Bottarga Borealis - Cured and Grated Norwegian Cod Roe - 1.76 Oz - Bottarga Boreale

Bottarga Borealis Ingredients: Cod Fish Eggs, Salt

Topping Suggestion:
Pizza seafood
Oysters
Squid ink risotto
Cannelloni
Clams
Mixed grilled seafood sandwich
Moroccan seafood bastilla
Capris salad
Hummus with olive oil and walnuts
Arugula and halumi cheese salad
Lobster rolls

 

Recipe:

Powdered Bottarga for toppings Preparation:
SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)
serves 4
Ingredients:
Toasted sour dough bread slices
4 eggs
1.5 tablespoons of Bottarga (grated or sliced)
1 tablespoon Butter
1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)
Optional: artichoke hearts with one lemon Salt and pepper
PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • 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 and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)