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.
Pour 2 litres (
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
Remove the cooled fish roe sacs from the poaching liquid and slice into
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