New recipes

Pike liver and caviar

Pike liver and caviar

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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
  • pepper
  • Himalayan salt
  • green parsley
  • vegetables
  • toasted rye bread

Servings: 1

Preparation time: less than 90 minutes

RECIPE PREPARATION Liver and pike caviar:

  1. 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 !!!

  2. The liver is kept in milk for at least an hour.

  3. 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.

  4. Put the chopped onion and cook lightly.

  5. "Extinguish" with wine. Salt and pepper.

  6. Let simmer for 5 minutes until the wine evaporates and decreases to form a sauce.

  7. Serve the pike liver with lots of green parsley with toast and your favorite vegetables.

Tips sites


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.


  • fruits
  • Oilseeds and fruits
  • vegetables
  • Flour and cereals
  • Dairy products
  • Eggs
  • Meat and dishes
  • Fish and fish dishes
  • fats
  • Sweets and sugar products
  • Fast food
  • Spices and greens
  • Beverage

Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

Do you have a medical question? This is where you find the answer.

Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

Over 40,000 products, consumables, medical devices and equipment.

Welcome to the largest Medical Index in Romania!

"Active" is how ROmedic wants to take care of you in particular.

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
  • salt
  • pepper
  • 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

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.

Fried carp caviar

.cream .flour .salt, pepper .oil

Soy caviar salad (fake caviar)

Caviar, Salads, Appetizers 250 g soybeans 250 ml oil 1 small onion salt pepper lemon juice

Caviar salad with onions

Caviar, Salads, Appetizers 350 ml oil 100 g caviar (carp or herring) 1 finely chopped onion juice from half a lemon 4 tablespoons breadcrumbs 100 ml mineral water

Caviar paste

Lemon, Lemon 50 g fresh caviar 300 ml oil 1/2 lemon

Canapes With Black Caviar

slices of black caviar butter bread

Quick caviar

Pasta and pizza 1 tablespoon caviar (carp, crucian) 1/2 l oil 100g semolina (optional) 1 lemon 1 onion (optional) 1 pepper 1 tomato 5-6 olives

Mackerel caviar

a tablespoon of caviar half a lemon 50 ml oil

Fish caviar

Salads 1 half kg of caviar 4-5 teaspoons water oil 1/4 an onion 1 teaspoon mustard

Homemade caviar salad

100 g salted caviar & nbsp 200 ml sunflower oil juice from 1 suitable lemon & nbsp2-3 tablespoons mustard.

Taramosalata - Greek style caviar salad

Salads 250 g cod caviar 4 slices of bread without peel 1 onion juice from 2 lemons 120 ml olive oil pepper

Fish Caviar

Dishes with over 50 g of eggs 1/4 kg of oil 1-2 tablespoons of lemon 4-5 tablespoons of water a teaspoon of mustard.

Fresh carp roe

Salads 250g caviar 400ml vegetable oil 1 small onion juice from a lemon mineral water 2 slices of bread soaked in water and squeezed well olives

Roe salad

Potato, Water 100 g carp caviar 300 ml oil 1-2 potatoes 1 onion lemon juice salt 30 ml cold water

Herring caviar salad

Salads, Cold salads 100 g herring herring 500 ml mineral water lemon juice as needed

Trout eggs (canned)

Salad caviar trout salt oil (olive)

Icre of faces

Pasta and pizza 50g crucian caviar 1 cup mineral water (soda, water) juice from 1/2 lemon 200ml oil 1 tomato 1 bell pepper 4-5 olives parsley green

Carp caviar

50 grams of caviar, a small onion, lemon juice, two tablespoons of sour cream, two slices of bread, a cup of milk and 800g of oil.

House eggs

Lemon, Lemon 50 gr. caviar over 100 gr. white bread core 1 lemon 50 ml mineral water 300 ml oil

Carp caviar salad with onion

Salads .100 g carp caviar .300 g oil .mineral water .lemon juice .salt .1 strand of green onion

Small onion, Water 50 g caviar 50 g bread 150-200 ml oil 1 small onion lemon juice salt 2-4 tablespoons mineral water.

House eggs

Small onion, Gray, Water 50g caviar 350ml oil 200g milk 30g semolina - lemon juice 1 small onion

Onions stuffed with carp caviar

Salads, Fish salads, Over 1 tablespoon of carp caviar 600 ml oil a few drops lemon juice

Carp caviar salad

Salads, Cold salads carp caviar - 200 grams of sunflower oil - 250 milliliters lemon - 1 small semolina - 2 tablespoons salt lemon slices, capers, green onions thin strips of carrot for garnish

Tomatoes stuffed with caviar and smoked fish

Appetizers, Appetizers with fish, Fish for 4 tomatoes: a bowl of caviar (200-300 g) a quarter of a smoked fish (mackerel), a few sprigs of dill parsley.

Fish caviar meatballs

Appetizers, Fish appetizers, Fish ingredients: herring caviar (1 cup), 1 cup cornmeal, a pinch of salt, 4 tablespoons sunflower oil 1 small bunch of finely chopped fresh dill

Roe salad

Appetizers, Appetizers with fish, Over the list of ingredients: 200 grams of herring caviar, juice from 2 fresh yellow lemons, 1/4 loaf soaked in milk or water, 2 small red onions or 1 large red onion, grated small 1 cup of sunflower oil.

Breads with caviar salad and flavored butter

Bakery and confectionery, Salty dishes 500 g flour 1 cube yeast 200 ml healthy 2 tablespoons sour cream 1 teaspoon salt 2 tablespoons sugar 1 can of caviar salad with onion (240 g) 30 g flavored butter 1 egg

Caviar salad with semolina

Salads, Cold salads 3 tablespoons topped with caviar about 200 ml olive oil about 150 g semolina juice from half a lemon 200 ml mineral water salt, pepper onion to taste

Roe salad

Corn, pike and carp caviar are prepared in the same way. Only when preparing pike caviar should you keep 2-3 teaspoons of caviar and add them to the pike caviar salad at the end. The berries added at the end give a much more pleasant appearance.

Carp caviar with green onions

Water 1 tablespoon carp carp a few drops with lemon a few drops with water 0.200 ml onion oil

Panforte With Cherries

Cakes, Sweets 100g almonds, fried 125g hazelnuts, fried 150g figs, crushed 220g chocolate with cherries, chopped 3/4 cup flour 2 tablespoons cocoa 150g dark chocolate, chopped 2/3 cup honey 1/3 cup powdered sugar

Honey And Almond Cake, Without Flour

Sweets, Cakes 1 1/2 cups fried almonds 4 eggs 1/2 cup honey 1 teaspoon vanilla essence 1/2 teaspoon baking powder 1/2 teaspoon salt topping: 2 tablespoons honey 1/4 cup fried almonds, chopped

Chocolate petifiers

300 gr dark chocolate 60% cocoa 2 tablespoons good cognac 1/4 glass of raisins or candied fruit cut into pieces 1/4 glass of fried almonds-roasted nuts 1/3 glass of fried and peeled fistu paper rolls or small silicone molds

Day and night

Cheese, Mayonnaise red black caviar buns mayonnaise cheese

Baked apple with couscous and currants

Almonds 70 g couscous 6 granny smith apples 30 g roasted hazelnuts 30 g fried almonds 1 & frac12 tablespoons brown sugar 1 & frac12 tablespoons currants 30 g melted butter & frac12 teaspoon cinnamon 6 teaspoons honey

Celery puree with roasted hazelnuts

Garnish, Mashed potatoes, Potato dishes 1 large celery 50 g fried hazelnuts salt pepper 100 g butter 100 ml liquid cream milk 3-4 potatoes

Cake With Plums And Almonds

Sweets, Cakes 200g butter 200g sugar 4 eggs 100g flour 2 teaspoons baking powder 130g ground almonds 50g roasted hazelnuts, chopped 120g marzipan 500g (about 12) ripe plums, cut into quarters 20g almond flakes, fried 60g sugar 1 tablespoon juice of lemon

Plates with cheese and fish

Olives, Ansoa - surimi - anchovies - mackerel - mackerel caviar - vegetables - olives - cheeses

Chocolate fondants with pistachios

for 30 fondants: 250 gr bitter milk or white chocolate-as desired 30gr fried and peeled pistachios 30 gr roasted and peeled berries 30 gr raisins 30 gr fried almonds in shell

Walnut cake

Sweets, Cakes for walnut leaves: 200 g roasted nuts and crushed with a rolling pin, 300 g sugar, 2 tablespoons grated honey, 1 egg, 4 tablespoons milk, 1 tablespoon grated baking soda (quenched or as it is) 200 g flour. for the cream: 500 ml whipped cream, 150 g sugar, 200 g nuts.

Quinoa Bars With Cocoa

Sweets 220g pitted plums, chopped 2 tablespoons coconut oil 150g peanut butter 50ml grape seed oil 1 tablespoon honey a pinch of red pepper 160 g pumpkin seeds, lightly fried 20g cocoa flakes 25g quinoa expanded 90g walnuts .

Makruska cake

100 gr butter 1/2 glass sugar, a little salt 13/4 glass flour 1 egg 3 tablespoons ice water (very cold) for filling 6 eggs 2 sachets vanilla sugar 1/2 glass sugar 300 gr ground toasted almonds (can be interspersed with roasted and ground nuts ) 1 teaspoon of.

Sambusek (Arabic-specific pie pies)

Sambusek water, they are some Arabic "pies" (I think I can call them that). They can be filled with meat, cheese, vegetables. I give you the recipe for "sambusek" with vegetables (with cury). The dough is the same for any filling. It's simple. dough: -250 g flour -80 ml oil-approx.

Imitation caviar salad

Appetizers, Appetizers with fish, Fish 1 1/4 cup water 4 tablespoons semolina 1 tablespoon fish paste 1/2 teaspoon paprika 100 g oil 1 teaspoon vinegar or lemon juice a medium onion.

Breakfast with fish

Poppy, Shrimp, Olives 100 g shrimp tartar sauce caviar salmon in oil mackerel in olive oil 2 slices of bread 2 slices of lemon butter

Festive fish salad

Dishes with over 200g frozen breaded shrimp 1 canned tuna pieces in oil 150g canned corn kernels 1 large pickled donut 2-3 sour cucumbers 2 green onions salt pepper for ecor: salted red caviar chips

Fried eggplant

1 eggplant 20 gr flour salt oil for frying

Fake caviar salad

Lemon, Chili, Gray 100 g semolina 1 onion 70-100 ml oil 1 canned fish in oil (approx.170 g) 1 lemon salt chili pepper 2 teaspoons red pepper mixed (optional) a few olives

Fish-flavored breakfast

Lemon, Lemon, Salmon 3-4 slices of toast a box of herring caviar with onion a box of batog liver 30 g butter 3-4 slices salmon red smoke schery 1/2 lemon

Shrimp served with sweet potato puree and wine sauce

Dishes with over 5-7 shrimp, 2 sweet potatoes of the right size, red caviar, onion or radish sprouts, parsley dill basil, curry, cognac, 1 onion, 50 ml of wine, turmeric cream, liquid cream,


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

4 customers have selected the product from the favorites list.

Product Details

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).

Producer 2CHEFS

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.

Video: Little PIKE! #fishing #carp #outdoors #uk #angling #fishingdiaries #relax #chill #pike #predator


  1. Mac Ailean

    Yes, not a fig this does not seem like a serious consideration of the problem!

  2. Faer

    This is great. This is our Brazilian. Well done

Write a message