SCALLOPED FISH ROE
This classic recipe for Scalloped Fish Roe offers a unique and satisfying culinary experience. The dish features tender fish roe, enriched with a creamy, buttery sauce and a crispy breadcrumb topping. This comforting and flavorful dish is perfect as a starter or a light main course, offering a delightful combination of textures and tastes.
Ingredients
- 3 large Fish roe
- 1 tablespoon White vinegar (Quantity estimated (not specified in original recipe))
- 3 large Large eggs
- 1/2 cup Butter
- 1 teaspoon Anchovy paste
- 1 tablespoon Fresh parsley, chopped
- 1/2 of a lemon Lemon juice
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 cup Bread crumbs
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, boil the fish roe in water with the vinegar for 10 minutes. Remove from heat and immediately plunge into cold water. Wipe the roe dry.
- 2Mash the yolks of the hard-boiled eggs into the melted butter in a bowl. Stir in the anchovy paste, chopped parsley, lemon juice, salt, and pepper.
- 3Add the bread crumbs to the sauce and mix lightly. Break the prepared roe into pieces and gently fold them into the sauce mixture. Transfer the mixture to a baking dish. Cover with additional bread crumbs and dot with flakes of butter. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until golden brown.