Advertisement
4-5
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
No flour is required in this soufflé, as the roes produce a good consistency. It always works, and is crisp on the top and gooey in the middle.
Generously butter a 7-inch-diameter soufflé dish and sprinkle the sides with a little Parmesan to aid the rising. Place upside down in the freezer until needed.
Remove the black stringy bits from the roes, and run under a hot tap to firm them up. Fry the roes gently in the butter for 5 minutes.
Work the roes and butter in a blender or a food processor, but do not purée until smo