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Time
20 min
Servings
1 egg per person

Eggs

Mayonnaise

Dry-Cured Mullet Roe GARRE

Squid Ink NORTINDAL

Salt

Black Pepper

 EVOO GARCIA DE LA CRUZ

1  Cook eggs, cut them in halves and mix the yolk with the mayonnaise, squid ink, salt, pepper and EVOO

2 Place in a piping bag and fill each half of the egg, put a thin slice of dry-cured mullet roe. 


TIPS:

Sprinkle with grated cooked yolk.

Recipe provided by Salazones GARRE.

Recipe products

Dry-Cured Mullet Roe Dry-Cured Mullet Roe 2
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SALAZONES

Dry-Cured Mullet Roe

Conservas y Salazones Garre
Ref. 7997
$24.72
RECIPE

SEE RECIPES

1 Reviews
RECIPE

SEE RECIPES

Considered the caviar of the Mediterranean, it is the most appreciated roe for its intense and pleasant sea flavor. A very nutritious product because it is rich in omega 3 acid, proteins, vitamins and serotonin, which is used to create tasty and original recipes for starters and main dishes. In Japan it is called Karasumi and is given as a symbol of...
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Cuttlefish Ink 4 units

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Ref. 6253
$3.29
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Squid Ink can come from almost any cephalopod, and some sources are squid, cuttlefish, and octopus. The ink from Cuttlefish is used as a food coloring and flavoring, providing a very dark black color and a slightly salty tasting flavor to foods. Net Weight: Flowpack 4 units of 0.14oz (0.56oz)
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Ref. 3202
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Aceite de Oliva Cornicabra Extra Virgen Our oil, intensely green, and with a fresh fruity taste, is known for its aromas of apple and almond and other fruits including citric, kiwi and avocado. Very agreeable to the palate, bitter in moderation, in all a complex but well balanced olive oil. Net Weight: 26.4floz/750ml glass

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