Parmesan Custards with salmon roe

Name: Parmesan Custards with salmon roe
Yield: Serves 6
Cuisine: American
Ingredients: ½ cup (120 ml) milk; ¼ cup (25 g) freshly grated Parmesan; 1 teaspoon dry sherry; ⅛ teaspoon fine sea salt; Pinch of freshly ground white pepper; 1 large egg; 1 large egg yolk; 2 ounces (55 g) fresh salmon or trout roe; ½ cup (120 ml) heavy cream; Microgreens (optional); 2 ounces (55 g) fresh salmon or trout roe

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

We tend to think of custards as being sweet but they are also delicious savory, and this pretty starter is ideal for an elegant dinner party. Smoked salmon could be used in place of the salmon roe. The custards can be baked up to 4 hours ahead and served at room temperature or reheated in a hot-water bath.

Ingredients

½ cup (120 ml) heavy cream
½ cup (120

Americas
United States
Dinner
Starter
Fish course
Pescatarian
California
Gluten-free

Method

In a small saucepan over medium-high heat, combine the cream, milk, Parmesan, sherry, salt, and pepper. Cook until bubbles appear around the edges of the pan. Remove from the heat, cover the pan, and let the cream steep for 30 minutes.

Preheat the oven to 250°F 120°C). Pour the