How to Eat Bottarga (Poutargue) ?

Key takeaways :

Gently remove the protective wax layer before consuming the mullet roe.

• Cut thin slices or grate over your dishes to release the briny aromas.
• Serve the poutargue raw or barely warmed to preserve its intense and subtle flavour.
• Pair it with mild ingredients such as butter, cream, lemon or olive oil.
• Store it in the refrigerator, well wrapped in cling film, for up to three weeks after opening.

Poutargue, made from dried mullet roe, is a refined delicacy with a very briny and intense flavour. Widely used around the Mediterranean, it pairs perfectly with simple dishes, bringing an exceptional touch.

For more festive or gastronomic ideas:

• In thin slices on toasted bread, with a drizzle of olive oil.
• On blinis with a light cream, chic tapas style.
• With a creamy burrata and a squeeze of lemon.
• On baked eggs or an avocado mousse for a refined verrine.
• As a topping on white pizzas, or homemade focaccias.

• Use it raw or lightly warmed (do not cook it too much, it loses its aromas).
• Grate it finely or slice it with a well-sharpened knife.
• Pair it with mild ingredients: butter, cream, lemon, summer vegetables.
• A small amount is enough: bottarga is very concentrated in flavour.

Ways to enjoy poutargue

• As an aperitif or starter, simply with a drizzle of olive oil, in thin slices on toasted bread or blinis with cream, or with baked eggs or a burrata.
• As an accompaniment and finishing touch to your main course: on grilled vegetables, a risotto, a pizza.