Fish roe is a unique combination of biologically active substances, lipids, vitamins. There are four types of fish caviar: black (sturgeon), red (salmon), pink (whitefish and pollock caviar), yellow (caviar of small fish), the latter includes caviar of pike perch, pike, cod, and burbot. It is not valued as highly as black or red, but the amount of useful properties and nutrients in it is no less. In cod fish, which include burbot, the liver is also highly valued. Burbot liver and roe pate has a great taste, delicate texture, ideal for making sandwiches and snacks.
It is necessary
-
- For caviar:
- 1 kg of raw burbot caviar,
- 2 tbsp. boiling water,
- 150 g water
- 120 g salt
- 3 black peppercorns.
- For the fisherman's pate:
- 1 liter of liver and burbot caviar,
- 3 black peppercorns,
- 3 allspice peas,
- 2 bay leaves
- salt
- ground nutmeg
- cardamom
- ground cloves.
- For caviar and liver pate:
- 1 liter of liver and burbot caviar,
- 2 liters of water
- salt
- Bay leaf
- allspice
- black pepper
- cloves,
- 1 onion
- 1 carrot.
- For the sandwich pasta:
- 250 g salted burbot caviar,
- 250 g burbot liver blanched in oil,
- 6 tbsp. spoons of mashed potatoes,
- chives,
- ground black pepper.
Instructions
Step 1
Caviar
Take raw burbot caviar: make an incision along the belly of the fresh fish with a sharp knife, while doing this, try not to damage the films in which the eggs are located, and do not touch the gallbladder in order to prevent bile from spilling out.
Step 2
Put the wrapped caviar in a colander and pour over with boiling water. The film is removed more easily, the caviar becomes softer after scalding. Remove the foil and place the caviar in a deep glass dish.
Step 3
Boil the brine from water and salt, add peppercorns, cool to 60-80 ° C, pour the caviar with brine. Salt the caviar in a cool place at a temperature of + 2 ° C to + 8 ° C, it will be ready in 2-3 days. Transfer the prepared caviar to a glass jar, close the lid and store in the refrigerator.
Step 4
Fisherman's pate
Peel the liver and burbot caviar from the films, crush them in a bowl and lightly salt, add spices, stir. Put the mass in a glass two-liter jar, cover with a lid.
Step 5
Take a large saucepan, put a jar in it, fill the pan with water to the level of the mass in the jar, put it on fire, after boiling, cook over low heat for 2, 5 hours. Remove from heat, taste with salt, add salt if necessary. Cool the pate, close the lid tightly and refrigerate.
Step 6
Liver and caviar pate
Take the liver and caviar of burbot in a film, wash under cold water, put in a saucepan, fill with water, add salt, bay leaf, allspice, black pepper, cloves, carrots, onions. Put the pan on fire, after boiling, cook for 20 minutes.
Step 7
Throw the boiled liver and caviar in a film in a colander, cool, remove the film from the caviar, mix the liver and caviar in a blender or crush with a spoon.
Step 8
Liver and caviar sandwich paste
Mix salted caviar and burbot liver in a blender or crush them with a wooden spoon, add ground black pepper. Take 6 tbsp. tablespoons of mashed potatoes and mix them with the fish mixture. Serve the pasta spread over crispbread or bread, and sprinkle with chopped chives to garnish the sandwiches.
