Recipe: Fish roe omelet - with sour cream in a frying pan - an ideal children's menu dish

Recipe: Fish roe omelet - with sour cream in a frying pan - an ideal children's menu dish

My child loves fish caviar, so when I see the freshest caviar on the fish counter, I take it without hesitation.
This time we caught the caviar of a large silver carp, weighing about a kilogram. For an omelet, 150-200 grams, fried in a small frying pan, is enough for an adult. A child will eat such an omelet in two sittings, or share it with his mother

So, as you have already figured out, the main ingredient of such an omelet is the freshest fish roe.
In my case, the fish is river. For me personally, the most disgusting and time-consuming procedure of all production is “cleaning” the caviar from various films and veins (I’m being picky here).
Step 1. After the caviar is painstakingly washed and cleaned, I add two eggs, salt and mix everything carefully.

Step 2. Add 3-4 tablespoons of milk.

Step 3. I also put 2 tablespoons of sour cream there. In this case, it was low-fat 15% sour cream from the store.

Step 4. After mixing the mixture, pour it into a frying pan heated with butter.
Specifically butter. This way the omelette will acquire the most tender taste. But if you fry it in refined sunflower oil, there will be no failure) You can also add spices that you prefer, including a mixture for fish.
Herbs and garlic are coming up. But my dish was for a baby, and he doesn’t really respect spices and herbs yet. Close the omelette with a lid and cook for 10-15 minutes.
To get a crust on top, I turn the omelette over and fry for a minute. This is what comes out delicious:

I will note not only the speed of preparation of this dish, and the excellent taste properties, but also the usefulness of fish caviar. In addition, I consider an omelet for a baby to be a higher quality product than the same caviar fried in flour.

I highly recommend including this dish in the children's menu.

I wish you creative success and inspiration!
Thank you for your attention, Zoya

Omelet with crucian caviar: top 7 recipes

If the gate from the garden leads to the lake bridge, fish delicacies in the kitchen cannot be avoided. Especially if men are not alien to the love of fishing rods, and the lake is rich in crucian carp. Omelette with crucian carp caviar can be made in different ways: with milk, water or sour cream; fried, stewed in the oven or Russian oven; with vegetables or flour.

This egg and fish dish is always an occasion for spiritual communication at the table. Was such a strange mixture really an ordinary, unremarkable everyday food for the ancestors? Why didn’t my great-grandmother even recognize crucian carp as edible if they didn’t flutter under the knife? What other fish was found in the nearby lake and what was cooked from it? It's time to tell stories worthy of attention to children and grandchildren...

Preparation of goods

Usually, with a constant catch of small fish, there is not enough caviar to fry it and feed the whole family or to prepare pate in larger quantities. But for an omelette, this option is just right. Moreover, the films that remain in abundance from small prey take a long time and are difficult to remove. Making a milk breakfast will completely remove the bitterness from the films.

Frozen eggs are also suitable for this dish. To prevent them from “floating” during defrosting, the process must take place in the refrigerator. By the way, defrosting under these conditions also helps large caviar. If it is moved from the freezer to the top shelf of the refrigerator, it will remain in good presentation.

The choice of dairy ingredients depends on the preferences of those who gather at the table. Milk will make your breakfast airy and light, cream will make it rich and rich in calories, and sour cream will give an unusual sourness to a familiar dish.

Dry seasonings and herbs will help vary the usual taste of the egg consistency. It all depends on the imagination of the housewife and the harvest in the garden. You can add white pepper and oregano, basil and dill, parsley and tarragon to the pan. The main thing is that everything is in crushed form.

It is worth remembering that eggs from domestic chickens will never compare with those sold in the store, if only because the process of their formation occurs before your eyes? You correctly understand what the laying hens ate and how you get the freshest food from the shelf on the refrigerator door. What options can be prepared from the usual list of ingredients?

7 omelettes with caviar

A true housewife has no restrictions on the number of options: improvisation at the stove is always fraught with the emergence of new dishes. But it’s good to have a base in stock with which you can experiment. 7 types of caviar omelettes are completely enough for such an approach.

Traditional

The usual omelet for everyone is supplemented only with crucian carp caviar. All other components are always at hand. To create a deeper taste, you can add herbs. Pepper will give it some heat.

• crucian caviar – 150 g;
• eggs – 2 pcs.;
• milk 2.5% - 50 ml;
• salt - a pinch;
• a couple of sprigs of basil, parsley, tarragon;
• vegetable oil – 1 tbsp.

Break the shell and add the contents to the milk.

Mix with fish product and add salt. You can mix with a fork, whisk or immersion blender.

Heat a frying pan on fire. An omelet with crucian caviar will stick to a cool surface in a matter of seconds. Lubricate with sunflower oil. It is better to cook breakfast under the lid so that it steams moderately.

When the omelette “sets”, pour chopped herbs on top. It’s best to throw in the basil for decoration, while the parsley and tarragon go into the frying pan.

Ready-made caviar dries out the omelet. To create the most tender taste, cherry tomatoes cut in half with a drop of mayonnaise will help.

With sour cream

The version containing sour cream comes out close to pancakes. You can fry the omelette on both sides, like a pancake. Or you can put “hot” on the raw side: cilantro, green onions or mushrooms. Wrap the half and fry on both sides additionally.

• caviar – 150 g;
• chicken egg – 2 pcs.;
• sour cream – 40 g;
• milk – 70 ml;
• salt - a pinch;
• vegetable oil – 1 tbsp.

Mix the products and pour into a heated and greased frying pan. It can be replaced with tea with unfavorable cream. Usually sour cream omelettes are seasoned with snow-white ground pepper.

On the water

People with intolerance to dairy products should not deny themselves a morning omelet with crucian carp caviar. A frisky dish of 4 ingredients will be a beautiful start to your new day.

• small fish caviar – 150 g;
• filtered water – 500 ml;
• chicken eggs – 5 pcs.;
• salt - to taste;
• lean or olive oil – 1 tbsp;

Mix all the prepared ingredients with a whisk. Heat the pan over medium heat. Cooking under the lid.

With flour

This option is similar in mixture to pancakes. It is better to mix the products with a blender until the flour is completely dissolved. The fishy note will be most pronounced if the caviar is lightly fried at first.

• caviar – 150 g;
• chicken egg – 4 pcs.;
• milk 2.5% - 60 ml;
• wheat flour – 30 g;
• greens (dill, cilantro) – 50 g;
• salt - a pinch;
• vegetable oil – 1 tbsp.

Mix eggs, sour cream, milk, salt and flour in a container with an immersion blender. Fry the caviar in oil for almost 3-4 minutes. Pour the sour cream mixture on top and sprinkle with chopped herbs. Simmer under the lid until done.

With vegetables

The dryish taste of an omelet with crucian carp caviar can be softened and complemented by vegetables. You can serve them separately, as a tenderloin or completely. This option is suitable for tomatoes and cucumbers. Onions and carrots are added while frying the omelet.

• caviar – 150 g;
• chicken eggs – 3 pcs.;
• milk 3.2% – 350 g;
• onion – 1 head;
• carrots – 1 medium;
• vegetable oil – 2 tbsp.

Fry the onion in oil until golden brown. Separately fry the carrots grated on a small grater. Mix with the rest of the ingredients and pour into the hot frying pan again. Close the lid and let it simmer until done.

With semolina

Semolina here acts as a flour substitute. The result will be the most airy and affectionate. The only condition is that the semolina must be given 15 minutes to soak in milk.

• caviar – 250 g;
• chicken egg - a couple of pieces;
• semolina – 2 tbsp;
• milk 2.5% – 100 g;
• salt, white pepper - to taste;
• vegetable oil – 1 tbsp.

Pour semolina into milk warmed to room temperature. After a quarter of an hour, add other products. Place in a bowl and turn on the blender. Heat a frying pan, grease with oil and bake a fragrant breakfast.

In the oven

Previously, when this version was simmered in an oven, the dish was called drachena. Now my grandmother’s name has been forgotten, but the recipe remains popular. The stove was transformed into an oven, the milk moved into plastic packaging, and the cast iron gave way to heat-resistant glassware.

• caviar – 200 g;
• testicle – 4 pcs.;
• milk – 150 ml;
• white pepper - to taste;
• salt - to taste;
• vegetable oil – 1 tbsp.

Combine all the ingredients, mix and pour into a greased glass form. Close the lid and place in an oven preheated to 175 degrees. Manufacturing time: 35-40 minutes.

Conclusion

No one will argue that the most delicious dishes are usually simple in preparation. Omelet with crucian caviar is brilliant proof of this. Try to treat your loved ones or guests to such a breakfast without revealing the secret of its creation. Why is the omelette so shaggy? Why is it filled with elusive summer memoirs and melts tenderly on the tongue? Give them a chance to guess: believe me, it's not that easy!

Omelette with river fish caviar

The caviar of river fish, such as crucian carp, perch, carp, is usually finely divided, making sandwiches with it is delicious, but not entirely comfortable: it is watery, it slides off the oil. It's better to make it in tartlets. And it’s even better, or at least more unusual, to create an omelet with such caviar. Have you tried it? So give it a try! I had crucian caviar. The crucian carp was caught big, about 150 grams of caviar came out.

Ingredients for “Omelette with river fish caviar”:

• Fish caviar / Caviar (I used crucian carp caviar) - 150 g
• Chicken egg - 6 pcs
• Wheat flour / Flour - 1.5 tbsp. l.
• Milk – 50 ml
• Cilantro - 1 bunch.
• Salt - 1 tsp.
• White pepper - 1/2 tsp.
• Vegetable oil (for frying, you can replace it with butter) - 1 tbsp. l.

Production time: 30 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Omelette with river fish caviar”:

Chop the cilantro not very finely.

If possible, release the eggs from the film.

Mix with a whisk until smooth and free of lumps. The omelette dough will turn out watery - that’s how it should be.

Heat vegetable or butter in a frying pan. Pour the omelette into the frying pan with a ladle, like pancakes, so that the batter is moderately distributed throughout the frying pan and so that the pancake does not come out too thick.

Fry over medium heat.

When the top of the omelette begins to dry out, sprinkle with cilantro and use a spatula to carefully fold it in half. Fry for about another minute on each side until the omelette browns.

Place the finished omelette on a plate, garnish with herbs, garnish with vegetables (I used salted ones) and serve with black bread.
Bon appetit!

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Omelette with river fish caviar

The caviar of river fish, such as crucian carp, perch, carp, is usually finely divided, making sandwiches with it is delicious, but not entirely comfortable: it is watery, it slides off the oil. It's better to make it in tartlets. And it’s even better, or at least more unusual, to create an omelet with such caviar. Have you tried it? So try!

I had crucian caviar. The crucian carp was caught big, about 150 grams of caviar came out. Before you start cooking, it’s better to try to get rid of the film. There are many methods for this. In villages, housewives have special devices for this, similar to an ordinary sieve, and they also use an ordinary colander. I tried to get rid of the film using a sushi stick: I simply stirred the caviar with it for a long time, in the end most of the film remained on the stick. Perhaps not a 100% effect, but a tangible one. And if you didn’t succeed, it’s not a failure, the caviar will fry, and you simply won’t feel this film in the finished omelette.

So, a recipe for an omelet with river fish caviar.

What is necessary?

• crucian carp caviar (carp, perch) – 150 g
• chicken eggs – 6 pcs.
• flour – 1.5 tbsp. l.
• milk – 50 ml
• cilantro – 1 small bunch
• salt – 1 tsp.
• white pepper – ½ tsp.
• vegetable oil – 1 tbsp. l. for frying (can be replaced with butter)

What to create?

1. Chop the cilantro not very finely.
2. If possible, release the eggs from the film.
3. Break the eggs.
4. Add flour.
5. Pour in milk.
6. Mix with a whisk until smooth and free of lumps. The omelette dough will turn out watery - that’s how it should be.
7. Heat vegetable or butter in a frying pan. Pour the omelette into the frying pan with a ladle, like pancakes, so that the batter is moderately distributed throughout the frying pan and so that the pancake does not come out too thick.
8. Fry over medium heat.
9. When the top of the omelette begins to dry out, sprinkle with cilantro and use a spatula to carefully fold it in half.
10. Fry for about another minute on each side until the omelette browns.
11. Place the finished omelette on a plate, garnish with herbs, garnish with vegetables (I used salted ones) and serve with black bread.
12. Omelette with river fish caviar is ready.