Salted Mullet Roe

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 250 g (9 oz) fresh grey mullet roe sac
  • 1 litre (35 fl oz) still mineral water
  • 40 g ( oz) sea salt

Method

Freeze the grey mullet roe sacs overnight to ensure that any parasites are killed. Defrost.

Divide the water and salt equally between two bowls. Place the roe sac in the first bowl. Using a pair of sharp scissors cut the skin of the roe sac to expose the roe. Gently remove the roe from each sac, using a blunt knife to gently scrape it out. Discard the skin.

Using a whisk, gently agitate the roe to help separate the eggs.

Allow the roe to sit in the brine for 10 minutes. Carefully pour through a fine drum sieve, discarding the brine.

Using a pair of tweezers, remove any veins or blood vessels from the roe. Carefully transfer the roe with a palette knife or plastic pastry scraper to the fresh bowl of brine. Gently agitate the eggs again using a whisk. Allow to sit for a further 10 minutes before once more pouring the roe through a fine drum sieve. Remove any veins you may have missed the first time. Allow the eggs to drain completely.

Transfer the roe to an airtight container, seal and refrigerate until required.