Caviar pancakes made from fish roe. Ikryaniki or caviar pancakes

Fish roe makes delicious and appetizing caviar pancakes, pancakes or cutlets. And if you have never tried such a dish before, I strongly recommend that you take a closer look at this recipe.
Recipe contents:

Many people believe that cutlets come only with meat or fish. However, if you read the cookbooks of experienced cooks, you will see that they are prepared from absolutely anything. For example, cutlets come from lentils, mushrooms, potatoes, carrots, bananas, beets and many other products. Today I want to tell you a recipe for delicious caviar pancakes, which are made from fish roe.

You can use any fish roe that you like best. You can also make assorted dishes. You can buy the caviar itself in the store, or you can collect it yourself to the quantity you need. For example, we bought fresh carp, fried the fish, and froze the caviar. After a while, they bought capelin, carp or pike and did the same. And when you have the required amount of caviar, then prepare the pancakes.

The taste of these pancakes is quite unusual. But they have one drawback - very often they turn out dry. To fix this, add sour cream or cream to the dough, then the cutlets will become more tender and juicy. It is also impossible not to note the benefits of this dish. Caviar contains a lot of omega fats and proteins, which are so necessary for our body.

• Calorie content per 100 g - 157 kcal.
• Number of servings - 20 pcs.
• Cooking time - 20 minutes

Ingredients:

• Any caviar - 400 g
• Sour cream - 150 g (it is better to use fatty)
• Eggs - 1 pc.
• Soy sauce - 2 tbsp.
• Mustard - 0.5 tsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - 1/5 tsp. or to taste
• Vegetable oil - for frying

Making caviar from fish roe

1. If you have frozen caviar, then defrost it first. This must be done naturally without using a microwave oven, so as not to trace it and it does not start to cook. Then the product will be completely spoiled. In addition, with the natural defrosting method, the caviar retains maximum taste and benefits.

2. Beat the eggs, season with salt and pepper, and add soy sauce.

3. Using a blender, beat the mixture until smooth. The dough will turn out to be too liquid, but don’t let this scare you, this is how it should be, the pancakes stick very well in the pan.

4. Heat a frying pan with vegetable oil and pour in the dough using a tablespoon. It will spread along the bottom on its own, taking on a round shape. Set the heat to medium and fry the pancakes for literally 1-2 minutes. They set instantly, so you shouldn’t move away from them to avoid burning. As they fry, they change color, becoming orange, sunny and bright.

5. As soon as they set the crust, immediately turn them over to the other side and cook for the same amount of time - 1-2 minutes.

Caviar pancakes or pancakes (cutlets) made from river fish roe are a very tasty appetizer. The most important thing is that caviar is very healthy and when cooked it does not lose its taste. Any river fish caviar is suitable as a base; I used carp caviar; silver carp, carp or any other fish will also work. In addition to the method I used (I simply bought fish for cooking that had caviar in it), you can separately purchase the caviar itself. It is usually sold in the same place as fresh fish. I recommend it to all fish lovers.

Ingredients

• 350 gr. river fish caviar
• 1 chicken egg
• 1-2 tbsp. lie flour
• 4-5 tbsp. lie vegetable oil
• salt to taste
• ground black pepper
• onions optional

Preparation

1. Rinse the caviar and place in a container. Beat with a fork. At the same time, carefully remove the films, which will easily separate from the caviar during whipping.
2. Beat in the egg, add flour, salt, pepper and mix everything well until smooth. If you wish, you can add finely chopped onions.
3. Heat vegetable oil in a frying pan and spoon out the resulting caviar mass with a tablespoon.
4. Cover with a lid and fry over low heat on both sides until golden brown.
5. Ikryaniki can be served either warm or cold. As a sauce, you can use what you like best: creamy or garlic sauce, sour cream or regular ketchup.

Fish roe pancakes (video recipe)

Bon appetit!

Caviar is not only the main ingredient for appetizers on a festive table. It opens up new culinary opportunities for connoisseurs of home cooking. This is a wonderful product that has a wide range of exclusive dishes. Sauces, baked goods, first and second dishes, casseroles, pickles, cutlets, pancakes are made from it. In addition, regular consumption of this product will replenish the body with many useful substances (fluoride, calcium, vitamins A, PP and group B), and you will always have strong and healthy teeth, bones, nails and beautiful hair.

But the high cost of this product does not allow it to be on the table often, unless on holidays. However, this does not apply at all to river fish caviar, which is not inferior in healthiness to red or sturgeon caviar. Therefore, if you want to please your family with an unusual, tasty and healthy dish, then caviar - small pancakes or cutlets made from fish roe - will be a great solution.

Nowadays, caviar pancakes are cooked extremely rarely. Although the recipe is very old, one might even say it is a classic one. My mother used to cook them often when I was a child, but now I remembered them by chance. I bought river fish and when cutting it I found a sufficient amount of caviar. At first I thought about salting it, and then I decided to remember the past and make pancakes from fresh caviar. In addition to this method of obtaining caviar, you can purchase it separately in places where fresh fish is sold (crucian carp, carp, perch, pike, carp, silver carp) and prepare delicious cutlets from fish caviar. If you got too little caviar from the fish and plan to replenish its reserves next time, then take care of its proper storage. Freeze the caviar by placing it in the refrigerator for a couple of days under film or placing it in the freezer in a plastic container.

Egg pancakes from fish roe are prepared very quickly and simply. They turn out appetizing, bright, beautiful and very tasty. But there is one small nuance in their preparation. If you cook them yourself, without adding any ingredients, then simply fried caviar will turn out quite dense. Therefore, all kinds of juicy products are added to the dough: sour cream, cream, mayonnaise, twisted onions or cabbage, etc. These components of the dish will dilute the dryness of fish roe, and the cutlets will become more tender and soft.

Fish roe caviar, recipe with photo

Ingredients

Caviar of any fish – 300 g
Eggs – 1 piece
Sour cream – 3 tablespoons (or cream)
Vegetable oil - for frying
Soy sauce – 1 tablespoon (optional)
Salt, pepper, fish seasoning - to taste

Preparation

1. To make cutlets from fish caviar, you need to properly prepare the caviar itself. We will remove all partitions, capillaries and films from the caviar. Place it in a sieve and rinse under running water. Leave it in until all the liquid drains away. Then put it into a bowl for mixing minced meat and add sour cream.

2. Pour in soy sauce, beat in an egg, season with spices and salt.

3. Using a blender, we will beat the caviar until it becomes a homogeneous, smooth mass, so that all the eggs are broken up as best as possible. If there is no such device, then before adding the remaining ingredients to the caviar, grind it through a sieve or pass it through a meat grinder a couple of times.

4. Place the frying pan on the stove, add a little vegetable oil, and heat it well. Since the dough is very liquid, you won’t be able to form the pancakes with your hands. Therefore, we will take a tablespoon and pour the dough into a hot frying pan. It will spread over the surface, taking a round shape.

5. Pancakes are fried very quickly, literally 2-3 minutes on each side over medium heat. Therefore, do not move away from them so as not to burn. As it cooks, the dough will change color, acquiring a beautiful and appetizing bright orange hue.

6. Serve the finished caviar with sour cream, garlic or fish sauce, or with all kinds of gravies. River fish caviar cutlets can be consumed either warm or chilled.

Since childhood, I have loved cabbage (fresh or pickled) stewed with river fish caviar, usually with carp caviar - a dish popular in any Don village. Despite the simplicity of preparation, it will delight any gourmet. When I come across caviar fish, I carefully collect the caviar, store it in the freezer, and when a decent amount has accumulated, I stew it with cabbage. And today I was incredibly lucky, my friends sent me carp caviar from Taganrog, a lot of it and the freshest! So for lunch we have cabbage with Cossack caviar. And there will be more left.

Compound:

• White cabbage - 600 grams
• Onion - 1 piece
• Carp caviar – 300 grams
• Vegetable oil for frying - 3 tablespoons
• Tomato paste - 1 tablespoon
• Spices (bay leaf, coriander, dill seeds, ground black pepper) - to taste
• Salt - to taste, about 2 teaspoons

How to cook Cabbage with carp caviar Cossack style

Caviar cooks very quickly, so we start simmering with vegetables. Finely chop the cabbage and cut the onion into half rings. If desired, you can add carrots grated on a medium grater.

Chop the onion, shred the cabbage

Heat 2-3 tablespoons of vegetable oil in a deep bowl, add onion and cabbage and simmer over medium heat, stirring occasionally. When the cabbage becomes soft, add salt and spices.

Salt, add spices

Stir and add tomato paste.

Add tomato paste

Cabbage with carp caviar in Cossack style is often prepared from sauerkraut, then there is no need to add tomato. Rinse the carp caviar with running water, remove the films and beat with a fork.

Prepared carp caviar

When the cabbage (either fresh or pickled) is completely ready, add caviar. Stir with vegetables and simmer over medium heat until the caviar acquires a pleasant pinkish-orange color. As soon as all the caviar becomes the same bright color, cabbage stewed with carp caviar in Cossack style is ready. Do not overheat; if you cook for a long time, the eggs will become as hard as poppy seeds.

Add caviar, simmer until color changes

Stewed cabbage with Cossack caviar is ready.

Stewed cabbage with carp caviar

If you haven't tried it yet, try it, it's a real delicacy. Cossack-style cabbage stewed with caviar is good as a main course and as a cold appetizer.

Stewed cabbage with caviar

Tender, aromatic and airy with a crispy crust will not leave any fish lover indifferent. Any caviar, both sea and river fish, is suitable for their preparation. Most often they are prepared from the caviar of carp, carp, silver carp, pike, catfish, that is, from large fish, which have plenty of it.

Today I will show you how to quickly and deliciously prepare silver carp caviar pancakes. Despite the fact that raw caviar does not have a very aesthetic appearance, pancakes made from it have a beautiful golden yellow color.

Ingredients for silver carp caviar fritters:

• River fish caviar – 400 gr.,
• Sour cream – 2 tablespoons,
• Eggs – 1 pc.,
• Flour – 1 glass,
• Spices and salt to taste,
• Vegetable oil

Caviar pancakes or caviar pancakes - recipe

Place silver carp caviar or any other caviar into a bowl. Remove all thick films and membranes from it. By the way, silver carp caviar has, well, a lot of coarse veins, so I additionally rubbed it through a colander with large holes.

In a bowl with caviar, place sour cream and onions, grated on a fine grater.

Beat in the egg. If you need to cook lean without an egg, then it is most often replaced with two tablespoons of semolina. Add salt and spices.

Mix the mixture thoroughly with a fork. A blender is not suitable for making caviar, as it will simply crush the already delicate eggs.

Add wheat flour and mix the dough again.

The consistency of the dough for caviar pancakes should be as thick as regular pancakes. Try not to have any lumps of flour in the finished dough.

Use a tablespoon to scoop out the dough and place small pancakes in a hot frying pan with sunflower oil.

They fry very quickly. Literally in a matter of minutes the bottom is covered with a golden brown crust. Once you notice that the bottoms are completely cooked, flip them over to the other side.

The photo shows that they are ready silver carp caviar They turned out airy due to the eggs and sour cream. They are served immediately hot to the table along with a light salad or sauce. And as a sauce, sour cream, ketchup and even Tartar sauce work well with them. Fresh caviar can be frozen in the freezer for long-term storage. During defrosting, such caviar will be a little watery, but it also makes no less tasty pancakes. Enjoy your meal. I also recommend preparing