Roast roe is fish roe turned in flour, salt and pepper and roasted in a hot oven with butter or pork fat for about 1 hour without added liquid. Served with a brown, sharp sauce and vegetables. From Erken's Stor kokebok (1949), p. 183.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 183 (falt i det fri)
Roe was a cheap and nourishing part of the fish, and the book shows several ways to use it. Here it is roasted in the oven like a joint.
Clean the roe
Wash the roe well but gently. Dry it with a cloth.
Coat in flour
Turn the roe in a mixture of flour, salt and pepper.
Roast
Place the roe in a hot oven (about 200 °C (390 °F)) with butter or pork fat. Roast for about 1 hour, turning once. Do not add any liquid.
Serve
Serve with a brown, sharp sauce and vegetables.
The oven setting hot oven is cautiously read as about 200 °C (390 °F). Amounts and method are otherwise unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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