Cutlets from crucian caviar

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Cutlets from crucian caviar

Crucian caviar contains valuable vitamins A, D, E, minerals, fatty acids. It is useful for the body due to its high nutritional value. The protein contained in caviar is highly digestible.

One of the lightest dishes prepared from river fish caviar is caviar cutlets. Cutlets from crucian caviar, like pancakes, are called hens. They are tasty and nutritious. Recommended for children from five years of age in unlimited quantities.

How to cook cutlets from crucian caviar: general points

It is no secret that it is worth changing the recipe, how the taste of the dish will change. Therefore, crucian caviar cutlets may taste slightly different depending on the additives. But there are common points in the cooking process.

Caviar preparation

After washing the caviar taken out of the bellies of the crucian carp, the shell is removed from it, in which the eggs are wrapped.

You can do this in any of the following ways:

Wipe through devices with suitable meshes. It can be a sieve, a metal mesh, a colander.
Scroll through a meat grinder.
Pour boiling water over the eggs so that the shells are cooked and separated from the eggs themselves.

After removing the enveloping films, the caviar is washed again so that the remnants of the shells are removed along with the water.

Minced meat preparation

A couple of tablespoons of flour, salt and pepper are mandatory additions. River fish caviar is always lightly peppered with ground black pepper to reduce the specific smell.

In what ways can you diversify the taste of meatballs? All kinds of additives.

Ingredients usually added:

Fresh chopped greens.
Grated or chopped vegetables: onions, potatoes, carrots, cabbage.
Soaked bread, crackers and cereals: corn, rice, pearl barley, oats (oatmeal).
Dried herbs and spices.

Something from the listed list is added to the caviar, kneaded thoroughly, allowed to stand for half an hour. Minced meat is ready, it remains to start frying.

Cooking cutlets

How are ordinary meatballs fried?

Spread in a heated pan and fry in vegetable oil on each side until cooked. The consistency of minced meat resembles dough for pancakes. Therefore, it is grabbed with a spoon and laid out, leaving a distance between the cutlets.

If you add a lot of flour to the minced meat, it will become thicker, you can form real cutlets, but they will taste much worse.

When frying, the caviar becomes tougher. Therefore, ready cutlets are sometimes additionally stewed. Fold in a tightly closed container, add 50 ml of water (or white wine), keep on low heat for up to 15 minutes. Cutlets become soft and tasty.

Recipes cutlets from crucian caviar

An experienced housewife can easily change the composition of any recipe by adding the products that are in the house.

Caviar cutlets with onions and sauerkraut

For 500 g of caviar you will need:

Eggs - 2 pcs.
Onion - 1 pc.
Green onion - 100 g
Flour - 100 g
Sauerkraut - 2 tablespoons

Grind or chop sauerkraut and onions (with a mixer, blender). Mix with caviar mass, eggs, finely chopped green onions, salt, pepper. Mix the minced meat well and fry, spreading with a spoon in a pan. It turns out soft, tender, fragrant cutlets, healthy and tasty. Due to the cabbage, they become softer: sauerkraut softens the minced meat, but it almost does not taste.

The recipe can be varied by adding lightly fried cabbage or grated fresh. The taste will be completely different.

Recipe for crucian caviar cutlets with rice

For 500 g of caviar you will need:

egg - 1 pc.
boiled rice - 50 g
fresh dill - 2 sprigs
bread crumbs - 1/2 cup

Cook and cool rice, add it to the caviar mass, salt, pepper, beat in an egg, put chopped dill. Cutlets are formed, rolled in breadcrumbs, fried.

Mini cutlets with boiled potatoes

For 200 g of caviar you will need:

Egg - 1 pc.
Flour - 1 tbsp. l.
Green onion - 1/2 bunch
Green dill - 1/3 bunch

For garnish:

Boiled potatoes, boiled in their skins - 200 g

Grind the greens - onion and dill, add it to the caviar, beat in the egg, pepper and salt. The minced meat is mixed and small patties are fried, with a diameter equal to potatoes. Boiled potatoes are cut into circles and fried in vegetable oil. Original serving to the table: cutlets and potato circles are alternately strung on skewers.

How to cook cutlets from crucian caviar with semolina

For 400 g of caviar you will need:

Egg - 1-2
Manka - 3 tbsp. l.
Flour - 3 tbsp. l.
Onion — 1 pc. or bunch of green onions

An egg, chopped onion, salt, pepper, semolina and flour are added to the caviar mass. Minced meat is well kneaded, cutlets are fried. Ready cutlets stew for another 10 minutes under a closed lid, adding a little water. If desired, bay leaves and other seasonings are added along with some water, giving a pleasant aroma.