Recipes for crucian carp caviar at home

When removing caviar from the belly of the fish, you need to act carefully, trying not to crush the gall bladder. In the simplest versions (frying, baking), crucian carp caviar is used in its natural form, without peeling the film.

To prepare a punchy lightly salted appetizer, separate the egg using a fork, scraping off the eggs from it. For large volumes of processing, caviar bags are ground on a sieve with a mesh size of 2-3 mm. Small grains pass through the mesh, and the films remain on top. The punch mixture can also be used to make pancakes or cutlets.

Fried caviar

You can prepare crucian caviar in the simplest way. Lightly salt and pepper the removed eggs with eggs and leave for 20-30 minutes. For breading, use only flour or combine it with lezon (lightly beaten egg). For frying, use vegetable or butter ghee; it must be well heated.

The salted pieces are rolled in flour and, if desired, dipped in a beaten egg. Immediately place in oil heated in a frying pan and fry until the color changes along the contour of the piece (a golden, orange tint appears). The caviar is turned over to the other side and fried a little more until a crust is obtained. Can be served hot or cold.

Baking

For baking in the oven, prepare the pieces as for frying. Grease the frying pan with oil, lay out the caviar bags (500 g), you can first roll them in flour. Then place 5-6 tbsp on top of the layer. l. fat sour cream and distribute it over the fish by-product. Place in the preheated oven and bake for about 20 minutes. Serve with a side dish of potatoes.

Another baking option involves using the caviar mass separated from the crust. Take 500 g of crucian caviar and combine it with soaked white bread (250 g). Chop and lightly fry the onion (250 g), combine it with the minced meat. Add 80-100 g of sour cream or cream, 1 chicken yolk and mix the mixture. Place it in portioned pots or small molds and bake for 40 minutes at +200°C.

Cutlets and pancakes

For such dishes, the caviar bags need to be mashed with a fork until smooth. The cutlet mass is prepared with the addition of various ingredients: finely chopped sauerkraut, grated carrots, raw potatoes, etc. In each case, the result is a dish with an original taste. But for simple crucian caviar cutlets you will need:

500 g caviar mass;
150 g onions (you can take green ones);
2-3 tbsp. l. chopped seasonal greens;
1 egg;
salt, pepper to taste.

Mix caviar, semolina and egg into the minced meat, add chopped onion and seasonings. Knead the mixture well and form it into cutlets. Fry in hot oil until golden brown. Serve with any side dish and sauce intended for fish.

The process of preparing pancakes consists of mixing 250 g of caviar, 1-2 chicken eggs, seasonings to taste and a small amount of flour (wheat, buckwheat, oatmeal). The dough is kneaded to the consistency of sour cream. The oil is preheated and 1 tbsp is poured onto it. l. test. Fry the pancakes until golden brown, turn them over to the other side and cook until done. Crucian carp caviar, which is quite high in calories, allows you to make these pancakes a hearty and quick breakfast.

Pickling

The punchy lightly salted appetizer is prepared only from fresh product. The eggs of the caught crucian carp are removed, the caviar mass is separated from the films and salted to taste, mixing the eggs with table salt. Leave for 3-5 hours, add a little vegetable oil and serve with lemon slices, fresh butter and bread.

Caviar cutlets

Ingredients for cutlets:

crucian caviar – 250 g;
green onions, dill;
egg – 1 pc.;
dry semolina - 2 tbsp. spoons;
sunflower oil – 50-70 ml;
salt, spices.

Crucian carp caviar cutlets will be an excellent addition to the side dish
. For the side dish:

boiled potatoes “in their jacket” - 300 g;
vegetable oil for frying.

Preparation:

First, we completely remove the film from the crucian caviar, because it can be bitter, and rinse it well.
Add finely chopped greens.
Beat the chicken egg with a whisk and pour it into the prepared mass.
Salt, sprinkle with spices, mix well.
Gradually add semolina to the cutlet mixture. Stir to form a thick, creamy mass.
Heat a frying pan with sunflower oil. Using a spoon, carefully place small cutlets on it.
Fry on both sides for 3 minutes. Be careful, the cutlets cook very quickly.
As a side dish for such cutlets, boiled potatoes “in their jackets” are perfect. It needs to be cut into slices, then fried in sunflower oil until golden brown.

The video below provides a recipe for making cutlets from crucian carp caviar:

Beneficial features

Crucian caviar is not only tasty, but also a healthy product. It includes many valuable substances for our body: vitamins A, B, D, E, PP, minerals, polyunsaturated fatty acids, fluorine. This product contains a large amount of calcium, so its consumption contributes to the normal formation and strengthening of hair, teeth, tooth enamel, nails and bones. It is also a healthy source of protein that is well absorbed by the body. If you haven't eaten this dish before, be sure to try it. It is prepared simply.

Despite the many beneficial properties, crucian carp caviar also has contraindications. It should not be used by people with individual intolerance to this product, as well as those who are allergic to fish.

Frying caviar in a frying pan

You will need the following ingredients: about 400 grams of crucian carp caviar, a head of onion, everything else - take it to taste: sunflower and butter, as well as salt and other spices that you like to add to food.

To know how to fry crucian caviar in a frying pan, you first need to clean it of possible waste.

Salt the semi-finished product to taste so that it will be pleasant to eat later. If you want to make fried caviar more spicy and spicy, use spices - for example, pepper (red or black), curry and others. Mix everything and set aside for now. The semi-finished product is ready.

Place the frying pan on the fire and wait until it warms up. While this process is happening, you can chop the onions. Just cut it finely - it should just add flavor to the main dish.

Add vegetable oil to the frying pan and lightly sauté the onion until it becomes transparent. Keep in mind that crucian carp caviar absorbs sunflower oil very quickly, so after frying the onions, add more of it and pour our “caviar” semi-finished product into the frying pan.

How long to fry? Well, until our caviar becomes a pronounced dark orange color. To prevent the caviar from burning, stir it constantly with a wooden spatula.

When the color of the product turns dark orange, turn off the burner and transfer the caviar from the frying pan to a plate. Add a piece of butter. If you want, you can add more salt and spices. Stir and you can serve. You can serve hot caviar, but you can also wait until it cools down to at least room temperature.

Fried crucian caviar in sour cream sauce

crucian caviar – 0.5 kg;
wheat flour – 50 g;
sour cream – 100 ml;
garlic – 2 cloves;
onions – 100 g;
butter – 40 g;
salt, ground black pepper - to taste.

Peel the crucian caviar from the film, beat with a whisk or rub through a sieve. Add salt and pepper to it, stir.
Peel the onion and cut into small cubes.
Melt the butter in a frying pan and add the onion. Fry it until it becomes translucent.
Add crucian caviar to the onion. Fry them together for 5 minutes, stirring with a spatula.
Place the sour cream in a bowl, add flour to it, and beat with a whisk.
Pass the garlic through a press and mix with sour cream.
Spread sour cream sauce over crucian caviar.
Cover the pan with a lid and simmer the caviar for 10 minutes.

Crucian carp caviar prepared according to this recipe is tender and aromatic. Even those who don’t like the smell of river fish eat it with pleasure.

Salted caviar

Crucian caviar for salting must be fresh, extracted from freshly caught fish.

To prepare this dish correctly and tasty, you need to remember some precautions. Before salting crucian carp caviar, it is advisable to freeze it in the freezer for 3 days to eliminate the risk of infection.

This recipe can easily be prepared at home. To pickle crucian caviar, you need the following ingredients:

crucian caviar – 0.5 kg;
clean water – 1 l;
table salt – 70 g;
bay leaf.

You can pickle caviar in various ways

Preparation:

We clean the crucian carp and carefully remove the caviar. Wash and filter through a fine sieve, separating a thin film. We do everything very carefully so that it does not get damaged. To make the grinding process easier, you can periodically moisten the sieve with water, especially if the holes become clogged.
Then pour boiling water over the eggs and leave for 5 minutes. Then drain the water through a fine sieve so that they don’t fall through.
Now prepare the brine. Dissolve fine salt in water. It is important to maintain the correct proportions, since too salty caviar prevents you from enjoying its taste, and lightly salted caviar will quickly spoil.
Add a bay leaf to the solution, which will give the dish a specific aroma and at the same time get rid of the unpleasant odor.
Bring the brine to a boil, then let cool to 70°C.
Pour the eggs with this saline solution and leave to cool for 30 minutes. At first we stir them constantly. This is done for several reasons: to destroy harmful bacteria, so that the eggs are better salted and acquire a beautiful rich color.
When the mass has cooled, we filter it. Place a colander on a bowl and place gauze on the bottom. It is advisable to fold it in three and moisten it, because water flows very slowly through dry gauze.
Stir the water thoroughly so that the eggs float in it. Then pour it into a colander in one motion.
We wait until the water drains and the crucian caviar remains on the gauze.
Transfer the finished dish to a storage container.

The video shows one of the options for salting caviar:

Before serving, add well-chopped fresh herbs and vegetable oil. You can also add a little mayonnaise to the recipe and use it for sandwiches.

You can store this product in the refrigerator for a week. And if the eggs are not scalded, then no longer than 3 days.

This mouth-watering delicacy will bring you true pleasure from the taste of the dishes and provide the body with amino acids, increase immunity, improve the appearance of the skin, and strengthen blood vessels.

Recipe for salting crucian caviar

This caviar can be quickly salted and used for sandwiches and as an original snack. It does not have the same taste as salmon or sturgeon, but at a low cost it can be a good alternative for them. For cooking you will need the following products:

caviar – 500 g;
salt – 2 tbsp. l.;
black peppercorns – 5 pcs.;
Bay leaf.

Select suitable, recently caught fish and clean them. Remove the caviar carefully so as not to damage it. Prepare in this order:

Keep the caviar in the freezer for a day. This recipe does not require much cooking and freezing will reduce the chance of developing infections.
Clean the caviar. Rinse well and pass through a sieve or meat grinder to remove the film. Pour for 5 minutes. boiling water, drain into a fine sieve.
Prepare the brine. Dissolve salt in water, add bay leaf, bring to a boil and cool to 70°C.
Pour brine over the eggs. Leave them for 30 minutes. cool, stirring occasionally.
Strain the caviar. Stir the brine well and pour into a colander with gauze folded in 2 layers. Wait until the water has completely drained, put the caviar in a jar and put it in the refrigerator.

The color of the caviar is beautiful, slightly golden, and the taste is moderately salty. Spread it on bread and butter or mix it with mayonnaise and use it as a snack.

Caviar goes well with potatoes and boiled rice, which highlight its pleasant taste. Dishes made from it are prepared quickly, are well digestible, and do not have a very high calorie content.

Fish caviar has long been presented on the table as an excellent delicacy. Crucian caviar is a healthy protein that is well absorbed by the body. The product contains a wide range of trace elements: phosphorus, calcium, and fluorine. This composition has a beneficial effect on hair, nails, teeth, and even the musculoskeletal system. Vitamins are represented by group B, A, PP, which improve skin, vision, and the functioning of internal organs. Caviar is rich in Omega-3 fats, is not inferior to salmon, effectively improves blood flow, and serves as a preventative against atherosclerosis and immunodeficiency. However, the caviar of representatives of carp fish species sometimes undeservedly ends up in waste. But if desired, the product can be turned into a premium dish or simply salted crucian caviar at home. You can learn how to do this from this article.

River fish caviar cutlets

I have already said more than once that my husband is a fisherman and, naturally, we often have fresh fish.

In the spring, before spawning, there is quite a lot of caviar in the fish and this, you see, is an additional plus.

You can not only cook fish, but also use fish roe to prepare delicious dishes, for example fish roe cutlets.

Although you can also find other names for this dish - fish roe pancakes or, a new name for me, caviar. Whatever you call it, products made from river fish caviar turn out tender, tasty, and they are quite easy and quick to prepare.

I have not thoroughly studied this issue and, perhaps, river fish caviar is inferior in its beneficial properties to salmon or sturgeon caviar, but it also contains quite a lot of useful substances and is recommended to be included in your diet.

Caviar is, first of all, a source of energy and youth of the body, since the beneficial substances it contains have a beneficial effect on cardiac activity, improve brain activity, and increase immunity.

And if you haven’t tried fish roe cutlets yet, I recommend you try it, and I’ll tell you how to cook them.

Fish roe cutlets

This time we had perch caviar, but according to the recipe that I will talk about now, you can cook it from caviar and other fish.

Ingredients:

river fish caviar - 500 gr.
egg - 1 pc.
corn starch - 2 tbsp. l. (without slide)
breadcrumbs - 3 tbsp. l. (without slide)
mayonnaise (sour cream) - 4 tbsp. l.
onions - 1-2 pcs.
salt to taste
vegetable oil for frying

Fish roe cutlets - recipe with photo:

When cutting fish, remove the caviar from it and wash it.
The eggs must be freed from the bag in which they are located. It is possible, or rather better, to do this manually, but perch eggs are denser in structure than, for example, crucian carp eggs, and I didn’t have much time, so I decided to use a mixer. I beat the caviar with it and then, stirring with a spoon, found the caviar bags, they were already almost empty, I literally walked over them with a spoon to clear the remnants of the caviar and threw them away. Everything turned out great and quickly.
Add egg, starch, breadcrumbs, mayonnaise (sour cream), salt to the fish caviar - mix everything thoroughly, and let the caviar mass stand for 5 - 7 minutes so that the ingredients become friends with each other. I used a mixer again, although you can use a spoon.
The recipe calls for onions, but I usually don’t add them to caviar cutlets, but this time I decided to add them, not raw, but fried. Since I haven’t done this before, I decided to divide the caviar mass in half - add fried onions to one, and not add to the other, so as to compare. And so, finely chop the onion, fry in oil, put in the caviar mass and mix well.
Pour a little oil into the frying pan, put it on the fire and as soon as it warms up, spoon out the caviar mixture, just as you usually lay out the dough when baking pancakes. Immediately cover with a lid and cook the caviar over low heat, frying on both sides until cooked. At the end, open the lid and give the cutlets a golden appearance.

Place the finished cutlets on a plate. Potatoes, rice, pasta, and vegetable salads can be used as a side dish.

https://youtube.com/watch?v=bLtjL3qSNIk%3Ffeature%3Doembed

As I already said, I made some of the cutlets with fried onions, and some without them.

My husband and I unanimously agreed that the choletas with onions tasted more interesting and were a little juicier.

But there wasn’t any big difference, maybe I didn’t put in enough onion, I don’t know. So, with or without onions, fish roe cutlets turn out delicious in any case.

Bon appetit!

PS While I was preparing the recipe for publication, the idea arose to add grated cheese to the caviar mixture, it should also be tasty, but, as they say, the smart idea comes later.

It’s spring now, so I think there won’t be any problems with fish roe, so I’ll definitely try to make cutlets from fish roe with the addition of cheese.

And the idea appeared for a reason, there is a recipe on the blog, “Chicken breast pancakes”, I just add cheese to them.

You can also use fish roe for stuffing fish, look at the recipe “Stuffed crucian carp, baked in the oven” - it turns out very tasty, I recommend it.

And if the fish is small and there is very little caviar in it, then you can simply fry it in a frying pan. How to do this, watch the video.

Elena Kasatova. See you by the fireplace.

Source:

Cod roe casserole

How to prepare the dish “Cod roe casserole”

Grind the onion in a blender, grate the carrots into it.
Add washed cod caviar to the blender (you can use caviar and milt of any white fish), and chop lightly.
Add eggs, ground coriander, salt, beat the mixture.
Add milk to blender, mix well.
Pour the mixture into a non-stick baking tray, seal with foil, and place in a preheated oven. Bake until done (about 30 minutes). Remove from the oven and let cool without opening.
Sprinkle the finished casserole with chopped dill.

Cod caviar - 1 kg.
Onion - 250 gr.
Carrots - 200 gr.
Egg - 2 pcs.
Milk - 200 ml.
Salt (to taste) - 5 gr.
Coriander - 3 gr.
Dill - 20 gr.

Nutritional value of the dish “Cod roe casserole” (per 100 grams):

Extracting caviar from fish, preparing the product

A fishing enthusiast should be able to independently process the caviar of crucian carp and other representatives of fresh water bodies. The procedure is not particularly complicated. For cooking, you should use only fresh fish that has recently been found. All operations should be carried out carefully and carefully, without touching the bile sac that is located nearby. Otherwise, the caviar can easily be spoiled by a bitter taste.

Procedure:

wash the fish under running water;
cut the belly lengthwise with a sharp knife;
we pinch the elongated shell bags with caviar with our fingers;
With a slight movement we pull them out of the cavity.

Selection and preparation of ingredients

In order to salt caviar, you need to purchase fresh crucian carp, preferably still alive. Spawning of this river fish occurs in May - June, so it is at this time that you should go shopping.

Did you know? Archaeologists, conducting excavations in the ancient cities of the Galician land and in Armenia, found salt mines, stone axes and leather bags used 3 thousand years ago to carry salt - the only food preservative at that time. Olives, cheese, meat and fish were salted in thick brine.

To remove the eggs, you need to cut the belly of the carcass with a sharp knife. Then you need to rid them of the films. The easiest way to do this is to place them in a bowl and beat them with a whisk rotating on an axis, on which they are wound. Another method is to grind the eggs through a colander.

Recipe No. 1

easily

How to cook salted crucian carp caviar at home

The process of preparing caviar for salting begins with washing the caviar sacs and freeing the caviar from the films. Crucian caviar cannot be peeled from the film with a knife, it is difficult to separate and there will be a lot of losses. The easiest way is to stir it with a knotted stick. The film tears and wraps around knots; it is removed manually.

You can gently beat the caviar with a mixer. The film is screwed onto the mixer attachment, the eggs remain intact

If you decide to pour boiling water over the caviar, then the issue of cleaning the shells is immediately removed. They will curl under the influence of boiling water and merge with the water. The caviar will acquire a beautiful bright orange color. You just have to spend more time washing and expressing. It is necessary to allow the remaining water to drain, hanging the eggs in a linen bag for several hours.

A simple way to salt caviar

In order not to bother with removing the egg shells, the caviar is poured with slightly cooled boiling water. Under the influence of hot water and stirring, the film curls up. They take it out, and the caviar is well decanted.

Then beat with a mixer. The remaining film is screwed onto the mixer whisk. Then the caviar is washed several times and the remaining shells that rise to the surface are removed. Wash until pieces of film float.

After washing, the caviar is similar in size and color to millet cereal. It is thrown onto a sieve or hung in a bag until the drops of water have completely drained.

Transfer to a cup and salt with fine salt without iodine. If you add a little salt, you get delicious lightly salted caviar, but it cannot be stored for more than two days. Therefore, add more salt and stir until a small foam appears on the surface. The eggs absorb salt and acquire a rich amber color.

It is advisable to let the caviar brew in the refrigerator for 6 hours.

How to pickle crucian caviar in brine

1. Cut the film around the caviar sacs with a knife.

2. Place all the caviar in a deep plate.

3. Pour in a hot, but not boiling, saline solution (the volume should be 2-3 times the weight of the caviar). For 1 liter of water, usually take 70–100 g of salt. The brine is boiled for 15 minutes until a salt film appears on the surface, cooled to 60°, and the caviar is poured in.

4. Stir the solution with a fork on which pieces of film are wound, remove all the shells.

5. When stirred, the caviar absorbs the salt solution and gradually swells. Keep the caviar in the brine for 10–15 minutes. By the end of the process, it acquires such a consistency that it melts pleasantly in your mouth.

Salted caviar can be served immediately and eaten with a spoon with bread. It is impossible to store for a long time, and it is impossible for the reason that this delicacy in any quantity is immediately swept away by household members from the table and from the refrigerator.

For long-term storage of caviar (2-3 months), all utensils and processing tools are sterilized. The caviar is poured with a fresh portion of brine at least three times. Let the brine drain well. Then put into jars, add 2 tablespoons of vegetable oil on top, and immediately close with lids.

Salted caviar can be stored in the freezer, but the taste of thawed caviar is not the same. It is better to keep in glass jars at a temperature close to zero.

How to diversify salting and serving

Classic salting methods without any additives are listed. You can pepper the caviar a little. The addition of ground black pepper only enhances the taste. Sometimes a little sugar, peppercorns, bay leaves, and spices are added to the brine.

Add greens (dill, onion and garlic) to the prepared salted caviar and beat until fluffy. Or when serving, mix with finely chopped onions and vegetable oil. Seasoning lovers are experimenting with their additions.

To improve the taste after salting, the caviar is immediately whipped with vegetable oil (100 g per 300 g of caviar). The oil is added gradually and often tasted. If necessary, add more salt. At the end of whipping, pour in a little lemon juice or a spoonful of vinegar.

There is an opinion that it is better to beat caviar that has been salted 2-3 days ago. For the first 10–15 minutes, beat at the highest speed of the mixer. When the mass turns white and its volume increases by 1.5 times, begin to gradually pour in the oil, then the vinegar. You can add 50 g of green onions to the mixture. Let it sit in the refrigerator for 2-4 hours.

Crucian carp caviar is salted and whipped in such a way that it overshadows the taste of red and black caviar. They spread it in a thick layer on pieces of bread and enjoy the deliciousness.

Enjoy!

Soft and juicy crucian carp caviar in a slow cooker

These caviar cutlets cook very quickly, they turn out aromatic, golden and very tasty. What attracts me to them is their small size, which is why children really like them. And I myself really love these tiny juicy one-bite cutlets. If you need to prepare a snack for your friends who are going to visit, this is also a good option.

To prepare, take:

300 g fish caviar;
1 egg;
1.5 tbsp. flour;
3 tbsp. vegetable oil;
salt to taste.

Cooking process with photos:

1. Clean the caviar mince from films and beat with a fork until smooth.

2. Turn the multicooker on to the “Frying” mode and leave for 15 minutes. This is enough to fry the specified volume of product. Pour oil into the bowl and leave to heat up.

3. Beat the egg, add to the caviar mass, add salt, add flour, stir.

Place minced caviar with a teaspoon into the multicooker bowl. Fry the cutlets with the lid closed, 2 minutes on each side.

As you can see, you can prepare a lot of delicious and varied dishes from minced caviar! Thanks to my husband’s passion for fishing, fresh fish often appears in my house. Usually I just fry it, but it’s not fun to do that all the time. That's why I'm always looking for new recipes that can be made from it. Do you have any favorite dishes made from fresh caviar or from different types of fish in general? Share, I will definitely try them and tell you about my impressions. If you liked and found this article useful, share it with your friends on social networks, I will be very grateful. Bye bye!

Crucian caviar with egg

Your family loves crucian carp caviar, but is it already tired of fried? Prepare an unusual casserole in a slow cooker. If you don’t have such a kitchen gadget, put the dish in the oven.

Compound:

crucian caviar – 0.4 kg;
egg – 3 pcs.;
sour cream with any percentage of fat content - 3 tbsp. l.;
sea salt and butter.

Preparation:

Break the chilled chicken eggs into a deep bowl.
Add a pinch of salt and start beating the eggs until foamy. To do this you will need a mixer or blender.
We prepare crucian carp caviar as described above. Be sure to wash it and drain excess liquid.
Add sour cream and seafood to the foamy egg mass.
Beat these ingredients with a mixer at minimum speed.
Grease the bottom and walls of the multicooker container with softened butter.
Spread the prepared mixture.
Set the cooking mode to “Baking”, set the timer for 40-45 minutes.
Before removing the casserole from the multi-cooker container, cool it slightly.

New breakfast dish

Crucian caviar with egg is an unusual but tasty combination of seemingly incompatible products. In just a few minutes you will prepare an airy omelette with an incomparable taste and aroma. This dish is even included in children's diets.

Compound:

0.2 kg of crucian caviar;
salt and seasonings to taste;
3-4 tbsp. l. cow's milk;
chicken egg – 2 pcs.;
2 tbsp. l. sour cream with any percentage of fat content;
butter to taste.

Preparation:

Place the washed fish eggs in a deep bowl.
Add chicken eggs.
Using a whisk, mixer or blender, beat these ingredients until smooth.
Add finely ground salt to taste.
Add cow's milk at room temperature.
Add sour cream for taste. It is best to choose a product with a fat content of 15-20%.
Mix everything thoroughly again. If necessary, season with spices or spices.
Melt butter in a frying pan or saucepan.
Pour the prepared mixture and fry with the lid closed.
Cool the omelette slightly and serve, after cutting it into portions.

A delicious dish for real men

You can prepare various dishes from crucian caviar. The only limitation is your imagination and culinary skills. If you bought fresh crucian carp, you can cook it in the oven. And if the fish is caught as a “surprise,” the dish will immediately acquire a new flavor.

Compound:

1 crucian carcass;
200 g fresh champignons;
salt and ground allspice to taste;
mayonnaise to taste;
100 g crucian caviar;
20 ml refined olive oil.

Preparation:

We clean the crucian carcass from scales.
Carefully cut the belly and remove the caviar.
Cleaning out the insides.
We wash the caviar in a sieve.
We wash fresh champignons with running water and chop them into cubes.
Place the chopped champignons in a bowl and add the fish by-product.
Add a couple of spoons of mayonnaise and mix well.
For flavor, we put sprigs of herbs inside the crucian carcass and carefully stuff the fish with the prepared filling.
Place foil on a baking sheet, preferably in two layers.
Lubricate it with refined olive oil and lay out the crucian carcass.
Place the remaining filling on top of the fish carcass.
Wrap the fish in foil carefully, without tearing it.
Preheat the oven to a temperature of 180°.
Bake the dish for about 25 minutes.
Then carefully unfold the foil and simmer the fish for another 5-10 minutes.

How to fry caviar with eggs

As in the previous recipe, we must start by processing the main ingredient. We are talking about carp caviar. We wash it and clear it of films. Salt. Place in a bowl. Sprinkle with ground pepper.

Now let's talk about how to fry caviar. We warm up the frying pan, having previously greased its inner surface with oil. We put caviar. Fry, remembering to stir. The eggs should turn pink and become crumbly.

Break two eggs into a separate bowl. Mix them with a regular fork. Add lightly fried carp caviar. Mix again.

Add more oil to the vacated pan. Let's heat it up. Now pour the egg-caviar mixture into the frying pan. Fry with the lid closed. As a result, we should get a yellow cake, reminiscent of an omelette. Caviar prepared in this way is served hot or warm, cut into pieces. Sprigs of greenery are suitable as decoration for the dish.

Cooking features

Salting crucian caviar may seem like a difficult task only to a housewife who does not have much culinary experience, but with a little practice she will be able to cope with it quickly and without spending much effort. It will be easier to get the expected result if you know and take into account several important points.

Gutting and cleaning crucian carp should be done carefully, without squeezing the fish too hard or squeezing the abdomen. Otherwise, you can damage the gallbladder, which will cause the caviar inside to become bitter, and even repeated washing of the product does not always solve the problem.
You need to wash crucian caviar thoroughly, since river fish are often infected with parasites. For the same reason, experienced housewives prefer to pickle river fish caviar using the hot method, although cold salting allows you to get a more tasty appetizer.
Carp caviar can be salted in whole “bags”, but most often it is cleared of films before salting. It is difficult to remove the film with a knife. Usually a stick with twigs is used. When stirring caviar with such a device, the film breaks and wraps around the branch. At home, you can replace the twig with a fork or even use a mixer with a dough attachment or a regular one. There are other ways to separate caviar from films, for example, using a sieve.

Recipes for cooking dishes from crucian carp caviar

All recipes describe in detail the process of preparing caviar for cooking.

Pancakes from crucian caviar

What is the best way to release caviar from the “packaging” natural film.

Options for preparing pancakes from caviar dough or stuffed with caviar. What products are added to the dough for caviar pancakes. How to make airy dough. Recipes for making pancakes with onions, milk, carrots and other ingredients, spices, herbs, herbs.

Crucian caviar cutlets

What's the best way to cook cutlets so that they taste tender? Proper preparation of eggs and minced meat, shaping and frying in oil.

Recipes for crucian carp caviar cutlets with boiled potatoes, sauerkraut, and onions. Cereal additives for minced meat - cutlets with semolina. Why is semolina breading preferable: why is it better than flour/crumbs?

Crucian caviar pancakes

How to quickly prepare caviar - excellent pancakes made from crucian caviar dough. Options for releasing eggs from film. Test preparation. Forming and frying pancakes. Recipes for cooking dishes from crucian carp caviar with green onions, carrots, semolina, mashed potatoes, pearl barley or rice porridge. Calorie content of the dish, its serving.

Crucian caviar in the oven

What dishes can be prepared from caviar by baking in the oven.

Recipes for baked caviar paste with raw and fried onions.

A variety of casseroles with cereals, white bread, dairy products:

Caviar with sour cream filling (ingredients: caviar, onion, pepper, sour cream).
Dishes of crucian carp caviar with cream (caviar, bread, egg, onion, cream).

Pie with crucian caviar

Caviar as the main ingredient for dough, which is baked in the oven. Caviar acts as a component of dough or as a filling in pies.

Ikryanitsa is a simple pie with crucian carp caviar, eggs and milk.
Delicate and airy caviar with onions, eggs, mayonnaise.
Two-layer crucian roe pie with boiled rice and spices.

Salted crucian caviar

How to quickly and correctly salt caviar so that it turns out tasty and can be stored well for a long time. Recipes for preparing crucian carp caviar at home with different salting methods. Simple salting with coarse salt or a mixture of salt and spices. How to properly salt crucian caviar in brine, what ingredients are added to the solution when wet salting caviar.

This page presents the crucian fish. Recipes for preparing dishes from it and many other types of fish can be easily found in the “Fisherman’s Kitchen” section in the top main menu of the site.

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Crucian caviar - new recipes, how to cook caviar, how to salt it, how to cook cutlets

There are so many ways to cook crucian carp: fried in sour cream, stewed in a slow cooker, stuffed in foil. But few people know how to cook the caviar of this fish. Well, let's fill this gap. We present to your attention how delicious crucian caviar is prepared - recipes.

Indeed, river fish caviar, as a rule, is rarely perceived as a culinary object. Small, inconspicuous, and the volume of this suspicious-looking product is not large. Meanwhile, with the right approach, you can get a real delicacy. So, let's see how to cook crucian caviar.

Crucian caviar pancakes

Pancakes are prepared according to the same principle as fried caviar. The only difference is that the mass prepared for frying should be similar to the dough for ordinary pancakes.

Ingredients:

crucian caviar – 300 g;
egg – 1 pc.;
flour – 2-3 tbsp. spoons;
salt, spices, dill;
sunflower oil.

Carp caviar can be used to make pancakes
. Preparation:

We thoroughly clean the crucian caviar, remove the black film and rinse well.
Beat in the egg, salt, sprinkle with spices, add finely chopped dill, stir thoroughly.
Then add flour, kneading the mixture well. The more flour there is, the larger and taller the pancakes will be. But if it is less, the taste of crucian carp caviar will be felt. Therefore, it is advisable not to overdo it. You can first add a little flour and fry one pancake. If it becomes blurry, then you should add more flour to the dough.
Heat a frying pan with sunflower oil on the stove.
Then, using a spoon, carefully place the pancakes on it.
Fry in a frying pan for 3 minutes on both sides.

The pancakes fry very quickly, so you need to not be distracted and turn them over in time.

How to properly prepare caviar for salting

What can be prepared from crucian carp caviar? Any dish, including caviar for salting, requires preliminary preparation of the product. It includes the correct removal of eggs from a fish carcass and the release of eggs from films.

At the first stage, you need to act very carefully to avoid damaging the integrity of the ovaries and getting bile into the product. There is no need to carry out any complex manipulations, just cut the abdomen and separate the sacs with your fingers from the internal cavity

The main thing is extreme caution.

The second stage is also called punching. The release of a small amount of caviar can be done using improvised means such as a sieve, colander or grater. The main thing is that the holes in them are sufficient for the passage of fish eggs, but not very large. The films of the bag are cut, and then the mass is ground through a suitable tool with holes.

detailed instructions

Step No. 1. Salt the washed caviar and sprinkle with red pepper. Transfer to a glass bowl. Place in the refrigerator for a couple of hours. Then we take it out.

Step No. 2. Remove the peel from the onion. Grind the pulp (preferably into cubes) and place in a hot frying pan with oil. Fry the onion pieces until golden brown. Then transfer them to a plate.

Step No. 3. Wash the tomato fruits with a stream of running water. Cut into not very thick slices. Lightly fry on both sides in hot oil. Remove to a plate.

Step No. 4. How to fry caviar? Now we will tell you about it. Take the caviar and roll it in salted flour. Fry evenly on all sides.

Step No. 5. Make the sauce. Fry the diced onion in a hot frying pan using oil. Add flour there. Fry for a little less than a minute. Add fish broth and cream. Salt. Add satsebeli, chopped dill, suneli hops and your favorite spices. Continue mixing the ingredients for 5-10 minutes, stirring them constantly.

Place the caviar in the center of a plate heated in the microwave. There should be tomato circles around it. And put fried onion pieces on top of the caviar. Pour hot sauce over it all.

Features of storing salted caviar

Pickling prepared using the described technology can be stored for a short time. It should be placed in the refrigerator immediately. This product must be consumed within two to three days. So, in order to enjoy delicious freshwater fish caviar, you don’t have to buy it ready-made.

Find out how to deliciously cook crucian carp in the oven.

The one prepared with your own hands will be much healthier, because such pickling does not contain harmful preservatives. Using the recipe described, you can quickly and easily salt crucian carp eggs. They turn out tender, perfect for spreading on sandwiches with butter.

What does crucian caviar look like?

Crucian carp, whose spawning is just beginning, has a convex belly. When catching and cleaning such fish, a dense yellow mass with a granular structure is found inside, filling the entire abdominal cavity. This is caviar, which can be easily removed completely, since it is enclosed in a transparent membranous shell (jastik). In this form, crucian carp caviar can be used for cooking.

When the spawning of crucian carp ends, the egg sacs are greatly reduced in size and may look like paired yellowish organs stretched along the abdomen. They contain a small amount of caviar, and it is most often not used as food.