crape or squeeze out the roe.
Discard the casings.
Remove the bread crust from the bread slices. Soak the bread in a bowl of water. Strain it.
Mix well the fish roe, the onions and the bread until the mixture becomes thick.
Let the mixture stand for a while in order to thicken more.
Shape it into balls, coat in flour and fry until golden.(you'd want the oil to be about 375\u00b0F, if you're using a thermometer).
n a thin layer of roe and Nori. Top it up
Let the cream, stock and wine cook briskly in a saucepan until thickened. Remove the pan from heat and gently stir in the roe. Serve immediately with fried or grilled fish dishes.
Melt butter in large skillet over low heat. Add roe, onion juice, salt and pepper. Stir gently until heated. In mixing bowl, add milk and 2 T water to eggs; beat lightly. Pour into pan with roe. Draw edges of mixture to center until eggs are set. Fold in half on warm platter. Serve at once.
ou've got some good fish roe, add a little spoonful of
Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
Form the mixture into serving portions just as you would beef steak tartare.
Decorate with fish roe and springs of dill.
Serve with toast.
Shred up the kani so it is in very thin strips.
Cut the cucumber so it is in kani size strips.
Mix with the mayonnaise.
If you want more mayonnaise, add, but it should spread out evenly and shouldn't drench the kani and cucumber in it.
Refrigerate for 2 hours.
Add the flying fish roe and mix.
owl, combine the mayonnaise, flying fish roe (if using) lemon juice and
eat and reserve the orange roe. In a saute pan, melt
arlic, ginger, chilli, palm sugar, fish sauce and lime juice.
Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
Cut off the crusts of the bread slices.
Saute the bread in a little butter until they are golden brown on both sides, drain on paper towels.
If the shrimps are large, cut into smaller pieces.
Save 4 sprigs of dill for garnish. Finely chop the rest of the dill and mix with the shrimp, mayonnaise and mustard.
Divide the mixture into 4, and place on top of the bread slices.
Shape the whitefish roe on top of each toast and garnish eash with a sprig of dill and serve with a wedge of lemon.
Remove skin from the fish roe. Put the onion in a food processor and chop fienly. Add the cod roe in small pieces and process until smooth. Add breadcrumbs, garlic, lemon rind and juice, and mix well together.
With the food processor still running, very sklowly pour in the oil. When all the oil has been incorporated, blend in the water. Season with pepper.
Transfer the mixture to a serving bowl and chill for at least an hour before serving. Garnish with olives and capers.
Puncture the roe in several places with a pin.
Season roe with salt and pepper.
Melt butter in a skillet with a lid.
Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
Cover and let simmer for about 6 or 7 minutes.
Divide roe in half carefully. Transfer to plates.
Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
Enjoy!
Wash the fish parts in cool water, removing
Melt the butter on a frying pan and saute the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
Spoon the mixture on top of the bread slices.
Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.
Rinse the tarama as much as you can.
Strain it very well and put in mixing bowl.
Beat for a few minutes.
Slowly drop by drop, add the Mazola oil until it gets very thick.
Add the remaining oil, one tablespoon at a time.
If too salty, add the 2 tablespoons lukewarm water.
Finish with the lemon juice according to taste.
If too thick, add the water.
se your hand to clean fish. Next, put them into basket
About 10 minutes before serving, in covered 10-inch skillet, over medium heat in hot butter, cook roe, turning once, for 8 minutes or until roe loses its pink color and is tender. Sprinkle roe with salt and pepper.
Serve with lemon wedges to squeeze over roe.