Codfish roe is a popular ingredient in scandinavian countries as well as in Japan and Corea. Most recipies start the same way: choose egg sacs that are as much as possible intact, any major tear in the membrane will allow the small eggs to flow out during cooking. Poach them in salted water with the addition of a couple of tablespoons of white vinegar (make sure the liquid is just barely bubbling, so as not to damage the roe). Cooking might take 20-30 minutes.
From this point the various cultures diverge: Swedes will serve the roe hot, accompanied by boiled potatoes and melted butter. Japanese will probably slice it and serve it with Ponzu (citrus soy sauce). We, from the south of europe will serve them hot or cold, drizzled with good olive oil, lemon juice, salt and pepper.
For a slightly more sofisticated recipe (pictured here), leave the ovaries to cool in the refrigerator overnight, slice them 1/2" thick, dust them with flour and fry them briefly until golden brown. Season them with salt and peppr and serve with a lemon-olive oil vinagrette and thinly chopped spring onions.
PS. 'klassiska fiskrätter' by Bengt Petersens is probably my favorite cooking book for Swedish seafood recipes. Very solid prepaprations from the traditionally rich seafood culture of the west coast of sweden.
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