Soft Roe Fritters à la Villeroy

Ingredients

• soft roes
• court-bouillon with white wine
• sauce Villeroy
• chopped truffle
• fine

Instructions

1. Poach the soft roes in a court-bouillon with white wine.
2. Cool them under a very light press.
3. Coat them with sauce Villeroy to which chopped truffle has been added.
4. Once the sauce has cooled, trim them.
5. At the moment, dip in a fine, thin frying batter and plunge into plenty of hot fat, keeping the envelope quite dry.