Ok, one last wibbly wobbly entry and then I'll get back to the normal stuff, I promise.
On the hunt for more ways to get bang from my (increasingly limited) buck, I experienced a bit of a time machine moment when, standing in front of the fishmonger's counter, my beady little eyes alighted upon: Cod's Roe. Why the flashback, I hear you cry? Well, when I was a wee youngster, Ma Pea used to rustle us up Cod's Roe on toast and, yep you guessed it, I would snaffle it up. Quick and easy supper - tick, barely a penny spent - tick, packed with brain-enhancing nutrients - TICK. A match made in heaven then!
Fried Cod's Roe on Toast
Serves 2
1. Ask the poissonier (or fishman) for a generous handful of the roe
2. Drop these roe into a seasoned flour mixture, as per my previous kidney and liver recipes, and roll around until covered
3. Pop a piece of bread in the toaster and drop the floured roe into about a tablespoon of hot groundnut oil.
4. Fry gently until light golden
5. Serve on toast
A smooth, silky texture, and strong fish-taste means that this dish ain't for the faint-hearted. But for that quick and easy supper, it is perfect!
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