How to Cook Mullet Roe
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
- Pot
- Pan
- Lemon juice
- Malt vinegar
- Butter
- Egg
- Flour
Instructions
-
Add approximately one liter of water to a pot and bring to boil.
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Add a tablespoon of salt and malt vinegar.
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Add the roe and parboil for about 6 minutes. Remove.
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Season the mullet roe lightly with lemon juice, creole seasoning, pepper and salt. Set aside.
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Beat an egg in a bowl.
-
Pour flour into a separate bowl.
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Wash the roe with egg. Let excess moisture drip off. Roll the roe lightly in the flour.
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Saute the roe on medium high heat in butter until both sides are golden brown.
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