Whole Mullet Bottarga Recipe
Indulge in the exquisite flavors of our Whole Mullet Bottarga, featuring delicately cured mullet roe that brings a taste of the sea to your plate. Each bite unveils a rich, briny essence, perfectly complemented by a drizzle of high-quality olive oil and a sprinkle of sea salt. Served over a bed of fresh, seasonal greens, this dish is a celebration of simplicity and elegance, inviting you to savor the authentic coastal experience.
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Ingredients
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Mullet and Seasoning
Method
Preparation and Cooking
Prepare the Mullet
Clean the whole mullet by removing the guts and scales. Rinse under cold water and pat dry with paper towels.
Cure the Mullet
In a large dish, layer half of the sea salt. Place the mullet on top and cover completely with the remaining sea salt. Let it cure in the refrigerator for 24-48 hours.
Rinse and Dry
After curing, remove the mullet from the salt, rinse under cold water to remove excess salt, and pat dry.
Dehydrate
Place the mullet on a drying rack in a well-ventilated area or use a dehydrator. Allow it to dry for about 3-5 days, turning occasionally until fully dried and firm.
Serve
Once dried, slice the mullet thinly and drizzle with olive oil. Season with fresh black pepper before serving.