Practical part
- Where do we start? We wash the crucian caviar with tap water. Transfer to a bowl. Break the egg there. Mix.
- Add semolina to the caviar in the required amount. Salt. Sprinkle with spices. Be sure to mix.
- How to fry crucian caviar in a frying pan? Turn on the fire. Heat a frying pan with oil. Carefully pour in the mixture consisting of fish roe, semolina and eggs. Fry on both sides (4-5 minutes).
- We got a big “pancake” with a golden brown crust. Cut it into several parts. Place on a flat plate. Serve with any sauce. Bon appetit everyone!
Cooking process
We wash the caviar. Our task is to remove excess films. Cut the caviar into separate pieces. Salt. Sprinkle with spices. We transfer the carp caviar into a container and place it on the middle shelf of the refrigerator. We'll get it in an hour.
How to fry caviar? Everything is very simple here. First roll each piece in flour, then place it in a heated frying pan. Fry using refined oil. The caviar pieces should be covered with a golden brown crust. They must be carefully pierced with a fork or toothpick. If the pieces are soft, then you can turn off the heat.
How to fry caviar with eggs
As in the previous recipe, we must start by processing the main ingredient. We are talking about carp caviar. We wash it and clear it of films. Salt. Place in a bowl. Sprinkle with ground pepper.
Now let's talk about how to fry caviar. We warm up the frying pan, having previously greased its inner surface with oil. We put caviar. Fry, remembering 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 vacated pan. Let's heat it up. Now pour the egg-caviar mixture into the frying pan. Fry with the lid closed. As a result, we should get a yellow cake, reminiscent of an omelette. Caviar prepared in this way is served hot or warm, cut into pieces. Sprigs of greenery are suitable as decoration for the dish.
Pickling
Salted carp caviar is used as a snack; you can use it to make sandwiches, stuff eggs and tartlets for a buffet table. Having a jar of such a snack in the refrigerator, you don’t have to be afraid of the unexpected arrival of guests, and it’s very easy to pickle it at home.
Preparing caviar: 20 minutes.
Salting process: from five hours.
Energy value per 100 grams:
- proteins - 16.7;
- fats - 8.2;
- carbohydrates - 0.00;
- calorie content - 136.4.
Ingredients:
- caviar with roux - 0.5 kg;
- coarse salt - 2 tbsp;
- purified water - 1 l;
- bay leaf - 3 pcs.;
- black peppercorns - 5 pcs.;
- sunflower oil - 5 tsp;
Pickling recipe:
- Transfer the caviar to a sieve and rinse under plenty of water, allowing the excess liquid to drain.
- Rub the caviar mixture through a coarse grater: the clean caviar mass will fall out through the holes, and the film will remain in your hands.
- Prepare the brine: add salt, pepper and bay leaf to boiling water. Boil for 5 minutes on fire and keep covered for a few more minutes.
- Pour the resulting marinade over the battered caviar for half an hour, mix well with a whisk or wooden spatula to ensure uniform salting.
- Take a fine sieve or roll a piece of gauze into two layers. We fold back the caviar mixture so that the liquid from the salting glass and the eggs remain at the top.
- Place the caviar in 100 gram glass jars and pour 1 teaspoon of oil on top, so the product will be stored longer.
- Put it in the refrigerator.
Note: as a result of this salting, the caviar turns out to be moderately salty. Change the amount of salt as desired to achieve different degrees of saltiness.
Fish caviar (fried) with sauce
Grocery list:
- 0.3 kg onions;
- wheat flour - no more than 1 cup;
- take 1 kg of tomatoes and fish roe (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;
- khmeli-suneli;
- 50 g satsebeli sauce;
- wheat flour - 1 tbsp is enough. spoons.
Recipe for cooking carp caviar at home in the oven
An original way to prepare caviar casserole in the oven. It turns out aromatic and satisfying, with an interesting structure. I like this dish more than a regular fish casserole. It is non-greasy, has a more pronounced taste, and, on the contrary, there is no characteristic smell.
What you will need:
- 350 g of main ingredient;
- 2 eggs;
- 1 tbsp. salt;
- 2 tbsp. vegetable oil.
Step-by-step recipe with photos:
1. Separate the yolks from the whites, salt the whites and beat with a mixer into a fluffy mass.
2. Clean the caviar, rinse it and lightly beat it with a mixer so that it turns into a semi-liquid substance.
3. Add yolks and vegetable oil to the caviar mixture. If the caviar is a little dry, it is better to take a little more oil.
4. Beat all the ingredients again until smooth – the mass should lighten slightly. Add the whipped whites, mix thoroughly.
detailed instructions
Step No. 1. Salt the washed caviar and sprinkle with red pepper. Transfer to a glass bowl. Place in the refrigerator for a couple of hours. Then we take it out.
Step No. 2. Remove the peel from the onion. Grind the pulp (preferably into cubes) and place in a hot frying pan with oil. Fry the onion pieces until golden brown. Then transfer them to a plate.
Step No. 3. Wash the tomato fruits with a stream of running water. Cut into not very thick slices. Lightly fry on both sides in hot oil. Remove to a plate.
Step No. 4. How to fry caviar? Now we will tell you about it. Take the caviar and roll it in salted flour. Fry evenly on all sides.
Step No. 5. Make the sauce. Fry the diced onion in a hot frying pan using oil. Add flour there. Fry for a little less than a minute. Add fish broth and cream. Salt. Add satsebeli, chopped dill, suneli hops and your favorite spices. Continue mixing the ingredients for 5-10 minutes, stirring them constantly.
Place the caviar in the center of a plate heated in the microwave. There should be tomato circles around it. And put fried onion pieces on top of the caviar. Pour hot sauce over it all.
Omelet with crucian caviar: top 7 recipes
If the gate from the garden leads to the lake bridge, fish delicacies in the kitchen cannot be avoided. Especially if men are not alien to the love of fishing rods, and the lake is rich in crucian carp. Omelet with crucian carp caviar can be different: with milk, water or sour cream; fried, stewed in the oven or Russian oven; with vegetables or flour.
This egg and fish dish is always a reason for emotional communication at the table. Was such a strange mixture really an ordinary, unremarkable daily food for our ancestors? Why didn’t my great-grandmother even recognize crucian carp as edible if they didn’t flutter under the knife? What other fish was found in the nearby lake and what was cooked from it? It's time to tell interesting stories to your children and grandchildren...
Food preparation
As a rule, with a constant catch of small fish, there is not enough caviar to fry it and feed the whole family or to prepare pate in large quantities. But for an omelette, this option is just right. Moreover, the films that remain in abundance from small prey take a long and difficult time to remove. Preparing a milk breakfast will completely remove the bitterness from the films.
Advice
Frozen caviar is also suitable for this dish. To prevent them from “floating” when defrosting, the process must take place in the refrigerator. By the way, defrosting under these conditions also saves large caviar. If it is moved from the freezer to the top shelf of the refrigerator, it will be possible to maintain excellent presentation.
The choice of dairy ingredients depends on the preferences of those who gather at the table. Milk will make your breakfast airy and light, cream will make it rich and rich in calories, and sour cream will add a special sourness to a familiar dish.
Dry seasonings and herbs will help diversify the usual taste of the egg mixture. It all depends on the imagination of the housewife and the harvest in the garden. You can add white pepper and oregano, basil and dill, parsley and tarragon to the pan. The main thing is that everything is in crushed form.
Is it worth reminding that eggs from domestic chickens will never compare with those sold in the store, if only because the process of their appearance occurs before your eyes? You clearly know what the laying hens were fed and how fresh the food is from the shelf on the refrigerator door. What variations can you make with a simple list of ingredients?
7 omelettes with caviar
A real housewife has no restrictions on the number of options: improvisation at the stove is always fraught with the emergence of new dishes. But it’s good to have a base in stock with which you can experiment. Seven types of caviar omelettes are quite enough for such an approach.
Classical
The usual omelet is complemented only by crucian carp caviar. All other components are always at hand. To deepen the flavor, you can add herbs. Pepper will add spiciness.
Ingredients:
- crucian caviar – 150 g;
- eggs – 2 pcs.;
- milk 2.5% - 50 ml;
- salt - a pinch;
- a couple of sprigs of basil, parsley, tarragon;
- vegetable oil – 1 tbsp.
Break the shell and add the contents to the milk.
Mix with fish product and add salt. You can mix with a fork, whisk or immersion blender.
Heat a frying pan on fire. An omelet with crucian caviar will stick to a cold surface in a matter of seconds. Lubricate with sunflower oil. It is better to cook breakfast under the lid so that it steams evenly.
When the omelette “sets”, pour chopped herbs on top. It is better to leave the basil for decoration, and the parsley and tarragon go to the frying pan.
Ready-made caviar dries out the omelet. Cherry tomatoes cut in half with a drop of mayonnaise will help make it more delicate in taste.
With sour cream
The version containing sour cream is already close to pancakes. You can fry the omelette on both sides, like a pancake. Or you can put some “bake” on the raw side: cilantro, green onions or mushrooms. Wrap the half and fry on both sides additionally.
Ingredients:
- caviar – 150 g;
- chicken egg – 2 pcs.;
- sour cream – 40 g;
- milk – 70 ml;
- salt - a pinch;
- vegetable oil – 1 tbsp.
Mix the products and pour into a heated and greased frying pan. It can be replaced with a teaspoon of butter. Usually sour cream omelettes are seasoned with ground white pepper.
On the water
People with dairy intolerance should not deny themselves a morning omelet with crucian carp caviar. This quick four-ingredient meal is the perfect way to start your day.
Ingredients:
- small fish caviar – 150 g;
- filtered water – 500 ml;
- chicken eggs – 5 pcs.;
- salt - to taste;
- lean or olive oil – 1 tbsp;
Mix all prepared products with a whisk. Heat the pan over medium heat. Cooking under the lid.
With flour
The consistency of this option is similar to pancakes. It is better to stir the products with a blender until the flour is completely dissolved. The fishy note will be more pronounced if the caviar is lightly fried first.
Ingredients:
- caviar – 150 g;
- chicken egg – 4 pcs.;
- milk 2.5% - 60 ml;
- wheat flour – 30 g;
- greens (dill, cilantro) – 50 g;
- salt - a pinch;
- vegetable oil – 1 tbsp.
Mix eggs, sour cream, milk, salt and flour in a container with an immersion blender. Fry the caviar in oil for literally 3-4 minutes. Pour the sour cream mixture on top and sprinkle with chopped herbs. Simmer under the lid until done.
With vegetables
The dryish taste of an omelet with crucian carp caviar can be softened and complemented by vegetables. You can serve them separately, sliced or whole. This option is suitable for tomatoes and cucumbers. Onions and carrots are added while frying the omelet.
Ingredients:
- caviar – 150 g;
- chicken eggs – 3 pcs.;
- milk 3.2% – 350 g;
- onion – 1 head;
- carrots – 1 medium;
- vegetable oil – 2 tbsp.
Fry the onion in oil until golden brown. Separately, fry the carrots grated on a fine grater. Mix with the rest of the ingredients and pour into the hot frying pan again. Close the lid and let it simmer until done.
With semolina
Semolina here acts as a flour substitute. The result will be more airy and tender. The only condition is that the semolina needs to be given 15 minutes to soak in the milk.
Ingredients:
- caviar – 250 g;
- chicken egg - a couple of pieces;
- semolina – 2 tbsp;
- milk 2.5% – 100 g;
- salt, white pepper - to taste;
- vegetable oil – 1 tbsp.
Pour semolina into milk warmed to room temperature. After a quarter of an hour, add the remaining products. Place in a bowl and turn on the blender. Heat a frying pan, grease with oil and bake a fragrant breakfast.
In the oven
Previously, when this version was simmered in an oven, the dish was called drachena. Today, grandma’s name has been forgotten, but the recipe remains popular. The stove was transformed into an oven, the milk moved into plastic packaging, and the cast iron gave way to heat-resistant glassware.
Ingredients:
- caviar – 200 g;
- egg – 4 pcs.;
- milk – 150 ml;
- white pepper - to taste;
- salt - to taste;
- vegetable oil – 1 tbsp.
Combine all the ingredients, mix and pour into a greased glass form. Close the lid and place in an oven preheated to 175 degrees. Cooking time – 35-40 minutes.
Conclusion
No one will argue that the most delicious dishes are usually the easiest to prepare. Omelet with crucian caviar is a brilliant confirmation of this.
Try treating your loved ones or guests to such a breakfast without revealing the secret of its creation.
Why is the omelette so fluffy? Why is it filled with elusive summer memories and melts gently on the tongue? Give them a chance to guess: believe me, it's not that easy!
Source: https://yajco-kurica.ru/omlet-s-ikroj-karasya.html
Fish roe cutlets
Ingredients:
- one onion or ½ bunch of green onions;
- flour – 1-2 tbsp. spoons;
- 0.4 kg of fish caviar (silver carp, carp, etc.);
- refined oil – 30 g;
- one egg;
- mayonnaise (any fat content) – no more than 1 tbsp. spoons;
- a pinch of ground pepper (black);
- greens - to taste;
- salt (recommended amount - 1 tsp).
So, let's get to the practical part:
- We wash the greens with tap water. Peel the onion. We take a knife in our hand. Chop the onion and herbs.
- Place fish roe in a bowl. Beat using a regular fork.
- Add greens, onion pieces, mayonnaise and flour to the caviar. Break the egg there. Salt. Sprinkle with pepper. Mix it all. The result should be a mass reminiscent of sour cream in consistency.
- Use a tablespoon to scoop out the mixture consisting of caviar, herbs, mayonnaise and eggs. Place on a heated frying pan. Fry fish roe cutlets on both sides (1-2 minutes each). They turn out rosy and fragrant. When all the pancakes are fried, place them in a large flat plate. You can decorate with sprigs of parsley or dill.
Recipe for carp caviar fried in a frying pan
The simplest and most unpretentious cooking option. For it you only need flour, salt and butter - products that every housewife can find. Despite its simplicity, the dish turns out very tasty. I like to serve it with steamed rice, vegetables or fried potatoes.
Required Products:
- 300 g carp caviar;
- 3-4 tbsp. flour;
- vegetable oil for frying;
- salt to taste;
- parsley or other greens as desired.
Cooking method:
1. Prepare the caviar - remove the films and any excess, rinse and dry slightly. You can simply leave it in a colander for half an hour so that the excess liquid drains well.
2. Cut the product into medium-sized pieces so that it is thoroughly fried inside.
3. Mix flour with salt - 0.5 tsp. or a little more, depending on taste.
If you like your dishes salty, add a little more salt. You can add a little black pepper or fish seasoning.
4. Heat a frying pan with vegetable oil and reduce heat to medium. Dredge the pieces well in flour and fry until golden brown on one side (about 1.5-2 minutes).
ARTICLES ON THE TOPIC:
5. Turn over to the other side, cover and cook for about 2 minutes more.
If desired, the finished dish can be sprinkled with chopped herbs. Serve with sour cream, it will be much tastier.
Tips and tricks
Any caviar from 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 pickling.
How to fry caviar was discussed earlier. What should you serve it with? Excellent options are: fresh vegetables, sprigs of herbs, light salads or side dishes (served with stewed cabbage, mashed potatoes, durum pasta).
If the seafood was in the refrigerator, it should be defrosted before starting cooking. Then rinse with cold tap water.
For frying fish roe, it is best to use a frying pan with a thick bottom. Too large a product is cooked with the lid closed.
