Brined Fish Roe

Preparation info

  • Difficulty

    Medium

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 40 g ( oz) John Dory roe, eggs removed from roe sac
  • 60 g ( oz) trout roe
  • 100 ml ( fl oz) whey (from chilled sheep’s milk, left)
  • 50 g ( oz) salt
  • 12 g (½ oz) cane sugar
  • 50 g ( oz) biodynamic sturgeon caviar
  • Hay ash, for dusting

Method

Cook the John Dory and trout roe in boiling water, then chill under cold running water. Mix together the whey, salt and sugar until the salt and sugar have dissolved. Add the chilled roes and caviar and leave overnight. When ready to serve, remove from the brine. Dush with hay ash just before serving.

Plants to Finish

Mallow

Wood sorrel

Also on the Plate

20 g (¾ oz) dried mullet roe