The prepared caviar of river and sea fish on the table of the inhabitants of Russia is a rather rare product. Fuss in the kitchen with her a lot, and the result is not always pleasing to the eye. Caviar cutlets, pancakes with prepared caviar, fry, boiled caviar, smoked caviar - these, perhaps, are all the main dishes.
How to cook caviar cutlets
Questions about where to get caviar, from which fish, how to gut it, are not the topic of this article. In the conditions of the restriction of fishing in the pre-spawning period (when the fish spawns with caviar), it would be extremely inadvertent to make the reader even think about it.
But here it already is, most often available is caviar of cod, pollock, carp, sea bass. Caviar is carp, pikes are less common, and only then when there are inveterate fishermen in the family who bring a big catch home.
Naturally, caviar needs to be washed, cleaned of films, various inclusions, lumps. Dry with a napkin - the less excess moisture, the more magnificent the cutlets will be.
The next step is to prepare the necessary ingredients - it can be sifted flour, starch, grated fresh potatoes, bread soaked in milk , mashed potatoes and even buckwheat.
Unchanged in all recipes will be onions, it is used both fresh (in rings or small cubes), and in a passerized form. Fresh chicken eggs - by itself (where without them)!
Depending on the severity of the dishes is desirable for family members, grated (or boiled) carrots are used or not.
As spices, you can add: black pepper, curry, prepared (from bags) seasoning for fish, chopped dill, parsley, celery, leek, basil, chili pepper, mint.
For loosening (if cutlets are prepared on the basis of flour), it is necessary to take a small amount of soda, extinguished with vinegar.
Salt is usually added to taste. Sugar is sometimes taken.
Caviar caviar is fried in any vegetable oil, although gourmets prefer olive.
Cooking process
1. Caviar needs to be chopped: someone prefers a mixer (although large eggs can burst in it), someone passes through a fine strainer, someone grinds with a pestle in a mortar, someone stirs with a spoon, most often and more efficiently with a fork: mixes well, separated easily.
2. Cooked caviar is mixed with a former (flour), onions, spices and seasonings are added. Introduced quenched with vinegar soda. It turns out pretty liquid dough, similar to muffin. It must be left for 15-20 minutes. Then the taste will be more intense, and the baking powder will gradually begin to act.
3. Prepare the oil in a pan (it should be with high sides, with a non-stick coating) oil, bring it to a state where it sizzles if dripped with water. Do not overheat, otherwise the oil will start to smoke.
4. Using a spoon (as the cutlet mass is of thin consistency), spread the dough-stuffing into the pan. Caviar cutlets (the photos used as illustrations for the article allow us to imagine what the finished dish looks like) should be fried until golden brown for one to three minutes, then turned on the other side. It is recommended that after frying, lay the finished products on a paper towel so that excess fat is stacked.
5. Serve the fish caviar cutlets preferably with mashed potatoes and boiled rice. You can pour soy sauce or oil after cooking (the smell is saturated). Top with a mixture of green onions, parsley and dill, grated with salt.
Recipe for cod caviar with white bread
Ingredients:
Caviar - half a kilogram.
Half a city bun.
Potato starch - two tablespoons.
Chicken egg - one piece.
One large onion.
Milk - half a glass.
Salt is half a teaspoon.
Sugar - a quarter teaspoon.
Vegetable oil - one glass.
A bunch of dill.
A bunch of parsley.
Cooking process:
Finely crumble the city bun, soak in milk for 10 minutes (no more, otherwise it will be impossible to squeeze).
Prepare caviar.
Cut the onion into small cubes.
Chop parsley and dill.
Squeeze the bun as carefully as possible, knead the remaining lumps.
Knead a bun with an egg until smooth.
Add starch, mix.
Add onion, dill, parsley, mix.
Gently add caviar and mix thoroughly.
Heat the oil in a pan, lay out the patties, fry on both sides. Out of this quantity of products, ten small cutlets will be obtained.
Cutlets with Pollock Caviar
Ingredients:
Pollock roe - kilogram.
Flour - 4 tablespoons.
Starch - 2 tablespoons.
Chicken egg - two pieces.
Two large onions.
Soda - half a teaspoon.
Vinegar is half a teaspoon.
Salt is a teaspoon.
A bunch of basil.
Chili pepper (tiny).
A bunch of dill.
Sunflower oil - one glass.
Cooking process:
Prepare caviar, dry.
Mix the egg with sifted flour, add starch, salt.
Cut the onion into rings, add to the dough.
Cut the pepper (you can just a little bit to add flavor), mix with the dough.
Chop dill and basil, add to the dough.
To extinguish soda in vinegar, add to the dough.
Mix the dough with caviar, knead thoroughly. Leave on for ten minutes.
Heat oil to hiss.
Spread cutlets of fish caviar in oil with a tablespoon. Fry on both sides.
Twenty cutlets are obtained from this quantity of products. Have to fry in two steps.
Cutlets with mashed potatoes and caviar
Ingredients:
Mashed potatoes with butter and milk - ten spoons.
Cod roe - half a kilogram.
Sour cream - two tablespoons.
Starch - a tablespoon.
Egg - 1 piece.
Salt is half a teaspoon.
Chives - twenty feathers.
A bunch of dill.
Vegetable oil - one glass.
Cooking process:
Cook mashed potatoes (usually yesterday’s leftovers are taken). Cool.
Prepare caviar.
Mix starch with mashed potatoes.
Chop onion and dill, mix with mashed potatoes and sour cream.
Add egg and salt, mix.
Add caviar, mix.
Heat oil.
Spread meatballs with mashed fish in a frying pan. Fry until golden brown.
Up to fifteen cutlets come out of this number of products.
Cooked pike caviar recipe
Caviar should be washed, remove lumps, but do not clean the shell. Boil caviar in salted water. Remove, dry, cool. Prepare batter from eggs, flour and a spoonful of milk. Cut caviar into layers, dip in batter, then in breadcrumbs. Fry in vegetable oil.
Proportions for batter: one egg, two tablespoons of flour. Add milk to bring batter to a thick cream consistency.
Sea bass caviar fry
Caviar cutlets can be cooked when it is in relatively large quantities. And when it is small (it remains during the preparation of the fish), it is easier and tastier to cook fry.
Wrap caviar cleaned from films and lumps in a small piece of cloth, tie tightly and lower for cooking in salted water. Bring to a boil and simmer for 5-7 minutes.
Remove, cool, untie the cloth, cut the caviar into pieces.
Fry in oil with curry, chili pepper powder, tomato paste and mint leaves.
Remove from oil, put on a plate, sprinkle with chopped onion and dill.