Halibut roe
The small roe of the white fish halibut, saltish, with a tender slightly buttery taste, as a budget alternative to salmon roe, on tartlets, canapes and pancakes.
Halibut roe is the small roe of the white fish halibut, from pale cream to pinkish (often dyed), saltish, with a tender, slightly buttery taste without a pronounced fishiness and a soft popping texture. It is used as a more budget alternative to salmon roe: served on tartlets, canapes, pancakes and egg halves, added to salads, sauces and cream cheese spreads.
Calories, proteins, fats and carbohydrates per 100 g of product
Halibut roe, Raw: Calories 143.0 kcal, Proteins 22.3 grams, Fats 6.4 grams, Carbohydrates 1.5 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.
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Pike perch with onions and cream, minced, breaded and deep-fried - a new take on a popular and simple product. Crispy crust with a tender fish filling - you can eat it just like that, or with mayonnaise with an Asian accent, our recipe tells you how to cook it. Recipe from the Samara restaurant "Smorodina".
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This salad is an embodiment of freshness and sophistication, where marinated salmon meets tender salad leaves. European cuisine is renowned for its harmony of flavors, and here it manifests through a combination of vegetables, caviar, and sour cream dressing. Subtle notes of truffle oil add a special aroma, while the sweetness of parsnip and Jerusalem artichoke creates a delightful aftertaste. The light acidity of tomatoes and the spiciness of red onion enliven the dish, making it an ideal addition to a festive table or a light lunch. This is not just a salad but an exquisite culinary masterpiece that reveals all facets of flavor!
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