This thread will be primarily for putting recipies for Caviar,Roe, and FishEggs . You may put recipies for consumption or for bait. Please state weather or not that it is for food or not.
by lonehunter Caviar is made by curing fish eggs, or roe, in brine. While caviar made from sturgeon or whitefish is probably more familiar to most persons, it may also be prepared from salmon eggs.The eggs should be as fresh as possible, preferably still in the protective membrane. The curing brine is made by adding one cup of pickling or canning salt to each quart of cold water.Remove the eggs from the membrane, if attached. Make the brine in a glass or plastic container which will not flavor the solution. If desired, a few drops of orange food coloring may be added to achieve a reddish caviar.Cure the eggs in the brine for 20 to 30 minutes. You may have to experiment with the time - adding or subtracting a little. The goal is to cure the eggs sufficiently to preserve them, without making them too salty for your taste preference. After curing, drain the eggs overnight in a strainer. Small glass jars with screw tops make good storing containers. If left uncovered, the top layer often dries out. Prepared this way and stored in the refrigerator, the caviar should keep well for 6 to 8 months.
To serve, place the caviar out with chopped onions, lemon slices, & dark bread or crackers. Also good with cream cheese or sour cream.
4 - 6 servings
The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating. Active time: 1 hr Start to finish: 2 1/4 hr For consommé 5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails) 4 large leeks (white and pale green parts only), halved lengthwise and sliced crosswise 3 celery ribs, chopped 2 onions, chopped 2 carrots, chopped 3 garlic cloves, chopped 1 (1-inch) piece fresh ginger, sliced 6 fresh parsley stems (without leaves) 1 fresh thyme sprig 5 coriander seeds 1 bay leaf (not California) 1/2 teaspoon salt 1 (750-ml) bottle dry white wine 3 1/2 qt cold water 5 large egg whites, shells reserved For topping 1/2 cup créme fraîche 3 tablespoons water 2 oz salmon caviar (roe) or other caviar Garnish: fresh dill sprigs Accompaniment: black pepper cornmeal crisps Special equipment: cheesecloth Make consommé: Rinse salmon carcasses under cold water. Remove any blood spots and discard any gills (they look like the underside of a mushroom cap). Transfer salmon to a 10- to 12-quart pot. Wash leeks well in a bowl of cold water and lift from water to a colander to drain. Add leeks and remaining consommé ingredients except egg whites and eggshells to pot with salmon. Bring to a boil, covered, then reduce heat and simmer, uncovered, skimming any foam, 40 minutes. Pour stock through a sieve lined with a triple thickness of cheesecloth into a 6-quart saucepan. Boil until reduced to about 9 cups, 15 to 20 minutes, and skim any fat from surface. Whisk egg whites in a large bowl until foamy. Crumble reserved shells into whites and slowly whisk in half of hot stock. Gradually whisk egg white mixture into stock in saucepan and bring to a steady boil over moderate heat, whisking constantly. Boil, undisturbed, until all of whites rise to top and stock is clear, about 10 minutes. Remove from heat and let stand 3 minutes. Pour stock through a cheesecloth-lined sieve into a bowl. Then pour stock through a paper towel–lined sieve into a 3-quart saucepan. (You’ll have about 8 cups.) Reheat and season with salt. Make topping: Whisk together créme fraîche and water in a small bowl set over a larger bowl of hot water until it reaches room temperature, then continue whisking until smooth and forms soft mounds. Serve consommé with dollops of créme fraîche and salmon caviar. Cooks’ notes: • We recommend calling your fish market a few days ahead to order the salmon carcasses. • Consommé can be made 3 days ahead. Cool completely before chilling, covered, or freeze 1 month. Makes about 8 cups.
Active time: 25 min Start to finish: 1 hr 1/2 cup water 1/2 stick (1/4 cup) unsalted butter, cut into small pieces Scant 1/4 teaspoon salt 1/2 cup all-purpose flour 2 large eggs (raw) 1 hard-boiled large egg 1 tablespoon finely chopped fresh flat-leaf parsley 2 1/2 oz caviar (about 75 g; preferably sevruga or osetra) Special equipment: a large pastry bag fitted with a 1/2-inch plain tip Put oven rack in middle position and preheat oven to 425°F. Butter a large baking sheet. Bring water, butter, and salt to a boil in a 1 1/2- to 2 1/2-quart heavy saucepan over high heat, stirring. Reduce heat to moderate. Add flour all at once and cook, beating with a wooden spoon until mixture pulls away from side of pan, about 45 seconds. Remove from heat and cool slightly, then add 2 raw eggs 1 at a time, beating well with wooden spoon after each addition. Transfer mixture to pastry bag and pipe 24 mounds (about 1 inch wide by 1 inch high) onto baking sheet, spacing them about 1 inch apart. With a finger dipped in water, lightly tap down points on mounds to make tops round. Bake profiteroles until puffed and golden, 20 to 25 minutes. Remove from oven and pierce each profiterole once with a wooden pick. Turn off oven and return profiteroles to oven, letting them stand in residual heat 5 minutes more. Transfer to a rack to cool completely. Horizontally cut off top third of each profiterole with a serrated knife and discard tops. Force boiled egg through a medium-mesh sieve into a small bowl and stir in parsley. Spoon a rounded 1/4 teaspoon caviar into each profiterole and sprinkle with a bit of egg mixture. Cooks' note: Profiteroles can be baked and cooled 1 day ahead, then kept in an airtight container at room temperature. Recrisp in a preheated 350°F oven, 5 minutes, before cutting and filling. Makes 24 hors d'oeuvres.
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