Finely chop the carrots, celery, mussels and herring roe. Add dill, garlic and bread crumbs, season with pepper and season with salt. Mix well with the egg yolks, fruit brandy and liquid sweet whipped cream.
Cook for half an hour at 180§C in a bain-marie in the oven.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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