500 g carp roe
2 spring onions
1 chili pepper
1 tablsepoon homemade minced red hot pepper preserved in salt (or salt)
1 bunch of parsley
2 tablespoon milk thistle seed oil
2 tablespoon walnut oil
freshly ground black pepper
butter, lemon and toasts for serving
Clean the roe under running cold water and gently remove the tiny eggs from the skein. Chop the chili, parsley and spring onion finely. Pour the oils into a pan and add the chili, three-quarters of the spring onion and the parsley stem. Add then the carp roe and the minced pepper as well. Fry over high heat for 15-20 minutes, stirring frequently. Finally, season with pepper and stir in the parsley leaves.
Serve while still hot, with toasts, lemon and cold butter.