Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 x ca. 1/2 Liter | Prepared roe |
1 x ca. 1/2 Liter | oil |
| pepper |
| lemon juice to taste |
| Large onion, grated |
2 | Slices white bread, soaked |
| salt |
Clean fresh Carp roe(eggs) of all membrane and salt well. Place in enamel or porcelain bowl and cover, keep in basement or cool place for 2 to 3 days, or until roe acquires an orange color. Place in a mixer and beat well, adding oil a little at a time, until it is all absorbed. Soak bread in milk. Add soaked bread, onion, lemon juice, pepper and continue beating until light and fluffy. Keep refrigerated. Serve on crackers or thin rye bread. This is like a poor-man's caviar, though I prefer salmon eggs to carp. And yes, crap is the romanian word for carp!
|
|
Anmerkungen zum Rezept:
keine |