So'Boutargue Kosher Bottarga Made in France, Beeswax Coat 5.29~7 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)