The traditional Martigues tasting: slices of mullet bottarga placed on toasted and very lightly buttered country bread.
Ingredients
- 160 g whole Martigues bottarga
- 240 g sourdough country bread
- 40 g unsalted butter
Method
- Take the bottarga out of the refrigerator a little before serving so that it loses its chill and fully develops its aroma.
- Carefully remove the protective wax with the tip of a small knife. Then score the natural membrane surrounding the roe pouch, and peel it off without cutting into the flesh.
- Slice the country bread into even slices, thick enough to maintain a soft crumb.
- Toast the bread until you have a golden and crusty crust, while keeping the center soft.
- Immediately spread a very light film of butter on the still-warm bread. The butter should melt into the crumb without forming a thick layer.
- With a perfectly sharpened knife, cut the bottarga crosswise into clean, even slices. Do not crush or grate it.
- Place the bottarga slices on the warm toasts without overlapping them excessively.
- Serve right away, while the bread is still warm and crusty. Enjoy the bottarga and the bread in the same bite.
Nutrition
Per serving
- Energy
- 375.5 kcal
- Protein
- 17.8 g
- Carbohydrate
- 30.21 g
- Fat
- 20.08 g
- Fibre
- 2.58 g
- Calcium
- 13 mg
- Iron
- 0.78 mg
- Magnesium
- 11.42 mg
