The fresh-tasting, slightly spicy sauce in this recipe contrasts well with the smooth creamy flavour of the roes. Serve
Roes on Toast II as a light luncheon dish with some crisp lettuce.
1 oz. butter
1 lb. soft herring roes
4 slices hot buttered toast
2 small spring onions , chopped
1 oz. butter
1 small onion, finely chopped
2 celery stalks, trimmed and finely chopped
12 oz. tomatoes, blanched, peeled and chopped
2 tablespoons water
½ teaspoon grated lemon rind
1 teaspoon dried basil
4 teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon Worcestershire sauce
2 teaspoon salt
½ teaspoon black pepper
First make the sauce. In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry for 5 to 7 minutes, stirring occasionally, or until the onion is soft and translucent but not brown. Add the tomatoes, water, lemon rind, basil, ginger, cinnamon, Worcester-shire sauce, salt and pepper to the pan.
Bring the mixture to the boil, stirring constantly. Cover the pan, reduce the heat to low and simmer the sauce for 20 minutes or until the mixture is very soft and has formed a puree.
Remove the pan from the heat. With the back of a wooden spoon, rub the sauce through a strainer into another medium-sized saucepan. Discard the contents of the strainer. Set the sauce aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the rocs and cook for 8 to 10 minutes, turning once, or until they are lightly browned and tender. Remove the pan from the heat and keep warm.
Place the saucepan, with the sauce, over moderate heat and bring it to the boil, stirring frequently.
Arrange the toast on a warmed serving dish. Place the roes on top. Remove the saucepan from the heat, pour the sauce over the roes and sprinkle over the spring onions . Serve immediately.