How to make it

  • Rinse roe in cold water well
  • Dump the roe into a mixing bowl
  • Sprinkle salt over and let sit for a minute
  • Using a fork, whisk the roe until smooth and all the membranes are easily separated
  • Remove all the membranes using fork
  • Add egg, pepper, tarragon, bread crumbs
  • Mix well, until it's consistent and is about as thick as yoghurt, or waffle batter
  • Melt butter in a large skillet
  • Fold the batter out in a skillet and smooth over, forming a large pancake, about 1/2" thick
  • Reduce heat to medium low
  • Cover and cook until firm enough to be turned (about 4 minutes)*
  • Using two spatulas or wide knives, lift and turn the pie over
  • Cover and cook for another 4 minutes, or until firm
  • Turn off the heat, sprinkle cheese over, cover and let sit until cheese melts
  • Transfer onto a plate, sprinkle fresh chopped parsley
  • Serve hot with cucumber, olives, capers, tomatoes or a nice green salad.
  • -
  • * It's important to cover the pie immediately after folding out into the skillet because the little eggs tend to explode if the butter is too hot, and it messes up your stove
Raw fish roe - carp or cod, membranes removed   Close

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  • 22566 8 years ago
    Thank-you for this very different recipe,certain people are somewhat squeamish when it comes to the delicacies of fish eggs,they are an aquired taste,but really quite good.Sturgeon is a good fish to collect the roe as will.

    Kind Regards

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