We usually cook either meat cutlets or fish ones. But not every housewife decides to combine these two ingredients in one dish. Today's post is dedicated to a unique recipe for cutlets based on beef and capelin roe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sometimes it happens that there is nothing to cook dinner from. It seems that there is both meat and a fish product in the refrigerator, but there are so few of them that it is not possible to cook a full dinner. But if you collect all the products together, then you can prepare a complete dinner for the whole family. That's what I did today: I used beef and capelin caviar. On the basis of these products, excellent cutlets have turned out. To taste, they are somewhat similar to caviar and meat cutlets.
Instead of capelin roe, you can use any roe of other fish. For example, when you clean a carcass and find caviar in it, do not throw it away. Put the caviar in a bag and send it to the freezer. Thus, having collected a little caviar, you can cook both an independent dish and combined with other products. The taste of the food will depend, of course, on the type of fish from which the caviar is taken. Well, as a meat component, there are also no boundaries for experimentation. Any meat can be made that is in the refrigerator. A step-by-step recipe with a photo described below will help you to cook cutlets from meat and fish caviar.
- Caloric content per 100 g - 180 kcal.
- Servings - 10-12 pcs.
- Cooking time - 30-40 minutes
Ingredients:
- Beef - 300 g
- Capelin caviar - 200 g
- Eggs - 1 pc.
- Cumin - 0.5 tsp
- Dry mustard - 0.3 tsp
- Salt - 0.5 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step-by-step preparation of beef cutlets and capelin roe:
1. Wash the meat, peel off the film, cut off excess fat and pat dry with a paper towel. Set the grinder with medium wire rack and pass the beef through it. Add capelin caviar to the twisted meat. Place it in a fine iron sieve and wash it under running water. Leave for 2-3 minutes to drain excess liquid.
2. Pour the raw egg into the food.
3. Season them with salt, ground pepper, dry mustard and cumin. If you wish, you can add any aromatic herbs and spices to taste.
4. Stir the minced meat to distribute the food evenly. If you wish, you can add any additional products here, such as semolina, twisted onions, potatoes, a couple of tablespoons of flour, etc. This will only make the cutlets more satisfying.
5. Place the pan on the stove. Splash in vegetable oil and heat well. Since the minced meat will turn out to be a little watery, you will not be able to form cutlets with your hands. Therefore, take it with a tablespoon and put it in the pan, giving the product an oval or round shape.
6. Fry cutlets on one side over medium heat until golden brown. Then turn over to the reverse, where bring the cutlets until cooked. It usually takes no more than 7 minutes to fry them on each side. Therefore, watch out for them so as not to overcook.
Serve ready cutlets hot with any side dish or fresh vegetable salad.
See also a video recipe on how to cook cutlets from river fish caviar.
