French Boutargue

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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Known and favoured as a great delicacy since the time of the Pharaohs, and still considered so by Egyptians today, this is the salted, dried roe of the grey mullet. It is a deep, orangy, sienna-brown colour, rich and strongly flavoured.

In Egypt, we used to buy batarekh already dried and ready