Very useful dish – the salmon milts representing testicles of fishes. However not all know how to prepare salmon milts whereas in practice it doesn't demand special skills and long time therefore any hostess can do.
It is required to you
- milts of salmons,
- eggs 2 pieces,
- mineral water of 30 grams,
- flour,
- vegetable oil,
- salt,
- spices,
- soy-bean sauce.
Instruction
1. Milts before preparation need to be defrozen and washed out. The size of milts depends on what size there was fish from whom they were taken therefore if they seem too big, cut them on flank steaks. For improvement of gustatory qualities previously pickle milts in mix of a soy-bean sauce, black pepper and dry herbs for 1.5-2 hours.
2. Then make batter for which shake up eggs with mineral water. It is possible to use also usual water, but on the basis of aerated batter turns out more gentle. Shake up it to uniformity by means of the mixer or a usual fork then add salt and flour. The amount of flour has to be that that the consistence of batter reminded dense sour cream. If it is too liquid, then will flow down from milts even before frying, without having formed a crust. Excessively dense batter doesn't spread, but too dry taste, in finished form at it.
3. Before preparing milts of salmon, put a frying pan on fire, pour vegetable oil and warm it to high temperatures. To milk dip everyone in batter and lay out in the heated oil. If the frying pan is insufficiently hotter, then batter will just spread. Having fried on big fire on the one hand, turn milts on other party. After that reduce fire and fry a dish within 10-15 minutes until ready.