A glorious seasonal treat, only available in late January and February. So delicate it’s a shame to do too much to them, or add any extra flavours. Just enjoy their fresh slightly salty taste.
- 1 fresh cod’s roe
- and nothing else? Nope.
- Wash the roe, and place in a large saucepan; cover with lightly salted water, and bring to a very gentle boil.
- Simmer for 25 minutes, or more – it depends very much on the size of the roe.
- Drain, and cool.
- Spread as it is on buttered thin-cut brown toast, with just a little squeeze of lemon.
- Cut into 1.5cm slices, and fry gently in butter until just coloured. Superb with
- potatoes, mashed with parsley or dill;
- a fried egg or two;
- or (special!) as a February Sunday breakfast – with a Glamorgan Sausage or two and a fried egg.
- They will keep (covered) in the fridge for three to four days; or the poached roe can also be frozen.