So’Boutargue Gourmet Kosher Grated Bottarga Made in France, 1.76 oz

Bottarga So’Boutargue Ingredients: Mullet Fish Eggs, Salt
 
Topping Suggestion:

Pizza margarita
Oysters
Sushi
Shakshuka with bottarga
Clams
Mixed grilled seafood sandwich
Moroccan seafood bastilla
Omelette with Bri cheese and bottarga
Bouratta salad
Capris salad
Asparagus salad
Arugula and halumi cheese salad and octopus
Octopus and mashed potato with garlic butter and truffles
Hummus with olive oil and walnuts
Bloody Mary
Lobster rolls
Shrimp and bottarga rice paper rolled
Shrimp tacos with bottarga

 
Recipe:
 
Powdered Bottarga for toppings Preparation:
SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)
serves 4
Ingredients:

Toasted sour dough bread slices
4 eggs
3.5 oz 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)