Haddock roe, which are the eggs of the haddock fish, can be purchased fresh, salted or canned. You can catch the haddock fish yourself or find the eggs for sale at specialty grocery stores or from fishmongers. Although cooking with haddock roe might be intimidating to some, preparing it with aromatic ingredients and spices can help add flavor and texture to your meal.
Step 1
Preheat your oven to 350 degrees F.
Step 2
Add 1 tsp. of salt to three cups of boiling water in a large pot. Add the vinegar and your haddock roe to the pot. Cook covered for approximately 15 minutes.
Step 3
Drain the pot and cover the haddock roe with cold water. Let it rest for about five minutes.
Step 4
Cook the tomatoes, stock, onion, salt and pepper in a separate pot while the haddock roe rests. Add butter and flour to the tomato mixture and stir constantly until the sauce is thick.
Step 5
Butter a baking dish and place the boiled haddock roe on the bottom of the pan. Season the roe with salt and pepper and cover it with the tomato sauce. Bake the roe in the oven for about 20 minutes or until heated thoroughly.
Tips and Warnings
- The Fish and Wildlife service recommends serving your haddock roe with about 3/4 cup of the tomato sauce and garnishing the serving platter with parsley and diced tomato.
- Always use caution when handling raw seafood. The U.S. Food and Drug Administration warns that bacteria from your raw haddock roe can easily spread to the ready-to-eat food. To avoid this, wash your hands and sanitize your utensils, cutting board or cooking surface with 1 tsp. of chlorine beach and 1 quart of water after preparing the roe.
Things You'll Need
- 3 cups of water
- 1 large pot
- 1/2 tbsp. vinegar
- 1 sauce pan
- 1 cup canned tomatoes
- 1 cup of fish, chicken or beef stock
- 1 sliced medium onion
- Salt
- Pepper
- 2 tbsp. butter
- 1 tbsp. flour
- Spoon
- Baking dish
- 1 tbs. parsley
- 1 diced tomato
References
- Fish and Wildlife Service: Department of the Interior Information Service
- "The Boston Cooking-School Cook Book"; Fannie Merritt Farmer; 2000
- U.S. Food and Drug Administration; Fresh and Frozen Seafood: Selecting and Serving it Safely; April 26, 2011
Member Comments