Cardinal Fritters

Ingredients

• soft roe (laitances)
• court-bouillon (poaching broth)
• sauce Homard (lobster sauce)
• light frying batter

Instructions

1. Poach the soft roe in a white wine court-bouillon (light cooking stock with aromatics and acid) until just set. Remove and cool under very light pressure to firm and flatten them gently.
2. Once cooled, coat each piece thoroughly with thick lobster sauce (sauce Homard reduced to a tight, clinging consistency) and allow to set completely.
3. Trim the coated roe into neat shapes. Just before service, dip each piece into light frying batter and immediately plunge into hot deep fat to fry until golden and crisp. The batter should puff slightly and seal the sauce inside.
4. Drain on absorbent paper and serve at once.