Carp caviar: salting, frying, baking

Since ancient times, fish caviar has been considered one of the most popular and delicious dishes. At the same time, caviar from salmon and sturgeon species is especially valuable. It is worth noting that caviar from other fish also has an excellent taste and contains many useful substances.

It is important to know that at home you can salt almost any fish (and, as a result, its caviar. The only exception is sturgeon, since the process of salting their caviar requires special equipment and special skills. Only if a caring housewife has a desire If you want to please your household and guests of your home with such a delicacy, then you should opt for carp. In order to salt the caviar of this fish, you do not have to spend a lot of time and effort. The cooking process will take literally 20 minutes.

How to pickle carp caviar at home? Clean the fish from scales and carefully remove the caviar from it. At the same time, it is important to try not to damage the bile sac located at the base of the head, since otherwise the caviar, as well as the whole fish, will be spoiled. Place the caviar from the caviar bags into the prepared container. Take a fine metal sieve and place two layers of gauze on the bottom. Transfer the caviar from the container into a sieve.

Place a metal ladle on the fire and pour 1 liter of purified water into it. As soon as the water boils, place 2 tbsp. l. salt, then stir it very quickly until completely dissolved. Bring the water-salt solution to a boil again. Pour boiling liquid over the caviar on the gauze. At the same time, use a spoon to constantly turn the caviar so that it does not get crushed, but at the same time, it is completely bathed in the resulting brine. Do not be afraid that the caviar will change its color - this is a completely natural reaction (it should turn from brown to red-orange. By the color of the caviar you can determine those places where the brine did not get on it.

At the next stage, tie the gauze with the caviar in a loop and, in order for the remaining brine to finally drain from it, hang it for several hours. Delicious caviar is prepared from carp. On average, a fish weighing approximately 1 kg produces 200 g of this delicacy. It's time to try the culinary creation. The best way to do this is to spread a slice of fresh white loaf with a thin layer of butter, and top with caviar and garnish with herbs. Bon appetit!

How to pickle carp caviar at home

Hello, dear readers.
We went fishing again, and again several carp and crucian carp contained caviar. After talking with the tenant of the reservoir where we fish, I no longer feel like a poacher. He says that it is on that reservoir that carp have no chance of growing in the wild. Therefore, he grows them separately in a queen cell and releases the already grown fry. Although it is already difficult to call them fry. What kind of fry is this if it already weighs more than 300 grams? But today we will not talk about fish, but about its caviar. Fortunately, this time we have almost 1.5 kilograms of it. Children already refuse to eat fried caviar, and they don’t even like caviar cutlets. So we decided to serve them in their usual form, in the form of caviar.

I didn’t come up with the recipe, but we chose it on YouTube, and not on one channel, but by watching many videos and adjusting the recipe to our taste based on comments and our taste. We did it for the first time, tried it, and I liked it. So I decided to share a recipe on how to pickle carp caviar at home.

Today we have not pure carp caviar, but also crucian carp caviar. But according to this recipe, you can salt almost any river fish caviar. And this includes carp, carp, crucian carp, pike, bream, and pike perch...

How to cook carp caviar? 4 homemade recipes

Hello everyone! My regular readers know that the men in our family are avid fishermen, and periodically delight me with a good catch.

This time, luck smiled on dad - he brought back a huge carp weighing 6 kilos from fishing! While cutting up the carcass, I discovered a lot of caviar inside, and as a zealous housewife, I decided to find a worthy use for the product in the kitchen.

On the Internet I found many options on how to prepare carp caviar.

It turns out that it is considered a fish delicacy and is highly valued by gourmets. And all because this product does not have a pronounced fishy smell and is successfully combined with almost all popular ingredients. Cutlets and pancakes are prepared from it, fried in portions in a frying pan and salted. It always turns out very tasty!

And if you beat caviar with butter, you get a savory, salty snack for sandwiches or a fish filling for pancakes. Today I will tell you what can be prepared from the caviar of this fish. I tried to choose the simplest recipes. And I cut the fish into pieces and fried it in a frying pan with sour cream.

Salting is a win-win cooking technology. After this preparation, you will stop buying store-bought canned fish. And most importantly, you will be confident in the freshness and naturalness of the finished dish.

Take these products:

1.5 kg of fish caviar;
2 tbsp. table salt;
1.5 liters of clean water.

How to add salt:

1. Rub the eggs through a fine colander or sieve to remove the shell.

2. Pour the resulting mass with brine, having previously dissolved the salt in hot water. Mix well with a whisk so that there are no lumps left in the mixture. Leave to salt for 15 minutes.

If you like your fillings saltier, add more salt to the brine water to suit your taste.

3. Place a colander on the pan and line it with gauze - you will get a kind of filter for eggs. Pass the salted mass through the filter and wait until all the water has drained. You can twist the ends of the gauze and strain out the remaining brine by hand.

How to cook carp caviar fried in a frying pan with onions?

To get a delicious fish dish, it is not at all necessary to “conjure” over the stove for several hours. Proof of this is a simple caviar dish with vegetables and tomato paste. It’s difficult to prepare a roast, but any housewife can cope with this task without difficulty!

List of ingredients:

300 g caviar;
2 onions;
1 carrot;
1 tbsp. tomato paste;
10 g butter;
1 tbsp. mayonnaise;
salt, spices and herbs to taste;
vegetable oil for frying.

Step-by-step instructions with photos:

1. Heat vegetable oil in a frying pan, add onion half rings and carrots cut into strips. Sauté the vegetables in the oil, stirring occasionally, for a few minutes until soft.

2. Add tomato paste, stir and let it boil.

3. Salt the caviar to taste, scoop it up with a spoon and place it in portions directly into the tomato fry. No need to add flour.

4. When the bottom of the eggs has set, turn them over to the other side and continue frying.

5. Dilute the mayonnaise with a small amount of water and pour into the pan with the caviar. Add a knob of butter and continue frying over medium heat until done.

6. At the end of cooking, season with your favorite spices - bay leaf, allspice, nutmeg, etc. Sprinkle with chopped herbs and remove from heat.

Using this recipe, you can fry any caviar - pike, crucian carp, silver carp, pike perch. Thanks to delicious roasting, the dish turns out juicy and spicy. It can be served with any potato side dish - your family will certainly be pleased with this dinner.

Fish cutlets are not always prepared from pulp - caviar and even milt are used. At the same time, the technology for preparing the dish is as simple as baking pancakes. So don’t be afraid that the cutlets will stick to the pan or fall apart. Thanks to the addition of flour and semolina, the eggs will keep their shape perfectly

Source: https://xrumka.info/kak-prigotovit-ikru-karpa.html

How to pickle carp caviar at home

Let's return to our caviar. We will need it for salting.

Ingredients:

Caviar (we have 1.5 kg.)
Salt 2 tbsp. spoons
Water 1.5 liters

If you wish, you can add more spices if you like spicy fish. And this: bay leaf, black or allspice, cloves. We personally like the pure taste of fish, without various impurities.

We will begin the preparation of our caviar by removing the hymen. This can be done using different methods. I'll show you an easy way, in my opinion.

To do this, take a colander with large holes and grind the caviar through it. We did not grind to the last egg, but only superficially. I just wanted to fry caviar cutlets too. We have already written about such cutlets; you can find the recipe here.

From 1.5 kilograms we got 1 kilogram in pure form. So we will salt it. To do this we need to make a brine.

Take 1.5 liters of boiling water, dissolve 2 tablespoons of salt. We take ordinary salt, not iodized, namely table salt.

Pour this brine over the caviar, stirring it with a whisk or fork. We need to ensure that there are no lumps left in the caviar. Leave to salt for 10 - 15 minutes.

In the meantime, prepare a colander or a sieve with small holes. We took a colander and lined it with gauze folded in 4 layers.

Before straining, mix the caviar well again and pour into a colander.

Now you can wait for the water to drain from the eggs, or help it drain. To do this, take the edges of the gauze, gather it in one hand and squeeze the calf in a circular motion. If anyone doesn’t understand how to do this, then at the end of the article there is a video clip that shows how I do it.

After all the water has drained, you need to transfer it to a tray or bowl and put it in the refrigerator to cool.

The caviar turned out to be medium salted. You can add salt if desired. But for my taste, caviar is just the way we like it. I recommend eating this caviar on sandwiches. That's how I like her best.

So now you know how to salt carp caviar. And if you want to cook carp deliciously and beautifully, then you can look at the recipe for stuffed carp. We have already written a recipe on the blog.

Happy salting and bon appetit!

The same recipe is in the video clip.

How to pickle carp caviar at home?

Clean the fish from scales and carefully remove the caviar from it. At the same time, it is important to try not to damage the bile sac located at the base of the head, since otherwise the caviar, as well as the whole fish, will be spoiled. Place the caviar from the caviar bags into the prepared container. Take a fine metal sieve and place two layers of gauze on the bottom. Transfer the caviar from the container into a sieve.

Place a metal ladle on the fire and pour 1 liter of purified water into it. As soon as the water boils, place 2 tbsp. l. salt, then stir it very quickly until completely dissolved. Bring the water-salt solution to a boil again. Pour boiling liquid over the caviar on the gauze. At the same time, use a spoon to constantly turn the caviar so that it does not get wrinkled, but at the same time, it is completely bathed in the resulting brine. Do not be afraid that the caviar will change its color - this is a completely natural reaction (it should turn from brown to red-orange). By the color of the caviar you can determine those places where the brine did not get on it.

At the next stage, tie the gauze with the caviar in a loop and, in order for the remaining brine to finally drain from it, hang it for several hours. Delicious carp caviar is ready. On average, a fish weighing approximately 1 kg produces 200 g of this delicacy. It's time to try the culinary creation. The best way to do this is to spread a slice of fresh white loaf with a thin layer of butter, and top with caviar and garnish with herbs. Bon appetit!

ladym.ru

A simple recipe for homemade pickling of carp caviar

An experienced fisherman knows many recipes for preparing freshly caught carp. Not only the meat part of the carcass can be used here, but also some offal. The insides of river fish may contain more harmful substances and bacteria than those of sea inhabitants, so a more careful approach is needed to their processing. Let's look at how to salt carp caviar at home safely and quickly.

Features of the catch

The spawning period for carp begins at a time when the average water temperature reaches 3-5 degrees. From late April to mid-May, the shallow waters are home to a large number of carp, whose bellies are full of future offspring. During this period, females can be easily distinguished from males by several characteristics:

The fins located in front of the caviar carriers are rounded.
Male carp will be smaller in size. Its body is more elongated, pointed and thin.
A way to attract males is through whitish warts that appear on carp’s cheeks, front fins and gills, and the back of the head during spawning.

The useful weight of fish may be less than that of individuals of the opposite sex. A large amount of energy is spent on raising offspring, and the female loses weight. Therefore, if there is no desire to use caviar, then it is better to release such a catch.

Features of carcass cutting

A successful cooking result depends not only on the recipe, but also on proper processing of the carcass.

Very important! You need to open the belly of the carp carefully so as not to cut the caviar sac and not to let in the contents of other entrails. Otherwise, the finished dish will have a bitter taste and unpleasant aroma.

With a slight movement of the knife, until the scales are removed, in the direction from the head to the anus, the abdomen is opened. The insides are removed. The meat is cooked at your discretion, and the contents with caviar are washed with cold water.

The films connecting the fish eggs to each other are removed. Some prefer to do this by hand, while others find it convenient to use a medium grater, or a colander with large (larger than the size of one grain) holes. During the punching process, all waste will remain on hand.

The process of salting caviar

You need to choose the right dishes for marinating:

if it is an enamel container, then it should not be chipped;
It is better not to use metal utensils;
a glass bowl or jar is an ideal equipment, all contents are visible here;
a plastic container can be used, but the presence of foreign odors makes further use of this container impossible.

The advantage of any pickling is the minimal list of products. To prepare you will need:

Boiling water in sufficient quantity to completely cover all raw materials. So, approximately 1 kg of caviar will require 1.5 liters of water.
Salt is used in the proportion of 1 tablespoon per 1 kg of carp delicacy. In this case, you should always give preference to a larger amount of preservative in the dish. So for 1.5 kg it is better to take two full spoons.
If desired, add bay leaf, black pepper or sweet peas, as well as other spices, which can then be easily removed.

Carp is a river dweller, so the presence of dirt in its organs is acceptable, and if a film forms on the surface of the water, it can be easily removed with a spoon. Using the same colander or sieve lined with thin gauze, you need to strain the caviar from excess salt solution. You cannot squeeze or twist the contents too much, otherwise all that will remain of the delicacy is pate.

It is important to preserve the integrity of each grain. Therefore, with light movements you can help drain excess liquid or wait for this to happen on your own. Only now can the salted caviar be transferred to the container in which it will be stored and sent to cool in the refrigerator for at least 4 hours.

There is a recipe for salted caviar with the addition of a sauce made from whipped egg white and half a teaspoon and 20 grams of sour cream or mayonnaise.

What can be prepared from carp caviar

Caviar of any fish is considered a delicacy, as it contains a large amount of iodine, vitamins and microelements. Carp caviar will help you avoid genitourinary and cardiovascular diseases. It also improves health and gives strength and energy to a person.

It is important to know that the larger the grains, the tastier and healthier it is. You can prepare many dishes from this delicacy - bake, fry, stuff, make salads, sandwiches. The main thing is to build on your taste preferences.

Below are recipes using an ingredient such as carp caviar.

A variety of dishes and snacks can be prepared from carp caviar

Two-layer caviar pie with rice

If guests are coming and you want to surprise them with something, and there is caviar in the refrigerator, you can make a caviar pie. The good thing about the recipe is that you don’t need to come up with a side dish, since the dish is prepared immediately with rice, which will serve as a side dish.

Ingredients:

three glasses of cooked rice;
three eggs;
100 grams of mayonnaise;
six sun-dried tomatoes;
200 grams of hard cheese;
600-700 grams of caviar mass;
salt;
coriander;
greenery.

You can make a pie from caviar with the addition of rice

Preparing a carp roe dish begins by dividing the boiled rice into two parts. Add crushed herbs and tomato strips to the first half. Add some salt.

Wash well, disassemble, add coriander and salt to taste. Place caviar in the second half of the rice. Beat eggs and mayonnaise using a mixer.

Divide the resulting mixture equally and place in bowls (into the rice and caviar mixture).

Pour the slurry into the greased pan where our pie will be baked, and then pour the mixture with rice on top. Sprinkle with grated cheese. Bake for half an hour in the oven, the temperature of which is 180 degrees, then you need to reduce the temperature and bake for another 20 minutes.

This pie is best eaten warm with sour cream and vegetable salad.

Carp caviar appetizer

Carp caviar is a delicate and delicious product that is quite easy to prepare, and the taste exceeds all expectations. The appetizer can be prepared both on ordinary weekdays and for any celebration. The question arises: how to prepare a delicious dish from carp caviar? Everything is very simple.

What we need for this:

about a kilogram of caviar;
200 grams of butter;
one hundred grams of sunflower oil;
salt.

Carp roe can be cooked and used for appetizers

We wash fish eggs under water and wait until all the liquid has drained. Melt the butter in a water bath and, without removing from the heat, add caviar to it. This is done in order to easily remove the bags containing the caviar.

During heating, the mass begins to change color, at first it is orange, then it turns red and at the end whitish grains appear. At this stage, turn off the heat and quickly move the container containing the caviar into a pan with cold water. Slowly pour in the sunflower oil and add salt.

Sprinkle the finished snack into jars and store in the refrigerator. Use for buttered sandwiches.

Carp cutlets

Having bought a live carp or caught a fish weighing 4-6 kilograms while fishing, there is a high probability that it contains caviar. You can serve it with any side dish in the form of porridge, vegetable salads. You can prepare cutlets for both the festive table and ordinary everyday life for lunch or dinner.

Ingredients:

half a kilogram of caviar;
two onions;
two chicken eggs;
seven tablespoons of semolina;
salt and pepper;
five tablespoons of oil;
seven tablespoons of sour cream;
greens to taste.

Cutlets made from carp caviar have a special taste.

Before preparing the cutlets, you need to wash the fish roe and then peel it. Then add some salt, add semolina and eggs. Cut the onions into small squares. Pour the minced meat into the onion and mix thoroughly. Set aside for 30 minutes, during which time the semolina will increase in size.

Fry the cutlets in oil until fully cooked, this will take approximately 5 minutes. Separately mix sour cream with chopped herbs. Pour the finished cutlets with the resulting sauce.

Fried caviar with cheese

Having brought home carp and discovered that it contains a lot of caviar, the housewife wonders what can be cooked from it. There are many options, one of them is fried carp caviar.

Preparing fried carp caviar will not require you to spend a long time in the kitchen, as it cooks quite quickly and the taste is excellent.

What is needed for this:

500 grams of caviar;
crackers;
three large chicken eggs;
200 grams of hard cheese;
one hundred grams of cream;
salt, peppers, seasonings.

After we have washed the caviar, it must be salted and peppered. Form cutlets and fry in oil on both sides. While they are roasting, prepare the side dish. Mix whipped cream with eggs and grated cheese. Pour the sauce over the finished cutlets and bake in the oven for 15-20 minutes. Decorate the finished cutlets with herbs.

In addition to regular caviar cutlets, they can be baked in the oven with the addition of cheese

Salting carp caviar

Carp caviar is a high-calorie product, so it should not be eaten often. Once a week is enough. It is very useful for the human body, as it contains vitamins and microelements that help increase immunity and improve memory. You can make caviar pickle from this delicacy so that you can eat it even in the winter season.

What you will need for this:

500-1000 grams of fish caviar;
bay leaves 2 pieces;
salt;
water.

Put two liters of water on the fire, add salt (3 tablespoons). Then add bay leaves there. While we wait for the water to boil, we clean the caviar from the films. Pour the boiled water into the container with the caviar, stirring constantly. Set the bowl aside and let cool.

As soon as the mass has cooled to room temperature, we will filter it. To do this, take a bowl and place a colander on it and put moistened gauze on top, folded in three.

Stir the contents of the bowl vigorously and quickly pour it onto cheesecloth, this is done so that the eggs are well separated from the liquid. We transfer the strained caviar into a container where it will be stored.

Caviar can be salted and used as a snack later

Can be consumed either pure or mixed with warm oil.

Fried caviar

There is probably no person who does not love caviar products. After all, it is appetizing, spicy and aromatic. It will be impossible to tear yourself away from a dish like fried caviar.

What we need:

kilogram of caviar;
a little salt;
flour for breading;
oil.

The caviar is washed, separated from the films and salted. Let it sit for 5 minutes. Next, you need to roll the mass in flour breading and fry in a heated frying pan on both sides until brown. Potatoes, buckwheat or rice porridge, and fresh vegetable salad will serve as a side dish.

Baked carp caviar

Having tried many recipes for preparing carp caviar, it is better to stick with baked caviar. It has an amazing taste, and the aroma is such that it is impossible to resist trying a piece of the delicacy. This is minimum cost and maximum benefit.

Ingredients:

half a kilogram of caviar;
two chicken eggs;
two spoons of sour cream;
lemon juice;
salt and pepper;
70 grams of butter;
a little bit of cheese;
sunflower oil.

To get a special dish, you can bake caviar

Soak the pre-cleaned caviar in cold water for about 5 minutes. After the time has passed, change the water several times until it is light and free of blood.

Add two tablespoons of sour cream, eggs, lemon juice, seasonings, salt and pepper and mix with a fork. Grate the cooled butter and cheese. You need to mix the cheese mixture with caviar and knead vigorously again.

Pour the resulting mixture into the prepared pan and bake for twenty minutes at 190 degrees. After the time has passed, stir thoroughly to ensure even baking and place in the oven for another 15-20 minutes.

Whipped carp roe

Not so long ago, caviar dishes were exclusively on rich tables, but nowadays almost everyone can afford this delicacy. If you want to surprise your husband or friends with a delicious dish, then whipped caviar is what you need.

What you need to prepare this dish:

400 grams of caviar;
vinegar;
oil;
salt;
onion feathers

You can also prepare whipped caviar for an appetizer.

We pickle the caviar for two days. To do this, put caviar and a large amount of salt in a deep bowl, cover with film, and place in the refrigerator. When the mixture is salted, beat it with a mixer at high speed for 15 minutes. Continue whisking for another 10 minutes and during this time add vinegar, oil and onions one by one. Keep the finished caviar in the refrigerator for two hours.

To prepare such a snack, you need to prepare in advance, since it will take a lot of time to prepare. The whipped caviar mass can be eaten either with spoons or used for sandwiches.

You will find the recipe for caviar cutlets in the video:

Source: https://promysel.com/rybalka/karp/ikra-karpa.html

Beneficial features

Without adding additional ingredients such as oil, carp caviar after salting retains minimal calorie content. Only 95 Kcal per 100 grams of product.

If you fry caviar in oil, the energy value will double.

The use of this product will be useful for everyone: children and adults, elderly people, athletes. Women who are pregnant or breastfeeding can also afford to eat a delicacy prepared with their own hands at home. But at the same time, there is no need to diligently salt the raw materials, because sodium can retain fluid in the body, which causes swelling and can harm the fetus.

Everyone knows that caviar has a beneficial effect on human skin, nails and hair. After all, it contains a large amount of amino acids, omega-3 and omega-6 fatty acids. The functioning of the heart and blood vessels also improves if you periodically use this product. Cholesterol is removed, the risk of thrombosis and strokes is prevented.

The functioning of the endocrine system is improved, hormonal levels are normalized, the general condition of the body, and the regenerative abilities of cells are normalized. Carp caviar, unlike red caviar, is useful for obese people. After all, its calorie content is much lower, and the benefits are just as high.

You can use for food not only what was found in carp, but also in any other fish - pollock, silver carp, perch, crucian carp, pike, and so on. Fry, boil, salt, steam, add to salads, sauces or hot dishes - you can do whatever your imagination allows you to do with caviar.

How to pickle carp caviar at home, see below:

How to cook carp caviar - salted caviar and caviar dishes

Caviar is a tasty and healthy product. However, its high cost sometimes deprives us of the opportunity to taste this delicacy more often than on holidays. A good alternative to store-bought goodies can be caviar from river fish, carp, for example. How to prepare carp caviar, you will find the answer in this article.

Often, a fisherman or underwater hunter simply throws away the contents of the roe sac (caviar sac) along with the giblets, because they simply do not know how to salt carp caviar at home.

Having such an affordable product on hand, you can pamper your family and friends with such a delicious treat. Moreover, preparing carp caviar is not at all difficult and does not require any special culinary skills.

Simple recipe

lemon;
salt (finely ground);
black pepper;
olive oil;
butter;
basil;
egg white;
mayonnaise/sour cream.

It is better to take carp caviar directly from freshly caught fish. It is carefully removed along with the bag onto a separate dish. There is a recipe for carp caviar in which it is boiled for a short time together with roes, but we will not consider this method, since it requires some experience. First, let's take a simple salted carp caviar recipe.

First: we clean the caviar from the remnants of the film - the very same one. Then the question arises: to wash or not to wash? Different recipes require a different approach to this issue. There are even recommendations to rinse the caviar with hot boiled water for the first time, and then several times with cold water.

The main thing is not to overdo it and let all the water drain.

Salt. With regular salting, 90–100 grams of salt are taken per 1 kg of caviar. Moreover, the latter is often recommended iodized - fine, of course.

It is necessary to cool the product - but not much - so that it is easier to work with it further and put the caviar in the refrigerator for 2-3 hours. The main thing is not to freeze it.

Once cooled, transfer the caviar into a ceramic bowl. The next step is adding oil. Pour 2-3 tablespoons of oil (olive) into the caviar and carefully mix the mass until the product becomes homogeneous. Caviar is ready!

Be sure to garnish the dish with herbs (basil) and lemon.

If simplicity is not your thing, you can try another recipe - with sesame oil. It is added to the mass along with olive or sunflower. Cool the caviar before serving. You can add lemon juice and pepper.

A truly original recipe for how to cook carp caviar involves preparing a special sauce that will be a wonderful addition to your dish. It is prepared very simply: beat 1 egg white with 1 tablespoon of sour cream (or mayonnaise). Salt - to taste. The sauce is poured over the finished dish.

Cutlets

A carp weighing 5-6 kilograms contains approximately 800 grams of caviar, and this is enough to make delicious cutlets with a spicy sauce for dinner.

Preparation time: half an hour.

Cooking: very fast.

Energy value per 100 grams:

proteins - 15.2;
fats - 14.3;
carbohydrates - 2.8;
calorie content - 198.7.

Products:

fresh caviar - 800 grams;
onions - 2 heads;
carrots - 1 piece;
milk - 100 ml;
flour - 3 tbsp;
wheat loaf - 4 slices;
salt pepper;
seasonings as desired;
olive oil - 100 ml;
lettuce leaves - for decoration.

For the sauce:

sour cream - 100 gr;
mayonnaise - 100 gr;
salt - 1 tsp;
Dijon mustard - 1 tsp;
dill and parsley - 50 gr.

Recipe:

We break through the caviar by rubbing it through a sieve or grater.
Finely chop the onion and grate the carrots on a fine grater.
Cut the loaf into cubes and soak the bread crumb in hot milk. After 5 minutes, knead with a fork until it becomes a paste.
Add vegetables, soaked bread, and flour to the caviar mass.
Add salt and pepper to taste. Mix thoroughly, the minced meat should look like pancakes.
Heat the oil in a frying pan and spoon in the fish cutlets.
As soon as a golden brown crust appears, turn it over to the other side and fry it in the same way.
Place on a plate covered with lettuce leaves.
Prepare the sauce: beat mayonnaise with sour cream, salt and herbs using a blender, add chopped herbs and mustard.
Pour into sauce boats and serve along with fish cutlets to the table.

Note to the hostess: to get fluffy fish pancakes, cover with a lid at the end and keep on low heat.

Fried caviar

Not everyone loves raw fish products. For them, the following recipe is fried carp caviar. To execute it we will need:

caviar – 400 g;
breadcrumbs;
eggs - 3-4 pcs;
hard cheese – 150 g;
cream – 100 g;
salt;
black pepper, spices.

Salt the caviar, add black pepper. Cutlets are made from the caviar mass, which are fried on both sides - breaded.

While the caviar cutlets are being fried, the side dish is being prepared. Grate the cheese, which is then mixed with an egg beaten with cream. This mixture is poured into the already fried caviar and placed in an oven preheated to 180 degrees.

Well, very tasty! Just don’t forget to decorate your masterpiece with greenery - it will not only be appetizing, but also beautiful. We looked at how to prepare simple and tasty dishes from carp caviar at home. Prepare and enjoy!

How to cook fried carp caviar?

» Cooking »
Question for experts: I don’t know what to do with carp caviar. there's a lot of it

Best regards, AKULINA

Best answers

Fry. Or use it for fish soup.

Fry it, you know how delicious it is!!!!

mmmm…. how delicious! fry or salt in a jar...

Anna Bizenkova (Asafova):

I bake pancakes from it, salt it, stir it and put it in a frying pan. Actually, you need to add an egg and flour and some other spices, but I’m a fan of simple cuisine.

Wipe through a fine sieve to remove the skin, and then 1, you can add salt and fry the egg in a frying pan.

2-in an enamel cup and add salt after a day you can eat

roll in flour and spices and fry. Serve with potatoes or just like that...

We immediately baked the carp stuffed with: Caviar, rice, fried onions or cappuccita with caviar. Sooo delicious! Like this, for example: Carp - 1-2 kg, fresh white cabbage - 200g, onion - 1 piece, fresh fish roe - 200-300g, boiled egg - 1 piece, oil - 200g,

sour cream - 2-3 tbsp. spoons, salt, pepper.

I tried it once in a restaurant.

Clean the fish and gut it. Salt and pepper the inside and fill with minced meat. Sew up the incision. Cover with sour cream and bake in the oven for 40 minutes.

For minced meat: finely chop the cabbage, simmer in sunflower oil with chopped onion. Finely chop the egg and combine with the prepared cabbage. Add caviar there. Mix everything well, add salt and pepper. You can add 100-200g of fried mushrooms and herbs to the minced meat to taste.

Carp caviar salad 10:32 300 g carp caviar 200 g vegetable oil juice of 1 lemon salt

Pour boiling water over fresh caviar, remove films, add salt and beat with vegetable oil. Add lemon juice, beat again and place in a salad bowl.

Aivar from carp caviar cold appetizer (for 4-6 servings) 250 g carp caviar 250 g vegetable oil 50 g lemon juice 50 g onion

salt pepper

——————————————————————————— Peel the caviar from the films, place in a bowl, add salt and knead until it turns white. Continuously add oil and lemon juice and continue kneading until the mixture becomes compact and firm. At the end of the procedure, add finely chopped onion and mix everything well. Spread ajvar on sandwiches or serve in a bowl as an appetizer.

Natalya, add salt and freeze for a week. Afterwards, even fry it, at least break it up like mayonnaise. But be sure to keep it in the freezer, very rarely, but there may be parasites in it. If you fry it, no problem, but with it, don’t risk it.

after the freezer and salt, you can

We do everything very simply at home - we salt the caviar and dump it into a frying pan. I prefer to lay it in a thin layer - it cooks better that way.

Beat the caviar with the egg and spices until smooth. If you add black pepper, you don't need to add salt. Fry like an omelette. Delicious.

Irina Vedeneeva (Burlutskaya):

“Caviar pampering” Carp caviar - 800 g Water - 1 cup Flour Salt Pepper Vegetable oil Remove the film from the caviar and dilute with water. Add flour until it reaches the consistency of pancake batter. Add salt and pepper to taste. In a frying pan heated with oil, tbsp. Spread our pampering with a spoon. Fry until golden brown.

Caviar pancakes turn out surprisingly appetizing, tasty and not at all dry. And the whole secret is that we use water and do not use eggs. True, there were a couple of pieces left on the second day (well, we couldn’t eat them all) - they were already a bit dry.

—————Fluffy caviarIngredients: 300 g of fresh carp caviar, 1 small onion, parsley and dill, salt, vinegar. Carefully separate the caviar from the films and add salt to taste. Beat with a fork, simultaneously removing any remaining films. Grind the onion and greens to a paste and add to the caviar. Sprinkle with vinegar and stir.

Cover with a lid and refrigerate for 30 minutes. Serve on toast or on white bread with dry white wine.—————-Carp caviar according to a recipe from the vicinity of Lake Chapa Required products: carp caviar - 1 kg butter - 300 g corn oil - 1 tbsp.

spoon chopped onions - 250 g fried and chopped tomatoes - 500 g chopped cilantro - 200 gchili - 4 pods marjoram - 1 pinch ground black pepper, salt Method of preparing the recipe:

Wash the carp eggs thoroughly and dry them. Heat butter and corn oil together, add onions, tomatoes, cilantro, marjoram, carp caviar, peeled and finely chopped chili pods, add salt and pepper and simmer over low heat for 45 minutes.

It's very tasty fried. Add salt, roll in flour and fry in vegetable oil. You can then top it with beaten eggs. This will actually be a delicacy. Bon appetit ))

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Answers from experts

Whipped carp caviar

Peel the caviar of fresh carp from the film, add salt and let stand for 2-3 hours. Then place the caviar in a ceramic bowl and, whisking continuously, add vegetable oil in a thin stream.

You need to beat until all the butter is combined with the caviar. Add lemon juice or citric acid to taste to the finished whipped caviar, stir and cool in the refrigerator or on ice.

Then place the caviar on a plate, garnish with herbs and thinly sliced lemon slices on top.

Fluffy” caviar. 300 g of fresh caviar of pike perch, pike, carp or crucian carp, 1 small onion, parsley and dill, salt, vinegar. Carefully separate the caviar from the films and add salt to taste. Beat with a fork, simultaneously removing any remaining films. Grind the onion and greens to a paste and add to the caviar. Sprinkle with vinegar and stir. Cover with a lid and place in the refrigerator

for 30 minutes. Serve on toast or white bread with dry white wine.

Fresh fish caviar. Free the carp caviar from the films, put it in a bowl, loosen it, pour boiling water over it and after 10 minutes, when the caviar turns white, drain the liquid.

Place the caviar in a bowl, season with salt, vinegar, ground pepper, finely chopped onions and vegetable oil. Stir the caviar and let it stand for an hour to improve the taste.

When serving, sprinkle with green onions. Carp caviar - 90, vegetable oil - 5,

3% vinegar - 5, onions - 10, salt, pepper.

.Caviar under marinade. Rinse the caviar well, fry until cooked and cool. After this, put the caviar in a bowl, pour over the marinade and keep in the cold for 3-5 hours.

When serving, place the caviar in a salad bowl, pour over the marinade and sprinkle with chopped parsley, dill or green onions.

To prepare the marinade, peel the roots and onions, cut into strips, place in a frying pan or saucepan and lightly simmer by adding a tablespoon of vegetable oil. Then add spices, add water or fish broth and boil

10 - 15 minutes. After this, pour in vinegar, season with sugar and

beat with egg, salt and pancakes

Will not work. It always turns out dry. And if you fry red caviar, it generally turns out as tough as peas...

put it under the lid and stir... you can't burn salty food

in milk overnight, prepare the batter without spices, heat a cast-iron frying pan without a non-stick coating well, quickly fry on all sides in the batter in butter and immediately remove from heat

fry it quickly, take it out semi-raw and it arrives on the plate

Caviar is fried in bags. Roll the sausage in flour and simmer over low heat. And this frying tastes great, only with small caviar. Large, it will be dry and bounce around your teeth like shot.

At the end of frying, add cream and grated Russian cheese and stir until the cheese melts. Turn it off, let it cool a little and serve it to your guests. It will be great!

You can’t fry caviar juicy, it will always be dry. It’s better to add salt to it and put it in a blender, then just spread it on bread

you need to write the caviar of what kind of fish you want to fry without having information, I advise you to fry in a larger volume of oil than before and then cover with a lid \\ the perches can be cut on one side and spread out, roll in flour and fry \\

and if there is a lot of caviar, like carp, then beat it with a fork and add flour and fry like pancakes\ salt to taste

In the oven with mayonnaise and onion.

Source: https://dom-voprosov.ru/kulinariya/kak-prigotovit-zharenuyu-ikru-karpa