Warm Roe And Fennel Tartlets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Packet Jus-rol Shortcrust Pastry, thawed
1 ounce: Butter,
2 ounce: Fennel, finely chopped
2: Spring onions finely chopped,
4 ounce: Herring roes,
Parsley for garnish,
Directions:
Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan
tins. Bake blind. In a frying pan melt the butter, add the fennel and
spring onions; cook gently for about 5min or until softened. Remove any
veins from roes and add to the pan; cook for 2-3 min until firm. Season.
Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into
pastry cases. Top up with the vegetable mixture. Garnish with parsley.
Serve warm.
Source: Jus-rol: Pastry for today
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Source from luhu.jp
tins. Bake blind. In a frying pan melt the butter, add the fennel and
spring onions; cook gently for about 5min or until softened. Remove any
veins from roes and add to the pan; cook for 2-3 min until firm. Season.
Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into
pastry cases. Top up with the vegetable mixture. Garnish with parsley.
Serve warm.
Source: Jus-rol: Pastry for today
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Source from luhu.jp
Tags
Jusrol