Over dinner last night, our French friends introduced us to
poutargue. I thought I knew most of the
local dishes, but this one definitely caught me off guard. And when they described it I must admit it
was a bit skeptical. I like most things but...the roe of grey mullet (ie fish eggs), massaged to remove air bubbles, then
dried and cured in sea salt and finally coated in beeswax to preserve it? Hmmm....
Our friends took it out of its wax and then
we sliced it and put it on bread with butter. Maybe it was the good bread and butter, but I
must admit it was delicious.
VVS
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| Yes, these are fish eggs |
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| Poutargue gets the thumbs up! |
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