CookEat Recipe
Russian-Style Caviar Rissollettes
Small egg-noodle half-moons filled with caviar, coated in egg and breadcrumbs and fried until golden.
Method
Steps
Step 1
Spread the half pound of sifted flour on a clean work surface and make a well. Break in three whole pasteurized shell eggs, add one saltspoon of salt and the tablespoon of cold milk. Mix by hand for about ten minutes, until a very thick noodle dough forms.
Step 2
Rest for five minutes on a lightly floured surface. Roll the dough out to about three times its starting size and rest for another five minutes. Roll thinly to about the thickness of a half-dollar coin, using the coin only as a visual comparison away from the food, then rest for five minutes.
Step 3
Keep the caviar refrigerated until filling. Cut as many rounds as possible with a two-inch pastry cutter. Beat the separate whole shell egg. Lightly moisten the edges of each round with a little of this same egg, put half a teaspoon of caviar in its centre, fold in half and seal the edges firmly.
Step 4
Lightly dip the folded pastries in the remaining beaten egg and roll in plain dry breadcrumbs. Heat enough corn oil for deep frying to 350 F in a suitable deep pan or fryer. Fry in small uncrowded batches, controlling the oil heat, until golden and the dough is fully cooked through, with each parcel reaching 74 C at its thickest centre.
Step 5
Drain well on a clean draining surface. Arrange on a hot dish lined with a clean folded napkin and serve promptly.
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