Advice 1: How to cook perch eggs

Perch is a very common fish in most cases Ikryanoye. Caviar perch healthy and nutritious because it contains large amounts of protein, lipid, folic acid, potassium and phosphorus along with omega-3 fatty acids. From the eggs of the perch , you can cook very tasty dish – iranic.
How to cook perch eggs
You will need
    • 500 g of fresh caviar;
    • eggs – 2 PCs;
    • flour – 3 tbsp;
    • semolina – 3 tbsp;
    • salt
    • pepper to taste;
    • a little sunflower oil.
Gently wash the eggs under a gentle stream of cold water below it has not collapsed. Clean caviar from the films. To do this, use a narrow and very sharp knife.
Place in a clean container and sprinkle a pinch of salt. Put long for salty caviar in the fridge for 1.5 hours.
Remove the eggs from the refrigerator and place it in the bowl of a blender. Within 30 seconds, beat blender, selecting the minimum speed.
Add in spawn eggs, salt and pepper. Again beat with a mixer the resulting mass.
Gradually pour the flour and semolina, carefully mixing the dough with a spoon. Blender you no longer need.
The consistency of the batter should be like regular pancakes, even a little more liquid.
Pour into the pan a little sunflower refined oil. A little rascality her.
Lay the dough on the pan with a spoon, bake like regular pancakes.
Ekrandaki fry the two sides until, until they become a delicious Golden color.
Ikryanoye put the finished pancakes on a beautiful dish and serve. As a complement to a dish you can prepare sour cream sauce. Note that ekrandaki very high in calories, and if you watch your figure, then you can spice up this dish with sour cream is not necessary.
Very carefully and gently wash the eggs. Don't spend time on it. Because the eggs can be small particles of blood veins that needs to come off necessarily.
Useful advice
If you want to ikranite turned out not only delicious, but also very tender, then add to the dough a tablespoon of sauerkraut. Don't be surprised. Because the eggs in the frying time tends to become harder and harder. And here comes to the aid of sauerkraut, which Ikryanoye softens the dough and makes ekrandaki gentle. The taste of sauerkraut you feel, it combines very well with caviar perch.

Advice 2: How to pickle eggs perch

Perch is one of the most common fish in Russia. It is found in fresh water of large reservoirs, ponds, rivers, lakes. You can cook traditional and delicious soup, and you can get no less appetizing caviar. So it turned out really delicious, you need it right pickle.
How to pickle eggs perch
You will need
    • thin narrow knife;
    • two ladle or small saucepan;
    • one liter of water;
    • iron plug;
    • small strainer;
    • sunflower oil;
    • clean glass jar;
    • salt is fine.
Scrape the caviar out of the tub, where she lay, to another clean container e.g. ladle or saucepan. Take a sharp, long and thin knife. This knife sharp clipping all movements dissect the ovary (egg-bearing sacs out of fish). After that, should get a uniform mass.
Take the larger size ladle or saucepan and pour in it the salt rock large size (two tablespoons with slide). Then pour in a jar or other container with one liter of water, pour it into a ladle, where is salt. Stir and dissolve it in water, make a brine - salt solution.
Put the brine on heat, bring to a boil, and then pour all the eggs (so much water and salt you can use if you have up to one litre tins of caviar). Don't pour out all the brine, because salt is a lot of sand. As a result, you should get caviar, bathed in hot brine.
Next, take the iron fork and in a circular motion for about two minutes stir the eggs. Then grab a small strainer and start to draw the eggs out of the pan into another container. Brine is still pretty dirty and unclear. At this stage we can not wait for the brine to completely drain through a sieve.
Make the brine for the second time (one liter of water, a few spoons of salt with slide): put on fire, bring to a boil, pour the eggs, stir with a fork and remove the film. After you re-fill the brine of the caviar should be clean, each egg separated.
Again, make a brine (in the third and last time), pour eggs, stir and get the already clean and clear caviar. After this strainer to remove all the eggs (and wait about two minutes until all the brine drained through a sieve) and place on a clean plate.
When lay all the eggs, take a bottle of sunflower oil and a jar where you will put the eggs. Pour a little oil on the bottom of the jar, and a tablespoon put in her eggs. As all put, take one small teaspoon, scoop out it of fine salt and pour in the eggs. If you love caviar too salty, then take a spoonful of salt (no slides), and if not, then quite a quarter of a teaspoon. Next, mix the salt with caviar, tamp top with a large spoon, pour a little more oil and cover with a glass lid (can be different).
Put a jar in the fridge for 4-5 hours, and then you can eat with a spoon, spread on bread, eat...
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