Warm Roe And Fennel Tartlets
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jusrol | 4 | Servings | ||
INGREDIENTS
| 10 | oz | Packet Jus-rol Shortcrust |
| Pastry thawed | ||
| 1 | oz | Butter |
| 2 | oz | Fennel, finely chopped |
| 2 | Spring onions finely chopped | |
| 4 | oz | Herring roes |
| Parsley for garnish |
INSTRUCTIONS
Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan tins. Bake blind. In a frying pan melt the butter, add the fennel and spring onions; cook gently for about 5min or until softened. Remove any veins from roes and add to the pan; cook for 2-3 min until firm. Season. Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into pastry cases. Top up with the vegetable mixture. Garnish with parsley. Serve warm. Source: Jus-rol: Pastry for today From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 844
Calories From Fat: 529
Total Fat: 59.2g
Cholesterol: 15.2mg
Sodium: 350mg
Potassium: 347mg
Carbohydrates: 68.7g
Fiber: 7.9g
Sugar: 1.2g
Protein: 12.3g