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Milk with onions and carrots in a frying pan

Pan-Cooked Fish Milt with Onion and Carrot

This recipe is for true seafood and fish lovers! Fish milt (soft roe), like caviar, is very nourishing—rich in B, C, and E vitamins and complete animal protein. Like fish, milt can be pan-fried or boiled, and it's also used as a filling for fish pies.

Pirko Rita

Recipe author

Milk with onions and carrots in a frying pan

Composition / ingredients

Servings:

Fish milt (soft roe)

300

Carrot

Onion

Bell pepper

Garlic

Tomato paste

Soy sauce

Parsley

Chili pepper

0.5

Water

150

Sugar

1.5

Salt

Flour

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 5 % 1 g

Carbohydrates 58 % 11 g

62 kcal

GI: 73 / 0 / 27

Cooking method

Step 1:

Gather the ingredients for braised fish milt with onion and carrot. For this dish you'll need salmon milt. Fresh is best, of course, but if it's frozen, thaw it naturally—on the bottom shelf of the fridge. Rinse the milt under cold running water, blot it dry with paper towels to remove excess moisture, and cut it into small pieces.
Step 2:

Dredge the milt in wheat flour to coat it and transfer it to a heated skillet. To keep it from scorching, fry over medium heat for 10–15 minutes. Move the fried milt to a clean plate.
Step 3:

Peel the onion and carrot, and seed and stem the bell pepper. Cut the prepped vegetables into small cubes. Transfer them to the same skillet you fried the milt in and cook for 5–7 minutes, stirring occasionally.
Step 4:

Add the tomato paste to the sautéed vegetables, pour in the soy sauce and water, and season with sugar and salt. Mix well and simmer the sauce and vegetables for another 15 minutes over medium heat.
Step 5:

When the time's up, add the pressed garlic, chopped chili pepper, and ground black pepper to the vegetable sauce. Stir. Then add the fried milt back into the sauce, stir, and simmer another 5–7 minutes.
Step 6:

Before serving, sprinkle the finished dish with chopped parsley. Like other seafood, milt can be served with a slice of lemon, fresh herbs, and vegetables.

Milt has a distinctive character, and not everyone will take to its flavor. But true food lovers will appreciate this dish—and home cooks will appreciate the recipe for how simple and easy it is. The product is popular in Russia and Japan, though it never really caught on in Europe.