Laitances a la Grecque

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Put your soft roes in a flat saucepan or in a fireproof dish, season them with salt, pepper, and a pinch of saffron; add one or two chopped shallots, the flesh (skin and pips should be removed) of one tomato cut in small pieces, a bouquet of parsley, thyme, and bay leaf, a pudding-spoonful of “fumet” of fish; add olive oil so that it comes just level with the soft roes, and cook for about four minutes. Remove the bouquet and serve cold.

For the “fumet” of fish put in a saucepan head and bones of a sole, one mushroom and one onion cut in slices, salt, coarsely broken pepper, parsley, one bay leaf, a glass of dry white wine, and cook till it is reduced by three-quarters. Pass through a muslin or fine strainer.