28/03/2010

Cod roe omelet - hrognaeggjakaka

Cod roe should be available in fish shops now, and I usually treat myself to some once or twice during the season. (I really must check tomorrow). The traditional way of serving it is to cook the "bags" of roe in salted water, along with the liver from the fish and some fish, either cod or haddock. Everything then becomes greasy and slightly liver-flavoured, which I do not like at all. (Just take a sip of cod liver oil and then tell me if you honestly like the taste). But it is not the taste that I dislike the most about cod liver, it is the nematodes. I don't think I will say more on the subject, as I don't want to put anyone off their food. Just don't look up the word if you are going to eat soon.

I usually cook roe in salted water with some fish but without the liver. While leafing through one of my cookbooks looking for recipes, I came across this, which I really should try – it sound delicious:

1/2 kg cooked cod roe (use canned if you can't get fresh). If you can get fresh roe, clean well under cold running water. Don't remove the membrane that holds the roe together. Cook in salted water for 15-45 minutes, depending on size.
70-100 g butter
Salt and pepper
1 onion
4 eggs
3 tbs cheese, grated (I would use Gouda)

Slice roe and onion and brown in a frying pan. Season with salt and pepper and set aside. Mix eggs with salt and pepper and cheese. Pour into a hot frying pan and cook until the omelet is nearly done. Top with onions and roe slices, close the omelet and serve immediately.

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