in the spanish kitchen the kitchen with roe It has always been the order of the day since time immemorial in coastal areas. A classic is to resort to them in the form of salted fish, but today we are going to enjoy them in a different version: cooked and seasoned roe.
Very frequent of tapas from Cadiz and Sevillewhere this type of dressing is also found, for example, in potatoes, the version with roe is not far behind in flavor and charm.
The only key is find a good roevery fresh, of the fish that we like the most —it could be hake, even— and cook it well (if it comes raw) or limit ourselves to using it if it is already cooked.
The dressing is very simpleso you can tune it at will, although with the few ingredients it has it is more than enough to be crowned.
With the quantities of this recipe we will have for a portion that will give for the pecking of about two or three people.
For it, chop all the vegetables Dice about five millimeters and also chop the parsley very fine.
We dress in a bowl with the oil, the vinegar and the point of salt. Slice the roe into slices, place them on the plate and place the dressing on top so that it soaks.
We consume freshbut not cold.
MGE – Cooking Saucepan with Frying Basket – Stainless Steel – Ø 16 cm
With what to accompany the seasoned roe
These roes, in addition to being cooked, can also be fried or made in sauce, as they are quite good. We could also accompany them with a little mayonnaisewhich fits perfectly, or even chop them slightly and add them to a Russian salad.
Key in the seafood tapaswe could continue in this same vein and make a bit of marinated dogfish, some fried pixín or some squid rings to enhance the marine flavor of our appetizer.
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