Madeleine of carrot & Spring Bay scallop roe
Recipe courtesy of Pierre Barelier, Head Chef, Glaze Restaurant. Photo: Michael Silver, Photonet
- 150gm self raising flour
- 150gm melted butter
- 2 x eggs
- 60gms carrot juice
- 1 tbs carrot puree
- Salt to taste
- 150gms carrot brunoise
- 2o scallop roe, pan fried and chopped
- Combine ingredients.
- Place in tray and cook in oven for 8 minutes at 160 degrees.