PARME­SAN CRISPS WITH CRÈME FRAÎCHE AND FISH ROE

Lind­horst Wines Sauvi­gnon Blanc 2010

House and Leisure Food - - FRONT PAGE -

250ml grated Parme­san 250g crème fraîche zest of 2 le­mons, peeled

with a zester small tub of fish roe

Serves 8–10

Place ta­ble­spoons of the grated Parme­san on a sil­i­cone bak­ing sheet or non­stick bak­ing tray. Flat­ten the cheese out evenly and shape into discs. Bake at 180°C for five to eight min­utes, or un­til the cheese has melted. Don’t let it get too brown, how­ever, as it will taste bit­ter. Re­move from the oven, peel the discs off the sheets and place on a wire rack to cool. Once cool and hard­ened, ar­range the crisps on a serv­ing plat­ter with the crème fraîche, le­mon zest and fish roe.

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