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Fresh carp roe

Fresh carp roe


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

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fresh carp caviar:

Fresh, salted eggs are left to drain for about 1 hour, to remove the water that was formed by dissolving the salt, put in a bowl with a teaspoon of lemon juice. Beat well with a fork, to gather the skins, which will be removed, and to form a thicker liquid by breaking caviar grains. Only then do we start adding the oil, like mayonnaise. It is preferable not to put bread crumbs, so as not to distort their taste (because I put 2 slices of bread, so they seem less heavy, the choice will belong). Beat continuously with the mixer, pouring a little oil. When they become too hard, add a teaspoon of cold mineral water or lemon juice, which whitens them and makes them frothy (add only as needed). Finally, match the taste, lamiae and possibly salt. Add finely chopped onions. Serve with olives.


Caviar salad is traditional at festive meals, especially when diners like fish dishes. It is a salad that allows many kinds of serving and garnishing (sandwiches, as a filling for some vegetables, mounted with pos on lemon slices or on a plate, etc.). I used the fresh caviar of a Danube carp to prepare the salad. First, the caviar is washed carefully and cleaned of any traces of skin. Salt with about 1 teaspoon of salt and leave in the refrigerator. Boil 100 ml. of water and when it boils add the semolina in the rain, stirring constantly, until it thickens well.

Allow to cool completely. Keep about 1 tablespoon of caviar, put the rest in a bowl suitable for the mixer, along with the boiled semolina, cooled (picture 1). Mix until the semolina and caviar are homogenized (image 2), add the juice from 1/2 lemon and start pouring the oil into a thin thread, stirring constantly, like mayonnaise. The composition will bind and grow (image 3). Add the finely chopped onion and the rest of the eggs (image 4). Mix briefly, so as not to break the caviar added later, match the taste with the rest of the lemon juice and salt, if needed, and the salad is ready. Store in the refrigerator, in a closed bowl, until serving (even 2-3 days).

A suggestion for a more special presentation: put the salad in a pos for decoration with a star-shaped tip and draw a fish on a plate, to which an "eye" is put from a caper grain, the "tail" is accentuated and the "swimmers" with very fine strips of carrot and garnish the plate with green onions and lemon slices.


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39 comments to & bdquoCarp caviar salad & rdquo

What a craving you made me !! The eggs are not missing from our menu, but I boiled the semolina in water & # 8230 & # 8230e much better in milk, why didn't it cross my mind: -? I'm so glad you opened my head, I'll kiss you!

Unfortunately I have to tell you that caviar does not mix with anything. As a rule, I learned from the Danube Delta, put the caviar in a bowl and mix with a wooden spoon only with a spoon of oil. I laugh that we would make mayonnaise with fish caviar taste. The recipe, at least in Transylvania, is a spoonful or two of salted caviar, a pinch of mustard and oil. / 2 minutes after which add a teaspoon of oil at the beginning
until they start to assimilate the oil. Then you can put more oil, when they harden add a tablespoon of water and continue beating. At the end add the lemon juice - according to taste - continue to beat with the mixer and oil until they the consistency of not flowing out of the bowl. Lemon has the role of cutting the fat given by the oil. clean the bowl without throwing the cut eggs and resume the process with a new spoon of eggs, gradually adding a teaspoon of the cut eggs. Enjoy!

Mircea thanks for the recipe. Honestly, I'm from Transylvania, but it didn't happen to put mustard in the caviar, nor did I hear any friend put it. But I am receptive to ideas :). I promise to try the recipe as you wrote it.

Well Mirceo this is exactly what you do: a fish-flavored mayonnaise & # 8230just that instead of chicken eggs you use fish eggs. I like nature with a little salt and lemon or on a bed of grated black radish with 2 drops of lemon. Merota tried. At the highest.

Ginette, please try them with semolina boiled in milk, you'll like it I assure you :). Many kisses !

I see you haven't changed anything on the facade. I haven't heard from you. Give a sign.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Cristina, unfortunately, I didn't have time :( but I hope to solve it as soon as possible.

MY DEAR, I MAKE CREAM WITH MINERAL WATER AND WITHOUT GRAY WITH LEMON SALT OR LEMON JUICE SO THEY ARE MADE IN OUR DOBROGEA AND THEY ARE GOOD SOUPS, YOU CAN TRY THIS VARIANT AS WELL. ANYWAY YOU HAVE SOME RECIPES OF NOTE 20.

Mary, I wouldn't want to stay in Dobrogea for at least a week to get tired of fish :)). Your mother does the same and you are right, she is very good. Next time I will try it and put pictures. Kiss you and have a happy New Year!

I tried the recipe, but I had the caviar kept in the freezer for a while. Is this a problem, because the salad didn't turn out properly?

In what sense did it not come out? Did they cut themselves? Maybe you put too much oil at once & # 8230 I made caviar from the freezer and it came out perfectly good.

It didn't come out: the composition came out too soft. And yes, I think I put too much oil in at once. I hope it comes out next time.

Dear Amalia,
Thanks for all the networks, I never made caviar and I tried these. Very simple to make, they turned out super good, everyone praised them and asked me for the recipe :)))) I recommended your blog to everyone, you really are great & # 8230Thank you very much and please don't stop amazing :).
Dearfully,
Lory!

Lory thank you very much for your appreciation, I hope you try other recipes from the blog :).

Hello Amalia, first of all Congratulations !! you are a perfect cook, I made countless recipes from your blog and they all came out great, I have a question about caviar salad, I saw that you had fresh caviar, does it work with caviar bought from Negro or something kind?? the problem is that they are very salty and I don't think they are rubbed with salt, possibly to wash them with a sieve before?
Did you try to do it and it came out?
Thank you very much

Anonymously you can put them in a sieve, then put them under running water, let them drain and do not add salt at all. I tried purchased herring caviar.

Now I make the recipe with caviar (for the first time I make them at home).

I saw that you are Capricorn (like me) so I want to wish you Happy Birthday! with health and many accomplishments.

are fff good! I tried them.
I used black herring caviar (per box-100g)
how fast they are made and how good they are. # 8230.
I didn't untie them beforehand

Alina and I still use those :) & # 8230 I'm glad they came out I am convinced that from now on you will prepare them at home :).

come bombard me with questions & # 8230sorry! caviar and creams are the only recipes that never come out nush dc & # 8230cred k I don't know their secret. Is it the reason & # 8230? I didn't put enough oil? My secret is pls! I love caviar but I never get it.

Ady if they haven't hardened enough maybe you put too much water & # 8230 first rub them with semolina, then add a little oil and mix & # 8230 to dissolve & # 8222 dissolve & # 8221 add water but a little teaspoon & # 8222 8230 then oil again and so on & # 8230 from time to time you put lemon juice. I hope you succeed, write to me.

next week i will do it when i get home & # 8230iti i will definitely write.ms much for advice: *

My first caviar prepared was pike, from a glass jar. I made them without semolina and with chopped onions and without mixer. They came out super good, they just cut ..
I just found your recipe and it's the second time I put on the preparation. I put water instead of milk, due to lack of stocks. : P The raw material was also from the 100 g box from Negro.
They came out very good, but they have only one problem: they are bitter! :( I didn't taste them until the end, so I don't know if they were bitter before putting onions. Therefore the number of possible causes is not restricted .. I say I washed them well, because they had no skin "Can it be from grated onions instead of chopped? I've heard that before. Thank you."

I honestly don't know how to answer you, it could be from onions.

uuuuauuuuuuuuuuuuuu! super and creamy it was now I'm going to see if it works out for me too.


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The fresh eggs, taken from the fish, are immediately passed through a rare sieve, in order 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 cut 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.


1. Put the eggs in a bowl, add a little oil and rub them with a wooden spoon until they dissolve, ie they start to turn white. We set aside a spoonful of caviar before rubbing them. To help them unfold more easily, while rubbing with a wooden spoon, we can hold the pot over the hot stove or over a pot of hot water so that the bottom of the pot of caviar is slowly warmed.

2. After they have come loose and bleached, we can work with the mixer on low speed. Add a little oil and mix well. Do not add another oil until the previous one is well absorbed. From time to time we add a little soda, the caviar gradually turning white. Even if they become watery when we add soda, adding oil and mixing it gains firmness again.

3. This amount of caviar can take more oil but I don't think it's good to overdo it. If you want to multiply them with semolina or bread, keep in mind that the semolina boils hard and cools well, and the bread crumbs squeeze well. At the end we add the spoon with caviar retained at the beginning, which will strengthen the taste. Finely chop the onion and add it to the caviar together with the lemon juice. I like to add chopped dill, which I did.


Unprepared salted carp caviar (Negro)

Ingredients: carp eggs, 10% salt, gelatinizing agents (fish gelatin, guar gum, xanthan gum), preservatives (sorbic acid, sodium benzoate), dye (carmine)

We strive every day like everyone else customers ours to be 100% satisfied ! On Facebook we already have fish 20,000 fans and on Trustpilot we maintain an excellent score 4.7 from 5.0 due to the fish 1300 reviews from satisfied customers.

PAYMENTS to our store are SECURE and product delivery is done at controlled temperature in thermal insulation boxes with ice gels so that the products remain fresh to the destination.


How to prepare ICRELE on Mount Athos

The caviar is a very nutritious and tasty appetizer. The ones in the trade are full of dyes, enhancers of taste and others Adiv harmful to the body.

In fact, the eggs bought are among the most dangerous products in stores. It is not a great philosophy to prepare them at home. Are ready in 15 minutes. The recipe we present below comes from the monks of the Holy Mount Athos.

Babies are a rare source of vitamin D. and vitamin B12. They are rich in zinc, phosphorus, essential fatty acids Omega-3, vitamin A, vitamin K2, folic acid (vitamin B9), potassium.

• fresh caviar (carp, crucian, pike)
• 1-2 lemons
• oil and mineral water
• dried or green onions

You can use a single type of caviar or a combination of several types of fish. They must be collected from fresh fish.

Remove the black threads, wash carefully, salt and store in the freezer, in plastic bags or pans.

Another method is to put them in a glass jar, adding oil over them. Keep cool.

When removed, allow to thaw completely, then place in a tall bowl. Insert the electric mixer and mix, gradually adding oil, until hardened. Do not pour the oil at once, as the caviar will cut.

As you mix, you will see that the eggs begin to grow in volume, thicken and become creamy.

After a while, they will lighten in color, and from pink they will turn white. Gradually add lemon juice to taste, and a little mineral water.

La final, se incorporează ceapa tocată mărunt, frecată puțin cu sare.

Unele femei obișnuiesc să adauge griș fiert la icre, pentru a le înmulți, sau pentru a le mai reduce din gustul puternic. Unele persoane nu agreează gustul de icre, considerându-le grețoase, de aceea adaugă griș.

Pe de altă parte, iubitorii de icre susțin că grișul le strică aroma specifică.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Salata de icre. Reteta veche a mamei

Salata de icre imi aduce aminte de copilarie,cand tata venea de la pescuit foarte mandru de plasa lui,aproape de fiecare data plina iar mama il astepta cu replica gata pregatita:tu l-ai prins tu sa-l cureti!Pestele nu ne-a lipsit niciodata din alimentatie mai ales ca bunicii mei locuiesc la cativa pasi de un lac ,deci automat aveam icre la frigider tot timpul,pastrate in borcane cu sare si ulei deasupra.
Sa va spun acum reteta mamei mele pe care ,firesc am preluat-o si eu!


Video: ΙΒΑΡΙΑ. Mιά μικρή ψαριά.