Dory Roe with Lemon Zest

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) fresh silver dory roe sacs
  • 1 litre (35 fl oz) still mineral water
  • 50 g ( oz) sea salt
  • ½ lemon
  • 50 ml ( fl oz) extra virgin olive oil


Freeze the silver dory roe sacs overnight to ensure that any parasites are killed. Defrost.

Divide the mineral 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 roe 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 roe to drain completely.

Put the roe into a small bowl. Use a fine microplane to zest the lemon over the roe and stir in the extra virgin olive oil. Transfer the roe to a plastic container, seal and refrigerate until required.