Bottarga Borealis Grated NORWEGIAN COD ROE 1.76 oz

Product image 1bottarga
Product image 2Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 3Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 4Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 5Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 6Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 7Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 8Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet
Product image 9Bottarga Borealis Grated NORWEGIAN COD ROE 2.11 oz - Duke's Gourmet

Regular price $9.99

 

Details

  • Dried Cod Roe
  • Wild Catch
  • Made in Norway Antarctica 
  • 15 weeks naturally dehydration
Powdered Bottarga for toppings Preparation: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST) serves 4 Ingredients Toasted sour dough bread slices 4 eggs 1.5 tablespoons of Bottarga (grated or sliced) 1 tablespoon Butter 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander) Optional: artichoke hearts with one lemon Salt and pepper PREPARATION: 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)
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