roe, which can be treated in the
same way, the skin having first
been removed (or one can use cod’s
roe paste from a jar). Sometimes a
slice or two of white bread, crusts
removed, softened in cold water
and squeezed dry, is added to the
cod’s roe during the mixing
process. It helps to diminish the
saltiness of the fish, gives a milder
taste and thicker consistency.
SARDINES MARINÉES À LA NIÇOISE
Fresh sardines are grilled and
then put to marinate for a few days
in olive oil, with a drop of vinegar,
a bay leaf, peppercorns and herbs,