Frozen fish flounder caviar. How to cook flounder caviar - delicious recipes at home

Flounder today is a fairly common type of commercial fish, and it can be seen in one state or another (fresh, frozen, fillet) on the shelves of supermarkets and specialized stores. Well, and, of course, purchase. It often happens that when we buy this fish, we also get, so to speak, in the form of a bonus, and flounder caviar. And it is not at all necessary to throw it away along with the other entrails. How to cook several delicious dishes from flounder caviar will be discussed in our article.

Let's fire!

The best cooking method, according to many experienced chefs, is frying. Fried flounder caviar - very tasty. This is a hearty, acknowledged delicacy. It can be served as a separate dish or combined with other ingredients.

Fried flounder caviar turns out to be very tender. By the way, variations in its preparation are also available. For example, batter can be chosen at will, showing your culinary imagination. It can be flour, dough or sour cream, even sesame seeds or oatmeal.

Fried flounder caviar at home

In preparing the dish, we need caviar in the amount that you "got" from the fish, as well as:

flour;
"Fish" spices;
juice of half a lemon;
a mixture of peppers.

For frying - vegetable oil (refined, not salad oil). And you can start cooking.

Cooking sequence

Cooking this dish is simple:

In a suitable container, combine flour with ground peppers and spices for cooking fish. Stir until smooth.
We wash the flounder caviar, salt and, adding the juice squeezed from half a lemon, place in a separate bowl. Mix gently.
Roll each piece of caviar in breading (here flour with spices plays its role, but, as mentioned earlier, you can use batter, bread crumbs, sesame seeds, and flakes).
Heat the cast-iron pan well and pour in the oil (quite generously, about a finger thick). We are waiting for it to warm up well, and spread the flounder caviar.
Fry it in vegetable oil on each side until golden brown. We take out with a slotted spoon, allowing excess fat to drain.
Put the finished dish on a flat plate, which we cover with a paper napkin or kitchen towel, so that the excess oil is completely gone. And then we transfer it to a serving container.

Fried caviar is best served hot or warm, along with appetizers and salads. You can also choose a suitable side dish: boiled rice, stewed vegetables or mashed potatoes.

Salt?

It’s very interesting, what does the salted flounder caviar taste like? Simply amazing! And the preparation is quite simple: you only need to take three ingredients, and in the end you will get a delicious appetizer for a festive or everyday table!

In terms of consistency, perhaps it is a little dry, so it can be attributed to the so-called dry salting. But these are all details and nuances, the main thing is that it turns out deliciously.

It is good to spread caviar on a sandwich, make sushi / rolls with it, you can decorate ready-made salads with it, and you can just eat it with a spoon, after all! To cook at home, if you are lucky and the purchased flounder is with caviar, you will need:

actual caviar;
crystal salt;
a mixture of ground peppers (you can just take black pepper).

Cooking is easy!

First of all, remove the film from the product. We spread the caviar, prepared, washed and peeled, in a deep bowl or in a container with a lid.
We generously fill the product with salt mixed with ground black pepper (the amount of hot ingredient is calculated according to personal preference).
Stir gently so as not to disturb the structure of the caviar.
Close the lid and remove the refrigerator.

How long the dish to withstand is up to you. If you want to get "young", that is, slightly salted flounder caviar, then one day will be enough. If you prefer that the dish is well saturated with salt, then the product should be kept for three to five days. This will be enough to get a completely finished product.

By the way, it can be stored in the refrigerator for a long time, only the excess salt must be removed. But usually it does not reach such a long storage, and home or guests eat the dish immediately after cooking - within a few days. Bon appetit, everyone!

For many hundreds of years, seafood and fish have been considered the most useful and nutritious food that can enrich the body with all the necessary vitamins and microelements. On the shelves of modern stores, you can see a large number of goods that were mined in rivers, seas and oceans. Among the huge assortment of delicacies, few buyers pay attention to an unusual fish with a strange shape - flounder.

Professional chefs recommend not to walk past the counters with this product and, if possible, purchase it. In this fish, not only meat is tasty and healthy, but also caviar, which is widely used for cooking. In culinary collections, you can see a large number of original and savory dishes that will decorate not only a home dinner, but also festive events.

Description

Flounder is a predatory fish that has a flat shape and two eyes on one side. The most favorable fish habitat is the Okhotsk, Barents, Black and Mediterranean seas. Even young housewives, who rarely buy something like this, will be able to find out an unusual fish product. This fish contains vitamins and trace elements not only in fillets, but also in caviar.

The color of fresh caviar is red, and the diameter of the eggs depends on the size of the fish.

Flounder caviar is extremely nutritious, its vitamin and mineral composition is rich in the following elements:

proteins;
Omega-3 and 6;
fats;
protein;
unsaturated fatty acids;
folic acid;
lecithin;
vitamins of group A, B, C, PP, D, F, E;
molybdenum;
sodium;
iron;
potassium;
calcium;
fluorine;
selenium;
magnesium;
phosphorus;
zinc.

Flounder delicacy has a distinctive feature - quick and easy assimilation by the body. 100 grams of caviar contains only 100 calories. People who use various diets, monitor their weight, need to take into account the fact that a fried product has a significantly higher calorie content than dried or salted.

The ratio of proteins, fats and carbohydrates is in the following proportion - 12 grams / 5 grams / 2 grams.

Useful properties and contraindications

Regular use of this product has a beneficial effect on the human body and benefits it. Let's list the main useful properties of flounder caviar:

strengthening the immune system;
increased efficiency;
normalization of the central nervous system;
prevention of the development of diseases of the cardiovascular and circulatory system;
recovery of the body after prolonged use of drugs and past viral diseases;
regeneration of skin cells and mucous membranes;
activation of the brain, memory and attention;
normalization of body weight;
increased visual acuity;
acceleration of metabolic processes in the body;
restoration of the structure of the bone skeleton after injuries of varying severity;
prevention of the development of anemia and anemia;
prevention of the development of rickets in children;
normalization of cholesterol levels;
restoration of reproductive functions.

Like any other product, flounder caviar has a number of contraindications:

allergic rashes;
disruption of the endocrine system;
kidney disease;
rapid increase in muscle mass;
individual intolerance.

A product that was grown in polluted water bodies with hazardous and toxic substances that accumulate not only in fillets, but also in caviar can cause harm to the body. Particular attention should be paid to the quality of the product consumed by women during the period of gestation and feeding of children with breast milk.

It is strictly forbidden to eat stale or spoiled fish. Cooked meals can not only cause disorders of the digestive system, but also provoke poisoning of varying severity.

Cooking use

To prepare tasty and healthy dishes, you need not only to know the delicious recipe, but also to choose the right product.

Flounder caviar is a delicacy that is very rarely found on the market as an independent product. Professional chefs recommend purchasing whole fish and extracting caviar from it.

In order to choose a fresh product, you need to know a few secrets:

lack of mucus and white plaque on the surface of the skin;
the presence of a pleasant iodine aroma without a specific and poisonous odor;
lack of mechanical damage;
quick restoration of the structure of the skin after mechanical pressure;
the color of the gills is crimson.

Experienced housewives recommend purchasing fish only in specialized stores that purchase goods directly from manufacturers and have all the established quality certificates and permits. It is strictly forbidden to purchase a product on spontaneous markets where goods are sold without documents and in violation of all sanitary standards.

Flounder caviar is a versatile product that can be either an independent dish or a tasty and savory addition to salads, cold snacks, sandwiches and as minced meat for tartlets. The product can be fried, baked, salted and dried.

For more than one year, a traditional and favorite dish has been salted caviar, which experienced housewives cook on their own at home. You can saline both caviar from fresh fish, and from freshly frozen. The salting process has a very simple technology and consists in adding salt to the prepared caviar. To store the product, you must use glass containers with sealed lids, which are placed in the refrigerator.

Salted caviar should not be stored for more than one week. You can make sandwiches, rolls and sushi from the finished product, as well as decorate various dishes that have already been prepared.

The fried product is a versatile snack that can be eaten hot as well as cold. The most original taste indicators are possessed by caviar, which was covered with batter before frying. Each housewife can choose the ingredients for batter independently, depending on the gastronomic preferences of family members.

To prepare a traditional fried dish, you need to take flour, refined vegetable oil, lemon, salt, fish spices, as well as black and allspice. Cooking technology consists of several stages:

mix of flour, pepper and spices;
raw product processing;
adding salt and lemon juice to caviar;
roll each piece in a mixture of flour and spices;
heating a frying pan with vegetable oil.

The roasting process takes a few minutes and ends when both sides are crispy.

A fried dish can be garnished with boiled rice, stewed vegetables, mashed potatoes, or a variety of fresh salads.

Poor environmental conditions and poor quality of products have led to a significant deterioration in the health of the population. Medical workers observe the emergence of dangerous diseases not only in adults, but also in children. Nutritionists and experts in healthy and balanced nutrition recommend that residents of large cities change their diet and eliminate the use of fast food. Homemade food is a guarantee of longevity and prevention of the development of dangerous diseases.

Every person's daily diet must contain fresh vegetables and fruits, high-quality meat, dairy products, and always seafood and fish. Experienced housewives recommend giving preference to simple dishes that retain a large amount of vitamins and minerals.

Natural products will help prevent the development of dangerous diseases and become a reliable assistant in the fight against various diseases. One of these products is flounder caviar, which can replace artificial vitamin complexes and biological additives.

You will learn more about how to fry flounder caviar in batter in the following video.

There is very little fat in flounder - about 3%, or 3 g for every 100 g of product. 100 g of raw fish meat contains about 83 kcal, protein content - 15 g, water - 80 g. At the same time, flounder serves as an excellent source of nutrients and useful substances:

valuable amino acids;
Omega-3 fatty acids;
vitamins - A, E, B vitamins, nicotinic and pantothenic acids;
mineral substances - most of all in the flounder of iodine, phosphorus and cobalt.

Thus, flounder dishes are not only very tasty - they do not contain a lot of fat and are easily digested, therefore they are suitable for dietary nutrition and nutrition for weakened patients who need to recuperate. Of course, this does not apply to fried flounder: if boiled fish contains about 100 kcal per 100 g, then when frying, the calorie content of flounder increases to 200-250 kcal.

There are many recipes for flounder dishes: stewed, fried, baked, dried. This fish is very tasty, with tender white meat and a small amount of small bones, very beloved by many (one drawback is its smell when frying). Svetlana Burova offers her step-by-step photo recipe for cooking fried flounder with caviar:

Fried flounder with caviar and mashed potato garnish

I want to bring to your attention a simple recipe for delicious fried fish that my sister cooked, the flounder turned out to be quite tasty and extremely very caviar.

For a fried flounder recipe you will need:

Flounder - 1.5 kg.
Salt and pepper to taste.
Flour - for rolling the fish.
Vegetable oil - for frying flounder and caviar.

For garnish:

Large potatoes - 6-7 pcs.,
Milk - about 1 glass
Butter - 50 gr.

How to cook fried flounder

We wash and clean the fish thoroughly, we had a large flounder without a head and without intestines,

so we just pulled out the caviar and fried it separately.

If your flounder has a head, then it needs to be gutted: put the fish with a bright belly on a cutting board, the intestines will be on the right side - next to the head. Just open the abdomen, take out the intestines, if there is caviar, then caviar. The flounder head can also be removed. Rinse the fish thoroughly.

We divide a large carcass of flounder into portioned pieces,

salt and pepper each to taste. Small flounder can be fried whole.

Dip each piece in flour and fry

until fully cooked (until golden brown) on both sides in a preheated pan with vegetable oil.

The cooking time will take approximately 10 minutes.

Salt the caviar of flounder, roll in flour and fry until tender.

We have mashed potatoes as a garnish for fish. While we fry the flounder, we set to boil the potatoes in salted water until cooked. Drain the water, fill the potatoes with milk, add butter and grind well so that there are no lumps. Mashed potatoes can be made with a mixer, it turns out to be very airy.

When the fried flounder and caviar are ready, place them on a serving plate with mashed potatoes.

Fried flounder according to this simple recipe is juicy and delicious. During fasting, you can boil potatoes whole or in pieces, or use vegetable broth or soy milk to make mashed potatoes.

Flounder baked in the oven

Oven-baked flounder recipe:

Peeled flounder meat should be grated with salt and placed in a baking dish.
Add butter at the rate of 50-70 g per 1 kg of fish.
15-20 minutes bake at 180 degrees.
After that, sprinkle the meat with lemon juice, add parsley on top, lemon sliced in circles and a little more butter.

Bake until the dish is fully cooked - usually enough 5 minutes.

If you make a vegetable pillow of potatoes with vegetables for flounder, then when baked in the oven, the juices released from the fish will make the taste of vegetables unforgettable.

Flounder stewed with vegetables

Rub the flounder meat with salt and pepper, roll well in flour and fry on both sides.
... Fry also diced bell peppers and onions, transfer them to a saucepan.
... Add chopped tomatoes, cover with water, or better with fish broth and bring to a boil.
... Add fried flounder and garlic, simmer over low heat.

Boiled potatoes will be a good addition to this dish.

How to cook flounder caviar

The easiest way to cook is salting. To get delicious salted caviar, you need:

clean it from films;
add salt to taste, you can also sprinkle caviar with pepper;
put caviar in jars;
put the jars in the refrigerator, you can eat the resulting dish in a day.

You can also fry caviar:

make breading - mix flour and salt in a plate, if desired, add spices;
salt caviar and sprinkle with lemon juice;
roll in breading and fry until golden brown on one side, then on the other.

Thus, making a delicious dish from flounder is not difficult at all, for this it is enough to cook it according to one of the simple recipes. Some difficulties may arise during cleaning of this fish, however, here, with some experience, there are no problems.

Fried flounder and its fried caviar

Fried whole flounder is an excellent fish, pleasing both with a decent size and taste. The bones in it are large, so you can eat this fish without much fear. And if you find caviar in it, then you can also fry it.

Composition

1 flounder per serving

Medium flounder - by number of servings;
Flour for breading - 2-3 tablespoons for 2-3 servings;
Salt to taste;
Turmeric - oh, 5 teaspoons (optional, for color)
Ground allspice or black pepper - to taste;
Vegetable oil for frying;
Lemon.

How to cook

1. How to clean a flounder

Cut off the head and fins with scissors.
Remove scales from the white side of the flounder (some types of flounder do not have scales on this side).
Turn the fish dark side up. Cut the skin near the tail and, helping yourself with a knife, pull off the dark skin from the fish;
Cut the abdomen with scissors, rinse. If there is caviar, remove it.
Dry the peeled flounder.

Flounder (light side)
The dark side of the flounder
Pulling the dark skin off the flounder

2. Breaded and fry the flounder

Mix flour, salt, pepper, turmeric.
Heat vegetable oil in a frying pan. Dip the fish in flour and fry over medium heat until golden brown. Fry caviar in the same way.
Sprinkle the finished fish with lemon juice (lightly).

Serve fried flounder with herbs and vegetables. And, best of all - with mashed potatoes. Flounder is also good with fresh black bread.

Bon Appetit!

Flounder caviar is a great home-cooked cold appetizer. Punched caviar is called because it is rubbed through a sieve (screen). This is done to separate the eggs from the ovary tissues. Then the caviar is mixed with salt. The result is a delicious meal that can even decorate a festive table. Caviar has a rich terracotta color and will look very beautiful in transparent, for example, crystal dishes. It can also be served on croutons or butter slices of white bread.

Ingredients

fresh flounder caviar
sea salt

How to cook flounder caviar

On a note

If you want to increase the shelf life of caviar, add preservatives to it. For 1 kg of ready-made caviar, you will need 1 teaspoon of glycerin and 2 aspirin tablets. Moreover, the tablets must be crushed and dissolved in 1 tbsp. a spoonful of cold boiled water. Caviar salted with preservatives can be stored in the refrigerator for several months.
You can make your own screener. Make a frame with a side of about 30 cm from wooden strips. Tighten the frame with tulle with meshes of about 3 mm. And be sure to pour boiling water over before use.
In this way, you can salt caviar and other fish species, with the exception of sturgeon and red fish.