Classic Mullet Bottarga - 3 months of drying
Dry texture, to be grated into a powder. Powerful bitter and iodized notes. Use it to season all your favourite dishes.
Without note of salt or astringency.
No preservatives, no additives and no GMOs.
Trendy Product on the Starred Tables, The Bottarga is made from Mulet Egg pockets. Dehesa Bottarga is made without beeswax. This new Caviar from the Sea, Maison Dehesa reinvents it to offer it a surprising texture of candied fruit paste and iodized notes.
TASTING AT HOME
Remove the poutargue from its packaging 30 min before serving. The poutargue can be tasted cut or grated into thin slices. It is not cooked (at least not in French/southern gastronomy), and is added to the dish when serving.
There are two ways to taste the poutargue, "plain": just sliced and served on a toast of toast and buttered or "cooked": added to the dish after dressing.