Imraguen poutargue

🧂 Salted, dried mullet roe, served in thin slices so its marine flavour can shine.

Ingredients

• 🐟 80 g ready-to-eat Imraguen mullet bottarga, already prepared and bought from a reliable seller
• 🍞 240 g bread or flatbread, already baked, chosen to suit the guests
• 🍅 2 ripe but firm tomatoes
• 🥒 1 small cucumber, optional
• 🍋 1 unwaxed lemon, cut into wedges
• 🫒 2 teaspoons olive oil, optional
• 🌿 A few washed and dried parsley or coriander leaves
• ⚫ Black pepper, optional; do not add salt before tasting the bottarga
• 💧 Safe drinking water for washing the vegetables

Preparation

❄️ Keep the bottarga chilled in its packaging until preparation. Check the label, date, storage conditions and maker’s instructions. This card uses a product that is already salted, dried and ready to eat; it is not a home-production or preservation method.

🧼 Wash your hands and clean the work surface. Rinse the tomatoes, cucumber, lemon and herbs with safe water, then dry them with a clean towel. Set aside a clean knife and board for the ready-to-eat product.

🔪 Cut the tomatoes and cucumber into even pieces. Arrange them on a cool platter with the herbs; keep the lemon separate so everyone can choose the acidity.

🐟 Remove the bottarga from its wrapping just before serving. If an outer membrane needs removal, follow the seller’s or maker’s instructions; do not scrape or rinse it without guidance, as water can alter its texture.

🔪 With a clean knife, cut the bottarga into very thin slices. A stable blade and a cold product help make neat slices. If it is firm, do not force the knife; ask the seller how to portion it.

🍽️ Arrange a modest number of slices beside the bread and vegetables, without mixing them into a sauce. Add a few drops of oil and pepper if desired, then taste before adding anything salty.

🍋 Serve immediately with the lemon and let each guest assemble a bite. Bottarga is a concentrated, salty product, so use it as a flavour accent rather than a thick topping. ♨️