Paste of Carp Roe / Icre De Crap

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Posted By: Christina
Posted In:  Traditional Recipes
Page Views:  1826 views
Preparation Time:  20 minutes
Cooking Time:  10 minutes
Course: lunch/snacks


Other Info

servings: 4-6

Ingredients

  • carp roe
  • 3 to 6 tablespoons of olive oil
  • salt
  • one lemon
  • one onion

Directions

Carefully remove the roe from the carp, do not wash it, but clean away the small blood vessels. Salt it and let stand for 1 to 2 days in a cold place. When ready to make the paste, transfer the roe to a bowl which is to be kept in a pan of hot water while working. Start to beat lightly with a fork, adding at the same time drop by drop 3 to 6 tablespoons of olive oil (vary accord¬ing to taste), the juice of one lemon (or more if you wish) and a few drops of cold water. Continue beating constantly until the roe becomes firm and fluffy, and each small grain can be distinguished.
Soak a little bread in water, press out excess liquid, then add to the paste and mix. Add more olive oil, a little at a time, beat¬ing very well with a fork or an egg beater. Then put in one grated onion, a little more olive oil and lemon juice and beat until you get a nice thick foam.
Serve on a platter, surrounded with sliced tomatoes and black olives. Or serve on small pieces of bread.

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