In the fish market in spring,
a lot of fish comes with a bellyful of eggs. They are good when slightly salted
to firm up the texture.
1. Sprinkle a tbsp of 2/3
salt & 1/3 sugar on each sac of fish egg, marinate overnight.
2. Dry fish egg and
sear until golden on all surfaces.
3. Mix olive oil,
balsamic vinegar, mix colours seaweed flakes and black pepper to make
vinaigrette.
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