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Today’s fish is mahi-mahi. I have roe as well. Not an expert cooking roe. I cooked shad roe a couple of times, sautéed in butter and eaten on toast. I cooked this time with shiitake and escarole first. In a clean pan sautéed some of the fillets and two roes, dredged in flour before, the membrane was too tough for my liking. I didn’t think pan was too hot but maybe it was...suggestions? I have two more
Today’s fish is mahi-mahi. I have roe as well. Not an expert cooking roe. I cooked shad roe a couple of times, sautéed in butter and eaten on toast. I tried this time, shiitake and escarole first. In a clean pan some of the fillets and two roes, dredged in flour and sauté with oil, the membrane too tough for my liking. I didn’t think pan was too hot but maybe it was...suggestions? I have two more
Today’s fish is mahi-mahi. I have roe as well. Not an expert cooking roe. Did shad roe a couple of time, sauté in butter and eaten on toast. I tried this time, shiitake and escarole first. In a clean pan some of the fillets and two roes, dredged in flour and sauté with oil, the membrane too tough for my liking. I didn’t think pan was too hot but maybe it was...suggestions? I have two more
By MetsFan5,
