Rum_Pirate
Well-Known Member
What is the best way to cook roe?
Roe
- Thread starter Rum_Pirate
- Start date
[2068]
...
275'C for 10 hours.
Wrap it in foil.
Seal in a pedal bin liner.
Wrap the pedal bin liner in a large black bin liner.
Put it in the bin.
Wrap it in foil.
Seal in a pedal bin liner.
Wrap the pedal bin liner in a large black bin liner.
Put it in the bin.
flyingscampi
Well-Known Member
I'm not too keen on roe either 
I googled this recipe from the BBC Food page though
Ingredients
4 slices cod roe
2 tbsp plain flour
2 tbsp oil
2 eggs
pitta bread
Method
1. Dip the slices of cod roe in flour.
2. Heat the oil in a large frying pan and fry the cod roe until crisp. Remove and drain on kitchen towels.
3. Heat the oil in a frying pan and fry the eggs. Remove and keep warm.
4. In the same pan, fry the pitta bread in the oil until golden.
5. To serve, place the fried eggs on top of the pitta bread and top with the crisp cod roe.
I googled this recipe from the BBC Food page though
Ingredients
4 slices cod roe
2 tbsp plain flour
2 tbsp oil
2 eggs
pitta bread
Method
1. Dip the slices of cod roe in flour.
2. Heat the oil in a large frying pan and fry the cod roe until crisp. Remove and drain on kitchen towels.
3. Heat the oil in a frying pan and fry the eggs. Remove and keep warm.
4. In the same pan, fry the pitta bread in the oil until golden.
5. To serve, place the fried eggs on top of the pitta bread and top with the crisp cod roe.
Rum_Pirate
Well-Known Member
I cooked some last night from freshly caught fish (5 hours earlier).
Frying pan in hot olive oil. Eaten with a squeeze of fresh lime.
The recipe you provided sounds nicer. Will certainly give it a better appearance for presentation.
Thanks
Frying pan in hot olive oil. Eaten with a squeeze of fresh lime.
The recipe you provided sounds nicer. Will certainly give it a better appearance for presentation.
Thanks
alahol2
Well-Known Member
Give it to the chip shop and get him to batter and deep fry it. No other method really compares.
sarabande
Well-Known Member
cook them the same way we do sheep brains, fried in black butter and crushed garlic.
Rum_Pirate
Well-Known Member
What is black butter ?
sarabande
Well-Known Member
1 tbsp white wine vinegar
50gm unsalted butter
parsley, capers
Heat butter over medium heat until dark brown. Use a heavey, thick saucepan, 'cos you don't really burn the butter black
Add vinegar and mix in ye 'erbs.
Then gently gently fry the sheep brains, or roe, making sure there are no raw bits uncooked.
(Riggy, are you there ? help please !)
50gm unsalted butter
parsley, capers
Heat butter over medium heat until dark brown. Use a heavey, thick saucepan, 'cos you don't really burn the butter black
Add vinegar and mix in ye 'erbs.
Then gently gently fry the sheep brains, or roe, making sure there are no raw bits uncooked.
(Riggy, are you there ? help please !)
Thistle
Well-Known Member
Slice and fry. Serve with crisp grilled bacon.
l'escargot
Well-Known Member
What roe?
Basically dust in flour and shallow fry. Hard row needs longer than soft roe, as does pressed roe.
Hard roe, serve up as fish in a main course. Soft roe more as a starter or light dish on toast.
Plaice or Herring roe more delicately flavoured than Cod roe. Each has their place - bit like choosing between Ox, pig or lamb's liver - not to everyones taste.
Basically dust in flour and shallow fry. Hard row needs longer than soft roe, as does pressed roe.
Hard roe, serve up as fish in a main course. Soft roe more as a starter or light dish on toast.
Plaice or Herring roe more delicately flavoured than Cod roe. Each has their place - bit like choosing between Ox, pig or lamb's liver - not to everyones taste.
gordmac
Well-Known Member
Anything here?
http://www.worldseafishing.com/forums/forumdisplay.php?f=87
http://www.worldseafishing.com/forums/forumdisplay.php?f=87