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A clockwork orange story by6/30/2023 ![]() Put the flours in a large mixing bowl and add the salt and the seeds. Set aside in the fridge while you make the crispbread. If you feel it is thicker than you would like, introduce a little cold water. With the whisk turning, pour in the oil slowly, as if you were making mayonnaise, and keep going till you have a thick, creamy texture. ![]() Using the whisk attachment, beat the roe and bread together then pour in the lemon juice. Squeeze the milky water from the bread with your fist and add the bread to the roe (you can discard the milk, it has done its work). Then put it into the bowl of a food mixer. ![]() If it proves difficult to remove, cut the roe in half and scrape the rusty-pink flesh from the skin with a spoon. Meanwhile, tear the skin from the cod’s roe. Serves 6-8īlack and golden sesame seeds 1 tbsp eachįor the whipped roe, put the white bread in a mixing bowl, pour over the milk and water and set aside for a few minutes, till the bread is thoroughly sodden. You can alter the texture with the addition of a little water, but take care not to let it become soupy. I like a soft, whipped texture akin to soft-serve ice-cream. Too thin, it will slide from your crispbread too thick and it lacks all joy. ![]() With the promise of sunny afternoons, lunches outside and an altogether more laidback feel to the season’s cooking, it is this sort of recipe I need in my kitchen. ![]()
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