Ingredients Jump to Instructions ↓

  1. 1 lbs fresh water fish roe (typically carp), approximately

  2. 2 lumps

  3. 1 egg

  4. 1/2 cup bread crumbs

  5. 1/2 tsp salt

  6. 1/2 tsp tarragon pinch ground black pepper

  7. 2 tbsp butter

  8. 2-3 tbsp shredded cheddar cheese fresh parsley , chopped, for garnish

Instructions Jump to Ingredients ↑

  1. 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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