Wild trout roe in a warm crust of dried pigs’ blood
Simple but effective, Michelin-starred chef Magnus Nilsson's wild trout roe in a warm crust of dried pigs’ blood recipe is a treat...
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Ingredients
- 100g unbleached, wholemeal (whole wheat) flour
- 1 pinch salt
- 100g double (heavy) cream
- 50g pigs’ blood, plus 100g for dipping
- 1 egg yolk
- 10g melted butter
- Fresh, unsalted trout roe, taken out of the fridge about 2 hours before serving
- Neutral oil, for deep frying
- Salt
- 100g pigs’ blood
- 100g whole eggs
- 25g butter
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