Roe fillet

[JockStalk]

These are pretty wee in a roe and never really bothered with them, usually flick them into the dice pile. That has now changed.
Inspired by a comment Re’M’ington made on here, I kept them back when I broke a roe down Monday night.
Lunchtime today, rubbed with oil and salt/ pepper (the fillet, not me) in a hot pan to sear and rested on a warm plate - 6 minutes all up. Sliced on a sarnie with bit of salad and some red currant jelly. One fillet does one decent sarnie.
Pure roegasm.

 

[Woodsmoke]

One of the perks of doing your own butchery. My wife doesn't even know they exist

 

[Oh6]

rubbed with oil and salt/ pepper (the fillet, not me) in a hot pan to sear and rested on a warm plate - 6 minutes all up. Sliced on a sarnie with bit of salad and some red currant jelly

Alternatively cut into strips and pan fry with onions, sliced mushrooms and deglaze with some port, and then put in a fresh crusty roll or baguette.

 

[Magnificent 7]

Or even on toast rhe same.mornimg as the stalk

 

[FISH BOY]

Defo

Admittedly, fallow in the pic, but a lovely filling.

 

[Shootgun]

These are pretty wee in a roe and never really bothered with them, usually flick them into the dice pile. That has now changed.
Inspired by a comment Re’M’ington made on here, I kept them back when I broke a roe down Monday night.
Lunchtime today, rubbed with oil and salt/ pepper (the fillet, not me) in a hot pan to sear and rested on a warm plate - 6 minutes all up. Sliced on a sarnie with bit of salad and some red currant jelly. One fillet does one decent sarnie.
Pure roegasm.

This is how i do it !

 

[WH308]

Are you talking about fillets, or tenderloin? I know roe aren’t that big but it would still be a well filled sandwich with a full fillet!

 

[Freeforester]

Once had roe tenderloin as tartare at the Black Swan in Oldstead, before Tommy went off the scale in popularity, fantastic. Have to say though ours never get more than a minute either side, and even as little as thirty seconds either side on a hot BBQ grill. Never that sorry if they don't get sold at market!

 

[biffo]

Some good chefs on here !

 

[JockStalk]

Are you talking about fillets, or tenderloin? I know roe aren’t that big but it would still be a well filled sandwich with a full fillet!

Well it’s the wee bit against the top of the rib cage I’m calling fillet. The bit I think your referring to is what I’d call backstrap - along the back, both sides of spine. A full backstrap would def be a decent sarnie

 

[Woodsmoke]

Beautifully cooked!

I tend to slice mine on the diagonal rather than straight. I think it makes it even more tender than it already is

 

[VSS]

Well it’s the wee bit against the top of the rib cage I’m calling fillet. The bit I think your referring to is what I’d call backstrap - along the back, both sides of spine. A full backstrap would def be a decent sarnie

Those wee fillets that come out of the inside of the carcass, one each side, are the tenderloins. What you're calling "backstraps" are the loin fillets.

 

[JockStalk]

Those wee fillets that come out of the inside of the carcass, one each side, are the tenderloins. What you're calling "backstraps" are the loin fillets.

Not in our house

 

[Erik Hamburger]

Some good chefs on here !

Yes, but some terrible butchers, confusing a LOIN with a FILLET

 

[biffo]

Yes, but some terrible butchers, confusing a LOIN with a FILLET

And possibly some terrible spellers confusing a LION with a FILTER

 

[shakey jake]

and some call loin back straps! loins are along the spine, fillets are under the spine.

 

[WH308]

I always assumed “back straps” to be American parlance. I’d never heard it until I watched meat eater / fresh tracks.

 

[Freeforester]

Well it’s the wee bit against the top of the rib cage I’m calling fillet. The bit I think your referring to is what I’d call backstrap - along the back, both sides of spine. A full backstrap would def be a decent sarnie

Do you mean the strips Inside of the top of the ribcage, keeping the kidneys company (tenderloins) or outside top of the ribcage, i.e. along the top of the back (the loins)??

 

[Gameking]

I do mine ( Roe Fillet) in thin strips , served on wild rice .

Meat flash fried in the hottest smoking pan in rape oil, (with mushrooms - any you have) cooked in a pan in garlic infused oil in separate pan.

Then a home made green peppercorn sauce .

for last 30 seconds empty mushrooms and sauce into meat pan ( off heat) and stir in whilst you dish up the rice.

Pour over and enjoy. ( WARNING - I LIKE MY MEAT RARE )

 

[willowbank]

The type of oil used is paramount, rapeseed will get very hot before it starts smoking and the pan must be as hot as possible, whereas other oils will stink the kitchen out.
Also it’s best to just gently oil the meat not the pan to seal in the juices and remember the thumb test for a medium to rare steak.

I’m salivating writing this

Willowbank