Ingredients: Mullet Fish Eggs, Kosher Salt
Topping Suggestion:
- Pizza
- Oysters
- Sushi
- Shakshuka with bottarga
- Clams
- Mixed grilled seafood sandwich
- Moroccan seafood Bastilla
- Omelette with Bri cheese and bottarga
- Capris salad
- Asparagus salad
- Arugula and halloumi cheese salad and octopus
- Octopus and mashed potato with garlic butter and truffles
- Hummus with olive oil and walnuts
- Lobster rolls
- Shrimp and bottarga rice paper rolled
- Shrimp tacos with bottarga
Recipe: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)
serves 2
Ingredients:
- Toasted sourdough bread slices
- 4 eggs
- 3 oz of Esmeralda Bottarga (grated or sliced)
- 1 tablespoon Butter
- 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)
PREPARATION: 10 minutes
Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga