How to cook carp caviar at home, 6 recipes for making caviar

Carp cutlets baked in the oven

Compound:

• carp fillet – 0.75 kg;
• chicken egg – 1 pc.;
• onions – 0.2 kg;
• green onions – 10 g;
• fresh parsley or cilantro – 10 g;
• fresh dill – 10 g;
• dried thyme – 3 g;
• ground black pepper – 3 g;
• salt - to taste;
• tomato paste – 20 ml;
• water – 0.2 l;
• refined vegetable oil – 20 ml;
• wheat flour (or buckwheat, oatmeal) - how much will be used for breading.

Cooking method:

• Cut the carp fillet into pieces and turn it through a meat grinder twice. Add salt and pepper and stir.
• Wash the greens, pat dry with a napkin, chop as finely as possible, add to the minced meat, stir it.
• Peel the onions, finely chop them and divide approximately in half.
• Add half the onion to the minced meat. Break an egg into it. Knead the minced meat with your hands and put it in the refrigerator for 20-30 minutes.
• Fry the onion in vegetable oil until golden brown.
• Dilute the tomato paste with water, adding a little salt and thyme.
• Pour the tomato sauce into the frying pan with the onions and simmer for 5-10 minutes.
• Remove the minced meat from the refrigerator, form it into cutlets, bread them in flour and place them in a baking dish.
• Pour tomato sauce over the cutlets.
• Place the form with minced carp products in an oven preheated to 200 degrees and bake the products for 20-25 minutes.

The sauce in which the cutlets were baked can be used as gravy. You can bake cutlets made according to this recipe in a slow cooker. To do this, you need to activate the “Baking” program by setting the timer for 30-35 minutes.

Good recipe So-so

Carp caviar cutlets in tomato sauce

Carp caviar stewed in tomato sauce will certainly become your favorite dish. And the question of whether to throw caviar out of fish will disappear on its own.

For an interesting and very tasty recipe you need the following products:

• fresh carp caviar - 0.5 kg;
• chicken eggs - 2 pieces;
• loaf - 100 g;
• onions - 3 heads;
• tomato paste - 30 g;
• wheat flour - 1 tablespoon;
• granulated sugar - 1.5 tablespoons;
• 200 ml water;
• greens - a small bunch;
• salt, pepper to taste.

Cutlets according to this recipe turn out very juicy and tender. They can easily be called dietary, since the calorie content of the finished dish does not exceed 150 kcal.

1. The step-by-step recipe begins with preparing the caviar. Wash fresh caviar and remove films.
2. Add chicken eggs, chopped herbs, and spices to the caviar. To stir thoroughly.
3. Chop the white bread crumb into small pieces and add to the mixture.
4. Let the dough rest for 15 minutes.
5. Fry the cutlets in a hot frying pan on both sides until golden brown.
6. Cut the onion into thin half rings. Fry in sunflower oil until caramel color. Add flour, tomato paste, granulated sugar and water to it. Boil the mixture. Pepper and salt to taste.
7. Place the cutlets on a baking sheet and pour in the tomato and onion sauce. Cook for 25 minutes at 200 degrees.
8. The dish goes well with mashed potatoes and vegetable side dishes.

River fish caviar cutlets

To make caviar cutlets juicy, they add greens and onions, but there is another product that copes well with this task and can add new flavor notes to the finished cutlets. This ingredient is sauerkraut.

For river fish caviar cutlets with sauerkraut, you need to take:

• 500 g of river fish caviar (carp, crucian carp, perch or other);
• 2 chicken eggs;
• 50 g turnip onion;
• 50 g sauerkraut;
• 100 g green onions;
• 100 g wheat flour;
• 100 ml vegetable oil;
• salt to taste.

The time required to prepare the dish will be from 60 to 85 minutes.

The nutritional content of 100 grams of ready-made caviar cutlets is 196 kilocalories.

Preparation:

1. Rub the washed caviar through a sieve to remove films;
2. Place onions and sauerkraut in a blender bowl and grind until smooth;
3. Mix together caviar, cabbage-onion paste, eggs, very finely chopped green onions and wheat flour to make a dough, as for pancakes;
4. In heated vegetable oil, fry the cutlets formed with a spoon on both sides until they have a beautiful caramel crust.

Recipes

Making carp cutlets is quite simple.

It is only important to make the minced meat correctly, according to the chosen recipe, and follow simple cooking recommendations

Classical

The classic recipe for making carp cutlets does not involve the use of hard-to-find or expensive ingredients. The set of ingredients resembles the composition of traditional meat cutlets, as well as the cooking method itself. For one kilogram of carp fillet you need to take the following products:

• two heads of onions;
• one glass of cow's milk;
• six slices of wheat bread;
• one bunch each of dill, parsley and onion;
• salt and freshly ground black pepper to taste;
• oil for frying.

The bread must be peeled and the pulp poured with milk to soak for a few minutes. Minced fish is minced through a meat grinder and combined with chopped sautéed onions. The fish mass is mixed with soaked bread, chopped herbs and seasoned with salt and pepper.

You need to pour oil into the frying pan and heat it well. Small cutlets are formed from the minced meat and rolled in breadcrumbs, after which they are placed in a frying pan. Semi-finished products are fried over low heat for about eight minutes on each side.

In Astrakhan

A special feature of preparing Astrakhan-style cutlets is that, in addition to pheasant, pike is used to prepare minced fish. For this dish you will need the following components:

• 500 grams each of pike and carp, boned;
• two medium-sized potatoes;
• two heads of onions;
• a small spoon of wine or apple cider vinegar;
• two bay leaves;
• a bunch of fresh onions;
• freshly ground black pepper and salt to taste.

To fry the cutlets you will need wheat flour and oil. It is best to use ghee, but you can replace it with vegetable oil if desired. Potatoes must be peeled, minced, poured with vinegar and mixed with finely chopped onion.

Minced fish needs to be rolled separately and combined with chopped potatoes. Add chopped onions, salt and ground black pepper to the resulting mass. Bay leaves must be crushed in a mortar and also added to the minced meat.

From the resulting mass you need to form cutlets. It is recommended to wet your hands with cold water, otherwise the minced meat will stick to them. Before frying, cutlets must be rolled in wheat flour and only then placed in a hot frying pan with well-heated oil.

Semi-finished products are fried on both sides over low heat for about two minutes until a crust forms. You can bring the dish to readiness in the oven or in a frying pan under a lid over low heat.

With filling

Carp cutlets can be prepared in a rather original way by adding filling. This option for preparing semi-finished products is reminiscent of the English dish “Scotch eggs”, since chicken eggs will be used as the filling in this case. To prepare these cutlets you will need the following components:

• kilogram of carp pulp;
• two heads of onions or red onions;
• two hundred grams of wheat bread;
• a glass of cow's milk;
• wheat breadcrumbs;
• six chicken eggs;
• salt and ground black pepper to taste;
• sunflower oil for frying.

First of all, you need to boil the chicken eggs hard. Cooking time will depend on the size of the eggs, as well as the temperature of the water in the pan, and can range from ten to fifteen minutes. After boiling, they must be cooled and shelled.

The fish fillet is passed through a meat grinder into minced meat. The bread is soaked in milk and combined with fish. Chopped onion, as well as salt and pepper are added to the cutlet mass. The finished minced meat must be divided into six equal parts, each of which is crushed into a thin cake.

Place eggs on the cutlet mixture and carefully wrap them. The resulting semi-finished products are breaded and fried in sunflower oil in a well-heated frying pan. Fry the cutlets until golden brown, after which it is recommended to place them in the oven, preheated to 180 degrees, for 15 minutes.

An unusual recipe made from the simplest ingredients will delight you and your guests and add a delicious dish to your holiday table.

Carp belongs to the carp family; its meat is juicy, sweetish, and has a pleasant aroma. The cutlets turn out golden and dense. To prepare a fish dish, you need to prepare simple ingredients.

Cutlet composition:

1. Fresh or frozen carp 1 kg.
2. Onions, two or three pieces.
3. Flour one glass.
4. Breadcrumbs (you can do without them).
5. Spices - ground black pepper, salt.

Sunflower oil for frying.

Recipe for cod roe cutlets

If in previous recipes the cutlets were more like pancakes, then this recipe is more reminiscent of fluffy and very tasty donuts. Another feature of the recipe is that it uses canned caviar.

For this dish you will need the following products:

• 120 g canned cod caviar;
• 100 g boiled potatoes in their jackets;
• 50 g hard cheese;
• 80 g semolina;
• 1 chicken egg;
• 30 g flour;
• 30 g dill;
• 30 g sour cream;
• 5 g soda;
• salt to taste;
• vegetable oil for frying.

Cooking time – 60 minutes.

The calorie content per 100 g will be 266.4 kcal.

Sequencing:

1. Mash the caviar, add egg and semolina to it. Beat everything with a fork and let the mixture stand for a while so that the jar can swell well (from 15 minutes);
2. After the specified time has passed, add coarsely grated potatoes, hard cheese, chopped dill, flour, sour cream, soda and salt into the mixture. Stir everything thoroughly, the resulting mass will be slightly thicker in consistency than for pancakes;
3. Use your hands to form balls from the caviar dough and fry them in a sufficient amount of vegetable oil;
4. The finished cutlets can be served with a sauce for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.

Lightly salted soufflé

Lightly salted, tender caviar is used as an independent delicacy or as a decoration ingredient. To properly salt the caviar mass, you will need: caviar – 500 g, fine Extra salt – 2 tbsp. l., 2 onions, clarified olive oil - 50 ml, 9% vinegar - 2 tbsp. l.

Step-by-step recipe for salting carp caviar in the form of a soufflé: Clear the mass of films, rinse and place in a container. Sprinkle the caviar with fine salt and refrigerate for 7 hours. Place the caviar on a plate and pour over the clarified oil and vinegar. Cut the onion into small cubes and add to the caviar. For a pleasant consistency, the mass can be whipped with a blender. Salted caviar mass is served with white baguette croutons with butter and herbs.

How to cook delicious carp

Carp cutlets: very tasty recipes step by step, how to cook with caviar, Astrakhan style

Fish is one of the most valuable, healthy and easily digestible food products. Therefore, it should be used in cooking as often as possible.

In this article we will look at preparing cutlets from freshwater fish - carp. As a rule, this fish is fried, baked or boiled. But very often they forget how wonderful, tasty and healthy cutlets can be made from it.

Carp meat is somewhat reminiscent of carp meat. It is quite fatty, dense and juicy, with an almost complete absence of small seeds - ideal for making minced cutlets. Cutlets made from carp meat are quite tender and juicy, with no characteristic fishy smell.

Therefore, those who try them for the first time may not even immediately understand that the cutlets are made from fish and not poultry. But in order for the cutlets to turn out really tasty, you need to use high-quality and always fresh fish. Therefore, the ideal option would be to purchase whole fish.

In addition, after gutting it yourself, you may find that there is also caviar inside it. But you can also make equally delicious caviar cutlets from carp caviar! How? Read below.

Traditional recipe step by step

Preparing carp cutlets:

1. Finely chop the peeled onion and then fry until softened in a small amount of vegetable oil;
2. Grind the carp fillet using a meat grinder;
3. Soak pieces of white loaf in whole milk, then mash with your hands, squeeze out excess liquid and add to minced fish;
4. Wash the bouquet of greens, shake off and chop finely. Add the cooled onion and chopped herbs to the minced meat. Season everything with a pinch of sea salt and lemon pepper (it will give the finished cutlets a special piquancy). Stir the minced meat until smooth;
5. Fill a thick-walled frying pan with oil and set to heat. In the meantime, start shaping the cutlets, giving them a round shape. Roll the formed products in white breadcrumbs and place on a hot frying pan. Fry fish cutlets until golden brown, 8-10 minutes on each side;
6. Natural fish cutlets made from carp are quite tender and juicy. They go perfectly with potato dishes and Tartar sauce.

With tomato paste

Compound:

• carp – 1 kg;
• onion – 4 heads;
• egg – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• cilantro, parsley – 1 bunch;
• thyme – 1 tsp;
• salt.

Step-by-step cutlet recipe:

1. The fish is washed and the meat is separated from the bones.
2. They put it through a meat grinder.
3. 2 onions are cut into small cubes and added to the minced meat.
4. Beat in eggs and salt.
5. Pour in half the chopped herbs. Mix everything and leave for half an hour.
6. Form cutlets and place on a baking sheet greased with oil.
7. Place in the oven at 200 degrees for 25 minutes.
8. The remaining onions are finely chopped. Sauté in oil until golden.
9. The paste is diluted in a glass of water and poured into the frying pan. Simmer for 5 minutes.
10. Add greens to the mixture and cook for another 3 minutes.
11. The cutlets are transferred to a ceramic form, poured with sauce and baked at 180 degrees for half an hour.

The dish is served with mashed potatoes.

Such products go well with fresh bell peppers. You can pour ketchup on top.

Tips for cooking carp cutlets

To make homemade carp cutlets according to this recipe truly juicy and appetizing, you need to use only high-quality and fresh products. The larger the freshwater member of the carp family, the easier it will be to separate the meat from the bones.

Important: fish with cloudy eyes and non-red gills have clearly been lying on the counter for a long time and are not worth buying. To obtain excellent minced meat, first of all you need to fillet the carcass:

To obtain excellent minced meat, first of all you need to fillet the carcass:

1. Remove scales from the carp.
2. Gut and wash.
3. Cut off the fins, head and tail. The main condition is that if there is blood, you must wait until it all drains out. Otherwise, an unpleasant bitterness will appear.

How to cook caviar cutlets

Questions about where to get caviar, from which fish, and how to gut it are not the topic of this article. Given the restrictions on fishing during the pre-spawning period (when the fish go to spawn with eggs), it would be extremely careless to force the reader to even think about it.

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

Naturally, the caviar needs to be washed, cleared of films, various inclusions, and lumps. Dry with a napkin - the less excess moisture, the fluffier the cutlets will be.

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

Onions will be the same in all recipes; they are used both fresh (in rings or small cubes) and sautéed. Fresh chicken eggs - of course (where would we be without them)!

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

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

To loosen (if the cutlets are prepared using flour), you must take a small amount of baking soda, quenched with vinegar.

Salt is usually added to taste. Sometimes granulated sugar is used.

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

With tomato paste

Compound:

• carp – 1 kg;
• onion – 4 heads;
• egg – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• cilantro, parsley – 1 bunch;
• thyme – 1 tsp;
• salt.

Step-by-step cutlet recipe:

1. The fish is washed and the meat is separated from the bones.
2. They put it through a meat grinder.
3. 2 onions are cut into small cubes and added to the minced meat.
4. Beat in eggs and salt.
5. Pour in half the chopped herbs. Mix everything and leave for half an hour.
6. Form cutlets and place on a baking sheet greased with oil.
7. Place in the oven at 200 degrees for 25 minutes.
8. The remaining onions are finely chopped. Sauté in oil until golden.
9. The paste is diluted in a glass of water and poured into the frying pan. Simmer for 5 minutes.
10. Add greens to the mixture and cook for another 3 minutes.
11. The cutlets are transferred to a ceramic form, poured with sauce and baked at 180 degrees for half an hour.

The dish is served with mashed potatoes.

Such products go well with fresh bell peppers. You can pour ketchup on top.

Cutlets with mashed potatoes and caviar

Mashed potatoes with added butter and milk - ten spoons.

Cod caviar - half a kilogram.

Sour cream - two tablespoons.

Starch - a tablespoon.

Salt - half a teaspoon.

Green onions - twenty feathers.

Vegetable oil - one glass.

Prepare mashed potatoes (usually leftovers from yesterday). Cool.

Mix starch with mashed potatoes.

Chop the onion and dill, mix with mashed potatoes and sour cream.

Add egg and salt, mix.

Add caviar, mix.

Place fish roe cutlets with puree into a frying pan. Fry until golden brown.

This quantity of products yields up to fifteen cutlets.

The main thing is not to make a mistake with the choice

In order for cod caviar to meet its declared qualities and bring maximum benefits to the body, it is important to choose it correctly. Caviar must be fresh and of high quality

It's best to buy this product in a glass jar so you can see what it looks like. Its grains are small, but should be clearly visible.

If the can is metal, you should shake it. A high-quality product fills the container completely, is packed tightly, so it will not overflow or make any sounds.

When purchasing, you need to pay attention to the date of manufacture, GOST, information about the manufacturer

Having opened the jar, you can evaluate its other qualities. Good caviar:

• light yellow shade;
• pleasant fishy smell;
• homogeneous and evenly moist;
• not too salty.

In this case, the grains are the same size and are felt on the tongue. There should be no films, clots, lumps or blood.

Cod caviar must be stored in proper conditions both in the store and at home. Like all fish products, it needs a cool temperature, the ideal place for it is the refrigerator. At the same time, it is inexpensive - on average in Russia 30-40 rubles per 100 grams. Price is another factor that comes into play when purchasing. If it is lower than the stated 30 rubles, then this product is unlikely to be of high quality.

You will find useful tips on choosing cod caviar in the following video:

Cod caviar is a nutrient-rich food that everyone will enjoy. At the same time, it has a minimum of contraindications. She is able to diversify any menu and make it healthier. In terms of its qualities, it is not much inferior to its black and red counterparts, while being much cheaper and more accessible. And you can prepare many interesting dishes using this caviar.

Prepare delicious and satisfying fish roe cutlets. This recipe with photo suggests making them from cod roe. The ingredients in the cutlets are small, and they also require little cooking time. For cooking, you can use the caviar of any fish, not just cod.

Hot caviar cutlets can be served with sweet potato or potato puree, fruit salad, mushrooms, pita bread or fish broth. They can also be eaten as an independent dish. They will saturate the body with useful substances, protein and calcium.

Thanks to the minimal amount of flour and semolina, they turn out soft, airy and moderately fried. To create such a dish, you can use fresh river fish caviar or frozen store-bought cod, pollock or capelin. In each of these options, you will get flavorful and juicy cutlets.

— cod caviar (1000 grams); - salt (pinch); - flour, semolina and starch (1 tbsp each); - 1 egg; - vegetable oil (3-4 tbsp).

Recipe with photos step by step:

Defrost the cod roe and clean it of all films. Place the prepared fish product in a bowl.

2. Add table salt and a raw egg to the mixture. We combine all the components for the workpiece.

3. Pour starch, a spoonful of wheat flour and semolina into a bowl. If desired, add a chopped clove of garlic or a pinch of black pepper to the mixture.

4. Mix the ingredients until the caviar acquires a uniform texture.

5. Form small cutlets with a spoon and place them on a hot saucepan (with vegetable oil). We wait 4-5 minutes.

6. Turn the caviar mass over to the other side and wait a few more minutes.

Bon appetit!

Since ancient times, cod caviar has been in demand, because everyone knows about the beneficial properties of this noble fish. Thanks to its mineral composition, this product is not inferior in nutritional properties to red and black caviar.

A wide variety of recipes can be made at home using this delicious product. For example, dried cod roe is quite easy to make. So, what are the benefits of cod caviar?

Fish cutlets made from caviar with green peas

Fish cutlets made from caviar, and even with green peas - it sounds peculiar, but it turns out very tasty. Green peas, as you know, are a good “ally” of many products - and here they are in the best combination. The cutlets turn out juicy with a vegetable accent - worth a try.

Composition of raw materials for fish cutlets made from caviar with the addition of green peas

• cod caviar - 400 grams;
• garlic - 3 cloves;
• parsley - 1 bunch;
• wheat flour - 150 grams;
• green peas (can be fresh or canned);
• crackers - 100 grams + milk - 150 milliliters);
• vegetable oil or butter - as needed;
• salt - to taste.

Description of preparing fish cutlets from caviar with the addition of green peas

To prepare this type of cutlet, it is better to take cod caviar. Carry out initial processing of caviar, soak white crackers in milk, chop parsley and garlic. Mix all. At the end, beat in the egg, add flour and salt. Stir and fry in a mixture of vegetable and butter until sunny. Serve the cutlets with boiled vegetables, and use pickled or fresh cucumber as an additional side dish.

Diversify your diet, I think the recipes here are interesting and without overeating. Bon Appetit everyone! Write, I will answer all questions with great pleasure.

Cooked caviar of river and sea fish on the table of Russian residents is a rather rare product. There is a lot of fussing with it in the kitchen, but the result is not always pleasing to the eye. Caviar cutlets, pancakes with ready-made caviar, fries, boiled caviar, smoked caviar - these are, perhaps, all the main dishes.

How to deliciously salt carp caviar yourself

Caviar is a delicacy that is loved by many. It is consumed in various forms: fried, salted (raw or dried). Sturgeon and salmon caviar is in great demand among gourmets. But experienced fishermen and good housewives know the secrets of how to quickly and easily pickle carp caviar at home so that the result is an equally tasty and healthy dish. Moreover, every good cook should know how to salt carp caviar (another river or sea fish).

The recipe for preparing the dish is simple. To do this, you must be guided by the following scheme of actions:

1. Remove the caviar from the fish - this must be done carefully so as not to damage the gall bladder; if bile gets on the caviar or in the meat, the product will be spoiled and completely unfit for consumption.
2. Remove the film from the caviar - to do this, you can stir the caviar with a fork or pour boiling water over it; Some people advise passing the caviar through a blender.
3. Collect the eggs in a jar - it is best to use a glass container.
4. Salt - add to taste, depending on who you like.
5. Pour in a little vegetable oil.
6. Mix everything well and let stand (for a day) so that the product is salted.

Some people advise adding a drop of lemon juice and red pepper (on the tip of a knife) to the caviar when salting. These ingredients will give the food its own special flavor. Next you can salt the carp. This fish is also delicious salted.

You can use another recipe. To salt caviar you will need:

1. Take carp caviar and properly prepare it for salting (remove the films, remove the eggs).
2. Pour water (a little more than a liter) into the pan, add salt (80 g), bring to a boil.
3. Place the caviar in a colander and immerse it in a boiling saline solution (for a few minutes).
4. Remove the salted caviar from the boiling water and place in jars. Place a piece of melted butter on top of each serving. The dish is ready.

Filled jars should be tightly closed with lids and left in the refrigerator. After a day, the finished caviar can be eaten.

How to cook carp caviar: recipes with photos

12.09.2019

We will tell you how to prepare carp caviar in our article. Carp caviar is not only a tasty dish, but also extremely healthy:

• contains vitamins and lecithin;
• it is rich in phosphorus, iron, calcium, zinc, sulfur, magnesium, iodine;
• Unlike meat protein, the human body absorbs carp caviar much easier;
• The caviar of this fish is recommended for people with great physical activity and stress;
• this product is useful for hypertensive patients and people with low hemoglobin;
• it is used for cosmetic purposes. Apply (in raw form) to dull skin as a regenerating mask.

And in general, dishes made from carp caviar are very tasty and are a delicacy. Let's look at a few recipes with photos

Ingredients:

• caviar – 0.5 kg;
• oil – 3 tbsp. spoons;
• salt, pepper to taste.

Cooking method

1. Excess film is removed from the caviar and washed with cold water. Cut into 3 cm pieces. They are salted, sprinkled with pepper and placed in the refrigerator for 2 hours.
2. After removing the caviar from the refrigerator, the caviar pieces are rolled in flour.
3. In a well-heated frying pan, fry on both sides until crispy.
4. Garnish the dish with herbs and serve with a side dish (mashed potatoes are best).

Recipe for Aladya from carp caviar with photo

Ingredients:

• carp caviar – about 5 kg;
• 1 egg;
• sour cream – 2 tbsp. spoons;
• flour - 3 tbsp. spoons;
• soda – 0.5 tsp;
• vegetable oil;
• salt, pepper and spices to taste.

Preparation

1. The caviar is washed and the film is removed from it.
2. Salt, soda, and seasonings are beaten with the egg and added to the caviar along with the flour. Beat everything thoroughly again with a broom (you can use a blender).
3. Pour small aladushki into a well-heated frying pan with oil and fry them on both sides (5 minutes on each side).
4. After frying the entire batch of aladyas, put them all in a frying pan, reduce the heat and leave to simmer (10 minutes).
5. After this period, the dish is ready and can be served.

Carp caviar casserole

The recipe is quite simple. The only thing you need is a sufficient amount of carp caviar.

https://www.youtube.com/watch?v=Q_HecrwGCDM

Ready-made carp caviar casserole

Ingredients:

• carp caviar – 1 kg;
• egg – 2 pcs;
• milk – 0.5 l;
• salt and spices to taste.

Recipe

1. Beat eggs and milk, add salt.
2. Pour the mixture into the caviar and add spices.
3. Grease a deep, thick-bottomed frying pan (or mold) with oil.
4. Place in the oven at 1800C and bake for 40 minutes.
5. A delicious non-standard dish is ready. It goes well with salads.

Preparation of salted carp caviar

Carp caviar is also good when salted. It is convenient to store and use for sandwiches.

The recipe for making carp caviar does not exist in just one version. Here are several ways to salt the caviar of this fish.

Recipe No. 1

Salted carp caviar on sandwiches

Ingredients:

• caviar – 0.5 kg;
• water – 1 l;
• salt – 0.75 g (coarse);
• butter (preferably melted) – 75 g.

Cooking process

1. Dissolve the salt in water and place the saucepan with the solution on the fire. Boil.
2. Caviar, cleared of films, is placed in a colander and immersed in boiling brine for 3-5 minutes.
3. Place carp caviar in jars that have been cleanly washed and scalded with boiling water, and put a piece of melted butter on top.
4. Close the jars and put them in the refrigerator for a day.
5. All! You can eat caviar! Bon appetit.

Recipe No. 2

Ingredients:

• caviar – 0.5 kg;
• water – 1.5 l;
• salt – 110 g;
• vegetable oil (preferably sunflower);
• bay leaf - 1 piece;
• pepper – 3 peas.

Cooking sequence

1. Dissolve salt (15 g) in water (250 ml).
2. Pour brine over the caviar (without removing the film).
3. Grind the caviar from the film in a colander, separating it from the film.
4. From the remaining salt and water, prepare another solution with the addition of pepper and bay leaves.
5. Bring the brine to a boil and cool.
6. Pour the cooled solution over the caviar.
7. Place the caviar in jars and refrigerate for 1 day.
8. After a day, wash off the brine and pour sunflower oil into the caviar.

Caviar is ready to eat.