Bottarga Boreale – Røykrogn – Dried and Smoked Cod Roe – 90 - 110 Grams – Handmade in Arctic Norway

Description

Bottarga Borealis Ingredients: Cod Fish Eggs, SaltTopping Suggestion:Pizza margaritaOystersSushiShakshuka with bottargaClamsMixed grilled seafood sandwichMoroccan seafood bastillaOmelette with Bri cheese and bottargaBouratta saladCapris saladAsparagus saladArugula and halumi cheese salad and octopusOctopus and mashed potato with garlic butter and trufflesHummus with olive oil and walnutsBloody MaryLobster rollsShrimp and bottarga rice paper rolledShrimp tacos with bottargaRecipe:Powdered Bottarga for toppings Preparation:SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)serves 4Ingredients:Toasted sour dough bread slices4 eggs5 tablespoons of Bottarga (grated or sliced)1 tablespoon Butter1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)Optional: artichoke hearts with one lemon Salt and pepperPREPARATION: 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)