Step by step recipe with photo

Today I have a very useful and tasty product - crucian caviar. Like any fish caviar, it is very useful for our body. As in the caviar of valuable fish species, freshwater caviar also contains vitamins A, D, E, polyunsaturated fatty acids, and it is also rich in minerals and vitamins.

Its nutritional value is great - the protein found in caviar does not “lie like a stone”, as they say, but is absorbed by the body very quickly, within an hour. If you have never tried caviar cutlets, then you should definitely try it. Mini cutlets from crucian caviar are prepared elementarily.

First we prepare the caviar. It is in thin film bags. You can cook caviar right in these bags. In this case, we simply salt, pepper and fry in vegetable oil. If we decide to complicate our dish a little, to make it more festive, it’s worth tinkering with it a little longer.

We remove the film from the caviar. It is easy to do this - break the film with a fork, stir in a bowl and with your hands, as if straining through your fingers and the film will remain in your hand. You can also rub through a sieve with large cells. We remove the film, because it takes longer to cook than caviar and is harsh.

Finely chop the green onion and fresh dill. Put prepared caviar, chopped greens in a bowl.