Barquettes of Soft Roe à la Florentine

Ingredients

• barquette shells
• spinach leaves
• 1 slice soft roe (laitance)
• Mornay sauce (béchamel with cheese)
• to taste Parmesan cheese

Instructions

1. Line the bottom of each barquette shell with braised spinach leaves stewed gently in butter.
2. Place a slice of soft roe, poached in white wine, on top of the spinach.
3. Cover with well-seasoned Mornay sauce (a béchamel enriched with grated cheese). Dust with grated Parmesan.
4. Glaze under the salamander (broiler) until golden and gratinéed.