring out the salad and its decor, so that I will tempt you to try the recipe. caviar salad with semolina.
#LumixCulinary #ExperienceFresh #LumixPolska
120 g of caviar salted pike (2 tablespoons)
100 -150 ml of cold mineral water
1 small onion, finely chopped
2 tablespoons boiled semolina (60 g semolina in 250 ml water)
I took the caviar out of the fridge and left it at room temperature for 30 minutes before starting to prepare it, so that I had the ingredients at approximately equal temperatures. During this time I chopped the onion very finely (you can give it through the mincer, if you want it not to be seen). I boiled the water and added the semolina (in the rain) when it boiled. I mixed well so as not to make lumps and I boiled the semolina until it became thick (I only needed 2-3 minutes). I took it off the heat and let it cool. Do not use semolina in caviar salad until it is cool completely, otherwise the caviar salad will be cut.
I put the eggs in a bowl with 1 tablespoon gray boiled and completely cooled and I mixed at medium speed until the composition was homogenous, then I started to gradually add oil, pouring very little, in a thin thread each time. After consuming 80-90 ml of oil, I started pouring alternately a few drops of lemon juice.
When the amount of caviar started to increase, I added another tablespoon of boiled semolina. I continued to incorporate oil. After consuming 200 ml of oil, I gradually added 1/2 teaspoon of cold mineral water, but 1 teaspoon works.
At the end I added very finely chopped onion.
The water will change both the texture and the color of the caviar salad, becoming whiter and fluffier.
You can increase the amount of caviar with oil, you can make it softer and fluffier by increasing the amount of mineral water.
But, be sure to incorporate as little as possible each time, until you reach the desired result.
The eggs are salty, no salt is added at all.
You can keep the salad in glass jars (jars) or ceramic for a few days in the refrigerator.
It would be good to cover it even if it is put in a bowl.
Pike caviar salad
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Validity on delivery: Minimum 2 days
Peach caviar salad made at home, only from natural ingredients.
It does not contain preservatives or food additives.
ingredients: sunflower oil, natural pike caviar (25%), salt, lemon juice, mineral water. Does not contain onions.
Allergens: fish (derivatives).
About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.
Chef Johnny Shusala he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.