How to prepare caviar pancakes from carp caviar. Silver carp caviar

• frying oil - 120 ml;
• premium flour - 65 g;
• crushed black pepper - on the tip of a knife;
• rock salt to taste;
• caviar - 550 g.

Place the caviar in a sieve, rinse and chop coarsely.
Remove all films unsuitable for food, add salt and pepper. Cover the container with the contents and place in a cool place for 60 minutes. During this time, the product will have time to be completely saturated with seasonings. After the time has passed, remove the slices. Flour is used as a breading, in which you need to roll them.

Grease a frying pan with oil, heat it up and fry on both sides until golden brown.

Carp caviar cutlets

The preparation is simple and quick. The finished cutlets are tasty and aromatic.

Products:

• caviar - 0.65 kg;
• semolina - 100 g;
• egg - 2-3 pcs.;
• onion - 80 g;
• table salt;
• ground black pepper;
• oil - 50-80 ml.

Rinse the caviar thoroughly and remove the films. Place in a convenient bowl and season generously with salt. Peel the onion and finely chop into cubes. Combine with fish component, season with pepper.

Stir, beat in egg ingredients and semolina. Knead the resulting cutlet mass and cover.

Grease the surface of the frying pan with oil and heat it up. Using a spoon, spoon into the hot oil into an oval shape. Fry on both sides until golden brown.

Place the finished cutlets on a plate, having previously covered it with a disposable napkin.

The second method of salting carp caviar

You will need 87 grams of salt, 1 liter and 250 milliliters of water, 3 allspice peas, bay leaf, ground black pepper, lean oil.

Scald the caviar from the film with brine made from 17 grams of salt and 250 milligrams of water. We pass through calico to separate the eggs from each other and from the film. From the remaining water and salt, as well as pepper and bay leaf, prepare the second brine. Bring the resulting brine to a boil.

Cool the brine and pour it over the eggs. Keep the container with salted caviar in the refrigerator for a day. Drain off the remaining brine and add a little oil to the jar.

How to cook an omelet from carp caviar

A good idea for breakfast, especially for those who love eggs. By preparing such an unusual dish from time to time, you can diversify your morning diet.

Products:

• eggs - 4-5 pcs.;
• carp caviar - 120 g;
• oil;
• table salt.

Wash the caviar and remove the film, place in a bowl and add salt. Place in a cool place for 20 minutes. Heat a frying pan, grease it with fat and fry on both sides until golden brown.

Remove the shells from the eggs, place in a plate and beat until foam forms. Pour into the pan with caviar, cover and continue cooking. Served with finely chopped dill.

With onion

How to make pancakes from carp caviar with onions? Let's look at another interesting recipe. It is known that carp caviar has a fairly neutral taste, so it’s good to add a little lemon and garlic to it. Lemon juice will add a pleasant sourness to the pancakes, and garlic will add a slight pungency and aroma.

To make a homogeneous dough, do not forget to remove all films from the caviar. So you need to have:

Follow these steps:

1. Remove all the films from the caviar, mash it thoroughly with a fork so that you get a liquid, homogeneous mass.
2. Turn the onion head into a paste using a blender or meat grinder. You can use a fine grater for this purpose.
3. Peel the garlic and put it through a garlic press.
4. Squeeze the juice from half a lemon.
5. Add lemon juice, onion pulp and garlic to the caviar. Pepper and salt to taste. Add flour and knead into a smooth dough.
6. Place a tablespoon of pancakes in a hot frying pan with oil and fry until golden brown.

Fish soufflé

Products:

• peeled caviar - 0.55 kg;
• eggs - 2-3 pcs.;
• onion - 80 g;
• butter - 35 g;
• seasonings

Wash the caviar, remove films. Separate the whites of the eggs from the yolks. Each component is whipped in separate containers.

Add caviar, seasonings and butter to the yolk. To stir thoroughly. Peel the onions and grind until puree in a blender or food processor. Mixed with caviar.

Beat the egg whites until they form a stable foam. The two masses are connected to each other. Grease the mold with oil, sprinkle with breadcrumbs or semolina (in a small amount).

Place the soufflé, leaving 1-2 cm from the top. Preheat the oven to 180 degrees, bake for a quarter of an hour. The finished dish is served to the table with fresh herbs and vegetables.

Casserole with caviar

This dish is not particularly popular, but its taste and aroma are no worse.

Products:

• eggs - 1 pc.;
• carp caviar - 250 g;
• lemon - 1/4 fruit;
• salt;
• pepper;
• fresh parsley, herbs - 30 g;
• green onion feathers - 15 g;
• butter - 30 g;
• boiled potatoes - 300 g;
• oil for frying;
• sour cream sauce (optional).

Wash the caviar, separate from the films and mash gently with a fork. Combine with beaten egg, pepper, salt and freshly squeezed lemon juice.

Drain the boiled potatoes, turn them into puree and combine with butter. Grease the form in which the dish will be baked with vegetable oil and sprinkle with breadcrumbs or semolina. Place the caviar-egg mixture on the bottom, and potatoes on top. Place in the oven at 180 degrees for 30 minutes.

When ready, remove, let cool slightly and serve warm, after sprinkling with fresh chopped herbs and pouring sour cream sauce.

The most delicious and valuable thing in caught fish is caviar. Each breed has a different taste and composition. Red and black are definitely at the top of this list. However, carp caviar also has its advantages. Many people love this food product for its unique taste and budget price.

Composition and benefits

The structure of this product is quite dense, because the eggs are very small. Their color ranges from gray to reddish. Carrot caviar has a budget price, but is still a delicacy. Wherever it is used: it is added as a filling to pies, cutlets and casseroles are made from it. Sandwiches with salted caviar and butter are served at festive feasts.

Carp caviar is quite high in calories (100 g - 180 kcal) and contains proteins (quickly digestible), fats, vitamins (PP, C, E, A, D). This product contains large quantities of iodine, sulfur, magnesium, potassium, iron, ash and other equally valuable elements.

Much has been said about the usefulness of carp caviar.

Experts say that it should be used by people with low immunity, hemoglobin levels and those who suffer from high blood pressure.

Athletes who experience intense physical activity should include this valuable product in their diet. Frequent consumption of caviar helps lower blood sugar and promote rapid recovery from diseases such as influenza (and other infectious diseases), arthrosis, and anemia. Those who want to lose weight can also include it in their diet.

Like other products, caviar (in very rare cases) is contraindicated in acute allergic diseases. People who have high blood cholesterol should eat it with caution.

Preparation

Place the carp on the table. Remove scales using a fish scaler. To make this easy to do, pour boiling water over the fish on all sides. Then we cut the abdomen with a sharp knife and take out the insides. We do this very carefully with our hands so as not to damage the gallbladder (a sac with a dark green liquid inside).

Be extremely careful. If you damage the bubble, a very bitter liquid will leak out. Then the taste of caviar and even fish will be spoiled.

Carp caviar is in film. It is cut and the contents are squeezed into salted water. The eggs are washed in the same water. Drain the liquid through a very fine sieve or cheesecloth (the water should drain completely, so hang the cheesecloth on a hook and wait). The water has been removed and the product is ready for further cooking. And here is the recipe.

How to fry?

To prepare tasty caviar, we will proceed step by step. This will take very little time. So, let's take carp caviar, you will need about 500 grams. Clean it, put it in a bowl and add salt to taste.

To fry carp caviar in a frying pan, you need to use a tablespoon to form small flat pieces in the form of cutlets. Then roll them in flour (pour 100 g of flour into a plate) on all sides. Place each cutlet immediately in a frying pan in hot vegetable oil (10 tablespoons).

Fry the formed pieces for 3-4 minutes over medium heat on one side. Then turn it over and fry again for the same amount of time on the other side. After this, cover the frying pan with a lid so that the caviar reaches its proper condition. This way it won’t be hard inside and will undergo good heat treatment. Keep the dish on low heat for another 5-10 minutes.

We take out the finished pieces. Now the caviar has acquired a soft pink color inside. It can be served as a side dish with buckwheat or rice porridge with butter. Take 0.5 kg of cereal. We rinse and pour it into boiling water, salted to taste (the more water, the more crumbly the finished porridge will be). We wait for it to boil, reduce the heat and cover with a lid.

5 minutes before cooking, add 2-3 cloves of grated garlic to the buckwheat (or rice) and add salt to taste. We wait for the garlic to release its aroma, and then place the cereal in a colander to remove the water. Then put the porridge back into the pan where it was cooked, and add butter (80-100 g) there. Mix well so that the fat is absorbed into the buckwheat (rice).

Place the porridge on plates and place caviar on top. It turned out simple and at the same time elegant. You can invite your household members to the table.

In the form of an omelet

Another original recipe that will delight your loved ones. Clean and wash 300 g of carp caviar. Let the excess liquid drain and place in a bowl.

Separately, beat 5-6 eggs with a mixer. Add them to the caviar. Take green onions in arrows and finely chop. Pour it into eggs and caviar. Season the mixture with salt and pepper (you can add garlic; fish and eggs love it). Beat everything well again.

Melt butter in a frying pan - 4 tbsp. spoons. Pour the mixture of eggs and caviar into it. Cover with a lid and cook like an omelette over low heat. From time to time we check its readiness.

For better heat treatment, it is advisable to turn the egg-fish pancake over with a wide spatula and fry it on the other side, covering the pan with a lid.

After the time has passed, take out the omelette and place it on a large plate. Cut the finished dish into pieces.

It can be served either on its own or with a side dish of vegetables.

To do this, take a medium zucchini (300-400 g). We wash it and clean it. Then grate or grind in a blender. Place the vegetable in a bowl. Beat one egg in there and add 5-6 tablespoons of flour. Salt and pepper to taste. Mix everything thoroughly.

Forming pancakes. Roll in flour or breadcrumbs. Place in a frying pan in hot refined vegetable oil. Fry first on one side over low heat. Then turn it over and fry again. The zucchini fritters should turn light brown.

Place the pieces of egg-fish omelette on separate plates. Add zucchini pancakes to them. It turned out very satisfying, original and healthy.

Many other dishes can be prepared from carp caviar. All of them will be unusual in their taste. It is very easy to please your loved ones. It is enough to take simple and inexpensive products. Don't forget to use your imagination.

The video offers you another interesting recipe for pancakes made from carp caviar. Bon appetit!

Carp caviar is a real delicacy with a unique taste. If you are lucky enough to become the owner of this valuable product, then use our recipes.

Caviar with soy sauce

You will need:

Have you been lucky enough to catch a carp while fishing? Use the recipes for this fish to create delicious dishes. In particular, cook caviar with soy sauce as follows:

1. Wash the fish roe, place it in a bowl and add sour cream.
2. Beat the eggs, add salt and pepper, and pour in the soy sauce.
3. Beat the mixture with a blender until smooth. The dough should be runny, but that's how it should be. The pancakes stick together perfectly in the frying pan.
4. Pour the dough into a hot frying pan with vegetable oil using a tablespoon. Fry the pancakes over medium heat for 2 minutes on each side. During frying, they will change color, become bright, orange, sunny.

Serve the caviar chilled or warm. You can serve them with lemon or soy sauce, or regular sour cream. Bon appetit!

Carp caviar cutlets

This delicious dish is suitable for both children's and adult menus. It can be served with mashed potatoes, vegetable salad and even as a beer snack. Unfortunately, nowadays carp caviar is quite expensive, and you can’t find it in every store. But if you come across a fish with “stuffing”, be sure to prepare the cutlets according to our recipe.

Ingredients:

• Caviar - 600 grams.
• Semolina - four tablespoons.
• Egg.
• Half an onion.
• Pepper and salt - to taste.
• Vegetable oil - two or three tablespoons.

Recipe of dish:

• Rub the caviar through a large sieve to remove any films.
• Add finely chopped onions and ground pepper to it.
• After this, break the egg into the minced meat and add semolina to taste. Remember that there should not be too much cereal. Otherwise, the finished dish will resemble pancakes.
• After half an hour, you can start frying the cutlets. Heat up the frying pan and start spooning in the mixture. When the blanks acquire a beautiful golden hue, transfer them to a paper towel.

Serve the finished dish with any side dish, garnished with lemon slices.

Simple dumplings with cabbage

The simplest and, perhaps, the most common recipe for preparing dumplings with cabbage. However, we will still present it to you - what if this particular recipe is not yet familiar to you?

First we prepare the dough. Sift the wheat flour into a bowl and mix it with salt and sugar. Then break one raw egg there and begin to knead the dough, gradually adding water (boiled and lukewarm). Make a fairly stiff dough and leave it for half an hour in a bowl covered with a towel or cling film. During this time, the dough will rise (the gluten in the flour will swell) and become softer and more elastic.

While the dough is ripening, chop the cabbage and fry it along with the onion cut into half rings. Fry everything in vegetable oil, and at the end of cooking add ground black pepper and salt. Place the prepared filling in a colander so that the oil and juice drain from it and the filling itself cools.

On a table sprinkled with flour, roll out the dough into a layer and cut out circles from it. Place the cooled cabbage filling in the middle of each piece and pinch the edges, folding the circle of dough into a semicircle. Boil the dumplings by placing them in boiling water and adding a little salt. Serve dumplings with cabbage, seasoning them with butter, sour cream or mayonnaise.

How to pickle carp caviar

There are several cooking methods. We offer you a simple recipe that you can easily repeat at home.

What products will you need:

• Carp caviar - 500 grams.
• Water - four glasses.
• Salt - six tablespoons.
• Ghee - 80 grams.

• Pour water into a saucepan and dissolve salt in it.
• Place the pot on the fire and bring the liquid to a boil.
• Place the cleaned caviar in a colander and place in boiling water.
• After some time, transfer the product into small jars and fill it with melted butter.

Place the preparations in the refrigerator for 12 hours. When the specified time has passed, the appetizer can be served.

How to cook lightly salted carp caviar in Astrakhan style?

This is a great appetizer for any meal. Serve on small plates or make sandwiches - you get an almost complete replacement for sturgeon. The cooking process is very simple, but there is one important nuance.

The water used for pickling should be hot, but not boiling water, otherwise the product will cook, become hard and tasteless.

What you will need:

• 500 g carp caviar;
• 200 g salt;
• 2 liters of water;
• 2 tbsp. vegetable oil.

How to pickle:

1. Boil water and leave for just a few minutes. Dilute the salt in it so that the grains dissolve well.

2. Clean the caviar thoroughly from impurities and fill it with saline solution, stir well.

3. Leave for 20 minutes - the main thing is that it does not lose color. If the product begins to turn white, then its taste will deteriorate significantly.

4. Carefully drain the water, being careful not to stir the caviar; strain the remainder through a sieve or cheesecloth.

Caviar pancakes

Preparing an original treat for tea is not so difficult. Especially if you have become the happy owner of such a valuable product as delicious caviar pancakes? To begin, prepare a set of products:

• Fresh caviar - 200 grams.
• Egg.
• Wheat flour - two tablespoons.
• Salt.
• Vegetable oil - five tablespoons.

• Rinse and clean the caviar, place it in a bowl.
• Add the egg and beat the ingredients with a fork.
• Finally add flour and salt to taste.

Place the finished dough with a spoon onto a well-heated frying pan, previously greased with oil. To prevent the pancakes from being too greasy, place them on a paper towel or napkins. Serve the treat with tea or coffee.

Salted carp caviar

The most common and favorite way of processing carp caviar in our country is salting it. There are many different recipes for preparing carp caviar using hot, cold, and dry salting methods. We offer one of the most delicious and simple ones! We take:

• carp caviar - 0.5 kilograms,
• vegetable oil - 100 grams,
• onions - 2 pieces,
• lemon juice - about 1 tablespoon,
• finely ground salt - 35 grams.

The caviar must be carefully removed from the films and placed in a deep container. Cover it with salt and let it sit for at least 6 hours - it’s best to put it in the refrigerator to salt overnight.

Omelette with caviar

This dish will decorate your breakfast and add a fresh touch to the usual menu. Preparing an omelet is not at all difficult, and this process will take very little time.

Ingredients:

• Carp caviar - 150 grams.
• Eggs - six pieces.
• Milk - 50 ml.
• Wheat flour - one and a half spoons.
• Cilantro - one bunch.
• Salt and white pepper - half a teaspoon each.
• Vegetable oil - one tablespoon.

How to make a delicious omelette for breakfast:

• Process and wash the caviar, and coarsely chop the cilantro.
• Combine products with eggs and flour. Add milk, salt and spices.
• Pour the mixture into the pan and fry on both sides.

Serve the dish with black bread and pickled vegetables.

With flour

Many people ask: how to make pancakes from carp caviar? Let's look at another attractive recipe. You will get very tender, appetizing and healthy pancakes. You will need:

Implement this recipe like this:

1. Rinse the caviar thoroughly and remove the veins.
2. Add the egg to the caviar, stir with a fork.
3. Add flour and salt to the mixture and beat with a fork. You should end up with a mass identical to thick sour cream.
4. Pour oil into a hot frying pan, add a tablespoon of caviar. Fry the pieces until golden brown on both sides.
5. Place the finished pancakes on paper napkins to drain off excess oil.
6. Transfer the dish to a plate and serve.

Fish spawners

This unusual dish has a special taste and aroma. The fact is that it contains sauerkraut, which (oddly enough) goes well with caviar.

Ingredients:

• Two eggs.
• A kilogram of caviar.
• 300 grams of sauerkraut.

• Prepare the caviar and combine it with finely chopped cabbage.
• Add eggs, salt and ground pepper. If desired, you can add chopped fresh herbs.

Fry the caviar pancakes in vegetable oil like pancakes.

Potato casserole with caviar

This dish is not often found on the tables of most Russians. But you will definitely appreciate the original taste of the casserole if you prepare it according to our recipe.

Products:

• Egg.
• 250 grams of caviar.
• A quarter of a lemon.
• Salt and ground pepper.
• Parsley, green onions, dill.
• 25 grams of butter.
• Breadcrumbs.
• 250 grams of boiled potatoes.
• Vegetable oil.
• Sour cream sauce (you can do without it)

How to cook casserole with caviar:

• Process and mash the caviar with a fork. Mix it with a raw egg.
• Add ground pepper and lemon juice.
• Peel and boil the potatoes until tender, and then mash them into a puree. Mix potatoes with butter.
• Grease a baking dish with butter and sprinkle with breadcrumbs. Place caviar on the bottom and potatoes on top of it.
• Bake the dish in a well-heated oven for half an hour.

Before serving, the dish should be decorated with chopped herbs and poured with sour cream sauce.

Tartlets with caviar

For your holiday guests, you can prepare many beautiful and tasty appetizers with carp caviar. And we have chosen for you a wonderful recipe that seafood lovers will highly appreciate. This time you need to use ready-made caviar (bought in a store or salted yourself).

Ingredients:

• Salted caviar - 300 grams.
• Eggs - three pieces.
• Tomato.
• Mayonnaise.
• Tartlets - ten pieces.

How to prepare a snack:

• Transfer the caviar to a plate and mash it with a fork.
• Boil the eggs, remove the shells and chop very finely.
• Cut the tomato into cubes.
• Combine the products with mayonnaise and mix.

Place the filling in the tartlets, decorate them with dill and bring the appetizer to the table.

Dishes from carp caviar: recipes

Compound:

• Carp caviar – 500 g
• Flour - 1 tbsp. l.
• Vegetable fat - 100 g
• Spices, salt

Preparation:

1. Wash the caviar, see if any fish waste has gotten into it, remove it. Cut the product into pieces, salt and pepper. Then put it in the refrigerator for several hours, as it needs to be thoroughly soaked in salt and spices.
2. Roll each piece in flour and fry in hot vegetable fat until golden brown and crispy. This dish goes well with mashed potatoes and sour cream sauce.

At home, you can salt any type of fish; only sturgeon will not work, since salting them requires special skills and special culinary equipment. The recipe for salting carp caviar will be the same for salting the caviar of any river fish. This dish does not take long to prepare - about 20 minutes.

Compound:

• Sunflower oil

Preparation:

You can salt fish gifts in two different ways.

Method one

1. Carefully cut the fish so that the bile does not stain the caviar, otherwise it will become bitter and tasteless. Then dip the eggs with caviar into boiled water for cleaning.
2. Take a deep saucepan and pour salt about a centimeter thick on the bottom. Place the eggs on the salt in even rows.
3. Sprinkle the top of the caviar with salt as well. Calculate its amount correctly; salt should occupy about 12-15% of the total weight of the fish delicacy.
4. Place the pan with caviar in a cool, dark place. The dish will be salted for 3-5 days.
5. When the time is up, drain the resulting brine from the pan. Remove the eggs and rinse them twice in boiled warm water, then place them in jars suitable for pickling. Glass ones, previously scalded with boiling water, are suitable. Roll up the jars tightly and place in a cool, dark place.

Method two

1. Place carp caviar in a bowl. Take a knife with a narrow sharp blade and cut the films on the fish product.
2. Now you need to prepare a saturated salt solution - brine. To do this, take 100 g of salt per liter of water and boil in a saucepan. As soon as the brine boils, do not cool it, but immediately pour this solution over the fish delicacy.
3. For about three minutes, continuously stir the eggs with a fork to cut another whole film. Drain the brine solution. Then prepare a new brine and pour it over the carp caviar.
4. Stir the eggs and brine again for about three minutes. The films will wrap themselves around the fork.
5. Drain the brine. Dark balls will appear in the mass - this is a curled film. Select and delete it.
6. Then prepare the brine again and pour in the caviar one last time. Mix the caviar thoroughly. Usually the third time the brine will be much more transparent and cleaner.
7. Place the fish gift on a fine strainer and leave for 15 minutes, allowing excess water to drain.
8. Take a glass liter jar and scald with boiling water. Pour 2 tbsp into it. l. sunflower oil.
9. Fill the jar about 3/4 full with caviar, pour a teaspoon of salt on it (topped) and stir.
10. Then add caviar to the very top of the jar and pour sunflower oil on top. You should get a layer of about 5 mm.
11. Cover the jar with a plastic lid and place in the refrigerator overnight. After this, the dish can be eaten.

When there is a lot of fish product, cutlets can be made from it.

Compound:

• Carp caviar or milk - 500 g
• Breadcrumbs - 3 tbsp. l.
• Eggs - 2 pcs.
• Onions - 1 pc.
• Fresh thyme - to taste
• A pinch of ground cloves
• Fresh finely chopped dill
• Tomato paste
• Vegetable oil for frying
• Ground black pepper, salt to taste.

Preparation:

1. If you have milk, cut it as finely as possible and mix with caviar.
2. Beat the eggs thoroughly using a mixer or blender, then mix them with the caviar. Then add breadcrumbs and mix everything properly.
3. Now you can do the herbs. Chop the dill and thyme as finely as possible and add to the mixture, seasoning it all with salt and ground black pepper. Mix the resulting minced meat evenly.
4. The fish delicacy is fried in the same way as meat cutlets. Preheat the frying pan in vegetable oil and place the fish cutlets using a tablespoon or spatula. Fry the cutlets until golden brown.
5. Then prepare the tomato sauce. Cut the onion into small cubes and simmer it in a hot frying pan for about 10 minutes over low heat. At the same time, do not forget to stir the onion, as it should not fry too much.
6. While the onions are cooking, dissolve a few tablespoons of tomato paste and add it to the onions. Continue sautéing the onion for about 5 more minutes. Then season everything with spices and salt.
7. Turn off the heat and while the tomato sauce is infusing, finely chop the dill and then mix it with the sauce. Place the fried cutlets on a baking sheet and pour the gravy over them evenly, distributing it so that there is no free space between them. Now preheat the oven to 180 degrees and bake the cutlets for 10-15 minutes.
8. The fish delicacy cutlets are ready. The process does not take much time and effort, and the result is impressive - they become juicy, and the sauce gives them a piquant flavor.
9. When you take the cutlets out of the oven, do not rush to eat them, let them sit for about 10 minutes. Just before serving, sprinkle them with tarragon or rosemary.

By the way, carp caviar is often sold not only with fish, but also separately. You probably won’t find it in regular stores, but it may well be in specialized fish departments or at the market.

True seafood connoisseurs know how delicious fish caviar can be prepared. The offal is steamed, baked, fried. The results are delicious and nutritious dishes.

Today we will discuss how to cook carp caviar. The caviar of this fish is incredibly beneficial for the human body and has excellent taste.

Carp caviar pancakes: traditional recipe

By analogy, almost any caviar of sea or river fish is prepared. Of course, before heat treatment, the fish by-product must be thoroughly prepared, in particular, washed with running water.

There are many different recipes for preparing fish caviar. Fried caviar will be an excellent addition to mashed potatoes. You can add various ingredients, but we will try to prepare caviar pancakes only with spices and herbs.

The advantage of this dish is the following: carp fish roe retains all its beneficial properties.

On a note! Carp caviar is the leader in protein content. 100 g of serving contains approximately 30 g of natural protein, which is known to be responsible for the structure of muscle tissue.

Compound

• 0.8 kg of carp caviar;
• dried herbs and ground allspice to taste;
• sea ​​salt to taste.

Preparation

1. We cut up the carp carcass and remove the caviar. As you can see, it is in a film shell. We cut the film on one side and rinse the caviar thoroughly under running water.

2. There is a film left on the opposite side; we will try to carefully cut it off with scissors or a knife.

3. Add a little dried garlic, marjoram, a mixture of herbs and allspice to the table sea salt.

4. Mix these ingredients and sprinkle the caviar with them.

5. Pour water into the multicooker container.

6. Place a stand on top for steaming dishes. We spread fish eggs.

7. Close the lid of the kitchen appliance and select the “Steam” cooking mode. Set the timer for 18-20 minutes.

8. During heat treatment, carp caviar will lighten. The sausages will become dense and will not fall apart when slicing.

9. Cool slightly and cut the fish roe into portions. This fish dish tastes perfectly in harmony with mashed potatoes.

Fried fish roe - today's dish

Many housewives prepare fish roe and most often this offal is fried. It turns out to be a tasty and original dish. It will take you only a quarter of an hour to cook. To eliminate the annoying fishy smell, you can sprinkle the caviar with freshly squeezed lemon juice. Write down how to fry carp caviar.

Compound

• carp caviar – 0.5 kg;
• premium wheat flour – 1.5 tbsp. l.;
• 50 ml refined sunflower oil;
• sea ​​salt and a mixture of peppers to taste.

Preparation

1. Wash the caviar carefully and very well with filtered water.
2. Using scissors or a knife, remove the film shell.
3. Cut the caviar into portions 30 mm thick.
4. Place the caviar in a deep bowl, season with sea salt and pepper mixture.
5. Place the caviar in the refrigerator for one hour to marinate.
6. Sift the wheat flour.
7. Pour refined sunflower seed oil into a frying pan and heat it.
8. We take the carp caviar out of the refrigerator. Each piece is breaded in flour and fried in oil.
9. Fry over medium heat evenly until golden brown.

Delicious treat

On supermarket shelves you can find many types of canned fish caviar. This salty snack is used to make sandwiches, canapés, and tartlets. A real housewife knows a lot about saving. We buy a carp carcass and cook it according to a proprietary recipe, and use the caviar for salting. Take note of how to pickle carp caviar at home.

Compound

• carp caviar – 0.5 kg;
• 70 g coarse table salt;
• 80 g melted butter;
• 1 liter of filtered water.

Preparation

1. Pour 1 liter of filtered water into a thick-walled bowl.
2. Add salt to the water and stir until completely dissolved.
3. Place the pan on the fire and boil the water.
4. While the brine is cooking, prepare the fish by-product as described in previous recipes.
5. Place the carp caviar in a colander and literally lower the fish by-product into the boiling marinade for just a few minutes.
6. Let's take small glass containers and sterilize them.
7. Place the caviar in jars and add melted butter on top.
8. Seal the jars hermetically and place them in the refrigerator for 24 hours.
9. A day later you can conduct a tasting.

On a note! There are other methods of pickling. For example, you can add bay leaf, onion, and black peppercorns to the marinade. Unpeeled caviar is kept in brine, then ground in a sieve to separate the eggs. Caviar is salted in brine for 24 hours. The brine is drained from the salted caviar, and the product is filled with refined vegetable oil.

Dishes made from carp caviar that exist in the culinary world are varied. Each housewife will be able to choose the appropriate option for preparing fish caviar. The taste of the finished snack largely depends on the correct heat treatment of the offal. To add variety to your holiday menu, prepare caviar pancakes.

Compound

• 0.25 kg of fish by-product;
• onion – 1 pc.;
• 1 carrot root;
• egg – 1 pc.;
• premium wheat flour – 2 tbsp. l.;
• salt and pepper mixture to taste.

Preparation

1. Peel the vegetables and rinse them with water.
2. We prepare carp caviar as described above.
3. Then we pass the cleaned and washed caviar through a meat grinder.
4. Grate the vegetables on a fine grater.
5. In a deep bowl, combine chopped vegetables with fish by-product.
6. Add seasonings and spices. Salt and mix well.
7. Add the chicken egg and sifted wheat flour. Mix again.
8. Place the frying pan on the fire and heat thoroughly.
9. Add a little refined sunflower seed oil.
10. Spoon out the caviar dough in portions.
11. Fry the pancakes evenly until golden brown.
12. This dish is recommended to be served with sour cream sauce.

You can add variety to your usual everyday menu by adding just one ingredient - carp caviar. Delicious cutlets, pancakes, soups, omelettes and even souffles are prepared from it. To ensure a rich taste of the finished caviar, be sure to marinate the fish by-product in spices and herbs. Excessive addition of flour will make the caviar hard, so strictly follow the established recipe proportions. Bon appetit!

Fried carp caviar: recipe

Compound:

• Carp caviar – 500 g
• Flour – 1 tbsp. l.
• Vegetable fat – 100 g
• Spices, salt

Preparation:

• Wash the caviar, see if any fish waste has gotten into it, remove it. Cut the product into pieces, salt and pepper. Then put it in the refrigerator for several hours, as it needs to be thoroughly soaked in salt and spices.
• Roll each piece in flour and fry in hot vegetable fat until golden brown and crispy. This dish goes well with mashed potatoes and sour cream sauce.