Traditionally, cod roe is used for making sandwiches or stuffing eggs. Nevertheless, there is an interesting recipe for making original cutlets from caviar.
It is necessary
- - cod roe - 250 grams;
- - wheat flour - 150 grams;
- - ground crackers - 4 tablespoons;
- - green onion stalks - 8 pieces;
- - garlic - 2 cloves;
- - ground cumin - a teaspoon;
- - a bunch of dill;
- - a bunch of basil;
- - a bunch of parsley;
- - ground black pepper;
- - olive oil.
Instructions
Step 1
Ground crackers must first be soaked in cool water. After about 20 minutes, the water is drained, carefully squeezing the mass. If you take the procedure without due diligence, the minced meat for cutlets will turn out to be too watery, and the finished dish will not keep its shape.
Step 2
Basil, parsley, dill and green onions are finely chopped and added to the soaked bread crumbs. Do not use a blender to chop the herbs. It is better to cut it yourself into small pieces.
Step 3
Peel the garlic. The cloves are rubbed through a fine sieve. It is not recommended to use a press, as it chops the garlic rather unevenly, which can adversely affect the quality of the minced meat.
Step 4
All prepared ingredients are transferred to a deep bowl. Fresh or canned cod roe is added to them. While mixing the minced meat, wheat flour, caraway are gradually introduced into it and ground black pepper is added to taste. As a rule, dishes with cod caviar are not salted, since there is enough natural salt in it.
Step 5
Small cutlets are formed from the prepared minced meat. If desired, they can be rolled in bread crumbs. Heat the frying pan over medium heat and pour 1-2 tablespoons of olive oil into it. Cutlets are fried alternately on 2 sides until golden brown.
Step 6
Dishes with cod caviar are traditional in the Mediterranean. In Italy, for example, cod roe is added to various salads or fried as small sausages. The best side dish for cutlets will be boiled vegetables, salads with olive oil and lemon juice dressing. Before serving, the cutlets are decorated with fresh herbs. Serve the dish for lunch or dinner.
