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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

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has a very special offer for new customers:

 

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If you get it to £80, we'll give you free delivery

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The Fish Society > By fish type > Traditionally Preserved > Bottarga

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Bottarga

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Bottarga is compressed grey mullet roe. This rich delicacy - made all round the Mediterranean - is best eaten in tiny slices drizzled with olive oil or blended with olive oil, cayenne pepper and lemon juice, and served with cold white wine, as a pre-prandial nibble. Although astronomically expensive*, a little bottarga goes a long way. Even one of our smaller packs will, if you follow the recipe on the label, make a spread which will cover a dozen or more mouthful-sized slices of toast, and WOW any friends to whom you serve it.

 

*but have you seen the price at Geneva airport?

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3x70g Bottarga
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Recipe

Suggestion 1: Light Spaghetti with Cherry Tomatoes, Bottarga and Lemon Peel - Settime2588

 

 

Suggestion 2: Spaghetti Alla Bottarga

Serves 4

Approx 50g bottarga
400g spaghetti
1 garlic clove
Pinch of salt
Knob of butter
Handful of chopped parsley
Extra virgin olive oil

1 Cook spaghetti as directed.
2 Pound the garlic clove. Grate 40g of bottarga and add to the mix. Add a tablespoon of olive oil.
3 In a pan, melt a knob of butter and add the bottarga mixture and gently warm through for a minute. DO NOT OVERCOOK.
4 Drain the pasta reserving a tablespoon of the cooking water. Add the sauce and stir in the parsley. Dress with olive oil and grate remaining bottarga.