prep
15 minutes
difficulty
Easy
preparation
15
minutes
difficulty
Easy
level
Ingredients
- whole fish roe or egg sacks (small eggs are best)
- salt
- olive oil
- butchers’ twine
Soaking time overnight
Hanging time 10–14 days
Instructions
Soak the roe overnight in a saltwater solution (10 g salt per 1 litre of water).
Remove from the solution and pat dry on paper towels.
Lay out fresh paper towel on a tray and liberally sprinkle with salt. Place the roe on top and cover with more salt. Place this in the fridge.
Replace the paper towels daily. Add more salt.
After 3 or 4 days the roes will have firmed up. Use a skewer to poke a hole in each roe and tie butchers' twine in a long loop. Hang the roe in a cool dry place for 10–14 days (or longer, if desired).
Remove the roe from its hanging place, brush with a little olive oil, wrap and refrigerate.
Bottarga is best served freshly sliced or grated onto pasta.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
