A couple of weeks ago Bill and Alex went fishing and brought home a couple of trout. One of them was female and full of eggs.
We saved them, and what I should have done was spend some quality time online looking up recipes for curing them, so I could make us some fresh caviar.
But I didn’t. And I basically ruined them.
But before I did that, I took pictures….
Okay, so those are all my pretty pre-ruin trout roe pictures.
I thought I’d just quickly sautee them with a little sage butter, since that’s what we were doing to the trout.
I got some great pictures of the end result, but when it came time to taste them…yuck. They firmed up too much and didn’t absorb any of the sage butter flavor. Basically they became tiny, pale yellow fishy nuggets.
I’ve since learned how to make trout caviar, so that NEXT TIME I won’t waste perfectly good eggs.
Even if they were pretty when I cooked them….