Almost every housewife served caviar to the table at least once in her life. However, in most cases it turned out to be caviar of elite fish varieties. Today we will look at popular recipes for caviar cutlets, which are made on the basis of ordinary river carp caviar.
Most often, salmon or trout caviar appears on our festive table due to its high cost and a sign of wealth. However, not many housewives know that the caviar of many other fish is in no way inferior to a luxury item in taste.
The most demanded, at the moment, is carp caviar. Most often, delicate cutlets are prepared from it, which are very rich in nutrients and have an simply unsurpassed taste.
Consider the most popular recipes for this delicacy.
Classic carp caviar cutlets
For a successful recipe for this dish, you need the following products:
- fresh carp caviar - 600 g;
- onions - 3 heads;
- chicken egg - 2 pieces;
- semolina - 5 tablespoons;
- sunflower oil - 2 tablespoons;
- greens - a small bunch;
- seasonings to taste.
- The phased preparation of an unusual dish begins with the preparation of all the ingredients.
- If carp caviar was purchased with fish, it is necessary to gut the fish, remove the caviar from it and rinse it thoroughly. Remove all films.
- Add chicken eggs and semolina to the caviar. To stir thoroughly.
- Cut the onions into small cubes and add to the mixture.
- Cut the greens into small pieces and add to the caviar.
- Season with pepper and salt to taste.
- Leave the resulting caviar mince for 15 minutes.
- Heat a frying pan and add sunflower oil to it.
- Fry the cutlets on both sides until golden brown.
- Serve hot. The dish goes well with a vegetable side dish and rice.
Carp caviar cutlets in tomato sauce
Carp caviar stewed in tomato sauce will certainly become your favorite dish. And the question of whether to throw caviar out of fish will disappear by itself.
For an interesting and delicious recipe, you need the following products:
- fresh carp caviar - 0.5 kg;
- chicken eggs - 2 pieces;
- loaf - 100 g;
- onions - 3 heads;
- tomato paste - 30 g;
- wheat flour - 1 tablespoon;
- granulated sugar - 1, 5 tablespoons;
- 200 ml of water;
- greens - a small bunch;
- salt and pepper to taste.
Cutlets according to this recipe are very juicy and tender. They can easily be called dietary, since the calorie content of the finished dish does not exceed 150 kcal.
- The step-by-step recipe starts with preparing caviar. Rinse fresh caviar and remove the films.
- Add chicken eggs, chopped herbs, spices to the caviar. To stir thoroughly.
- Chop the crumb from white bread into small pieces and add to the mixture.
- Let the dough rest for 15 minutes.
- Fry the cutlets in a hot skillet on both sides until golden brown.
- Cut the onions into thin half rings. Fry in sunflower oil until caramelized. Add flour, tomato paste, granulated sugar and water to it. Boil the mixture. Season with pepper and salt to taste.
- Put the cutlets on a baking sheet and pour over the tomato and onion gravy. Cook for 25 minutes at 200 degrees.
- The dish goes well with mashed potatoes and vegetable side dishes.
Carp caviar cutlets in mashed potatoes
Potatoes have always been a great side dish, however, you can simplify your task and make potatoes part of the dish.
An easy recipe requires the following ingredients:
- carp caviar - 0.5 kg;
- potatoes - 0.5 kg;
- milk with a fat content of 3.2% - 200 ml;
- chicken egg - 1 piece;
- butter - 2 tablespoons;
- greens - a small bunch;
- bread crumbs - 1 pack;
- vegetable oil - 3 tablespoons;
- seasonings to taste.
- Boil potatoes. Mash it until puree. Add boiling milk and butter to it.
- Rinse the carp caviar and remove the films. Add to mashed potatoes. Season with pepper and salt to taste.
- Form small patties from the mixture.
- Beat the chicken egg.
- Dip each caviar cutlet in a chicken egg and then in bread crumbs.
- Send the resulting blanks to the refrigerator for half an hour.
- After cooling, fry the cutlets in vegetable oil on both sides.
- A great addition to such cutlets can be cheese pies or a mushroom snack.
Carp caviar with sauerkraut
Few housewives know that adding sauerkraut to cutlets can add extra juiciness and extraordinary taste to the dish. Using such an ingredient, you can add new flavors to a simple dish.
A homemade recipe requires the following ingredients:
- carp caviar - 500 g;
- onions - 1 head;
- chicken egg - 2 pieces;
- sauerkraut - 50 g;
- flour - 4 tablespoons;
- green onions - 3 medium feathers;
- spices to taste;
- sunflower oil - 3 tablespoons.
- Rinse carp caviar under running water, remove films and veins and rub through cheesecloth or a sieve.
- Place sauerkraut and onions in a blender and grind until smooth.
- Chop the green onion into small pieces.
- Mix chicken eggs, carp caviar, cabbage and onion mixture. To stir thoroughly. Add wheat flour to the resulting minced meat.
- Fry the cutlets in a hot skillet in a little vegetable oil.
- Thanks to the addition of onions and sauerkraut, carp caviar cutlets will simply melt in your mouth.
Carp caviar manniks
River fish caviar manniks are more like lush donuts. This is due to the addition of semolina to the dough, which subsequently swells.
To prepare a delicious second course, you need to take the following components:
- carp caviar, preferably canned - 150 g;
- potatoes - 200 g;
- hard cheese - 50 g;
- chicken egg - 1 piece;
- wheat flour - 3 tablespoons;
- sour cream with a fat content of at least 25% - 3 tablespoons;
- semolina - 80 g;
- greens - a small bunch;
- sunflower oil - 3 tablespoons;
- seasonings to taste.
- Take a deep bowl and put the carp caviar in it. Mash with a fork until smooth.
- Add semolina and chicken egg to the caviar. Let the mixture stand so that the semolina can swell.
- Boil the potatoes and grate them on a coarse grater. Add to the dough.
- Grate the cheese. Mix with finely chopped herbs. Add to the bulk.
- Add flour, sour cream, soda and spices to the mixture. Stir well.
- Form small balls from the resulting dough and fry them in a small amount of vegetable oil.
- The finished dish goes well with fresh vegetables, mayonnaise and canned food.
Subtleties in the preparation of caviar cutlets
- River fish can be infected with various infections, which at first glance cannot be calculated. In order to protect your family, fish and its caviar are frozen for 5 days in a freezer at a temperature of at least -17 degrees.
- In order to make caviar cutlets tender and light, semolina is added to them. If there is none in the kitchen, potato starch or wheat flour can easily replace it.
- Roasting of caviar cutlets lasts no more than 1 minute on each side. So the cutlets will retain their natural juice and tenderness.
As you can see from the recipes presented, you can make a rather tasty dish from ordinary river fish caviar. Perhaps it is difficult to call it festive, however, for everyday treats it is perfect.
