Unique! Pollack Roe & Roe Cream Pasta with Abundant Eggs
How to Make Cream Pasta Bursting with Roe from Leftover Pollack and Pollack Roe
While enjoying delicious grilled pollack filled with roe, I decided to repurpose the leftover roe for a special pasta dish. By adding pollack roe, which offers a rich texture comparable to pollack roe, alongside actual pollack roe into a creamy pasta sauce, I created a dish with an abundance of eggs that burst with flavor in every bite, perfectly complemented by the smooth cream sauce. This is a truly unique and unforgettable culinary experience.
Pasta Ingredients
- Pasta (for 2 servings, approx. 200g)
- 250ml Milk
- 50ml Heavy Cream
- 1 Onion (medium size)
- 3 cloves Garlic, minced
- 1/2 boiled Potato (small)
- Roe from 4 Pollack
- 2 Tbsp Pollack Roe (eggs only, separated)
- 1/2 Frankfurther Sausage
- 1 slice Cheddar Cheese
- 2 Peperoncini (or dried chili peppers)
- Pinch of Basil Powder
- 2 Tbsp Olive Oil
- Pinch of Black Pepper
- 2 Perilla Leaves
For Cooking Pasta
- 1.5L Water
- 1 Tbsp Salt
- 1.5L Water
- 1 Tbsp Salt
Cooking Instructions
Step 1
Prepare half a boiled potato. If boiling a small potato is inconvenient, you can chop it into small pieces, place it in a microwave-safe dish, cover with plastic wrap, and microwave for about 5 minutes until tender. Blend the microwaved potato with 250ml of milk in a blender until smooth. This mixture will form the creamy base of your sauce.
Step 2
In a large pot, bring 1.5L of water to a rolling boil over high heat. Once boiling, add 1 Tbsp of salt and cook the pasta for 2 servings according to the package directions, but reduce the cooking time by 1-2 minutes. Reserve about one cup of the pasta water before draining; it can be used later to adjust the sauce consistency.
Step 3
Finely chop the onion and thinly slice or mince the 3 cloves of garlic. Heat a frying pan over medium heat, add a generous amount of 2 Tbsp of olive oil, and sauté the minced garlic and chopped onion until translucent and fragrant. Sautéing until the natural sweetness of the garlic and onion is released is key.
Step 4
Pour the blended potato and milk mixture from the blender into the pan with the sautéed garlic and onions. Reduce the heat to low and stir gently to prevent sticking as the sauce simmers.
Step 5
Carefully remove the thin membrane from the pollack roe and separate the egg clusters. For the pollack roe, use the back of a knife to remove the outer skin and gently break up the egg clusters with a fork. Slice the frankfurther sausage into bite-sized pieces. Add the prepared pollack roe, pollack roe, and sausage to the sauce and mix well.
Step 6
Pollack roe is naturally salty, so additional seasoning might not be necessary. The salt used to cook the pasta and the saltiness of the pollack roe create a harmonious flavor. If you prefer it saltier, you can adjust the seasoning with salt or cheese at the end.
Step 7
Add 50ml of heavy cream to achieve a smooth sauce consistency, and add 1 slice of cheddar cheese for added richness. You can crush the 2 peperoncini or add them whole for a hint of spiciness, and sprinkle in a pinch of basil powder for aroma. Stir everything together until well combined and simmering.
Step 8
Drain the cooked pasta, retaining a little moisture, and add it directly to the sauce pan. Toss the pasta with the sauce for 1-2 minutes over the heat, allowing the flavors to meld. If the sauce becomes too thick, gradually add reserved pasta water, a ladleful at a time, until you reach your desired consistency. Finish with a pinch of black pepper.
Step 9
Roll up the 2 perilla leaves and thinly julienne them. Generously top the finished pasta with the julienned perilla leaves. The fresh, herbaceous aroma of the perilla leaves cuts through the richness of the cream sauce and adds a visually appealing touch, enhancing the overall presentation of the pasta.
