Pollock Roe Cutlets

Pollock roe is far cheaper than black or red caviar, yet it's just as nutritious and every bit as tasty!

Recipe author

Servings:

Pollock roe

500

Eggs

Green onion

100

Wheat flour

100

Vegetable oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 19 g

Fats 25 % 9 g

Carbohydrates 22 % 8 g

183 kcal

GI: 13 / 0 / 88

Let's settle one thing right away: pollock roe is every bit as wholesome as black or red caviar. Sure, it isn't as pretty or as large-grained, but that doesn't mean it's short on nutrients — a pollock hatchling needs exactly the same building blocks as a sturgeon fry, so there's nothing second-rate about it. The one real difference is that this roe costs a fraction of the price, which is exactly why it makes such a great base for an everyday dish. Start by removing the membrane from the roe; if it won't peel away cleanly, just push the roe through a sieve. In a large bowl, combine the eggs and flour, then add the cleaned roe and the salt and mix thoroughly until smooth. Finely chop the green onion and stir it into the mixture as well. Heat the oil in a skillet over medium heat. Shape the roe mixture into small oval or round patties. If you'd like the cutlets to have a deeper golden color, roll them in breadcrumbs first. Set the patties in the hot oil and fry until cooked through and golden on both sides. Serve with a vegetable salad and pickles.

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