Herring Roes in Cream Sauce

A delicate and simple supper dish, Herring Roes in Cream Sauce will appeal to even the most fastidious tastes. It is important to cut the bread for the toast at least 4-inch thick, so that the centre remains soft, and toast it just before serving to ensure freshness.

1 oz. butter

8 oz. soft herring roes

5 fl. oz. bechamel sauce

1 teaspoon chopped fresh fennel

1 teaspoon chopped fresh parsley

1 teaspoon salt l1 teaspoon white pepper

2 slices of toast

2 sprigs of watercress

1 lemon, quartered

In a small frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the roes and, turning them frequently, fry them for 3 minutes. Remove the pan from the heat. Set aside and keep hot while you prepare the sauce.

In a small saucepan, bring the bechamel sauce to a simmer over low heat. Stir in the fennel, parsley, salt and pepper and cook the sauce for 1 minute. Remove the pan from the heat.

Place the toast on two warm plates and spoon the roes on top of the toast. Pour the sauce over the roes and garnish with the watercress and lemon quarters.

Serve immediately.

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