Recipe: Steamed fish caviar - a hearty, healthy and savory breakfast dish (made in a slow cooker)

In our family, fish caviar is quite often on the table - the child loves it very much. In addition, there is an opportunity to buy the freshest caviar - it is periodically and constantly sold on the market.

I saw this dish in a culinary magazine, and thanks to its simplicity, I couldn’t pass it up.

After all, fry the caviar cutlets-pancakes longer, and because of the oil they contain more calories. It is very tasty to make an omelette from caviar, but I make it more often when there is not enough caviar (for example, crucian carp caviar).

And here I have silver carp caviar, and there is quite a lot of it.
So, first I carefully wash the caviar under running water. But I do it carefully so as not to destroy the integrity of the piece. I cut the film to wash the caviar and inside. Isn't there enough there?

There is a film left on the back of the calf, which I trim with scissors as best I can.

Next I sprinkle the cooked caviar with spices and salt.
Dark or reddish ground pepper, white pepper, allspice, coriander, ground onion and garlic, nutmeg, savory, tarragon, curry, rosemary, sage, bay leaf, mustard, and marjoram are perfect for caviar. From this list you can choose your favorite spices and seasonings, or purchase ready-made “For fish” mixtures.

Because this caviar in my case is intended for a baby who is very selective with spices, I used dark ground pepper, a pinch of ground coriander, ground garlic, a little mustard powder and crushed marjoram. At first I mixed this mixture of herbs with salt, and later I rubbed it on the caviar.

To make steamed caviar, I use a multicooker-pressure cooker, but this dish can be steamed and on the stove, or the caviar can be baked in a bag in the oven.

I place the caviar in a container for steaming.

Because the pieces were quite thick, and being afraid of various parasites (I am extremely careful in this regard, at times I get senile)), I set the caviar to the “STEAM” function, “Fish” mode and 18 minutes. If the caviar is small, you can choose a time of 12-15 minutes.

The end result is these dense caviar “sausages”. They don't fall apart in your hands and are very easy to cut.

The caviar comes out fragrant, soft, and very tasty.
Can be eaten with a side dish. Potatoes, rice, pasta or vegetables will do. Can be offered to the eater as a snack. We loved this breakfast dish. A sandwich with bread and caviar “sausage” is satisfying and healthy, and the main thing is not labor-intensive.

I recommend taking a closer look at the recipe and fish caviar - a necessary product in the diet, especially for children.

Steamed crucian carp caviar in foil

Ingredients
Step-by-step preparation of steamed crucian carp caviar in foil
Video recipe

Apart from crucian carp meat, carcass caviar is highly valued for its taste and nutritional value. Now there are a huge number of recipes for making caviar from any fish: sea, river, ocean and even exclusive breeds. It is clear that fish caviar contains a large amount of nutrients, vitamins, amino acids, etc. Nutritionists say that any fish caviar contains all of the substances listed above. At the same time, dishes made from river fish caviar are tasty and healthy. Most housewives choose ordinary recipes and tasty fish, focusing on affordable cost and satiety. One of the most beloved fish breeds, which are widespread among housewives, is crucian carp. It lives in rivers and is famous for its excellent taste. Now let’s add plenty to the daily menu and steam crucian carp caviar in foil.

Read also: Snack “With vodka” recipe

You can buy fish caviar at any fish store that sells the freshest carcasses. Or you can collect it yourself. For example, having bought crucian carp, fry it, and select the caviar and freeze it. And when the required amount has accumulated, defrost it in the refrigerator and prepare a tasty dish. Ready-made steamed fish roe can be consumed on its own or used to make some dish: salads, appetizers, sandwiches, etc.

Calorie content per 100 g - 105 kcal.
Number of servings - 150-200 g
Production time - 30 minutes

Ingredients:

Crucian carp caviar - 150-200 g
Seasoning for fish - 0.5 tsp.
Mustard - 1 tsp.
Salt - a pinch or to taste
Soy sauce - 1 tbsp.

Step-by-step preparation of steamed crucian carp caviar in foil, recipe with photo:

1. Place crucian carp caviar in a fine sieve and wash under running water. Place it on a board and dry with a cardboard towel. Cut a sheet of about 20*20 cm from a roll of foil and place the caviar.

2. Pour soy sauce over the caviar, brush with mustard, season with salt and fish seasoning.

3. Wrap the foil in an envelope, tucking all the edges so that nothing leaks out.

4. Place caviar in foil in a sieve, which is placed over a pan of bubbling water. At the same time, make sure that the boiling water does not come into contact with the sieve. Caviar must be steamed.

5. Cover the crucian caviar in foil with a lid and steam for about 10 minutes. Keep the pan over medium heat so that the water boils moderately without violent bubbling. Serve the finished appetizer to the table, either warm or chilled. It's delicious in any form.

Watch also the video recipe on how to savory stew fish roe.

Caviar recipes

River fish roe pancakes fried with sour cream

You bought river fish, but it turned out to have caviar? Naturally, caviar can be fried or boiled together with fish, but it is better to prepare the most delicious pancakes - caviar. In this recipe they are fried from ide caviar. To get the dough of a suitable mixture, add to the caviar.

Crucian caviar cutlets fried in a frying pan

Cutlets made from the freshest crucian caviar are not only tasty, but also healthy. For contrast, in addition to the usual set of goods, chopped dill is added to the caviar mass. It makes caviar cutlets even tastier. .

Fried crucian caviar in a frying pan with onions

Frying fresh or frozen crucian caviar is quite easy. The recipe for fried caviar couldn't be simpler! The main thing is to carefully clean it from the film. Fried onions and a piece of butter will add a special rich taste to the finished dish. Shall we try? .

Crucian caviar fried with eggs in a frying pan

From fresh or frozen crucian caviar you can prepare an unusual dish reminiscent of an Italian frittata. To do this, just mix the peeled crucian caviar with slightly beaten eggs and fry in a frying pan until done. Fried on a plate.

Ikryaniki – pancakes made from crucian carp caviar

From the caviar of river fish - crucian carp, pike, carp - you can prepare an appetizing dish - caviar. Ikryaniki are pancakes or small cutlets made from eggs. To prevent the pancakes from being dense, add flour or semolina, potatoes or fresh cabbage to the caviar.

Silver carp caviar “Impeccable”

At the end of summer and in autumn, you often come across fish with a lot of caviar. One silver carp can contain approximately 1-2 kg of caviar mass! The recipe for salting caviar is very good: this recipe produces medium-salted caviar. It can be stored in the refrigerator for approx.

Fried crucian caviar

When ready-made dishes are on the table - fried crucian carp and caviar, the caviar is eaten first. There are no difficulties in making the freshest crucian caviar. The recipe is so simple that anyone can fry caviar. .

Pike-perch caviar fried in batter

The freshest pike perch caviar can be prepared very quickly by simply breading it in a mixture of flour, salt and pepper, and frying it in vegetable oil until golden brown. It is important not to keep the caviar on the stove for too long, so as not to dry out the caviar. .

Carp stuffed with caviar and breadcrumbs

For this dish you need to purchase or catch a huge carp with caviar. Why carp and not carp? Therefore, its caviar mixed with breadcrumbs, onions and fragrant herbs will go into the filling.

section: Stuffed fish

Pike-perch caviar

pike perch caviar, onion, sunflower oil, vinegar, salt, pepper, parsley (finely chopped)

section: Fish appetizers, Caviar recipes

Lightly salted caviar

caviar, water, salt, vegetable oil, green onions.

section: Salted and marinated fish, Caviar recipes

Pike caviar

section: Salted and marinated fish, Caviar recipes

Pike caviar

pike (caviar, fresh), onion, vegetable oil, vinegar, pepper, salt

section: Fish preparations, Caviar recipes

Fried crucian carp and caviar with sour cream sauce

crucian carp, caviar (pike perch, crucian carp and carp), sour cream (low-fat), leek (greenish part), dill, sea salt, pepper

section: Fried fish, Caviar recipes

Fried pike perch caviar with onions

pike perch caviar, onions, dill, vegetable oil (for frying), salt,

section: Caviar recipes

Pike perch caviar in batter

pike perch caviar (unpeeled), flour, egg, dark pepper (ground), salt, vegetable oil (for frying),

section: Caviar recipes

Freshly salted pike perch caviar with fried potatoes

pike perch caviar (unpeeled), salt, sugar, lemon juice, vegetable oil, potatoes,

Steamed fish caviar: recipe with photos

CAVIAR ON A SANDWICH
Once they invited us to visit, among the light snacks on the table there were sandwiches with pollock caviar with mayonnaise (sold in a glass jar in the store). My sister really liked it, and so did I. Here I remembered that I had spring sorozhka in the freezer and decided to make something similar from sorozhka eggs. (later caviar of bream, carp, and crucian carp was prepared using the same method. I didn’t like the pike perch).

Let's begin!
For production, we will need fish with caviar from the above listed breeds. Let's look at the example of a fence with step-by-step photos. But first I’ll outline one point.
When making caviar, it is necessary to take certain precautions, the fact is that fish often get sick and some sores cannot be found by appearance, but it is completely possible to contract some kind of infection such as opisthorchiasis! Therefore, before salting or making caviar, I freeze the caught fish in the freezer for at least 3 days at a temperature of -18, this is enough for all the infection invisible to the eye to disappear! And so, after defrosting, we clean the fish, carefully separate the caviar, wash and sift it, separating the film.

We use a fine sieve for this. Then we rinse the eggs with cool water a couple of times, this will help get rid of the bitterness if we suddenly damaged the gall bladder here and there while cutting the eggs. Next, pour boiling water over the caviar and leave for a few minutes. After this time, drain the water using an even finer sieve through which the caviar does not fall through.

We mix the resulting caviar with mayonnaise, but we do not mix it using the store-bought method, where there are three caviar in a spoonful of mayonnaise, but on the contrary, there is not enough mayonnaise and there is a lot of caviar!
Salt the resulting mixture to taste and let it cool one hundred percent! That's it, the caviar is ready! I can’t say how long such caviar can last in the refrigerator, because I always ate it within a week, or even earlier. If the caviar is not scalded, then it is better to store it for no more than 3 days. Of all the fish listed above, I personally liked the caviar of the sod and bream the most.

We have some fish left.
We cut off the fins, tails and heads, and twist the cap in a meat grinder with bones twice.
If the fish is very large, then you should remove the bones so as not to break the gears of the meat grinder. Add a little lard to the purchased minced meat (if lard is not acceptable, then add the crumb of the loaf soaked in milk), onions, pepper, salt, and spices to taste. Break the egg into the purchased minced meat and fry the cutlets over medium heat until cooked. After frying, put all the cutlets in a pan, pour half a glass of water and put the pan on the fire. After 15 minutes, the cutlets will become soft; you can serve crushed potatoes or hot pasta with soy sauce and grated cheese as a side dish. I assure you the dish will turn out excellent and you will not regret the time spent preparing it.
Bon appetit!