2020-08-13 / test@t

Black catfish riyet with capelin caviar and capers

Cuttlefish ink is one of the best known organic dyes. Black riyet is prepared quite simply: fish paste made from catfish, mix with capelin roe, oil mixture and add cuttlefish ink.

Ingredients

400-500 g catfish steaks
500 g hot smoked catfish
1 can (280g) smoked capelin roe
40 g capers
80 g butter
50 g olive oil
3-4 st. l. ink cuttlefish
salt, freshly ground black pepper
baguette for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Rub the catfish steaks on all sides with salt and steam or simmer in low boiling water until cooked through, about 12 minutes. Cool, disassemble into pieces, remove bones, leave the skin.

Step 2

Also disassemble the smoked catfish, save the skin too. Finely chop the whole skin, put it in a blender, add boiled and smoked catfish meat, beat into a more or less homogeneous mass.

Step 3

Soften butter to room temperature and mix with olive oil and pepper. Chop the capers roughly.

Step 4

Combine the fish pate with capelin roe and cuttlefish ink, add the oil mixture and stir until smooth with a spatula. Add capers and stir again. Let sit in the refrigerator for at least 2 hours. Serve on a white baguette.

Preparation time

Cooking time

25m

Servings

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