50ml beetroot juice (or substitute for beetroot powder)
2 lemons, zested and juiced
75ml extra virgin olive oil, plus a drizzle to serve
75ml sunflower or vegetable oil
Sour cream seasoning
Lemon zest
Dill & Chives, chopped
Rapeseed oil
Salt and pepper
Instructions
To make the panisse: add chickpea flour into pan of warm water with the olive oil, salt and pepper. Whisk the batter over medium heat until you have a nice smooth dough (cooking for approximately 8-10 minutes).
Tip the panisse dough into a 20cm square, greased tin and allow to cool before placing in the fridge to chill for at least two hours and up to two days.
To make the taramasalata: Soak the bread in the 200ml milk, then squeeze out the excess through a sieve and put the bread into a blender.
Remove the membrane and any veins from the roe lobes, and put the cleaned roe, lemon zest, garlic, lemon juice and a good grind of black pepper into the blender with the bread and whizz til smooth.
Whilst the blender motor is still running, trickle in some of the olive oil and sunflower oil. Finish off the taramasalata with a touch beetroot juice (for a pale pink colour). Taste and adjust the seasoning with lemon juice as needed (reserving the sauce for later).
Preheat frying oil to 175 degrees celsius. Once the panisse is cool and set, take it out of the mould and cut into nice triangle wedges. Fry the panisse wedges in the preheated oil for 5-7mins until they are dark golden brown. Season the fried wedges with sour cream seasoning.
Serve/Scoop the taramasalata into a bowl with some lemon zest, dill, chives, little bit of rapeseed oil and serve with the fried panisse wedges.
