GLUTEN-FREE FISH ROE

by Oana

If you’ve decided to go gluten-free and you like roe, then, according to a living classic, bad luck! That the roe is made with semolina or soaked bread. There is also the version without, but, in my opinion, they are too indigestible. I’ve been lusting after roe for almost a year and, as happens with brilliant ideas, I suddenly had the idea: why not try psyllium bran? Said and then done. Great achievement! They came out concrete! Both literally and figuratively. I started jumping around the house with joy, as if I had invented hot water. Especially since before, in the classic version, I had not had very pleasant experiences with the roe, they came out like an unhappy jelly. And now, trying to ignore the halo around my head, I will share the recipe with you.

    Ingrediente

    • 1 tablespoon of psyllium bran soaked in 6 tablespoons of water
    • 3 spoons of roe
    • 200 ml of oil
    • Lemon juice
    • An onion, I like red onions
    • Salt to taste

    Method of preparation

    1

    Mix the roe (I used frozen carp roe, which I thawed beforehand) with a little lemon juice, then add the psyllium bran and mix well, then start adding the oil, little by little, to as in the classic version. When it starts to thicken, when the mixer starts protesting, add a little more lemon juice, then continue with the oil until it’s done. Then, because we want to spread them on the bread, not break them with a cleaver, water is added, preferably mineral, but if there is none, tap water is fine, until it reaches the desired consistency. Season with salt and lemon, add chopped onion and you’re done! You’re ready to put your family and guests on their back. My guests, when they heard about psyllium bran, scrunched up their noses, but encouraged by the appetizing appearance, they consented to a taste, and after a few minutes they were fighting to get the last spoonful from the bowl! I’m modest, I know. And I’m not exaggerating either.

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