Cod’s Roe
Ingredients
Directions
Prepare
Boil the cod's roe in salted water for 10 minutes.
Let it cool, then cut into 1-inch thick slices.
Fry and serve
Fry the slices in clarified dripping until light brown.
Drain well before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod's roe
- Boiling firms the roe so the slices hold their shape when fried.
- Clarified dripping
- Carries heat evenly and browns the surface, adding a rich, savoury flavour.
The step that matters
Frying until light brown. The fat must be hot enough to brown the surface quickly. If it is too cool, the slices absorb grease and turn soggy; if too hot, they scorch before the interior is heated through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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