Bottarga butter

Bottarga butter 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Let the butter soften at room temperature.

In a saucepan pour the wine, add the ROE into slices and let it cook.

Let cool.

Whip cream the butter, add the crumbled bottarga and half a teaspoon of mustard.

To spread croutons.

Calories calculation

Mullet (90)
Butter (752)
Mustard (7)
Dry white wine (56)

Calories amount per person:

226

Ingredients and dosing for 4 persons

100 g of butter
80 g of mullet
1/2 teaspoon of mustard
1/2 cup of dry white wine

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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