Hake roe in vinaigrette: the most delicious recipe

Ingredients

• 800 gfresh hake roe
• 1/4green pepper
• 1/4red pepper
• 1 (about 120 g)onion
• to tastesalt
• 40 gsherry vinegar
• 20 gwhite wine or cider vinegar
• 150 gextra-virgin olive oil
• to tastefresh parsley, finely chopped
• to tastecherry tomatoes, to serve

Instructions

1. 1

   Clean the roe

   Rinse the hake roe carefully and remove any impurities.

2. 2

   Poach the parcels

   Wrap each piece of roe separately in cling film, twisting the ends like a sweet wrapper. Put the parcels in a pan, cover with cold water and cook over a medium heat for about 12 minutes.

3. 3

   Chill the roe

   When cooking is complete, transfer the parcels to a colander without removing the cling film. Leave them to cool to room temperature, then refrigerate for at least 1 hour.

4. 4

   Mix the vinaigrette

   Finely chop the onion and both peppers and put them in a bowl. Add both vinegars, the oil and salt, mix well and leave to stand for about 30 minutes.

5. 5

   Slice and layer

   Take the roe from the fridge, remove the cling film and cut it diagonally into slices 2–3 cm thick. Arrange the slices in a glass container, alternating layers of roe with layers of vinaigrette until everything is used.

6. 6

   Rest in the fridge

   Sprinkle with finely chopped parsley and cover the container. For the flavours to soak into the roe, leave it to rest in the fridge for 1–2 hours.

7. 7

   Serve with tomatoes

   Arrange the roe on a serving plate or platter. Serve with cherry tomatoes for a fresh contrast and a splash of colour.

What is hake roe in vinaigrette?

Hake roe is the roe sac from hake, prepared here as a chilled seafood dish in the style of Spanish coastal cooking. A sharp, colourful vinaigrette of vinegar, olive oil, onion and peppers gives the mild roe a lively dressing.

This version works well as a make-ahead starter: the roe is gently cooked, cooled and sliced before it is layered with the dressing. A rest in the fridge lets the flavours mingle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 27g protein, 5g carbs, 29g fat.

The hake roe supplies most of the protein, while the olive oil is the main source of fat and contributes much of the energy. The peppers and onion provide a little carbohydrate; serve a moderate portion with salad or vegetables for a balanced plate.

Choosing the ingredients

Fresh roe: Handle it gently when rinsing and wrapping so the sacs stay intact. Remove any visible impurities before cooking.

Vinegars: Sherry vinegar brings a deeper tang, while white wine or cider vinegar adds a lighter, fruitier note. The recipe uses both, so keep their quantities in balance.

Olive oil: Extra-virgin olive oil forms the body of the dressing. Mix it thoroughly with the vinegar so it coats the chopped vegetables and roe.

Wrapping and cooking the roe

Individual parcels: Wrap each piece separately and twist the ends securely, like a sweet wrapper. This helps keep the pieces together as they cook.

Gentle heat: Start in cold water and cook over a medium heat for about 12 minutes. The method does not specify a finished internal temperature, so avoid boiling the parcels vigorously.

Cooling before slicing

Chill time: Let the wrapped roe cool to room temperature before refrigerating it for at least 1 hour. Chilling makes it easier to unwrap and cut into neat slices.

Slice size: Cut diagonally into slices 2–3 cm thick, as directed. A sharp knife and steady pressure help keep the pieces intact.

Making the vinaigrette

Fine chopping: Cut the onion and peppers into small pieces so they distribute evenly over the roe. A fine dice also makes each bite easier to eat.

Maceration: After mixing in the vinegars, oil and salt, leave the dressing for about 30 minutes. Then layer it with the roe so the vegetables and liquid reach all the slices.

Resting and serving

Flavour rest: Once layered and covered, refrigerate the roe for 1–2 hours. This resting time is separate from the initial chilling after cooking.

To serve: Arrange the slices on a platter and add cherry tomatoes for a cool, juicy accompaniment. The dish suits a summer meal or a shared starter.

Recipe notes & tips

• Wrap the roe pieces individually so they are easier to handle after cooking.
• Keep the parcels in their cling film while they cool and chill.
• Chop the onion and peppers finely for an even vinaigrette.
• Layer the dressing between the roe slices rather than pouring it all on top.
• Allow the full 1–2 hours of resting time after assembling for the flavours to mingle.
• Add the cherry tomatoes when serving so they stay fresh and bright.

Variations

• Add cucumber: Dice a little cucumber finely for extra freshness.
• Use lemon: Replace some of the vinegar with lemon juice for a citrus note.
• Add garlic: Stir a small amount of finely chopped garlic into the vinaigrette.
• Include capers: Mix in chopped capers for a briny, savoury edge.
• Try fresh herbs: Use chopped dill instead of, or alongside, the parsley.

Common mistakes to avoid

• Rough handling: Roe can break apart; rinse it gently and wrap each piece with care.
• Loose parcels: Water can get inside; twist the cling film ends securely before cooking.
• Skipping the chill: Warm roe is harder to slice neatly; refrigerate it for at least 1 hour first.
• Large vegetable pieces: They can overwhelm the slices; chop the onion and peppers finely.
• Serving too soon: The roe has less time to take on the dressing; rest it in the fridge for 1–2 hours.
• Cutting with a blunt knife: Slices may crumble; use a sharp knife and a steady motion.

How to store

Keep the layered roe covered in a clean, airtight container in the fridge and eat within 2 days. Serve it cold; if it has been out at room temperature for an extended period, discard it rather than returning it to the fridge.

Frequently asked questions