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Get a Mediterranean taste at the Le Bec du Coq restaurant in Marseille (south of France) ☀️
Rediscover the true taste of tarama (salted carp roe spread) with this recipe from Le Bec du Coq restaurant. A simple and so delicious recipe that they no longer have the right to take it off the menu according to the customers! 😉
The Tarama from Le Bec du Coq
Ingredients:
200g of smoked cod roe
160 mL olive oil
80 g breadcrumbs
The juice of a lemon
A few centilitres of milk
A dash of ground pepper
Lemon juice and olive oil for the presentation
How to do it ? 🤔
Blot the breadcrumbs with milk, and wring out when everything is well absorbed
Blend the bread and eggs, then add the olive oil in several batches and the lemon juice
Rectify the seasoning by tasting it, and it only remains to eat it with fresh bread !
The tarama can be kept 2 or 3 days in the fridge.
Some tips 💡
Serve with a little olive oil + lemon
If it's too dense, add a little milk
If it's too liquid, add a little olive oil
Pepper for seasoning, but no salt
So, shall we get started? 😉
Share your tarama by tagging us on social networks: @mapstr_app & @lebecducoq