Carp caviar is a true delicacy that is almost impossible to spoil. Well-cooked caviar will be the main decoration of the table at any holiday. To date, a huge variety of recipes are known with which you can please your loved ones.
It is necessary
-
- salted carp caviar:
- 500 g of caviar;
- 1 liter of water;
- 50 g salt;
- 1 tablespoon vegetable oil;
- 50 g green onions.
- Carp roe pate:
- 500 g carp caviar;
- 2 eggs;
- ½ lemon;
- spices to taste;
- 0.5 kg of potatoes;
- breadcrumbs;
- fresh herbs;
- 50 g butter.
- Ordinary pate:
- 300 g carp caviar;
- 100 ml of vegetable oil;
- 50 g lemon juice;
- 2 onions;
- spices to taste.
- Fried carp caviar:
- 500 g carp caviar;
- 1 cup flour;
- 100 g of vegetable fat;
- spices to taste.
Instructions
Step 1
Salted carp caviar. Rinse carp caviar, dry and free from the film. Rub it through a sieve or meat grinder. Prepare the brine - dilute the required amount of salt in water and bring to a boil. Cool the brine and pour the caviar for 30-40 minutes. After that, strain the caviar through cheesecloth and season with vegetable oil, decorating with chopped onions. Caviar prepared in this way is stored in the refrigerator for no more than 2 days.
Step 2
Carp roe pate. Rinse carp caviar, dry, peel off the film and rub with a fork. Add raw eggs, season and mix well with lemon juice. Wash the potatoes, peel and boil in salted water for 30-40 minutes. Mash it to a puree consistency. In a greased skillet, lay in layers: bread crumbs, carp caviar, mashed potatoes and pieces of butter. Bake the pate in the oven over medium heat for 20-30 minutes. Transfer the finished dish to a wide flat plate, garnish with fresh herbs.
Step 3
"Ordinary" pate. Rinse carp caviar, dry and peel off the film. Season with spices and refrigerate for 3-4 hours. After that, place the caviar in a small enamel pan and beat well with a mixer. Add lemon juice and some vegetable oil. Continue whisking until a white foam forms. Peel and chop the onion. Add it to the caviar 5 minutes before cooking.
Step 4
Fried carp caviar. Rinse carp caviar, dry and peel off the film. Cut it into portions and salt. Put the caviar for 2-3 hours in the refrigerator, it should be well salted. Melt the fat in a skillet. Roll each piece of caviar in flour and fry on low heat on both sides for 10-15 minutes. Fried caviar can be served with mashed potatoes and sour cream sauce.
