Mullet roe is a dish best served warm, with a light cream sauce dressing. This dish is delicate, so it is best to merge the textures by parboiling them before you saute. When sauteing, it's best to use a medium-high heat so that the outside becomes crispy and the inside is soft.
Things You'll Need
- Lemon juice
- Malt vinegar
Add approximately one liter of water to a pot and bring to boil.
Add a tablespoon of salt and malt vinegar.
Add the roe and parboil for about 6 minutes. Remove.
Season the mullet roe lightly with lemon juice, creole seasoning, pepper and salt. Set aside.
Beat an egg in a bowl.
Pour flour into a separate bowl.
Wash the roe with egg. Let excess moisture drip off. Roll the roe lightly in the flour.
Saute the roe on medium high heat in butter until both sides are golden brown.
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