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Ingredients for the preparation of cutlets from capelin caviar
- Capelin roe 300 g
- 2 eggs
- Flour 1/3 cup
- Vegetable oil 50 g
- Salt to taste
- Ground black pepper to taste
- Main ingredients
- Serving 2 servings
Inventory:Crockery, Stove, Frying pan
Preparation of cutlets from capelin caviar:
Step 1: Process caviar.It is necessary to process caviar carefully, because small eggs are so easily damaged, and this will affect the taste of cutlets. Carefully release the eggs from the films, we will not need them. We rinse the eggs with running clean water and put it in a deep plate. Using a fork lightly beat it, trying not to break the eggs, the remainder of the films will be wound on the plug - we can safely remove them.
Step 2: Beat the eggs and cook the minced roe.Eggs need to be divided into squirrels and yolks, and separately beat with a fork, both (we do not need thick foam). Add salt and whisk again. Mix caviar, proteins, yolks and add flour. Mix the mixture so that a homogeneous mass is obtained. You can add spices, but try so that their taste does not interrupt the taste of caviar. By consistency, the stuffing for caviar cutlets will resemble dough for pancakes. If you want the cutlets to be more magnificent, you can add soda, slaked vinegar or citric acid on the tip of the knife.
Step 3: Fry the caviar cutlets.Lubricate the frying pan with vegetable oil, and spread the prepared minced meat in the form of cutlets on it with a spoon. Fry on both sides until cooked. You can also stew the finished patties in a cauldron under the lid, adding a little water and bay leaf for a greater flavor.
Step 4: Serve the finished caviar cutlets.Ready roe is served hot, as a standalone dish or as an addition to a side dish, with sour cream or sour cream and greens sauce. A simple vegetable salad is good. Enjoy your meal!
- - Instead of flour, you can use small, clean semolina. Less calories - more benefits.
- - Capelin caviar can be replaced with any small caviar of another fish.
- - If desired, finely chopped onions can be added to the minced meat.