Fish caviar contains a huge amount of nutrients and vitamins that strengthen the human immune system, preserve eyesight, increase brain performance and reduce the likelihood of cardiovascular diseases. Deliciously prepared caviar has long been considered a delicacy that used to be very difficult to find. Today, in stores and markets, you can easily purchase caviar of such fish as carp, crucian carp, silver carp, pike, etc.
This product is quite high in calories, so you do not need to abuse it, although you should not refrain from this healthy yummy either. Do not worry, fish caviar can affect your figure only if you consume it daily and in large quantities, and even with oil. If you treat this product as a delicacy, that is, without abuse, then your figure will be in order.
There are many useful properties of caviar. It contains amino acids, vitamins A, B, C, D, E, as well as trace elements such as potassium, iodine, magnesium, iron, etc.
Useful properties of caviar.
Due to the high content of useful vitamins and microelements, fish caviar increases immunity, normalizes blood pressure, and improves brain activity. Also, in people using this product, vision improves, the skin is cleansed, bones are strengthened and the risk of blood clots in the vessels decreases. In this regard, caviar is often recommended as a preventive measure for certain diseases.
Recipe for salting caviar or how to salt caviar at home.
My husband is a fisherman and often brings home good catches. Sometimes fish contain quite a lot of caviar. I usually pickle it, fry it or bake it in the oven. In one of my articles I have already described a dietary recipe for cooking caviar in the oven, and now I will show you how quickly and efficiently you can pickle caviar of carp, silver carp, pike, etc.
First you need to prepare Ingredients :
- Fish caviar (0.5 - 1kg.);
- Rock salt (3 rounded tablespoons);
- Bay leaf (2-3 pcs.);
- Water (1.5-2l.).
You will also need such Additional materials :
- Colander or grater for separating caviar from the film;
- Two bowls (the volume depends on the amount of caviar);
- Gauze for "wringing out" excess moisture;
- Storage container (I have a metal container with a lid).
Once you have prepared all of the above, you can start salting caviar.
1. Put 1.5-2 liters of water in a saucepan and put on fire. Then add three rounded tablespoons of salt to it. The main thing is not to overdo it with salt, so as not to oversalt the caviar, but also not to make it lightly salted, since it will not be very tasty and will quickly deteriorate.
2. After the salt, toss the bay leaf into the pot. It should give the caviar a pleasant aroma and get rid of the fishy odor.
3. While the water is boiling, it is necessary to clean the caviar from the film. Usually it is not easy to separate, so to facilitate this process, I "push" the caviar through a colander with large holes or "grind" on a coarse grater. This must be done carefully so that the eggs do not burst. Before starting this process, it is advisable to moisten a colander or grater with water. You can also slightly moisten when plugging holes with caviar. This makes the process much easier.
4. When the salted water boils, pour it into a bowl of peeled caviar and stir constantly for the first 1-3 minutes. This is done to destroy all bacteria, for better salting and giving the caviar a beautiful yellowish color. After the end of stirring (1-3 minutes after adding boiling water) leave the bowl to cool down for 10-15 minutes.
5. After 10-15 minutes, the contents of the bowl will cool down and you can start filtering the caviar. To do this, put a washed colander on a clean bowl, on top of which put cheesecloth folded in three. I also recommend moistening the center of the gauze, as water is very difficult to pass through dry.
6. Stir the caviar well in the water so that it floats, and immediately pour it onto the cheesecloth. In this case, all excess moisture will drain into the bowl, and the caviar will remain inside.
7. Lift the cheesecloth and hold it for a while so that the excess moisture is completely gone. Then pour the ready-to-eat caviar into the storage container. As I said before, I use Sudok for this.
This completes the salting of caviar and you can serve the dish on the table!
The caviar of any fish is considered a delicacy, since it contains a large amount of iodine, vitamins and microelements. Carp caviar will help to avoid genitourinary, cardiovascular diseases. It also strengthens health, gives strength and energy to a person. It is important to know that the larger the grains, the tastier and healthier it is. You can cook many dishes from this delicacy - bake, fry, stuff, make salad, sandwiches. The main thing is to build on taste preferences. Below are recipes using an ingredient such as carp caviar.
Carp caviar can be used to prepare a wide variety of dishes and snacks
Double Layer Caviar Pie with Rice
If guests are on the way and you want to surprise them with something, and there is caviar in the refrigerator, you can make a caviar pie. The recipe is good because 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;
- salt;
- coriander;
- greens.
From caviar with the addition of rice, you can make a pie
Cooking carp caviar begins by dividing the cooked rice into two parts. Add chopped greens and tomato strips to the first half. Add some salt. Rinse well, disassemble, add coriander and salt to taste. Put caviar in the second half of the rice. Beat eggs and mayonnaise with a mixer. Divide the resulting mixture equally and divide into bowls (in the rice and caviar mixture).
Pour the gruel into a greased form where our pie will be baked, and on top there is a mass with rice. Sprinkle with grated cheese. We bake for half an hour in the oven, the temperature of which is 180 degrees, then it is necessary to reduce the temperature and bake for another 20 minutes.
It is better to eat such a pie warm with sour cream and vegetable salad.
Carp caviar appetizer
Carp caviar is the most delicate and delicious product, which is quite simple to prepare, and the taste exceeds all expectations. The appetizer can be prepared both on ordinary weekdays and for any celebrations. The question arises: how to cook a delicious dish from carp caviar? Everything is very simple.
What we need for this:
- about a kilogram of caviar;
- 200 grams of butter;
- one hundred grams of sunflower oil;
- salt.
Carp caviar can be prepared and used for appetizers
We wash the fish eggs under water and wait until all the liquid drains. Melt the butter in a water bath and, without removing from the heat, put the caviar in it. This is done in order to easily remove the caviar sacs.
During heating, the mass begins to change color, at first it is orange, then it turns red and at the end whitish grains appear. At this stage, turn off the heat and quickly move the container containing the caviar into a pot of cold water. Slowly pour in sunflower oil and add salt there.
Sprinkle the finished snack into jars and store in the refrigerator. Use for oiled sandwiches.
Carp cutlets
Having bought a live carp or caught a fish weighing 4-6 kilograms on a fishing trip, there is a high probability that caviar is present in it. Any side dish in the form of cereals, vegetable salads can be served with it. Both for a festive table and for ordinary everyday life for lunch or dinner, you can cook cutlets.
Ingredients:
- half a kilogram of caviar;
- two onions;
- two chicken eggs;
- seven tablespoons of semolina;
- salt and pepper;
- five tablespoons of oil;
- seven tablespoons of sour cream;
- greens to taste.
Carp caviar cutlets have a special taste
Before cooking the cutlets, it is necessary to rinse the fish caviar and then peel it. Then add some salt to it, add semolina and eggs. Cut the onions into small squares. Pour the minced meat to the onion and knead thoroughly. We set aside for 30 minutes, during which time the semolina will increase in size.
Fry the cutlets in oil until cooked, it will take about 5 minutes. Separately mix sour cream with chopped herbs. Pour the finished cutlets with the resulting sauce.
Fried caviar with cheese
Having brought carp home and discovering that there is a lot of caviar in it, the hostess asks the question: what can be prepared from it. There are many options, one of them is fried carp caviar.
Cooking fried carp caviar will not force you to stay in the kitchen for a long time, as it cooks quickly enough, and the taste is excellent.
What is needed for this:
- 500 grams of caviar;
- crackers;
- three large chicken eggs;
- 200 grams of hard cheese;
- one hundred grams of cream;
- salt, peppers, seasonings.
After we washed the caviar, it must be salt and pepper. Form patties and fry in oil on both sides. While they are fried, prepare a side dish. Mix whipped cream with eggs and grated cheese. Pour the prepared cutlets with the resulting sauce and bake in the oven for 15-20 minutes. Decorate the finished cutlets with herbs.
In addition to the usual caviar cutlets, they can be baked in the oven with the addition of cheese
Salting carp caviar
Carp caviar is a high-calorie product, so it should not be eaten often. Enough once a week. It is very useful for the human body, as it contains vitamins, trace elements that help to increase immunity, improve memory. Caviar salting can be made from such a delicacy so that you can eat it even in the winter season.
What is required for this:
- 500-1000 grams of fish caviar;
- bay leaves 2 pieces;
- salt;
- water.
We put two liters of water on the fire, salt (3 spoons). Then add bay leaves there. While we are waiting for the water to boil, we clean the caviar from the films. Pour the boiled water into a container with caviar, stirring constantly. Set aside the bowl and let cool.
As soon as the mass has cooled to room temperature, we will filter it. To do this, take a bowl and place a colander on it and put moistened cheesecloth folded in three on top.
Stir the contents of the bowl vigorously and quickly pour it onto cheesecloth, this is done so that the eggs are well separated from the liquid. We transfer the strained caviar into a container where it will be stored.
Caviar can be salted and used as a snack in the future.
It can be used either neat or mixed with warm oil.
Fried caviar
Probably, there is no such person who would not like caviar products. After all, it is appetizing, piquant and aromatic. It will be impossible to tear yourself away from such a dish as fried caviar.
What we need:
- a kilogram of caviar;
- some salt;
- flour for breading;
- butter.
The caviar is washed, separated from the films and salted. Let it stand for 5 minutes. Next, you need to roll the mixture in flour breadcrumbs and fry in a preheated pan on both sides until brown. Garnish will be potatoes, buckwheat or rice porridge, fresh vegetable salad.
Baked carp caviar
Having tried many recipes for making carp caviar, it is better to stop at the baked one. She has an amazing taste, and the aroma is such that it is impossible to resist not trying a piece of delicacy. This is the minimum cost and maximum benefit.
Ingredients:
- half a kilo of caviar;
- two chicken eggs;
- two tablespoons of sour cream;
- lemon juice;
- salt and pepper;
- 70 grams of butter;
- a little bit of cheese;
- sunflower oil.
For a special dish, you can bake caviar
Soak the pre-cleaned caviar in cold water for about 5 minutes. After the time has elapsed, we change the water several times until it is light without admixture of blood.
Add two tablespoons of sour cream, eggs, lemon juice, seasonings, salt and pepper and mix with a fork. Grate chilled butter and cheese. You need to mix the cheese mixture with caviar and knead again intensively.
Pour the resulting mixture into the prepared form and bake for twenty minutes at a temperature of 190 degrees. After the time has elapsed, stir thoroughly for even baking and put in the oven for another 15-20 minutes.
Whipped carp caviar
Not so long ago, caviar dishes were exclusively on rich tables, but nowadays almost everyone can afford this delicacy. If you want to surprise your husband or friends with an exquisite dish, then whipped caviar is what you need.
What you need to prepare this dish:
- 400 grams of caviar;
- vinegar;
- butter;
- salt;
- onion feathers.
You can also prepare whipped caviar for a snack.
Salt the caviar for two days. To do this, put caviar in a deep bowl and a large amount of salt, covered with foil, place in the refrigerator. When the mass is salted, beat it with a mixer at high speed for 15 minutes. We continue to beat for another 10 minutes and during this time add vinegar, oil and onion feathers in turn. We keep the prepared caviar in the refrigerator for two hours.
To prepare such a snack, you need to prepare in advance, since it will take a lot of time to prepare it. The whipped caviar can be eaten with spoons or used for sandwiches.
The recipe for caviar cutlets can be found in the video:
Caviar has always been considered a delicacy and appeared on tables on holidays and on special solemn days. River fish caviar is less valuable, but with proper preparation, it is no less tasty, and also healthy. Carp caviar exhibits excellent taste in salting and frying. Pamper your loved ones with a delicious delicacy and cook carp caviar yourself at home.
How to salt carp caviar at home - recipe
Ingredients:
- carp caviar;
- lemon or lime;
- fine salt;
- black pepper;
- olive, sunflower, sesame and butter oils;
- basil;
- egg white;
- mayonnaise or sour cream.
Salting carp caviar - step by step:
- We clean carp caviar from films. We do this carefully so as not to crush the eggs. Salt the caviar to taste and leave in the refrigerator for 2 - 3 hours. The most important rule at this stage is that the caviar in the refrigerator should not freeze, so put it on the lowest shelf. Over time, we spread the caviar in a ceramic bowl. Add 2 tbsp. l. olive oil and stir with a wooden spoon until smooth. Add 1 tsp. sesame oil and beat with a whisk until the oils are completely mixed with the carp caviar.
- You can salt the carp caviar differently. We use the same ingredients, we also peel the caviar, salt and leave in the refrigerator for 4 hours. Then add 3 tsp. sesame oil and 2 tsp. olive. Stir again and refrigerate for 30 minutes. We put the carp caviar in a beautiful bowl and pour it over with lemon or lime juice. Stir again and cool the caviar on ice, garnish with lemon wedges, finely chopped basil leaves and pepper.
- If you like to experiment, then pour the sauce on the carp caviar, it is prepared very easily: beat 1 protein and 1/2 tsp. salt, add 1 tbsp. l. mayonnaise or sour cream. This sauce is perfect for caviar.
- Another option for salting carp caviar can be such a recipe. We wash the caviar, do not separate the films and transfer them to a metal bowl. Add 100-150 gr. butter and 100 gr. vegetable, salt to taste. These are the proportions for about a 1 liter can of carp caviar. We make a water bath, put caviar on it and mix thoroughly for 15 minutes. As a result, the films curl up and it is very easy to remove them with a fork. The carp caviar will begin to turn orange. As the color becomes uniform, remove the bowl from the water bath and continue stirring, while moving the metal bowl into a larger bowl with cold water. If you overexpose the caviar in a water bath, then it will turn white and cook. Put the slightly cooled caviar in the refrigerator. Spread the resulting salted carp caviar on bread with butter.
Fish caviar (red or black) most often appears on holiday tables due to its high cost. But many housewives do not know that caviar of river and sea fish, which is not a delicacy, is in no way inferior to them in terms of the usefulness of the composition.
So it turns out that after gutting the purchased fish, caviar is sent to the trash along with the guts, and it can become the main ingredient for a very tasty dish - caviar cutlets.
The benefits and harms of fish caviar
Each small egg is a microcontainer with substances useful for the human body. First of all, it is over 30% protein, which can be easily digested in just one hour. Up to 13% of the mass of the product are healthy fats similar to fish. Also in the round embryos of fish in excess of polyunsaturated acids, folic acid, zinc, iron, phosphorus, potassium, vitamins (A, B. C, D).
Taking into account all the benefits of the product, doctors often recommend eating caviar for people with low hemoglobin levels, varicose veins, diseases of the cardiovascular system, low levels of immunity and others.
But fish eggs can also be harmful if we are not talking about regular dosed use, but about a one-time gluttony. You should also be careful with this product for people with a tendency to allergic reactions, kidney and gastrointestinal tract diseases, obesity.
Carp caviar cutlets recipe
Carp is a fairly common river fish, so it will not be difficult to purchase its caviar in a fish store, and caviar can also become a bonus in purchased live fish. From it and several other available ingredients, you can easily create a very tasty treat, which is also called caviar.
Step by step cooking:
Carp caviar cutlets
If a carp caught on a fishing trip or purchased in a store turned out to be filled with small red eggs, then the most delicious way to prepare them will be caviar. 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 of yesterday's white bread crumb (can be replaced with bread crumbs);
- 150 g onions;
- salt, lemon juice and pepper to taste;
- 50 g tomato paste;
- 30 g dill;
- 10 g flour;
- 15 g sugar;
- 200 ml of broth or water;
- vegetable oil commensurate with the size of the pan.
It takes about 1 hour and 20 minutes to cook juicy caviar in tomato sauce.
The calorie content of the finished dish is 158.0 kcal per 100 g.
Progress:
- Free the caviar from films and rinse, then add raw eggs, bread crumb or crackers, chopped fresh herbs, a little lemon juice for juiciness, salt and spices to it;
- After thorough kneading and 10-15 minutes of rest, the caviar dough will be ready. Its density should be the same as that of sour cream;
- Spreading the mass with a tablespoon in a pan, fry the pancake cutlets in vegetable oil, browning each side;
- For the sauce in vegetable oil until a beautiful caramel color, fry the onion, 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;
- Spread the fried cutlets on a baking sheet, not close to each other and pour over the tomato sauce. Send the baking sheet to the oven at 200 degrees for a quarter of an hour. Can be served without garnish, just sprinkle with herbs.
Pollock roe cutlets with mashed potatoes
Mashed potatoes remain the undisputed favorite among the side dishes for fish roe cutlets, but this product can also act as one of the ingredients in caviar. For this version of the dish, you can choose caviar of any fish or take, as in this case, pollock.
Products that will be needed:
- 500 g of pollock roe;
- 500 g medium potato tubers;
- 200 ml of milk;
- 50 g butter;
- 30 g greens (parsley, dill);
- 125 g bread crumbs;
- 1 chicken egg;
- salt to taste;
- 100 ml of vegetable oil.
The total time spent on cooking is 1.5 hours.
The energy and nutritional value of 100 grams of minnaya caviar cutlets with mashed potatoes will amount to 167.2 kilocalories.
Cooking method:
- Boil potato tubers until tender and mash in mashed potatoes with butter and milk;
- Mix the prepared pollock roe with potato mass and chopped herbs, adjust the taste for salt and spices;
- Form cutlets from the resulting mass, first dip each in a beaten egg, and then roll in breadcrumbs;
- Send the workpieces to the refrigerator for 30 minutes, then fry on each side in a sufficient amount of butter until a golden, beautiful and appetizing crust.
River fish caviar cutlets
For the juiciness of caviar cutlets, herbs and onions are added to them, but there is another product that does this job well and can add new flavor notes to the finished cutlets. This ingredient is sauerkraut.
For cutlets from river fish caviar with sauerkraut, you must take:
- 500 g of river fish caviar (carp, crucian carp, perch or other);
- 2 chicken eggs;
- 50 g turnip onions;
- 50 g sauerkraut;
- 100 g green onions;
- 100 g wheat flour;
- 100 ml of vegetable oil;
- salt to taste.
The time required to prepare the dish will be from 60 to 85 minutes.
The nutritional value of 100 grams of ready-made caviar cutlets is 196 kilocalories.
Preparation:
- Rub the washed caviar through a sieve to free it from films;
- Put onions and sauerkraut in a blender bowl and grind until smooth;
- Mix together caviar, cabbage and onion paste, eggs, very finely chopped green onions and wheat flour to make a dough like for pancakes;
- In heated vegetable oil, fry the cutlets formed with a spoon on both sides until a beautiful caramel crust.
Cod caviar cutlets recipe
If in the previous recipes the cutlets were more like pancakes, then this recipe is more like lush and very tasty donuts. Another feature of the recipe is that canned caviar is used for it.
This dish will require the following products:
- 120 g canned cod roe;
- 100 g of boiled potatoes in their skins;
- 50 g of hard cheese;
- 80 g semolina;
- 1 chicken egg;
- 30 g flour;
- 30 g dill;
- 30 g sour cream;
- 5 g of soda;
- salt to taste;
- vegetable oil for frying.
Cooking time - 60 minutes.
Sequencing:
- Mash the caviar, add an egg, semolina to it. Beat everything with a fork and let the mass stand for a while so that the jar can swell well (from 15 minutes);
- After the specified time, add potatoes grated on a coarse grater, hard cheese, chopped dill, flour, sour cream, soda and salt into the mass. Stir everything thoroughly, the mass obtained in consistency will be slightly thicker than for pancakes;
- Form balls of caviar dough with your hands and fry them in a sufficient amount of vegetable oil;
- Ready cutlets can be served with sauce, for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.
Tricks of experienced chefs
To get rid of a possible infection hidden in fish caviar, it is better to freeze it at a temperature of -17 degrees for three days, and after that start cooking caviar.
For greater density of caviar dough, semolina is added to it, but with it the finished product often turns out to be quite tough. To prevent this from happening, you can soak the semolina in hot water for a while.
If there is no semolina at home, wheat flour or starch will perfectly replace it. With them, caviar cutlets will turn out even much softer.