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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Fish roe is under appreciated. Shame, too, because it's packed with purest proteins, relatively low on fat and lacks that fishy smell that Americans are so scared of. It's great poached, fried, and salted raw. Ingredients:
1 lbs fresh water fish roe (typically carp), approximately 2 lumps |
1 egg |
1/2 cup bread crumbs |
1/2 tsp salt |
1/2 tsp tarragon |
pinch ground black pepper |
2 tbsp butter |
2-3 tbsp shredded cheddar cheese |
fresh parsley, chopped, for garnish |
Directions:
1. Rinse roe in cold water well
2. Dump the roe into a mixing bowl
3. Sprinkle salt over and let sit for a minute
4. Using a fork, whisk the roe until smooth and all the membranes are easily separated
5. Remove all the membranes using fork
6. Add egg, pepper, tarragon, bread crumbs
7. Mix well, until it's consistent and is about as thick as yoghurt, or waffle batter
8. Melt butter in a large skillet
9. Fold the batter out in a skillet and smooth over, forming a large pancake, about 1/2 thick
10. Reduce heat to medium low
11. Cover and cook until firm enough to be turned (about 4 minutes)*
12. Using two spatulas or wide knives, lift and turn the pie over
13. Cover and cook for another 4 minutes, or until firm
14. Turn off the heat, sprinkle cheese over, cover and let sit until cheese melts
15. Transfer onto a plate, sprinkle fresh chopped parsley
16. Serve hot with cucumber, olives, capers, tomatoes or a nice green salad.
17. * It's important to cover the pie immediately after folding out into the skillet because the little eggs tend to explode if the butter is too hot, and it messes up your stove
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