Panned Cod Roe
- Cod roe
- Salt water
- Flour paste
- Cracker meal
- Salt and pepper
- White bread
- Hollandaise sauce
- Large shrimps
- Slices of lemon
Cook cod roe in salt water and chill. Roe should be cooked in a cloth bag so that it will not fall apart. When cold, cut slices of 1/2 inch thickness; paint with a thick flour paste, roll in cracker meal mixed with pepper and salt, and fry in plenty of fat. In another pan, toast round slices of white bread. When both are cold, place a slice of roe on a piece of bread and top with a teaspoon of cold Hollandaise sauce, in the center of which place a couple of large shrimps. Place on a platter and decorate between with twisted slices of lemon.
Submitted by Jun 4, 2009
15 min 30 min 45 min
15 min 30 min 45 min