So went the cry from youngest daughter as I carved the cod’s roe. Opinions are divided. Lisa in George’s Fish Shop had encouraged me to buy and try. The gentleman beside me suggested (in a deep Dublin accent) “Boil it with a splash of vinegar. Have it with a mug of tea. Gorgeous.” Graham, Lisa’s brother and a more refined individual suggested “Boil it with lemon juice.” Both daughters were with me and refused to allow me buy the cod’s roe.
A week later and I was back. I got Graham to add the roe to my shop and I brought it home. If Graham is refined, as we believe him to be, I am surely a more sophisticated and erudite gentleman. I say this because I decided to poach (not boil) mine in onion, carrot, celery, peppercorns and bay leaves.
All so I could serve the Wife and myself a lunch of Fried Cod’s Roe with Poached Eggs and Brown Bread. There is no ingredients list apart from that above and a bit of salt and pepper to season. So, let’s get on with the awfulness.
I think it’s time for a slicing shot.
You will get a better view from over here.
All that was left to do was to get the Wife to make some brown bread and fry the stuff while the bread cooled.
I served it with poached eggs and brown bread. My friend Denis Goodbody reminded me of an old ditty that is particularly appropriate to this post.
The codfish lays ten thousand eggs,
The homely hen lays one.
The codfish never cackles
To tell you what she’s done.
And so we scorn the codfish,
While the humble hen we prize,
Which only goes to show you
That it pays to advertise.
We certainly didn’t scorn the codfish. Very tasty and fun to produce. Though, probably not so for the cod.
Would you be tempted?