Uruguayan Ikura Gratin
A rich and savory dish combining the flavors of Uruguay and Japan.
Ingredients
- ●1/2 cup IkuraSalmon roe
- ●1 cup, shredded Rich Gratin CheeseA blend of cheddar and parmesan
- ●2 tablespoons ButterUnsalted
- ●1 tablespoon All-purpose flourFor thickening
- ●1 cup MilkWhole milk
- ●2 large EggsBeaten
- ●1/2 teaspoon SaltTo taste
- ●1/4 teaspoon Black pepperTo taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium saucepan, melt 1 tablespoon of butter over medium heat.
- 3
Add the flour and whisk to combine, cooking for 1 minute.
- 4
Slowly pour in the milk, whisking continuously to avoid lumps.
- 5
Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
- 6
Remove the sauce from the heat and stir in the grated cheese until melted.
- 7
Add the beaten eggs to the cheese sauce and stir to combine.
- 8
Butter a 6-inch baking dish and add a layer of the cheese sauce.
- 9
Top with a layer of ikura, followed by another layer of cheese sauce.
- 10
Repeat the layers one more time, ending with a layer of cheese sauce on top.
- 11
Dot the top of the gratin with the remaining 1 tablespoon of butter.
- 12
Season with salt and black pepper to taste.
- 13
Bake the gratin in the preheated oven for 20-25 minutes, or until golden brown and set.
- 14
Remove from the oven and let cool for a few minutes before serving.