Roasted chicken skin with salted cod roe

Roasted chicken skin with salted cod roe

By
From
Igni
Photographer
Julian Kingma

You will need to use really fresh fish roe sacks here. You can use any fresh fish roe: cod, mullet, snapper or trevally work well. Make sure they are not damaged in any way and are free of blemishes.

Ingredients

Quantity Ingredient
100g soft white bread
juice of 1 lemon
1 thinly sliced shallot
500ml grapeseed oil
dill, to garnish

salted cod roe

Quantity Ingredient
salt
2 cod roe sacks
olive oil

chicken skins

Quantity Ingredient
8 raw chicken skins

Method

  1. For the salted cod roe, start by filling a large bowl with a 10 per cent brine solution—that’s 10 g fine salt per 1 litre of water. Once the salt has dissolved, carefully lower the roe sacks into the brine and leave to sit for 3 hours, then remove the sacks from the brine and pat dry with plenty of paper towel. Sprinkle a moderate amount of salt all over the roe sacks and leave at room temperature for 6 hours, or until the roe sacks have started to firm up.

    When the sacks have started to firm, wipe as much salt off them as possible with a kitchen wipe then poke a hole in the top of each roe with a skewer and tie with a length of butcher’s string forming a loop at one end. Leave to hang in a cool, drafty area to dry for 10–14 days. Lightly brush each roe sack with olive oil, wrap in plastic wrap and refrigerate until needed.

    Soak the bread in a bowl with 400 ml warm water until soft, about 20 minutes, then gently squeeze out the water and set aside. Blitz the bread, roe, lemon juice and shallot in a blender until smooth, then in a steady stream gradually pour in the grapeseed oil, adding a little warm water if the mixture becomes too thick. Season to taste with lemon juice and sea salt and refrigerate until needed.

    For the chicken skins, remove all the excess fat and meat from the skin by scraping the underside carefully with a knife (be careful not to rip it). Spray a baking tray with oil and place the skins as flat as possible. Roast in a 200°C (400°F) oven for 25 minutes or until golden and crisp.

    Remove the skins from the tray and place on absorbent towel to remove any excess fat. Spread liberally with cod roe and garnish with dill.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again