PARMESAN CRISPS WITH CRÈME FRAÎCHE AND FISH ROE
Lindhorst Wines Sauvignon Blanc 2010
250ml grated Parmesan 250g crème fraîche zest of 2 lemons, peeled
with a zester small tub of fish roe
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.