Fried caviar. Caviar Dishes

Today we will talk about how to cook carp caviar. From fish caviar you can fry pancakes, cutlets, sausages, it is also easy to pickle. According to the proposed recipes, you can cook caviar of any fish. Shall we try?

How to fry carp caviar? There are several variations of this dish. Let's start with the simplest. This dish is served with any side dish.

On a note! Not too high energy value has carp caviar. Its calorie content is 130 kcal per 100 g of product.

Compound:

100 g of carp caviar;
salt;
ground pepper;
1-2 tbsp. l. sifted flour;
1-2 tbsp. l. refined sunflower oil.

Cooking:

Healthy and incredibly tasty dish

Fish caviar, as already mentioned, can be fried different ways. Try cooking it with onions. Believe me - even the most capricious gourmet will not refuse such a dish.

On a note! Carp caviar, like the other river fish loves salt.

Compound:

500 g of fish caviar;
salt;
ground pepper;
2 pcs. Luke;
1-2 tbsp. l. softened butter;
greenery.

Cooking:

caviar cutlets

Try to fry cutlets from carp caviar. They turn out juicy, satisfying and fragrant. And it's easy to do. Now you will be convinced of it.

Compound:

0.8 kg of carp caviar;
2 eggs;
4-5 art. l. sifted flour;
refined sunflower oil;
salt;
ground pepper.

Cooking:

Unusual omelette

Fish caviar omelette with eggs and sour cream is the perfect breakfast solution. This dish can also be given to children. It will charge you with energy and cheerfulness for the whole day ahead.

Compound:

3-4 st. l. milk;
2 tbsp. l. sour cream;
150 g of fish caviar;
2-3 eggs;
butter;
salt.

Cooking:

On a note! Fish caviar contains many useful components, as well as vitamin complexes. It is useful for everyone, without exception, because it improves visual function, strengthens the immune system, increases brain activity and reduces the risk of heart disease.

Salting fish caviar is a simple and not too troublesome process. This caviar is in perfect harmony with the taste of garlic croutons, and just with a loaf you get hearty sandwiches.

Compound:

0.7 kg of carp caviar;
3.5 st. l. table salt;
2-3 leaves of laurel;
1.5-2 liters of filtered water.

Cooking:

Pour filtered water into the pan and put it on the stove.
We introduce the indicated amount of salt and stir it so that all the crystals dissolve.
Add laurel leaves to the water. They will rid the caviar of the fishy smell and give the appetizer a refined flavor.
While the liquid boils, clean the carp caviar from the film. To do this faster, grind the caviar on a large-caliber grater or through a colander. Just be careful, we need the eggs to remain intact. Moisten the grater with water beforehand. In the process of grinding the eggs, rinse the clogged holes.
As soon as the water boils, fill it with caviar. Stir continuously for three to four minutes. This simple action will help destroy all the bacteria in the caviar.
Then leave the caviar for fifteen minutes to cool down.
Now we need, as they say, to filter the caviar. We take a clean deep bowl and place a colander on it.
In a colander we place gauze folded three times.
We moisten the central part of the gauze with water, since a dry cloth does not pass liquid well.
Stir the caviar and pour it along with the liquid onto cheesecloth. All the water will drain, and the caviar will remain on the gauze.
Raise the gauze with caviar by the ends so that the remaining liquid is glass.
Transfer the caviar to a storage container. Ready!

Advice! You can complement the taste of caviar with creamy notes. After salting the caviar, add softened butter to it to taste and stir until smooth.

It is known that fish caviar has huge amount nutrients, vitamins, amino acids, etc. Nutritionists, based on their research, argue that fish caviar of any fish has all of the listed properties. Dishes made from caviar river fish, very tasty, healthy and add variety to the menu of a person.

Caviar silver carp, carp, crucian carp, pike, zander, perch and other fish- this is a food product excellent in its properties, and from it you can "create" a large number of delicious dishes . From caviar, delicious cutlets are obtained, the so-called eggs, pancakes, caviar is baked, fried, etc. Caviar pate, from which you can make a sandwich for breakfast, will be a great boost of energy for the whole day!

Caviar of river fish is salted - this is also a dish, but already a delicacy, if we talk about caviar of red fish. Pike caviar, for example, is no worse than salmon caviar. Yes, and pickling it is not difficult at all and quickly enough: the prepared caviar is poured three times with a saturated salt solution (100 g per 1 liter of water), which is brought to a boil. Each time, the caviar must be mixed, and the films wound on the fork must be removed. After the third time, the caviar should look transparent, clear and transparent.

The caviar thrown into a colander is salted and laid out in glass jar with vegetable oil (it should be about two tablespoons). All this is mixed, add more vegetable oil on top and hide in the refrigerator. In two hours the caviar will be ready. It will be golden, slightly salted caviar, which does not have a fishy smell, which will not be a shame to put on the festive table.

A prerequisite for choosing caviar should be its ripeness. It is determined by clearly visible eggs, like beads, and no cloudy and mushy mass! We bring to your attention several recipes for preparing such dishes. They are simple, take a minimum of time to prepare them, and the pleasure you get is amazing. These are: “fried caviar”, “pate of fried caviar and potatoes”, “Pancakes at the command of the pike”, “carp caviar baked in the oven”.

Dishes from caviar of river fish. Fried caviar

Before frying, caviar must be thoroughly washed and freed from films. Each housewife has her own way of cleaning caviar, but the simplest and most primitive is the gentle compression of a lump of caviar in the palm of your hand. The eggs will “pop out” from under the fingers, and the film will remain in the palm of your hand. If there are still fragments of the film in the caviar, then they are removed with a toothpick or fork, or simply with your fingers. Caviar generously salt and pepper.

What products are used:

Caviar of any river fish - 500 g.
Onion - 200 g.
Butter, or Suluguni cheese - 25 g.
Salt and pepper - to your taste.
Vegetable oil, a quarter cup (about 40 g).
Chopped dill.

How to fry caviar:

Since we have already washed the caviar, let's start cooking other products. So, finely chop the onion and fry it for vegetable oil until ready.
In the fried onion, without turning off the stove, spread the salted and peppered caviar. There should be quite a lot of oil in the pan, since the caviar should be saturated with it and not seem dry after cooking.
We fry the caviar, stirring it periodically. In the process of cooking, it will change its color: from marsh-olive to pinkish-orange. Moreover, in the finished state, the caviar should be of a uniform color. If there are areas of dark shades left somewhere, move the caviar to the middle of the pan again. How long it takes to fry - there is definitely no way to answer, since it depends on the type of fish. Need to try.
Put the finished caviar into the prepared dish in a slide, and in the middle we make a small depression. In this hole we put a slice of butter, or suluguni cheese (whatever you like) and insert three sprigs of greens.

Simple, tasty and beautiful. Time to have lunch!

Dishes from caviar of river fish. Fried caviar pate with potatoes

Products included in the recipe:

Fresh perch caviar - 300 g.
Onion-turnip, large size - 1 pc.
Fresh potatoes - 200 g.
Butter, which needs to be melted - 20 g.
vegetable oil - 80 g.
Pepper / salt, any seasonings to your taste.
Dill greens.

How to cook pate:

Salt and pepper well prepared caviar, and fry until half cooked in vegetable oil.
Peel the potatoes and boil in water until fully cooked, then lightly salt.
We cut the onion very finely and sauté in oil until tender.
Grind the potato, browned onion in a blender.
After - skip the caviar and mix the resulting mixture with potatoes.
Mix well the resulting mass, if necessary - add some salt.
While we were preparing the products, we had time to get out the form in which we will bake the future pate. Lubricate this tray with oil and put the minced meat into it.
The oven should be as hot as possible, and we send a tray with minced meat into it. Bake until done. You can periodically check for readiness.
Allow the dish to cool, and then it must be poured with melted butter and garnished with chopped dill. Freshwater fish caviar pate with mashed potatoes ready!

Dishes from caviar of river fish. Pancakes "At the command of the pike"

These pancakes are made from caviar of any river or sea fish, but we suggest using pike caviar, which has the highest protein content - about 29%!

What products:

Pike caviar - 500 g.
Chicken egg - 1 pc.
Wheat flour - 0.5 cups, or a little less.
Salt and pepper - to taste.
Vegetable oil - 400 g.
Greens, butter.

How to cook pancakes:

Mix the prepared caviar, as well as the egg and flour until homogeneous mass. Salt and pepper to taste. The consistency of the finished pancake mass should be the same as for traditional pancakes. For fidelity, caviar can be passed through a meat grinder, but even without these manipulations, the mixture is quite liquid.
Carefully pour the caviar mass onto the oil preheated in a frying pan and fry like ordinary pancakes.
Put each pancake on a plate, grease it with a slice butter and pour the next pancake into the pan.

When all the pancakes are fried, you can serve them to the table. On a serving plate around the circumference, you can lay out finely chopped greens. Very nice and tasty. Bon appetit!

Dishes from caviar of river fish. Carp caviar baked in the oven

Carp is a very tasty river fish, the meat of which has a delicate texture. In addition, the caviar of this fish is also a tasty and healthy product that is in no way inferior to the caviar of red fish.

What ingredients will be needed:

Carp caviar - 500 g.
Vegetable oil - 50 g.
Chicken eggs - 4 - 5 pcs.
Cheese hard varieties- 160 g.
Cream 20% - half a glass.
Dill greens - by eye.
Salt and pepper, your favorite spices - to your taste.

Cooking process:

Salt and pepper the prepared caviar and fry in a frying pan in oil.
In the meantime, we have time to grate the cheese and beat the cream with the egg in a blender.
We check the caviar for readiness and fill it with whipped mass.
Sprinkle with grated cheese on top and send the pan to the most preheated oven.
After 15 - 20 minutes, the caviar will be ready. Let the caviar cool down a little and put it on the prepared dish. Decorate with finely chopped dill.

Our dish is ready, you can invite everyone to the table!

Fish caviar is one of the most delicious, nutritious and useful products. Of course, all of us are familiar with red (from salmon breeds fish) and black (from sturgeon fish) caviar. By the way, in the old days, sturgeon caviar and salmon fish was considered a lesser delicacy than the caviar of river fish, such as pike. And now on the fish counters you can see the caviar of not only river, but also sea fish, which also has excellent palatability.
In cooking, caviar is usually salted and fried. It's easy to fry it. We will show you how to do this using freshly frozen hake caviar as an example. Our caviar is in a film, we will not remove it and we will fry the fish caviar whole pieces.
If your caviar is not in a film, then it can also be fried in a pan simply by salting and stirring all the time, it should not form lumps in this case, if all the same in this case the caviar has formed large lumps, then it should be crushed with a blender.
In another case, you can fry pancakes from caviar or simply small pancakes. To do this, add 1 egg to the caviar, salt, put 2-3 tbsp. flour. Mix everything thoroughly and fry in a well-heated pan, laying neat pancakes with a spoon.

Taste Info Second fish dishes

Ingredients

fresh-frozen hake caviar - 500 g;
wheat flour;
vegetable oil;
ground black pepper - 0.5 tsp;
salt - 1 tsp. l.

How to cook hake caviar

Wash the fish eggs carefully cold water being careful not to damage the film. Otherwise integrity will be broken and our caviar will spread.
Salt, pepper, mix gently and leave for 15-20 minutes.

Sift flour. Pour a little flour into a flat plate and carefully roll each piece of caviar in it.

Pour oil into a frying pan and place over high heat.
Put the caviar in the pan and fry on each side for 2-3 minutes. Do not fry for longer, as the caviar will dry out and become tough.

Then cover the pan with a lid and bring to the lowest heat until cooked through for 10 minutes.
Delicious fried fish caviar with crispy golden crust ready.

Remove it from the pan and put it on a dish.
Serve with fresh vegetables, lemon slices and herbs.
In the same way, you can fry caviar of pike, cod, pike perch, carp and any other river or sea fish.

How to fry crucian caviar in a pan (with semolina)

Grocery set:

one egg;
refined oil:
200-gram serving of crucian caviar;
semolina - enough 1 tbsp. spoons;
favorite spices.

Practical part

Fried carp caviar

Do you want to please your family with a real delicacy? We offer a great option - fried. This product is not only tasty, but also healthy. Carp caviar contains many trace elements and vitamins. And gourmets all over the world love it for its bright and interesting taste.

simple recipe

Required Ingredients:

flour (grade is not important) - 1 tbsp. l.;
refined oil - no more than 100 g;
0.5 kg of carp caviar.

Cooking process

We wash the caviar. Our task is to remove excess films. Cut the caviar into separate pieces. Salt. Sprinkle with spices. We shift the carp caviar into a container and put it on the middle shelf of the refrigerator. We'll get it in an hour.

How to fry caviar? Everything is very simple here. Roll each piece first in flour, then send it to a heated frying pan. Fry using refined oil. Pieces of caviar should be covered golden brown. They must be carefully pierced with a fork or toothpick. If the pieces are soft, then you can turn off the fire.

As in the previous recipe, we must start by processing the main ingredient. We are talking about carp caviar. We wash it, clean it from films. Salt. Put into a bowl. Sprinkle with ground pepper.

Now let's talk about how to fry caviar. We warm the pan, after lubricating its inner surface with oil. I put caviar. Fry without forgetting to stir. The eggs should turn pink and become crumbly.

Break two eggs into a separate bowl. Mix them with a regular fork. Add lightly fried carp caviar. Mix again.

Add more oil to the freed pan. Warm up. Now pour the egg-caviar mixture into the pan. We fry with the lid closed. As a result, we should get a yellow cake, reminiscent of an omelet. Caviar prepared in this way is served hot or warm, cut into pieces. Sprigs of greens are suitable as a decoration for the dish.

Fish caviar (fried) with sauce

Grocery list:

0.3 kg of onion;
wheat flour - no more than 1 cup;
take 1 kg of tomatoes and fish caviar (any);
favorite spices;
refined oil.

For the sauce you will need the following ingredients:

200 g fish broth;
chopped dill - to taste;
one glass of cream (fat content from 15 to 20%);
refined oil;
onions - 0.1 kg;
hops-suneli;
50 g satsebeli sauce;
wheat flour - enough 1 tbsp. spoons.

detailed instructions

Step number 1. Salt the washed caviar, sprinkle with red pepper. Transfer to a glass bowl. We send it to the refrigerator for a couple of hours. Then we get it.

Step number 2. Remove the husk from the onion. Grind the pulp (preferably a cube) and send it to a hot frying pan with oil. Fry the onion pieces until golden brown. Then transfer them to a plate.

Step number 3. We wash the fruits of tomatoes with a stream of running water. Cut into not very thick circles. Fry lightly on both sides in hot oil. We put it on a plate.

Step number 4. How to fry caviar? Now we will tell about it. We take caviar, roll it in salted flour. Fry evenly on all sides.

Step number 5. Making the sauce. Fry diced onion in hot pan by applying oil. We put flour in there. We fry for a little less than a minute. Add fish broth and cream. Salt. Add satsebeli, chopped dill, suneli hops and your favorite spices. We continue the ingredients for 5-10 minutes, stirring them constantly.

We place the caviar in the center of a plate heated in the microwave. Circles of tomatoes should be located around it. And on top of the caviar put the fried pieces of onion. Drizzle it all with hot sauce.

Cutlets from fish caviar

Ingredients:

So, let's get to the practical part:

Wash greens with tap water. We clean the onion from the husk. We take a knife in hand. Chop the onion and herbs.
Put the fish caviar in a bowl. Whisk using a regular fork.
Add greens, onion slices, mayonnaise and flour to the caviar. We break the egg there. Salt. Sprinkle with pepper. We mix all this. You should get a mass that resembles sour cream in consistency.
With a tablespoon we collect a mixture consisting of caviar, herbs, mayonnaise and eggs. Put on a heated pan. Fry fish caviar cutlets on both sides (1-2 minutes each). They come out crispy and fragrant. When all the pancakes are fried, put them in a large flat plate. You can decorate with sprigs of parsley or dill.

Any caviar of river or sea fish is suitable for frying. But there is one nuance that is worth considering. Red and black caviar cannot be fried. These two types are intended only for salting.

About how to fry caviar, it was said earlier. And with what to serve it? Great options are: fresh vegetables, sprigs of greens, light salads or side dishes (serve with stewed cabbage, mashed potatoes, durum pasta).

If the seafood was in the refrigerator, then before cooking it should be thawed. Then rinse with cold tap water.

For frying fish caviar, it is best to use a frying pan with a thick bottom. Too large a product is cooked under a closed lid.

Finally

We talked in detail about how to fry caviar in a pan with various ingredients - eggs, semolina, cream, etc. We hope that the recipes posted in the article will take their place in your notebooks.