Cod Roe And Herb Beignets With Sun-blushed Tomato Salad

Login to Save

Ingredients

Ingredients

  • vegetable oil for deep frying

For the choux pastry

  • 150ml/5fl oz water

  • 55g/2oz butter, cut into cubes

  • 85g/2½oz plain flour

  • 2 eggs, beaten

  • 25g/1oz cod roe

  • 1 tsp fresh parsley, chopped

  • 1 tsp fresh dill, chopped

  • salt and freshly ground black pepper to taste

For the salad

  • handful sun-blushed tomatoes

  • 2 handfuls mixed fresh herbs of your choice (parsley, marjoram, chervil)

  • 2 tbsp olive oil

Description

Recipe Uses Vegetable Oil For Deep Frying, 150ml/5fl Oz Water, 55g/2oz Butter, Cut Into Cubes, 85g/2½oz Plain Flour, 2 Eggs, Beaten, 25g/1oz Cod Roe,...

BBC Favicon BBC
View Full Recipe

Back to top