Breakdown caviar has a very delicate taste. That is why it is so appreciated among gourmets. You can cook it at home using one of their proven recipes.
Pick your recipe
Fish eggs are initially found in small patches and are covered with a film. Quite often they are rubbed through a screen (a special sieve), and then they are salted. As a result, caviar gets the name breakdown. You can cook it yourself by choosing the best recipe for yourself.
Classic breakdown caviar
When preparing caviar breakdown according to the classical method, it should be borne in mind that it will have a slightly salted taste. To do it you need the following:
- small table non-iodized salt - 80 g;
- the paws of any fish - 1 kg.
Take an enameled pan, on top of it fix the mesh with small cells made of linen and cotton threads. It is desirable that it be reinforced with a wooden frame. This will allow a breakdown of caviar more efficiently. Next, place the tabs on the grid. Gently press on them. It is important that the eggs begin to come out of the film bags. Using a spatula, you can push them through the net.
Sprinkle caviar with the required amount of salt. Using a wooden spoon or flyer, mix everything thoroughly. It should be a thick mixture. Then take a bowl (it should not be made of metal), line the canvas on its bottom, lay the breakdown caviar on top of it. Be sure to flatten it with a spoon. Then cover with a layer of canvas and put in the refrigerator for 4 days. It should be salted at a temperature of 0 to 5 degrees. It is best to use breakdown caviar with greens and lemon. You can also serve it with thickened cream and separator sour cream.
Granular breakdown caviar
In order to prepare a granular breakdown caviar, the following ingredients are required:
- vegetable oil - 15 ml;
- table fine salt (without iodine) - 100 g;
- patches from any fish - 1 kg.
Take a container and place a screen or a fine sieve on it. Next, wipe the hairs through it. Punch caviar with vegetable oil. Mix everything thoroughly, and then start adding salt gradually. Cover the container with plastic wrap and refrigerate for 3 days. Then you can serve it on the table with finely chopped herbs.
Useful tips
If you want the breakdown caviar to turn out to be medium-salted, then 150 grams of salt should be used per 1 kilogram of oysters. If you want to give this delicacy a piquant taste, then add a few peas of black allspice when cooking it.
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