Trout Roe Vinaigrette

Preparation info

  • Difficulty

    Medium

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 100 ml ( fl oz) veal jus
  • 75 ml (2⅔ fl oz) extra virgin olive oil
  • 30 g (1 oz) trout roe
  • 2 teaspoons lemon juice
  • ½ bunch (10 g/ oz) chives, finely chopped

Method

Gently combine all the ingredients in a bowl.