Orange, mousse-like and mildly sea flavored – In the cold water of the North there’s a treat swimming around. The cod roe season is about to peak, remember to enjoy it while they’re here!
The treat of the winter
Cod roes are the eggs of the cod fish and they have a short season of usually 2-3 months, usually the cold months (jan, feb, mar). For this reason, the cod roes has got the same reputation in my family as other very seasonal treat. I love cod roe in the same way I love strawberries, they’re just a perfect seasonal treat!
An easy “pair of pants”
If you’ve never cooked cod roe before, don’t panic – it’s one of the easiest fish dishes to get right. All you have to do is to pack them in a baking sheet and poach them in their outer membrane for 25 minutes and then remove the membrane just before serving. When purchasing them fresh from the fishmonger, they are always kept in the membrane, looking like a pair of pants. In Denmark, you can even hear people ordering “a pair of pants” when they’re buying it! 
Fry, stir or simply spoon them up!
The poached cod roe are tiny in size and has a very mild flavor. The texture is known for being almost mousse-like – light, fluffy and not “popping” like many other fish eggs. So in my family it’s as much a childrens treat as it is for adults. After poaching, it’s easy to slice the roe and pan-fry in butter, or stir the roes with crème fraiche and herbs. There are plenty of possibilities – all they need is a little acidity (eg pickles, lemon juice or vinegar) and a pinch of salt!
Poached Cod Roe with Pickled Celeriac Mayo
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Enjoy the delicate taste of poached cod roe paired with tangy pickled celeriac and a creamy mustard mayo, a delightful Nordic treat.
Ingredients
- 500 g fresh cod roe
- 1 tbsp (15 ml) salt
- 2 bay leaves
- Pepper, to taste
- 1/2 red onion, sliced
- A little fresh dill or parsley
- 1/2 celeriac, peeled
- 2 white carrots, peeled
- 100ml water
- 100ml apple vinegar
- 75ml sugar
- 2 tsp salt
- Mustard mayo, for serving
Instructions
- Rinse the cod roe in cold water to clean it.
- Wrap the roe in either aluminum foil or baking paper, ensuring it is fully covered.
- Bring 1 liter of water to a boil in a large pot. Add 1 tbsp salt, 2 bay leaves, pepper, sliced red onion, and a little fresh dill or parsley.
- Reduce the heat to a simmer and gently place the wrapped cod roe into the pot. Poach for 25 minutes.
- While the roe is poaching, prepare the pickled celeriac and carrots. Thinly slice the peeled celeriac and white carrots.
- In a separate saucepan, combine 100ml water, 100ml apple vinegar, 75ml sugar, and 2 tsp salt. Bring to a boil, stirring until the sugar dissolves.
- Pour the hot pickling liquid over the sliced celeriac and carrots in a bowl. Let it cool to room temperature, then refrigerate until serving.
- Once the roe is poached, remove it from the water and let it cool slightly. Carefully remove the outer membrane before slicing.
- Serve the sliced cod roe with pickled celeriac and carrots, and a side of mustard mayo.
Notes
- Cod roe is best enjoyed fresh and is highly seasonal, typically available in the colder months.
- After poaching, the roe can be sliced and pan-fried in butter for added flavor.
- The pickled celeriac and carrots add a necessary acidity that complements the mild taste of the roe.
- Store any leftover pickled vegetables in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 700
- Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 18
- Cholesterol: 100
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Frequently Asked Questions
What exactly is cod roe and when can I find it?
Cod roe is the egg sac of the cod fish, sold whole at the fishmonger in its outer membrane — the article notes they look like “a pair of pants.” The season is short, typically January through March in colder months, so they are treated as a prized seasonal ingredient much like strawberries in summer.
Why is the roe wrapped in foil or baking paper before poaching?
Wrapping keeps the delicate outer membrane intact during the 25-minute poach, preserving the mousse-like texture that is characteristic of cod roe. The membrane is only removed just before slicing and serving.
Can I do anything with the roe beyond serving it sliced?
Yes — the article suggests slicing the poached roe and pan-frying the slices in butter for added flavor, or stirring the roes with crème fraiche and herbs. All versions benefit from acidity, which is why the pickled celeriac and carrots (made with 100 ml apple vinegar, 75 ml sugar, and 100 ml water) are central to this recipe.
How far ahead can I make the pickled celeriac and carrots?
The notes say leftover pickled vegetables keep in the refrigerator for up to a week, so you can prepare them well in advance and refrigerate until serving.
There are no quantities for making the mayonnaise. How many yolks, how much mustard and oil??? Otherwise I’ll make this recipe as it sounds delicious.
you do not mention eggs in your recipe of ingredients but you talk about egg yokes. why is this?
I will try this recipe. Celeriac cod’s roe. You didn’t put mustard in your list of ingredients. What sort English,French or Dijon.
WOW!!!! Looks delicious!!! Thanks for sharing!
Have to try this!