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:
- About 2 oz soft
- Flour and salt
- Butter (about 1 tbsp)
- I slice of sourdough bread (or any nice bread)
- 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
- 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 myslice 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