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Poutargue is made from salted and dried fish roe (Mullet). It is encased in a wax coating.
A distinctive product with a strong iodized flavor that may shock those who do not appreciate seafood. Poutargue is considered a luxury product and is appreciated by chefs and gourmets.
It is enjoyed sliced thinly like a wafer and paired with bread and butter. A product that transforms an appetizer into a moment of pure pleasure.
Sometimes poutargue can elevate simple products.
Here you have a recipe from Julie Andrieu, pasta with grated poutargue and another from the food critic François Simon, white beans with olive oil and poutargue.
I buy at Petrossian stores, but this one I bought at Káspia in Madeleine.
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