Ingredients:
50g Alaska Pollock Roe
100g Angel hair pasta
2 tsp Vinegar White Wine
1tsp Chopped Shallots
110ml Fish Stock
20g Unsalted Butter
2 Cherry Tomatoes
1tsp Olive Oil
Pepper and Salt
Directions:
1. Sauté chopped shallots with olive oil, then add vinegar white wine and cook until evaporated. Add fish stock and reduce until 1/3 remains, then add unsalted butter.
2. Preheat the oven to 180º, put in cherry tomatoes and roast for 5 minutes.
3. Place angel hair pasta into stock and cook for 10 minutes.
4. Put Alaska Pollock Roe atop pasta and garnish with cherry tomatoes. Season with salt and pepper.