Name: Sautéed Fresh Roe
Yield: Yield: 4 or More Servings.
Cuisine: United States
Ingredients: 1 pound fresh roe from flounder, herring, or weakfish; 1 teaspoon finely minced garlic; Juice of ½ lemon; Finely chopped parsley for garnish; Lemon wedges for garnish; Freshly ground pepper to taste; Salt to taste, if desired; Flour for dredging; 2 tablespoons butter

Preparation info

Yield:
4 or More
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 pound fresh roe from flounder, herring, or weakfish
Salt to taste, if desired
Freshly ground pepper to taste

Method

The size of the roe may vary greatly from about 2 inches in length to 6 or more inches. Prick the roe in several places with a needle or pin.
Sprinkle with salt, pepper, and flour. Shake to remove excess flour.
Heat the butter in a skillet large enough to hold the roe in one layer. When the butter is quite hot, add the roe. Reduce the heat. Cook until

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Ingredients

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