Ideal for flavoring grilled fish such as sea bass, pan-fried ray or sole meunière, for example, or on rye bread to accompany a dozen Gilardeau.
Nothing could be easier…soften 100 grams of quality churn butter, for example, no salted or semi-salted butter, the bottarga being already salted.
Add 20 to 30 grams of grated bottarga, very dry bottarga, or simply the starters which are always drier than the heart of the bottarga.
Mix everything well so that the butter and bottarga mix well .
Garnish mini butter dishes and chill.

Bon appétit!