You don’t often see soft roes nowadays, but I spotted some today, nestling in a white porcelain dish in the fishmongers display.
I love soft roes and they are a favourite quick lunch. Apparently good for vitamin D too which can’t be bad. They have a lovely light creamy texture and are best treated simply.
Here is what I did with them:
Soft Roes with sourdough bread
Prep time
Cook time
Total time
An easy and satisfying quick lunch
Author: Tessa Gee
Recipe type: Lunch
Ingredients
- About 2 oz soft
roes (thewhite ones) - Flour and salt
- Butter (about 1 tbsp)
- I slice of sourdough bread (or any nice bread)
Instructions
- On a plate mix about 1 tbsp of plain flour and a few pinches of salt (I like Malden Salt) and use this to coat the soft
roes . - Melt the butter in a small frying pan on a medium heat (not too hot or you will burn the butter) and then fry the
roes . They will curl up - try to gently straighten them in the pan but don't worry too much. They are done when they are lightly golden. - I also then used up the butter in the pan by gently frying
a my slice of bread - so as not to waste the butter and fishy juices - Serve the bread and fish together. I find it easiest to eat them with a knife and fork but you could just pile the
roes on top. - Enjoy!
Notes
As fish roes are quite rare nowadays -buy them when you see them so you can try this delicious and easy lunch recipe.
Nutrition Information
Serving size: 1 person
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