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Roe and Liver Persillade We all know fish roe in the form / of caviar, highly priced from fish like sturgeon, less so for salmon or lumpfish. And there's fresh shad roe, considered by some a long-awaited harbinger of spring. But don't limit yourself to only these known staples. Ask your fishmonger for the long, tapered roe of flat fish, such as sole, flounder, fluke, or brill, as well as roe from other fish. The milt (the male sperm repository as opposed to the roe of the female) is also highly prized in most fish, especially herring and salmon. The fish livers, like cod livers, are good, too. The liver and milt should be cooked faster than the roe. Clean the roe and liver of any black filaments or sinews, which are bitter. As with any other liver, make sure to remove any yellowish green bits on top of the liver, which indicate that the gall bladder (a little sac filled with bitter liquid and attached to the liver) has broken. The bitter liquid, called bile, may also run on the flesh of the fish inside the cavity and color the flesh greenish. 1 pound roe and liver, combined, or one or the other 1/2 teaspoon salt 1 or 2 tablespoons flour 2 tablespoons vegetable oil 1 tablespoon butter to cook the roe and liver 2 tablespoons butter to finish the dish 1 clove garlic, peeled, crushed, and chopped very fine (1/2 teaspoon) 1/3 cup chopped fresh parsley 1/2 teaspoon lemon juice or vinegar The roe on the lower right are from whitings; at the left are the livers from the whitings. The larger pieces of roe in the back are from flounder. Clean the roe and liver and pat them dry. Sprinkle with the salt and flour. Place the oil and 1 tablespoon butter in a large skillet and when hot, place the roe flat down in the pan and cook on medium to high heat for about 4 minutes. Turn the roe with a spatula, add the liver (it does not have to brown flat like the roe), cover, lower the heat to medium, and cook another 2 to 3 minutes. Arrange the roe and liver on a serving platter or individual plates. Heat the 2 tablespoons of butter in the skillet, and add the garlic and parsley. Cook for a few seconds until the mixture foams. Do not cook too long so that the garlic burns, which would make the dish bitter. Spoon the garlic butter on top of the roe and liver. Sprinkle with the lemon juice or vinegar and serve immediately. 6 SERVINGS Return to Top | Back to Recipes

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