How to cook eggs burbot

Fish eggs is a unique combination of biologically active substances, lipids, vitamins. There are four kinds of fish eggs: black (sturgeon), red (salmon), pink (whitefish ROE, Alaska Pollock), yellow (ordinary fish caviar), the latter will take the eggs of pike perch, pike, cod, burbot. It is valued not as high as black or red, but a number of useful properties and nutrients in it no less. From cod species, which include burbot, are also very much appreciated the liver. Pate of liver and ROE of the burbot has a wonderful taste, delicate texture, perfect for sandwiches and snacks.

You will need

• • For caviar:
  • 1 kg of raw ROE of burbot,
  • 2 tbsp. boiling water,
  • 150 g of water,
  • 120 grams of salt,
  • 3 peas of black pepper.
  • For pate fisherman:
  • 1 liter of liver and ROE of burbot,
  • 3 black peppercorns
  • 3 peas of fragrant pepper,
  • 2 Bay leaves,
  • salt
  • ground nutmeg
  • cardamom
  • ground cloves.
  • For the pate, caviar and liver:
  • 1 liter of liver and ROE of burbot,
  • 2 liters of water,
  • salt
  • Bay leaf
  • allspice
  • black pepper
  • carnation,
  • 1 onion,
  • 1 carrot.
  • For sandwich spread:
  • 250 g salted ROE of burbot,
  • 250 g blanched in the liver oil of burbot,
  • 6 tablespoons mashed potatoes
  • bow used
  • ground black pepper.

Instruction

1. Caviar
   Take raw eggs burbot: a sharp knife, make an incision along the belly of fresh fish, try not to damage the film in which there is ROE, and not to touch the gallbladder to prevent jaundice.
2. Put the eggs in the film in a colander and pour over boiling water. The film is removed easier, caviar becomes softer after scalding. Remove the foil and place the eggs in a deep glass dish.
3. Boil brine of water and salt, add pepper, cool to 60-80oC, pour brine caviar. Proclivity eggs in a cool place at temperatures between +2 ° C to +8 ° C, it will be ready in 2-3 days. Put the eggs in a glass jar, cover and store in the refrigerator.
4. Pate fisherman
   Clear from films of the liver and ROE of burbot, mash them in a bowl and lightly season with salt, add spices, stir. Pour the mixture in a two-liter glass jar, cover with a lid.
5. Take a large saucepan, put in it a jar, fill the pan with water to the level of mass in the Bank, put on the fire, after boiling, cook on gentle heat for 2.5 hours. Remove from heat, try to salt, dosolit, if necessary. Cool the paste, close the lid and put in the fridge.
6. Pate of liver and ROE
   Take the liver and ROE of burbot in the film, wash under cold water, place in a saucepan, cover with water, add salt, Bay leaf, allspice, black pepper, cloves, carrots, and onions. Put the saucepan on the fire, after boiling, simmer for 20 min.
7. Drain the boiled liver and caviar in the film in a colander, let cool, remove the foil from the eggs, mix liver and eggs in a blender or mash with a spoon.
8. Sandwich paste made of liver and caviar
   Mix the salty caviar and livers of burbot in a blender or mash them with a wooden spoon, add the ground black pepper. Take 6 tablespoons of mashed potatoes and mix them with the fish mixture. Serve the pasta, spreading on crackers or bread, garnish sandwiches, sprinkled chopped chives.