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| my local fish man - the stenbiderrogn is the pink-ish stuff in the bowl upper left. |
i knew that spring was on its way at last when i stepped into the fish store saturday morning and lo and behold, there was a big bowl of
stenbiderrogn - google translator tells me that
stenbider is lumpfish, but i have to say that a literal translation of "stone biter" sounds better in my ears. these delectable fish eggs taste of pure spring and the season doesn't last long - from late february to late april, sometimes into may.
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stenbiderrogn w/creme fraiche and red onions
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the best way to eat them is very simply. toast a piece of ordinary sliced bread, butter it generously, add a good spoonful of the lightly salty pink roe, a dollop of creme fraiche and a sprinkling of finely-chopped red onions. the fresh, springy pop of the eggs between your teeth just cannot be beat. they don't taste fishy at all, but light and fresh. a sure sign of spring. at least here in denmark.
Yum!
ReplyDeleteuhmmm, yeah. no. LOL
ReplyDeleteVery interesting! I would love to try such.
ReplyDeleteDH works as the medical officer on a fish processing ship and they harvest literally TONS of ikura salmon caviar each season.
That looks amazing!!
ReplyDeletehow lucky you are to live in a country where they HAVE "fishmongers". sigh. - sent from almost the middle of the continent.... Michelle/Madison
ReplyDeleteHrm. Fish and I tend not to get along very well, but I'd be willing to give this a try--especially if it is, as you say, not fishy at all.
ReplyDeleteBut hey, spring! Glad it's creeping northward and into your neck of the woods.
Such a lovely coral color . . . they look delectable. Just wondering: Will Sabin eat them?
ReplyDelete