Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
Many supermarket fishmongers do not save, let alone sell, the eggs they find when filleting whole fish. 
This is a great shame since fish roe (call it caviar) has a famously delicious taste that can dress up a simple preparation with eggs. Ask the fishmonger to set aside roe for you; especially from cod, bluefish, haddock, dab, or red snapper. Use the roe the same day you purchase it, or freeze it. If you buy a whole fish and discover roe inside, it will be covered by an ovarian membrane and you can pull it out whole. If you are unable to find fresh fish roe use salmon roe sold in supermarkets, although the taste will be entirely different. If you decide to double or triple the recipe, make them in these proportions.
[photo: Clifford A. Wright]
Yield: Makes 1 to 2 servings
Preparation Time: 5 minutes
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
1 to 2 ounces fresh fish roe, chopped
3 large eggs, beaten well
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped fresh parsley
Freshly grated pecorino cheese for garnish
1. In a medium-size nonstick skillet, heat the olive oil over medium-low heat with the garlic and cook until the garlic begins to turn light brown. Remove and discard the garlic.
2. In a bowl, beat the roe with the eggs and season with salt, pepper, and parsley. Pour into the pan and shake the pan until it sets, about 1 minute. Fold over, by shaking or carefully using a spatula, and cook for another 30 seconds. The inside should be creamy. Immediately transfer to a plate and sprinkle with pecorino.
Variation:
Note:
Posted: 12/13/2006