Fried Carp Roe

Carp roe is usually seen in fish soup, but it can also be served as a standalone dish.

Ingredients:

• 500 g carp roe
• 2 spring onions
• 1 chili
• 1 tbsp homemade hot paprika preserved in salt (or salt)
• 1 bunch of parsley
• 2 tbsp milk thistle seed oil
• 2 tbsp walnut oil
• freshly ground black pepper
  
• to serve: butter, lemon, and toasted bread

Clean the roe under cold water, removing the small eggs from the membranes carefully without damaging them. Chop the chili, parsley, and spring onions finely. Pour the oils into a pan, then add the chili, three-quarters of the spring onions, and the parsley stems. Add the carp roe and the hot paprika, then sauté over high heat for 15–20 minutes, stirring continuously. Season with pepper at the end and stir in the parsley leaves.

Best served warm with toasted bread, lemon, and cold butter.