Treviso ends, sardine cream and smoked roe
Try this light supper recipe with smokey undertones and crisp Treviso from Michelin star chef, Dan Barber of Blue Hill Restaurant, NY.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 6 tardivo or treviso radicchio
- 5 cups rice wine vinegar
- 2 cups water
- 11⁄2 cups sugar
- 1⁄2 cup salt
- 2 flounder egg sacks (other roes can be used as substitutes)
- 4 cups kosher salt
- 2 cups granulated sugar
- 8×8 inch baking pan
- 1 qt fish scrap
- 1 qt heavy cream
- lemon juice
- salt and pepper
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