Fried carp caviar
Composition / ingredients
3
servings:
Cooking method
First, thoroughly clean the caviar from capillaries and other waste. Then add plenty of salt to the caviar and, if desired, sprinkle with spices. Mix thoroughly. In a preheated frying pan, fry the finely chopped onion in vegetable oil until transparent.
Add more vegetable oil (caviar absorbs it quickly) and put the caviar to the onion. During the roasting process, the caviar must be constantly stirred with a spatula. When the mass turns dark orange, turn off the heat, transfer the carp caviar to a plate and add a piece of butter, salt and pepper, mix. You can serve it as an appetizer, as an independent dish and as a side dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Carp caviar - 124 kcal/100g
