À la Poutargue

À la Poutargue means garnished with gratings or slices of a dried pocket of mullet eggs.

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French: À la Poutargue

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‘Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles and nightingales’ tongues.’ — Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

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