Stenbiderrogn (Cleaning)

Ingredients for Stenbiderrogn (Cleaning)

Instructions for Stenbiderrogn (Cleaning)

To prepare the Stenbiderrogn (Cleaning) recipe, please follow these instructions:

Stenbiderrogn must be completely fresh and smell of sea. You can buy both purified and unclean stone beetroot. The uncleaned is by nature the cheapest.

Cut the skin up along the rope. Scrape the eggs from the skin with a spoon and put them in a bowl. If your skin is already over, you can put the uncooked roast directly into the bowl and remove the rough barriers with your fingers.

Stir the eggs through a whip, so that all the small obstacles get caught in the whipping cream. One must be careful to remove all obstacles. Bring the rose in a sieve and rinse under cold water. Dripping off

Bring the roast to a bowl and turn salt. Calculate approx. 1 1/2 tablespoon salt for 1/2 kg of purged stone beetroot. Let the roast pull in the fridge for an hour. Rinse off before serving.

Serving: • Server bite steak classic with creme fraiche, chopped red onion and dill. Can be served with blinis, which are small thick pancakes. • Stir stone biderrog in Greek yogurt and season with garlic, salt and pepper and serve as a dip for vegetable bars or as an accompaniment to fish dishes. • Use stew beetroot to decorate fish dishes, also soups and sandwiches along with fish fillet, shrimp or eggs. • Stenbiderrogn is suitable for filling in sushi.

Is there any danger to the raw fish eggs? Stenbiderrogn must be completely fresh. Under normal conditions, the fresh roast contains no dangerous bacteria or snouts. Therefore you can eat them raw. It is of course important that the entire treatment of the raw eggs takes place hygienically. And that you keep the eggs on the fridge while they are pulling. Stenbiderrogn must be eaten the same day. If you have made a larger portion, they can be frozen at minus 18 ° C and last for 2-3 months.