Bottarga Esmeralda – Dried Mullet Roe Caviar 3.19–4.2 oz | Wild-Caught Mediterranean Fish Roe | Premium Egyptian Bottarga | Keto, Paleo, Gluten-Free

Ingredients: Mullet Fish Eggs, Sea Salt

Topping Suggestion:

• Pizza margarita
• 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 halumi 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 sour dough bread slices
• 4 eggs
• 3 oz of 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