We love experimenting with our New Year’s favourite, cod roe. One of the most popular variations among our regulars is the pan-fried cod roe with tangy-sweet lime crème and crispy deep-fried capers.
Pan-fried cod roe with lime crème and deep-fried capers
One fresh cod roe – approximately 300 grams (boiled)
2 tbsp double cream
4 tbsp sour cream 48 %
Lime peel, finely grated
Juice from ½ lime
1 tsp sugar
Salt & pepper
2 lettuce leaves
2 lime wedges
2 slices of dark rye bread, butter-fried
Whip the cream with lime peel and sugar. Turn the sour cream into the whipped cream.
Add lime juice little by little till you have soft, not too liquid, crème.
Add salt & pepper to taste.
Pour the crème into an icing bag and leave it for later.
Melt the butter on the pan.
Begin by frying the dark rye bread till it has darkened, not blackened, and put them on two heated plates.
Slice the cod roe in slice a slightly thinner than 1 centimetre and fry them on the pan till they are golden-brown (medium heat for 3-4 minutes).
Remove the cod roe from the pan and layer them symmetrically on the bread.
Place a lettuce leave on each dish.
Cut a small hole in the icing bag and pour the crème onto the lettuce leaf.
Garnish with lime wedges and dill, and sprinkle with the fried capers.
If you don’t have any deep-fried capers, then fry 2-3 tbsp capers in oil on a pan at medium heat for 3-4 minutes.
We happily recommend a fresh, fruity Stuykman Wit or an unfiltered Twenty 2 from Nørrebro Bryghus for this ‘smørrebrød’ dish with pan-fried cod roe.