Caviar cutlets: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Cooked caviar of river and sea fish on the table of the inhabitants of Russia is a rather rare product. There is a lot of fuss in the kitchen with her, and the result is not always pleasing to the eye. Caviar cutlets, pancakes with ready-made caviar, fry, boiled caviar, smoked caviar - these are, perhaps, all the main dishes.

How to cook caviar cutlets

Questions about where to get caviar, from what fish, how to gut it, are not the topic of this article. Given the limitation of catching fish in the pre-spawning period (when fish spawn with caviar), it would be extremely imprudent to force the reader to even think about it.

But now it is already there, most often available is the caviar of cod, pollock, carp, sea bass. Carp caviar, pike - less often, and even then only when there are avid fishermen in the family who bring a big catch home.

Of course, the caviar needs to be washed, cleaned of films, various inclusions, lumps. Dry with a napkin - the less excess moisture, the more magnificent the cutlets will be.

The next step is to prepare the necessary ingredients - it can be sifted flour, starch, grated fresh potatoes,bread soaked in milk, mashed potatoes and even buckwheat porridge.

Invariable in all recipes will be onions, it is used both fresh (rings or small cubes) and sautéed. Fresh chicken eggs - of course (where without them)!

Depending on the spiciness of the dishes desired by family members, grated (or boiled) carrots are used or not.

As spices can be added: ground black pepper, curry, ready-made (from bags) seasoning for fish, chopped dill, parsley, celery, leek, basil, chili pepper, mint.

For loosening (if the cutlets are cooked on the basis of flour), be sure to take a small amount of soda quenched with vinegar.

S alt is added, usually to taste. Sometimes granulated sugar is taken.

Caviar cutlets are fried in any vegetable oil, although gourmets prefer olive oil.

Cooking process

1. Caviar must be crushed: someone prefers a mixer (although large eggs can burst in it), someone passes it through a fine strainer, someone grinds it with a pestle in a mortar, someone stirs with a spoon, most often and more efficiently with a fork: it mixes perfectly, splits easily.

2. Cooked caviar is mixed with a shaping agent (flour), onions, spices and seasonings are added. Soda quenched with vinegar is introduced. It turns out a rather liquid dough, similar to pancake. It should be left for 15-20 minutes. Then the taste will be more intense, and the baking powder will gradually begin to work.

3. Prepare in a frying pan(it should be with high sides, non-stick coating) oil, bring it to a state where it sizzles if you drop water. Do not overheat or the oil will start to smoke.

4. With a spoon (since the cutlet mass is of a liquid consistency), spread the minced dough into the pan. Caviar cutlets (the photos used as illustrations for the article allow you to imagine what the finished dish looks like) should be fried until golden brown from one to three minutes, then turned over to the other side. It is recommended that after frying, place the finished products on a paper towel to drain excess fat.

5. Serve fish caviar cutlets preferably with mashed potatoes, boiled rice. You can pour soy sauce or oil after cooking (rich smell). Top with a mixture of green onions, parsley and dill, grated with s alt.

Recipe for cod caviar cutlets with white bread

Ingredients:

• Caviar - half a kilo.
• Half city bun.
• Potato starch - two tablespoons.
• Chicken egg - one piece.
• One large onion.
• Milk - half cup.
• S alt - half a teaspoon.
• Sugar - a quarter of a teaspoon.
• Vegetable oil - one cup.
• Bunch of dill.
• Bunch of parsley.

Curry - one teaspoon

Cooking process:

1. Finely crumble the city bun, soak in milk for 10 minutes (no more, otherwise it will be impossible to squeeze).
2. Prepare the caviar.
3. Cut the onion into small cubes.
4. Chop parsley and dill.
5. Squeeze the bun as thoroughly as possible, mash the remaining lumps.
6. Knead the bun with the egg with a fork until smooth.
7. Add starch, stir.
8. Add onion, dill, parsley, stir.
9. Carefully add caviar and mix thoroughly.
10. Heat the oil in a frying pan, put the cutlets, fry on both sides. This amount of products will make ten small cutlets.

Cutlets with pollock caviar

Ingredients:

• Pollack caviar - kilogram.
• Flour - 4 tablespoons.
• Starch - 2 tablespoons.
• Chicken egg - two pieces.
• Two large onions.
• Soda - half a teaspoon.
• Vinegar - half a teaspoon.
• S alt - teaspoon.
• Bunch of basil.
• Chili pepper (tiny).
• Bunch of dill.
• Sunflower oil - one glass.

Cooking process:

1. Prepare caviar, dry it.
2. Mix egg with siftedflour, add starch, s alt.
3. Cut the onion into half rings, add to the dough.
4. Cut the pepper (maybe just a little, to add flavor), mix with the dough.
5. Chop the dill and basil, add to the dough.
6. Extinguish soda in vinegar, add to dough.
7. Mix the dough with caviar, knead thoroughly. Leave for ten minutes.
8. Heat the oil until it sizzles.
9. Spread the caviar patties into the oil with a tablespoon. Fry on both sides.

Twenty cutlets are obtained from this amount of products. You will have to fry in two steps.

Cutlets with mashed potatoes and caviar

Ingredients:

• Mashed potatoes with butter and milk - ten spoons.
• Cod caviar - half a kilo.
• Sour cream - two tablespoons.
• Starch - tablespoon.
• Egg - 1 piece.
• S alt - half a teaspoon.
• Green onion - twenty feathers.
• Bunch of dill.
• Vegetable oil - one glass.

Cooking process:

1. Make mashed potatoes (usually take leftovers from yesterday). Cool.
2. Prepare the caviar.
3. Mix starch with mashed potatoes.
4. Chop onion and dill, mix with puree andsour cream.
5. Add egg and s alt, stir.
6. Add caviar, stir.
7. Heat the oil.
8. Place fish caviar cutlets with mashed potatoes in a frying pan. Fry until golden brown.

This amount of products makes up to fifteen cutlets.

Recipe for cutlets from cooked pike caviar

Rinse the caviar, remove lumps, but do not clean the shell. Boil caviar in s alted water. Take out, dry, cool. Prepare a batter from an egg, flour and a spoonful of milk. Cut the caviar into layers, dip in batter, then in breadcrumbs. Fry in vegetable oil.

Proportions for batter: one egg, two tablespoons of flour. Add milk to bring the batter to the consistency of heavy cream.

Sea bass caviar fry

Caviar cutlets can be cooked when it is in relatively large quantities. And when there is not enough of it (remains during the cooking of fish), it is easier and tastier to make a fry.

Wrap caviar cleaned from films and lumps in a small piece of cloth, tie tightly and lower for cooking in s alted water. Bring to a boil and simmer for 5-7 minutes.

Remove, cool, untie the fabric, cut the caviar into pieces.

Fry in butter with curry powder, chili powder, tomato paste and mint leaves.

Remove from oil, put on a plate, sprinkle with chopped onion and dill.