Many connoisseurs of red fish and caviar attempt to pickle favorite delicacy, but rarely one is turned to make tasty.It is important not only prescription listing all the necessary ingredients, but also the state of trout eggs (of the fish), and its freshness.Salt can not only fresh, chilled fish, but even fresh-frozen.How to pickle eggs of trout, we will also consider in this article.
Very often people give their preference to purchase eggs, not wanting to mess with her cooking.It is in vain.Its caviar is not only useful, because you are doing it from a fresh product, but also delicious, sometimes it turns out much cheaper if the eggs in a large big fish catches.The only drawback is the home of eggs that can not keep it long, you need to use it for no more than two days of preparation, and it is necessary to keep in a tightly closed container, put it in the refrigerator compartment.
Before proceeding directly to the salted roe and fish must be thoroughly prepared.Clean up the working surface: carefully washed out the table, the board and sharpen a knife for cutting fish.Cooking salt-coating mixture and necessary pripravnye ingredients.Buy or catch trout, wash it thoroughly and proceed.How to pickle eggs of trout, we learn after basic supplies will be ready.
To start, prepare a fine sieve, deep container boiled water.The very salting trout eggs are not so complicated, the basic is to remove the film.In order to film on trout eggs moved without difficulty, it is necessary to lay eggs in a sieve and lower it to 15 - 30 seconds in hot (80 C) water, then carefully peel the tape and skip the eggs through a fine sieve.From the first time can turn out not very nice because it's wrong selected sieve.Trying to skip through a sieve spawn trout smaller than the eggs, you just crush them and get to the exit mush.To avoid this, it is necessary in the economy have the right size sieve or a plastic colander, drain holes as close as possible to the size of eggs.If neither one nor the other in an economy not, then removing the film needed more time for a few seconds to lower the eggs into the water and pokolyhat to eggs separated from the sticky mass.And sprinkle a little lemon on top.
Prior to pickle eggs trout, you need to prepare the brine or marinade.To do this, put the water to boil, add salt to a large rate of 170 g per 600 ml of water, cool down and drop to the eggs in a colander for a few minutes, but no more than three.Caviar is not a fish, you can overdo it.In principle, the eggs have saline during this time, you can bring to the table, or spread on sandwiches.If you want to use it later, it is necessary to prepare a sterilized container, scalded with boiling water over it one more time, to lay eggs and pour oil, after tighten.But once again I repeat: keep such eggs can not be longer than three days, it's not a factory conservation, which can be used within one month after preparation.
We talked about how to pickle eggs trout, nothing complicated about it, and now consider in detail the process of brining trout.The mixture for salting trout is as follows: take a large salt and sugar in equal amounts, is mixed.Per kilogram of fresh trout require 120 g of this mixture.To this was added 20 g of black pepper, bay leaves several secondary.Remember it is necessary that the fish should have its own flavor and seasonings - its complement, not interrupting.As for salt, red fish is extremely difficult to overdo it has a wonderful property to absorb as much salt as necessary.
now proceed to the cutting of trout.Cut off the head and tail of the fins, the belly ripped open and take out the eggs.Cut the trout carcass into chunks, so it turns a beautiful thread.Take a piece of trout, an incision from his back, leaning slightly to the side of the dorsal fins of the line to expand the piece.Hurry in this process should not be a knife to feel where the main beam bone trout.Going to the spine of fish continue to be separated, bending back the meat as much as possible trying to keep the bottom edges, continue to "abdominal incision" trout.In the same way we proceed with the second half, only this time to buckle up the spine with ribs, trying as much as possible to separate them from the meat of trout on the skin.
As a result, should have one meat trout on the skin and the central portion of a spine with ribs and a small amount of meat."Skeleton" can pickle or send to the head and tail of the subsequent preparation of soup of the trout.
Take a non-metallic (a must!) Capacity, add salt-coating mixture on the bottom, add the bay leaves and allspice pepper.Laying down the first piece of sandpaper trout and plenty of cover with a layer of the mixture, add the bay leaf three and peppercorns, spread on top of the second piece in such a way as to get the "whole fish".Again sprinkle with salt-coating mixture.Cover tightly and remove the container prepared in the cold at a temperature not exceeding 10 C, forget for a couple of days (maximum of three), salting trout over.Before use, the trout being removed from the container, spread on a dish towel or to drain excess juice, sprinkle with lemon, then cut and eat.
Now you know how to pickle eggs of trout and the fish itself.Bon Appetit!
