Bottarga Esmeralda - Caviar of The Mediterranean - (Dried Wild Caught Mullet Roe) 40 ~ 70 gm Kosher

Description

Ingredients: Mullet Fish Eggs, Kosher SaltTopping Suggestion:Pizza margaritaOystersSushiShakshuka with bottargaClamsMixed grilled seafood sandwichMoroccan seafood bastillaOmelette with Bri cheese and bottargaCapris saladAsparagus saladArugula and halumi cheese salad and octopusOctopus and mashed potato with garlic butter and trufflesHummus with olive oil and walnutsLobster rollsShrimp and bottarga rice paper rolledShrimp tacos with bottargaRecipe: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)serves 2Ingredients:Toasted sour dough bread slices4 eggs3 oz of Esmeralda Bottarga (grated or sliced)1 tablespoon Butter1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander) PREPARATION: 10 minutesPrepare 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