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FISH ROE IN MORNAY SAUCE

FISH ROE IN MORNAY SAUCE

INGREDIENTS:
500g Fish Roe
Grated Parmesan Cheese    


MORNAY SAUCE:
2 Table spoon Butter
2 Heaped Table spoon Flour
2 Cups Milk or milk and Cream
1 Tea spoon English Mustard
¾ Cup Grated Cheddar Cheese

METHOD:
Melt butter in small saucepan. Remove from heat and blend in flour, stirring until smooth, then add mustard and seasoning. Stir in ½ cup milk, blend well,  then add remaining milk and cheese. Return to heat and cook until thick and smooth, stirring constantly

METHOD:
Poach roe for 10 minutes in water and add 1 tea spoon vinegar. Cool, remove skin and cut into small pieces. Combine with Mornay Sauce, mixing carefully so as not to pulverise the roe.
Butter 4 – 6 scallop shells, spoon in Roe mixture, sprinkle generously with Parmesan cheese and bake for 8 – 10 minutes at 190’C until heated through and the topping is crisp.



Serves 4 – 6

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