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Post by minesamojito on Feb 14, 2012 23:56:14 GMT
 Cod roes, are certainly not the prettiest of ingredients, but for me they are a wonderful seasonal treat, that would normally be wasted. Given a cure for a few hours with a handful of sea salt, and then cooked for a few minutes in boiling water, and smoked over beech and apple, they make for something far more beautiful and a pleasure to eat, my 2 year old couldn’t get enough, lovely served simply in slices on a cracker or crostini with a small piece of lemon. Cod roes are at their best now, a good fishmonger should be able to source smoked roes too. |
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Post by rivergirl on Feb 15, 2012 18:49:15 GMT
I am waiting to have a bash at these , have you tried monk fish liver ? if you can get hold of it , its seriously delicious . I did one lot for in butter and lightly smoked another batch.
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Post by minesamojito on Feb 15, 2012 19:54:08 GMT
Never tried monkfish liver, how big are they?
Cheers
Marcus
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Post by rivergirl on Feb 15, 2012 20:29:53 GMT
It look a lot like roe except it was sliced , it had a slight iron taste which I liked and was a soft as butter when spread on toast !!
I have not been able to find it in blighty but then we have not got a fishmonger where I live .
I get it from L'eclerc in France .
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