400 g uncooked cod's roe
salt
white wine vinegar
a little milk or single cream
375 ml parsley sauce
butter for greasing
browned breadcrumbs
salt
white wine vinegar
a little milk or single cream
375 ml parsley sauce
butter for greasing
browned breadcrumbs
method
1. Wash and wipe the cod's roe, then poach it for 10 minutes in water sharpened with a little salt and vinegar.
2. Cool the roe to tepid to let it firm up.
3. Add the milk or cream to the parsley sauce.
4. Dice the roe and put it into the sauce.
5. Butter 3-4 clean scallop shells, put in the roe, cover with breadcrumbs, and heat in a fairly hot oven at 200°C, Gas 6, for a few minutes until the sauce bubbles and the crumbs are crisped.
6. If scallop shells are not available, serve on buttered toast.
2. Cool the roe to tepid to let it firm up.
3. Add the milk or cream to the parsley sauce.
4. Dice the roe and put it into the sauce.
5. Butter 3-4 clean scallop shells, put in the roe, cover with breadcrumbs, and heat in a fairly hot oven at 200°C, Gas 6, for a few minutes until the sauce bubbles and the crumbs are crisped.
6. If scallop shells are not available, serve on buttered toast.
serving amount
serves 3 - 4
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