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I love small, bright in taste, salty and even a little like dried pollock caviar since the days of fascination with oriental cuisines. Interestingly, it was in Japanese and Korean that it was used and adapted in cooking for a long time. But today, together with EASYFISHshare a very quick and more familiar recipe.
Of the strengths of pollock caviar is its price, compared to quality. Pollock caviar is much cheaper than caviar of other fish, but in general is not inferior in benefits. And the taste. In 15 g of caviar, more than double the daily norm of calcium, the daily rate of Omega-3 fats. Hundreds of articles have already been published on Omega-3 and the importance of this type of fat on increasing energy levels, lowering blood sugar, healthy heart. But new data do not allow us to live peacefully and again we receive information that the nutritional status of Omega is extremely important for the prevention of various diseases, including Alzheimer's disease.
Docosahexaenoic acid (DHA) and its status correlates with the state of neuronal membranes and has been freshly proven to help prevent Alzheimer's disease. And also prevent the development of depression. This may be due to the conversion of EPA into prostaglandins, leukotrienes, and other chemicals needed by the brain. They affect signal transmission in cells. And yet, caviar with such Omega content is simply delicious.
- 80 g pasta
- 2 tbsp soy yogurt
- salt
- olive oil
- 1-2 tbsp pollock caviar
Salt the water that has almost boiled and add the paste. Sprinkle with olive oil and cook for 1 minute less than indicated on the package. Fold in a colander, return to the pan. Fill with soy yogurt. It is more suitable for the dish, gives a thin creamy layer in the sauce, but you can also try using Greek yogurt or yogurt from sheep's milk. Add a little more oil and mix thoroughly.
Put the pasta in a plate, sprinkle with freshly ground black pepper and lay out the caviar.
If desired, stir it into the sauce itself.
Salt the water that has almost boiled and add the paste. Sprinkle with olive oil and cook for 1 minute less than indicated on the package. Fold in a colander, return to the pan. Fill with soy yogurt. It is more suitable for the dish, gives a thin creamy layer in the sauce, but you can also try using Greek yogurt or yogurt from sheep's milk. Add a little more oil and mix thoroughly.
Put the pasta in a plate, sprinkle with freshly ground black pepper and lay out the caviar.
If desired, stir it into the sauce itself.
