Pollock roe can be purchased canned at the grocery store, but nothing beats a homemade product. If you managed to get high-quality raw materials, it is good to prepare them for future use and use them for sauces, salads, pasta and other dishes.
How to properly handle pollock roe
To prepare a tasty, healthy snack, the best option is to get live fish. High-quality pollock roe is a beige paste in pouches. To extract them, the belly of the fish must be cut very carefully, without damaging the gallbladder and ovary.
If the recipe does not involve cooking caviar in undamaged caviar, you need to free the product from the films. To do this, put the raw materials on 2-3 layers of gauze, form a bag and, without expanding, rinse thoroughly in a large amount of water. Place in a colander or hang to drain.
To remove films from caviar, you can:
- scroll the yastiki in a meat grinder with a large grill;
- rub through a sieve;
- cut the yastiki, put in a saucepan with salted boiled water and stir the contents of the container with a fork until the films are wrapped around it;
- stir the raw materials with a kneader at low speed so that the yasti remain on the attachment.
Quick salted pollock roe at home
The most time-consuming stage of harvesting pollock roe is the removal of films, and salting the product is not difficult. You need to take coarsely ground table salt (10% of the weight of caviar), rinse the yastiki and remove the films.
Place the product in an enamel or glass dish. Begin to pour salt on the caviar, constantly stirring the contents of the container, until the beige mass becomes thick.
Keep salted pollock roe in the refrigerator compartment. The product will be ready for use after half an hour, but best of all it will be salted after a couple of days. The appetizer can be eaten with a little vegetable oil.
Homemade pollock roe in brine
Place the washed caviar without films in a spacious enamel saucepan or bowl. Separately prepare a saturated saline solution - brine. Stir water with salt, periodically checking the strength of the solution.
To do this, cooks use a simple trick: they dip raw potatoes into brine. If it does not sink, but floats on top, then there is no need to salt the water anymore.
Boil the resulting solution, let it cool at room temperature and pour the caviar. Soak from 5 (caviar - "five minutes") to 40 minutes (deeper salting). Drain the brine through cheesecloth, cool the product before use. Store up to four days.
Dried pollock roe in oysters
To prepare a delicious appetizer without removing the caviar from the bags, you need to gut the pollock very carefully. The films must not be damaged. Then rinse the yastiki in cold water.
Take coarse salt at the rate of 15% of the total mass of oysters. Put the raw materials in a ceramic, enamel or glass dish, salt and leave in a cool place overnight (do not freeze!).
Soak the salted caviar bags by pouring cold boiled water (2 parts to 1 part caviar). After half an hour, put the yastiki in a colander, let dry. Place on metal grates, for example, from an oven, and dry in the fresh air under a canopy or on a glazed ventilated balcony for 30-40 days.
If, during the drying process, salt crystals appear on the caviar bags, you need to heat the water to a temperature of 40-45 ° C, pour the oysters. After half an hour, dry and dry until tender.
Pollock roe sauce
For pollock roe from two oysters, take 180 ml of heavy cream. Heat a cast iron skillet, pour out the cream and let it boil. Add caviar, stir quickly until a smooth paste is obtained. Let the sauce cool and thicken.
You can serve seasoning for vegetables, fish, sandwiches. A delicious dish will turn out on the basis of pasta. It is necessary to boil them until tender, put them in a colander, add to the pan to the hot creamy caviar sauce and mix.
Serve with nori, or green beans, green peas and always with fresh herbs. Eat immediately until the pasta has cooled.
Pollock roe and sprat appetizer
An interesting appetizer for a festive table and strong drinks is made on the basis of caviar, fish and beets. First, you need to boil 100 grams of beets, cool, peel and chop into slices. Place in a blender bowl.
Add other ingredients:
- 50 grams of salted pollock roe;
- pieces of one processed cheese;
- a garlic wedge;
- a tablespoon of soy sauce;
- 100 grams of boneless sprat sprat.
Scroll everything in a blender until smooth, put in small containers and garnish with whole small salted fish: anchovies, sprat, anchovy. Serve with rye bread slices.
Pollock roe paste for sandwiches
Wash and dry a few sprigs of fresh dill, chop finely. Soften 50 grams of butter at room temperature. Mix a couple of tablespoons of salted pollock roe with dill and oil, use freshly squeezed lemon juice as a dressing.
Mix all ingredients well, cool in the refrigerator. Use for sandwiches. The appetizer goes well with fresh cucumbers, green onion feathers, tomatoes.
Homemade caviar
Peel and finely chop 200 grams of onions. Rinse a bunch of fresh dill, dry and chop well. Mix a pound of pollock roe with 0.5 cups of semolina, add a couple of raw chicken eggs and onions. Pepper to taste. If the caviar is fresh, not salted, then add table salt.
Stir the resulting mixture and let stand for 20 minutes. Then spread the caviar mass in portions on hot vegetable oil and fry until golden brown on both sides, like pancakes.
Pollock roe cutlets with potatoes
To make the caviar cutlets a denser consistency, you can make blanks with potatoes. To do this, you need to take salted caviar and potatoes in a 1: 1 ratio, for example, a pound each. Peel the tubers, rinse, boil until tender and mash in mashed potatoes.
Rinse a bunch of parsley and dill, dry, chop finely and mix with caviar and potatoes. Beat the egg into a bowl and beat a little with a fork or broom. Blind cutlets. Dip the blanks in the egg mass, roll in breading and lay out on a cutting board.
Hold the cutlets for half an hour in the refrigerator compartment, then fry on both sides in 0.5 cups of refined oil. For a dietary ration, put the workpieces in a double boiler and cook for 20 minutes.
Pollock caviar salad
Peel the red onion and cut into thin half rings. Saute in hot olive oil until golden brown. Boil 2-3 potatoes, cool, peel and chop into cubes.
Throw a jar of green peas in a colander to glass the liquid. Mix with 0, 5 salted caviar, fried onion, potatoes and season with mayonnaise.
Olives stuffed with pollock roe
An original appetizer for a festive table with a spicy taste is prepared very quickly and easily. For her, you need to throw a jar of canned large olives into a colander, cut off the top of each - the "lid".
Fill with salted pollock roe, drip olive oil on top and cover with the chopped top of the olives. Decorate with red fish eggs. Arrange the appetizer on a serving platter with herbs, sliced red fish and herring, and onion rings. Sprinkle with vegetable oil
Lavash roll with pollock roe
Rinse, dry, chop a bunch of dill. Hard boil 4 chicken eggs, cool, peel. Chop the protein, rub the yolk on a fine grater or through a sieve. Mix herbs and eggs thoroughly.
Spread the lavash on a cutting board, grease the top surface with 0.5 cups of mayonnaise. Put 150 grams of salted pollock roe in an even layer. Place a mixture of eggs and herbs on top.
Form a roll and cool for 1-1.5 hours. Then cut into equal portions and serve.
Thick soup with pollock roe
Wash and peel a couple of carrots and 4-5 potatoes, cut into chunks. Peel 3-4 onions. Boil 1 liter of broth from two pollock carcasses, strain, divide the fish into portioned pieces without bones and set aside.
Boil the broth again, put the carrots in it and cook over moderate heat for 20 minutes. Add potatoes, after 10 minutes add onions. Peel 400 grams of pollock roe from the films, beat with a fork and dip into the broth.
Stir the soup well, pour in half a glass of milk, boil, boil for 6-7 minutes. Then turn the soup in a blender, pour it back into the pan and boil. Add pieces of pollock, salt and pepper to taste, sprinkle with chopped herbs. Leave covered for 15 minutes and serve.
