Carp caviar recipes homemade recipes

Recipe for making salted carp caviar at home

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.

4. Transfer the remaining caviar mass on the cheesecloth into a separate container and store it in the refrigerator.

According to this recipe, the caviar is medium salted. It is ideal for sandwiches with butter and herbs, stuffing custard pancakes and snack tartlets. Another tip: the product will be stored longer under a layer of fat. Pour a couple of tablespoons of refined sunflower oil over the caviar mass. The taste will remain the same, and you will be confident in the safety of the workpiece.

Recipe for cod roe cutlets

If in previous recipes the cutlets were more like pancakes, then this recipe is more reminiscent of fluffy and very tasty donuts. Another feature of the recipe is that it uses canned caviar.

For this dish you will need the following products:

• 120 g canned cod caviar;
• 100 g boiled potatoes in their jackets;
• 50 g hard cheese;
• 80 g semolina;
• 1 chicken egg;
• 30 g flour;
• 30 g dill;
• 30 g sour cream;
• 5 g soda;
• salt to taste;
• vegetable oil for frying.

Cooking time – 60 minutes.

The calorie content per 100 g will be 266.4 kcal.

1. Mash the caviar, add egg and semolina to it. Beat everything with a fork and let the mixture stand for a while so that the jar can swell well (from 15 minutes);
2. After the specified time has passed, add coarsely grated potatoes, hard cheese, chopped dill, flour, sour cream, soda and salt into the mixture. Stir everything thoroughly, the resulting mass will be slightly thicker in consistency than for pancakes;
3. Use your hands to form balls from the caviar dough and fry them in a sufficient amount of vegetable oil;
4. The finished cutlets can be served with a sauce for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.

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 cutlets

If a carp caught while fishing or purchased in a store turns out to be filled with small red eggs, then the most delicious way to prepare them will be caviar eggs. They can be prepared in the same way as from carp caviar, or you can complicate the recipe a little by stewing them in the oven with tomato sauce.

For cutlets and sauce you will need:

• 600 g carp caviar;
• 2 chicken eggs;
• 100 g crumb of day-old white bread (can be replaced with breadcrumbs);
• 150 g onion;
• salt, lemon juice and pepper to taste;
• 50 g tomato paste;
• 30 g dill;
• 10 g flour;
• 15 g sugar;
• 200 ml broth or water;
• vegetable oil in proportion to the size of the frying pan.

It will take approximately 1 hour and 20 minutes to prepare juicy caviar in tomato sauce.

The calorie content of the finished dish is 158.0 kcal per 100 g.

1. Free the caviar from the films and wash it, then add raw eggs, bread crumbs or crackers, chopped fresh herbs, a little lemon juice for juiciness, salt and spices;
2. After thorough kneading and 10-15 minutes of rest, the caviar dough will be ready. Its thickness should be the same as that of sour cream;
3. Spread a tablespoon of the mixture into a frying pan and fry the pancake cutlets in vegetable oil, browning each side;
4. For the sauce, fry the onion in vegetable oil until a beautiful caramel color, then add flour and stir, then pour in tomato paste diluted with broth or water, add sugar and pepper to taste. Let it simmer a little and the sauce is ready;
5. Place the fried cutlets on a baking sheet, not close to each other, and pour tomato sauce over them. Place the baking sheet in the oven at 200 degrees for a quarter of an hour. Can be served without a side dish, simply sprinkled with herbs.

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. The main difficulty is preparing the 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.

River fish caviar cutlets

To make caviar cutlets juicy, they add greens and onions, but there is another product that copes well with this task and can add new flavor notes to the finished cutlets. This ingredient is sauerkraut.

For river fish caviar cutlets with sauerkraut, you need to take:

• 500 g of river fish caviar (carp, crucian carp, perch or other);
• 2 chicken eggs;
• 50 g turnip onion;
• 50 g sauerkraut;
• 100 g green onions;
• 100 g wheat flour;
• 100 ml vegetable oil;
• salt to taste.

The time required to prepare the dish will be from 60 to 85 minutes.

The nutritional content of 100 grams of ready-made caviar cutlets is 196 kilocalories.

1. Rub the washed caviar through a sieve to remove films;
2. Place onions and sauerkraut in a blender bowl and grind until smooth;
3. Mix together caviar, cabbage-onion paste, eggs, very finely chopped green onions and wheat flour to make a dough, as for pancakes;
4. In heated vegetable oil, fry the cutlets formed with a spoon on both sides until they have a beautiful caramel crust.

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:

1. The fins located in front of the caviar carriers are rounded.
2. Male carp will be smaller in size. Its body is more elongated, pointed and thin.
3. 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.

Salted carp caviar

The appetizer can be served on toast with green onions.

Ingredients:

• fresh caviar – 250 g;
• vegetable oil – 10 g;
• salt – 8 g.

Preparation:

1. Pass the caviar through a meat grinder, pour boiling water over it and place on cheesecloth.
2. Squeeze the workpiece, mix it with salt and vegetable oil.
3. Cover the caviar with cling film and refrigerate for 24 hours.

The treat can be used as a decoration for salads, appetizers and sandwiches.

Fish caviar contains iodine, many healthy fats, vitamins and microelements.

How to fry burbot caviar

What you will need:

• fish caviar – 500 g;
• onion – 1 pc.;
• lemon – 1 pc.;
• cornmeal for breading;
• oil;
• salt.

Cooking method:

1. The onion is peeled and cut into rings.
2. Cover with salt and press with your hands. You can crush it with a rolling pin.
3. Leave for 20 minutes to release the juice.
4. The caviar is salted and sprinkled with lemon juice.
5. Pour boiling water over the onion and squeeze out the remaining juice, grate a little zest. Place in a frying pan and sauté for 5 minutes.
6. Pieces of caviar are rolled in flour and begin to fry them in the same container over low heat for 15 minutes.

Rice and boiled potatoes are prepared as a side dish.