Wild Berries Surrounded By The Meringue
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Wild Trout Roe in a Warm Crust of Dried Pigs Blood
Ingredients
- 100g unbleached, wholemeal (whole wheat) flour
- 1 pinch salt
- 100g double (heavy) cream
- 50g pig’s 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
Instructions
Wild Trout Roe in a Warm Crust of Dried Pig’s Blood serves 6 original recipe by PBS Food.
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