Dishes using fish caviar have always been highly appreciated by real gourmets, the main thing is to choose the right homemade recipe for goodies and not make mistakes in the ingredients you buy. Below are a few tasty and useful options for the culinary application of caviar, but before moving on to the cooking process, you should learn about the rules for preparing products.
Selection and preparation of ingredients
Since the main ingredient in any of the recipes below is carp, it is the choice of fish that needs to be given special attention (of course, if there is no ready-made caviar). The fish carcass should not have mechanical damage, unpleasant odor or mucus on the surface, which indicates the staleness of the product. Well-fed specimens are best suited, from which, in addition to caviar, you can also get a sufficient amount of meat.
Did you know? Today's popular red caviar is considered a strong aphrodisiac that can improve a person’s emotional state and even set people in a romantic mood.
Other products are also selected according to the principle of maximum freshness: eggs, vegetables or greens must always correspond to their normal color, shape and aroma. Before using the selected product, it is washed, if necessary, peeled, then cut in a suitable way.
Recipes for carp caviar
Among the most common methods of harvesting a carp product is its salting, although it is often used fresh as an addition to pancakes or for quick pickling with herbs, thanks to which it can be an excellent addition to any main course. Whatever cooking recipe you choose, always strictly adhere to the amount of recommended ingredients and the sequence of all actions.
Pickling
5-6 25-30 minutes
Nutritional value per 100 g:
Wash the purchased fish and remove the internal contents from it. Clean the eggs from the film, being careful not to crush them (this can be done with a fork).
Place a pot of water on the stove and, pouring out the salt, bring the liquid to a boil.
While the water is boiling, pass the eggs through a meat grinder, separating the rest of the film (it remains on the knife and the nozzle of the device).
Transfer the product to a clean container and fill with boiling brine. Stir everything and let it brew for 10 minutes.
Strain the product on a sieve, squeeze out the excess liquid with gauze, slightly turning the material filled with the product clockwise.
Pack dried caviar in clean jars, cover with lids and place in the freezer for further storage.
Wash the purchased fish and remove the internal contents from it. Clean the eggs from the film, being careful not to crush them (this can be done with a fork).
Place a pot of water on the stove and, pouring out the salt, bring the liquid to a boil.
While the water is boiling, pass the eggs through a meat grinder, separating the rest of the film (it remains on the knife and the nozzle of the device).
Transfer the product to a clean container and fill with boiling brine. Stir everything and let it brew for 10 minutes.
Strain the product on a sieve, squeeze out the excess liquid with gauze, slightly turning the material filled with the product clockwise.
Pack dried caviar in clean jars, cover with lids and place in the freezer for further storage.Video recipe
Important! If, when cleaning the eggs, burn spots are noticeable on them (baking can cause bile to leak from the gallbladder), these places should be cut with a sharp knife so that they do not spoil the taste of the finished dish.
Fritters
4-5 40-50 minutes
salt, pepper, soda
½ tsp.
spices for fish
0.5 tsp or to taste
Nutritional value per 100 g:
Remove the eggs from the fish and remove its film by rubbing the eggs through a sieve until completely disconnected. Transfer the peeled product into a deep bowl, beat in the egg, add salt, spices and pepper, mixing everything carefully.
Add flour portionwise to the caviar mixture so that the dough acquires a viscous but not too dense texture.
Quench the soda with lemon juice and pour into the dough, re-mixing everything with a spoon until smooth.
Heat a pan with sunflower oil and a tablespoon, lay out the dough. To make sure all the ingredients used are sufficient, first you just fry one test fritters, then put the dough for a few more pieces in a frying pan, frying them on each side.
Put the finished pancakes on a paper towel and let it soak in excess fat.
Remove the eggs from the fish and remove its film by rubbing the eggs through a sieve until completely disconnected. Transfer the peeled product into a deep bowl, beat in the egg, add salt, spices and pepper, mixing everything carefully.
Add flour portionwise to the caviar mixture so that the dough acquires a viscous but not too dense texture.
Quench the soda with lemon juice and pour into the dough, re-mixing everything with a spoon until smooth.
Heat a pan with sunflower oil and a tablespoon, lay out the dough. To make sure all the ingredients used are sufficient, first you just fry one test fritters, then put the dough for a few more pieces in a frying pan, frying them on each side.
Put the finished pancakes on a paper towel and let it soak in excess fat.
Important! Fry fritters from carp caviar is necessary only under the closed lid of the pan, or you should use the oven.
Pickling with herbs
6–8 30 minutes
bulb onions
2 pcs. (approximately 180 g total)
sunflower oil
2-3 tbsp. l
vinegar 9%
to taste (about 4-5 tbsp. l.)
salt and pepper
to taste (a few pinches)
Nutritional value per 100 g:
Rinse and clean the caviar, manually separating the hymen. Gently beat the peeled product with a fork, as if wrapping the contents of a bowl on the device (this way you can remove the remaining film).
Grind onions until a homogeneous gruel is obtained (it is most convenient to do this with a blender), chop dill and chop green onion feathers.
Mix caviar with onions and dill, adding a small portion of chopped green onions. Pour vinegar into the composition, salt and pepper the mixture.
Add sunflower oil and mix everything until a salt and pepper mixture is homogeneous in consistency (how much salt and pepper to pour are decided individually). Put caviar in a plate for serving and sprinkle with chopped onion.
Rinse and clean the caviar, manually separating the hymen. Gently beat the peeled product with a fork, as if wrapping the contents of a bowl on the device (this way you can remove the remaining film).
Grind onions until a homogeneous gruel is obtained (it is most convenient to do this with a blender), chop dill and chop green onion feathers.
Mix caviar with onions and dill, adding a small portion of chopped green onions. Pour vinegar into the composition, salt and pepper the mixture.
Add sunflower oil and mix everything until a salt and pepper mixture is homogeneous in consistency (how much salt and pepper to pour are decided individually). Put caviar in a plate for serving and sprinkle with chopped onion.Did you know? If you believe the reviews of the fishermen, then the common carp can be recorded in the leaders in love of life. At a time when other species of fish, caught on a hook, often give up, the carp will fight until the last, trying to get away from the fisherman.
Video recipe
Features of storage of salted and pickled caviar
Theoretically, you can store pickled or salted caviar in a refrigerator or even a freezer, but such methods have several disadvantages. So, on the shelves of the refrigerator compartment, a thermally untreated sazan delicacy will be able to stay no longer than five days, and after defrosting it will lose some of its taste properties, not to mention vitamins. To increase the shelf life of goodies will help ordinary vegetable oil, which is filled with eggs, covering them with a five-millimeter layer of oily liquid. It helps to remove excess air from caviar and prevents the ingress of its new portion. Among the shortcomings of such a solution, an increase in the calorie content of the finished product is noted, but this fact does not prevent everyone from cooking it.
Alternatively, you can roll the fish harvesting in jars, providing a family for the whole winter. If after heat treatment the taste of the delicacy remains attractive to the consumer, then this storage method is really worth considering as the most successful.
How to cook a delicacy - each housewife decides independently, focusing on personal taste preferences and available products. All the recipes above are worthy of attention, and in order to get the most positive result of their use, be sure to adhere to the recommended amount of the main ingredients and the conditions of the step-by-step cooking instructions. With proper processing of the constituent ingredients, caviar will bring only benefits to the body, and any possible harm will be excluded.
