Ensalada de Huevas

Summer Salad with Poached Fish Roe

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Preparation info

  • Difficulty

    Easy

  • 10

    Medias Raciones

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

LIGHT BUT RICH, FRESH BUT DECADENT, THIS IS A DISH THAT WELL DESCRIBES THE CONTRASTING NATURE OF ANDALUSIAN FOOD. ENTIRE FISH ROE SACS ARE DELICATELY POACHED IN A FRAGRANT BOUILLON, THEN COOLED AND SLICED INTO NATURALLY PATTERNED ROUNDS. THESE ARE FOLDED THROUGH A SALAD OF FRESH SUMMER VEGETABLES DRESSED WITH AGED SWEET PEDRO XIMÉNEZ SHERRY VINEGAR. THE SAUCE IS THEN SOAKED UP BY DISCS OF YOUNG POTATOES. A SALAD SERVED IN BARS ACROSS ANDALUSIA, ENSALADA DE HUEVAS IS A CASUAL, UNSOPHISTICATED SNACK. IT GOES JUST AS WELL WITH AN ICE-COLD CRUZCAMPO, THE LOCAL BEER, OR A CHILLED GLASS OF FINO SHERRY. I USE TREVALLY ROE, BUT THIS IS NOT ALWAYS AVAILABLE. DESCRIBE TO YOUR FISHMONGER THE DISH YOU ARE MAKING AND THEY WILL HELP YOU WITH THE RIGHT SORT OF ROE.

Ingredients

  • 3 bay leaves
  • 100 ml ( fl oz) dry sherry
  • ½ brown onion
  • 600 g (1 lb 5 oz) fresh fish roe sacs, from a fish such as trevally
  • 600 g (1 lb 5 oz) kipfler (fingerling) or other boiling potatoes, washed but not peeled
  • 6 ripe tomatoes, peeled, seeded (see glossary) and cut into 1 cm (½ inch) chunks
  • 1 green capsicum (pepper), seeded and membranes removed, finely chopped
  • ½ red salad onion, very finely chopped
  • sea salt flakes
  • ground white pepper
  • 150 ml (5 fl oz) extra virgin olive oil
  • 150 ml (5 fl oz) aged Pedro Ximénez vinegar
  • 1 tablespoon oregano leaves

Method

Pour 2 litres (70 fl oz/8 cups) water into a large saucepan. Add the bay leaves, sherry and the brown onion half and bring to the boil over high heat, then reduce the heat to medium. When the water is simmering, gently lower in the fish roe sacs. Simmer for 20 minutes, then remove the pan from the heat and allow the roe to cool in the poaching liquid.

Meanwhile, place the potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 45 minutes, or until tender. Remove from the heat, then drain and leave to cool. When the potatoes are cool enough to handle, carefully peel them and slice into 1 cm (½ inch) rounds and place in a large serving bowl. Add the tomato, capsicum and red onion, then season to taste with sea salt flakes and white pepper. Drizzle with the olive oil and vinegar and toss gently to combine.

Remove the cooled fish roe sacs from the poaching liquid and slice into 1 cm (½ inch) rounds. Add to the salad with the oregano leaves. Mix very gently and serve at room temperature.