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My husband is an avid fisherman, since childhood he fished with his father and therefore knows everything not only about bait and bait, but also about how to cook fish deliciously. Nobody has ever thrown away the caviar;
Today my husband brought home two flounders, bought at the market. We safely fried and ate the fish, but we made cutlets from caviar (there was quite a lot of it). The caviar is very fine-grained, dense, well, just perfect for cutlets.
So, the onion needs to be chopped very finely, you can use a blender. Add it to the caviar along with one egg. It is imperative to build, pepper and mix.
Further, you can add either flour or semolina to the caviar. We add semolina, mix and leave the container with the resulting mass in the refrigerator for several hours. The semolina swells and, as a result, the cutlets will turn out to be very lush.
Now that the caviar and semolina have "made friends", you can start frying the cutlets. Due to the fact that the caviar is quite dense, it keeps its shape well and does not spread over the pan.
Cutlets need to be fried for 3-4 minutes on each side over medium heat.
Ingredients:
caviar of any fish 250 grams
egg 1 pc
onion 1 pc
semolina 2-3 tablespoons
salt, pepper to taste
What do you cook from caviar?
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