Cutlets from caviar: cooking recipes

продукт достаточно редкий. The prepared caviar of river and sea fish on the table of the inhabitants of Russia is a rare product. There is a lot in the kitchen with her, but the result is not always pleasing to the eye. Cutlets from caviar, pancakes with ready-made caviar, foie, boiled caviar, smoked caviar - here, perhaps, and all the main dishes.

How to cook cutlets from caviar

Questions about where to take caviar, from which fish, how to gut it, are not the topic of this article. In conditions of limiting fishing in the pre-spawning period (when the fish is going to spawn with caviar) it would be extremely imprudent to make the reader even think about it.

But here it already is, most often available is the cod of cod, pollock, carp, sea bass. Caviar roe, pike - less often, and then only when the family has inveterate fishermen bringing a big catch home.

Naturally, the eggs need to be washed, cleaned of film, various inclusions, lumps. Cut with a napkin - the less excess moisture, the more splendid the cutlets.

это может быть просеянная мука, крахмал, тертая свежая картошка, вымоченный в молоке хлеб, картофельное пюре и даже гречневая каша. The next step is to prepare the necessary ingredients - it can be sifted flour, starch, grated fresh potatoes, soaked in milk bread, mashed potatoes and even buckwheat porridge.

Invariable in all recipes will be onions, it is used both in fresh (rings or small cubes), and in a puffed form. само собой (куда же без них)! Fresh chicken eggs - by itself (where without them)!

Depending on what kind of spicy dishes are desirable for family members, apply or not grated (or cooked) carrots.

As spices can be added: black pepper, curry, ready-made (from sachets) seasoning for fish, chopped dill, parsley, celery, leek, basil, chili, mint.

For loosening (if the cutlets are prepared on the basis of flour), it is necessary to take a small amount of soda, extinguished with vinegar.

The salt is added, as a rule, to taste. Sugar is sometimes taken.

Fry cutlets from caviar on any vegetable oil, although gourmets prefer olive.

Cooking process

1. The caviar needs to be grinded: someone prefers the mixer (although large eggs can burst in it), someone passes it through a fine strainer, someone grinds a pestle in a mortar, someone stirs a spoon, more often and more effectively, with a fork: Mixes perfectly, is divided easily.

2. Cooked caviar is mixed with the form (flour), added onions, spices and condiments. Introduced vinegar extinguished soda. It turns out a fairly batter, similar to a pancake. It should 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 frying pan (it should be with high sides, with non-stick coating) oil, bring it to a state when it hisses, if you drop it with water. Do not overheat, otherwise the oil will start to smoke.

дкой консистенции) выкладывать на сковороду тесто-фарш. 4. Spoon the dough (as well as the cutlet mass of a dough consistency). Cutlets from caviar (photos, used as illustrations to the article, allow you to imagine how the finished dish looks like) you need to fry until golden brown for one to three minutes, then turn over to the other side. It is recommended after frying to put the finished products on a paper towel to stack excess fat.

5. Serve cutlets from caviar fish preferably with mashed potatoes, boiled rice. You can pour soy sauce or butter after cooking (the smell is saturated). Top with a mixture of green onions, parsley and dill, grated with salt.

A recipe for cod salad with cod white bread

Ingredients:

• Caviar is a half-kilogram.

• Half a city roll.

• Potato starch - two tablespoons.

• Egg chicken - one piece.

• One large bulb.

• Milk is half a glass.

• Salt - half a teaspoon.

• Sugar is a quarter teaspoon.

• Vegetable oil - one glass.

• A bunch of dill.

• A bunch of parsley.

• Curry is one teaspoon.

Cooking process:

1. Finely crumble the city roll, soak in milk for 10 minutes (no more, otherwise it will not be possible to squeeze).

2. Prepare caviar.

3. Cut the onion into small cubes.

4. Chop the parsley and dill.

5. Squeeze the roll as carefully as possible, knead the remaining lumps.

6. Knead with a fork loaf with egg until smooth.

7. Add the starch, mix.

8. Add onion, dill, parsley, stir.

9. Gently add caviar and mix thoroughly.

10. Heat the oil in a frying pan, lay out the cutlets, fry on both sides. Out of this number of products, you will get ten small cutlets.

Cutlets with caviar pollack roe

Ingredients:

• Pollock pollack is a kilogram.

• Flour - 4 tablespoons.

• Starch - 2 tablespoons.

• Egg chicken - two pieces.

• Two large bulbs.

• Soda - half a teaspoon.

• Vinegar is half a teaspoon.

• Salt - a teaspoon.

• A bunch of basil.

• Chili Perch (tiny).

• A bunch of dill.

• Sunflower oil - one glass.

Cooking process:

1. Prepare caviar, dry.

2. Mix the egg with the sifted flour, add starch, salt.

3. Cut the onion into semi-rings, add to the dough.

4. Cut the pepper (you can quite a bit, to give a taste), mix with the dough.

5. Chop the dill and basil, add to the dough.

6. Extinguish soda in the vinegar, add to the dough.

7. Mix the dough with caviar, carefully knead. Leave for ten minutes.

8. Preheat the oil to make a hissing sound.

9. Spread a tablespoon of patties from fish eggs in butter. Fry from two sides.

Twenty cutlets are produced from this amount of products. You'll have to fry two meals.

Cutlets with mashed potatoes and caviar

Ingredients:

• Mashed potatoes with the addition of butter and milk - ten spoonfuls.

• Cod cod - half a kilogram.

• Sour cream - two tablespoons.

• Starch is a tablespoon.

• Egg - 1 piece.

• Salt - half a teaspoon.

• Green onions - twenty feathers.

• A bunch of dill.

• Vegetable oil - one glass.

Cooking process:

1. Prepare the mashed potatoes (usually the remains of yesterday are taken). Cool down.

2. Prepare caviar.

3. Mix the starch with mashed potatoes.

4. Chop onion and dill, mixed with mashed potatoes and sour cream.

5. Add the egg and salt, stir.

6. Add caviar, stir.

7. Preheat the oil.

8. Spread cutlets from caviar fish with mashed potatoes in a frying pan. Fry until golden brown.

Out of this number of products comes up to fifteen cutlets.

Recipe for cutlets from cooked caviar of pike

The eggs should be washed, the lumps removed, but the shell should not be cleaned. Boil caviar in salted water. Remove, dry, cool. Prepare eggs from eggs, flour and a spoonful of milk. Cut caviar in layers, dipped in batter, then in breadcrumbs. Fry in vegetable oil.

Proportions for batter: one egg, two spoons of flour. Milk add, to bring the batter to the consistency of thick cream.

Fry from caviar of sea bass

Cutlets from caviar can be cooked when it is in relatively large quantities. And when it is not enough (it remains while cooking fish), it's easier and tastier to make a fry.

Cleaned from the films and lumps of eggs wrap in a small piece of tissue, tightly tie and lower for cooking in salted water. Bring to a boil and cook over low heat for 5-7 minutes.

Remove, cool, untie cloth, cut caviar into pieces.

Fry in oil with curry, chilli powder, tomato paste and mint leaves. Remove from oil, put on a plate, sprinkle with chopped onions and dill.