Perch Eggs & Pasta
An expedition to one of our new Dakota slough-lakes yielded some fat yellow perch, filled with roe, and as I fileted them, it seemed to me there ought to be something good to do with those beautiful eggs. The eggs should be stored or frozen in the sacks, and then removed from the membrane for use in the following recipe.
- Yellow perch eggs
- Pressed garlic (about a clove for each 1/4 cup of eggs)
- Salt, lemon pepper, paprika
- White wine
- Chicken boullion cube
Serve this concoction over pasta, perhaps with some French bread for mopping up.
- Splash a little oil in a pan, and saute the perch eggs and garlic.
- Add a glass of white wine with a chicken boullion cube dissolved in it, and simmer to reduce.