Cod roe and herb beignets with sun-blushed tomato salad


For the choux pastry
For the salad
  • handful sun-blushed tomatoes

  • 2 handfuls mixed fresh herbs of your choice (parsley, marjoram, chervil)

  • 2 tbsp olive oil

Preparation method

  1. Fill a deep saucepan half-full of vegetable oil and heat until a breadcrumb sizzles gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Place the water and butter in a separate deep saucepan over a low heat.

  3. Once the butter has melted, bring the water up to a rolling boil and then add the flour all at once and beat over the heat for two minutes. Remove from the heat and transfer to a large cold bowl.

  4. Add the eggs gradually, beating them in well and then add the cod roe, parsley and dill.

  5. Once the oil is hot enough, turn down the heat and add tablespoonfuls of the batter in batches. Remove carefully when puffed up and golden and drain on kitchen towels. Repeat this process until all of the batter is used up.

  6. For the salad, toss together all of the ingredients and serve with the hot beignets.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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