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Cod’s Roe and Seasonal Crudités by Merlin Labron-Johnson

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 0MIN

Ingredients

Roe: 60g smoked cod’s roe, skinned

Bread: 65g white bread, crusts removed and chopped

Garlic: 1 big clove garlic

Milk: 150ml

Dijon mustard:  10g

Water: 50ml water

White wine vinegar: 1 tb. spoon

Lemon: Juice of 1⁄2 a lemon

Vegetable oil: 300g (or other neutral oil)

Baby vegetables: Seasonal young vegetables or leaves, cut into crudités, to serve. We like to use radish and young cavolo leaves, but use whatever you have to hand depending on the time of year.

Chef Merlin Labron-Johnson from Michelin-starred Osip and The Old Pharmacy in Bruton, Somerset, shares his recipe for a simple creamy cod's roe taramasalata served with crunchy young vegetables for dipping - the perfect starter.
Method
01.

Find a vessel big enough to accommodate the first set of ingredients. Weigh them out and combine together, leaving them to get acquainted for 20-30 minutes, in which time the bread will soften completely.

02.

Transfer all to a blender, and blend on high speed until completely smooth. Blitz again, and while the machine is going, stream in your vegetable oil, slowly at first, until you have a smooth, homogeneous emulsion.

It is likely that the taramasalata will become too thick for the machine to mix it before you have added all of the oil. If this is indeed the case, remove to a bowl and incorporate the last remaining bit of oil with a hand blender if you have one, though a whisk would also suffice.

03.

Season with salt to taste, and extra lemon juice, if preferred. Set aside and refrigerate, or transfer to a dish and serve right away, with a selection of vibrant crudités, a drizzle of good olive oil and crunchy flakes of sea salt.

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