2 cans of conserve cod roe in olive oil
2 garlic cloves
1 medium onion
1 bay leaf
1 unsalted margarine nut
3 or 4 tablespoons of white wine vinegar
1 tablespoon of chopped parsley
Salt and pepper q.s.
Drain the cod eggs and season with salt, pepper and garlic. Chop the garlic and onion. Place the margarine in a pan, add the onion and garlic and let it sear. Meanwhile peel the carrots and cut them into small cubes. Add the carrots to the prepared onion, season with salt and pepper and cook over low heat. Add the vinegar and wrap. When it boils, remove it from heat.
Place the oil in a large, deep skillet and bring to heat. Drain the seasoning roe, pass them by flour, followed by the beaten egg and finally in breadcrumbs. Fry the eggs in hot oil until they are browned on both sides. Drain them on paper towels.
Arrange the eggs on the plate to serve and cover with the carrot escabeche and decorate them with chopped parsley.
Adapted from: Vaqueiro