I tried tonight to do something a bit interesting with some roes - with only limited success.
I wanted to recreate something like spaghetti alla vongele - to create a creamy sauce to combine with some nice organic macaroni.
I started with a couple of home-grown onions and a two garlic cloves, all to soften. Then a glassful of white wine, some cream, and a handful of sweetcorn kernels and some chopped spring onions, with salt and pepper.
I was heating the water for the pasta, and draining the roes which were a bit wetter than I would have liked.
Eventually, in goes the pasta, and then the herring roes go into the sauce - poached, effectively in the creamy winey sauce.
At the end, the sauce with its load of roes and vegetables is blended into the drained pasta, and, against all Italian principles, served with some grated Parmesan cheese....
It was all very smooth and creamy, and quite tasty - but, I don't think this is winning new discovery. The tastes don't really work.
The herring might be better cooked as a crispy fried addition, or cooked with some tomato flavours, or perhaps fennel or other green herbs. But I am pleased with the experiment. I'll try again.
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