This is the time of year when you can get cod’s roe. It is the unfertilised eggs of a female fish and Greeks smoke it and produce taramasalata, a delicious dip or accompaniment. Here in Scotland you will normally find roe that has simply been boiled and your fishmonger, or if you are lucky enough to have a fish van, will have it cut in thick slices. Cod's row in slices is a childhood memory and is the simplest of breakfast or supper dishes. This dish is one that my mum used to prepare quite often at home in St. Andrews.
2 slices boiled cod’s roe about 150g each
6 rashers streaky bacon, (smoked is especially good)
If you really want to push the boat out, make an egg wash and dip the roe in that followed by breadcrumbs and cook as above, this gives you a lovely crispy exterior!
Recipe by Christopher Trotter
Food photography by Caroline Trotter