Home Recipes Second course
Second course

Zucchini with caviar

River fish caviar pie with bread

Meatballs with caviar

 

Courgettes with caviar

Ingredients used in the recipe: 
zucchini (young) - 1 small size 
red caviar "Mystery of the ocean" - 113 g 
flour - 1 / 2 cup 
vegetable oil - 2 tbsp. l. 
salt, pepper, herbs - to taste 

Preparation: 

Tavern cut into slices about 1cm thick, add salt and pepper, roll in flour and fry in oil until a light brown crust. Fried zucchini out onto a platter, cool and at every tavern as a sandwich to put a spoonful of caviar. Caviar decorate chopped greens.

 

Casserole eggs river fish with bread

Ingredients used in the recipe: 
Milk - 100 ml 
Onions - 100g 
fresh eggs - 400g 
wheat bread - 100g 
fat - 20g 
salt - to taste 
greens - to taste. 

Preparation: 

Caviar and soaked in milk, white bread is passed through a meat grinder, add chopped onions, salt, pepper, put an even layer on the sheet, greased, baking in the oven until golden brown. Cut into portions, sprinkle with finely chopped greens.

 

Meatballs with caviar

Ingredients: 
2 onions 
2 tbsp. l. butter 
4 gherkins 
600 g minced beef 
2 egg yolks 
1 tsp. mustard 
salt, ground black pepper 
2 tbsp. l. oil 
4 Art. l. cream 
50 gr. Red caviar "Mystery of the ocean" 

Preparation: 

Bulbs, clean, cut into cubes and passivate in 1 tbsp. l. heated butter. Cool. Gherkins finely chop. Ground knead in the bowl with the yolks, onion, gherkins, mustard, salt and black pepper. Wet hands to divide a lot of meatballs. In a frying pan in vegetable oil evenly brown the meatballs. To spread on plates, lay out on each of 1 st. spoon sour cream, spread the caviar on top. Apply on the table, decorating, if desired, lettuce.