What to do with fish roe ( petrale sole)
So I watched Jacques and Julia make sole munierre on KQED this morning, then had the good fortune of finding whole petrale sole at my local asian market (Corner Square Market in Vacaville). Two of the three were full of roe. What to do?
send some to me?! ;)
my personal favorite use is taramosalata. another popular prepartion is to pan-fry with bacon and drizzle with lemon butter.
some other threads:
the flavors and textures do vary - some are saltier or brinier, others are sweeter, some come in more of a solid mass, with others the eggs tend to be looser and more separated...but since we're not talking about a super high-end and rare delicacy that you're planning to eat straight (like caviar), and many of the preparations involve other ingredients with relatively strong flavors, in this particular case you can substitute/swap without much of an impact.
but they're not really interchangeable for certain preparations...like sushi.
When I was a kid, we would catch fish in the spring and some would have roe. We just fried them up next to the fish and would fight over it.
I am talking fresh water fish but I am sure the principle would be the same. We didn't put corn meal or anything on the roe. just threw it in the pan. it was great.