Carrot & Pollack Roe Pasta Delight
How to Make a Unique Carrot Pasta with Carrot ‘Rape’: A Pollack Roe Pasta Recipe
Introducing a truly unique carrot dish! Topping a savory pollack roe pasta with generously pre-made carrot ‘rape’ creates a wonderfully different flavor experience. This pollack roe pasta pairs exceptionally well with a fresh carrot salad.
Pasta Ingredients- 120g Pasta (Fettuccine recommended for best results)
- 20 cloves Garlic (use generously for flavor)
- 2 Pollack Roe sacs (membranes removed)
- 1 segment Green Onion (finely chopped)
- 1/2 cup Olive Oil (for sautéing and coating)
- 3 Tbsp Cooking Sake or White Wine (to remove odor and add depth)
- Pinch of Salt (for pasta water and seasoning)
- Parmesan Cheese, grated (for garnish)
- 2 cups Carrot ‘Rape’ (generously topped)
- A little Bacon (cut into bite-sized pieces)
Carrot ‘Rape’ Ingredients (Prepare Ahead)- 2 Carrots (medium size)
- 3 Tbsp Olive Oil
- 0.5 Tbsp Salt
- 2 Tbsp Lemon Juice (for a fresh zing)
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 2 Carrots (medium size)
- 3 Tbsp Olive Oil
- 0.5 Tbsp Salt
- 2 Tbsp Lemon Juice (for a fresh zing)
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp Sugar
- Pinch of Black Pepper
Cooking Instructions
Step 1
For this recipe, we’re using flat fettuccine pasta which holds the sauce beautifully. First, prepare a generous batch of carrot ‘rape’. Carrot ‘rape’ can be stored in the refrigerator for several days, making it a versatile addition to many dishes.
Step 2
Thinly slice the garlic into slivers. Using plenty of garlic will significantly enhance the pasta’s overall flavor profile.
Step 3
Finely chop the green onion, using both the white and green parts. The fresh, mild flavor of the onion helps to balance the richness of the dish.
Step 4
Carefully remove the membrane from the pollack roe sacs, either by scraping with the back of a knife or gently squeezing, using only the roe. Cut the bacon into bite-sized pieces, about 1-2 cm wide.
Step 5
In a wide pan, generously add olive oil and heat over low to medium-low heat. Add the sliced garlic and chopped green onion, sautéing slowly to release their aromas. Cook until the garlic is golden and fragrant, being careful not to burn it.
Step 6
Once the garlic and onion have released their fragrance, add the chopped bacon to the pan. Increase the heat to medium and cook together until the bacon is nicely browned and has rendered some of its fat, adding a wonderful savory depth.
Step 7
When the bacon is golden, add the prepared pollack roe. Stir-fry briefly; pollack roe can become dry and tough if overcooked, so just a quick sauté is needed.
Step 8
As you stir-fry the pollack roe, add 3 tablespoons of cooking sake (or white wine). This helps to eliminate any fishy odors and further enhances the savory flavors of the ingredients. The alcohol will evaporate, leaving behind a richer taste.
Step 9
Pour in about one cup of the starchy pasta cooking water (pasta water). This liquid is key to creating a silky sauce that coats the pasta beautifully. Let the sauce simmer gently over medium heat to thicken slightly.
Step 10
Now, it’s time to cook the pasta. Bring a large pot of water to a rolling boil, adding about half a tablespoon of salt. Add the fettuccine and cook according to package directions, aiming for al dente – usually around 8 minutes. It’s often best to cook it 1-2 minutes less than the package suggests.
Step 11
Drain the pasta and immediately transfer it to the pan with the sauce. Toss gently to combine, allowing the pasta water to help emulsify the sauce and coat every strand. Taste and adjust seasoning if needed; I found the natural saltiness of the pollack roe was sufficient, so I only added a pinch of black pepper.
Step 12
Finally, generously sprinkle with grated Parmesan cheese for an extra layer of flavor. Serve the pasta on a plate and top it generously with the pre-prepared, refreshing carrot ‘rape’. This completes your visually appealing and incredibly delicious Carrot & Pollack Roe Pasta!
