Cod caviar recipes. Cod caviar salad: a variety of cooking options. Sandwiches with cod caviar paste

Lazarus Saturday is approaching, the day when it is customary to cook dishes from caviar (well, naturally, the main caviar day in gastronomic terms)). Several recipes, options, (the answer to the question "why there are super small pots 50 and 100 ml") and a couple of photos under the cut...

Baked caviar

Lazarus Saturday is approaching, the day when it is customary to cook dishes with caviar in honor of the holiday, we decided to lay out very simple options for baked caviar. A good addition to sandwiches and pancakes with caviar. Seasoned serving (for example, in pots)), this is a very presentable dish that can to treat guests and please their own, fairly starving fasters :) .

CAVIAR BAKED. IKRYANIKI. 4 OPTIONS.

Caviar is "caught" in two ways. First and the best way, this is when caviar turned out to be in fresh fish (carp, carp, pike ..). The second way is when you come across freshly frozen caviar (cod, as in this particular recipe) in the store. The recipes below are suitable for both fresh and frozen caviar.

Sometimes, culinary friends wondered for what purpose there are pots (cast iron, steel or ceramic) with a volume of only 50 ml or 10 ml. So, just for this. For roasting caviar.)

COOKING SCHEME.

MAIN PART.

Rinse the caviar, while trying not to damage the ovary (the film in which the caviar is enclosed).

If cod caviar is frozen, then it should be thawed beforehand. (If the ovules are damaged, then rinse them at the stage when the caviar is not completely thawed, let the water drain, then place in a bowl, use a fork to fish out the ovaries from the caviar).

Put the washed caviar in nasito and let the water drain. Using a knife, penetrate under the film, make cuts along and, further, with two fingers, squeeze out the caviar with your right hand, holding the left ovary (film). Release the caviar from the films.

Stir caviar with a fork in a bowl.

Caviar in ovaries, on the right, ovaries freed from caviar

Caviar freed from ovaries and fried onions

On the left, caviar with onions (unfried), on the right, minced meat with bread

There are many variations of roasting caviar (you can simply fry it in a pan and make small pancakes, which are called caviar). Below are 4 options. In all cases, it must be remembered that the caviar must be baked or fried, as evidenced by a change in the color of the caviar. You still need to check the readiness individually (everyone has different ovens), for which you pull out the form with caviar, pierce it with a fork in the very center and see if the caviar has changed color, is it ready. Time depends on the size (depth) of the form. For reference, caviar in a 250 ml pot (see "pots" in the photo), baked at 220-225C, will be ready in 40-50 minutes. In small caviar pots, with a volume of 50 or 100 ml, it will be ready earlier.

№1 CAVIAR BAKED WITH ONION. The easiest and fastest option.

For 500g caviar. Onion (about 200g), chop the onion very finely, mix with caviar, salt, season with black pepper, add 4 tablespoons of cold water. Grease the forms with refined sunflower oil and fill them with minced caviar. Forms with a volume of 250 ml bake for 40 to 50 minutes at a temperature of 220C. Bake 50 ml molds for about 25 minutes.

№2 CAVIAR BAKED WITH ONION AND BREAD. One of the best options.

For 500g caviar. Onions - 2 pieces of medium size (about 200-300g), chop into small cubes, fry in refined sunflower oil (see photo). Crumb of dried white bread (250-350 g), chop and mix with caviar and onions. Season with salt and pepper. If the bread is completely dry, then it is worth lowering it into cold boiled water and squeezing it slightly (!) and add it to the minced meat. Put, as in this case, on portioned pans with a layer of no more than 1 cm (cover the pans with lids or foil and bake at 220C for 20 (or a little more) minutes (if in 250 ml pots, then the time is 40-50 minutes).

№3 CAVIAR BAKED IN SOUR CREAM OR HARD CREAM. Very tasty option.

For 500g caviar. Onion 200-300 g, cut into small cubes (can be raw, but fried in oil is better), mix with caviar, add sour cream or thick rustic cream. The amount of sour cream or cream is very variable! In this case, almost a glass (250 ml) of thick sour cream was taken for 500 g of caviar. Salt, season with black ground pepper. Bake at 220C in 250 ml pots for about 40-50 minutes.

The version with cream and onions is very tasty and beautiful.

№4 CAVIAR BAKED WITH BREAD, CREAM, EGG YOLK.

For 500 g of caviar. Onions - 200-300g, chop into small cubes (it is better to fry in oil), add the dried crumb of white bread - 250g, the yolk of 1 raw egg and 2-4 tablespoons of sour cream or heavy cream. Salt to taste, season with black pepper. You can fry in the form of pancakes, you can bake in pots (if the pots are 250 ml, then bake at 220C for 40-50 minutes). (Not the best option according to the authors of the post!).

REMARKS.

Instead of bread, you can add 2 tablespoons of semolina to minced caviar, in which case, minced meat should be placed in the refrigerator for at least 30 minutes so that the semolina swells. You can add 2-4 tablespoons of flour, which you first fry a little in a pan until creamy. However, the bread option is the best.

Minced caviar (if flour, semolina or bread is added to it) can be cooked in a pan in the form of small pancakes (it’s lazy for the authors of the post to fry - it’s easier and better in forms).

You can cook scrambled eggs with caviar.
Photo No. 1 only in 250 ml pots

General photo, a little gloomy)

Fish caviar is considered a delicacy. A variety of dishes are prepared from it. Cod caviar is especially popular. We will consider recipes for making sandwiches and snacks with her today. And also we will figure out how to pickle such caviar correctly.

Of course, the easiest way is to buy ready-made caviar, its assortment in supermarkets is quite wide. But we cannot always be sure of the quality of such a product and that it is not a fake. In addition, salting cod caviar on your own is quite simple.

Caviar in cod, as well as in other fish, is located in a separate cavity, called the ovary. Between them you will see a thin film. It must be divided before salting the caviar. In factories, special sieves are used for this, but at home, the delicacy can be salted in ovaries. The main thing - remember that they are quite tender and easy to damage.

Compound:

• 140 g cod caviar;
• 1-1.5 st. l. salt.

Attention! Choose coarse salt!

Cooking:

1. Boil 300 ml of filtered water in a saucepan.
2. Pour the salt and stir until the sediment sinks to the bottom.
3. Pour the resulting solution into a glass dish.
4. We spread the yastyk with caviar, leave it for five minutes.
5. Then we begin to gently mix the caviar. Since the water is hot, the film will easily peel off.
6. If the eggs cannot be separated from the film the first time, repeat this procedure. Just don't let the caviar sit in the water too long or it will become tough.
7. Loosen the separated yastyki, this will help to finally detach the film.
8. Then we put the ovaries in a sieve and shake it. Thus, the film will settle.
9. We will transfer the caviar to any convenient glass container and send it for storage. Ready!

On a note! You can store cod caviar for no longer than three days in the refrigerator!

Caviar delicacy in a hurry

Fried cod caviar is a real delicacy that your household will appreciate. It turns out quite oily, so serve it in in large numbers And of course with a side dish.

Compound:

• 0.5 kg cod roe;
• 4 tbsp. l. refined vegetable oils;
• 2 eggs;
• 2 tbsp. l. bread crumbs;
• 50 g freshly squeezed lemon juice;
• salt;
• ground pepper.

Advice! You can supplement the taste of caviar with spices - dried parsley, coriander, garlic, cumin and sage. Just mix them with breadcrumbs.

Cooking:

1. Put the caviar in a colander and rinse.
2. Then we put the caviar in a saucepan and fill it with filtered water. The liquid should just cover it.
3. Add salt and bring everything to a boil on the middle level of the burner. Cook until the caviar turns white.
4. We spread the caviar in a colander, and when the liquid drains, cut it into pieces.
5. Pour the breadcrumbs into one container, and beat the eggs into another.
6. Heat refined vegetable oil in a frying pan. You can use butter instead.
7. Dip each piece of caviar in the egg mixture and then in the breadcrumbs.
8. Fry the caviar on both sides until a beautiful brownish-golden hue.
9. We shift the caviar to a paper towel and leave for five minutes to get rid of excess fat.
10. Before serving, sprinkle caviar with lemon juice and sprinkle with ground pepper.
11. And you can serve it on toast with vegetables.

Festive snack

For the holiday, you can cook a salad with cod caviar and eggs. Serve it in tartlets for a beautiful and original appetizer. And you can cook it in just a matter of minutes.

Compound:

• 0.3 kg of cod caviar;
• 1-2 tomatoes;
• 3 eggs;
• mayonnaise;
• 8-10 tartlets.

Cooking:

Sandwiches occupy a special niche among cod caviar dishes. They will be a great alternative to their counterparts with red caviar. Economical, tasty and satisfying!

Compound:

• 50 g cod caviar;
• 2 eggs;
• 30 g of softened butter;
• 4 pieces of black bread;
• greenery;
• blend of peppers;
• 1 tsp refined vegetable oils.

Advice! For sandwiches, choose lightly salted punched caviar cod.

Cooking:

On a note! On hastily you can make simple sandwiches with cod caviar. Combine pickled chopped onion with caviar and mayonnaise. Stir and spread the resulting mass of bread slices. And on top, decorate the appetizer with dill sprigs.

Unusual cutlets

You can cook unusual cutlets from cod caviar. They are very tasty and filling. Try it and you will definitely like this dish. And their secret is in a lot of fresh greens.

Compound:

• green onion;
• 2-3 garlic cloves;
• parsley;
• dill;
• basil;
• 250 g cod roe;
• 4 tbsp. l. ground crackers;
• 150 g of sifted flour;
• 1 tsp cumin;
• ground pepper;
• olive oil.

Cooking:

Soup with capelin caviar

Club sandwich with seafood for breakfast

Club sandwiches are from America. These are sandwiches made from toast, cooked poultry or bacon, plus tomato slices, iceberg lettuce, and mayonnaise-like sauce. They were first served at the end of the 19th century in one of the clubs in New York. We're not in the US, and we have our own take on sandwiches. This time - marine look .

Seafood Club Sandwich

Snack cake Napoleon with capelin caviar for the festive table

Snack Cake Napoleon

Dishes with cod roe

Fish soup with caviar dumplings for those who prefer soups with solid dressing

If you have fish broth, consider that you have fish soup. Just a few steps and it will be ready. For a change, add cod caviar dumplings to it. See the recipe.

Fish soup with caviar dumplings

Cauliflower casserole with cod roe for experimenters

Sometimes random and strange at first glance combinations turn out to be very interesting and harmonious. In this case, we tried to combine cauliflower, egg-sour cream filling and cod caviar in one dish (see recipe). This is, of course, an amateur dish, but we liked it both hot and cold. Especially if you serve it with sour cream and finely chopped dill.

Cauliflower casserole with cod roe

Crispbread with cod liver and caviar for buffet

Here is a very easy appetizer. It can be served as a canapé for a buffet table, or you can cook it for a festive table. All ingredients are available and everything is prepared for one and two. If desired, you can serve a mix of caviar and cod liver on toast or baguette pieces, adding halves of cherry tomatoes and quail eggs - a heavier bread base will withstand additional ingredients. See the recipe.

Crispbread with cod liver and caviar

Dishes with pike caviar

Bruschetta with cottage cheese, pike caviar and quail egg for breakfast

Bruschetta with cottage cheese, pike caviar and quail egg

Spreads of fish and pike caviar for a snack

This is a three in one recipe. Here three different spreads, which can be served with bread, rolls, baguette, tortillas, chips, Belgian puffy waffles, pancakes and other bread and flour base.

Spreads of fish and pike caviar

Dishes with slightly salted herring caviar

Lightly salted herring caviar pate for connoisseurs of natural taste

Herring oil is sold in stores. It varies in quality and taste. Our pate also made from butter and herring caviar of weak salt, only its quality and taste you determine yourself. It can be made saltier by adding, for example, a couple of drops of soy sauce, or colored by adding carrot juice. The main thing is a reasonable and correct base!

Lightly salted herring caviar pate

Sandwich with herring caviar according to the recipe of A.P. Chekhov

In supermarkets, we rarely pay attention to jars of herring, cod, pollock, haddock caviar, because we don’t know what to do with it except just spread it on bread. The classics of Russian literature come to our aid. Anton Pavlovich Chekhov in the story "Wedding with the General" gives an excellent idea of ​​\u200b\u200busing inexpensive caviar - cook wonderful caviar with it sandwich !.

Sandwich with herring caviar

Potato salad with herring caviar dressing for the whole family

Potato salad with caviar dressing

Ingredients:

• cod caviar - 700 g;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• lemon juice- 2–3 tbsp. l.;
• vegetable oil (if long-term storage is planned) - 2-3 tbsp. l.

Cooking method:

1. Free the caviar from the ovaries (special bags in which caviar is located). To do this, cut the ovary lengthwise and carefully remove the caviar into the pan with a knife.

1. Add salt and sugar. Stir the caviar with a silicone spatula.

1. Pour in the lemon juice and keep stirring.

1. Pour the caviar into a clean jar, cover with a lid and place in a saucepan with cold water, which is then sent to the stove for the purpose of pasteurization. It is necessary to heat the water to about 70 degrees, and then turn off the fire and wait a bit and light it again. The meaning of the technique is to ensure that the caviar is heated at a temperature of about 70 degrees for about 100-120 minutes. During this time, everyone will die. harmful organisms.
2. The cooled jar of caviar is placed in the refrigerator for 2 hours.

1. If you plan to store the dish, pour vegetable oil on top.

1. Caviar can be served on slices of whole grain bread, crispbread or egg slices with greens.

A little secret: if you mix ready-made caviar with herbs and cottage cheese, you get a delicious pasta for sandwiches. You need to cook the dish in porcelain, wooden, earthenware or glassware, but not in metal. Store caviar in a dry, clean, preferably glass container with an airtight lid.

Expert opinion

Certified Dietitian. Work experience 5 years.

Nutritionist advice. Cod caviar is rich fatty acids Omega-3 and is shown to everyone who dreams of maintaining vascular health and preventing heart disease. It is a source of vitamins A,, which, moreover, are well absorbed. Caviar is recommended as an additional source of protein, which is better absorbed than meat and has a shorter digestion cycle. Suitable for children and diet food.

Like other high-fat foods, caviar should not be consumed uncontrollably. The standard portion for an adult who is not losing weight is 50-60 g per day. The product is contraindicated in persons with hypertension and various diseases of the gastrointestinal tract.

The average consumer is most likely familiar with canned cod roe - it is most often found in stores in this form. Passionate fish eaters probably know how to dry, smoke, salt, fry, bake cod roe in a dozen different ways. Start studying recipes with cod caviar in this section, maybe you will find something new and interesting))

In canned caviar, the calorie content of cod caviar is 179 kcal per 100 grams. Proteins, fats and carbohydrates - 19, 11, 1 grams, respectively. In its raw form, it will be 115 kcal, and proteins-fats - 24 and 0.2 grams. As you can see, this product can be safely considered an ideal source of animal protein. And maybe it would be worth at least once to try, say, pickle it yourself. Especially since it only requires 2 ingredients.

Most often "NAME_CATEGORY" occurs in recipes with these five products:

Any caviar, and cod caviar will not be an exception, has a beneficial effect on the metabolic process in the human body, normalizes blood pressure, corrects heart function, prevents blood clots in blood vessels, strengthens bones, nourishes gray matter cells of the brain (which, if not develops, then supports intellectual abilities ), enhances immunity, frees from toxins and poisons in the body. The thyroid gland loves caviar, which means that the work of the latter improves with regular consumption of this product.

Just like any other caviar, you can cook different dishes from cod caviar: sauces, pates, minced meat. Before cooking, raw caviar should be prepared. To do this, it is soaked for some time in a hot saline solution. After that, unnecessary films are removed, filtering the liquid through a sieve, and the caviar is shaken well so that the eggs separate from one another for a while.

It is advisable to immediately start cooking dishes from cod roe after this procedure. But you can also keep it in the refrigerator - no longer than three days.